Simple and Easy Dinner

Sometimes I just want an easy, simple dinner without too much prep work or too much fuss. I'm sure most of you feel the same way after a hectic day.

Hope you enjoy the recipes listed below. Have a stress free, relaxed dinner.

"When one has tasted watermelons, one knows what angels eat." - Mark Twain

Watermelon Lemonade - Texans love lemonade almost as much as sweet tea

3/4 cup sugar
2 cups water
6 cups watermelon - seedless cut into dice
10 oz. fresh lemon juice
lemon slices, garnish

Simple syrup: Bring sugar and water to a boil in saucepan over medium high heat, stirring occasionally until sugar dissolves. In a food processor add watermelon and lemon juice and process well. Combine watermelon juice, simple syrup and chill in pitcher. Add ice to glasses with a slice of lemon for garnish and pour in lemonade. Simply refreshing.


Garden Tomato Tart - I usually make this tart in the summer with fresh from the garden tomatoes, but sometimes you just gotta have it sooner. Enjoy.


1 (9-inch) prepared pie pastry
olive oil
1 large sweet onion, sliced thin
4 slices bacon, chopped
1 cup blue cheese, crumbled (I like Maytag) (or cheese of your choice)
1 lb. ruby red ripe tomatoes, sliced
salt and freshly ground black pepper
red pepper flakes
Italian parsley or fresh basil, chopped


Preheat oven to 375 degrees. Roll out pastry on lightly floured surface into an 11-inch round, place in tart pan with removable bottom. Trim dough and leaving about 1/2-inch overhang, fold under excess and crimp. Lightly prick bottom of tart with fork. Before blind baking, line tart shell with foil and use pie weights or dried beans, etc. Bake about 20 minutes, remove foil and weights and continue baking 8 more minutes. Remove to cooling rack.


Heat saute pan and cook bacon until browned. Remove to paper towels. Remove most of bacon grease and add a little olive oil to pan and cook onion, (about 20 minutes) seasoned with salt, pepper and red pepper flakes. Spread onion mixture onto tart shell, sprinkle with almost all of the cheese, and bacon, arrange tomatoes overlapping over cheese. Sprinkle with rest of cheese and season again with salt and pepper, drizzle with a little olive oil. Place foil over edge of crust to prevent excess browning. Place tart on baking sheet and place under broiler until cheese starts to brown. Remove and place on cooling rack for about 5 minutes before serving. Remove removable bottom and cut into slices. Garnish with chopped parsley or basil or mixture of both.


Frittata with Onion and Asparagus - frittata's are easy and the possibilities are endless what you can use in them. Create your own and see what you come up with.

Olive oil
1 medium sweet onion, thinly sliced
salt and freshly ground black pepper
5 slices bacon, chopped (optional)
1 pound asparagus, cut diagonally into 1-inch lengths
5 large eggs, lightly beaten
1 cup shredded Gruyere cheese


Cook bacon if desired and remove to paper towels. Heat a little olive oil into a 10-inch oven-proof frying pan. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are just tender, 6 to 8 minutes. Add cooked bacon if desired. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Watch carefully so frittata does not burn. Remove from oven and slide frittata onto a serving plate. Cut into wedges. Serve with roasted red potatoes with rosemary. (see my I Love Breakfast blog for this recipe)

Ahi Tuna with Fresh Olive Sauce

4 ahi tuna steaks
1 cup dry white wine
3 tsp. olive oil
2 garlic cloves, minced
1/4 cup kalamata olives, pitted and chopped
2 Tbl. fresh lemon juice
2 tsp. orange zest
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped

In saute pan heat 1 tsp. olive oil. Add garlic and cook for a couple of minutes. Add the olives, lemon juice, orange zest, pepper flakes, salt and freshly ground black pepper, cook for about 5 minutes, add wine and reduce for about 5 minutes. Rub steaks with reserved olive oil and season with salt and pepper. Grill or cook in saute pan for the doneness you prefer. To serve; place steaks on platter and pour over olive mixture. Sprinkle with parsley.


Ham Steaks with Madeira Sauce - It seems most people eat ham for breakfast or serve it during holiday meals. Ham during the week is easy to prepare and makes for a stress free meal.

2 large ham steaks (slice in half)
2 apples, peeled and cored, sliced thin
3 Tbl. butter
1 small shallot, finely chopped
6 Tbl. Madeira wine
2 tsp. tomato paste
2 tsp. Dijon-style mustard


Cook each piece of ham in the 4 Tbl. butter, add shallots. Cook shallots until softened, add sliced apples, add Madeira, cover and cook about 5 minutes. Remove ham to serving platter and cover to keep warm. In the pan with juices add tomato paste and mustard, bring to a simmer, add 2 Tbl. butter, swirl around and pour over ham.


Turkey Burgers in Curry Sauce


Olive oil and Butter (for cooking onion)
1 lb. ground turkey (or beef)
1 small onion, chopped
2 scallions, chopped fine
1/4 cup fine bread crumbs
1 egg, lightly beaten
salt and freshly ground black pepper
2 Tbl. good quality chicken stock
2 Tbl. Italian parsley, chopped
1 Tbl. Cilantro, chopped
1/2 cup blanched, slivered almonds (lightly toasted)
Sauce
1 granny smith apple, peeled, cored
1 Tbl. butter
2 Tbl. shallots, chopped finely
2 tsp. good curry powder
1/2 cup good quality chicken stock
1 Tbl. tomato paste
1/4 cup heavy whipping cream
Cilantro, chopped

Sauce: Peel apple and cut into small cubes. Heat butter in saucepan and add shallots and curry powder. Cook stirring about a minute. Add apple and stir. Add broth and tomato paste. Cook until reduced a little, add cream and cook abut 2 minutes. Taste and adjust seasonings. Serve sauce over patties sprinkled with toasted almonds and chopped cilantro.


