I hope you enjoy the recipes listed below.
Refreshing Spring Beverage
1 bottle sparking rose
3 cups strawberry lemonade
1/4 cup grenadine
1 fresh lemon, sliced
1/2 cup fresh sliced strawberries
Mint leaves for garnish
Into a large glass pitcher combine rose, strawberry lemonade, grenadine, sliced lemon and sliced strawberries. Mix to combine, pour over ice in glasses and garnish with mint.
"There is something in the flavor and aroma of the fresh strawberry that no amount of skill has been able to preserve - E.F. White, - 1908
Strawberry Sangria
1 bottle Pinot Grigio
12 fresh strawberries, sliced
2 fresh lemons
1/4 cup simple syrup (equal parts sugar and water, boiled, cooled)
2/3 cup Vodka
1 cup Sprite soda
Into a large glass pitcher add wine, vodka and berries. Zest the lemon and add to wine in pitcher. Squeeze out lemon juice and add to pitcher. Add simple syrup and mix to combine. Cover and refrigerate about 30 minutes to chill. Serve over ice in glasses.
Creamy Artichoke Dip - always a hit
1 (8 oz) package cream cheese, soft
1/2 cup frozen artichoke or canned hearts, thawed or drained well
1/3 cup fresh Parmesan cheese, grated
2 Tbl. fresh parsley, chopped
2 tsp. fresh lemon juice
pinch of salt and freshly ground black pepper
Splash of Tabasco, I like a lot
1 garlic clove, finely minced
Accompaniments; vegetables, baguette slices, crackers
Into a food processor add garlic and cream cheese, pulse to combine well. Add remaining ingredients except accompaniments and pulse to combine. Remove to a serving bowl. If you are having more then a few people over I would double this as it goes fast. Note; you can also add some fresh crab to the mix too.
Ham and Scallion Scones - made these for catering many times and great use at breakfast split with fluffy scrambled eggs and goat cheese inside, or see note below
3 cups all purpose flour
1/4 cup sugar
1 Tbl. baking powder
1/2 tsp. salt
3/4 cup unsalted butter, cold
1 cup buttermilk
1 1/4 cup deli black forest ham, cut into small pieces
1 bunch fresh scallions, chopped including green part
Tabasco, to taste
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Into a large bowl add flour, sugar, baking powder and salt to combine. Cut in butter with pastry cutter until crumbly texture. Stir in buttermilk, Tabasco, ham and scallions and when combined turn out onto work surface. Using your hand, flatten and fold the dough a few times until you can shape dough into a circle about 1-inch thick. Cut circle into 8 wedges and place on baking sheet, brush tops with a little extra buttermilk and bake about 18 minutes to golden in color. Remove to cooling rack. Note; you can also add about 1/2 heaping cup of sharp Cheddar cheese if desired. Also, sometimes for breakfast, I split them in half, add poached egg to each side and drizzle with homemade hollandaise sauce, serving with crispy hash browns and fruit.
Spicy Thai Vegetable Wraps
Sauce
1/2 cup crunchy peanut butter
2 tsp. Asian chili paste
2 Tbl. Tamari
Wraps
9-inch flour tortillas
2 cups shredded carrots
1/2 English cucumber, sliced in half lengthwise then thinly sliced into moons
2 cups snap peas, sliced diagonally
2 scallions, thinly sliced diagonally
Into a bowl add peanut butter, chili paste and Tamari whisking in 2 Tbl. hot water to blend. Divide the sauce mixture between the tortillas and spread, add the vegetables and roll up burrito style, slicing in half on the diagonal. Note; you can also add any other vegetables you enjoy. Note; add any vegetables you enjoy or if you like chicken or steak, you can add that too.
Butter Lettuce Salad with Oranges and Goat Cheese - so delicious
1 head of butter lettuce, cored and torn in pieces
1/2 cup shelled pistachios, lightly toasted and rough chop
2 beautiful juicy navel oranges, peeled, pith removed and flesh segmented (squeeze juice from remaining oranges and reserve the juice)
1/2 cup creme fraiche
1/4 cup fresh chives, finely chopped
salt and freshly ground black pepper
1/2 cup goat cheese, crumbled in the larger pieces
Onto a large serving platter add lettuce, pistachios and orange segments. Into a small bowl whisk the orange juice from the oranges you segmented and whisk with the creme fraiche, 3 Tbl. chives, salt and pepper, pour over salad, tossing to combine. Garnish with remaining chives and goat cheese.
