Southeast Asian

I was hired to cater a function for a hospital group that donated used hospital equipment and supplies to Southeast Asian countries that couldn't afford supplies.  The manager who hired me said the catering was going to be located off site at a warehouse (dislike these locations) for 100 people.  A late afternoon luncheon of Southeast Asian food was to be served and there was only one sink in the facility, as well as a couple of bathrooms.  These type of off site caterings where you have to bring everything in really don't float my boat, but I decided to take it on which meant bringing everything but the kitchen sink to the location.  This also means if you forget anything you have to improvise or you are out of luck.  Below are "some" of the items served at the event that actually turned out fantastic and all attendees loved the food and decorations I provided.  When catering a buffet this small I only needed one other person, so that makes the profit much nicer. 

When you think of Southeast Asia think of exotic and tropical (hot, humid and plentiful rainfall). Lively tropical colors of hot pinks, lemon yellow, lime green and rich purples.  Sea breezes, beautiful palm trees and spicy vibrant ingredients. 
Tantalizing, flavorful, intoxicating, spicy and healthful cuisines.  India, Burma, Laos, Thailand, Vietnam, Cambodia, Philippines, Malaysia, Singapore, Indonesia, Borneo, Java, and Bali.  Don't get excited about not having all the ingredients you think you might need, as here are a few of the staples; onions, garlic, shallots, peppercorns, fish sauce, coconut milk, soy sauce, chilies, tamarind concentrate, cilantro, coconut, ginger, Kaffir lime, mangos, sesame oil, rice vinegar, lemon grass, Thai basil, chili paste are just to name a few.  Most of these dishes are not hard to make either.


I hope you enjoy your culinary adventure from the recipes listed below and remember to have fun and try something new that you might normally shy away from. 


Vietnamese Style Iced Coffee - strong and sweet


1/2 cup coarsely ground french roast coffee (espresso grind)
2 cups boiling water
1/2 cup sweetened condensed milk


Place the ground coffee into a French press (this is one of the times I actually use my French press).  Add boiling water and allow to steep for about 5 minutes.  Stir, then slow press down the plunger until the grounds are trapped at the bottom of the carafe.  Put 2 Tbl. each of condensed milk in four 8 oz. glasses.  Fill the glasses two-thirds full of ice cubes.  Divide the coffee among the glasses and swirl the milk into the coffee.  Bet ya can't drink just one they are so addicting.


Lang-Son Chai - Indian spiced sweet tea


2 black peppercorns
4 cloves
5 cardamon pods
1 star anise
3 cups water
1/4 tsp. ground ginger
1/4 tsp. cinnamon
1/2 cup canned unsweetened coconut milk
1/2 cup milk
2 Tbl. palm or light brown sugar
2 Tbl. loose black tea leaves


Lightly crush peppercorns, cloves, cardamon and star anise together in a spice mill, do not pulverize.  Transfer spices to a saucepan. Add water, ginger, and cinnamon. Bring to boil, remove pan from heat, cover and steep for 5 minutes.  Stir in coconut milk, regular milk and sugar and return to a boil.  Remove from heat and add tea.  Cover and steep for 4 minutes.  Stir and strain into a pitcher.  Adjust sweetness.  Serve either hot or cold.

Crab Dumplings with Curry

1 1/2 lbs. fresh lump crabmeat
1/4 lb. ground pork
3/4 cup fresh cilantro, chopped
12 cloves garlic, minced
freshly ground black pepper
2 tsp. Asian fish sauce
1 Tbl. palm or golden brown sugar
Cooked white rice

Curry
1 (19 oz.) can unsweetened coconut milk
1/2 cup Thai green curry paste (Asian grocery stores)
1 Tbl. Asian fish sauce
1 Tbl. palm or light brown sugar

Make a spice paste with cilantro and garlic by pounding together with mortar or chopping together finely.  Place in large bowl and combine with remaining dumpling ingredients, mixing by hand.  Form mixture into 1 1/2 inch balls and set aside. 

For curry skim the thick cream from top of can of coconut milk and pour into saucepan, reserving milk.  Heat coconut cream over medium heat about 1 minute. Add green curry paste and cook for 2 minutes stirring.  Add coconut milk and cook for 1 minute, stirring.  Add fish sauce and sugar and stir until sugar is dissolved and blended with curry.  Carefully add the dumplings and raise heat to high, bringing to a boil.  Gently boil for 3 minutes stirring very carefully once or twice.  Place rice on serving platter and add dumplings and sauce.  Sprinkle with fresh basil.


Cambodian Mussels with Pineapple and Thai Basil


5 lbs. mussels
2 garlic cloves, chopped
2 tsp. Thai chilies, minced (or more if you like it hotter)
2 1/2 cups chicken stock (good quality)
1 (14 oz.) can unsweetened coconut milk
1/4 cup dry white wine
1/2 tsp. turmeric
2 Tbl. fish sauce
2 Tbl. palm or light brown sugar
1 cup fresh pineapple chunks
1/4 cup Thai basil, torn
1 baguette, sliced for sopping up juices (warmed in oven in foil)


Wash mussels well in a few changes of clean water.  Pull of beards and discard any broken shells.  Let mussels stand in clean water while broth is prepared.


Heat oil in large pot and add garlic and chilies until garlic begins to turn golden or about 1 minute.  DO NOT BURN or you will start over.  Stir in chicken stock, coconut milk and wine, then add turmeric, fish sauce and sugar.  Bring to boil, stirring occasionally.  Add mussels, cover and cook until shells open anywhere up to about 8 minutes.  Shake the pot after about 2 minutes to move them around.  Any mussels that won't open need to be discarded.  Ladle the mussels and broth into large serving bowl.  Top with pineapple chunks and basil.  Serve with bread alongside to dip in broth.


Vietnamese Pork, Shrimp and Coconut in Lettuce Leaves - love these


1/4 lb. medium shrimp, peeled, deveined finely chopped
1/2 lb. ground pork
7 oz. sweetened flaked coconut
4 garlic cloves, chopped
1 bunch scallions, sliced thinly on diagonal including green part
20 fresh kaffir lime leaves, sliced thinly (any Asian grocer will carry these)
2 Tbl. soy sauce
1/4 cup dry roasted peanuts, chopped
1 Tbl. seasoned rice vinegar
2 heads butter lettuce leaves, washed and patted dry
2 cups fresh bean sprouts
1 bunch fresh cilantro, chopped
1 English cucumber, chopped
Thai chilies, thinly sliced


Place shrimp, pork and coconut in mixing bowl and mix well; set aside.  Heat wok over medium high add about 1 Tbl. oil, then add garlic and stir fry until fragrant.  Add shrimp and pork mixture stir frying about 3 minutes.  Mix in scallions, lime leaves, add soy and vinegar and stir fry 2 minutes. Remove from heat and stir in peanuts.  Taste and adjust seasonings.  Arrange lettuce leaves on platter, place meat mixture into serving bowl alongside.  Add bean sprouts, cilantro, cucumbers and chilies into serving bowls.  To serve; take a lettuce leaf, add some meat mixture, and accompaniments.  I like to drizzle with a little Hoisin sauce or I make a spicy peanut sauce (see recipe below) to drizzle on, but it's not required.