Heat some butter in saute pan and cook onion until softened. In a bowl, add bread crumbs, 2 Tbl. stock, onions, parsley, turkey, scallions, egg, salt and pepper. Blend well. Divide into portions and make patties. Heat oil in skillet and cook patties until browned. Serve patties with sauce over them, a sprinkling of almonds and cilantro. Serve with couscous and a simple salad.


Wild Mushroom Saute


1 lb. wild mushrooms (mixture of your favorite)
2 Tbl. olive oil
salt and freshly ground black pepper
1 Tbl. butter
3 garlic cloves, minced
2 Tbl. Italian parsley, chopped
1 small shallot, chopped
3 Tbl. Marsala

Trim mushrooms and clean. If any are large, cut in half. Heat saute pan add olive oil. When very hot add mushrooms, season with salt and pepper. Cook on high constantly stirring until they are browned. Add butter, add shallot and garlic and cook about 1 minute. Deglaze with Marsala, sprinkle with parsley and serve. Can serve over sauteed or grilled chicken breasts, grilled steaks or just eat as side dish.


Julia's Chicken and Potatoes Spanish Style

4 garlic cloves, chopped
salt and freshly ground black pepper, to taste
2 tsp. dried oregano
3 Tbl. white vinegar
6 boneless, skinless chicken breasts
1 lb. Yukon Gold potatoes, chopped into 1-inch dice
1 large onion, chopped
1/4 cup dry white wine
2/3 cup tomato sauce
1/4 cup extra virgin olive oil
1 bay leaf
1/2 cup green olives (garnish)
3 Tbl. capers, drained (garnish)


Combine garlic, salt, pepper, oregano and vinegar in ziplock bag; add chicken place bag in bowl and marinate for about 3 hours.


In a large saute pan combine chicken mixture, potatoes, onions, tomato sauce, wine, olive oil and bay leaf; bring to a boil, cover and reduce heat simmering and stirring occasionally for about 45 minutes or more. Remove bay leaf and place chicken mixture on serving platter and sprinkle with olives and capers.


Risotto with Peas and Lemon - risotto is another dish you can use your imagination and create endless possibilities. See what you can come up with.


1 small onion or whole shallot, diced small
5 Tbl. butter
2 cups Arborio
1 cup dry white wine
6 cups good quality chicken stock
1 cup frozen peas
1 lemon, zested
1 Tbl. lemon juice
1 cup fresh grated Parmesan cheese


In a saucepan add chicken stock and heat, reduce to a simmer. In a large saute pan on medium, saute onion or shallot in butter until soft. Add arborio and stir to coat. Add wine and keep stirring until almost reduced. Add 1/2 cup stock at a time and constantly stir. When stock starts too look reduced add another 1/2 cup and continue stirring until all stock has been added. Just before the last cup add peas, lemon juice and lemon zest. Stir in 1 Tbl. butter and Parmesan cheese. The entire process will take you about 30 to 40 minutes.


Spaghetti Squash Saute


2 1/2 lbs. spaghetti squash
1 Tbl. fresh oregano, chopped
1 box cherry or grape tomatoes left whole
1 bunch scallions, chopped including green part
2 garlic cloves, minced
olive oil
1/4 cup white wine
salt and freshly ground black pepper
1/4 cup Parmesan cheese, shaved
Italian parsley, chopped (garnish)

Cut squash in half lengthwise and place on baking sheet cut side down. Bake at 450 for 30 minutes or until strands are loosened with fork. Remove seeds, cool squash and remove spaghetti strands of squash with fork, discarding shells.


In a saute pan add some olive oil and saute oregano, tomatoes, scallions and garlic for about 2 minutes. Stir in wine and season with salt and pepper. Cook a 2 minutes, remove from heat, stir in squash. Place on platter and garnish with parsley and shaved Parmesan.


Julia's Easy Vegetable Crab Pasta


1 onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 red bell pepper, chopped
1 box grape tomatoes
1 Tbl. butter
olive oil
1/4 cup white wine
1/4 cup heavy cream
2 garlic cloves, minced
1/4 cup pesto (make own or purchase prepared)
1 lb. penne pasta
1 lb. fresh lump crabmeat
Freshly grated Parmesan cheese
Italian parsley, chopped (garnish)


In large pot of boiling salted water add pasta and cook al dente. Drain and mix with a little olive oil. Set aside. In large saute pan, add butter and olive oil; saute onions, and garlic until tender. Add wine and reduce, add red pepper, squash and zucchini and saute about 2 minutes, then add tomatoes, pesto and cream cooking about 1 minute. Add drained pasta. Gently stir in crab. Place on platter and sprinkle with Parmesan and parsley.


Rich Creamy Cheddar Cheese and Ham Chowder

4 Tbl. butter
4 carrots, diced
1 onion, chopped
3 cups good quality chicken stock
1 lb. red potatoes, cut in to large chunks
2 cups ham, cut into small chunks
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
2 cups aged Cheddar cheese, shredded
freshly ground black pepper
Tabasco
Italian parsley, chopped
Fresh chives, chopped
Croutons (garnish)


Melt 1 Tbl. butter in stockpot and add onions and carrots and saute until onion is soft. Add stock and potatoes and bring to boil. Reduce heat, cover and simmer about 20 minutes. Melt 3 Tbl. butter in small saucepan and whisk in flour for about 1 minute. Gradually whisk in milk and cream, remove from heat and stir in the cheese, season with pepper and Tabasco. Stir cheese mixture into stockpot, heat through. Remove to bowls and garnish with parsley, chives and croutons. When reheating, be careful about burning cheese, heat gently. Serve with warm buttered biscuits.

