I think this will be my last post for a couple of months, so go ahead and enjoy the archives, all 161 posts! Coming up in August; Cooking with Herbs. Below are some of my favorite recipes and I hope you enjoy them too!
"A perfect summer day is when the sun is shining, the breeze is blowing, the birds, are singing and the lawn mower is broken." - James Dent
If you've been reading this blog of mine very long you know I love rhubarb, so this recipe is a winner for me and it makes a great spring/summer time appetizer. Enjoy
1/2 lb. fresh rhubarb, diced into small pieces
1/3 cup pure maple syrup
1 fresh lemon, juiced
1 tsp. fresh lemon zest
1 tsp. fresh orange zest
1/2 tsp. salt
2 cups ricotta cheese
1 French baguette, sliced on diagonal about 1/4 to 1/2-inch thick
olive oil
1/2 cup slivered almonds, lightly toasted
Preheat oven to 350 degrees. Into a baking dish add rhubarb and maple syrup, tossing to combine, add lemon juice, lemon zest, orange zest and salt. Bake covered for 30 minutes, remove and let cool to room temperature. While rhubarb is cooling, brush baguette slices with a little olive oil, place onto a baking sheet and place in oven to get lightly golden brown. Remove and place bread onto serving platter. Place a heaping spoonful of ricotta onto each piece of bread, spread a little and top with rhubarb mixture and add a sprinkling of almonds. Jerry and I had this for dinner the other evening outside and served a simple salad with it.
Delicious Avocado Papaya Salsa - I shared this earlier with my friend Barbara from Eastern WA, she made it, loved it and apparently her husband did too
3 large Haas avocados, peeled, pitted and diced
1 small ripe papaya, halved, seeded, peeled and diced
1 Asian pear, peeled, cored and diced
1/4 cup fresh lime juice
1 fresh red serrano chili, seeded and minced
1/4 cup fresh cilantro, chopped
1 tsp. fresh mint, chopped
1/2 cup sweet white onion (such as Walla Walla) diced
salt and freshly ground black pepper
Into a bowl, add ingredients and mix gently, taste and adjust seasonings. Serve with hot tortilla chips, over grilled chicken or fish or on top of a pork or chicken tacos.
Mascarpone French Toast - a great start to your morning with a delicious breakfast
8 egg yolks
2 cups heavy whipping cream
1/4 cup sugar
1 tsp. pure vanilla extract
pinch of salt
1 tsp. cinnamon
1 loaf dense white bread sliced 1/2-inch thick crusts removed (good quality bread)
2 cups mascarpone cheese
1/2 block of (8 oz.) cream cheese, soft
1/4 cup brown sugar, packed
2 fresh lemons, zested
3 cups fresh blueberries
Topping
6 Tbl. butter, soft
1/4 cup brown sugar, packed
1 cup graham cracker crumbs
1/2 cup pecans, lightly toasted and chopped
Butter a 13x9-inch baking dish. In a bowl whisk the yolks, cream, sugar, vanilla and cinnamon. Pour half of the egg mixture into baking dish. Arrange one layer of bread into pan, cutting slices to fit dish. In a bowl of electric mixer beat mascarpone, cream cheese, brown sugar and lemon zest to smooth consistency. With a spatula spread this mixture evenly over the layer of bread. Scatter with the blueberries, then make a second layer of bread pressing gently down and pour remaining custard evenly over bread and cover with foil. Refrigerate overnight or for at least 4 hours. Preheat oven to 325 degrees bake the French toast covered with foil for 35 minutes. Topping; mix the topping ingredients in a bowl and pull out the french toast and increase oven temperature to 375 degrees. Remove foil and sprinkle topping evenly over and bake another 10 to 15 minutes without foil. Remove to cooling rack and let rest for about 10 minutes before serving. Serve with pure maple syrup or what I like a lot is to melt a jar of blueberry jam (good quality), with a little lemon zest and about 2 tsp. fresh lemon juice added in a saucepan over simmer. Serve with some crisp bacon or sausage patties and of course coffee.
"If a June night could talk, it would probably boast of invented romance." - Bern Williams
Simple Salad (you can eat as a meal)
5 strips thick cut bacon, sliced
2 Tbl. butter
2 cups assorted mushrooms
1/2 cup pear tomatoes, sliced in half
salt and freshly ground black pepper
2 heads frisee, chopped
4 slices thick cut sourdough bread
1 large whole peeled garlic clove, sliced in half
4 poached eggs
Fresh Parmesan cheese, shaved
Vinaigrette
1/4 cup sherry vinegar
1 small shallot, minced
2 tsp. Dijon
1 Tbl. fresh dill, minced
1 Tbl. honey
salt and freshly ground black pepper
1/2 cup olive oil
In a saute pan, add bacon and cook until browned and crisp, remove to paper towels. Remove most of bacon fat from pan and add butter. Add mushrooms and cook, stirring until nicely browned. Rub the bread with garlic cloves and brush with a little olive oil. Heat broiler and place bread onto a baking sheet, place under broiler and get lightly browned. Remove and place each piece of bread onto serving plates. For vinaigrette; in a jar with a lid add ingredients and shake well to combine, taste and adjust flavorings. Poach the eggs. In to a bowl add chopped frisee, tomatoes and mushrooms, drizzle on some vinaigrette and toss. With tongs divide salad mixture and pile on top of grilled bread, add a poached egg to each plate and garnish with bacon and shaved Parmesan. This is such a delicious summer dinner served with a glass of wine and some mixed fresh fruit for dessert.
