I need to clarify this recipe. My mom made this for us back in the day but when I pressed her for the recipe she could not recall it. So I had to put my memory to to the test and this is the end result.
Serves 6
2 pounds skirt steak, sliced into small pieces
20 ounces of sliced mushrooms
1 large onion diced
2-3 cloves of garlic diced
2 teaspoons thyme
1/2 cup dry white or marsala wine
2 cups beef stock
2 tablespoons corn starch
1/2 cup cold water
2 tablespoons olive oil
salt and pepper to taste
Heat the olive oil in a large skillet. Add the mushrooms. Leave in the pan on high heat and don't stir for about 4 minutes, stir to flip them and continue cooking for about 3 more minutes. When the mushrooms have reduced, add the meat and season with salt, pepper and thyme. Continue to cook until meat is browned. Add the onions and the garlic and cook for about 3 more minutes. Add the wine and beef stock, adjust seasoning if needed. Mix the corn starch and water together and pour over items in skillet, stirring to combine. Continue to cook until mixture comes to a full boil and thickens. Lower heat to simmer for about 5 minutes. Serve over buttered rice.
Cook's Notes- Mushrooms give off less water if you do not stir them too much during cooking. I add them to the pan and leave them alone until they have browned on the first side. Then I stir them just to get the majority to turn over. Then I leave them alone for another 3 minutes or so until the other side is browned. Do not season them until you are almost done cooking them. Salt also encourages them to release their water.
Thursday, April 28, 2011
Tuesday, April 26, 2011
Mom's Carrot Cake
This recipe comes to you courtesy of my mom. It was always a crowd favorite. The first time I made it was when I was about 12. I made it for my mom on her birthday. I flew solo when I made it and it came out beautifully. The original recipe calls for a cup and a half of oil. I reworked the recipe with 1 stick of butter and 1 cup applesauce. Way less fat but just a much flavor and moisture.
1 stick of butter softened
2 cups sugar
1 cup unsweetened applesauce
4 eggs
1 teaspoon cinnamon
2 cups shredded carrots
2 cups flour
2 tsp cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped nuts
1 cup shredded coconut
1 can crushed pineapple, well drained
Cream Cheese Frosting
2 cups unsweetnened heavy cream whipped, set aside
1 brick of softened cream cheese
1 container of mascarpone cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix together all the dry ingredients in a large bowl, set aside. In a mixer blend together sugar and butter. Add eggs one at a time. Mix in pineapple and carrots. Add half of the dry ingredients, then all of the applesauce and finish with the rest of the dry ingredients. Fold in the nuts and coconut. Pour into 2 9 inch greased cake pans. Bake at 350 for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool and unmold. Frost with cream cheese frosting below.
Cream Cheese Frosting
In a mixer whip the cheeses with the powdered sugar and vanilla. By hand, fold in the whipped cream. Frost the cake and set it in the frig until ready to serve.
Cook's Notes- Mascarpone Cheese is an Italian Cream Cheese. It tastes similar to unsweetened whipped cream. It can be used in both sweet and savory dishes. Look for it in the deli section of your grocery store.
1 stick of butter softened
2 cups sugar
1 cup unsweetened applesauce
4 eggs
1 teaspoon cinnamon
2 cups shredded carrots
2 cups flour
2 tsp cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped nuts
1 cup shredded coconut
1 can crushed pineapple, well drained
Cream Cheese Frosting
2 cups unsweetnened heavy cream whipped, set aside
1 brick of softened cream cheese
1 container of mascarpone cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix together all the dry ingredients in a large bowl, set aside. In a mixer blend together sugar and butter. Add eggs one at a time. Mix in pineapple and carrots. Add half of the dry ingredients, then all of the applesauce and finish with the rest of the dry ingredients. Fold in the nuts and coconut. Pour into 2 9 inch greased cake pans. Bake at 350 for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool and unmold. Frost with cream cheese frosting below.
Cream Cheese Frosting
In a mixer whip the cheeses with the powdered sugar and vanilla. By hand, fold in the whipped cream. Frost the cake and set it in the frig until ready to serve.
Cook's Notes- Mascarpone Cheese is an Italian Cream Cheese. It tastes similar to unsweetened whipped cream. It can be used in both sweet and savory dishes. Look for it in the deli section of your grocery store.