Spicy Peanut Sauce
1 (14 oz.) can unsweetened coconut milk
1/4 heaping cup of Thai red curry paste
1 Tbl. dark soy sauce
1/3 cup chunky peanut butter


Pour coconut milk in a saucepan and bring to gentle boil over medium.  Add remaining ingredients and simmer until mixture thickens back of spoon about 15 minutes.  Place in a bowl and serve alongside pork, shrimp lettuce cups.

Laotian Gazpacho

3 slices French bread
1/2 tsp. ground coriander
1 tsp. ground cumin
salt and freshly ground black pepper
3 cloves garlic, minced
1/4 cup extra virgin olive oil
4 Tbl. red wine vinegar (good quality)
7 large ruby red tomatoes, seeded and chopped
3 cups chilled V-8 juice
1 orange bell pepper, seeded and diced
1 red onion, small dice
1 English cucumber, lightly seeded and diced
3 Tbl. serrano chilies, minced (or more if you like a little spicier)
1/2 cup Thai basil, chopped
3 Tbl. fresh mint, chopped
1/2 cup fresh cilantro, chopped
Hot sauce to taste

Preheat oven to 350 degrees.  Place bread on baking sheet, drizzle with 1 1/2 Tbl. olive oil and sprinkle with coriander, cumin, salt, pepper and garlic.  Place bread in oven for about 15  minutes or until golden brown.  Remove pan from oven.

In a blender add 2 1/2 Tbl. olive oil to blender and add vinegar and garlic toast, breaking up with your hands.  Process until mixture is ground smooth, scraping down sides.  Transfer this to large mixing bowl.  Stir in all other ingredients mixing well.  Cover and refrigerate at least 1 hour.  Remove, stir and taste again adjusting flavors if desired.  To serve; Ladle into serving bowls.

Salad of Bali

6 cups butter lettuce leaves, torn
3 cups watercress, torn
3 star fruit, sliced into thin stars - love this
2 small pink grapefruit, peeled and sectioned
1 ripe papaya, peeled, seeded and cubed

Dressing
1 large ripe Haas avocado, peeled and pitted
1/2 tsp. Chinese chili garlic sauce
dash of Worcestershire sauce
1/2 tsp. light brown sugar or palm sugar
2 1/2 tsp. white vinegar
2 1/2 tsp. Tamarind sauce
3 Tbl. fresh lime juice

For salad; on a large platter, add lettuce and watercress.  Place fruits over top of greens.  For dressing; in a bowl, mash avocado well until smooth, add remaining ingredients and whisk together until combined.  Spoon dressing over greens and fruit. 

One of my favorite rice dishes Coconut Rice with Mangos

1 cup jasmine or long grain white rice
1 cup unsweetened coconut milk
1/2 cup water
1 tsp. sugar
pinch of salt
3 firm, ripe mangos, peeled and chopped
2 large shallots, thinly sliced
vegetable oil

First off, heat oil until very hot in deep sided saute pan. Add sliced shallots and fry until crispy.  Remove with slotted spoon onto paper towels to drain; set aside.

Rinse rice in cold water and drain.  Place rice in large saucepan. Stir in coconut milk, water, sugar and salt bringing to a boil. Cover and reduce heat to low simmer cooking until done about 20 minutes.  When cooked turn off heat and keep covered letting stand for about 10 minutes.  Fluff rice and place on serving platter.  Add chopped mangos and sprinkle with crispy shallots.

Filipino Stir Fried Noodles

12 oz. dried pancit bihon or dried Chinese egg noodles
olive oil
1 red onion, finely chopped
2 garlic cloves, finely minced
1 tsp. fresh ginger, peeled and finely minced
2 serrano chilies, finely minced
1/2 lb. medium shrimp, peeled, deveined and cut in half
1/2 lb. boneless skinless chicken breasts, trimmed of fat and cut into thin diagonal strips
1/4 lb. spicy smoked sausage, thinly sliced such as chorizo
1 cup green cabbage, sliced into 1-inch wide strips
1 large carrot, halved lengthwise and cut into diagonal thin slices
2 Tbl. light soy sauce (we like the gluten free type)
1 Tbl. fish sauce
1/4 cup chicken stock (good quality)
3 scallions, thinly diagonal cut including green part
fresh cilantro, chopped
1 large ruby red tomato, seeded and chopped

Place noodles in large bowl and pour over boiling water soaking about 15 to 20 minutes.  Drain and set aside.  With a deep wok or large deep sided saute pan, add oil and get very hot, add onion, garlic, ginger and chilies stir frying for about 2 minutes.  Add shrimp, chicken and sausage, stir frying for about 3 minutes.  Mix in cabbage, carrot, soy and fish sauce stir frying well.  Pour in chicken stock cooking for 1 minute stirring frequently.  Add noodles and scallions cooking and stirring for 2 more minutes.  Place onto large serving platter.  Garnish with cilantro and tomato.

Burmese Chicken - tastes like you went to an Indian restaurant - when I made this for the catering I used a indoor grill.

4 to 6 large boneless, skinless chicken breasts
1/2 heaping cup of plain yogurt (I use thick Greek yogurt)
1 tsp. salt
1/2 tsp. turmeric
2 Tbl. ground cumin
1 tsp. ground cardamom
1/4 tsp. ground ginger
1 Tbl. vegetable oil
Chili powder
2 limes, quartered
Cooked rice

Place chicken into a glass casseole dish.  In a bowl, mix yogurt, salt, tumeric, cimin, cardamon and ginger and mix well.  Whisk in oil.  Pour over chicken and mix well with your hands to coat all.  Cover with plastic wrap and refrigerate 6 hours up to overnight.  Preheat oven to 350 degrees and arrange chicken on baking sheet (make sure marinade is on chicken) and sprinkle with chili powder.  Bake about 20 minutes or until cooked through. Place on serving platter with lime wedges.  Serve with hot cooked rice. 

Malaysian Spicy Stir Fried Pork

3 large cloves garlic, chopped
1/2 tsp. black peppercorns, ground in pepper mill
5 small Thai chilies, sliced
1/3 cup fresh ginger, peeled and chopped
2 Tbl. vegetable oil
1 1/2 lb. pork tenderloin, trimmed and silverskin removed, cut into 1/4-inch thick medallions
1 large onion, halved and cut into julienne strips
1/4 cup sweet dark soy sauce
1/2 cup chicken stock, good quality
1 Tbl. light brown sugar
3 scallions, thinly sliced including green part (garnish)

With a mini food processor add ground pepper, garlic, chilies and ginger into a paste.  Heat a wok or deep sided skillet over medium.  When hot add oil and coat pan.  Stir fry the paste for about 2 minutes.  Add pork and onion stir frying over high for about 2 minutes.  Add soy and stir fry for 1 minute.  Pour in chicken stock, sugar and simmer for 7 minutes stirring.  To serve; add cooked rice to serving platter and pour pork mixture over.  Garnish with thinly sliced scallions.