Italian Zucchini and Ricotta Pie - great for breakfast, lunch or dinner, served chilled or hot
1/4 cup olive oil
2 garlic cloves, thinly sliced (paper thin)
1 shallot, thinly sliced
2 scallions, thinly sliced on diagonal including green part
1 small red bell pepper, seeded and thinly sliced
6 medium zucchini, thinly sliced (don't peel)
1/2 cup Parmesan cheese, grated (plus a little extra for topping later)
1/2 cup ricotta cheese
1/4 cup fresh parsley, chopped
4 eggs, beaten
salt and freshly ground black pepper
Tabasco - I don't know if they use lots of Tabasco in Italy, but I love it in almost everything
1 Tbl. butter
3 Tbl. bread crumbs
1 ruby red fresh tomato, diced (garnish)
Fresh parsley sprigs (garnish)
Preheat oven to 350 degrees. Into a saute pan, add oil and cook garlic and shallots for about 4 minutes to get lightly browned. Add zucchini and red peppers cooking for about 12 minutes. With a slotted spoon remove to a bowl and let cool. Stir into bowl with vegetables; Parmesan, ricotta, Tabasco, parsley, scallions, eggs, salt and pepper. Grease a 10-inch pie plate with butter and coat with the bread crumbs. Spread zucchini mixture over top and bake for about 40 to 45 mites or until nicely golden brown. Remove from oven and sprinkle top with some extra Parmesan and place under broiler for just a minute or so. Remove and let rest about 6 minutes before slicing, place on plates and garnish with tomatoes and fresh parsley.
Grilled Buffalo Chicken Sandwiches - if you love buffalo wings or salad you will enjoy these
6 boneless skinless chicken breasts - rinsed in cold water and patted dry with paper towels
salt and freshly ground black pepper
1 tsp. paprika (I like the hot version, but you don't have to use it)
1 tsp. chili powder
2 tsp. Slap ya mama (seasoning)
vegetable oil
1/2 cup hot sauce (anyone you prefer)
2 Tbl. butter, melted
Thick blue cheese salad dressing, with extra large crumbles of blue cheese thrown in (I like making my blue cheese dressing with Maytag Blue cheese)
3 ruby red tomatoes, sliced
12 slices thick cut smoked bacon (cooked until brown and crispy)
1 red onion, thinly sliced
Boston lettuce leaves
Cibatta buns
Butter for buns
Rub chicken breasts with a little oil on each side then; onto a plate add salt, pepper, chili powder, Slap ya mama and paprika mixing to combine, the press into chicken breasts. Preheat grill and rub with oil, add chicken and cook about 6 minutes per side, getting nice grill marks and making sure they are cooked through. Remove chicken from grill; into a bowl add melted butter and hot sauce whisking to combine and dip each chicken breast into sauce, slathering it on. Butter the Cibatta rolls and add to grill for just a couple of minutes. To the grilled rolls; add blue cheese dressing on both sides, add lettuce, tomato, bacon, onion and chicken breasts. Simply delicious!
Salad with White Beans
6 cups mixed greens
1 can cannellini beans (drained and rinsed in cold water)
1/2 cup prosciutto sliced into thin strips
1 cup red bell pepper, diced
1/4 fennel bulb, thinly sliced
1/2 cup fresh Parmesan cheese, shaved
Croutons, homemade
Dressing
1 small shallot, minced
6 Tbl. champagne vinegar or white wine vinegar
8 Tbl. olive oil
1 tsp. Dijon
salt and freshly ground black pepper
Dressing; into a jar with tight fitting lid add ingredients and shake well, taste and adjust seasonings. For salad; place salad ingredients (except cheese) into a bowl, toss with dressing and place onto a serving platter, add croutons and sprinkle on Parmesan cheese.
Addictive Bacon and Chive Bread - I guarantee you will love this and it makes great croutons for the above salad. For croutons; just slice the bread into cubes, place on baking sheet, drizzle with a touch of olive oil and bake until golden brown. Don't let them burn....
6 slices thick cut bacon
2 cups all purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 cups goat cheese, crumbled
1/2 cup butter, soft
2 eggs
1 cup whole milk
1/3 cup fresh chives, chopped
Preheat oven to 350 degrees. Heat a large saute pan over medium heat. Add bacon and cook until nicely browned and crisp. Transfer to paper towels to drain. When cooled, crumble bacon. Butter and flour a 9-inch round cake pan. In a bowl combine flour, baking powder, baking soda, salt and pepper and mix to combine. In a bowl of electric mixer using paddle attachment add 1 1/4 cups goat cheese and butter and beat on medium speed until smooth. Add eggs one at a time, beating after each addition and scraping down sides of bowl. Add dry ingredients alternating with milk to combine. Remove bowl from mixer and hand stir in the bacon and chives. Spoon batter into prepared pan, smoothing the top. Sprinkle on remaining 1/4 cup goat cheese over top. Bake bread for about 35 to 40 minutes. Remove to cooling rack and let cool in pan for a few minutes, then turn out bread to rack to cool completely, inverting bread to top side up. Cut bread into wedges and serve with butter. This is also great, toasted and made into egg breakfast sandwiches.
