When this song was written by Lowman Pauling and Ralph Bass in 1959 (ah, we were just tots then) and originally recorded by the Shirelles in 1957 it was a minor hit. But when the Mamas and Papas (1965-1968) recorded it (1967) the song took off and was a huge hit.
In 1967, Jerry was attending junior high school in San Diego, CA and I was in junior high in Anacortes, WA. Do they still call it junior high? Little did we know that in the late 1980's we would be on a collision course for one of the great romances in history and still are, but I digress this is not about romance, but about cooking. Although, the two do go hand in hand. People are always asking Jerry and I if we are newlyweds, the romance continues........
Love, romance and food, yes they do go together. Romance is enjoying being together and food is well, enjoyment. Besides romance, one of the great pleasures in life is eating good food and sharing it with the ones you love.
I hope you delight in the recipes listed below and remember cook something remarkable for the one you love. These are just a sampling of my hubby Jerry's favorite recipes.
"There is no sight on earth more appealing than the sight of a woman
making dinner for someone she loves." Thomas Wolfe (1900-1938)
Julia's Ceviche - my love of ceviche grew when I lived in San Diego for many years. This is my perfect recipe after many tries and countless tastings from Mexico through numerous restaurants in S. CA.
1 cup fresh lime juice
1/2 cup seasoned rice vinegar
4 cloves garlic, mashed
1 red onion, medium dice
1 lb. fresh scallops, medium dice
1 lb. fresh halibut, cut into 1-inch cubes
1 red bell pepper, seeded and diced
1 medium English cucumber, peeled, seeded and diced
2 ruby red tomatoes, blanched, seeded and cut into dice
1 large avocado, peeled, seeded and medium dice
1 jalapeno, seeded and minced
1/4 cup fresh cilantro, minced
3 Tbl. fresh parsley, minced
1/2 tsp. dried oregano
2 Tbl. fresh lime zest
Tabasco, to taste (I like a lot)
1 fresh lime, cut into wedges and sliced almost to skin in middle
salt and pepper to taste
Place the lime juice, vinegar, garlic and onion in a non aluminum bowl. Add scallops and halibut and toss lightly to coat with the mixture. Marinate, covered in frig. overnight tossing occasionally. About 1 hour before serving add the rest of the ingredients and chill.
To serve; Get a margarita type glass and dip rim in lime juice then coarse salt. Add some ceviche into each glass and then add lime wedge on rim of glass.
Rum Raisin French Toast
1 Tbl. corn syrup
1/2 cup brown sugar, packed
3 tsp. rum extract
1/4 cup butter
1/2 cup golden raisins
12 slices of cinnamon raisin bread (good quality) homemade is best
3 eggs
3 eggs
2 1/2 cups half and half
3 Tbl. sugar
2 tsp. pure vanilla extract
pinch of salt
Pure Maple syrup
Combine the corn syrup, brown sugar, 1 tsp. of rum extract and butter in a 9x13 baking dish. Melt the mixture together in a microwave until smooth, stirring. Layer the cinnamon raisin bread over the brown sugar mixture, cutting the bread to fit if necessary. Beat the eggs in a bowl until thick and lemon colored. Add the half and half, sugar, vanilla, 2 tsp. rum extract and salt and mix until well blended.
Pour egg mixture over bread. Cover tightly with foil and refrigerate overnight. Preheat the oven to 350 degrees. Bake covered for 45 minutes. Remove foil and bake for additional 15-20 minutes or until golden brown. Serve with maple syrup or dust with powdered sugar. Accompaniments; crisp thick cut bacon or maple sausage patties, fresh fruit, orange juice and coffee. What a way to start the day!
Lemon Raspberry French Toast Strata - Jerry and I could eat breakfast morning, noon and night
1/2 cup pure maple syrup, additional for serving
6 cups (1-inch) cubes French bread
1 pint fresh raspberries
6 large eggs
3 cups whole milk
1 cup heavy whipping cream
1 tsp. finely grated lemon zest
1/4 tsp. salt
Preheat oven to 350 degrees. Lightly butter a 9x13 baking pan. Pour in maple syrup and scatter bread cubes and raspberries in dish. In a large bowl, whisk together the eggs, milk, heavy cream, lemon zest and salt; pour over bread and raspberries.
Place strata dish into a large roaster or baking pan. Add about 1-inch of hot boiling water, being careful not to get any into the strata pan. Bake strata until puffed and golden brown, about 45 minutes to 1 hour. Transfer to a rack to cool briefly and serve with pure maple syrup and additional fresh raspberries on top. A nice plate of turkey sausage or crisp bacon would be a nice accompaniment. Don't forget the fresh juice and hot coffee.
Lemon Raspberry French Toast Strata - Jerry and I could eat breakfast morning, noon and night
1/2 cup pure maple syrup, additional for serving
6 cups (1-inch) cubes French bread
1 pint fresh raspberries
6 large eggs
3 cups whole milk
1 cup heavy whipping cream
1 tsp. finely grated lemon zest
1/4 tsp. salt
Preheat oven to 350 degrees. Lightly butter a 9x13 baking pan. Pour in maple syrup and scatter bread cubes and raspberries in dish. In a large bowl, whisk together the eggs, milk, heavy cream, lemon zest and salt; pour over bread and raspberries.