Paella
Paella is a Spanish one pot meal. It's a good choice for a weeknight meal for a couple of reasons. The entire meal is contained in the one dish, eliminating the need for sides and you can get it on the table in about 40 minutes max. Even less if your meat is defrosted ahead of time. Serves about 6-8
6 boneless, skinless chicken thighs
1 pound shrimp peeled and deviened
6-8 large scallops
2 Linguesa Sausages cut into slices
1 onion diced
1 red bell pepper diced
2 cloves of garlic minced
1 can fire roasted tomatoes
1 cup frozen peas
2 tablespoons olive oil
1 cup white long grain rice(not instant)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon smoked paprika
1 small pinch saffron (optional)
salt and pepper to taste
In a large, heavy skillet heat the oil. Add the sausage and cook until crisp. Add the chicken and continue to brown. Pour the rice into the bottom of skillet. Add the onions, pepper, garlic, salt and pepper, and tomatoes.
Stir to combine. Pour over all the paprika, saffron, wine and stock. Bring to boil, lower to simmer and put a lid over skillet. Set timer for 15 minutes. At minute 9 add the scallops, pushing them down into the liquid. At minute 7 put the shrimp over top. At minute 5 add the peas. Cover and continue to let the timer run out. Turn off the heat and let the dish sit covered for 5 more minutes. Serve.
Cook's Notes- Paella lends itself well to just about any seafood. You could add clams or mussels in shell right before you add the liquid and let them go. Not a seafood fan, leave it out all together. I have even seen a vegetarian version with eggplant, peppers, onions and frozen artichoke hearts.
Linguesa Sausage is a spanish style sausage and readily available in the meat section of your grocery store. It has smoked paprika and garlic in it so it lends itself beautifully to the dish.
6 boneless, skinless chicken thighs
1 pound shrimp peeled and deviened
6-8 large scallops
2 Linguesa Sausages cut into slices
1 onion diced
1 red bell pepper diced
2 cloves of garlic minced
1 can fire roasted tomatoes
1 cup frozen peas
2 tablespoons olive oil
1 cup white long grain rice(not instant)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon smoked paprika
1 small pinch saffron (optional)
salt and pepper to taste
In a large, heavy skillet heat the oil. Add the sausage and cook until crisp. Add the chicken and continue to brown. Pour the rice into the bottom of skillet. Add the onions, pepper, garlic, salt and pepper, and tomatoes.
Stir to combine. Pour over all the paprika, saffron, wine and stock. Bring to boil, lower to simmer and put a lid over skillet. Set timer for 15 minutes. At minute 9 add the scallops, pushing them down into the liquid. At minute 7 put the shrimp over top. At minute 5 add the peas. Cover and continue to let the timer run out. Turn off the heat and let the dish sit covered for 5 more minutes. Serve.
Cook's Notes- Paella lends itself well to just about any seafood. You could add clams or mussels in shell right before you add the liquid and let them go. Not a seafood fan, leave it out all together. I have even seen a vegetarian version with eggplant, peppers, onions and frozen artichoke hearts.
Linguesa Sausage is a spanish style sausage and readily available in the meat section of your grocery store. It has smoked paprika and garlic in it so it lends itself beautifully to the dish.
Monday, April 25, 2011
Pasta with Bacon, Goat Cheese and Peas
Pasta is a working girl's best friend. If you are in a hurry, you can't go wrong with pasta. All you need is a few basic pantry ingredients and you are good to go. I like to serve this with a lovely garden salad
Serves 6
3-4 strips of bacon diced
1/2 of a red onion diced
1 1/2 cup of frozen peas
5 oz goat cheese
2 cloves of garlic diced
1/2 cup dry white wine
salt and pepper to taste
Start your pasta water. Meanwhile chop the bacon, onion and garlic. In a large dry skillet, cook the bacon until crisp. Drain off as much fat as possible. Add the onion and garlic and continue to cook for about 3 minutes. Add the peas and cook for another 3 minutes, stirring occasionally. Season the skillet mixture with salt and pepper. Add the goat cheese breaking up until mostly incorporated. Add the wine and cook until it makes a smooth sauce. Turn off the heat and leave until pasta is cooked. Remember to liberally salt your pasta water, it should taste like sea water. Drain the pasta, reserving 1-1 1/2 cups of water. Pour the pasta into the skillet and reheat. Add the pasta water and continue to cook until the water tightens up the sauce. Serve immediately. Don't forget the parm!
Cook's Notes- After I finished this dish I thought that this would also have been good with fresh, diced mushrooms. Bacon and shrooms are a classic.