Thai Curry Beef - (friend Fred D. recipe)

1 (14 oz.) can unsweetened coconut milk
2/3 cup Thai red curry paste (any Asian grocer will sell this)
1/3 cup green peppercorns, brine cured, drained
2 Tbl. Asian fish sauce
1 Tbl. light brown sugar
1 lb. sirloin steak
salt and freshly ground black pepper
1 cup Thai basil leaves
Cooked rice

Skim the cream from top of coconut milk and pour into a large saucepan, reserving the milk.  Turn to medium high heat and add curry paste, stirring until well blended bringing to a gentle boil.  Cook stirring constantly for 2 minutes.  Stir in reserved coconut milk.  Add peppercorns, fish sauce and stir stirring until sugar is dissolved and blended.  Reduce heat to medium low and simmer 5 minutes, stirring occasionally.  Turn off heat and cover pot.

Preheat outdoor grill, season steak with salt and pepper and cook to desired doneness.  Let rest about 5 to 10 minutes before thinly sliced crosswise into thin slices. Remove lid from curry sauce and reheat.  Place rice on platter and add steak slices ladling over curry sauce.  Garnish with basil leaves and serve.

Salmon with Citrus Sambal - love this, for the catering I made small appetizer portions to serve (EASY)

1/2 cup orange marmalade (good quality)
1/4 heaping cup of grapefruit juice
1 tsp. sambal oelek

2 lb. salmon fillet about 1-inch thick (skin on)
salt and freshly ground black pepper
vegetable oil

In a saucepan, heat marmalade over low for about 1 minute or until it melts, add grapefruit juice and mix well. Turn off heat and add the sambal, mixing well. 

For salmon; rub with oil and season with salt and pepper.  Grill on outdoor grill skin side up then turn to skin side down until skin in crisp.  Cut into serving pieces or appetizer pieces and serve with sauce.

Bankok Stir Fried Cauliflower

4 Tbl. sesame oil
2 large garlic cloves, cut into thin slices
1 Tbl. fresh ginger, peeled and thinly sliced
1 head cauliflower, cut into 2 inch florets
salt and freshly ground black pepper
3 Tbl. fresh lime juice
zest of 1 lime
Chili powder
1/4 cup fresh cilantro, chopped

Heat wok or large saute pan over medium high.  Add oil and when oil is hot stir fry garlic and ginger to just lightly browned. Transfer to paper towels.   Add cauliflower to pan, season with salt and pepper, stir frying until lightly browned about 10 minutes.  Remove from pan and toss with lime juice and zest.  Place cauliflower in serving bowl and stir in fried garlic and ginger and chili powder.  Top with chopped cilantro.

Vietnamese Coconut Sorbet

1 cup water
3/4 cup sugar
1 fresh lime
1 fresh juicy orange
1 (14 oz.) can unsweetened coconut milk

Place water and sugar in saucepan bringing to a boil over medium high, stirring sugar to dissolve.  Reduce heat to medium low and simmer 5 minutes.  Set aside and cool.  Grate the lime and orange zest into a bowl, then juice the lime and orange.  Add zest and juices to cooled syrup then mix in coconut milk, cover with plastic wrap and chill until cold.  Transfer to ice cream maker and freeze according to instructions.  Serve when sorbet is just frozen but still a little soft and smooth.  Place in airtight container and freeze to harden.

Bon Appetit

"If God is for us, who can be against us?" - Romans 8:31

Mothers Day Dinner or just a very special meal

I'm a little late in getting this Mother's Day post up, but these things just happen sometimes.  If you don't already have a fabulous meal envisioned for this special day, try this menu out.  Or if you want a great romantic weekend dinner with your hubby or special someone you might enjoy this menu.  I'll let you in on a little secret; we are going out on Mother's Day - yes every single meal of the day some Chef will prepare for me because I just don't feel like cooking!

Mother's Day decorations are a great way to show your mom how important she is to you!  Whether you are hosting a brunch or dinner, decorating for Mother's Day can be as simple or elegant as you want.  If you check out my archives you will find the history of Mother's Day as well as numerous decorating ideas.  I personally love a huge bouquet of fresh lilacs on my table which would be set with white linen napkins, table cloth and lilac plates and glasses. 

I hope you enjoy the recipes listed below and remember treat your mother to a most enjoyable meal and special day, after all she deserves it.  Hugs to all the mom's out there.  Many of these recipes are ones I have used for catering.

Scallop Ceviche with Grapefruit Dressing - you will love this, it's a little process, but well worth it.

12 oz. large scallops, cleaned and muscle removed (cut into pieces)
8 oz. grapefruit dressing (see below)
12 pieces of grapefruit segments
Grapefruit confit (see below)
3 Tbl. chopped mint and Japanese basil (combined)
salt

Scallops; place scallops in a glass bowl and add grapefruit dressing and allow to marinate 15 minutes.  Right before serving add grapefruit segments, confit and mint mixture. Toss well and divide into wine goblets.

Grapefruit Dressing
1 ruby red grapefruit, skin removed (reserve for confit)
1-inch piece of fresh ginger
1/2 cup cold water
1 tsp. sugar
1/4 cup extra virgin olive oil

Dressing; juice the grapefruit through a fine mesh strainer into a glass bowl.  Measure out 3/4 cup juice.  Peal ginger and place in blender with water.  Process until liquefied. Strain though fine mesh strainer and measure out 1 tsp. ginger juice, reserve remaining juice for later.  Now whisk the two juices together with sugar and olive oil.  Season with salt and refrigerate.

Grapefruit Confit
Skin from grapefruit
1 cup water
1 cup sugar

Confit; Make a simple syrup by combining water and sugar in small saucepan.  Bring to simmer and remove from heat.  With a very sharp knife (be careful) try to remove as much of the white pith on the inside of the grapefruit skin.  Once the pith is removed, dice the skin into small pieces.  Take the skin and place in a small pot and cover skin with water and bring to simmer.  Repeat process two more times making sure to use fresh cold water each time.  After third time, place skin in same pot as the simple syrup and return to the heat.  Simmer for 30 minutes or until skin is tender and has lost its bitterness. Strain from the simple syrup and chill.

"A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie" - Tenneva Jordan  

(this was what my mom would do - julia)

Smoky Tomato Soup - you will need a grill and some hickory chips for this recipe.  It's really easy and just think how much your mother will love this recipe.