Place strata dish into a large roaster or baking pan. Add about 1-inch of hot boiling water, being careful not to get any into the strata pan. Bake strata until puffed and golden brown, about 45 minutes to 1 hour. Transfer to a rack to cool briefly and serve with pure maple syrup and additional fresh raspberries on top. A nice plate of turkey sausage or crisp bacon would be a nice accompaniment. Don't forget the fresh juice and hot coffee.
Easy Breakfast Coffee Cake - from my daughter Brittany
18 unbaked frozen dinner rolls
1 (3 oz.) box regular butterscotch pudding mix (not instant)
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1/2 cup raisins
1 stick butter, melted
The night before, place frozen dinner rolls in well greased bundt pan. Sprinkle with dry pudding mix over rolls. Sprinkle brown sugar and raisins over pudding mix. Sprinkle chopped nuts on top and pour melted butter over all. To prevent the dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temp for about 10 hours.
In the morning preheat oven to 350 degrees. Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Carefully turn pan over onto a serving platter - what are you waiting for? Dig in! Oh, and remember to serve with a cup of nice hot coffee.
Lemon Currant Cream Scones with Glaze - I usually double these because they go fast
2 cups all purpose flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup dried currants
2 tsp. grated lemon zest
1 1/3 cup whipping cream
1 cup powdered sugar
2 to 3 Tbl. freshly squeezed lemon juice
Preheat oven to 400 degrees. Lightly grease a baking sheet with cooking spray.
In a large bowl mix flour, sugar, baking powder and salt with a fork. Mix in currants and lemon zest. Add whipping cream all at once; stir just until dry ingredients are moistened.
On a floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough in 3/4-inch thickness. Cut with 2-inch round cutter and place 2-inches apart on baking sheet. Bake for 12 to 15 minutes or until light golden brown. Remove to cooling rack and cool about 15 minutes.
Glaze; In a small bowl, stir in powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle glaze over scones and top with additional lemon zest. These scones are nice to serve with a cup of hot tea.
Lemon Currant Cream Scones with Glaze - I usually double these because they go fast
2 cups all purpose flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup dried currants
2 tsp. grated lemon zest
1 1/3 cup whipping cream
1 cup powdered sugar
2 to 3 Tbl. freshly squeezed lemon juice
Preheat oven to 400 degrees. Lightly grease a baking sheet with cooking spray.
In a large bowl mix flour, sugar, baking powder and salt with a fork. Mix in currants and lemon zest. Add whipping cream all at once; stir just until dry ingredients are moistened.
On a floured surface, gently knead dough 6 or 7 times or until smooth. Pat dough in 3/4-inch thickness. Cut with 2-inch round cutter and place 2-inches apart on baking sheet. Bake for 12 to 15 minutes or until light golden brown. Remove to cooling rack and cool about 15 minutes.
Glaze; In a small bowl, stir in powdered sugar and enough lemon juice until smooth and thin enough to drizzle. Drizzle glaze over scones and top with additional lemon zest. These scones are nice to serve with a cup of hot tea.
My Greek Potato Salad
2 lbs. potatoes (love using Yukon Gold or baby reds)
1/4 cup olive oil
1/3 cup fresh lemon juice
1 Tbl. Dijon
1/2 cup red onion, finely chopped
3 scallions, sliced including green part
3 scallions, sliced including green part
1/4 cup fresh parsley, chopped
1 tsp. dried oregano
salt and freshly ground black pepper
1 cup feta cheese, crumbled
Boil potatoes, drain and peel. Cut into chunks and place in large bowl, season with salt and pepper. In another bowl, whisk oil, lemon, oregano and Dijon (add more lemon if needed.) Pour over potatoes and mix gently. Add rest of ingredients and mix gently. Cover and chill. Before serving, taste and adjust seasonings.
"Cooking is like love. It should be entered into with abandon or not at all."
Harriet Van Horne
Harriet Van Horne
I personally agree wholeheartedly with Ms. Van Horne! - julia
Pasta Carbonara
2 large egg yolks, lightly beaten
1 1/2 cups half and half
7 slices smoked bacon, chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup Percorino Romano cheese, grated
1/2 cup fresh parsley, chopped
1 tsp. salt
freshly ground black pepper
1 lb. spaghetti, cooked and kept warm
Lightly beat yolks and half and half in a bowl and set aside. Cook bacon in a large saute pan until crisp. Reserve 1 Tbl. bacon fat and cook the onion until soft, about 7 minutes. Add garlic and continue to cook for 2 more minutes. Reduce heat to low and whisk in the egg mixture, stirring constantly cooking until the sauce begins to thicken slightly about 5 minutes. Stir in cooked bacon, 1/4 cup cheese, parsley, salt and pepper and remove from heat. Pour the sauce over the cooked pasta and toss until well coated. Sprinkle with remaining cheese and serve immediately.
Chicken Pot Pie with Biscuit Crust - Jerry and I love, love love this!!
