Low Cal Spa Food

A friend of mine in WA state asked her FB friends if they wanted to lose weight with her. I decided I would and thought it a good idea to use some of my low cal recipes. At one time, when we lived in S. CA I consulted with a Spa on creating low cal recipes for them.  Some of the recipes I've listed are those creations. When you eat healthy you are promoting optimal health and well being by sensible eating habits for life.  You feel good, have more energy which makes you want to get out of the house and be active.  Being active gets your heart pumping and your brain working.  The older we get, the less we can indulge on those foods we ate in our youth.  It doesn't mean you can never eat a french fry again, we just have to eat in moderation and not indulge every day.

Eating foods such as; whole grains, legumes, beans, fresh fruits, vegetables, lean protein, lean dairy, fresh herbs with reduced salt intake, fresh clean water and limiting sugar and artificial sweeteners will give you a high nutritive value.  You might also consider lowering your portion control, as it seems many of us tend of use larger portions than are necessary. 


Breakfast Benedict


8 cups spinach
10 button mushrooms, sliced
1 red bell pepper, diced
1 zucchini, sliced
4 whole grain English muffins
8 eggs


Salsa
5 ruby red plum tomatoes, seeded and diced
2 avocados, peeled, seeded and diced (sprinkle with fresh lime juice)
2 garlic cloves, minced (or to your taste)
2 jalapenos, minced (or to your taste)
1 medium sweet white onion, diced small
1/4 cup fresh cilantro, chopped
1 lime, juiced
1 tsp. olive oil
salt and freshly ground black pepper


For salsa; In a bowl add salsa ingredients, stir, season with salt and pepper and set aside.


In a saute pan, add a little canola oil the bell pepper, mushrooms and zucchini sauteing until tender.  Add spinach and saute until wilted, season with salt and pepper, set aside.  Toast English muffins and lightly butter.  In a large saute pan, add water and about 1 Tbl. white vinegar, bring to simmer and gently slip in eggs one at a time.  As eggs cook take a spoon and ladle some water over top of eggs.  You want the whites cooked and the yolks still soft, lift the eggs from water with a slotted spoon with a paper towel placed under to catch water and place on a plate.  To assemble; place English muffins on plate or platter, add some of the spinach mixture on each muffin, top with a poached egg and finally spoonfuls of salsa.  Note:  you can change up the vegetables to suit your taste, such as; asparagus, artichokes, black beans, etc.

My Spicy Hot Carrots - if you've ever lived in S. CA or traveled to Baja Mexico you most likely will have eaten hot carrots.   All the little taco joints serve them, as well as some of the nicer Mexican restaurants.  When I first moved to San Diego and tried these I was hooked!    These are perfect to munch on when trying to watch your weight, so enjoy.

15 large carrots, peeled, washed and sliced about 1/4-inch thick on diagonal
2 large white onions, sliced thickly julienne cut
3 cups white vinegar
1 Tbl. salt
3 bay leaves
1 tsp. dried oregano
2 tsp. dried red pepper flakes
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
2 Tbl. vegetable oil
2 cloves garlic, peeled, rinsed and sliced thinly
1 or 2 jalapenos, washed, seeded and sliced (I like a few seeds in mine)
1 can jalapenos in juice (drain the juice and keep for recipe)

In a pot of salted boiling water, add sliced carrots and cook al dente (just a few minutes you want them crisp/tender.)  Drain carrots and refresh in cold water to stop cooking process.  Place cooled carrots in a large bowl.  Gently bring to a boil other ingredients, turn off heat and let rest for about 10 minutes.  Pour mixture over carrots and gently stir.  Cool for a few minutes, then place in glass covered container or tupperware type containers and refrigerate for 24 hours before serving. These will keep for about a week, but believe me you will eat them before that.  Keep refrigerated.


Mediterranean Breakfast Burrito

1/2 white onion, diced
1 cup white mushrooms, sliced
1 small box frozen artichokes, thawed and diced
1 red bell pepper, seeded and diced
Kalamata olives, seeded and sliced
1 cup feta cheese, crumbled
8-inch whole wheat tortillas
3 scallions, sliced thinly including green part
1/2 cup fresh basil, rolled and sliced thinly
6 eggs
4 egg whites
salt and freshly ground black pepper
Tabasco
Low fat sour cream (optional)


Salsa from above recipe.  Wrap tortillas in foil and place in 350 degree oven until just warmed through.  In a large saute pan, add some olive oil and add onions, mushrooms and pepper and cook until crisp/tender then add in artichokes and cook until heated through.  Place eggs and whites in a bowl, season with salt, pepper and Tabasco whisking well.  Pour into pan with vegetables and stir until scrambled soft and fluffy.  Sprinkle on feta cheese, stirring into eggs, stir in basil, olives and scallions.  Remove from heat, set aside.  Place tortillas on work surface add some egg mixture and roll up burrito style, top with fresh salsa.


Potato Hash - see low cal cooking doesn't have to be boring, after all you get potatoes!


6 Yukon gold potatoes, washed and diced into 1/2-inch dice
6 link turkey sausages, casing removed and crumbled
olive oil
1 sweet white onion, diced
1 red bell pepper, diced
1/2 jalapeno seeded and minced (optional)
2 cloves garlic, minced
1 tsp. chili powder
Tabasco, to taste
salt and freshly ground black pepper


In a large pot of boiling salted water add potatoes and cook about 6 minutes or until soft, but not too soft.  Drain well and let sit for about 15 minutes to dry out.  In the meantime, heat a saute pan add a little olive oil adding crumbled sausage cooking until nicely browned.  Remove, add more oil if needed and toss in onion, bell pepper, jalapeno and garlic, cooking until softened, add back turkey and season with chili powder, salt and pepper.  Place all of this mixture into a bowl and cover with foil to keep warm.  In the same saute pan, add a little olive oil and potatoes, cooking for about 15 to 20 minutes until nicely browned, add turkey mixture back to potatoes and saute for a few minutes, taste and adjust seasonings.

Lamb Chops with Garlic

1 1/2 lbs. (or about 2 racks) baby lamb chops
3 garlic cloves, thinly sliced
3 tsp. dried thyme
1 lemon, zested
1/4 cup olive oil
salt and freshly ground black pepper

Preheat oven to 425 degrees.  Lightly oil the rack on roasting pan.  Rinse and pat dry chops and place on cutting board.  Trim some of the fat off.  Using a sharp knife cut deep pockets into the meat and stuff the pockets with the garlic.  In a small bowl add olive oil, thyme and zest and mix well. Rub this all over the chops and sprinkle with salt and pepper.  Place chops on roasting rack in pan and roast until meat thermometer reads 145 degrees.  Remove lamb from oven and cover loosely with foil, allowing to rest for about 15 minutes. 
Barb's Red Lentil Roast - my friend Barb in Ft. Worth created this recipe when she lived in Alaska years ago

1 1/2 cups red lentils
2 cups vegetable stock
1 cup onions, chopped
1 red bell pepper, chopped
1 carrot, peeled and shredded
1 clove garlic, minced
2 Tbl. olive oil 
1 1/2 cups sharp cheddar cheese, grated (or pepper jack cheese)
1 egg or egg substitute, beaten
1/4 cup fresh parsley, chopped 
1/2 tsp. thyme
2 tsp. Worcestershire sauce (optional)
salt and freshly ground black pepper
dash of nutmeg

Rinse lentils and simmer in stock (covered) until soft about 25 minutes.  DO NOT DRAIN.  In a skillet, add oil and saute onions, peppers, carrots and garlic until lightly browned.  Mix all ingredients together and turn into a well oiled oven dish.  Bake at 375 degrees for 35 to 40 minutes.  Delicious hot or cold.  Barb said she eats it cold the next day and one of her friends Patty slices a piece and frys in skillet with a little butter until nicely browned and crispy.  Patty says coconut curry sauce is good drizzle over it.