4 large ruby red ripe tomatoes
2 small shallots, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
3 cups good quality chicken stock (I like kitchen basics) or make your own
1/4 cup heavy whipping cream
1 tsp. fresh lemon juice
1 bunch of fresh basil - tie stems together with kitchen twine
1 bunch fresh chives, sliced thin
1/2 cup Creme Fraiche or Sour Cream
1 tsp. cayenne pepper
salt and freshly ground black pepper
homemade croutons (if desired for garnish)

Core and cut the tomatoes in half.  With heavy duty foil make a tray and place hickory wood chips inside.  Place the tray in middle of your grill on briquettes.  Light the chips and let them burn about 2 minutes, then blow out.  You want to see a good amount of smoke form, if not burn again for another 2 minutes.  Place tomatoes over the smoke on grill flesh side down then cover grill.  Smoke the tomatoes for about 10 minutes.  Once tomatoes are smoked, remove from grill and peel. 

In a large pot over medium heat add some olive oil and saute the shallots and garlic until clear. Then add the tomatoes, chicken stock and heavy cream to the pot and simmer 25 minutes.  After you've simmered puree the soup until smooth. Add soup back to clean pot; add bunch of basil, lemon juice and season with salt and pepper.  Allow basil to steep 1 hour, then remove basil and cool soup. 

In a bowl add creme fraiche or sour cream with cayenne, some salt and pepper and whisk well to incorporate.  Reheat the soup and place into bowls, garnish with spiced creme fraiche and sliced chives.  Sprinkle with homemade croutons if desired.

"Being a full-time mother is one of the highest salaried jobs...since the payment is pure love." - Mildred B. Vermont

Roasted Fresh Asparagus with Frisee Salad, Poached Egg and Romesco Sauce - love this

Romesco Sauce
1 medium ancho chile, stem and seeds removed
1/2 cup fresh ruby red tomatoes, diced
3/4 cup extra virgin olive oil
1 (1/2-inch) thick country style white bread, cut crosswise into 3 pieces
1 medium red bell pepper, roasted, peeled and seeded
1/2 cup blanched almonds, lightly toasted
2 cloves garlic, pounded to a smooth paste with a pinch of salt
1 tsp. sweet paprika
1/2 tsp. cayenne pepper
1 Tbl. red wine vinegar
2 tsp. sherry vinegar
salt

Salad
1/2 cup extra virgin olive oil
3 tsp. red wine vinegar
24 medium to large fresh spring green asparagus spears
4 large handfuls of frisee, washed and spun dry
4 eggs
8 think slices of prosciutto
Fresh Parmesan cheese, shaved (for garnish)

Sauce; Heat broiler and position rack in top of oven.  Put the ancho chile in a bowl and cover with boiling water.  Let soak about 10 minutes, drain and set aside.  Put the tomatoes in baking dish and drizzle with a little olive oil, place under broiler and slightly char about 3 minutes.  Remove and set aside. 

Warm a small saute pan over medium and add 1/2 cup olive oil.  When oil is hot add bread, it should sizzle and reduce heat to medium.  Gently fry the bread on both sides until crisp and golden (do not burn).  Remove from pan and drain on paper towel.  In bowl of food processor, add the ancho chile, tomatoes, fried bread, roasted red pepper, almonds and garlic. Pulse, then grind to a chunky paste, scraping down sides.  Add the sweet and hot paprika, both vinegars and remaining 1/4 olive oil, season with salt. Process again and taste; the sauce should be sweet, not too spicy and nutty.  Let sit for 20 minutes to allow flavors to blend. Then taste again and add more salt, vinegar or more spice if needed.

Put 1/2 cup of Romesco sauce, 1/2 cup olive oil and vinegar in small bowl and stir to combine.  You can use the remaining Romesco sauce for another use so store in frig.  Taste and add salt or vinegar if needed. Set aside to room temp. 

Preheat oven to 450.  Snap off the tough ends of asparagus.  Place on baking sheet and drizzle with remaining olive oil,  Season with salt and pepper and spread out on pan.  Roast about 10 to 15 minutes or until just tender.  Set aside to room temp.

Just before serving, bring a saute pan with about 3-inches of  cold water to simmer.  Add 1 tsp. of vinegar to water.  Carefully place eggs in water to poach for about 3 to 5 minutes.  Remove eggs with slotted spoon and blot off any excess water with clean kitchen towel or paper towels. 

To serve; scatter frisee on platter, season with salt and pepper. Arrange asparagus spears on top.  Place eggs on top of asparagus and spoon sauce on and around salad.  Place the pieces of prosciutto on top and serve.  I also like to shave some fresh Parmesan cheese over the top.

"The sweetest sounds to mortals given, are heard in Mother, Home and Heaven."

William Goldsmith Brown

"Mothers hold their children's hands for a short while, but their hearts forever."

Author Unknown

Now onto my favorite Black Truffle Macaroni and Cheese - how decadent and delicious!

2 Tbl. butter, melted
3/4 cup Panko breadcrumbs
12 oz. spiral or penne pasta
3 cups extra sharp cheese, shredded and divided
1/2 cup freshly grated Parmesan cheese
2 Tbl. black truffle oil
2 Tbl. Black truffles, shaved and chopped
2 tsp. extra virgin olive oil
5 slices smoked bacon, chopped
3 scallions, minced including green part
1 garlic cloves, minced
1/4 tsp. fresh thyme
2 Tbl. all purpose flour
2 cups half and half
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)

Preheat oven to 350 degrees.  Lighlty butter a baking pan.  For topping; in a bowl, add melted butter, panko and 1/2 cup cheddar cheese mix and set aside.

In a large pot of boiling salted water add pasta and cook al dente, drain well and drizzle with truffle oil and mix; set aside.

While pasta is cooking make sauce; In a large saute pan, add bacon and cook until browned and crisp.  Stir in shallots, garlic and thyme and cook about 1 minute.  Whisk in flour and cook another 3 minutes, whisking constantly.  Gradually and half and half and bring to a boil whisking constantly. Reduce heat and simmer, stirring often until sauce thickens about 5 minutes, if you feelyou need more milk or cream add a little at a time.  Season with salt, pepper and add remaining 2 1/2 cups cheese plus 1/2 cup Parmesan; stir until cheese is melted.  Remove from heat and fold in scallions and chopped truffles.  Mix sauce with pasta and place in baking dish, top with panko mixture.  Bake for about 15 minutes until bubbly and top begins to brown.  Remove from oven and garnish with parsley.

"When you are a mother, you are never really alone in your thoughts.  A mother always has to think twice, once for herself and once for her child." -  Sophia Loren

Halibut with Mediterranean Sauce

6 (6 to 8 oz) Halibut filet's
extra virgin olive oil
salt and freshly ground black pepper

Sauce
6 Tbl. extra virgin olive oil
6 garlic cloves, minced
1 small onion, thin julienned sliced
2 (28 oz) cans high quality whole tomatoes (use your hands to break into pieces)
8 oz. Kalamata olives, halved (no seeds)
4 Tbl. fresh basil, chopped
4 Tbl. capers, rinsed
1 tsp. red pepper flakes

Sauce; In a large saute pan, over medium, heat olive oil and onions, cook for a few minutes until softened, add garlic and cook about 1 minute, do not brown.  Add tomatoes with some of the juice, olives, capers and red pepper flakes.  Bring sauce to a simmer and cook about 10 minutes stirring frequently.  Taste and adjust seasonings.