Simple Shrimp with Spicy Cream Sauce


1/2 cup butter
1 large onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
3 jalapenos, seeded and sliced thin
salt and freshly ground black pepper
3 cloves garlic, minced
40 large shrimp, shelled and deveined
1 cup sour cream
1/2 cup fresh salsa
Small, fresh flour tortillas, warmed
Black beans
Fresh salsa (condiment)

Heat black beans in saucepan, adding a little salsa. Melt butter in large saute pan, saute onion and peppers and garlic until soft (not too soft). Add shrimp and saute until pink, fold in sour cream, add 1/2 cup salsa, do not boil heat gently. Taste and season with salt and pepper. To serve; place shrimp mixture in warmed tortillas, add extra salsa. Serve with black beans.

Simple, Easy - Chicken and Shrimp over Hot Rice


1/4 cup butter
1 small box mushrooms, sliced
3 scallions, sliced including green part
2 cans condensed cream of chicken soup (I told you it was easy)
1/2 cup Sherry
1/2 cup half and half
1 cup cheddar cheese, shredded
2 cups cooked chicken
2 cups cooked shrimp (shelled and deveined)
2 Tbl. Italian parsley, chopped
Hot rice


Make your rice, 1 cup rice to 2 cups water or stock, season with salt and pepper, bring to boil, cover, reduce heat.


In large saute pan, melt butter add mushrooms and scallions saute for about 4 minutes. Add soup, stir in sherry and half and half, mixing well. Turn heat to low and add cheese, mix constantly, add chicken, shrimp and heat through, but do not boil, stir in parsley. Taste and season with salt and pepper. Serve over rice.


Easy Dessert?


I always keep some homemade pound cakes in the freezer. Slice into pieces and place on plates, add fresh strawberries (or berries of your choice or peaches you might have to mix with a little sugar), add another slice of pound cake and add fresh whipped cream which you have whipped in a little powdered sugar, garnish with fresh mint and serve.

Grilled fruit is another easy idea. You can use and indoor grill pan or use your outdoor grill. You can grill almost any fruit such as; pineapple, peaches, plums, apricots and even bananas if you use a skewer. Serve with ice cream, drizzle with honey, chocolate sauce, sprinkling of nuts, sorbets, fresh raspberry sauce, the possibilities and ideas are endless.

Bon Appetit

"The Lord is my Shepard, I shall not want...He guides me in the paths of righteousness."

Psalm 23: 1-3

Comforting Casseroles

What's not to like about a casserole? They are easy to prepare, taste good, are comforting and homey, great on a cold night and fun to create. Casseroles are a staple at potlucks, church functions and family gatherings. A casserole, from the French for "saucepan" is a large, deep pot used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a "casserole dish".

Have you ever heard of Janssans frestelse? It's a Scandinavian casserole consisting of sprats (a small oily fish similar to anchovy) potatoes, onion, bread crumbs and cream. Casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy topping.

Casseroles are cooked slowly in the oven. The casseroles we know today are a relatively modern invention. Early 18th century casserole recipes consisted of rice that was pounded, pressed, and filled with a savory mixture of meats such as chicken or sweetbreads. Around the 1870's casseroles stated to resemble what we think of today. Casseroles became especially popular in America during the twentieth century, especially in the 1950s.

One common method of preparing casseroles in the United States and Canada is to use condensed soup, especially cream of mushroom soup. Examples would be the tuna casserole (with canned tuna, cooked pasta, sometimes peas, and cream of mushroom soup) and green bean casserole (green beans with cream of mushroom soup, topped with french fried onions). We all had them in the 50's and people today still make the infamous "green been casserole" for the holidays.

In Minnesota and the Dakotas, where they are one of the typical foods of the region, casseroles are called hotdish. My friend Deanne's son did not like casseroles growing up so she dubbed them "bakes" and he ate them. One evening our daughter Brittany did not want to eat some cantaloupe I served in a fruit salad with dinner so she hid them inside the casserole. When she told Jerry she was done, he went in to the dining room and almost started laughing because all the fruit was sticking out of the casserole and not hidden. She looked so innocent he let her be excused from the table and called me in and we both started laughing.

If you are not inclined to use soups as the base of some casseroles, please make a homemade sauce. Most of the time I don't use soups and make my own sauce, but using soup is easy and quick, so do what pleases you. I have included recipes both way.

Hope you enjoy the casseroles listed below.

Here in Texas the King Ranch Casserole reins supreme. They say the King Ranch was named after a ranch in south Texas - this ranch is bigger than some states! I hear the ranch apparently claims no ownership to the casserole. Some say a ranch-hand developed the dish, but this has also not been proven. All I know is that it's good to the last bite.

Sauce
6 Tbl. butter
2 cloves garlic, minced
2 tsp. chili powder
6 Tbl. all-purpose flour
2 cups good quality chicken stock
1 cup milk
1/2 cup sour cream
Salt and freshly ground black pepper
Filling
2 Tbl. extra-virgin olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tsp. chili powder
3 cloves garlic, chopped
1/2 cup mushrooms, sliced (the original calls for mushroom soup)
4 cups chopped or shredded cooked chicken
1 can (15. oz) Rotel diced tomatoes, drained (Rotel is another Texas staple)
Salt and freshly ground pepper
Oil, for frying
18 corn tortillas
3 cups of Monterey Jack cheese and sharp Cheddar, shredded
1/2 cup black olives, sliced
cilantro, chopped (garnish)
sour cream (garnish)
avocado slices (garnish)

Preheat oven to 350. Lightly grease a 9- by 13-inch dish. Sauce: Melt the butter in a medium saucepan over medium heat. Saute the garlic and chili powder in the butter, about 1 minute. Stir in the flour until you have a smooth paste. Cook for 1 minute, stirring constantly. Whisk in the broth, then the milk, stirring until the mixture is smooth and thick. Remove from the heat and stir in the sour cream. Season to taste with the salt and pepper. Filling: Heat the oil in a large skillet over medium-high heat. Saute the bell peppers, garlic, onion, chilies and mushrooms, about 8 minutes. Stir in the chicken and Rotel tomatoes. Season to taste with salt and pepper and remove from the heat.