If you want to lower the fat content, swap the bacon for prosciutto. It is much lower in fat and just as yummy. You may want to add 1 tablespoon of olive oil to your pan before you add the prosciutto.
Serves 6
3-4 strips of bacon diced
1/2 of a red onion diced
1 1/2 cup of frozen peas
5 oz goat cheese
2 cloves of garlic diced
1/2 cup dry white wine
salt and pepper to taste
Start your pasta water. Meanwhile chop the bacon, onion and garlic. In a large dry skillet, cook the bacon until crisp. Drain off as much fat as possible. Add the onion and garlic and continue to cook for about 3 minutes. Add the peas and cook for another 3 minutes, stirring occasionally. Season the skillet mixture with salt and pepper. Add the goat cheese breaking up until mostly incorporated. Add the wine and cook until it makes a smooth sauce. Turn off the heat and leave until pasta is cooked. Remember to liberally salt your pasta water, it should taste like sea water. Drain the pasta, reserving 1-1 1/2 cups of water. Pour the pasta into the skillet and reheat. Add the pasta water and continue to cook until the water tightens up the sauce. Serve immediately. Don't forget the parm!
Cook's Notes- After I finished this dish I thought that this would also have been good with fresh, diced mushrooms. Bacon and shrooms are a classic.
If you want to lower the fat content, swap the bacon for prosciutto. It is much lower in fat and just as yummy. You may want to add 1 tablespoon of olive oil to your pan before you add the prosciutto.
Friday, April 22, 2011
Brunch!!!!!
I love brunch but I am not a fan of the huge price tag to eat out. So we will often have it at home. Usually if I'm serving brunch it is usually on a Sunday after we return from church. It never fails but holidays that fall on a Sunday are the weekend I'm scheduled to sing at the Mission. That means I need recipes that I can make ahead and throw into the oven as soon as I get home. Oven French Toast is a family favorite and the recipe closely resembles a bread pudding. Since I made that Christmas morning I am going to make a strata this year. Again, it is assembled just like a bread pudding. Below I've given you my Easter brunch menu along with some of the recipes. I wish everyone a very happy Easter.
Here's what's going to be on the Garrene's Easter table
Sausage, Spinach, and Cheese Strata
Oven Home Fries
Fresh Berries
Sweet Rolls
Here's what's going to be on the Garrene's Easter table
Sausage, Spinach, and Cheese Strata
Oven Home Fries
Fresh Berries
Sweet Rolls
Oven Home Fries
Home fries make a great side to the strata. I came up with this method because I didn't want to stand around a skillet on Easter. I wanted to have everything come out of the oven at the same time.
Cook's Notes- To save time, look for bags of home fries in the refrigerated section of your grocery store. I get the chunky kind.
Serves 8-10
Serves 8-10
2-3 bags of home fries
1 large onion chopped
1/2 teaspoon thyme
1-2 large red bell peppers chopped
Salt and pepper to taste
Olive oil
Place the potatoes, onion and peppers in a bowl. Give them a liberal sprinkle of salt and pepper. Pour on 2-3 tablespoons of olive oil over all. Toss to coat. Pour onto a rimmed baking sheet that has been sprayed with cooking spray. Put into a preheated 350 oven for 45 minutes to 1 hour until veggies are browned. Half way through baking, remove from oven and turn to get them evenly browned.
Sausage, Spinach, and Cheese Stratta
A strata is the Italian version of a bread pudding. They are a great item for a brunch menu because you can make it the day before and then bake it the day of your party.
Serves 12
1 loaf unsliced bread(make it a good quality loaf of soft white bread from the bakery)
1 pound Italian sausage
2 cups Gruyere cheese
1 large package of frozen chopped spinach
1 large onion diced
2 cloves garlic minced
8 large eggs
3 cups fat free half and half
1 teaspoon salt
1/2 teaspoon pepper
several dashes of Tabasco sauce
Spray a large casserole dish with cooking spray, set aside. Defrost the spinach. Place the spinach in the center of a clean kitchen towel. Fold in the edges over the spinach and give it a good squeeze. Keep squeezing to get as much water out of the spinach as you can. Squeeze the sausage from its casing into a large skillet with 1 tablespoon olive oil and brown. Add the onion, spinach and garlic and cook until onions are translucent. Cut the bread into 1-2 inch cubes. Mix together the eggs, half and half, salt, pepper and tabasco in a large bowl. To assemble, put the bread, cheese, and sausage mixture into the casserole. Pour the egg mixture over the top. Cover and place in the frig overnight. Preheat the oven to 350. Place the strata onto a rimmed baking sheet. Bake uncovered for 1 hour to 1 hour and 30 minutes. If the strata browns too fast, tent with foil until baked.