Biscuits
2 1/2 cups all purpose flour
1 Tbl. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 cup fresh chives, snipped
1/4 cup cold butter, cut into pieces
4 oz. cream cheese, chilled
3/4 cup buttermilk (not lowfat)
Filling
4 Tbl. butter
1/2 cup all purpose flour
2 cups chicken stock (good quality)
1 1/2 cup whole milk
1/2 cup heavy whipping cream, plus extra for brushing onto biscuits
1 Tbl. fresh lemon juice
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1/4 cup fresh parsley, chopped
1/2 tsp. garlic powder
1/2 tsp. sage
4 1/2 cups cooked chicken meat, chopped
2 Tbl. olive oil
1 large onion, chopped
1 cup corn
2 large russet potatoes, peeled and chopped
3 stalks celery, sliced
3 large carrots, peeled and sliced
2 cups frozen peas
Biscuits; In a bowl, add flour, baking powder, baking soda, salt, black pepper and chives, mixing together. Add butter and cream cheese to dry ingredients. Using your fingers incorporate into the dry ingredients so you end up with crumbly mixture. Make a well in center of mixture and add buttermilk. With a fork combine the ingredients together. Place this mixture on a lightly floured work surface and knead until all of it comes together and forms a 1 1/2 inch thick disk.
With a 2 inch biscuit cutter, cut biscuits. Gather scraps and continue making biscuits. Place biscuits on a baking sheet and place in frig while you make filling.
Filling; Preheat oven to 400 degrees. In a saute pan melt butter and whisk in flour for roux. Cook about 1 minute to remove flour taste. On low heat, add chicken stock and whisk to combine. Whisk in milk, and whipping cream, continue cooking. If mixture becomes too thick add a little more chicken stock and continue whisking. Add lemon, garlic powder, sage, rosemary, thyme and parsley. Remove mixture from heat and set aside.
In a saucepan, add some water, salt and bring to a boil. Add potatoes and cook for about 15 to 20 minutes or just fork tender, after about 5 minutes add carrots and continue cooking. When potatoes/carrots are cooked, drain and set aside. In a saute pan, add olive oil and cook onions for about 4 minutes, add celery and cook for about 4 minutes. Add peas, corn and heat through. Remove from heat and set aside.
At this point you want to combine the creamy chicken mixture with all of the vegetables and mix gently. Pour the filling into a large casserole. Remove biscuits from frig and place on chicken/vegetable mixture. Using a pastry brush lightly brush tops of biscuits with heavy whipping cream. Place casserole on baking sheet and put into oven for about 30 minutes or until biscuits are lightly golden brown and filling is bubbly. Remove from oven and serve. A nice tossed green salad and glass of white wine would make nice accompaniments to serve with this delicious meal.
Crab Potato Salad - I have also used lobster and smoked salmon
1 lb. lump crabmeat
5 large russet potatoes, peeled and cut in half
1 cup mayonnaise
1/4 cup sour cream
juice of 1/2 lemon
2 tsp. freshly chopped dill
1 tsp. finely chopped lemon zest
salt and freshly ground black pepper
4 scallions, finely chopped including green part
1/4 cup fresh parsley, chopped
In a pot of boiling salted water add potatoes and cook until tender about 25 minutes. Drain and set in frig to cool, but before doing that season with salt and pepper. When cooled remove from frig and cut into bite size chunks. In a large bowl, combine mayonnaise, sour cream, lemon juice and zest, season with salt and pepper. Add potatoes and gently combine. Add scallions, parsley, dill and crab meat, being careful not to break up crab, gently mix together, taste and adjust seasonings. Place salad on a platter and sprinkle with extra parsley.
Chicken Pot Pie with Biscuit Crust - Jerry and I love, love love this!!
Biscuits
2 1/2 cups all purpose flour
1 Tbl. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 cup fresh chives, snipped
1/4 cup cold butter, cut into pieces
4 oz. cream cheese, chilled
3/4 cup buttermilk (not lowfat)
Filling
4 Tbl. butter
1/2 cup all purpose flour
2 cups chicken stock (good quality)
1 1/2 cup whole milk
1/2 cup heavy whipping cream, plus extra for brushing onto biscuits
1 Tbl. fresh lemon juice
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1/4 cup fresh parsley, chopped
1/2 tsp. garlic powder
1/2 tsp. sage
4 1/2 cups cooked chicken meat, chopped
2 Tbl. olive oil
1 large onion, chopped
1 cup corn
2 large russet potatoes, peeled and chopped
3 stalks celery, sliced
3 large carrots, peeled and sliced
2 cups frozen peas
Biscuits; In a bowl, add flour, baking powder, baking soda, salt, black pepper and chives, mixing together. Add butter and cream cheese to dry ingredients. Using your fingers incorporate into the dry ingredients so you end up with crumbly mixture. Make a well in center of mixture and add buttermilk. With a fork combine the ingredients together. Place this mixture on a lightly floured work surface and knead until all of it comes together and forms a 1 1/2 inch thick disk.
With a 2 inch biscuit cutter, cut biscuits. Gather scraps and continue making biscuits. Place biscuits on a baking sheet and place in frig while you make filling.
Filling; Preheat oven to 400 degrees. In a saute pan melt butter and whisk in flour for roux. Cook about 1 minute to remove flour taste. On low heat, add chicken stock and whisk to combine. Whisk in milk, and whipping cream, continue cooking. If mixture becomes too thick add a little more chicken stock and continue whisking. Add lemon, garlic powder, sage, rosemary, thyme and parsley. Remove mixture from heat and set aside.
In a saucepan, add some water, salt and bring to a boil. Add potatoes and cook for about 15 to 20 minutes or just fork tender, after about 5 minutes add carrots and continue cooking. When potatoes/carrots are cooked, drain and set aside. In a saute pan, add olive oil and cook onions for about 4 minutes, add celery and cook for about 4 minutes. Add peas, corn and heat through. Remove from heat and set aside.