Pork Chops with Rhubarb Sauce - love this one of my favorites in spring in Rhubarb!
5 stalks fresh rhubarb, cut into 1/2-inch pieces
1/3 cup brown sugar, packed or to your taste
1 Tbl. butter
2 tsp. apple cider vinegar
1/2 tsp. fresh ginger, grated
1 tsp. fresh lemon juice
2 Tbl. vegetable oil
4-bone-in 1-inch thick pork chops
Into a saucepan add rhubarb, brown sugar, butter, vinegar, ginger, and lemon juice. Cook stirring until tender and sauce thickens, taste and adjust flavorings. Into a large saute pan, add oil. Season chops with salt and pepper and cook to desired doneness, turning once. Remove to serving platter and spoon over sauce. Serve with mashed potatoes and a spring tossed salad.
Springtime Fresh Lemon and Pea Pasta
1 lb. bucatini
1 cup ricotta cheese
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
1 fresh lemon zested and juiced
salt and freshly ground black pepper
pinch of red pepper flakes
2 cups frozen peas, thawed
1/4 cup fresh basil, chiffonade (garnish)
Into a large pot of boiling salted water add pasta and cook al dente, reserve 1 cup of cooking water and drain well. Add pasta back to cooking pot and combine ricotta, oil, cheese, zest/juice and red pepper flakes. Season with salt and pepper tossing to combine. Add a touch of the pasta water and toss to desired thickness. Pour into serving platter and garnish with more cheese and fresh basil.
Delicious Baked Salmon
1/4 cup freshly grated Parmesan cheese
2 Tbl. fresh parsley, chopped
3 scallions, finely minced, including green part
1 Tbl. olive oil
1 large fresh lemon, zested and juiced
4 garlic cloves, minced
salt and freshly ground black pepper
1 large salmon fillet
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Into a bowl mix the oil, parsley, Parmesan, zest and garlic to combine. Season salmon with salt and pepper. Place salmon onto baking sheet and evenly spread with mixture from bowl. Cover with foil and bake about 15 minutes. Remove foil and drizzle with lemon juice, add back to oven and bake about 5 more minutes until done. Remove to serving platter and garnish with extra lemon wedges.
Spicy Garden Chicken Salad
Chicken
1 cup buffalo sauce
2 Tbl. honey
1 fresh lime juiced
1 tsp. garlic powder
1/2 tsp. onion powder
salt and freshly ground black pepper
3 large chicken breasts, bone and skinless
1 Tbl. vegetable oil
Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
2 garlic cloves, finely minced
1/4 cup fresh parsley, chopped
2 scallions, finely minced including green part
salt and freshly ground black pepper
Tabasco, to taste
Salad
1 large head Romaine hearts, chopped
3 celery stalks, thinly sliced
2 large avocados, peeled, pitted and sliced (spritz with fresh lime juice)
1/2 red onion, julienned thinly
1 cup pear or cherry tomatoes, sliced in half
3/4 cup good quality blue cheese, (I like Maytag brand) crumbled
4 slices thick cut bacon, sliced
Chicken; into a large bowl combine; buffalo sauce, honey, lime juice, garlic powder and onion powder. Season chicken with salt and pepper. Reserve 1/3 cup of sauce. Add chicken to marinade tossing to coat. Let marinade for about 40 minutes in refrigerator. Into a large saute pan add oil to heat. Remove chicken from marinade and allow marinade o drip off, then add to pan. Cook about 6 minutes, turn and brush with reserved marinade. Continue cooking about 8 more minutes. Place onto cutting board for about 10 minutes, slice into strips. Dressing; into a bowl whisk the mayonnaise, sour cream and buttermilk. Add remaining ingredients and stir to combine. Refrigerate. Salad; into a large saute pan, add sliced bacon and cook to brown and crisp, remove to paper towels. Into a large rimmed serving platter add lettuce, celery, red onion, crisp bacon, tomatoes and avocados. Top with blue cheese crumbles. Top with sliced chicken and drizzle over dressing, serve remaining dressing on side.