Cook's Notes- Different ovens and even the type of baking dish you use may vary the cooking time. Start to test for doneness after an hour. Insert a knife into the center. If it comes out clean, it's done.
Serves 12
1 loaf unsliced bread(make it a good quality loaf of soft white bread from the bakery)
1 pound Italian sausage
2 cups Gruyere cheese
1 large package of frozen chopped spinach
1 large onion diced
2 cloves garlic minced
8 large eggs
3 cups fat free half and half
1 teaspoon salt
1/2 teaspoon pepper
several dashes of Tabasco sauce
Spray a large casserole dish with cooking spray, set aside. Defrost the spinach. Place the spinach in the center of a clean kitchen towel. Fold in the edges over the spinach and give it a good squeeze. Keep squeezing to get as much water out of the spinach as you can. Squeeze the sausage from its casing into a large skillet with 1 tablespoon olive oil and brown. Add the onion, spinach and garlic and cook until onions are translucent. Cut the bread into 1-2 inch cubes. Mix together the eggs, half and half, salt, pepper and tabasco in a large bowl. To assemble, put the bread, cheese, and sausage mixture into the casserole. Pour the egg mixture over the top. Cover and place in the frig overnight. Preheat the oven to 350. Place the strata onto a rimmed baking sheet. Bake uncovered for 1 hour to 1 hour and 30 minutes. If the strata browns too fast, tent with foil until baked.
Cook's Notes- Different ovens and even the type of baking dish you use may vary the cooking time. Start to test for doneness after an hour. Insert a knife into the center. If it comes out clean, it's done.
Wednesday, April 13, 2011
Easter
When I think of Easter, I am reminded of fancy dresses with lots of lace and patent leather shoes, daffodils and tulips, and of-course chocolate bunnies and died Easter eggs. One Easter my grandparents decided to give all of us grandkids real white rabbits. We were all thrilled, I can't say the same about my parents, aunts and uncles though. My brother and I each had one. I can't remember their names but I do remember my mother buying carrots with their tops on so that we could give them to the rabbits. I don't think my grandparents ever heard the end of it from all the adults. After that my grandmother stuck to handing out See's Easter Eggs. It was much safer and parent approved!
When I was little, all the holidays were celebrated at my grandparents house. They lived just down the street from us so I lived over there as a kid. After my grandfather died, the holidays moved to our house and my mom took over the cooking. After my grandmother passed away, the responsibility fell to me and I am still feeding the masses every holiday. This year I am not fixing Easter dinner but will be having brunch. Christopher starts finals and I go back to work the next day so we all thought it might be easier to have the meal earlier in the day. Below I have published some of my family's favorites for Easter dinner. In the next few days I will publish my brunch menu when I figure out what we will be having. I can definitely promise that cinnamon rolls and Italian Easter bread will be on the table.
Monday, April 11, 2011
Greek Salad
I like to make this salad when I'm doing a main dish with a Greek influence, like my Greek Chicken Cassarole.
I've included a picture below.
Serves 4-6
1 Large English Cucumber sliced
1/3 cup diced red onion
2 cans garbanzo beans drained and rinsed
1/2 cup Feta cheese crumbles
juice of 2 lemons
1/8 cup olive oil
1 teaspoon oregano
salt and pepper to taste
Combine all veggies and cheese in a large salad bowl. Pour over all lemon juice, olive oil, oregano, salt, pepper.
Toss well to coat and serve
I've included a picture below.
Serves 4-6
1 Large English Cucumber sliced
1/3 cup diced red onion
2 cans garbanzo beans drained and rinsed
1/2 cup Feta cheese crumbles
juice of 2 lemons
1/8 cup olive oil
1 teaspoon oregano
salt and pepper to taste
Combine all veggies and cheese in a large salad bowl. Pour over all lemon juice, olive oil, oregano, salt, pepper.
Toss well to coat and serve
Sunday, April 10, 2011
Let's Dish About Fish!