At this point you want to combine the creamy chicken mixture with all of the vegetables and mix gently. Pour the filling into a large casserole. Remove biscuits from frig and place on chicken/vegetable mixture. Using a pastry brush lightly brush tops of biscuits with heavy whipping cream. Place casserole on baking sheet and put into oven for about 30 minutes or until biscuits are lightly golden brown and filling is bubbly. Remove from oven and serve. A nice tossed green salad and glass of white wine would make nice accompaniments to serve with this delicious meal.
Crab Potato Salad - I have also used lobster and smoked salmon
1 lb. lump crabmeat
5 large russet potatoes, peeled and cut in half
1 cup mayonnaise
1/4 cup sour cream
juice of 1/2 lemon
2 tsp. freshly chopped dill
1 tsp. finely chopped lemon zest
salt and freshly ground black pepper
4 scallions, finely chopped including green part
1/4 cup fresh parsley, chopped
In a pot of boiling salted water add potatoes and cook until tender about 25 minutes. Drain and set in frig to cool, but before doing that season with salt and pepper. When cooled remove from frig and cut into bite size chunks. In a large bowl, combine mayonnaise, sour cream, lemon juice and zest, season with salt and pepper. Add potatoes and gently combine. Add scallions, parsley, dill and crab meat, being careful not to break up crab, gently mix together, taste and adjust seasonings. Place salad on a platter and sprinkle with extra parsley.
Unbelievably Amazing Mashed Potatoes - Jerry and I both love mashed potatoes so when I came up with these we were hooked, although you do need to use some restraint when eating these!
7 large Russet potatoes, peeled and cut into chunks
7 bacon strips, cut into pieces
3 scallions, sliced thinly including green part
1 head of garlic
1/2 (8 oz.) package cream cheese
1/2 stick butter
salt and freshly ground black pepper
Whipping cream - start with 1/4 cup *see note below
Milk - start with 1/4 cup *see note below
1/4 cup sour cream
1/4 cup sour cream
1 cup Sharp Cheddar cheese, shredded
1/2 cup fresh parsley, chopped (set aside a little for garnish)
Cut off a little portion of the garlic top and drizzle with olive oil, season with salt and pepper. Place in double folded foil and roast for about 1 hour in 400 degree oven. In a saute pan, add chopped bacon and cook until nicely browned and crisp. Remove to paper towels to drain. In a large pot of boiling salted water, add potatoes and cook until done about 25 minutes. Drain and add back to pot. When garlic is roasted remove from oven and squeeze all those wonderful roasted bits into the potatoes. Add 1/2 of the cream cheese, butter, whipping cream, milk, sour cream and cheddar. Season with salt, pepper and mash with a potato masher. Mix in the scallions, parsley and bacon. Remove to serving bowl sprinkle with extra parsley and enjoy.
*Note: I don't like my potatoes too wet with milk or cream so I add less. You might want more, so start with 1/4 cup each then mash then add the amount you like. These also make great potato pancakes when you have leftovers. Just add 1 lightly beaten egg and a little all purpose flour to potatoes, mix and form into patties. Place in a large saute pan with some melted butter and olive oil. Fry until golden on each side.
Broccoli Supreme
2 (10 oz) packages frozen broccoli, thawed and patted dry (I like to use fresh also)
3 cups cottage cheese
3 large eggs
6 Tbl. butter, softened and divided
1/3 cup all purpose flour
1/4 cup white onion, finely minced
1 (8 oz) can whole corn, drained (or you can use frozen)
1/2 lb. Sharp cheddar cheese, diced
salt and freshly ground black pepper
Tabasco, to taste (I like a lot)
2 slices soft bread
4 slices bacon, sliced
2 Tbl. fresh parsley, chopped
Preheat oven to 350 degrees. In a saute pan, add bacon and cook until crisp, remove to paper towels. In a bowl, combine cottage cheese, eggs, 4 Tbl. butter and flour blending until smooth and creamy. Fold in broccoli, onion, corn, cheese, salt, pepper and Tabasco. Pour mixture into a 13x9 greased casserole dish. In a food processor or blender place bread and make breadcrumbs. Melt 2 Tbl. butter and toss with breadcrumbs. Sprinkle crumbs, parsley and bacon over casserole. Bake for 1 hour or until set and golden brown.
1/2 cup fresh parsley, chopped (set aside a little for garnish)
Cut off a little portion of the garlic top and drizzle with olive oil, season with salt and pepper. Place in double folded foil and roast for about 1 hour in 400 degree oven. In a saute pan, add chopped bacon and cook until nicely browned and crisp. Remove to paper towels to drain. In a large pot of boiling salted water, add potatoes and cook until done about 25 minutes. Drain and add back to pot. When garlic is roasted remove from oven and squeeze all those wonderful roasted bits into the potatoes. Add 1/2 of the cream cheese, butter, whipping cream, milk, sour cream and cheddar. Season with salt, pepper and mash with a potato masher. Mix in the scallions, parsley and bacon. Remove to serving bowl sprinkle with extra parsley and enjoy.
*Note: I don't like my potatoes too wet with milk or cream so I add less. You might want more, so start with 1/4 cup each then mash then add the amount you like. These also make great potato pancakes when you have leftovers. Just add 1 lightly beaten egg and a little all purpose flour to potatoes, mix and form into patties. Place in a large saute pan with some melted butter and olive oil. Fry until golden on each side.