"Oh, the summer night, has a smile of light, and she sits
on a sapphire throne." - Barry Cornwall
4 Tbl. butter
1 large sweet Walla Walla or similar onion, finely chopped
2 garlic cloves, chopped
1/4 cup all purpose flour
1 1/2 tsp. dry Coleman's mustard
2 cups whole milk
2 cups chicken stock (good rich quality)
1/2 cup heavy whipping cream
1 (12 oz.) bottle amber ale (beer)
1 lb. sharp cheddar cheese, grated (I like Tillamook)
salt and freshly ground black pepper
1 tsp. Worcestershire sauce
Tabasco, to taste
3 scallions, sliced on diagonal including green part (garnish)
Croutons, homemade for garnish (I like sourdough or use the bread above for croutons)
6 strips thick cut bacon, sliced (garnish)
Fresh parsley, chopped (garnish)
In a large Dutch oven add bacon and cook until browned and crisp, remove to paper towels. Remove most of the bacon fat and discard. Melt the butter in pan and add onion, cooking and stirring for about 15 minutes. Add garlic and cook about 3 minutes, then whisk in flour and dry mustard cooking for 1 minute. Slowly whisk in the milk, cream and then stock and beer continue whisking. Bring soup to a simmer for about 20 minutes. Remove soup from heat and stir in the cheese until it has melted and mixture is smooth consistency. Season with salt, pepper, Worcestershire sauce and Tabasco. To serve; either serve directly out of Dutch oven or place into individual serving bowls, top with scallions, bacon and croutons and parsley.
Thai Chicken Salad with Peanut Dressing - one of my favorites and great for wraps too
Salad
1 lb. boneless skinless chicken breasts
1 large head Boston lettuce, rinsed in cold water, patted dry with paper towels and torn
1/2 head small red cabbage, shredded
3 large Haas avocados, peeled, seeded and large dice or sliced
1 English cucumber, sliced in half lengthwise and then sliced on diagonal
4 scallions, thinly sliced on diagonal including green part
3 celery stalks, thinly sliced on diagonal
1 red bell pepper, seeded and thinly sliced
1/2 cup fresh cilantro, rough chopped
3 Tbl. fresh mint, chopped
1 1/2 cups bean sprouts, washed in cold water and patted dry with paper towels
1 cup peeled julienned carrots
7 large red radishes, or Daikon radish (peeled), thinly sliced
whole cashews, garnish
Marinade
2 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. ground turmeric
1 shallot, diced
1 Tbl. fresh ginger, peeled and grated
2 garlic cloves, finely minced
1 Thai chili, thinly sliced
1 fresh lime, juiced
2 Tbl. fish sauce
2 Tbl. brown sugar
1 Tbl. vegetable oil
Peanut Dressing
2 Tbl. red curry paste
2/3 cup creamy peanut butter
1 Tbl. soy sauce
2 Tbl. Hoisin sauce
2 tsp. toasted sesame oil
1 cup coconut milk
3 Tbl. fish sauce
2 Tbl. brown sugar
1 fresh lime, juiced
1 or 2 Tbl. garlic chili sauce (I like 2 Tbl.)
1 Tbl. oil
For Marinade: into a large bowl whisk ingredients together and add chicken, marinate covered in refrigerator for about 1 1/2 hours. For peanut dressing; Heat the oil in pan on medium low, add curry paste and stir for about 1 minute. Whisk in other ingredients and simmer for about 3 minutes, remove from heat and cool down. Heat the grill and rub with oil, add chicken breasts and cook for about 5 minute's per side or until cooked through and you have nice grill marks. Remove to cutting board and let rest a few minutes, then slice thinly on diagonal. To serve; onto a large platter add Boston lettuce, cabbage, carrots, bean sprouts, radishes, cucumbers, cilantro, celery, red bell pepper, mint and avocado, top with chicken and sprinkle on cashews. Then pour over desired amount of peanut dressing and top with cashews. For wraps; use large soft tortillas and add chicken and other ingredients to one end of wrap, drizzle over dressing and roll up folding in side like a burrito, slice in half on diagonal.