Heat 1/2 inch of oil in a skillet over medium-high heat. Holding the tortillas with tongs, dip them one by one into the oil just long enough to soften. Drain on paper towels.

Assembly: Arrange six tortillas in the casserole dish. Cover with half the chicken mixture, 1/3 of the sauce, and 1/3 of the cheese. Scatter half the olives over the cheese. Repeat the layer with tortillas, chicken, sauce, cheese and olives. Finish with six more tortillas, the remaining sauce, and remaining cheese. Bake for about 30 minutes, until browned and bubbly. Turn on broiler and let get good and bubbly for a couple of minutes, making sure to watch so it doesn't burn. Let casserole rest for about 10 minutes before serving. Garnish with cilantro sprigs, and avocado slices serving extra sour cream if desired, after all it doesn't have enough calories as it is!

Julia's Turkey Lasagna

2 Tbl. olive oil
1 onion, chopped
4 garlic cloves, minced
2 lbs. ground turkey
1/2 lb. sweet Italian turkey sausage, casings removed
1 (28-oz.) can diced tomatoes, drained
1 jar of your favorite pasta sauce (or make your own) I like the tomato/basil one
1 (6 oz.) can tomato paste
1/4 cup Italian parsley, chopped (plus a little extra)
1/2 cup fresh basil leaves, chopped
salt and freshly ground black pepper
1 box lasagna noodles (or use fresh lasagna)
15 oz. ricotta cheese
1 1/2 cup fresh Parmesan cheese, grated
1 extra-large egg, lightly beaten
1 lb. fresh mozzarella, thinly sliced

Preheat the oven to 400. Heat the olive oil in a large skillet. Add the onion and cook until translucent. Add the garlic and cook for 1 more minute. Add the sausage and ground turkey and cook, breaking it up with a fork, until nicely browned and no longer pink. Add the tomatoes, tomato paste, pasta sauce, parsley, basil, salt, and pepper. Simmer, uncovered, over medium-low heat, for 30 to 45 minutes, until thickened. Taste and adjust seasonings.In a large pot of boiling salted water cook lasagna noodles until tender, drain.  In a bowl, combine the ricotta, 1 cup Parmesan, the egg, about 3 Tbl. chopped parsley, salt, and pepper. Set aside. Ladle 1/3 of the sauce into a 9 x 13 inch rectangular casserole dish, spreading the sauce over the bottom of the dish. Then add the layers : half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/2 cup of Parmesan. Bake for 45 minutes, until bubbly and hot. Remove and let rest about 10 minutes before serving.

Dorothy's Hot Potato, Hamburger Casserole (my mom's and I love, love, love it!)

1 onion, chopped
2 lbs. ground beef (we use ground turkey)
6 large russet potatoes, peeled and cubed
1 can tomato soup (you might need 2 cans)
1 can of diced tomatoes, drained
2 cans whole green beans, drained (I use fresh beans, steamed)
butter
milk
salt and freshly ground black pepper

First get a pot of boiling salted water boiling, add potatoes. Cook about 20 to 30 minutes until tender. Drain and add back to pot. Add butter, salt and pepper and milk and mash well, taste and adjust seasonings. Set aside.  Next; in a skillet add a little oil and onions, cook for a couple of minutes then add ground meat and cook until browned and no longer pink. Drain if any liquids remain. Add back to pan, add tomato soup, green beans and gently mix. In a 13x9 casserole dish add meat mixture then top with whipped potatoes. If desired you can also sprinkle with grated cheddar cheese. Place in 350 oven and bake until bubbly and lightly browned on top about 30 minutes. Remove from oven and let rest about 10 minutes before serving.

Tater Tot Casserole - I learned to make this in Mrs. Corbin's home economics class in 10th grade and I still love it and I use canned soup

1 large bag tater tots
2 lbs. ground beef (I use ground turkey)
1 or 2 cans cream of celery soup
salt and freshly ground black pepper
1 onion, chopped
4 celery ribs, chopped

Preheat oven to 350. In a large skillet add some oil and cook onion and celery for a couple of minutes. Add meat and cook until browned and no longer pink. Drain any liquid and place mixture back into pan. Add 1 can of soup and mix up, if more is needed add it. In a 13x9 casserole spray a little cooking spray and layer tater tots. Then spoon on all of the filling and on top of filling layer more tater tots. Bake about 45 minutes or until browned and hot. Remove from oven, let rest about 10 minutes and serve. How easy is that?

Julia's Sauerkraut Casserole

6 strips of bacon, chopped and cooked crisp
1 1/2 lbs. ground sausage
1 onion, chopped
1 (32 oz) jar sauerkraut, drained and rinsed
1 cup crisp apple, peeled and chopped
freshly ground black pepper
1/2 tsp. thyme
1 tsp. caraway seeds
1 bag egg noodles
1 can cream of mushroom soup
1 can cream of celery soup
dry white wine
Swiss cheese, shredded

Cook egg noodles in pan of boiling salted water about 8 minutes, drain. In a saute pan cook bacon, remove to paper towels, drain most of grease and add onion and cook until softened, add apple and cook about 2 minutes. Remove, set aside. Add sausage to pan and cook until browned, add caraway seeds and thyme and cook for a minute.  In a large bowl, mix soups with a little white wine, add rest of ingredients except cheese and sauerkraut and mix well. Place sauerkraut in bottom of a 13x9 casserole and pour rest of ingredients over. Add some shredded cheese and bake at 350 for about 30 minutes. Remove and add extra cheese, place under broiler and let cheese get lightly browned and bubbly, be sure to watch so it doesn't burn. Remove from oven and let rest about 10 minutes before serving.