Chicken Curry

1 onion, sliced
2 garlic cloves, minced
3 Tbl. green curry paste (Asian grocers have many different varieties or make you own, see below)
1 3/4 cups coconut milk
2/3 cup chicken stock (good quality)
4 kaffir lime leaves
4 boneless, skinless chicken breasts, cut into medium to large cubes
1 Tbl. fish sauce
2 Tbl. soy sauce
juice of 1/2 lime and zested
1 tsp. brown sugar
4 Tbl. fresh cilantro
1/2 cup cashews

Heat some peanut oil in a large wok or skillet and saute onion, until soft, add garlic and saute another minute.  Add the curry paste and saute about 3 minutes.  Add the coconut milk, stock, lime leaves and bring to boil and add chicken.  Reduce heat and simmer 20 minutes.  Add the fish sauce, soy sauce, sugar. lime zest and juice.  Cook for 3 minutes until sugar has dissolved.  Serve over rice garnished with cilantro and cashews. 

Green Curry
1 Tbl. coriander seeds
1 Tbl. cumin seeds
1 tsp. shrimp paste
15 fresh green Thai chile's, chopped
2 shallots, chopped
6 garlic cloves, chopped
2 lemon grass stalks (white part only) chopped
6 kaffir lime leaves, chopped
2 Tbl. fresh cilantro, chopped
1 lime, zested
1 tsp. salt
1 tsp. black peppercorns

Dry fry the coriander and cumin seeds in heavy bottom skillet stirring constantly for about 3 minutes until browned.  Remove from heat and grind to a powder with spice grinder.  Wrap the shrimp paste in a piece of foil and broil for 3 minutes, turning once or twice.  Put the ground spices, shrimp paste and chile's into food processor and process until finely chopped.  Add the remaining ingredients and process again to a smooth paste, scraping down the sides.  Store excess in frig covered tightly.


Black Bean Soup


1 medium onion, chopped
olive oil
3 garlic cloves, minced
1 carrot, small dice
1 bay leaf
1/2 lb. black beans, rinsed and picked over
1 qt. chicken stock, good quality
1 jalapeno, seeded
salt and freshly ground black pepper
1/2 cup sherry (not cooking sherry) the good stuff
low fat sour cream (optional)


In a large dutch oven, add some oil,onions and carrot cooking until softened, add garlic, and jalapeno cooking for a couple of minutes.  Add the washed beans, stock, bay and bring to a boil, reduce to a simmer and cover the pot partially.  When beans are tender which should take about 1 1/2 to 2 hours remove bay leaf and part of the beans and puree.  Place beans back into pot and add sherry, taste and adjust seasonings.  Note:  if at any time you need more chicken stock add it.  I like my soup a little on the thick side.  Serve in bowls and add a dollop of sour cream if desired.

Seafood Stew

1 3/4 lbs. whole Dungeness crab
1/2 lb. large shrimp, peeled and deveined
16 mussels, scrubbed and debearded
2 lbs. halibut or firm white fish (cut into large chunks)
1 (2 oz) can anchovy fillets, drained and chopped
3 garlic cloves, minced
2 Tbl. chili garlic sauce
2 tsp. Old Bay seasoning
salt and freshly ground black pepper (to taste)
2 cups dry white wine
2 cups fish stock or bottled clam juice
2 cups canned crushed tomatoes in puree
1/2 cup fresh parsley, chopped
1 bay leaf
1 onion, finely chopped
1/3 cup olive oil
1 Tbl. fresh marjoram chopped
1 crusty loaf of french bread

Remove crab legs and cut at joints.  Cub crab body into quarters; scrape out gills and intestines and discard.  Heat olive oil in large Dutch oven over high heat. Add onion, marjoram and bay, saute 2 minutes.  Add anchovies, parsley, garlic and chili sauce, saute 2 minutes.  Add crab legs, body pieces and white wine.  Reduce heat; simmer 5 minutes.  Add stock and tomatoes, increase heat and boil 5 minutes.  Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open.)  Add remaining seafood; simmer until halibut and shrimp are opaque in center, stirring often and gently to not break up fish about 4 minutes.  Taste and adjust seasonings.  Serve with crisp green salad and bread to sop up delicious liquid. 

Veggie Loaf


1 cup brown rice, cooked
1/2 cup artichoke hearts, minced
1/4 cup button mushrooms, sliced
1/4 cup cauliflower, minced
1/4 cup carrot, peeled and minced
1/2 cup white onion, minced
2 garlic cloves, minced finely
4 tsp. sun dried tomatoes, minced
1 cup firm tofu, crumbled
1/3 cup egg whites
2 tsp. onion powder
2 tsp. soy sauce (light)
Tabasco, to taste
dash of Worcestershire sauce
3 Tbl. ketchup
3 tsp. Mrs. Dash (or a low sodium seasoning you like)


Preheat oven to 400 degrees.  In a large bowl, add cooked rice, and all other ingredients, mixing together.  Place mixture into a 9-inch loaf pan which has been sprayed with cooking spray.  Bake for about 1 hour.  Remove from oven and let cool slightly, slice into pieces. 


Salmon Salad


1 salmon fillet
1 small package grape tomatoes, halved
4 cups micro greens, washed and dried
1 large carrot, shredded
1 red pepper, sliced thinly
1/2 red onion, sliced thinly
1 cup blackberries
1/2 cup pine nuts
1/2 cup goat cheese, crumbled

Brush salmon with a little olive oil, season with salt and pepper.  You can either place in oven and bake until cooked through about 10 minutes or place on grill and cook.  Next, remove salmon and flake into large pieces.  On a platter, add greens and other ingredients.  Pour over blackberry dressing and place salmon pieces on top.

Dressing
2 cups fresh blackberries
3 Tbl. honey
2 Tbl. balsamic vinegar
1/4 cup vegetable oil
salt and freshly  round black pepper

Place berries into blender and pulse to puree.  Place berries into a sieve and press through to bowl.  Add other ingredients and whisk in oil.  Taste and adjust seasonings.

Pasta - Greek Style


1/2 lb. whole wheat penne pasta
3 garlic cloves, minced
1/2 cup olive oil
1 cup pear tomatoes, halved
1 cup feta cheese, crumbled
1 red bell pepper, chopped rough
1 green bell pepper, chopped rough
1 small red onion, sliced
salt and freshly ground black pepper
1/2 lemon juiced
1 English cucumber, cut in half and sliced (wash and leave peel on)
2 tsp. oregano


In a pot of boiling salted water, add pasta and cook al dente.  Drain well.  In a large saute pan, add olive oil and garlic, cooking until garlic is softened.  Pour drain pasta into a large bowl, pour on olive oil, lemon juice season with salt and pepper.  Let cool for about 15 minutes, then mix in all vegetables and oregano. Taste, adjust seasonings.  Pour onto a serving platter and sprinkle with feta cheese.


Healthy Quesadilla


2 cups zucchini, chopped
1 cup black beans, rinsed and drained
2 tsp. cumin
4 whole wheat tortillas
1 cup low fat sharp cheddar cheese, shredded
1 cup fresh salsa
1/4 cup fresh cilantro, chopped
4 scallions, thinly sliced
low fat sour cream (optional)


In a saute pan, add a little olive oil, toss in zucchini, black beans, and cumin.  Saute until zucchini is lightly browned.  Remove vegetables from pan, divide up mixture onto the tortillas, sprinkle with cheese, add some salsa, fold over place back into pan to lightly brown on each side and melt cheese.  Remove to cutting board, slice and add extra salsa on top with a sprinkling of cilantro, scallions and sour cream.


Asian Pork Salad


1 pork tenderloin, trimmed
4 Tbl. fresh orange juice
2 Tbl. soy sauce
2 Tbl. honey
1 Tbl. fresh ginger, grated
2 cloves garlic, minced
freshly ground black pepper
6 cups mixed greens
1 red bell pepper, sliced
1/2 red onion, sliced
1/2 Daikon radish, sliced (or red radishes)


Dressing
4 tsp.orange zest
1/2 cup fresh orange juice
2 Tbl. orange marmalade
4 Tbl. fresh lemon juice
2 tsp. Dijon
salt and freshly ground black pepper
1/4 cup olive oil


In a zip lock bag add pork.  In a bowl whisk orange juice, soy, honey, ginger, garlic and black pepper.  Pour over pork and turn to coat.  Place zip lock on a plate and place in frig for 1 hour, turning occasionally.  Remove from pork and place on baking sheet.  Bake at 400 degrees for 30 minutes or until thermometer reads 160 degrees.  Remove from oven, place on cutting board and set stand 10 minutes.  Note:  At this point you can also use the pork, sliced and served with cooked brown rice.  Next step for salad is to cut pork into thin slices.