Creamy Lemon Chicken
2/3 cup all purpose flour
1 cup freshly grated Parmesan cheese, divided
2 tsp. garlic powder
1/2 fresh large lemon zested
salt and freshly ground black pepper
4 boneless, skinless chicken breasts
3 Tbl. olive oil
2 Tbl. butter
3 garlic cloves, minced
1 cup heavy whipping cream
3 cups baby spinach
1/2 cup white wine
1 fresh lemon, juiced
1/2 cup fresh basil, chiffonade
Onto a large plate combine flour and 1/2 cup Parmesan cheese, garlic powder and zest. Season chicken breasts with salt and pepper and dredge all sides in flour mixture. Into a large saute pan add oil and butter to medium high heat. Add chicken and cook to golden brown on first side, turn and cook to golden brown on other side and juices run clean. Remove from pan and keep warm. Turn heat down and add a touch more butter to pan. Add garlic, cooking and stirring to soften. Add spinach to wilt. Add wine and reduce slightly. Add cream, season with more salt and pepper stirring to combine. Add lemon juice and reduce about 3 minutes. Remove pan from heat and stir in remaining Parmesan to combine. Add back cooked chicken breasts and continue cooking a few minutes on low. Remove to serving platter and garnish with basil.
Crunchy Beer Battered Fish
1 1/2 cups all purpose flour
salt and freshly ground black pepper
1/2 tsp. Old Bay seasoning
1 (12 oz.) bottle of lager beer
1 egg, beaten
2 lbs. fresh cod, cut into pieces
Vegetable or peanut oil for frying (I like peanut oil)
Tarter sauce and lemon wedges for serving
Into a large baking dish whisk the flour, some salt, pepper, Old Bay and then whisk in beer and egg. Let stand 10 minutes. Pat fish dry with paper towels and season with salt and pepper. Into a large deep sided pot over medium add about 3-inches of oil and heat to 375 degrees. In batches coat cod in batter then carefully drop into hot oil. Fry to golden brown and cooked through about 6 minutes, flipping fish half-way through. Remove to paper towels and season with some more salt. Continue frying. Serve with tarter sauce and lemon wedges. Hot crispy fries are good too.
Springtime Creamy Asparagus Soup
2 Tbl. butter
1 garlic clove, finely minced
2 lbs. fresh asparagus, ends trimmed and cut into 1-inch pieces
salt and freshly ground black pepper
2 cups rich chicken stock
1/4 cup white wine
1/2 cup heavy whipping cream
fresh chives, chopped for garnish
Into a Dutch oven over medium melt butter, add garlic and cook to soften about 1 minute. Add asparagus, season with salt and pepper cooking 7 minutes, add wine and reduce, add stock and simmer covered about 20 minutes and with with an immersion blender, puree soup. Stir in cream the warm over low warm. Taste and adjust seasonings. Garnish with chives and serve.
Rack of Lamb - Perfect for Easter Dinner
3 Tbl. fresh rosemary leaves, chopped
3 garlic cloves, chopped
1 Tbl. fresh thyme leaves
salt and freshly ground black pepper
2 Tbl. olive oil
2 (8 lb.) Frenched racks of lamb
Fresh parsley
Fresh lemon wedges
Into a food processor add garlic, rosemary, thyme and salt, pulse, drizzle in olive oil to form paste. Place lamb on large rimmed baking sheet and season with salt and pepper. Coat tops with herb mixture and let rest for 1 hour. Preheat oven to 450 degrees. Roast lamb about 30 minutes for medium rare or to your liking. Remove and tent with foil letting rest for 15 minutes before carving. Add to serving platter, garnish with parsley and lemon wedges.
Salmon, Bacon, Lettuce and Tomato Sandwich - there is a restaurant in Carlsbad, CA that serves a similar sandwich I always order (or you could make this into a salad)
4 (6 oz.) salmon fillets (or however many people you are serving)
8 slices thick cut bacon
salt and freshly ground black pepper
Boston lettuce leaves
Ruby red tomatoes, sliced
2 beautiful avocados, peeled, pitted and sliced thinly
Mayonnaise mixed with a touch of lemon zest and juice
Nice artisan bread, sliced into pieces
Preheat oven to 400 degrees. Place salmon onto lined baking sheet (parchment paper) and sprinkle with salt and pepper. Bake about 18 minutes and remove from oven. Cook bacon to crisp and browned, remove to paper towels. Assembly; smear mayonnaise onto both sides of bread, for each sandwich top one side with avocado slices, bacon, tomato, lettuce and salmon. Slice on diagonal and spear with picks. Serve with hot crispy fries, potato chips, potato salad, a garden salad, etc. Note; if making a salad, use croutons, chopped romaine, chop up the salmon and make a green goddess salad dressing.