Broccoli Supreme
2 (10 oz) packages frozen broccoli, thawed and patted dry (I like to use fresh also)
3 cups cottage cheese
3 large eggs
6 Tbl. butter, softened and divided
1/3 cup all purpose flour
1/4 cup white onion, finely minced
1 (8 oz) can whole corn, drained (or you can use frozen)
1/2 lb. Sharp cheddar cheese, diced
salt and freshly ground black pepper
Tabasco, to taste (I like a lot)
2 slices soft bread
4 slices bacon, sliced
2 Tbl. fresh parsley, chopped
Preheat oven to 350 degrees. In a saute pan, add bacon and cook until crisp, remove to paper towels. In a bowl, combine cottage cheese, eggs, 4 Tbl. butter and flour blending until smooth and creamy. Fold in broccoli, onion, corn, cheese, salt, pepper and Tabasco. Pour mixture into a 13x9 greased casserole dish. In a food processor or blender place bread and make breadcrumbs. Melt 2 Tbl. butter and toss with breadcrumbs. Sprinkle crumbs, parsley and bacon over casserole. Bake for 1 hour or until set and golden brown.
Pork Curry with Coconut and Mango
4 cups cooked white rice (keep warmed)
1 (1 lb.) pork tenderloin, trimmed
1 tsp. red curry powder and
1 tsp. red curry paste
1 cup snow peas
1/3 cup coconut milk
1 Tbl. fish sauce
1 fresh mango, cut into 1/2-inch pieces or you can use mango's in a jar
4 scallions, thinly sliced including green part (divided)
3 Tbl. shredded coconut
4 lime wedges
Prepare your rice and set aside to keep warm. Cut pork into 1-inch pieces. Heat some oil in a large saute pan. Place pork in a bowl and sprinkle with salt, pepper and curry powder, mixing well to coat. Add pork to pan and saute until nicely browned (you might need to do this in batches). Add snow peas and stir fry about 2 minutes.
In a bowl, add coconut milk, fish sauce and curry paste, stirring well. Add this mixture to pork/snow peas and bring to a simmer. Stir in mango, half of the scallions and cook about 1 minute. Remove from heat. Place rice on a platter and top with pork mixture. Sprinkle with remaining scallions and shredded coconut. Add lime wedges around platter.
Julia's Curried Turkey Salad
2 1/2 Tbl. curry powder (good quality)
3/4 cup plain Greek yogurt
1/2 cup mayonnaise
4 Tbl. mango chutney
3 scallions, chopped including green part
salt and freshly ground black pepper
4 cups cooked turkey meat, chopped (great after Thanksgiving)
3/4 cup golden raisins
3 stalks celery, sliced
3/4 cup cashews, chopped
In a large bowl, add yogurt, mayonnaise, chutney and mix well. Mix in rest of ingredients and season with salt and pepper to taste. Refrigerate for about 1 hour. Serve on croissants, in a pita or over mixed greens. You can also serve on petite croissants for party appetizer, or in prepared filo cups.
Turkey Lasagna - my husband loves this version of my lasagna
2 Tbl. olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 lb. ground turkey
1 lb. sweet Italian turkey sausage, casings removed
1 (28 oz) can crushed tomatoes in tomato puree
1 (6 oz) can tomato paste
1/4 cup fresh parsley, chopped and divided
1/2 cup fresh basil, chopped
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
1 box lasagna noodles
15 oz. ricotta cheese
4 oz. creamy goat cheese, crumbled
1 1/2 cups, fresh Parmesan cheese, grated
1 egg, lightly beaten
1 lb. fresh mozzarella, thinly sliced
Preheat oven to 400 degrees. Heat olive oil in large saute pan. Add the onion and cook for 5 minutes over medium heat until softened. Add garlic and cook for 1 more minute. Add the sausage and ground turkey and cook breaking up until browned and cooked through season with salt and pepper. Add the tomato paste and cook for about 1 minute. Add tomatoes, 2 Tbl. parsley, basil, red pepper flakes, salt and pepper. Simmer, uncovered for 20 minutes until thickened.
Boil lasagna noodles until tender, drain. In a bowl, combine ricotta, goat cheese, 1 cup Parmesan, the egg, 2 Tbl. parsley, 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.
In a 13x9x2 inch baking dish. Ladle 1/3 of the sauce spreading over the bottom of dish. Then add layers as follows: half the pasta, half the mozzarella, half the ricotta mixture and one third of the sauce. Add rest of pasta and continue layering. Sprinkle with 1/4 cup Parmesan cheese. Bake for 45 minutes to 1 hour until bubbling and golden brown. Serve with crusty garlic bread and a crisp tossed salad with zesty vinaigrette dressing. A nice glass of Chardonnay or Pinot Noir.
4 cups cooked white rice (keep warmed)
1 (1 lb.) pork tenderloin, trimmed
1 tsp. red curry powder and
1 tsp. red curry paste
1 cup snow peas
1/3 cup coconut milk
1 Tbl. fish sauce
1 fresh mango, cut into 1/2-inch pieces or you can use mango's in a jar
4 scallions, thinly sliced including green part (divided)
3 Tbl. shredded coconut
4 lime wedges
Prepare your rice and set aside to keep warm. Cut pork into 1-inch pieces. Heat some oil in a large saute pan. Place pork in a bowl and sprinkle with salt, pepper and curry powder, mixing well to coat. Add pork to pan and saute until nicely browned (you might need to do this in batches). Add snow peas and stir fry about 2 minutes.