In a bowl, whisk dressing ingredients together. Slice red pepper, onion and radish.  Place salad green on platter, add red pepper, onion, radish and pork slices, drizzle with salad dressing and serve.


Ratatouille - this can be eaten warm, cold, mixed with pasta, used on a toasted baguette


1 eggplant (1 lb) peeled and cut into 1-inch cubes
2 zucchini, sliced
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
1 large onion, julienned
3 garlic cloves, minced
3 ruby red tomatoes, chopped
2 cups Kalamata olives, pitted
1/2 lemon, juiced
1 Tbl. fresh oregano, chopped
2 Tbl. fresh basil, rolled and thinly sliced
2 Tbl. olive oil
salt and freshly ground black pepper


Place eggplant and zucchini in a colander and sprinkle with salt.  Let drain for 1/2 hour.  Rinse and dry the vegetables, pour lemon juice over and set aside.  In a large saute pan, heat olive oil, add onion, pepper and garlic and stir until tender, stirring often.  Add the eggplant and zucchini, cook for about 10 minutes.  Add tomatoes and cook about 6 minutes, add salt, pepper, stir in olives and cook 1 minute.  Taste and adjust seasonings.  Place on a platter and sprinkle with fresh basil.  I love it served cold on a piece of crusty bread. 

Grilled Chicken or Fish with Papaya Mango Salsa

4 (6 oz) chicken breasts OR 4 (6 oz) portions of tuna, halibut, swordfish or salmon
olive oil
salt and freshly ground black pepper

Papaya Mango Salsa
1 mango, peeled and diced 1/2-inch
1 medium papaya, peeled, seeded and diced 1/2-inch
1 cup pineapple, peeled, diced 1/2-inch
1/2 red onion, finely chopped
1 red bell pepper, seeded and diced
1 serrano chili, seeded and minced
1/4 to 1/2 cup fresh cilantro, chopped (depending on your taste)
salt and freshly ground black pepper
juice of 1 lime

Rub chicken breasts or fish with olive oil and season with salt and pepper.  Grill until cooked through.  For salsa; in a bowl, add ingredients and mix gently.  Place chicken or fish on platter and serve salsa on the side. 

Desserts - Angel food cake is a good choice for low cal, it's best to make your own too.  You can serve angel food cake with fresh berries and yogurt for a wonderful light dessert.  As with anything watch your portion control.

Grilled Peaches or Nectarines

4 Peaches or nectarines, pitted and sliced in half
1/2 cup plain Greek yogurt
1/4 cup honey
1/2 tsp. cinnamon (optional)

Place peaches or nectarines on a hot grill (indirect heat) and grill for about 4 minutes.  Mix yogurt, honey and cinnamon together.  Remove fruit from grill, place on platter and add dollop of yogurt mixture in center of each peach.  You can also grill fresh pineapple which is also delicious.

Watermelon Granita - from my friend Lynda in WA.

4 cups summer watermelon, seeds removed and cubed
1/2 cup water
6 limes, juiced
1/4 cup sugar
1/4 tsp. pure vanilla extract

Juice the limes and place into a bowl.  Combine water and sugar into a small saucepan and bring to a boil to make a simple syrup.  Set aside and cool.  Puree the watermelon in a blender, stain through fine mesh strainer into a bowl with fresh lime juice.  Stir in vanilla and simple syrup.  Pour into ice cube trays and freeze.  When  ready to serve, place frozen place cubes into food processor and pulse until texture is of crushed ice.

Fruit Smoothie - you can use any combination of fruit that you enjoy

1/2 cup low fat milk
1 cup fresh strawberries
1 banana
1 cup non fat yogurt
2 Tbl. honey
ice

Place all into a blender and puree, pour into glasses.

Pear Sorbet

6 pears
2 tsp. fresh lemon juice
1/2 cup sugar
1/2 cup water

Peel and quarter the pears, sprinkling with lemon juice.  Place on baking sheet and freeze in freezer for 20 minutes.  Make a simple syrup by combining water and sugar bringing to a boil, remove and let cool.  Place pears in a blender with the simple syrup, puree and strain through a fine mesh strainer being sure to press spatula on mixture to release the juices.  Freeze the strained mixture in an ice cream machine per instructions.  Store in freezer until ready to serve.

Fresh Strawberries with Balsamic

1 lb. fresh strawberries, sliced
1 Tbl. honey
1 Tbl. balsamic vinegar

Add berries to a beautiful crystal bowl.  In another small bowl, whisk honey and balsamic together.  Pour over berries and let macerate.  These need to be eaten right away, as they do not hold.


Bon Appetit

"May God's Love Be With You Always"

Happy Easter to You - Brunch

Wishing you a very blessed and happy Easter. Easter is celebrating Jesus' victory over death and mankind's hope for eternal life.  "Praise be to the God and Father of our Lord Jesus Christ!  In His great mercy He has given new birth into a living hope through the resurrection of Jesus Christ from the dead..."  1 Peter 1:3


Decorating for Easter doesn't have to be hard or the same old thing you might normally do.  Here are a few springtime suggestions for a lovely Easter table.  Try going; elegant, natural (a la outdoors), whimsical or vintage.  Bring out the "good dishes" crystal and silver. If you are serving outdoors try filling clay pots with vases full of water them place inside the clay pots and add big bouquets of fresh cut flowers, or bunches of herbs and lavender.   Use a colorful quilt or gingham fabric (I love gingham) as a tablecloth.  Place handfuls of colorful jelly beans strewn on the table.  When Jerry and I lived on the farm I purchased a rather large weathered picnic table with benches, sanded it then added a heavy coating of white wash.  For Easter one year, I had Jerry move it to the grass under the mulberry tree.  I added vintage lace tablecloths,  an antique silver candelabra, white cushions on the benches and white plates with mismatched vintage silver flatware. Crystal stemware and big vases of flowers completed the table and it was simply beautiful.  Try adding an array of lovely crosses to your decor for a beautiful effect.  Serving indoors; use gorgeous pastel tablecloths with enchanting colored Easter eggs in attractive baskets with wheat grass.  Place blown out colored Easter eggs in pretty egg cups and fill with colorful jelly beans.  Add a bounty of chocolate bunnies and chocolate eggs in vintage silver vessels.  Be creative with place cards, such as using cupcakes or decorated sugar cookies with the guests name decorated on them.  Don't forget the kids table, making it special by purchasing cute gingham fabric for a table cloth and adding soft stuffed Easter bunnies or little yellow chicks.  Fill clear glass containers with pastel candy Easter eggs and place inside some gorgeous silk flowers.   Remember, don't leave out those colored hard boiled eggs too long for the health reasons.

He Lives

Happy Easter!  Allelujah!

Jesus Christ, He lives!

Serve Him to receive salvation;

Eternal life he gives!

by Joanna Fuchs

Our Easter menu will be; Salmon, Asparagus, Artichoke and Goat Cheese Quiche, Apple Chicken Sausage, Fruit Salad, Fluffy Buttermilk Biscuits, Rosemary Lemon Red Potatoes, Lemony Lemon Bread with Fresh Strawberries and Freshly Whipped Cream.  Champagne, Sparkling Punch, and Coffee

Pink Punch

2 cans (12 oz each) frozen pink lemonade concentrate, thawed
8 cups white cranberry juice cocktail
2 qts. club soda, chilled
Lemon slices (garnish)
ice cubes

Stir together concentrate and cranberry juice.  Cover and chill for up to 24 hours. Stir in club soda just before serving.  To serve; add ice to glasses pour in punch and garnish with lemon slice.  Note:  you can also replace the club soda with bottle(s) of Champagne.  Maybe make one for adults with Champagne and one for kids with club soda.