Grilled Steak with Chimichurri Sauce
1/2 bunch fresh cilantro, minced
1 bunch of fresh parsley
1/4 cup fresh chives, minced
1/2 cup red onion, diced
3 Tbl. fresh oregano
2 garlic cloves, finely minced
2 fresh limes, zested and juiced
1/2 cup extra virgin olive oil
2 Tbl. red wine vinegar
pinch of red pepper flakes
salt and freshly ground black pepper
Steak
2 Tbl. olive oil
1 lb. skirt steak
salt and freshly ground black pepper
Sauce; place ingredients into a food processor and pulse to combine, I like mine with some texture. Steak; heat your grill and season steak with salt and pepper. Place onto hot grill and grill about 4 minutes per side. Remove to cutting board and tent with foil resting about 10 minutes. Slice steak into 1-inch strips and drizzle with sauce. You can serve with grilled asparagus, crusty bread slices, roasted potatoes, garden salad.
Mushroom and Blue Cheese Burgers - my friends and I used to make these stuffed burgers back in the 70's.....wow that was a long time ago.
2 lbs. ground chuck
1 box of mushrooms, sliced
Blue cheese, crumbles
Thick cut bacon
1 red onion, sliced thinly
Worcestershire sauce, to your taste
salt and freshly ground black pepper
Lettuce leaves
Ruby red tomatoes, sliced thinly
Burger buns (good quality)
Accompaniments; mayonnaise, mustard, ketchup
Into a large bowl add meat, salt, pepper and Worcestershire sauce, mix to combine and form into thin patties. Cook bacon to brown and crisp and remove to paper towels. Remove most of the bacon fat and add mushrooms cooking and stirring to brown, remove to cool slightly. Butter the buns and toast. Onto half of the thin burger patties spoon some mushrooms and add blue cheese to your liking, I like a lot. Form more thin patties and press over the stuffed burgers so nothing will leak out. Either grill or add to hot saute pan and cook to desired doneness. Add condiments to your toasted buns, top with burgers, bacon, lettuce and sliced tomatoes.
I Love Taquitos and These Baked Ones Are Really Good - Fast, easy for a quick meal
3 cups cooked and shredded chicken breast
1 (8 oz.) package cream cheese, soft
1 chipotle in adobo sauce, chopped and 1 Tbl. of the sauce
1 tsp. cumin
1 tsp. chili powder
salt and freshly ground black pepper
12 corn tortillas
1 1/2 cups sharp cheddar cheese
1 1/2 cup Pepper Jack cheese, shredded
For serving; Pico de gallo, sour cream and guacamole
Preheat oven to 425 degrees. Grease a large baking sheet with cooking spray. Into a large bowl combine shredded chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper. Place tortillas on microwave safe plate and cover with damp paper towel. Microwave about 30 seconds. Spread 1/4 cup of filling onto one end of each tortilla, sprinkle with a little of both cheeses and roll up tightly and spear with toothpick. Continue using all tortillas and filling. Bake about 20 minutes or until browned and crispy. Depending on how many people you are serving you might want to double recipe. Place onto serving plates and top with accompaniments.
Slow Cooker Chicken Posole - love this
4 cups rich chicken stock
3 boneless, skinless chicken breasts
2 poblano peppers, roasted, cooled, skin remove and chopped
1 large white onion, chopped
2 garlic cloves, minced
1 Tbl. cumin
1 Tbl Mexican oregano - yes it really does make a difference
2 tsp. chili powder
salt and freshly ground black pepper
3 cups caned hominy, rinsed and drained
Accompaniments; thinly sliced red radishes, thinly sliced green cabbage, fresh cilantro chopped
Into your slow cooker add all ingredients except hominy and accompaniments. Cook on low for about 8 hours. Remove chicken and shred with forks, place back into slow cooker along with hominy and cook another 30 minutes. Serve with accompaniments and hot flour tortillas with butter. I like some Tabasco too. YUMMMM
Simple Grilled Balsamic Chicken Breasts
1/4 cup balsamic vinegar
3 Tbl. extra virgin olive oil
2 Tbl. brown sugar
3 garlic cloves, finely minced
1 tsp. dried thyme
1 tsp. dried rosemary, crushed
4 nice sized chicken breasts
salt and freshly ground black pepper
Fresh parsley, chopped for garnish
Into a bowl whisk the vinegar, oil, brown sugar, garlic, dried herbs. Reserve 1/4 cup of marinade. Season chicken with salt and pepper and add to marinade, for about 20 minutes in refrigerator. Preheat grill to medium high. Remove chicken from marinade draining off excess marinade. Cook about 6 minutes per side or until thermometer reaches 165 degrees. Place onto serving platter and garnish with parsley. Serve with tossed salad, mashed potatoes and vegetable.