In a bowl, add coconut milk, fish sauce and curry paste, stirring well. Add this mixture to pork/snow peas and bring to a simmer. Stir in mango, half of the scallions and cook about 1 minute. Remove from heat. Place rice on a platter and top with pork mixture. Sprinkle with remaining scallions and shredded coconut. Add lime wedges around platter.
Julia's Curried Turkey Salad
2 1/2 Tbl. curry powder (good quality)
3/4 cup plain Greek yogurt
1/2 cup mayonnaise
4 Tbl. mango chutney
3 scallions, chopped including green part
salt and freshly ground black pepper
4 cups cooked turkey meat, chopped (great after Thanksgiving)
3/4 cup golden raisins
3 stalks celery, sliced
3/4 cup cashews, chopped
In a large bowl, add yogurt, mayonnaise, chutney and mix well. Mix in rest of ingredients and season with salt and pepper to taste. Refrigerate for about 1 hour. Serve on croissants, in a pita or over mixed greens. You can also serve on petite croissants for party appetizer, or in prepared filo cups.
Turkey Lasagna - my husband loves this version of my lasagna
2 Tbl. olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 lb. ground turkey
1 lb. sweet Italian turkey sausage, casings removed
1 (28 oz) can crushed tomatoes in tomato puree
1 (6 oz) can tomato paste
1/4 cup fresh parsley, chopped and divided
1/2 cup fresh basil, chopped
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
1 box lasagna noodles
15 oz. ricotta cheese
4 oz. creamy goat cheese, crumbled
1 1/2 cups, fresh Parmesan cheese, grated
1 egg, lightly beaten
1 lb. fresh mozzarella, thinly sliced
Preheat oven to 400 degrees. Heat olive oil in large saute pan. Add the onion and cook for 5 minutes over medium heat until softened. Add garlic and cook for 1 more minute. Add the sausage and ground turkey and cook breaking up until browned and cooked through season with salt and pepper. Add the tomato paste and cook for about 1 minute. Add tomatoes, 2 Tbl. parsley, basil, red pepper flakes, salt and pepper. Simmer, uncovered for 20 minutes until thickened.
Boil lasagna noodles until tender, drain. In a bowl, combine ricotta, goat cheese, 1 cup Parmesan, the egg, 2 Tbl. parsley, 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.
In a 13x9x2 inch baking dish. Ladle 1/3 of the sauce spreading over the bottom of dish. Then add layers as follows: half the pasta, half the mozzarella, half the ricotta mixture and one third of the sauce. Add rest of pasta and continue layering. Sprinkle with 1/4 cup Parmesan cheese. Bake for 45 minutes to 1 hour until bubbling and golden brown. Serve with crusty garlic bread and a crisp tossed salad with zesty vinaigrette dressing. A nice glass of Chardonnay or Pinot Noir.
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance.
Let your dinner be a poem, like your dress."
Charles Pierre Monselet, French author (1825-1888) "Letters to Emily"
Let your dinner be a poem, like your dress."
Charles Pierre Monselet, French author (1825-1888) "Letters to Emily"
Peach and Mango Chicken
3 lbs. chicken breast
1/4 cup butter, plus a little olive oil
1/4 cup butter, plus a little olive oil
1/2 cup chopped peaches, (you can use frozen)
3 strips lemon rind
1 1/4 cups chicken stock (good quality)
1 Tbl. fresh lemon juice
1/2 cup heavy whipping cream
salt and fresh ground black pepper
1 cup mango's, chopped
Fresh parsley, chopped
Preheat oven to 350 degrees. In large saute pan, heat oil and butter. Fry chicken until lightly golden brown, you need to do this in batches. When all chicken is cooked, place back into pan and add mangos, peaches, lemon rind and stock. Cover and place in oven for 1 hour. Remove chicken to a platter, cover with foil and keep warm. Remove lemon rind, add lemon juice and whisk in cream. Season to taste. Bring sauce to simmer and reduce until thickened. Pour sauce over chicken, sprinkle with parsley and serve.
Greek Stuffed Chicken Breasts
6 chicken breasts with skin on
1 package frozen spinach, thawed (small box)
1 cup ricotta cheese
1/2 cup feta cheese, crumbled
2 eggs, lightly beaten
salt and freshly ground black pepper
3 to 4 garlic cloves, minced
2 tsp. dried oregano
olive oil
Preheat oven to 350 degrees. After you have thawed spinach, put into a clean towel and wring out excess moisture. Place spinach, ricotta, feta, eggs, garlic and oregano in a bowl, mixing well. Lift the skins of the chicken breasts and gently stuff with spinach mixture. Season chicken with salt and pepper. Add olive oil to Dutch oven on cook top, saute chicken breasts until nicely browned then place covered in oven for about 20 minutes. Serve with a roasted red potatoes with rosemary and nice Greek salad.
Spareribs with Blackberry Sauce
1 (4 lb.) section of pork spareribs
Blackberry sauce (see recipe below)
1 cup fresh blackberries, rinsed
Mint sprigs
Rinse ribs and pat dry. Trim and discard excess fat. Season with salt and pepper. Using a gas barbecue, turn all burners to high, close the lid and heat for 10 minutes. Then adjust the burners for indirect cooking (heat on opposite sides of grill, not down center under food) and keep on high. Cook ribs until they register 165 on meat thermometer. Next, baste 1 side of ribs with half the sauce. Turn ribs sauce side down and cook until sauce browns and forms a thick, sticky glaze about 10 minutes. Baste top of ribs with remaining sauce, turn over and cook until sauce browns and forms a thick sticky glaze, about 10 more minutes.