Beautiful Fruit Salad with Honey Dressing

3 Starfruit, sliced
5 Kiwi, peeled and sliced
1 container fresh blueberries
1 container fresh blackberries
1/2 cantaloupe, peeled and sliced into bite sized pieces
1/2 honeydew, peeled and sliced into bite sized pieces
2 mango's, sliced and diced into bite sized pieces
1/2 fresh pineapple, peeled and diced into bite sized pieces
Dressing
1/2 cup plain yogurt
1/4 cup fresh lime juice
1/4 cup honey
2 tsp. fresh lime zest

In a bowl whisk yogurt, fresh lime juice, honey and lime zest, place into beautiful serving bowl. Cut fruit and tumble into a crystal serving bowl. Serve with dressing on the side if desired.

Salmon, Asparagus, Artichoke and Goat Cheese Quiche (a friend of mine, Mandy in CA gave me this recipe and it's so good.  Mandy said it was from a Williams Sonoma cookbook and she tweaked it some.


Crust
2 cups all purpose flour
1 tsp. salt
1 cup cold butter cut into cubes
4 -6 Tbl. ice water
Filling
2 Tbl. butter
1 small sweet onion, thinly sliced
2 cans quartered hearts, or use frozen
1 bunch asparagus, cut into 1-in pieces
4 eggs
1 cup heavy whipping cream
1/2 cup whole milk
1 Tbl. fresh dill, chopped
salt and freshly ground black pepper
Tabasco, to taste
8 oz. smoked salmon
1  cup goat cheese, crumbled

Crust; In a electric mixer with paddle attachment mix flour, sugar and salt on low.  Add butter and mix until pieces are size of peas.  With mixer on low, add ice water 1 Tbl. at a time until dough just begins to come together.  Transfer dough to plastic wrap and shape into a disk.  Wrap in plastic and refrigerate for 1/2 hour.

Roll dough on lightly floured work surface into 15-inch circle about 1/4-inch thick.  Transfer to a 9-inch springform pan and press dough into bottom and up sides.  If any dough overhangs the rim snip it off.  Prick the bottom of crust with a fork and freeze 20 minutes.

Preheat oven to 350 degrees.  Line the frozen crust with parchment paper and fill partially with dried beans.  Bake for about 20 minutes.  Remove beans and parchment and bake crust another 8 minutes.  Remove from oven and cool on rack.  Raise the oven temperature to 400 degrees.

Filling - In a saute pan melt butter and add onion cooking until softened.  Add the asparagus and artichokes and cook for about 5 minutes.  Remove from heat.  Beat the eggs in a bowl with cream, milk, 1 tsp. of dill, salt and pepper.  Place the springform pan on baking sheet.  Pour about half of the egg mixture into the crust and bake in oven until the filling is partially set about 20 minutes.  Scatter half of the onion mixture over the partially set egg mixture.  Sprinkle in half of the salmon and goat cheese.  Pour remaining egg mixture and add remaining onion mixture, salmon and goat cheese.  Sprinkle remaining dill on top. Bake for about 40 to 50 minutes.  If crust if browning too fast, cover with strips of foil.  Remove from oven when done and place on cooling rack to cool. To unmold, remove springform ring.  Cut into wedges to serve.

Apple Chicken Sausage - this one's easy; go to specialty store or grocer, purchase your favorite apple chicken sausage and when you are ready to prepare, place on outdoor grill or pan fry.  How easy was that? Of course, if you really want to you can make your own, but give yourself a break, after all you're already the hostess with the mostest!

Flaky Buttermilk Biscuits - my mom got this recipe from a friend when they lived in Baton Rouge, LA.  People down there sure know how to make biscuits and there isn't a cook in the south who doesn't have the "perfect" biscuit recipe.


2  cups all purpose flour
1 Tbl. baking powder
1 Tbl. sugar
1 tsp. salt
4 Tbl. cold butter, cut into pieces
2 Tbl. shortening (Crisco)
3/4 cup cold buttermilk, maybe a little more (no low fat for these please)
2 Tbl. butter, melted for brushing


Preheat oven to 400 degrees.  In a bowl of food processor combine flour, baking powder, salt and sugar.  Pulse several times to combine. (mom's recipe required using your hands not a food processor). Add the butter and Crisco and pulse until mixture resembles pea sized crumbs.  Place this mixture into a bowl and pour in buttermilk.  Mix with fork until dough comes together.


Turn dough out onto floured surface and knead.  Pat dough out into a rectangle about 1-inch thick, fold dough over itself a few times so you get a flakier biscuit.  Using a 2-inch cutter cut the biscuits and place on an ungreased baking sheet.  If you are doubling recipe or making a entire sheet pan full you can place them snugly together.  Brush the tops with melted butter and bake 15 to 20 minutes or until tops are nicely golden brown.  Brush top again with butter and serve these delicious delights. You really might consider making a couple of batches as they go fast.  Remember, add some jam, butter, and honey to pretty bowls to serve with these delicious biscuits.

Baby Red Potatoes with Rosemary and Lemon

3 lbs. small red potatoes, scrubbed and dried
1/4 cup olive oil
6 garlic cloves, sliced
3 Tbl. fresh rosemary
salt and freshly ground black pepper
Italian parsley, chopped
1 lemon juiced and zested (juice half of the lemon)

I like to first take a paring knife and remove a small portion of the potato skin in the middle of the potato going all the way around.  This of course is optional, but I like the look of it.  Preheat oven to 400 degrees.  Place potatoes on baking sheet and mix with olive oil, lemon juice,  and season with salt and pepper.  Bake in 400 degree preheated oven for about 1 hour or until golden brown and tender.  About the last 20 minutes of baking sprinkle with garlic, rosemary and a little more lemon juice.  Remove from oven, taste for seasonings and place on serving platter sprinkled with fresh lemon zest and parsley.

Lemony Lemon Bread with Strawberries (makes 2 loaves)

3 cups all purpose flour
1/2 tsp. salt
2 cups sugar
1/2 cup fresh lemon juice
2 Tbl. fresh lemon zest
2 tsp. baking powder
4 eggs
1 cup butter, melted
1 cup whole milk
1 tsp. pure vanilla extract
Glaze
1/2 cup powdered sugar
2 to 3 Tbl. fresh lemon juice
Garnish
Strawberries sliced (if they are sweet don't add any sugar, if they need some sugar just mix in a small amount)
Heavy Whipping Cream - whip with a little powdered sugar

Preheat oven to 350 degrees.  In a bowl, mix flour, salt, baking powder and lemon zest.  In large bowl of electric mixer beat sugar, vanilla and butter together.  Add the lemon juice and beat.  Mix in the eggs until mixture is smooth.  Add the dry ingredients and stir mixed, then add milk and beat.  Spread the batter equally into two loaf pans and bake for about 30-40 minutes. Remove from oven and cool on wire racks.  Next, whisk together the glaze; set aside.  Remove the loaves from oven and using a skewer poke holes all over the top.  Spoon over the glaze and and continue applying.  Let the loaves sit for 15 minutes before removing from pans.  To serve; slice pieces of lemon bread and slice in half, place on serving plates, add spoonfuls of strawberries and top with dollop of whipped cream.

Bon Appetit

"Praise the Lord! Praise the Lord, O my soul!  While I live I will praise the Lord;

I will sing praises to my God while I have my being"

Psalm 146:1-2

Easy Breezy Dinner

Even I have those days when I say to Jerry "what are we going to have for dinner, I don't feel like cooking."  Then we go back and forth, with I don't know should we just go out or order take out.  I open the frig and stare, (it's packed) then I open the pantry and stare, (it's packed) then the freezer (it's packed.)  After standing and staring for a few minutes I've decided this reminds me of when I go into my closet and announce very loudly "I don't have anything to wear!"  Finally, after hemming and hawing I decide to cook something easy.  My daughter keeps telling me to post more beef dishes instead of all the chicken I post, so this one's for you Britt. When we did eat beef this flank steak recipe was simple, delicious and makes great sandwiches the next day. 