Fish; Rub fish with olive oil, season with salt and pepper cooking on outdoor grill or roasting in oven on 350 until cooked through. 

To Serve; place fish on serving platter, spoon over sauce and garnish with fresh basil.  Serve with crusty warm bread to soak up sauce juices.

Easy Chocolate Angel Food Cake - now after all that work you deserve an easy elegant dessert to serve.

1 homemade or store bought angel food cake
1 (6 oz.) package instant rich chocolate pudding mix - or better yet, make your own delicious pudding
2 cups whole milk, cold
2 cups heavy whipping cream
1/4 cup cocoa powder (good quality) sifted
1/2 cup powdered sugar, sifted
2 tsp. pure vanilla extract
Fresh raspberries
Chocolate sauce - make your own or purchase a good quality one
Chambord

In a large bowl, add pudding mix, milk and stir with whisk until smooth. Set aside

In a bowl of electric mixer add whipping cream, cocoa powder, powdered sugar and vanilla.  Beat on low until combined then beat on high to stiff peaks.

Fold the pudding mixture into the whipped cream mixture.  Place your cake on serving plate.  Cut off 1-inch of the top of cake using a serrated knife. Then with a sharp knife, cut a trench in the cake leaving a 3/4-inch border on sides and at bottom of cake.  Pull out the cake from the trench.  Fill the trench with some of the chocolate cream mixture.  Then replace the top of cake. Frost the top of cake with remaining chocolate mixture.  Chill cake about 4 to 6 hours in frig. 

Mix a little Chambord with the chocolate sauce and set aside.

Remove cake from frig and drizzle with chocolate sauce that you mixed in the Chambord.  Place raspberries on top of cake and around sides.  Cut and serve with a nice cup of coffee.

Bon Appetit

"I thank my God every time I remember you." - Philippians 1:3

"Do everything in love." 1 Corinthians 16:14

Delightful Recipes to Enjoy

No rhyme or reason on this post, just recipes that make me happy to eat delicious food.  A little of this and a little of that.  My daughter calls every evening on her way home from work and I'm always surprised at what she is cooking for dinner after working hard all day long.  Brittany has turned into an amazing cook and this post is dedicated to her. Love you sweet pea!  Hope you find some recipes on here to enjoy.  xo mom

Summertime Drink - rich and delicious

1 1/2 cups buttermilk, chilled
1 1/2 cup fresh orange juice, chilled
1 Tbl. fresh lemon juice
6 Tbl. sugar or honey

Place all ingredients into a blender and whirl away until smooth, about 30 seconds.   Add some ice in glasses pour away.

Here is a great fruit cocktail that would work well before or after dinner. How about sitting outside on the patio listening to some great jazz and relaxing.

1 1/2 oz. white rum
1/2 oz. creme de banana
3 oz. pineapple juice
3 oz. orange juice
Fresh pineapple garnish

Place into a blender and whirl until smooth.  Pour into 2 glasses and garnish with pineapple.  Ahhh, simply delicious!

Chilled Marinated Mushrooms

1 lb. fresh button mushrooms
4 Tbl. olive oil
1 Tbl. fresh lemon juice
1 large sweet onion, sliced julienne
1 garlic cloves, minced
1/4 tsp. fresh thyme
1/4 tsp. fresh marjoram
1/4 tsp. fresh oregano
1 bay leaf
1 cup fresh ruby red tomatoes, peeled and chopped
1/3 cup white wine vinegar
Dash of sugar
salt and freshly ground black pepper
Tabasco

In a large saute pan, add 2 Tbl. olive oil and heat.  Stir in mushrooms and cook until golden in color.  Transfer to a large bowl and toss mushrooms with lemon juice.  Add 2 Tbl. of olive oil back to pan and saute onions and garlic.  Add remaining ingredients, bring to a boil and simmer 15 minutes.  Pour marinade over mushrooms; cover tightly and refrigerate overnight.

Orange Coconut Rolls - enjoy with a nice cup of hot coffee - delicious!  (Britt these would be good on the weekend, where you and Derek can enjoy them relaxing by the pool)

2 packages dry yeast
1/2 cup warm (115 degree) water
1/4 cup sugar
2 eggs, beaten
1/2 cup sour cream
6 Tbl. melted butter
1 tsp. salt
3 3/4 cups all purpose flour, sifted
2/3 cup sugar
1 cup flaked coconut, lightly toasted
2 Tbl. fresh orange zest
2 Tbl. melted butter
1 cup powdered sugar, sifted
3 to 4 tsp. fresh orange juice

Soften yeast in warm water. Combine 1/4 cup sugar, eggs, sour cream, 6 Tbl. melted butter and salt in large bowl.  Stir in yeast.  Gradually add enough flour to form stiff dough, beating well.  Cover; let rise until double (about 45 minutes).  In a small bowl combine the 2/3 cup sugar, coconut and orange zest.  Turn dough onto well floured surface and knead a few  times.  Divide dough in half.  Roll one half of dough to form a 12x8-inch rectangle; brush with 1 Tb. melted butter and sprinkle with 1/2 cup coconut mixture.  Roll up, starting with long side and cut into twelve 1-inch slices.  Place cut side down in a greased 9x1 1/2-inch round baking pan.  Repeat for second half.  Let rise in warm place until light (about 45 minutes).  Sprinkle rolls with remaining coconut mixture.  Bake in 350 degree oven for about 30 minutes.  Remove from pans; cool right side up.  For glaze; combine powdered sugar and orange juice, mixing well and drizzle over cooled rolls.

Bourbon Pecan Bread - I'm on a roll here and this is so good!

2 cups all purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, soft
1/3 cup dark brown sugar, packed
1/2 cup pure maple syrup
2 eggs
1/2 cup buttermilk
1 cup chopped pecans
3 Tbl. bourbon - good quality

Preheat oven to 350 degrees.  Liberally grease a 8-inch loaf pan and line with wax paper.  Sift together flour, baking powder, baking soda and salt.  Set aside.  In a bowl of electric mixer, cream butter and sugar.  Add syrup and eggs; beat until light and fluffy.   On low add dry ingredients alternating with buttermilk, beating well after each addition.  Stir in pecans and bourbon.  Pour into prepared pan.  Bake for about 55 minutes.  Let cool in pan for 10 minutes.  Remove and discard wax paper, cool completely. 