Marinated Roasted Mediterranean Chicken - this is one of those dishes I absolutely love
Marinade
1 cup olive oil
2 Tbl. red wine vinegar
1/4 cup fresh lemon juice
3 garlic cloves, minced
2 Tbl. Dijon
1 Tbl. fresh thyme, chopped
4 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
1 Tbl. fresh rosemary, chopped
2 tsp. fresh oregano, chopped
Chicken
8 to 10 chicken breasts, you can use either skin on, bone in or boneless and skinless (I prefer skin on bone in, as you get more flavor)
2 large red onions, thickly sliced
1 basket of pear tomatoes, whole
10 cloves garlic, peeled and left whole
2 cans artichoke hearts, drained (not the marinated ones)
1 tub of marinated bocconcini, sliced in half (mozzarella cheese)
1 (14 oz.) can white beans, rinsed and drained
1/2 cup Kalamata olives, pitted and left whole
1/2 cup green pimento stuffed olives, whole
2 Tbl. capers, rinsed and drained
salt and freshly ground black pepper
2 Tbl. red wine vinegar
1/2 cup fresh parsley, rough chopped, garnish
1/2 cup fresh basil leaves, garnish
Preheat oven to 400 degrees. In a bowl combine the marinade ingredients and whisk well, add chicken breasts and turn to coat. Place cover on bowl and refrigerate for about 1 hour, turning occasionally. Into a large Dutch oven (which you will serve from), add onions, garlic cloves and tomatoes, toss with a little olive oil and season with salt and pepper. Place in oven stirring occasionally for about 15 minutes. Remove chicken from marinade. Whisk marinade and remove about 1/4 cup, discard the rest. Into a large saute pan, drizzle with olive oil. Season chicken with salt and pepper, then brown both sides of chicken working in batches. Add the browned chicken to the Dutch oven with the onions and tomatoes. Add the artichoke hearts, beans, capers, olives, 1/4 cup of marinade and place back into oven for about 25 minutes. Remove chicken from oven and add bocconcini, parsley and basil, stirring gently to combine. Drizzle the entire dish with a little extra olive oil. Serve with thick cut pieces of French bread (for dipping into sauce), a tossed salad and crispy potatoes (see recipe below) and some white wine.
Crispy Potatoes - love these, my mom made them all the time, but she sprinkled them with Parmesan cheese
1 large yellow onion, julienned
5 russet potatoes, scrubbed (leave skin on)
salt and freshly ground black pepper
1/4 cup Gruyere cheese, grated
6 Tbl. butter, divided and melted
Fresh parsley, garnish
Preheat oven to 400 degrees. In a 2 qt. oval baking dish add 3 Tbl. butter swirling to coat. Add onion in layers over butter. Slice the potatoes about 1/4 -inch thick and place potatoes in circular fashion over onions. Brush potatoes with remaining butter and season with salt and pepper. Bake for about 1 1/2 hours. Remove from oven and sprinkle on cheese. Return to oven and place under broiler so cheese gets bubbly and light browned. Remove and garnish with parsley.
Beef - for all you lovers of beef and you know we don't eat it, here are a couple of recipes you will enjoy. I use chicken or pork when I make these. Brittany and Derek (daughter and son-in-law) love this dish.
Thai Grilled Sirloin Salad
1 lb. beef sirloin about 1-inch thick
salt and freshly ground black pepper
Vinaigrette
1/4 cup fresh lime juice
3 Tbl. fish sauce
2 tsp. sugar
2 garlic cloves, grated
1/2 tsp. red pepper flakes
Salad
1/2 ripe but firm cantaloupe, peeled, seeded and sliced into julienne pieces
1 medium green bell pepper, sliced into julienne pieces
1 medium red bell pepper, seeded, sliced into julienne pieces
1 head Boston lettuce, torn or Romaine or mixture of both
1/2 red onion, slivered
1 English cucumber, halved lengthwise and thinly sliced on diagonal
1/2 cup fresh cilantro, rough chopped
1/4 cup fresh mint, rough chopped
Heat grill to medium and rub grates with oil. Season steak with salt and pepper and grill to desired doneness. Transfer to cutting board, let rest about 10 minutes, then thinly slice crosswise. Vinaigrette; into a bowl whisk lime juice, fish sauce, sugar, garlic and red pepper flakes. Onto a platter, add lettuce, melon, peppers, onions, cucumbers, cilantro and mint. Top with the slices of beef and pour over dressing. Note: for extra crunchiness you can top with peanuts or cashews.
Grilled Beef Caribbean Burgers - note you can also use ground pork, chicken or turkey to make these
2 lbs. ground beef
2 1/2 Tbl. jerk seasoning
2 garlic cloves, finely minced
salt and freshly ground black pepper
Accompaniments for burgers
pepper jack cheese slices or cheese of your choice
burger buns
lettuce
mayonnaise mixed with a little fresh lime zest and juice
Salsa
1 large mango, peeled and chopped
1 lime, juiced
drizzle of oil
pinch of sugar if desired
pinch of salt
1/4 tsp. chipotle power if desired
1 small jalapeno, seeded and finely diced
1/2 small red onion, finely diced
1/2 small red bell pepper, finely diced
3 Tbl. fresh cilantro, chopped
2 scallions, thinly sliced on diagonal including green part
Into a bowl, add salsa ingredients, mix to combine, taste and adjust flavorings. Preheat grill and rub with oil. Into a small saute pan, add drizzle of oil and add garlic cooking for just a few minutes. Into a bowl add ground beef, cooked garlic, Jerk seasoning, salt and pepper, mix to combine. Make into patties and place on grill cooking to desired doneness, add cheese to melt. Butter buns and place on grill to get lightly browned. Spread mayonnaise onto buns, top with burgers, salsa, etc.