Refreshing Strawberry Spritzer

3 cups strawberries, cut in halves
1/4 cup orange flavored liqueur
1 bottle dry white wine, chilled
1 (32 oz.) bottle sparkling water, chilled

Place berries and liqueur in blender, cover and blend on high until smooth.  Pour about 3 Tbl. mixture over ice in 8 glasses and stir in about 1/3 cup wine and 1/2 cup sparkling water.  Garnish glass with whole berry. 

Delicious Chilled Avocado Soup

3 large Haas avocados, peeled and seeded
2 1/2  - 3 cups chicken stock (good quality) you can also use vegetable stock
1 Tbl. fresh lime juice
salt and freshly ground black pepper
Tabasco, I like lots
1/3 cup sour cream
1 cup whipping cream
1/4 cup fresh cilantro, chopped
1 ruby red tomato, peeled and seeded
Fresh chives, snipped

In a blender, add 2 1/2 avocados, chicken stock, lime juice, sour cream and blend until smooth.  Add tomato and cilantro and pulse until tomato is coarsely chopped, do not puree.  Pour into a bowl, stir in whipping cream, taste and season with salt, pepper and Tabasco.  Chop the extra 1/2 of avocado and stir into soup.  Refrigerate soup for an hour or two and then serve with a sprinkling of chives.

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."  Luciano Pavarotti

Flank Steak, Asian Style - doubles easily

1 (2 lb.) flank steak
2 Tbl. fresh lemon juice
2 Tbl hoisin sauce
3 Tbl. soy sauce
1/4 cup Worcestershire sauce
freshly ground black pepper
1 Tbl. fresh ginger, minced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped

In a large glass casserole dish, combine the lemon juice, hoisin, soy, Worcestershire, black pepper, ginger, garlic and cilantro. Add steak, cover and marinate in frig for a couple of hours, turning a couple of times.  Preheat your grill and remove steak from marinade.  Grill to desired doneness.  When grilled place on carving board and loosely cover with foil and let rest for 10 minutes.  Slice the meat on diagonal and serve with lime cilantro rice.

Lime Cilantro Rice

3 cups water - you can also use chicken stock
1 Tbl. butter
salt to taste
1 1/2 cups long grain white rice
2 tsp. fresh lime zest
3 Tbl. fresh lime juice
3/4 cup fresh cilantro, chopped
freshly ground black pepper (to taste)
2 scallions, sliced on diagonal

Bring salted water to a boil, stir in butter and rice.  Cover and reduce heat to low and simmer about 20 minutes or until rice is tender.  Stir in zest, juice and cilantro, taste and adjust seasonings.  Place on serving platter and sprinkle on scallions.

Snappy Snow Peas

1 lb. snow peas
2 Tbl. sesame seeds, lightly toasted
2 scallions, sliced thinly on diagonal
freshly ground black pepper
salt to taste
2 Tbl.  sesame oil
2 Tbl. soy sauce
1/4 to 1/2 tsp. red pepper flakes

Fill large pot with salted water and bring to a boil.  Add snow peas and cook for about 1 minute and drain well, pat dry with paper towels.  Heat a saute pan, lightly toast sesame seeds, remove and set aside.  Add sesame oil, snow peas, red pepper flakes, scallions and saute for a minute, add soy sauce. Taste and season with black pepper and salt if needed.  Place in serving bowl and sprinkle on sesame seeds.

Little Warm Chocolate Delights (they make me melt with happiness!)

1 1/2 sticks butter
6  oz. bittersweet chocolate, chopped
3 eggs, room temp.
3 egg yolks room temp.
6 Tbl. sugar
1 Tbl. pure vanilla extract
pinch of salt
5 Tbl. all purpose flour
Fresh blackberries or raspberries (garnish)
Freshly whipped heavy cream (whipped with a little powdered sugar (2 Tbl.) and  splash of vanilla)
extra butter and flour for greasing and dusting ramekins

Preheat oven to 375 degrees. Butter and flour six (6 oz) ramekins.  In a saucepan, melt chocolate with the butter over low, let cool a little.  In a bowl of electric mixer, combine eggs, yolks and sugar and beat until pale about 10 minutes.  Mix in the vanilla and salt.  Beat in the flour.  Add the chocolate mixture and beat until thick and glossy about 5 minutes.  Pour batter equally into the ramekins.  Place ramekins on baking sheet in oven and bake about 10 minutes, do not over bake.  Remove to cooling rack and run knife around edges and invert onto dessert plates.  Garnish with freshly whipped cream and berries. 

Bon Appetit

"The Lord will guide you continually, and satisfy your soul in drought,

and strengthen your bones; You shall be like a watered garden,

and like a spring of water, whose waters do not fail." 

Isaiah 58:11

Cheese, Please "Life is great. Cheese makes it better" - Avery Aames

Colette once said "If I had a son that was about to marry, I would say to him "beware of a young woman that does not like wine, truffles, music and cheese."


Welsh Rarebit - Savory sauce of melted cheese and other yummy ingredients served over toast.  This dish originates from Great Britain in the 18th century.  Eighteenth-century English cookbooks reveal that this dish was considered to be a delicious supper or tavern dish.


1 cup Stilton cheese
1 cup blue cheese (or any crumbly cheese you enjoy)
2 Tbl. butter
3 Tbl. all purpose flour
2 egg yolks, whisked
1 tsp. dry yellow mustard (or English mustard)
1 1/2 tsp. Worcestershire sauce
1 tsp. paprika
pinch of cayenne
5 oz. Guinness (strong dark beer)
12 sliced good quality rustic bread, sliced about 1-inch thick
Ruby red tomatoes, sliced
Italian parsley, chopped (garnish)


In a saucepan melt butter over medium and whisk in the flour cooking for about 1 minute, add egg yolks and stir for 30 seconds.  Slowly whisk in the Guinness, but do not boil.  Add half of the cheese and stir until creamy, continue adding cheese until you've stirred it all in.  Stir in Worcestershire sauce, mustard, paprika, and cayenne.  Add a little salt and freshly ground black pepper to taste, mixing well.


Toast the bread lightly, place on baking sheet and pour sauce over each slice of bread, turn on broiler and let the top get bubbly and golden.  Add slice of tomato and parsley and enjoy. If you like you can also add a slice of ham on the bread before you add the cheese sauce.


Ricotta Buttermilk Pancakes with Fresh Berries - this makes a lot of pancakes so you can cut the recipe in half if desired.  These are good when serving a crowd.


Berries
Raspberries
Strawberries, sliced
Blueberries
Powdered sugar
Fresh lemon or orange zest
Fresh lemon or orange juice
Pancakes
2 3/4 cups Ricotta cheese
4 cups buttermilk
4 oz. butter, melted
1 Tbl. pure vanilla extract
6 cups all purpose flour
3 Tbl. sugar
2 Tbl. baking powder
1 Tbl. baking soda
6 eggs, lightly beaten
1 tsp. salt
2 tsp. fresh lemon or orange zest


Preheat oven to 200 degrees.  In a crystal serving bowl add berries, mix with powdered sugar and zest; set aside  In a bowl of electric mixer beat ricotta, buttermilk, butter and vanilla.  In another bowl, mix dry ingredients.  Whisk dry ingredients into wet ingredients, but do not overmix or they will turn out tough.  Heat your griddle and pour some batter to make cakes.  Place cakes on serving platter and place in oven to keep warmed until you are ready to serve the family or crowd.  To serve, place cakes on serving plates, add some berries and pure maple syrup or what I love is to take sugar free jam, melt down in a saucepan until thinned out and pour over pancakes.  You can also sprinkle with powdered sugar too.  Serve with some crisp cooked bacon or sausage, scrambled eggs can be added too.  I'm getting hungry for breakfast!