Transfer ribs to a platter and garnish with fresh blackberries and mint. Cut between bones to separate portions. These are great served with a nice tossed salad and those unbelievably amazing mashed potatoes!
Blackberry sauce recipe; In a food processor combine 1 1/4 cups rinsed blackberries, 1/4 cup ketchup, 1/4 cup honey, 1/4 cup brown sugar and 2 tsp. fresh ginger, minced, 1 tsp. black pepper and 1/2 tsp. salt. Whirl until berries are pureed. Add 1 to 2 tsp. Tabasco to taste. Place this mixture into a saucepan on burner and bring to simmer for about 6 to 8 minutes until sauce reduces.
German Chocolate Pie - Aunt Jake's recipe
1 (9-inch) prepared pie shell (unbaked)
1 1/2 cups sugar
2 Tbl. all purpose flour
3 Tbl. cocoa (good quality)
2 eggs, lightly beaten
1/2 cup walnuts, chopped
1/2 cup shredded coconut
1 tsp. pure vanilla extract
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1/4 cup melted butter
Preheat oven to 350 degrees. In a bowl, add all the above ingredients and mix well. Pour into pie shell and bake for 45 minutes. Remove to cooling rack. When ready to serve, cut into slices and top with vanilla ice cream if desired. Or a dollop of freshly whipped cream and chocolate shavings.
"All I really need is love, but a little chocolate now and then doesn't hurt."
- Lucy Van Pelt - Peanuts Comic Strip
Lemon Lime Pie with Chocolate Graham Crust
Crust
1 1/2 cups graham crackers, finely crushed
1/2 cup cocoa powder (good quality)
3 Tbl. sugar
1/4 tsp. cinnamon
1 tsp. pure vanilla extract
pinch of salt
8 Tbl. butter, melted
Filling
1 (8 oz) package cream cheese, soft
1 (14 oz) can sweetened condensed milk
1/4 cup fresh lemon juice
3 Tbl. fresh lime juice
2 tsp. grated lemon zest
1 tsp. grated lime zest
1/8 tsp. cinnamon
1 tsp. pure vanilla extract
Heavy whipping cream, whipped to medium peaks (add 4 Tbl. powdered sugar)
Fresh blueberries, topping
Preheat oven to 350 degrees. Combine crust ingredients and press lightly into a 9-inch pie pan. Bake for about 7 to 10 minutes, remove and place on cooling rack to cool.
Filling; In a blender mix cream cheese, condensed milk, lemon juice, lime juice, lemon zest, lime zest, cinnamon and vanilla. Pour mixture into cooled pie crust and refrigerate at least 2 hours. To serve; slice pieces of pie, top with dollops of whipped cream and sprinkling of fresh blueberries.
Yellow Cake with Fudge Frosting - so simple, yet so good (my mom Dorothy's recipe)
2 1/4 cups cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups sugar
1/2 cup butter, soft
2 eggs
2 tsp. pure vanilla extract
2/3 cup whole milk
Preheat oven to 350 degrees. Grease and flour 2 (8-inch) round cake pans. In a bowl, sift dry ingredients; set aside. In bowl of electric mixer beat butter and sugar until creamy. Add eggs one at a time, scraping down bowl as you go, add vanilla. Beat in flour mixture alternating with milk, scraping down bowl and ending with flour mixture. Add batter evenly to cake pans and bake about 20 to 25 minutes. Remove to cooling rack and let cool. Frost with fudge frosting (see below).
Fudge frosting; 5 oz. unsweetened chocolate, chopped - 8 Tbl. butter, room temp., - 3 cups powdered sugar, sifted, - 1/2 tsp. pure vanilla extract and 6 Tbl. milk. Melt chocolate in double boiler. Let cook about 10 minutes. In bowl of electric mixer, add butter and beat on high until light and fluffy. Add powdered sugar, vanilla and mix in milk. Add more powdered sugar if too thin. You want a thick frosting. Note: I usually double this as I like a lot of frosting.
Here is another version my mom would make with the yellow cake or sometimes she would use angel food cake.
3 cups strawberries, thinly sliced
1 Tbl. lemon zest, finely chopped
1 Tbl. fresh lemon juice *see note below
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Sugar (for strawberries - if they are already sweet don't add any, or add just a little)
In a bowl, add berries, lemon juice, lemon zest and sugar (if desired) for 10 to 15 minutes. In another bowl, add whipping cream and whip to stiff peaks, add powdered sugar and vanilla extract.
Take your yellow cake and with a sharp serrated knife, slice both cakes in half horizontally, so you end up with 4 pieces. Place one bottom piece on cake server and add some of the strawberries with juice, add some of the whip cream on top of berries. Repeat layers. When you get to the top layer, add whip cream piled on top with some berries. If you have extra whip cream, serve on the side for those who love extra. As I said, you can also use a angel food cake. *Note: you can replace the lemon juice with Fragoli strawberry liqueur, but still add the zest.