Grilled Chicken with Blueberries
Sauce
2 cups fresh blueberries
1/4 cup brown sugar, packed
1 fresh lemon, zested and juiced
salt and freshly ground black pepper
1 Tbl. balsamic vinegar
1 Tbl. butter
Chicken
1 (4 lb.) whole chicken, cut into pieces OR (6 to 8) bone-in, skin on chicken breasts (which is what I usually use)
1/2 cup light soy sauce
1/2 cup cold water
1/2 cup fresh lemon juice
1/2 cup vegetable oil
2 Tbl. fresh rosemary, minced
Chicken; In a large baking dish whisk together the soy sauce, water, lemon juice, vegetable oil and rosemary. Add the chicken and marinate for about 20 minutes, turning once. Prepare your grill and brush racks with oil. Remove the chicken from marinade (save for basting) and lightly pat with paper towels to remove excess marinade. Cook the chicken to get beautiful grill marks and occasionally basting with extra marinade. Continue cooking chicken until done. Sauce; into a small saucepan combine the berries, sugar, zest, juice, salt, pepper and balsamic, stirring to combine. Heat sauce to simmer, stirring occasionally and just before serving add butter and swirl around to melt. To serve; add grilled chicken to serving platter and spoon sauce onto each piece of chicken, serve extra sauce on side. Serve with a tossed salad, grilled vegetables and rice.
Hot and Spicy Fried Chicken - love - in the south they serve lots of variations on hot and spicy chicken and it's just addicting, although it tortures your lips and mouth with spicy hotness. We've eaten versions of this in Texas, Louisiana, Tennessee, Arkansas, and Mississippi.
3 cups buttermilk (don't use light)
2/3 cup cayenne (told you so)
1/4 cup Tabasco or other hot sauce you enjoy
8 Tbl. garlic powder
7 Tbl. paprika
6 Tbl. onion powder
3 Tbl. sugar
1 (4 lb.) whole chicken cut into pieces (I personally only use breast meat because that is what we enjoy) rinse chicken in cold water and pat dry
salt and freshly ground black pepper
2 cups self rising flour
6 Tbl. melted butter
Vegetable oil for cooking
Into a large container with lid add buttermilk, 1/4 cup cayenne, Tabasco, 3 Tbl. garlic powder, paprika, 2 Tbl. onion powder and 1 Tbl. sugar; whisk until smooth and combined. Add rinsed chicken pieces to buttermilk mixture and toss to coat. Cover and chill overnight. The next day, drain chicken, lightly rinse chicken with cold water and pat dry. Season with salt and pepper. Into a large Dutch oven or large deep sided saute pan, add 2-inch of oil and heat to 300 degrees. Into a large dish stir together the remaining cayenne, garlic, paprika, onion powder and sugar then transfer half of this to another bowl and stir in the flour. Dredge chicken into the flour spice mixture and place in hot oil frying and turning once until golden and almost cooked through about 7 minutes. Transfer chicken to paper towels. Increase the oil temperature to 350 degrees. Stir the melted butter into the bowl of cayenne mixture (without the flour) until you have what appears to be a loose paste. Dredge chicken into the spicy flour mixture again and fry for another 3 minutes. Place cooked chicken onto paper towels and brush with the spicy paste mixture. Place onto serving platter and serve with cold ice tea (you will need lots) potato salad, baked beans, pickles, and soft rolls with butter. Of course homemade banana pudding or peach cobbler are a must for dessert.
"A life without love is like a year without summer." - Swedish Proverb
2 heads cauliflower
1/4 cup olive oil
2 garlic cloves, minced
1 small shallot, minced
1/2 small red onion, minced
1 Tbl. fresh oregano, minced
1 can garbanzo beans, rinsed and drained
1 tsp. fresh lemon zest
1/3 cup Kalamata olives, pitted and sliced
1/3 cup sun dried tomatoes in oil, drained and chopped
1 large ruby red tomato, diced
6 Tbl. golden raisins
2 scallions, thinly sliced on diagonal including green part
1/2 cup fresh parsley, chopped
2 tsp. red wine vinegar
3 Tbl. honey
2 tsp. chili powder
salt and freshly ground black pepper
Preheat oven to 350 degrees Trim the cauliflower and using a very sharp knife slice 1-inch steaks from the cauliflower (set the root side on cutting board and slice down, being careful). Place the cauliflower onto a baking sheet. In a large saute pan, add 1 Tbl. olive oil over medium, add garlic, shallot, red onion, oregano, thyme and cook about 7 minutes. Place the garbanzo beans, lemon zest, olives, sun dried tomatoes, regular tomato, raisins, scallions, parsley red wine vinegar and 3 tsp. olive oil into a bowl, add the cooked garlic mixture and mix to combine all; set aside. You can either grill or saute the cauliflower steaks. We are going to saute them; into a clean large saute pan, add drizzle of olive oil and place over medium high heat, pan should be hot. Add some of the cauliflower steaks and sear about 3 minutes per side. Place cooked cauliflower onto baking sheets, tent with foil and continue cooking remaining cauliflower. In a small bowl whisk the honey, 1 1/2 Tbl. hot water and brush both sides of each cauliflower steak and sprinkle with chili powder, season with salt and pepper. Roast in oven for about 15 minutes. Remove to serving platter and mix relish again, top steaks with the relish. This relish as I said is great with grilled steaks, grilled chicken or even grilled fish, such as halibut or swordfish steaks.