Tamale Casserole

1 1/2 lbs. ground turkey (can use beef)
3 Tbl. olive oil
1 large onion, chopped
2 clove garlic, minced
1/2 cup chopped bell pepper
2 cans (14.5 oz.) diced tomatoes
2 cans (small) Mexicorn, drained
salt and freshly ground black pepper
2 tsp. chili powder
1/2 cup yellow cornmeal
1 cup water
1/2 cup sliced ripe olives
Topping
1 1/2 cups milk
1 tsp. salt
2 Tbl. butter
1/2 cup yellow cornmeal
1 cup shredded sharp Cheddar cheese
2 eggs, slightly beaten

In a large skillet add some oil and cook onion, garlic, and bell pepper just tender. Add ground turkey and cook until browned and no longer pink. Pour off excess grease. Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer. Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes. Add the sliced olives and pour into a lightly greased 13x9 casserole pan.
Topping
Heat 1 1/2 cups milk with 1 tsp. salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake in a preheated 375 oven for 30 minutes until browned and bubbly.

Ham Artichoke Casserole

6 Tbl. butter, divided
4 Tbl. all-purpose flour
2 cups whipping cream
1 cup mushrooms, sliced
1 Tbl. fresh lemon juice
2 cups Black Forest Ham, chopped
1 onion, chopped
1 can (14 oz.) artichoke hearts, drained & quartered
1 tsp. thyme
Parmesan cheese
Fresh bread crumbs
Salt and freshly ground black pepper, to taste

Melt 4 Tbl. butter in saucepan, add flour and whisk together; cook about 1 minute stirring constantly. Slowly add cream and whisk until smooth and thickened. In a saute pan, add remaining butter with a little olive oil and saute onions and mushrooms until tender. Add lemon juice, thyme and stir well. Add mushroom mixture and ham to cream sauce and blend. Season with salt and pepper. In a 9x13 casserole pan, add artichoke, pour ham mixture over and sprinkle with fresh bread crumbs and Parmesan cheese. Bake at 350 for about 30 minutes until bubbly and hot.

Julia’s Phyllo Chicken

½ cup butter, melted and divided
12 sheets phyllo pastry
3 cups diced cooked chicken
½ lb. bacon, cooked and crumbled
1 package (10 oz) frozen chopped broccoli, thawed, drained and patted dry. Don’t like frozen use fresh, cook and chopped
1 tsp. dried oregano
2 cups crumbled feta cheese
6 eggs
1 cup whipping cream
½ cup milk
Salt and freshly ground black pepper

Brush sides and bottom of a 13x9 casserole dish with some of the melted butter. Place one sheet of phyllo in bottom of dish and brush with butter, repeat with five more sheets. (keep remaining phyllo dough covered with lightly dampish towel to avoid drying out). In a bowl combine chicken, oregano, bacon, broccoli and feta cheese, spread evenly over phyllo in baking dish. In another bowl, whisk together eggs, cream, milk, salt and pepper and pour over chicken mixture. Cover filling with one sheet of phyllo and brush with butter, repeat with remaining phyllo dough. Brush top with remaining butter. Bake uncovered at 375 for 35-40 minutes or until knife inserted in center comes out clean. Let rest about 10 minutes before slicing.

My husband Jerry doesn't do much cooking, but he is good at making his chicken, broccoli, rice casserole.

Jerry’s version of wonderful rice casserole

Rice; Cook 1 cup rice with 2 cups water
Chicken breasts - gently simmer in water until cooked, cool and chop into large pieces
1 can cream mushroom soup
1 can cream chicken soup
dry white wine
1 large lemon, juiced
zest of lemon
1 cup mayonnaise
1 cup sour cream
3 cups shredded cheddar cheese
1 head broccoli, chopped large, steamed to crisp/tender
Salt and freshly ground black pepper

In large casserole, add cooked rice. In large bowl add soups, lemon, zest, mayo, a little wine, sour cream and 2 cups cheese, mix add cooked chicken and broccoli, season to taste with salt and pepper. Mix gently and pour over rice. Bake about 1/2 hour, then top with additional cheese and turn on broiler until bubbly.

Chicken and Broccoli - another version

4 ½ cups diced Chicken breasts, cooked same way
Broccoli, cooked same way
½ cup mayonnaise
2 cans Cream chicken soup
1 tsp. good curry powder
1 cup grated cheddar cheese
2 Tbl. Sherry (not cooking sherry)
Salt and freshly ground black pepper
Fresh bread crumbs (2 or 3 pieces fresh bread, pulsed in food processor to crumbs)
melted butter

Mix all ingredients except broccoli and bread crumbs. Line casserole dish with broccoli. Add chicken mixture, then top with bread crumbs that have been tossed in a little melted butter. Bake 350 about 40 to 50 minutes.

Bon Appetit

"For the needy shall not always be forgotten, and the hope
of the poor shall not perish forever."
Psalm 9:18

Chinese

Before I became a professional chef and went to culinary school, I took a lot of cooking classes and one of my favorites was an extensive Chinese class. It was in the early 80's and taught by a Chinese woman from San Diego, CA. The class was a fantastic and here are some of the recipes we made. I have changed them up a little for our tastes.


Most dishes in Chinese cuisine is prepared in bite-sized pieces ready for direct picking up and eating with chopsticks. Traditional Chinese cuisine is also based on opposites, whereby hot balances cold, pickled balances fresh and spicy balances mild.


One year I took a trip to Hong Kong and had some amazing food, much of it I did not care to know what I was eating. This of course was on the streets, not in the high end restaurants or hotel where we stayed. On the backstreets in Hong Kong we saw many a barbecued "unmentionable meat" hanging in the butchers windows. Made me sick to be honest. One day my friend and I wandered into a little place where we were the only women. The little toothless cook kept waving at us and made us some of the best food we ate in Hong Kong.

Being tall, everyone kept asking me if I was a model or basketball star and actually stopping me on the street to inquire. My main goal in Hong Kong was purchasing my Louis Vuitton handbag, which I ended up getting at the Peninsula Hotel. Another delight at the Peninsula was the wonderful afternoon high tea. The hotel is beautiful and the tea is so lady like and very special, I highly recommend it.