Easy Delicious Red Pepper Dip

6 roasted bell peppers in a jar with 1 Tbl. juice
5 oz. cream cheese, soft
1 tsp. fresh lemon juice
1 tsp. fresh lemon zest
salt and freshly ground black pepper
warm grilled pita bread
Italian parsley, chopped


Chop the peppers finely and put in a bowl, add the cream cheese, lemon juice, pepper juice, salt, pepper, parsley and zest and stir together until blended.  Chill in frig for about 1 hour.  Serve with warm pita bread.


Marinated Vegetable Sandwich with Maytag Blue Cheese


2 French baguettes, sliced in half lengthwise
4 portabella mushrooms, stems removed
4 red peppers, grilled and sliced
1 sweet onion, sliced
1 cup canned artichokes, quartered
2 cups arugula
1 cup Maytag Blue cheese (or your favorite)  I also like using Provolone cheese on these
2 garlic cloves, minced
salt and freshly ground black pepper
1 Tbl. Worcestershire sauce
4 Tbl. sherry vinegar
2 Tbl. Dijon
1/4 cup olive oil


Preheat grill.  In a bowl combine vinegar, Worcestershire, Dijon, garlic and whisk in olive oil.  Season with salt and pepper.  Brush the portabella mushroom with vinaigrette and place on grill.  Grill on both sides until tender.  Grill the onions and peppers too.  Slice the mushrooms into pieces and place all of the vegetables into vinaigrette and stir well.  Brush bread with a little olive oil and grill lightly.  Pile the vegetables and arugula on bread, add cheese and top with top layer of bread, cut into sections to serve and you might want to add a toothpick to hold them together.


Greek Burgers with Feta Tzatziki


1 1/2 lbs. ground beef, ground lamb or ground turkey (or a mixture of either)
salt and freshly ground black pepper
1 tsp. oregano
3 garlic cloves, minced
1 Tbl. Worcestershire sauce
1 tsp. mint, chopped
1 Tbl. fresh lemon juice
1 tsp. fresh rosemary, chopped
1/4 cup roasted red bell peppers, drained and chopped
1/4 cup Italian parsley, chopped
Lettuce
Ruby red tomatoes, sliced thinly
Red onion, thinly sliced
6 Kaiser rolls, lightly toasted
Tzatziki Sauce
1/2 cup Feta cheese
1/2 English cucumber, grated on paper towels to absorb moisture
1 1/2 cups Greek yogurt
2 garlic cloves, minced
3 Tbl. fresh dill, chopped
salt and freshly ground black pepper
1 tsp. fresh lemon juice


Make tzatziki sauce by combining all sauce ingredients into a small bowl and stirring well. Taste and adjust seasonings adding salt and pepper.  Cover and refrigerate until ready to use.  For burgers; In a large bowl, add all ingredients (except lettuce, tomatoes, onion and rolls) and mix gently.  Form into 6 patties.  Heat grill and brush burgers with olive oil on both sides.  Grill to desired doneness.  Butter rolls and lightly grill.  To assemble; add tomato, lettuce, onion and burger to bottom bun and top burger with feta tzatziki sauce add top bun.

Corn Cheese Pie

Pastry
1 cup all purpose flour
1/2 tsp. salt
6 Tbl. shortening, chilled
2 Tbl. ice water
Filling
3 eggs
1/3 cup whipping cream
1 tsp. salt
freshly ground black pepper
Tabasco
1 small can chopped green chilies, drained
1/2 onion, finely chopped
2 cups whole kernel corn (best right off cob, but you can use frozen)
1 cup Sharp Cheddar cheese, shredded
8 strips bacon, cooked crisp

Preheat oven to 400 degrees.  In a bowl, sift flour and salt together.  Cut in half of the shortening until mixture resembles meal, then cut in remaining shortening until it resembles the size of peas.  Add water mixing with a fork until just moistened.  Shape into a ball and roll out on lightly floured work surface. Place in a 9-inch pie plate and flute edges.  To prepare filling; in a bowl, combine eggs, cream, salt and pepper, beating until smooth.  Add onion, green chilies, corn, cheese, bacon and Tabasco and pour into pastry.  Bake for 25 to 30 minutes.

Grilled Tuna and Cheese Sandwich - I love a good tuna sandwich

1 (12 oz) can albacore tuna, drained
1/2 red onion, minced or 4 scallions, sliced thinly including green part
salt and freshly ground black pepper
4 ciabatta rolls, split (or bread of your choice, but make sure it's a good artisan bread, that has a good bite to it)
8 slices Sharp cheddar cheese or Havarti cheese
1 tsp. lemon zest
juice of 1/2 lemon
2 tsp. fresh dill, chopped
mayonnaise (to your liking)
dill pickle slices (optional)
1/4 cup Italian parsley, chopped

In a bowl, mix all ingredients except pickles and of course bread.  Spread butter lightly on the outside of the rolls.  Place one piece of cheese on both top and bottom pieces of bread, add pickle slices then pile on the tuna.  Press rolls together and place sandwiches on griddle or panini press and cook until cheese melts and bread is nicely browned.
 
Buffalo Chicken Chopped Salad


4 chicken breasts
all purpose flour
salt and freshly ground black pepper
dash of cayenne
vegetable oil for sauteing
Marinade
1 cup buttermilk
2 Tbl. Tabasco
salt and freshly ground black pepper
1 head romaine lettuce, chopped
3 stalks celery, sliced
1 pint of grape tomatoes, sliced in half
1 small red onion, thinly sliced
2 bunches radishes, sliced
1 Englilsh cucumber, thinly sliced
Croutons
Extra blue cheese (for sprinkling)
Dressing
1/2 cup Maytag blue cheese (or your favorite)
1/2 cup mayo
6 Tbl. buttermilk
2 Tbl. Tabasco


In a bowl mix marinade and add chicken breasts, refrigerate for at least 1 hour.  Place all dressing ingredients into a bowl and whisk together, adding more buttermilk if too thick.  Refrigerate dressing.  Remove chicken from marinade and drain off excess marinade.  On a plate mix some flour, cayenne, salt and pepper lightly dredge chicken in flour mixture.  In a large saute pan, add oil and heat up over medium high. Add chicken and fry until nicely browned and cooked through.  Remove chicken to cutting board and cool slightly then sliced into pieces.  Place salad ingredients (except extra blue cheese) into a large bowl and toss with dressing.  Place on attractive platter and add cooled chicken pieces and sprinkle with extra blue cheese pieces.

"Age is something that doesn't matter, unless you are a cheese" - Billie Burke

Filet Mignon with Mushroom and Blue Cheese Sauce - dedicated to my daughter who loves this.  Since we don't eat beef when I make it Jerry and I will have a pork chop or chicken with the sauce. 


4 (8 oz) filet mignons
salt and freshly ground black pepper
4 slices bacon (good quality) diced
1 small onion, diced
1 tsp. fresh thyme, chopped finely
1 tsp. fresh rosemary, chopped finely
8 oz. button mushrooms, cleaned and sliced
3 garlic cloves, minced
2 cups heavy whipping cream
1 cup blue cheese (we like Maytag)
pinch of nutmeg
3 Tbl. Italian parsley, chopped
3 Tbl. freshly grated Parmesan cheese


Heat a large saute pan and add 1 Tbl. olive oil and 1 Tbl. butter.  Season filets with salt and pepper and sear for about 3 to 4 minutes on each side or longer if depending on your desired doneness.  Transfer filets to a warm platter and cover loosely with foil.  Note:  if you are using chicken or pork chops cook longer. In the same pan you seared filets, add bacon and saute until crispy. Remove to paper towels to drain, leave most of bacon fat in pan. Add onions, garlic and mushrooms cooking for about 3 minutes until tender. Remove most all of fat from pan and whisk in cream, herbs, nutmeg and bacon. simmer for 3 minutes stirring often.  If there is any juices which have accumulated on platter with meat add those to pan and stir in blue cheese and Parmesan and simmer for about 1 minute, add back in bacon.  Taste and adjust seasonings.  Remove foil from platter, pour sauce over the fillets and sprinkle with parsley.