Spinach, Onion, Orange Salad (you can also use mandarin oranges, drained)

1 sweet onion, such as Walla Walla, or something similar
3 juicy oranges
2 lbs. fresh spinach
8 slices smoked thick cut bacon, sliced and cooked crisp
3  Tbl. cider vinegar
1 Tbl. sugar
salt and freshly ground black pepper
1/4 tsp. dry mustard
1/3 cup vegetable oil
Croutons - homemade are best (garnish)

Slice onion into julienne slices.  Peel and slice oranges, cut slices in half, remember to get all of the white off the orange.  Wash and trim spinach and spin dry or pat dry with paper towels.  Place into a large salad bowl, add onion and oranges.  Fry bacon until crisp, drain on paper towels, toss into salad bowl.  For dressing; in a jar or covered container, add vinegar, sugar, salt, mustard and oil.  Shake well, taste and adjust seasonings or flavor - as I've said before I like more vinegar flavor.  Toss with salad to coat and place salad on a serving platter.  Garnish with croutons.

Savory Bread Pudding - comfort food at it's best!

3 cups dry French bread cubes (about 1/2-inch)
2 garlic cloves, chopped
1/4 cup olive oil
2 cups fresh spinach, chopped
1 onion, julienne cut
1 lb. portobello mushrooms, stemmed and thinly sliced
1 cup fresh Parmesan cheese, grated
1/2 cup Swiss cheese, grated
4 eggs
3/4 cup half and half
3/4 cup heavy whipping cream
salt and freshly ground black pepper
Fresh parsley, chopped for garnish

In a large saute pan, add 2 Tbl. of oil and saute onions and garlic until softened.  Spread the bread cubes into a 2 1/2 qt. baking dish.  Add to a large bowl the spinach and cooked onions/garlic.  Spoon this over bread cubes.  Add 3 Tbl. of oil to saute pan and cook mushrooms until browned.  Arrange these over the spinach mixture.  Sprinkle with cheese.  In a bow, whisk eggs, half and half, heavy cream salt and pepper until well blended.  Pour over mixture in baking dish.  Bake in 350 degree oven for about 40 to 45 minutes.  About 10 minutes before it's done, sprinkle Swiss cheese on top and continue baking.  Remove from oven, let rest for about 6 minutes on cooling rack, sprinkle with parsley and serve.

Fruited Wild Rice Salad

8 oz. wild rice
1 cup dried cranberries
1/2 cup dried apricots, chopped
2 celery stalks, chopped
1/2 red pepper, seeded and chopped
1 cup pecans, chopped
1/2 cup fresh orange juice
zest of 1 orange
4 scallions, sliced including green part
1/2 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tsp. Dijon
salt and freshly ground black pepper
1/2 cup Feta cheese, crumbled (optional)

Cook wild rice according to package instructions (I like to cook in chicken stock.)  Let stand to room temperature after cooking.  In a bowl, combine cooked wild rice, cranberries, apricots, celery, red pepper, pecans, scallions, parsley and Feta if desired.  In another bowl whisk orange juice, zest, olive oil, Dijon, salt and pepper, taste and adjust seasonings.  Pour over a little and mix into salad, add more if needed.  Refrigerate rest of dressing. Cover and refrigerate salad until ready to serve.

New Potatoes

2 lbs. small new potatoes
1/2 cup sour cream
1/3 cup English cucumber, chopped
3 scallions, sliced on diagonal including green part (set a 2 Tbl. aside for garnish)
1/4 cup green pepper, chopped
5 radishes, sliced
1 Tbl. whipping cream
salt and freshly ground black pepper
2 Tbl. fresh parsley, chopped (garnish)

Bring a pot of boiling salted water to a boil; add potatoes and cook about 15 to 25 minutes until tender, drain well.  Combine remaining ingredients in a saucepan.  Cook over low heat, stirring often.  Do not boil.  Pour sour cream mixture over hot potatoes and serve immediately.  Garnish with extra scallions and parsley.

Spicy Shrimp Soup - this is so good

1 lb. medium shrimp, cleaned
1 Tbl. fresh ginger, grated
4 garlic cloves, minced
2 tsp. olive oil
4 cups seafood stock
1 (13.5 oz.) can unsweetened coconut milk
2 Tbl. fish sauce
1 Tbl. light brown sugar
1 Tbl. fresh lime juice
2 tsp. red curry paste
1 (8 oz.) package fresh mushrooms, sliced
1 red bell pepper, seeded and chopped
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
3 scallions, thinly sliced on diagonal including green part
1 Thai chili pepper, seeded and minced

Peel cleaned shrimp and wash in cold water.  In a large Dutch oven add oil and saute ginger and garlic for a couple of minutes.  Add stock, coconut milk, fish sauce, brown sugar, lime juice and curry paste.  Bring to a boil, reduce to medium.  Add mushrooms and bell pepper and cook stirring for about 6 minutes.  Add shrimp and cook 2 minutes or just until shrimp turn pinkish.  Remove from heat and add basil, cilantro, scallions and chile pepper. To serve; ladle into bowls and garnish with extra cilantro.  I also like to serve hot chile paste on the side as I like mine spicy.  Serve with extra sliced limes for garnish and a good squeeze in the soup.

Marinated Flank Steak Sandwiches

2 lbs. beef flank steak
2/3 cup red wine vinegar
2/3 cup vegetable oil
1/2 cup chopped onion
2 Tbl. Worcestershire sauce
salt and freshly ground black pepper
4 garlic cloves, minced
1/2 tsp. dry mustard
French baguette or crispy sandwich rolls such as Focaccia
butter
fresh ruby red tomatoes, sliced
Provolone cheese
Haas Avocados
Lettuce
1/2 cup mayonnaise
1 tsp. fresh lemon juice
salt and freshly ground black pepper

In a glass casserole type dish, add red wine vinegar, oil, onion, Worcestershire sauce, salt, pepper, garlic and dry mustard, mixing well.  Add steak.  Mix steak with marinade, cover and refrigerate 12 hours, turning steak occasionally to distribute marinade.  Remove steak from marinade and pat dry.  Place on hot grill and grill to desired doneness.  Butter bread or rolls and lightly grill.  Let steak rest a few minutes before thinly slicing across grain.  Mix mayonnaise, salt, pepper and lemon juice together.  Spread on rolls, add sliced avocados, Provolone cheese, tomato slices and lettuce, top with steak slices and enjoy with potato salad, crisp french fries, crisp Cole slaw or whatever you desire.  A nice chilled beer would be great too, my favorite being Shiner Bock (a great Texas beer)

Orange Pork Chops - my hubby Jerry loves these.  I usually serve with scalloped potatoes and a crisp garden salad

6 thick bone in pork chops
1 (11 oz.) can Mandarin oranges (drain and reserve liquid)
4 Tbl. brown sugar
1/2 tsp. cinnamon
2 whole cloves
salt and freshly ground black pepper
1 tsp. Dijon
1/4 cup ketchup
2 Tbl. apple cider vinegar
Fresh parsley, chopped (garnish)

Lightly brush oil on both sides of chops.  Season well with salt and pepper.  Heat a large saute pan and brown chops on both sides to a beautiful golden brown color. Combine 1/2 to 3/4 cup of orange liquid with remaining ingredients in a bowl, stir.  Add drained oranges to skillet.  Add sauce to skillet and cover and simmer for about 45 minutes.  Remove to serving platter, pour over sauce (remember to remove whole cloves and discard) and garnish with chopped parsley.