In Hong Kong, Dim Sum is undoubtedly the best in the world and the Yung Kee restaurant has the finest roast goose around. One restaurant you've got to see in the Jumbo Floating - it's not that the food is really great it's the wow factor of this place.


The Star Ferry is a passenger ferry service in Hong Kong. Its principal routes carry passengers across Victoria Harbour, between Hong Kong Island and Kowloon. It was founded in 1888 as the Kowloon Ferry Company. The fleet of ferries operates routes across the harbour, carrying thousands of passengers a day. The Star Ferry is very popular with tourists, and has become one of the icons of Hong Kong heritage.


The open air markets are a sight to see and if you love shopping a must see. You can usually find a lot of "knock off" merchandise and prices are reasonable. If you want custom made shoes or clothing, Hong Kong is the place. I had some shoes made out of snake skin that fit like a glove and were absoutely beautiful. Also, the silk fabrics you can find are luxurious and a great buy.


Another must see is,Victoria Peak, a mountain in Hong Kong also known as Mount Austin, and locally as The Peak. The mountain is located in the western half of Hong Kong Island. With an altitude of 1,811 ft. it is the highest mountain on the island proper, but not in the entirety of Hong Kong. It is a major tourist attraction which offers spectacular views over central Hong Kong, Victoria Harbour, and the surrounding islands.

I hope you enjoy trying some of the recipes listed below. With Chinese cooking everything goes fast, so have all your ingredients ready and prepared. This way you have stress free cooking and it will be enjoyable.


Shrimp Fried Rice


1/4 lb. raw shrimp in shells (get large ones)
3 Tbl. cooking oil
3 eggs, lightly beaten
2 strips bacon
1/4 cup onion, chopped
4 cups of cooked rice
1/4 cup bean sprouts, washed and drained
2 scallions, finely chopped including green part
1 tsp. salt
1/2 Tbl. dark soy sauce
1 Tbl. oyster sauce


Seasoning mixture
pinch of salt
1/2 tsp. soy sauce
1 tsp. white wine
3/4 tsp. cornstarch
dash of pepper


Clean and shell and dice shrimp into 1/4-inch pieces and sprinkle on seasoning mixture. Heat wok and add 1/2 Tbl. oil. Scramble eggs lightly; remove from wok and set aside. Heat wok, add 1/2 Tbl. oil and cook bacon, drain on paper towel and chop fine. Heat wok. Add 2 Tbl. oil, stir fry shrimp and onion for 30 seconds over medium heat. Add rice and stir fry for 6 minutes. Add sprouts, scallions, onion, dark soy sauce, oyster sauce, bacon and scrambled egg, mix thoroughly.

Chicken Stir-Fry with Spicy Peanut Sauce


1 cup sliced chicken breast
1 cup mushrooms, sliced
1/2 cup snow peas, sliced on diagonal
1/2 cup red pepper, slivered
2 Tbl. peanut oil
1 tsp. soy sauce


Sauce1 1/2 Tbl. peanut butter
2 1/2 Tbl. vegetable oil
1 1/2 Tbl. honey
2 Tbl. soy sauce
2 tsp. vinegar
1/2 tsp. sesame oil
1/2 tsp. cayenne
1 Tbl. scallion, minced
1 Tbl. fresh cilantro, chopped


Heat wok and add oil; saute chicken until lightly browned, remove to platter. Saute mushrooms, red pepper and snow peas about 2 minutes, add soy sauce and chicken.


Sauce; mix the peanut butter and oil until smooth, then add other ingredients. Pour over chicken mixture saute for a couple of seconds and serve with rice.


Chinese Hot Mustard (easy)


For every Tbl. of mustard powder, add 1 Tbl. cold water and just a hint of oil, mix well. Serve as condiment for egg rolls, barbecued pork or whatever you like.


Chicken and Corn Soup


6 3/4 cups water
2 lbs. chicken
6 whole peppercorns
1 1/2 tsp. salt
2 sprigs fresh parsley
1 onion, cut into thin slices
1 (1-inch) piece of fresh ginger (peel removed) cut into thin slices
8 scallions
1 can (16 oz.) cream style corn
2 tsp. instant chicken bouillon
1 tsp. sesame oil
1/2 tsp. grated ginger root
dash of black pepper
1/4 cup cornstarch
2 egg whites
2 slices cooked ham, cut into 1 1/2 inch long matchstick strips


Combine 6 cups water, the chicken, whole peppercorns, 1 tsp. salt and parsley in Dutch oven. Add thinly sliced onion and ginger to chicken mixture. Cover pan and cook over medium heat until water boils. Reduce heat to low and simmer 1 1/2 hours. Remove any fat from stock, strain stock and return stock to pan. Cut enough meat off chicken to give you 2 cups. Finely chop 4 of the scallions. Add the chopped scallions, corn, chicken bouillon, sesame oil, the grated ginger and remaining 1/2 tsp. of salt to stock. Cover over medium heat until stock boils.


Blend cornstarch and 1/2 cup remaining water. Stir mixture into stock, cook and stir until soup thickens. Beat egg whites and remaining 1/4 cup water lightly with fork. Drizzle egg whites slowly into stock while stirring stock vigorously. Stir ham into chicken soup. Pour soup into bowls and add remaining scallions cut into thin slices.


Szechuan Soup


1 oz. dried mushrooms
boiling water
6 oz. uncooked boneless lean pork
4 oz. cooked ham
1 small red bell pepper
8 scallions
1/2 cup water chestnuts
8 oz. firm tofu
2 qts. good quality chicken stock
1/2 cup white wine
4 tsp. soy sauce
2 tsp. Chinese chili sauce
2 1/2 Tbl. cornstarch
5 Tbl. water
2 tsp. vinegar
3 tsp. sesame oil
1 egg
8 oz. uncooked shrimp, cleaned and shelled


Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes, drain and remove stems, discard. Cut caps into thin slices. Cut pork and ham into matchstick thin strips. Remove seeds from pepper and cut into thin strips. Cut water chestnuts into slices. Cut tofu into 1/2 inch cubes. Combine chicken stock, wine, soy sauce and chili sauce in Dutch oven. Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5 minutes. Blend cornstarch and 4 Tbl. water. Slowly stir mixture into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes. Stir in vinegar and sesame oil into soup. Beat egg and remaining 1 Tbl. water with fork. Gradually drizzle egg into soup while stirring soup vigorously. Add scallions, tofu and shrimp. Cook another 2 minutes until shrimp is pink.