Cheesy Potatoes


4 lbs. russet potatoes cut into 1/4-inch cubes
3 tsp. chili powder
salt and freshly ground black pepper
6 Tbl. butter, cubed
1 package bacon, sliced and cooked crispy, drained on paper towels
8 oz. sharp cheddar cheese
8 oz. Ranch dressing
5 scallions, sliced including green part


Preheat oven to 400 degrees.  Lightly grease a 9x13 baking pan.  Place the potatoes in dish and season with chili powder, salt and pepper.  Evenly distribute the butter over the potatoes.  Cover dish with foil and bake 1 hour until potatoes are tender.  Remove from oven.  In a bowl, mix cheese, scallions, bacon and ranch dressing.  Pour this mixture over potatoes and mix gently.  Place back in oven and cook for another 15 minutes.  If desired, place under broiler to get bubbly and browned.

Cheese Enchiladas with Red Sauce - A little history into the enchilada which first originated in Mexico and means to add chile pepper to literally season.  The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish (I wonder if this is where fish tacos first originated?)  The Spanish gave it the name tortilla.  In the nineteenth century, enchiladas were mentioned in the first Mexican cookbook "El cocinero mexicano" which was published in 1831 and in another cookbook in 1945.

As a Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without any fillings.  They now have many versions which are distinguished by their sauces and fillings.  All I know is I love, love, love them!!

1 cup Crema or sour cream
1/3 cup vegetable oil
12 corn tortillas
4 cups Monterey Jack (or pepper jack cheese) shredded
1 white onion, finely chopped
shredded chicken (optional)
5 scallions, sliced thinly including green part (for garnish)
1/2 cup fresh cilantro, chopped (for garnish)
iceburg lettuce, shredded (for garnish)
ruby red tomatoes, diced (for garnish)
1/2 cup Cotija cheese (for garnish)
Sauce - I learned to make this sauce when I lived in San Diego and took a Mexican cooking class
8 ancho chilies
12 guajillo chilies
4 tsp. vegetable oil
1 medium white onion, chopped
4 garlic cloves, chopped
2 tsp. Mexican dried oregano
1 tsp. ground cumin
4 medium ruby red tomatoes, seeded and chopped
salt and freshly ground black pepper

Wipe the chiles with damp paper towels.  With scissors, cut off tops and cut each chile lengthwise and remove seeds and veins.  In a dry skillet toast the chiles about 3 seconds on each side, holding them down with spatula until barely blistered and aromatic.  Do not burn because if you do, start over.  Submerge the chiles in a bowl of hot water and soak about 20 minutes.  Next step, heat the oil in skillet over medium low and cook the onion and garlic until they start to brown about 6 minutes.  Stir in the oregano and cumin and immediately transfer to a blender.  Taste the chile water.  If it has a pleasant taste and is not bitter, add 1/2 cup chile water to blender, along with 1/4 cup water.  (if it's bitter, discard the chile water and add 3/4 cup water).  Blend the mixture for 1 minute or until sauce is smooth, scraping down sides.  Pour sauce through a fine mesh strainer into a bowl.  Discard remaining pieces left in strainer.  Transfer sauce to a saucepan and simmer for 15 minutes on low heat, stirring occasionally.  It is now ready to use or cover and refrigerate for 5 days.

Enchiladas - Keep sauce warm for the next step.  Preheat oven to 350 degrees.  In saute pan, heat oil and with tongs dip the tortillas one at a time in the hot oil until limp about 3 seconds.  Drain on paper towels.  Stack tortillas and keep warm.  Spoon about 1/4 cup of sauce on dinner plate and lay 1 tortilla on the plate and turn to cover with sauce.  In a 9x13 baking dish add a little of sauce to bottom of pan (not too much).  Top each tortilla with about 1/4 cup cheese and 2 tsp. chopped onion (note if adding shredded chicken do it at this time).  Roll up and place seam side down in baking pan.  Repeat until all tortillas are filled and rolled.  Pour about 1 cup remaining sauce over enchiladas to cover completely.  Store remaining sauce for another use.  Sprinkle remaining cheese on top and bake about 15 minutes.  Note:  I like to make two pans and freeze one for those days when you don't want to cook.  Garnish with Cotija cheese, crema or sour cream, cilantro, scallions, lettuce and tomatoes. 


Vegetable Bake


10 oz. broccoli, steamed and chopped
10 oz. package frozen lima beans
6 oz. Sharp Cheddar cheese, shredded
1 cup onion, chopped
3 garlic cloves, minced
1/4 cup butter
1 (14.5 oz) can whole tomatoes, drain and reserve liquid
1 tsp. seasoning salt and freshly ground black pepper
1 cup soft bread crumbs
1/4 cup fresh Parmesan cheese, grated
1/4 tsp. dried thyme


Cook broccoli until tender, then add in same pot lima beans for just a couple of minutes. Drain both well.  Place broccoli and beans into a baking dish which you have buttered.  Sprinkle cheddar cheese over broccoli and lima beans.  In a saucepan, add 2 Tbl. of butter and saute onions and garlic until softened.  Stir in flour and cook for 2 minutes.  Gradually whisk in liquid from tomatoes, stirring until smooth and thickened.  Dice the tomatoes and add to the sauce seasoning with seasoning salt, pepper and thyme.  Pour sauce over cheese layer.  Melt remaining 2 Tbl. butter; add bread crumbs and toss.  Stir in Parmesan cheese and sprinkle bread crumb mixture over sauce layer.  Bake for 25 minutes and topping is browned.  Place under broiler for a couple minutes, but watch carefully. 

Greek Tartlets


1 package pie dough or make your own
1 egg
3 egg yolks
1 1/4 cup whipping cream
5 oz. Feta cheese
12 Greek olives, pitted and halved
fresh rosemary


Grease 12-hole small muffin pan.  On a lightly floured work surface, roll out pie dough to 1/8 to 1/4 inch thick.  Cut the dough into rounds and place in pans and prick bottoms with fork.  Place a square of foil onto each dough, add some dried beans and blind bake in 400 degree oven for 10 minutes.  Remove foil/beans and bake for another 2 minutes.  In a bowl, place egg, yolks and cream, season with salt and pepper and whisk.  Crumble the feta into the tartlet shells and spoon over egg mixture.  Place 2 olive halves and sprinkling of rosemary on each tart.  Bake for 15 minutes or until filling is just set.  Remove to cooling rack and serve cold or warm.


White Out Pizza (my favorite)


1 large homemade pizza crust
2 cups fresh mozzarella cheese, shredded
2 cups fresh Monterey Jack cheese, shredded
2 cups fresh ricotta cheese
1 cup fresh Parmesan cheese, grated
fresh basil, rolled and sliced (to your taste)
salt and freshly ground black pepper
3 tsp. oregano
1/4 cup Ranch dressing (optional)
Other options; sauteed white onions, cooked chicken breast, shredded


Preheat oven to 425 degrees.  Place your crust on a pizza stone.  Mix ricotta cheese with oregano (and you can add Ranch dressing if desired).  Spread this over crust, then add mozzarella, Jack and Parmesan.  Season with salt and pepper.  At this time you can add optional ingredients if desired.  Place in oven and bake for about 15 minutes or until cheese is bubbly and melted and nicely browned.  Remove from oven and add fresh basil on top.


Twice Baked Potatoes with Roasted Garlic and Gouda


6 nice size Russet potatoes, cleaned and dried
1 head of garlic, roasted
whipping cream
1/2 stick of unsalted butter, melted
2 cups Gouda, shredded
1/4 cup Parmesan cheese
Fresh chives, snipped
salt and freshly ground black pepper
You can also add horseradish - delicious


Preheat oven to 400 degrees.  Slice just a little off top of garlic and place on heavy duty foil (doubled) drizzle olive oil over garlic and season with salt and pepper.  Roast for about 1 hour or until very tender.  Remove from oven to cool.  At the same time you are roasting garlic, add cleaned potatoes to oven to cook for about 1 hour or until tender when pricked with fork.  Remove potatoes from oven and allow to cool slightly.  Gently remove a top portion of each potato and scoop out pulp.  Place potato mixture into a bowl, add garlic which you have squeezed out of each garlic pod and mash potatoes and garlic. To that, add some butter, heavy cream and season with salt and pepper.  Mix in 1 cup Gouda and all of Parmesan cheese.  Place potato mixture back into potato jackets, sprinkle with more Gouda and chives.  Place on baking sheet and put back into oven for about 20 minutes until heated through and cheese is melted. 