Fish, I can take it or leave it. Preferably I will usually leave it. So when my doctor started pushing me to put more fish in my diet, naturally I was horrified. I had every excuse at my fingertips. The cost, the smell, the bones, the taste!!!! So I started with shrimp, scallops and cod. Then added salmon red snapper, halibut and bronzino. I have to say that after making a conscious effort to put fish into our diets twice a week, it's not as bad as I first envisioned it would be. Fish has a lot going for it. It is a low fat protein and can be quite versatile. True, cost can be a factor but with a few minor changes to my overall weekly shopping list I have been able to swing it. I have found that purchasing flash frozen fillets can really save money over the fresh and is just as good. Costco is probably the cheapest for frozen fish and Von's Waterfront Bristro brand is also very good when on sale. I also buy only wild caught fish. Why??? It usually contains less mercury then its farmed cousin. Wild salmon also has more Omega 3's than farmed. Well there you have it. My vast knowledge of fish in a measly paragraph. I hope you will give fish a try, it's doable.
Fish with a Spanish Flare
I love Spanish food. It closely resembles Italian but with a few twists. So when I needed to come up with a
recipe for Cod, this is what came to mind.
Serves 4
4 large firm white fish fillets like Cod, Tillapia, Bronzino, or Red Snapper
2-3 cloves of garlic, minced
2 cans of fire roasted tomatoes, undrainded
2 tablespoons smoked paprika
3/4 cup flour
2 teaspoons of salt
1/2 teaspoon pepper
1/2 cups kalamata olives
1/2 cup dry white wine
3 tablespoons olive oil
Lay the fish out on paper towels and pat dry. Season both sides of the fish with 1 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon paprika. Pour flour onto a plate and dredge the fish in flour on both sides. Heat a skillet and add the olive oil. Immediately follow with the fish. Sear on both sides over medium high heat about 3-5 minutes each side. Turn the fish only once. Add wine, tomatoes, garlic. rest of salt, pepper and paprika over top of fish. Finish with the olives. Turn heat down to gentle simmer and cover for about 5 minutes or until heated through. Serve over rice, soft polenta or pasta.
Shrimp Alla Nonna-My Way
This is one of my favorite shrimp dishes. I made a similar recipe that I saw on Everyday Italian, but wanted a lighter version so this is what I came up with.
Cook's Notes- You need 2 very important tools for this dish. A whisk and a hand held grater that resembles a wood rasp. You must have the whisk for the sauce and the grater for the lemon zest. It's important that you add the garlic after the shrimp hits the hot pan, otherwise it will burn.
Take a moment before beginning to cook to dice the garlic, zest the lemon and then juice it.
Serves 6-8 Cooking time 40 minutes
2 pounds of large 31/40 shrimp, peeled, deveined & tails removed
2 cloves of diced garlic
zest and juice of 1 large lemon
2cups fat free half and half
2 tablespoons flour
3 tablespoons butter or margarine
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1-1 1/2 pounds thin spaghetti cooked and drained
Bring 6-8 quarts of water to a boil and add a generous amount of salt. You want it to taste like sea water.
Add the pasta and cook until al dente.
Meanwhile in a large sauce pot melt 2 tablespoons of butter. When it is completely melted add the flour and cook for another minute stirring continually. Whisk in the half and half until flour/butter mixture is completely incorporated-no lumps allowed. Season with 1 teaspoon salt. Once you have gotten the mixture smooth, switch to a spoon and stir until thickened. Turn off the heat and add the lemon zest and juice. Set aside to keep warm. In a large skillet heat the remaining butter and olive oil. When pan is hot, add the shrimp, garlic, remaining salt and pepper. Saute, stirring continuously until the shrimp just turns pink. DO NOT OVERCOOK THE SHRIMP. Pour the lemon sauce over the shrimp in the pan and turn the all the way down. Drain the cooked pasta. Pour into a large bowl and pour over the shrimp. Toss to coat the pasta.
Even though Italian's consider cheese on fish a big no-no, I still like it anyway so top it with good quality parmesan if you like and serve immediately.
Cook's Notes- You need 2 very important tools for this dish. A whisk and a hand held grater that resembles a wood rasp. You must have the whisk for the sauce and the grater for the lemon zest. It's important that you add the garlic after the shrimp hits the hot pan, otherwise it will burn.
Take a moment before beginning to cook to dice the garlic, zest the lemon and then juice it.