Chinese Long Beans - I love long beans and use them all the time


1 1/2 lb. Chinese Long beans
1/2 cup unsalted dry roasted peanuts
2 tsp. soy sauce
3 small fresh Thai chilies, finely chopped
1/2 tsp. salt
1 1/2 Tbl. peanut oil
1 Tbl. garlic, chopped
1 large shallot, halved lengthwise then very thinly slices crosswise
2 Tbl. fresh lime juice


Cook untrimmed beans in a large pot of boiling salted water, uncovered about 4 minutes. Transfer to a bowl of ice water to refresh, the drain and pat dry with paper towels.


Pulse peanuts in food processor until about half of peanuts are finely ground and remainder are in large pieces (do not make a paste). Stir together soy sauce, chiles and salt in a bowl. Heat wok over high heat, add oil then add garlic and stir-fry until garlic becomes pale golden in color about 5 seconds. Add peanuts and stir fry about 30 seconds. Add beans and stir fry until well coated about 2 minutes. Remove work from heat and stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with extra salt if needed.


Wonton Pork with Shrimp
 2 tsp. vegetable oil
8 oz. ground lean pork
1 1/2 cups shrimp, finely chopped (peeled and cleaned)
2 Tbl. soy sauce
1 Tbl. rice wine vinegar
salt and freshly ground black pepper
10 bamboo shoots, finely chopped
2 dried mushrooms, soaked in cold water for 30 minutes, drained and chopped
2 scallions, finely chopped including green part
1 tsp. cornstarch, mixed to a paste with 1 Tbl. water
36 wonton wrappers
vegetable oil for frying


Heat oil in frying pan. When hot add pork and fry until pink is gone. Stir in shrimp, rice wine, soy sauce, salt and pepper, bamboo shoots, mushrooms and scallions and fry for 1 minute, stirring constantly. Stir in cornstarch mixture until the pan mixture thickens. Remove from heat and transfer to bowl to cool.


Lay the wonton wrappers on flat surface. Put a little filling inside and pinch edges together to seal. Pull the corners at the base together to seal. Fill all wrappers. Fill a large saucepan one-third full of oil and heat until hot. Carefully add wontons a few at at time and fry for about 3 minutes until golden brown. Remove and drain on paper towels. Serve with dipping sauce.


Mandarin Chicken


2 whole boneless skinless chicken breasts, cut into narrow strips
2 Tbl. oil
1 large red pepper, cut into strips
1/2 lb. mushrooms, sliced
1 cup sliced celery
6 oz. pea pods
6 scallions, sliced
3/4 cup good quality chicken stock
1/4 cup honey
2 Tbl. soy sauce
1 Tbl. hot mustard
1 Tbl. vinegar
5 tsp. cornstarch
1 (11 oz.) can mandarin oranges, drained
3/4 cup cashews


Brown chicken in oil until golden. Add red pepper, mushrooms, celery, pea pods and scallions. Cook until tender crisp. In a bowl, mix the chicken stock, honey, soy, mustard, vinegar and cornstarch and add to pan and cook stirring until thickened. Add the oranges cook just a minute. Remove to platter and garnish with cashews. Serve with hot jasmine rice.


Lobster Cantonese
 2 lobsters, cleaned and meat removed, cut into 1 1/2 inch pieces
2 Tbl. oil
1 Tbl. black bean sauce
1 onion, chopped
2 cloves garlic, chopped
8 oz. ground pork
3 Tbl. soy sauce
1 tsp. sugar
2 Tbl. sherry
salt and freshly ground black pepper
1 Tbl. cornstarch
5 Tbl. water
1 egg, beaten


Heat the oil and fry the black bean sauce, garlic and onion until lightly browned. Add pork and fry until browned. Add soy sauce, sherry, sugar, salt, pepper and lobster, cover and simmer for about 10 minutes. Blend cornstarch and water to a paste and stir in pan and simmer until sauce clears and thickens. Turn off heat and stir in egg before serving.


Potato Nests - these are so fun to make and serve


1 lb. grated potato, skin removed
3 Tbl. cornstarch
salt and freshly ground black pepper
oil for frying


Combine grated potato, cornstarch and seasonings. Dip basket molds or wire strainers into hot oil. Place 5 Tbl. potato mixture into the basket. Arrange another smaller basket over one with potato mixture. Holding both handles together, dip into hot oil to cover. When potatoes are set , smaller basket can be removed. Continue cooking until crisp and golden. Use for serving seafood, eggs, or anything you desire.


Kung Pao Chicken


3/4 lb. chicken, boned and skinned
2 Tbl. oyster sauce
2 1/2 Tbl. cooking oil
8 small dried red chilies
3 garlic cloves, minced
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch pieces
1 (8 oz) can bamboo shoots, sliced and drained
2 tsp. cornstarch dissolved in 1 Tbl. water
1/3 cup roasted peanuts


Sauce
3 Tbl. dry sherry
1/4 cup Chinese black vinegar or can use balsamic (easier to find)
1/4 cup chicken stock - good quality
1 Tbl. soy sauce
2 Tbl. hoisin sauce
2 tsp. sesame oil
2 Tbl. chili garlic sauce
2 tsp. sugar


Cut chicken into 1-inch pieces. Marinate chicken with oyster sauce in bowl and let stand for 10 minutes. Combine sauce ingredients in bowl. Place a wok over high heat until hot. Add 2 Tbl. oil and add chilies and cook stirring until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok. Add remaining 1/2 Tbl. oil and add garlic cook about 10 seconds. Add celery, bell pepper and bamboo shoots, stir fry for about 2 minutes. return chicken and chilies to wok stir fry for 1 minute. Add sauce and bring to boil. Add cornstarch mixture and cook stirring until sauce boils and thickens. Add peanuts and stir to coat.