Strawberry Cake
Cake
1 cup butter, softened
2 cups sugar
4 eggs, separated
3 cups all purpose flour
1 Tbl. baking powder
pinch of salt
1 cup milk
1 tsp. pure vanilla extract
1/2 tsp. almond extract
2 (16 oz.) fresh strawberries
Frosting
1 (8 oz.) container mascarpone cheese, soft
2/3 cup sugar, divided
2 cups heavy whipping cream
1/2 tsp. vanilla extract
1/2 tsp. almond extract
Cake; preheat oven to 350 degrees. Grease and flour 2 (9-inch) rounds 2-inch deep cake pans. Into a stand mixer beat butter to fluffy, add sugar beating well. Add egg yolks beating to combine. Into a bowl whisk the flour, baking powder and salt, add to butter mixture alternating with milk and beginning and ending with flour. Beat to blend after each addition, add extracts to combine. Into a clean dry bowl of electric mixer add egg whites until stiff peaks form. Fold 1/3 of whites into batter; fold in remaining egg whites in 2 batches. Pour batter evenly into prepared pans. Bake about 28 minutes or until pick inserted comes out clean. Cool in pan for 10 minutes and then remove from pan to wire rack to cool completely. Strawberries; slice thinly and flat. Frosting; into a bowl stir the mascarpone cheese and 1/3 cup of sugar. Into a bowl of electric mixer beat whipping cream with extracts, add remaining 1/3 cup of sugar to to stiff peaks form. Fold 1/3 of the whipped cream mixture into cheese mixture and fold in remaining. Assembly; place one cake layer onto serving cake plate and spread with 3/4 cup of frosting, place sliced strawberries down on frosting. Fill in gaps between berries with more frosting and gently spread. Add top layer of cake and spread with remaining frosting on top and sides, garnish with whole berries.
13x9 Old Fashioned Angel Food Cake
2 1/2 cups sugar
1 1/2 cups all purpose flour
pinch of salt
2 1/2 cups egg whites
1 tsp. fresh cream of tartar
1 tsp. pure vanilla extract
1 tsp. fresh lemon juice
Luscious Lemon Frosting
1/2 cup butter, soft
1 (8 oz.) package cream cheese, soft
1 1/2 tsp. fresh lemon zest
1/4 cup fresh lemon juice
5 cups powdered sugar, sifted
Preheat oven to 375 degrees. Line bottom and sides of 13x9 baking pan with foil, allowing 3-inches to extend over sides of pan. Do not grease foil. Into a sifted sift sugar, flour and salt into a bowl. Beat egg whites and cream of tartar on high with electric mixer to stiff peaks. Fold in 1/3 cup of sugar at a time to just blend after each addition. fold in vanilla and lemon juice. Spoon into pan. Pan will be very full. Bake for about 30 to 35 minutes until wooden pick comes out clean. Invert cake onto a lightly greased wire rack and let cool with pan over the cake about 1 hour. Remove pan and peel off foil. Transfer cake to large serving platter. Frosting; into a bowl of electric beater beat butter and cream cheese to combine and fluffy, add lemon zest, juice and gradually beat in powdered sugar. Spread frosting over cooled cake and garnish with lemon zest.
Bon Appetit
Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight. - Proverbs 3:5-6
Commit to the Lord whatever you do, and he will establish your plans. - Proverbs 16:3
When you pass through the waters, I will be with you; and when you pass through the rivers, they will not sweep over you. When you walk through the fire, you will not be burned; the flames will not set you ablaze. - Isaiah 43:2
When I am afraid, I put my trust in you. - Psalm 56:3
But blessed is the one who trust in the Lord, whose confidence is in him. They will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green. It has no worries in a year of drought and never fails to bear fruit. - Jeremiah 17:7-8
Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life. - Psalm 143:8
This is the confidence we have in approaching God: that if we ask anything according to his will, he hears us. - 1 John 5:14
Whoever dwells in the shelter of the Most High will rest in the shadow of the Almighty. I will say of the Lord, "He is my refuge and my fortress, my God, in whom I trust." - Psalm 91:1-2
For we live by faith, not by sight. - 2 Corinthians 5:7