Serves 6-8 Cooking time 40 minutes
2 pounds of large 31/40 shrimp, peeled, deveined & tails removed
2 cloves of diced garlic
zest and juice of 1 large lemon
2cups fat free half and half
2 tablespoons flour
3 tablespoons butter or margarine
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1-1 1/2 pounds thin spaghetti cooked and drained
Bring 6-8 quarts of water to a boil and add a generous amount of salt. You want it to taste like sea water.
Add the pasta and cook until al dente.
Meanwhile in a large sauce pot melt 2 tablespoons of butter. When it is completely melted add the flour and cook for another minute stirring continually. Whisk in the half and half until flour/butter mixture is completely incorporated-no lumps allowed. Season with 1 teaspoon salt. Once you have gotten the mixture smooth, switch to a spoon and stir until thickened. Turn off the heat and add the lemon zest and juice. Set aside to keep warm. In a large skillet heat the remaining butter and olive oil. When pan is hot, add the shrimp, garlic, remaining salt and pepper. Saute, stirring continuously until the shrimp just turns pink. DO NOT OVERCOOK THE SHRIMP. Pour the lemon sauce over the shrimp in the pan and turn the all the way down. Drain the cooked pasta. Pour into a large bowl and pour over the shrimp. Toss to coat the pasta.
Even though Italian's consider cheese on fish a big no-no, I still like it anyway so top it with good quality parmesan if you like and serve immediately.
Saturday, April 9, 2011
Tex-Mex Grilled Chicken
The majority of ingredients is for the marinade. If you don't have something don't sweat it or if you don't like something, leave it out.
Cook's notes- If you burn your chicken on the grill, like I usually do, here's a little trick to prevent that. Bake your chicken at 375 for about 30 minutes then take it out to the grill and finish the cooking over a low gas grill until you have those fabulous grill marks. If you are using charcoal, move the coals to the side and cook over indirect heat.
Serves 12
12 pieces of chicken with bone and skin (thighs,legs, breast on bone)
1 cup fresh orange juice
½ cup lemon juice
½ cup lime juice
Zest of 3 limes
½ cup chopped cilantro
2 cloves garlic chopped
1 jalapeno seeded and diced
½ cup Tequila
1 tablsp chili powder
2 teasp cumin
½ teasp pepper
1 teasp salt
¼ teasp ancho chili powder
½ teasp chili flakes
3-4 tablsp honey
Mix all of the above together
Place your chicken pieces in large zip lock bags. This will easily do 6-8 pieces of chicken. This method works best for chicken with skin on and bone in.
Marinate at least 2 hours. Grill
The “ Make it look like you know how to grill chicken” method
If you burn your chicken like I do when grilling here’s a fool proof method
Place your chicken pieces on a well greased baking rack over a jelly roll pan.
Bake in oven at 375 for 30 minutes. Just before serving, fire up your grill and finish the chicken off. Leave on until skin is crispy and golden.
Serve with
Cowboy Caviar or Corn on Cob
Baked Chili Rellno Casserole
Cook's notes- If you burn your chicken on the grill, like I usually do, here's a little trick to prevent that. Bake your chicken at 375 for about 30 minutes then take it out to the grill and finish the cooking over a low gas grill until you have those fabulous grill marks. If you are using charcoal, move the coals to the side and cook over indirect heat.
Serves 12
12 pieces of chicken with bone and skin (thighs,legs, breast on bone)
1 cup fresh orange juice
½ cup lemon juice
½ cup lime juice
Zest of 3 limes
½ cup chopped cilantro
2 cloves garlic chopped
1 jalapeno seeded and diced
½ cup Tequila
1 tablsp chili powder
2 teasp cumin
½ teasp pepper
1 teasp salt
¼ teasp ancho chili powder
½ teasp chili flakes
3-4 tablsp honey
Mix all of the above together
Place your chicken pieces in large zip lock bags. This will easily do 6-8 pieces of chicken. This method works best for chicken with skin on and bone in.
Marinate at least 2 hours. Grill
The “ Make it look like you know how to grill chicken” method
If you burn your chicken like I do when grilling here’s a fool proof method
Place your chicken pieces on a well greased baking rack over a jelly roll pan.
Bake in oven at 375 for 30 minutes. Just before serving, fire up your grill and finish the chicken off. Leave on until skin is crispy and golden.
Serve with
Cowboy Caviar or Corn on Cob
Baked Chili Rellno Casserole
Coconut/Lemon Layer Cake
This cake takes a bit of effort but it is well worth the effort.