Mexican Pork - this takes a little time so read through first before you make this dish - this is great to make in the summer so you don't have to heat your house up as its cooked on the grill or you can cook in the oven if desired. Occasionally, I will take my Nesco roaster outside and place on a table and cook items so as not to heat the house up.
5 lbs. boneless pork shoulder
3 large white onions, grilled and sliced
8 garlic cloves, roasted and minced
2 tsp. dried oregano
2 tsp. cumin
6 cups roasted smoky red tomato salsa (make your own or use a brand you love)
salt and freshly ground black pepper
1 (12 oz.) bottle of beer (use a rich tasting beer)
1/2 cup masa harina dissolved in 1 cup cold water
Garnishes
Warm tortillas, sour cream, sliced scallions (I like to grill them first), fresh cilantro chopped, shredded cheese, shredded lettuce, pico de gallo, sliced jalapenos
Accompaniments
Cooked pinto, black or refried beans
Chilled crisp Mexican coleslaw
Cooked Mexican rice (white rice cooked in chicken stock with bits of tomatoes, frozen peas, sauteed onions, chili powder, cumin and cilantro)
Preheat your grill and rub grates with oil. Grill the pork on all sides until browned. Place meat into a well oiled large Dutch oven over medium heat and add onions, garlic, oregano and cumin. Pour in salsa. Simmer partially covered stirring often until meat is tender and is falling apart about 2 1/2 to 3 hours on your grill or in oven. Cover grill lid if cooking on grill. Stir in beer and dissolved masa. Shred the meat and serve in the Dutch oven. Stir often until slightly thickened about 10 minutes. Serve with tortillas and garnishes of your choice, along with ice cold beers or icy margaritas.
Simple, Easy and Delicious Clam Pasta
1 lb. spaghetti (I like using bucatini)
2 lbs. small fresh clams
olive oil
2 Tbl. butter
1/2 cup heavy whipping cream
1/3 cup fresh Parmesan cheese, grated
1/4 cup dry white wine
1/2 cup clam stock
salt and freshly grated black pepper
4 Tbl. butter
4 cloves garlic
1 small shallot, julienned
1/2 cup fresh parsley, chopped
3 Tbl. fresh chives, chopped
1 Tbl. fresh lemon zest
salt and freshly ground black pepper
In a large pot of boiling salted water add pasta and cook al dente, drain well, place back into pan and drizzle with a little olive and toss. Into a large saute pan, add some olive oil and the shallots and garlic sauteing until softened. Add the clams, white wine and stock, cover and cook about 8 minutes until clams have opened. If any clams don't open discard them, remove clams to a bowl. Add butter to pan, 1/4 cup parsley, salt, pepper, lemon zest, whipping cream and cook for about 6 minutes, slightly reducing. Add the pasta to pan, half of the Parmesan and with tongs toss to combine. Pour pasta onto serving platter, arrange clams and any juice accumulated in bowl, add extra cheese, chives and remaining parsley. Serve with a tossed salad and hot crunchy garlic bread.
Thai Fish Soup - love, love, love this soup (I really think I should live in Thailand as their food makes me very happy when I eat it)
2 cups cold water
3 cups seafood stock (good quality)
4 to 5 Yukon Gold potatoes, cut into 1-inch cubes
1 1/2 lbs. halibut, skin removed and cut into 1-inch cubes
2 (14 oz.) can coconut milk
4 Kaffir lime leaves
1 (4-inch) piece fresh ginger, thinly sliced
2 stalks lemon grass, cut into 1-inch pieces
5 carrots, peeled and cut into 1/2-inch slices on diagonal
4 Thai chilies, thinly sliced
1/2 lb. crimini mushrooms, halved
2 Tbl. fish sauce
1 Tbl. brown sugar
6 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
1 Tbl. Sriracha and extra for serving
Lime wedges, for serving
Cooked rice noodles, for serving or cooked white rice
In a large Dutch oven, add 2 cups of water, stock, lime leaves, ginger, lemongrass and 2 of the carrots into pot. Bring to a boil, then turn to simmer and cook for about 40 minutes. Strain stock into a colander discarding solids and place the stock back into pot. Add the coconut milk, chilies, remaining carrots, potatoes, and mushrooms and simmer for about 20 minutes. Stir in the fish sauce, 1 Tbl. Sriracha, sugar and add halibut simmering for about 10 to 15 minutes. Into bowls; divide and add cooked rice noodles, scallions and cilantro then ladle in the stock with ingredients, squeeze some lime juice over top and add a drizzle of Sriracha. Note; you can replace halibut with scallops or shrimp.