Simple and Easy Broiled Shrimp with Spicy Butter

2 lbs. Jumbo Shrimp
1/2 cup butter, melted
1 Tbl. Ancho chili powder
1 tsp. Tabasco or hot sauce of your choice
chives, chopped (garnish)
Note:  I always make more butter than required because I like to dip shrimp into the extra butter, plus I like mine really spicy so I add more Tabasco.

Clean the shrimp then butterfly them leaving tails on.  Mix chili powder, Tabasco with butter.  Dip shrimp into the butter and arrange on a broiler pan.  Bake in 350 degree oven for about 8 minutes.  Turn shrimp over and place under broiler for about 5 minutes.  Remove to platter, drizzle with more butter and garnish with chopped chives.  OR you can place them on skewers and grill on outdoor grill.   These are great served with crisp hot garlic bread, tossed salad with vinaigrette dressing and Fume Blanc wine. 

Sesame Chicken - a great outdoor grill recipe and so tasty

1 whole chicken, washed and cut up
1/2 cup soy sauce
1/4 cup cold water
1 Tbl. Worcestershire sauce
1/2 cup vegetable oil 
2 scallions, minced including green part
4 Tbl. sesame seeds, lightly toasted
1 Tbl. sugar
1 tsp. ground ginger
pinch of salt and freshly ground black pepper
2 garlic cloves, minced
1/4 tsp. red pepper flakes
Garnish; extra lightly toasted sesame seeds and scallions slided on diagonal

Mix all ingredients except chicken in a large bowl, whisking to combine.  Add chicken, cover and marinate for 8 hours.  Heat outdoor grill and remove chicken and let marinade drain off.  Grill chicken and place on serving platter. Sprinkle with extra toasted sesame seeds and thinly sliced scallions for garnish.  Serve with chilled Asian noodle salad and Asian style Chinese long beans.

Chilled Asian Pasta Salad

1 lb. linguine (I'm using this type of pasta because everyone has it, but please feel free to use soba noodles or some other type of Asian pasta)
1/2 cup fresh cilantro, chopped
1/2 cup fresh basil, chopped
5 scallions, sliced thinly on diagonal including green part
1 red bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 jalapeno, seeded and minced (optional)
1 English cucumber, sliced in half lengthwise, remove some of the seeds then slice on diagonal
1 cup cabbage, sliced
1 cup salted cashews
2 stalks celery, thinly sliced
1 cup bean sprouts
3 Tbl. sesame seeds, lightly toasted (garnish)
Dressing
2 tsp. red pepper flakes
1/2 cup seasoned rice vinegar
3 tsp. toasted sesame oil
1 lime juiced
2 Tbl. vegetable oil
3 garlic cloves, minced
2 Tbl. soy sauce
2 tsp. light brown sugar
2 tsp. fresh ginger, minced

In large pot of boiling salted water, add pasta and cook al dente, drain well and place in ice bath to cool.  Drain well again and place in large bowl.  Drizzle with a little sesame oil and toss.  Add cilantro, basil, scallions, bell pepper, cashews, celery and bean sprouts.  Dressing; In a bowl whisk together seasoned rice vinegar, red pepper flakes, sesame oil, lime juice, vegetable oil, garlic, soy, brown sugar and ginger.  Taste and adjust. Pour over pasta and toss to combine.  Garnish with sesame seeds.

Chinese Style Long Beans - love, love, love these - I make them all the time and change the recipe up as well

1 lb. Chinese Long Beans - washed and trimmed (I keep them long and don't cut them, but feel free too cut if you desire)
2 Tbl. vegetable oil - divided
2 garlic cloves, minced
1 Tbl. fresh ginger, chopped
2 scallions, chopped including green part
1 tsp. chili paste
1 Tbl. Oyster sauce
1 Tbl. dark soy sauce
1 tsp. sugar
1/2 tsp. red chili flakes
1 Tbl. sesame seeds, lightly toasted, (garnish)

Heat 1 Tbl. oil over medium heat in a large wok or something similar.  Add beans and cook about 7 minutes, drain on paper towels.  Heat 1 Tbl. oil on high, add ginger, scallions and garlic. Stir fry for a few seconds, then add chili paste and stir until just aromatic.  Add beans and remaining ingredients and stir together.  Place beans on serving platter and sprinkle with sesame seeds.

Smokey Sweet Cherry Chicken  - (my daughter Brittany sent me this recipe and it's so good)

2 dried pasilla chile peppers, stems and seeds removed and torn into strips
2 cups pitted fresh Bing Cherries (if you can't find fresh the frozen or canned ones would be ok)
1 cup chicken stock - good quality (I like Kitchen Basics)
1/2 cup chopped onion
4 Tbl. raisins
3 Tbl. tomato paste
2 tsp. unsweetened cocoa powder
3/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. cinnamon
2 garlic cloves, chopped
4 boneless, skinless chicken breasts
oil
salt and freshly ground black pepper
Fresh cilantro leaves for garnish

Place chiles in a skillet over medium heat.  Cook for one minute on each side or until chiles are fragrant.  Place in a blender with cherries, stock, onion, raisins, tomato paste, cocoa, oregano, cumin, cinnamon and garlic; puree until smooth.  Transfer to a saucepan and cook over medium heat for about 15 minutes to thicken, stirring frequently.  Wash chicken breasts in cold water and pat dry.  Lightly brush each breast with oil and season with salt and pepper.  Grill on outdoor grill for about 5 minutes on each side until lightly charred and cooked through.  Coat liberally with cherry sauce and cook for a minute more on each side.  Transfer to a serving platter and sprinkle with cilantro. and additional sauce.

Spicy Indian Chicken - I can never seem to satisfy my craving for Indian food

4 whole chicken breasts, halved
1/4 tsp. dry mustard
1 tsp. water
1/2 tsp. each; crushed red pepper flakes, freshly ground black pepper, ground cardamon, ground ginger, cumin seed
1 tsp. curry powder
2 garlic cloves
1 Tbl. salt
1/4 cup cider vinegar
2 Tbl. fresh lemon juice
2 cups plain Greek yogurt - I like Greek yogurt as it's thicker and tastes better to me
1/4 cup vegetable oil

Arrange chicken breasts in a single layer in shallow glass dish.  In food processor combine mustard, water, red pepper, black pepper, cardamon, ginger, cumin, curry powder, garlic, salt, vinegar, lemon juice and yogurt; blend thoroughly.  Pour mixture over chicken and refrigerate covered 8 hours.  Preheat oven to 325 degrees. In a large saute pan, heat oil.  Remove chicken from yogurt mixture, letting excess marinade drain back into dish. Reserve marinade.  Saute chicken breasts for 3 minutes on each side or just until lightly browned.  Arrange chicken in an ovenproof casserole dish and pour reserved marinade over chicken. Bake uncovered for 1 hour basting as needed.  Serve with couscous and a crisp green salad with vinaigrette dressing and pita bread that you have lightly brushed with olive oil and  grilled.