Make the filling before you start the cake as it needs chill time. The day before is even better
Lemon Filling
6 large eggs
3/4 cup sugar
1 tablespoon grated lemon zest
3/4 cups lemon juice(about 4 lemons)
1 stick butter cut into pieces
In a medium sauce pan, whisk the eggs, sugar & zest until combined. Add juice, whisk again and add butter. Cook over medium heat stirring constantly, until thickened about 7-9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface and chill until cold, at least 2 hours.
Cake
1stick butter softened
2 cups sugar
4 eggs separated
3 cups flour sifted
3 teaspoons baking powder
1 1/4 cups milk or buttermilk
1 teaspoon coconut extract
Preheat the oven to 350 and grease 2 nine inch cake pans. Cream butter and sugar. Add the egg yolks and beat until thick and lemon-colored. With a fork, mix together the dry ingredinets and add them to the egg mixture alternately with the milk.. Stir in the coconut extract. Divide batter evenly between the 2 pans and bake for 2-25 minutes or until an inserted toothpick comes out clean.
Frosting
2/3 cups water
2cup sugar
2/8 teaspoon cream tartar
pinch of salt
4 egg whites
1 teaspoon coconut extract
stir the water, sugar, cream of tartar, and salt together in a small heavy saucepan. Bring to a boil and using a thermometer, continue to boil until the temperature reaches 240 degrees. Do not stir while the syrup is boiling. Meanwhile, whip the egg whites until stiff. Pour the 240 degree syrup slowly into the egg whites while you continue to whip them. Keep whipping until the egg whites are thick and glossy. Stir in the coconut extract.
Assembling the Cake
Take the cakes out of their pans and slice them in two horizontally. You will now have 4 thin rounds. Lay one half raound onto a plate and spread on a layer of lemon filling. Top with its other half and spread on a layer of frosting. Lay another half on top and spread that one with a layer of lemon and top with its mate.
Frost the top and sides with the frosting.
The cake can be left out but it lasts longer in the frig.
To make cupcakes- makes about 24
Pour the batter into lined cupcake tins. Bake at 350 for 20-25 minutes.
After they are cool. Use the small end of a melon baller to make a small hollow in the middle of each cupcake. Fill with lemon filling just to the top and frost as usual. Placing the filling and frositing into zip lock bags and cutting a small bit off of the corner makes filling and frosting easier.
Make the filling before you start the cake as it needs chill time. The day before is even better
Lemon Filling
6 large eggs
3/4 cup sugar
1 tablespoon grated lemon zest
3/4 cups lemon juice(about 4 lemons)
1 stick butter cut into pieces
In a medium sauce pan, whisk the eggs, sugar & zest until combined. Add juice, whisk again and add butter. Cook over medium heat stirring constantly, until thickened about 7-9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface and chill until cold, at least 2 hours.
Cake
1stick butter softened
2 cups sugar
4 eggs separated
3 cups flour sifted
3 teaspoons baking powder
1 1/4 cups milk or buttermilk
1 teaspoon coconut extract
Preheat the oven to 350 and grease 2 nine inch cake pans. Cream butter and sugar. Add the egg yolks and beat until thick and lemon-colored. With a fork, mix together the dry ingredinets and add them to the egg mixture alternately with the milk.. Stir in the coconut extract. Divide batter evenly between the 2 pans and bake for 2-25 minutes or until an inserted toothpick comes out clean.
Frosting
2/3 cups water
2cup sugar
2/8 teaspoon cream tartar
pinch of salt
4 egg whites
1 teaspoon coconut extract
stir the water, sugar, cream of tartar, and salt together in a small heavy saucepan. Bring to a boil and using a thermometer, continue to boil until the temperature reaches 240 degrees. Do not stir while the syrup is boiling. Meanwhile, whip the egg whites until stiff. Pour the 240 degree syrup slowly into the egg whites while you continue to whip them. Keep whipping until the egg whites are thick and glossy. Stir in the coconut extract.
Assembling the Cake
Take the cakes out of their pans and slice them in two horizontally. You will now have 4 thin rounds. Lay one half raound onto a plate and spread on a layer of lemon filling. Top with its other half and spread on a layer of frosting. Lay another half on top and spread that one with a layer of lemon and top with its mate.
Frost the top and sides with the frosting.
The cake can be left out but it lasts longer in the frig.
To make cupcakes- makes about 24
Pour the batter into lined cupcake tins. Bake at 350 for 20-25 minutes.