Moroccan Chicken Stew
4 lbs. chicken boneless and skinless cut into pieces abut 2-inch pieces (I use breast meat as that is what we like, but you can use a whole chicken, broken down)
salt and freshly ground black pepper
olive oil
1 large onion, chopped
4 carrots, peeled and sliced in chunks
1/2 cup all purpose flour
2 red bell peppers, seeded and cut into chunks
2 garlic cloves, minced
2 Tbl. tomato paste
1 Tbl. fresh ginger, peeled and minced
1 tsp. cumin
1/2 tsp. cinnamon
1 tsp. turmeric
1/2 cup raisins
1 lemon, zested and juiced
4 cups chicken stock (good quality)
1 cup dried apricots
1/4 cup fresh parsley, copped
1/4 cup sliced almonds, lightly toasted
Rinse the chicken in cold water and pat dry with paper towels. On a plate add flour, season well with salt and pepper. Toss chicken pieces into flour mixture. Into a large Dutch oven add couple tablespoonfuls of olive oil and some butter, add chicken pieces and brown on all sides (you will have to do this in batches). Transfer browned pieces to a plate and continue browning chicken. Add more oil if needed then add onion cooking until softened, add tomato paste and cook stirring about 1 minute, add garlic, ginger, cumin, cinnamon and turmeric and cook for about 2 minutes. Add lemon juice and zest, 1 cup of stock, simmering and scraping any browned bits on bottom of pan. Add remaining stock, bell peppers, and carrots cooking for about 15 minutes. Return chicken with accumulated juices and apricots to pot. Cover and simmer over low for about 30 minutes. Transfer chicken and apricots to a plate and tent with foil. Bring liquid in pan to a boil and cook for about 10 minutes until slightly reduced. Taste and season with salt and pepper, stir in some parsley, return chicken, apricots and raisins to pan and heat through. Either serve on a large deep sided platter or in the Dutch oven, sprinkle with remaining parsley and sliced almonds. Serve with couscous that you've cooked in chicken stock fresh parsley and garbanzo beans or steamed sweet potatoes chunks. I also like warmed pita or Naan bread.
Dungeness Crab and Creamy Macaroni and Cheese
4 cups of Dungeness crab meat
4 cups sharp cheddar cheese, shredded
1 cup Monterey pepper jack cheese, shredded
1/2 cup fresh Parmesan cheese, shredded
1/4 cup all purpose flour
1 lb. large elbow macaroni or penne pasta
1/4 cup butter
1 small shallot, finely minced
2 cups whole milk
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1 Tbl. tomato paste
Tabasco
2 tsp. Dijon
Topping
1 cup Panko bread crumbs
1/4 cup butter, melted
1/4 cup fresh parsley, chopped plus extra for garnish
1 Tbl. fresh lemon zest
4 scallions, thinly sliced on diagonal including green part
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan. Into a pot of boiling salted water add pasta and cook al dente, drain well and place back into pan drizzle with a little olive oil, tossing to combine. Into a large saute pan, add 1/4 cup butter and shallots cooking for a few minutes. Add flour and whisk to combine, add tomato paste and whisk cooking for about 1 minute. Slowly whisk in the milk and continue cooking and whisking, add Dijon, Tabasco, salt and pepper, whisk in cream and cheese, mixing until cheese melts, taste and adjust seasonings. Remove from heat and gently mix in half of the scallions, pasta and finally crab meat. Place this mixture into the baking pan. In a bowl, add Panko breadcrumbs, lemon zest, parsley and 1/4 cup of the melted butter, mix to combine. Sprinkle this over the pasta in baking pan and bake for about 20 minutes, then pull out pan and sprinkle on Parmesan cheese and place under broiler for a couple of minutes until bubbly and lightly browned. Be careful to watch so it doesn't burn. Remove from oven and sprinkle on remaining sliced scallions. Serve with a tossed garden salad tossed with a zippy vinaigrette.
Green Pork Chili - Both Jerry and I love this on omelets for breakfast
Sauce
4 large jalapenos, seeded
5 garlic cloves
1 (32 oz.) can tomatillos, drained or 8 cups fresh, blanched tomatillos
4 cups canned green chili or 4 cups poblano chills, seeded, roasted and peeled
3 cups fresh cilantro, chopped
2 large white onions, chopped
Pork
5 lbs. pork shoulder, trimmed of excess fat and cut into 1-inch cubes
2 Tbl. cumin
salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 cups chicken stock (good quality) possibly more if needed
Accompaniments
warm tortillas
lime wedges
cilantro
scallions, sliced
radish slices
sour cream
Season the pork with salt, pepper and cumin. Into a large Dutch oven heat olive oil and sear the pork chunks in a single layer in batches until nicely browned on all sides. Remove pork to a plate and continue cooking all pork. Place pork back into pan, and lower heat to medium and add all of the sauce ingredients and simmer covered for about 1 1/2 hours. If more stock is needed add some and cook until pork is fork tender. Taste and adjust salt, pepper and seasonings. Serve with warm tortillas and accompaniments or serve over omelets as I suggested. If making omelets; I remove some for the omelets and make sure the pork is chopped or shredded, heat in a saucepan. Cook omelets and place on plate, add sauce, serve with homestyle breakfast potatoes and fresh fruit.