Honey Ginger Glazed Carrots

1 lb. carrots, trimmed and peeled
1/4 cup water
2 Tbl. butter, cut into small pieces
1 Tbl. fresh ginger, minced
2 Tbl. honey
salt and freshly ground black pepper

Cut carrots diagonally into 1/4 -inch thickness.  Place in large saute pan and add water and dot with 1 Tbl. butter.  Bring to a simmer over medium high heat.  Reduce heat and cover cooking  for about 8 minutes.  Remove lid and scatter ginger over carrots.  Add honey and remaining butter.  Raise heat to medium high and cook stirring constantly until all liquid is absorbed and carrots are just beginning to caramelize.  Season with salt and place in serving bowl.  Sprinkle with chopped parsley.

B.L.T. C. Pasta Salad

12 to 16 oz. penne pasta
1 pint cherry tomatoes, sliced in half
6 scallions, cut on diagonal including green part
2 Tbl. fresh chives, chopped
2 cups Swiss cheese, cut into strips
10 slices thick cut smoked bacon, cut into pieces
1 cup arugula leaves, rinsed, patted or spun dry and torn into bite size pieces
1 garlic clove, minced
1/3 cup extra virgin olive oil
2 tsp. Dijon
2 tsp. fresh lemon juice
3 Tbl. red wine vinegar
salt and freshly ground black pepper

In a saute pan, add chopped bacon and cook until brown and crisp.  Drain on paper towel. In a large pot of boiling salted water add pasta and cook al dente, drain and rinse well under cold water.  In a bowl whisk olive oil, garlic, Dijon, lemon juice, red wine vinegar, salt and pepper until combined.  In a large bowl, add cooled pasta, dressing and other ingredients mixing to combine.  If you like you can make a mayonnaise based dressing if you don't like a vinaigrette.

Fresh Pineapple, Papaya and Mixed Berries - very refreshing

1 large ripe papaya, peeled, seeded and cut into cubes
1 cup fresh raspberries
1 cup fresh blueberries
1/2 ripe pineapple, peeled and cored and cut into cubes
Dressing
1/4 cup fresh lime juice
2 Tbl. honey
vegetable oil
2 fresh serrano chiles, seeded and minced
2 Tbl. fresh cilantro, chopped

Whisk together the lime juice, some oil, honey, chile and cilantro in a bowl.  Combine the fruit in a bowl and pour dressing over and toss gently, don't crush berries.  Place on a serving platter or into a bowl.

Praline Ice Cream Pie with Rum Sauce - I know, it's heavenly!

1 (9-inch) baked pie shell - you can use graham or pastry
1/2 cup brown sugar, packed
1/2 cup heavy whipping cream
2 Tbl. butter
1 cup pecans, chopped
1 tsp. pure vanilla extract
1 1/2 qts. good quality vanilla ice cream
Meringue
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. pure vanilla extract
1/3 cup sugar
Sauce
2 egg yolks, beaten
1/2 tsp. lemon zest
1/4 cup fresh lemon juice
4 Tbl. butter
3 Tbl. rum

Sauce - In saucepan, combine egg yolks, lemon zest, lemon juice, sugar and butter.  Cook stirring constantly until sauce thickens.  Stir in rum, let cool to room temperature and serve over pie.  Pie - In skillet add brown sugar and heat over medium low just until sugar melts; stirring constantly. Gradually blend in heavy whipping cream; cook 2 to 3 minutes longer or until smooth. Remove from heat and stir in butter, pecans and vanilla.  Cool.  Stir ice cream just enough to soften.  Quickly fold into praline mixture, pour into pie shell and freeze.  Meringue - just before serving; beat egg whites, add cream of tartar and vanilla; gradually add sugar and beat until stiff peaks form.  Spread meringue over frozen ice cream pie, sealing to edges.  Bake in 475 degree oven until just lightly browned.  Serve immediately with rum sauce.

Fresh Peaches with Amaretto Sauce

2 (3 oz.) packages cream cheese, soft
1/2 cup Greek plain yogurt
1/4 cup amaretto liqueur
3 Tbl. sugar, divided
3 to 4 large fresh juicy peaches
1 Tbl. fresh orange juice
fresh mint leaves, garnish

In a bowl beat together cream cheese, yogurt, Amaretto and 2 Tbl. of sugar until blended.  Cover and chill overnight. Before serving peel and pit peaches. Slice thinly and toss with remaining sugar and orange juice.  Refrigerate.  To serve; divide peaches into large stemmed wine goblets and spoon sauce over fruit.  Garnish with mint leaves and serve with shortbread cookies.

Chocolate Pecan Pie - easy and so good

1 cup semisweet chocolate chips
1 (9-inch) unbaked pie shell
1 cup corn syrup
1 cup sugar
1 tsp. salt
3 eggs, slightly beaten
2 Tbl. butter, melted
1 Tbl. pure vanilla extract
1 1/2 cups whole pecans

Sprinkle the chips over the bottom of pie shell.  In a bowl, combine the corn syrup, sugar and salt mixing well.  Stir in the eggs, melted butter and vanilla.  Add the pecans and gently mix.  Spoon into shell.  bake at 400 degrees for about 15 minutes.  Reduce heat to 350 and bake 45 minutes longer or until set.

Old Fashioned Texas Banana Pudding - a staple in Texas and served at all barbecues, but my version has banana liqueur

1 1/2 cups sugar
4 Tbl. cornstarch
1/2 tsp. salt
4 cups whole milk
2 eggs, beaten
2 tsp. pure vanilla extract
4 Tbl. butter
6 bananas - ripe, but not too ripe, sliced
1 box vanilla wafers
Topping (garnish)
1 1/2 cups heavy whipped cream
3 Tbl. powdered sugar
1 Tbl. banana liqueur 

In large saucepan, combine sugar, cornstarch and salt.  Gradually whisk in milk. Cook over medium heat until thick, stirring frequently.  After mixture thickens, cook 2 minutes longer, stirring.  Remove from heat.   In a small bowl, stir small amount of hot mixture into the beaten eggs (tempering).  Return egg mixture to the hot mixture and cook additional 2 minutes stirring often.  Remove from heat and stir in vanilla and butter.  In a 2 1/2 qt. oblong casserole dish, layer bananas, pudding and wafers.  Cover and chill for a few hours before serving.  To serve; whip the cream and add a little powdered sugar and banana liqueur.  Serve banana pudding into bowls and top with whipped cream. 

Bon Appetit

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John 1:17