Spicy Eggplant


1/4 lb. ground pork


Marinade
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cornstarch


Sauce1/4 cup good quality chicken stock
4 Tbl. soy sauce
1 tsp. red wine vinegar
1 tsp. sugar
2 tsp. cornstarch

4 Asian eggplants
2 cloves garlic, minced
4 Tbl. oil
2 Tbl. hot bean sauce
2 Tbl. chili paste with garlic
1 tsp. sesame oil
3 scallions, sliced on diagonal for garnish, including green part


Combine ground pork with salt, pepper and cornstarch. Marinate pork for 15 minutes. In a small bowl, combine chicken stock, soy sauce,vinegar and sugar and whisk in cornstarch.


Cut eggplant into 1-inch pieces. Heat wok over medium high heat; add 2 Tbl. oil. When oil is hot, add eggplant and stir fry for 3 to 4 minutes. Remove and drain on paper towels. Add 2 Tbl. oil to wok, when hot add garlic and bean sauce. Stir fry until aromatic. Add ground pork and stir fry until it changes color stirring with wooden spoon. Push pork to sides of wok and add the sauce in middle and bring to boil, stirring quickly to thicken. Add back the eggplant and chili paste. Cook for a couple of minutes and stir in sesame oil. Place on platter and garnish with scallions.


Hoisin Pork


12 oz. Chinese egg noodles, uncooked
1 1/4 lb. pork tenderloin, trimmed of fat
2 tsp. sesame oil
4 garlic cloves, minced
2 tsp. ginger root, peeled and finely shredded
1 red pepper, cut into thin strips
1 1/2 cups snow peas
1/2 cup good quality chicken stock
1 Tbl. cornstarch
1/2 cup hoisin sauce
1 Tbl. soy sauce
1/2 cup scallions, sliced thin on diagonal including green part
1/4 cup cashews


Prepare noodles by cooking in salted boiling water until tender. Cut pork into 1/4 inch thick slices and cut sliced in half. Heat oil in wok over medium high heat until hot. Add pork, garlic and ginger; stir fry for 3 minutes or until pork is no longer pink. Transfer to bowl and set aside. Add pepper and snow peas to work and stir fry 1 minute. Combine stock and cornstarch; mix well. Add broth mixture, hoisin and soy to wok; bring to boil stirring constantly. Add back pork mixture stir fry for 1 minute. Drain noodles and transfer to platter. Spoon pork mixture over noodles and sprinkle with sliced scallions and garnish with cashews.


Chinese Barbecued Pork - serve with hot Chinese mustard, and toasted sesame seeds


1 lb. lean pork shoulder
2 cups water


Marinade1/2 tsp. salt
dash of pepper
1 1/4 Tbl. sugar
2 tsp. soy sauce
1 1/2 tsp. oyster suace
1 1/2 tsp. hoisin sauce
2 tsp. white wine
1 Tbl. honey


Cut meat into 1-inch thick slices about 5x2 inches. To make it easier to cut meat, place in freezer for a little while. Combine marinade ingedients and marinate meat for at least 5 hours or overnight in the refrigerator.


Preheat oven to 375. Put 2 cups water in roasting pan and add any remaining marinate. Place a rack in pan and put meat on rack. Roast for 30 minutes on each side, basting 3 or 4 times with juices from pan. Do not cover! Increase oven temperature to 425 and roast 10 minutes or more on one side to brown meat. Serve.


Broccoli in Oyster Sauce
 1 bunch broccoli (1 1/4 lb.)
vegetable oil
1/4 cup oyster sauce
1 tsp. sesame oil
1/2 onion, thinly sliced
1/2 red pepper, thinly sliced
5 cloves garlic, minced
3 scallions chopped, including green part
2 Tbl. toasted sesame seeds


Clean broccoli and cut into florettes. Steam until crisp/tender. In a heated wok add peanut oil to slizzling, add onion, pepper and garlic and stir fry a couple of minutes, add broccoli and stir about 2 minutes. Add sauce and toss around, add sesame oil. Remove to platter, sprinkle with chopped scallions and sesame seeds.


Szechuan Prawns


1/2 lb. large prawns
1 1/2 Tbl. oil
salt
4 whole dried red chili peppers
4 garlic cloves, minced
1 tsp. fresh ginger, finely chopped
2 Tbl. scallions, finely chopped including green part


Sauce
1 1/4 tsp. cornstarch
1/4 cup good quality chicken stock
1 Tbl. white wine
2 tsp. hoisin sauce
1 Tbl. ketchup
1 Tbl. sesame oil
1 tsp. oyster sauce
1 tsp. soy sauce
1 tsp. sugar


Shell, devein, wash prawns. For sauce; add cornstarch to chicken stock and whisk to incorporate, add remaining sauce ingredients, mix well and set aside.


Heat wok, add oil, whole chili peppers, garlic, ginger and scallions. Stir fry for 30 seconds over high heat. Add prawns and stir fry for 2 minutes, sprinkle with salt. Mix sauce again and add to prawns and bring to fast boil. Cook uncovered for 30 seconds over high heat. Remove and discard chili peppers or leave in if you like them. Serve with rice.


Chinese aren't actually known for their desserts. They eat fresh fruit or ice cream type dishes, along with sweet bean pastes, gao (sticky sweet cake), jellies, pudding or cookies. When I was in Hong Kong, our hotel served a lot of French pasteries, which I guess was mainly for the tourists. I won't be giving any Chinese dessert recipes.


Bon Appetit

Seek the Lord and His strength: seek His face continually

Psalm 105:4