Festive Pumpkin Cake
1 cup sugar
1 cup brown sugar, packed
3/4 cup Crisco
2 eggs
2 1/2 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. freshly ground nutmeg
1 tsp. pumpkin pie spice
1 tsp. cloves
1/4 tsp. salt
1 (15 oz.) can solid pack pumpkin (reserve 2 Tbl. for glaze)
1 cup raisins
1/2 cup maraschino cherries, chopped
1 cup pecans, chopped
Glaze
1 cup powdered sugar, sifted
1 Tbl. cream or whole milk
1 tsp. pure vanilla extract
2 Tbl. pumpkin
1/4 tsp. cinnamon
2 Tbl. butter, melted
In a bowl, whisk powdered sugar and cream until well blended. Whisk in rest of ingredients and drizzle on cooled cake.
Cake
In bowl of electric mixer, beat Crisco, both sugars and eggs until incorporated, scraping down bowl. In another bowl add dry ingredients; flour, baking soda, cinnamon, cloves, nutmeg, salt and pumpkin pie spice. Add flour mixture and pumpkin to egg mixture, beating after each addition to combine well. Stir in raisins, nuts and cherries.
Place batter into a greased and floured bundt pan. Bake at 350 for about 1 hour or until pick inserted in center comes out clean. Remove from pan and cool on wire rack. Remove from pan, and with a toothpick gently poke some holes in top of cake. Drizzle with pumpkin glaze. You can also serve this delicious cake with some whipped cream. Note: I have also added chocolate chips (2/3 cup) to this cake and love that combination. When adding raisins, nuts or chocolate chips, lightly dust them with a little flour and they won't fall to bottom of pan when baking.
Yellow Cake with Fudge Frosting - so simple, yet so good (my mom Dorothy's recipe)
2 1/4 cups cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups sugar
1/2 cup butter, soft
2 eggs
2 tsp. pure vanilla extract
2/3 cup whole milk
Preheat oven to 350 degrees. Grease and flour 2 (8-inch) round cake pans. In a bowl, sift dry ingredients; set aside. In bowl of electric mixer beat butter and sugar until creamy. Add eggs one at a time, scraping down bowl as you go, add vanilla. Beat in flour mixture alternating with milk, scraping down bowl and ending with flour mixture. Add batter evenly to cake pans and bake about 20 to 25 minutes. Remove to cooling rack and let cool. Frost with fudge frosting (see below).
Fudge frosting; 5 oz. unsweetened chocolate, chopped - 8 Tbl. butter, room temp., - 3 cups powdered sugar, sifted, - 1/2 tsp. pure vanilla extract and 6 Tbl. milk. Melt chocolate in double boiler. Let cook about 10 minutes. In bowl of electric mixer, add butter and beat on high until light and fluffy. Add powdered sugar, vanilla and mix in milk. Add more powdered sugar if too thin. You want a thick frosting. Note: I usually double this as I like a lot of frosting.
Here is another version my mom would make with the yellow cake or sometimes she would use angel food cake.
3 cups strawberries, thinly sliced
1 Tbl. lemon zest, finely chopped
1 Tbl. fresh lemon juice *see note below
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Sugar (for strawberries - if they are already sweet don't add any, or add just a little)
In a bowl, add berries, lemon juice, lemon zest and sugar (if desired) for 10 to 15 minutes. In another bowl, add whipping cream and whip to stiff peaks, add powdered sugar and vanilla extract.
Take your yellow cake and with a sharp serrated knife, slice both cakes in half horizontally, so you end up with 4 pieces. Place one bottom piece on cake server and add some of the strawberries with juice, add some of the whip cream on top of berries. Repeat layers. When you get to the top layer, add whip cream piled on top with some berries. If you have extra whip cream, serve on the side for those who love extra. As I said, you can also use a angel food cake. *Note: you can replace the lemon juice with Fragoli strawberry liqueur, but still add the zest.
Festive Pumpkin Cake
1 cup sugar
1 cup brown sugar, packed
3/4 cup Crisco
2 eggs
2 1/2 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. freshly ground nutmeg
1 tsp. pumpkin pie spice
1 tsp. cloves
1/4 tsp. salt
1 (15 oz.) can solid pack pumpkin (reserve 2 Tbl. for glaze)
1 cup raisins
1/2 cup maraschino cherries, chopped
1 cup pecans, chopped
Glaze
1 cup powdered sugar, sifted
1 Tbl. cream or whole milk
1 tsp. pure vanilla extract
2 Tbl. pumpkin
1/4 tsp. cinnamon
2 Tbl. butter, melted
In a bowl, whisk powdered sugar and cream until well blended. Whisk in rest of ingredients and drizzle on cooled cake.
Cake
In bowl of electric mixer, beat Crisco, both sugars and eggs until incorporated, scraping down bowl. In another bowl add dry ingredients; flour, baking soda, cinnamon, cloves, nutmeg, salt and pumpkin pie spice. Add flour mixture and pumpkin to egg mixture, beating after each addition to combine well. Stir in raisins, nuts and cherries.
Place batter into a greased and floured bundt pan. Bake at 350 for about 1 hour or until pick inserted in center comes out clean. Remove from pan and cool on wire rack. Remove from pan, and with a toothpick gently poke some holes in top of cake. Drizzle with pumpkin glaze. You can also serve this delicious cake with some whipped cream. Note: I have also added chocolate chips (2/3 cup) to this cake and love that combination. When adding raisins, nuts or chocolate chips, lightly dust them with a little flour and they won't fall to bottom of pan when baking.
Bon Appetit
"Let him kiss me with the kisses of his mouth - for your love is more delightful than wine."
- Song of Solomon 1:2
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