Ricotta and Fresh Berries Dessert
2 cups ricotta cheese
4 oz. cream cheese, soft
4 Tbl. sugar
3 Tbl. honey
1 tsp. pure vanilla extract
4 cups mixed berries; blackberries, raspberries and blueberries
2 tsp. fresh lemon juice
Into a bowl of electric mixer add cream cheese and beat to light and fluffy, beat in ricotta, 2 Tbl. sugar, honey and vanilla until smooth. Cover bowl and refrigerate for about 2 to 3 hours. Into another bowl; add berries, lemon juice and 2 Tbl. sugar, gently stirring to combine. Let stand for 30 minutes at room temperature. To serve; either divide the ricotta into dessert bowls or use large wine glasses and add ricotta, and top with berries. I also like to add a shortbread cookie.
Lovely Raspberry Trifle - delicious
1 pound cake (homemade is best, but you can use a store bought)
2 cups heavy whipping cream
3/4 cup sugar, divided
2 (8 oz.) packages cream cheese, soft
2 tsp. fresh orange juice
1 1/2 tsp. pure vanilla extract
3 baskets fresh raspberries
1 jar raspberry jam, good quality
1 chocolate bar, shaved into shards with vegetable peeler of sharp paring knife
Into a small saucepan add jam and bring to a simmer to melt; set aside. Slice the pound cake into about 20 slices, 1/2-inch thick; set aside. Into a bowl of electric mixer beat whipping cream with 1/4 cup sugar until stiff peaks form. In another bowl, beat cream cheese, orange juice, vanilla and remaining sugar. Fold in 2 cups of the whipped cream to cream cheese mixture. Set remaining whipped cream aside for topping. Line the bottom of a 3-qt. glass bowl with a third of the cake slices. Drizzle some of the melted jam over the cake. Spread with a fourth of the cream cheese mixture and sprinkle on a third of the berries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream. Cover with plastic wrap and refrigerate about 4 hours. To serve; top with shards of chocolate and add a few fresh berries for garnish. Scoop out into serving bowls.
Poached Pears with Chocolate Sauce - made these for catering all the time and they were always a big hit
6 fresh Bartlett pears, firm, but still ripe - peeled, *cored and stems left on
3 cups cold water
2/3 cup sugar
1 Tbl. fresh lemon juice
1 1/2 Tbl. cornstarch
3 cups whole milk
3 egg yolks
1 1/4 cup white chocolate, grated (use good quality)
1 tsp. pure vanilla extract
1/4 cup dark melted chocolate over double boiler (good quality)
Shards of white chocolate (garnish)
Mint leaves (garnish)
Poach pears; into a large pot combine water, 1/3 cup sugar and lemon juice heating to dissolve sugar. Add pears and simmer until tender, remove from heat leaving pears in pot and chill completely. Sauce; mix 1/3 cup sugar and cornstarch into saucepan and whisk in milk until smooth. Stir over medium heat until it boils and thickens, remove from heat. Beat egg yolks in a bowl and them temper some of the milk mixture into yolks whisking, then add that mixture back into milk mixture whisking well, turn heat to low and stirring constantly until mixture coats a spoon, remove from heat and stir in white chocolate and vanilla to combine and smooth. To serve; remove pears from chilled poaching liquid with slotted spoon and drain well. Place pears upright onto individual dessert plates and drizzle over white chocolate sauce. Then with a small amount of the melted dark chocolate, drizzle around pears. Sprinkle on white chocolate garnish and add mint leaves. Note: I have made chocolate leaves and attached to pear when serving and they really do look great. *Note: keep the pears whole, but just remove center core by removing from underside of pear.
Easy Breezy Key Lime Mousse
1/2 cup fresh Key lime juice
1/2 Tbl. fresh Key lime zest
1/2 cup sugar
pinch of salt
3 large eggs
3/4 stick butter, cut into small pieces
1 cup heavy whipping cream, chilled
Into a saucepan, whisk sugar, eggs, juice, zest and salt. Add butter cooking over medium low heat whisking frequently until thick about 5 minutes. Force this mixture though a fine mesh sieve into a bowl and chill in an ice bath, stirring occasionally for about 5 minutes. Beat the whipping cream in bowl of electric mixer until stiff peaks, then gently fold in the custard mixture. Spoon into glasses and chill for at least 3 hours. Garnish with lime zest and serve with shortbread cookies.
Bon Appetit
"When my anxious thoughts multiply within me,
your consolations delight my soul." - Psalm 94:19
"May the Lord direct your hearts into the love of God and into
the steadfastness of Christ." - 2 Thessalonians 3:5
"My soul thirsts for God, for the living God." - Psalm 42:2
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