Cheese and Sausage Grits - lots of calories!


1 qt. chicken stock (good quality)
2 qts. heavy whipping cream
1 lb. stone ground grits
1 stick butter
1 pound cheddar cheese (or your favorite cheese)
1 small round package Jimmy Dean spicy sausage
Tabasco, to taste
2 Tbl. fresh chives, snipped
Italian parsley, chopped


In a saute pan, crumble sausage and cook until nicely browned and cooked through.  Drain well and set aside.  In a large saucepan, bring the stock and cream to a boil, add the grits and stir for about 5 minutes, add butter and cook over low for about 30 minutes or until nice and smooth.  Stir in the cheese, cooked sausage, Tabasco (to taste), parsley and chives.  Taste season with salt, pepper.  Note: you can also add sauteed onions, scallions, bell peppers, fresh corn kernels or anything else you might enjoy.  Darlin, I just love grits!


Cheesy Beer Soup


2 cloves garlic, minced
1 cup carrots, diced
1 onion, diced
1 cup celery, diced
1 lb. bacon, diced
Tabasco
Pinch of cayenne
salt and freshly ground black pepper
3 cups chicken stock (good quality)
2 cups beer (not dark) but a good quality beer
1/3 cup butter
1/3 cup all purpose flour
3 cups half and half
1 cup whipping cream
6 cups Sharp Cheddar cheese, shredded
1 Tbl. Dijon
2 tsp. Worcestershire sauce
1 tsp. dry Coleman's mustard


In large Dutch oven, add bacon and cook until crispy, remove to paper towels.  Remove most of the bacon grease and then add carrots, onions, celery and garlic and cook for about 5 minutes.  Pour in chicken stock and beer.  Simmer until vegetables are tender, remove from heat.  Heat the butter in a large saute pan and whisk in flour, cooking about 3 minutes.  Gradually stir in milk and cook until thickened. Remove from heat and stir in cheese.  Whisk cheese mixture into beer mixture.  Stir in Dijon, Worcestershire and dry mustard.  Add Tabasco and cayenne.  Taste and season with salt and pepper.  Bring to a simmer, stir in bacon.  Serve with warm French bread and a crisp green salad.


"Many's the long night I've dreamed of cheese - toasted, mostly" - Robert Louis Stevenson


Smoked Salmon and Cheese Sandwich - Simply delicious I must say


8 slices of really good artisan bread, sliced about 1/2-inch thick
smoked salmon (I like mine piled on, so use as much as you like)
Gruyere cheese, shredded (use lots so it's gooey and melty)
butter, softened
1 (8 oz.) package cream cheese, soft
fresh lemon zest
fresh lemon juice
fresh dill, snipped (to your taste)
freshly ground black pepper
1 Tbl. fresh chives, snipped
1 Tbl. capers, chopped (optional, but I love them)


In a bowl, add cream cheese, fresh zest, lemon juice, dill, black pepper, chives and capers (make this to your taste, I happen to like a strong lemon taste), mix well. Spread on 4 pieces of bread, then pile on salmon and shredded cheese.  Place top piece of bread and butter both sides of bread.  Place in a hot pan and cook until nicely browned on each side and cheese is melted.  Remove and sink your teeth into the wonderful, full flavored sandwich that sits before you!!


Pimiento Cheese Dip - A Southern Staple


1 1/2 cups mayonnaise
6 oz. roasted red peppers in a jar, drained and chopped
1/3 cup scallions, chopped including green part
1 jalapeno, seeded and minced
8 oz. extra sharp Cheddar cheese, shredded
8 oz. pepper Jack cheese, shredded
3 Tbl. fresh cilantro, chopped
Tabasco, to taste


Preheat oven to 350 degrees.  In a large bowl, stir together mayonnaise, peppers, scallions and jalapeno.  Stir in cheeses and Tabasco and spoon into a lightly sprayed baking dish.  Bake for 30 minutes or until golden and bubbly hot.  Serve with chips or French bread baguette slices (toasted if desired)


Rhubarb Cheesecake - I recently tried this cheesecake and it was very good especially with my favorite ingredient; rhubarb


Crust and topping
2 cups all purpose flour
2/3 cup brown sugar, packed
2/3 cup butter
1/4 cup slivered almonds, chopped finely
Filling
2 cups fresh rhubarb, chopped
3/4 cup sugar
1/4 cup water
Cream Cheese
2 (8 oz) packages cream cheese, soft
2/3 cup brown sugar, packed
2 eggs
1 cup sour cream (not light)


Preheat oven to 325 degrees.  In a saucepan, heat filling ingredients to boiling over medium heat.  Reduce to medium low and cook 10 minutes, stirring frequently.  Remove from heat and set aside.  Wrap the outside of a 9-inch springform pan with heavy duty foil (double wrap pan).  In a bowl, mix crust/topping ingredients until crumbly.  Press half the mixture in bottom of springform pan.  Bake 12 minutes or until lightly golden brown.  Reduce heat to 300 degrees and cool crust on cooling rack.  In large bowl of electric mixer, beat cream cheese, brown sugar until fluffy and blended.  Add eggs one at a time and blend well.  Add sour cream and beat until well blended.  Pour over crust, top with rhubarb mixture, then add remaining topping mixture.  Place foil wrapped cheesecake in roasting pan. Pour in about 1 to 2 inches of boiling water up sides of pan making sure not to get any water into cheesecake pan.  Bake at 325 for about 1 hour 15 minutes or until cheesecake is set but just a little wiggly.  Let cheesecake rest in oven for about 15 minutes then carefully remove cheesecake from roasting pan to cooling rack.  Cool for about 30 minutes and refrigerate.


Raspberry Fool


1 cup ricotta cheese
3 Tbl. powdered sugar
2 tsp. freshly grated orange zest
3 Tbl. grand mariner or 1/4 cup fresh orange juice
1/2 tsp. pure vanilla extract
1 cup heavy whipping cream
two pints of raspberries
sliced almonds, lightly toasted


In a food processor add ricotta, powdered sugar, orange zest and vanilla, blend until smooth.  In a bowl, add whipping cream with a little powdered sugar and beat until stiff peaks form.  Gently fold into ricotta mixture.  In another bowl, add raspberries and add grand mariner, mix gently.  In 6 dessert glasses, add a dollop of ricotta mixture, top with a few raspberries, more ricotta, more berries and a dollop of ricotta mixture, topping with a sprinkling of toasted almonds.  I also like a little drizzle of honey over the top.
 

Tropical Coconut and Mango Cheesecake


Crust
2 cups coconut macaroons, crushed and crumbled finely
1/4 cup butter, melted
Filling
3 (8 oz) packages cream cheese, soft
1 1/4 cups sugar
2 Tbl. cornstarch
1 tsp. rum extract
3 eggs
1 cup sour cream (not light)
1 (20 oz.) jar mango slices, drained and chopped


Preheat oven to 350 degrees.  Wrap the outside of 9-inch cheesecake pan with heavy duty foil (double wrap).  Mix crust ingredients and press in bottom of pan.  Bake for about 10 minutes and remove to cooling rack.  Lower oven temp to 325 degrees.   In large bowl of electric mixer, beat cream cheese, sugar, cornstarch and rum extract until  light and fluffy.  Beat in eggs one at a time until blended.  Stir in sour cream and mango.  Pour over crust, place cheesecake into roasting pan and pour boiling water about 1 to 2 inches up side making sure not to get any water into cheesecake pan.   Bake for 1 1/2 hours until just set but still jiggles.  Turn off oven and let rest in oven for about 15 minutes before carefully removing to cooling rack.  Cool on rack for about 30 minutes then store in frig.  To serve, slice and add a dollop of freshly whipped cream which you have added some powdered sugar and rum extract.

Bon Appetit

"May the God of hope fill you with all joy and peace."

Romans 15:13