After they are cool. Use the small end of a melon baller to make a small hollow in the middle of each cupcake. Fill with lemon filling just to the top and frost as usual. Placing the filling and frositing into zip lock bags and cutting a small bit off of the corner makes filling and frosting easier.
Roast Chicken
Who doesn't love a good roast chicken? This is the ultimate in Sunday dinners. This recipe has a bit of an Italian feel with the inclusion of Fennel and Marsala Wine. If you've never tried either, I want to encourage you to do so. Fennel has this lovely sweet, mild anise flavor when roasted and compliments the chicken beautifully. Roasting a chicken on the bones does 2 things, it keeps the meat moist throughout the cooking process and it adds more flavor to the chicken.
Serves 4
Cook's note-Make sure your chicken is completely defrosted and that you have let it come to room temperature before you put it in the oven. This will allow it to cook faster. Make sure to season your chicken well, inside and out. Chicken is normally very bland and needs seasoning. This is where many people make their mistake with chicken. Do pour the melted butter over the chicken before seasoning. Do not use margarine. The milk solids in the butter will help the chicken to brown. If you use salted butter, cut back on the table salt to about 3 teaspoons. I use only Kosher salt or Sea salt. The flavor is less harsh than traditional table salt.
1 3 pound whole chicken, inside parts removed and washed. (Whole chickens come with giblets, liver and neck inside body cavity.
2 medium onions, peeled and quartered
4-5 shallots, peeled
1 fennel bulb, sliced
6-8 sprigs thyme
3-4 carrots, peeled
4 tablespoons butter, ,melted
1 tablespoon salt
1 teaspoon pepper
2 tablespoons olive oil
1/4 cup marsala wine
2 1/4 cups chicken stock
2 tablespoons corn starch
In a large non-stick roasting pan place, into its center, a long piece of foil that you have waded into a tube and bent into a U shape. Put the onions, shallots,fennel and carrots into a large bowl. Gentle toss with the olive oil and a pinch of the salt. Put these in the pan around the foil U. Take the chicken out of its bag. Remove the insides, and rinse under cold water inside and out. Pat the chicken dry with paper towels on the outside. Put a pinch of salt and pepper inside the chicken and place it on the foil U, breast side up. Place half of the thyme into the chicken's cavity. Drizzle the butter over the entire chicken. Sprinkle with the remaining salt and pepper. Remove thyme leaves from the sprigs and sprinkle over the chicken and veggies. Place chicken into a 400 degree oven for 1-1 1/2 hours until breast reaches 150 degrees internal temperature. Remove chicken from the pan to a platter and loosely cover with foil. Let it rest for 10 minutes. The chicken will continue to cook while resting; as much as another 10 degrees.Meanwhile, remove veggies from the pan and separate any juice left in the pan. Put the pan on the stove and deglaze the pan with the wine. Add the 2 cups stock and the separated drippings. Bring to a boil. Dissolve the corn starch in remaining 1/4 cup of stock and add to the boiling chicken broth stirring constantly. Continue to stir until mixture thickens. Taste and adjust salt and pepper to taste.
Serve with mashed potatoes and favorite veggies.
Serves 4
Cook's note-Make sure your chicken is completely defrosted and that you have let it come to room temperature before you put it in the oven. This will allow it to cook faster. Make sure to season your chicken well, inside and out. Chicken is normally very bland and needs seasoning. This is where many people make their mistake with chicken. Do pour the melted butter over the chicken before seasoning. Do not use margarine. The milk solids in the butter will help the chicken to brown. If you use salted butter, cut back on the table salt to about 3 teaspoons. I use only Kosher salt or Sea salt. The flavor is less harsh than traditional table salt.
1 3 pound whole chicken, inside parts removed and washed. (Whole chickens come with giblets, liver and neck inside body cavity.
2 medium onions, peeled and quartered
4-5 shallots, peeled
1 fennel bulb, sliced
6-8 sprigs thyme
3-4 carrots, peeled
4 tablespoons butter, ,melted
1 tablespoon salt
1 teaspoon pepper
2 tablespoons olive oil
1/4 cup marsala wine
2 1/4 cups chicken stock
2 tablespoons corn starch
In a large non-stick roasting pan place, into its center, a long piece of foil that you have waded into a tube and bent into a U shape. Put the onions, shallots,fennel and carrots into a large bowl. Gentle toss with the olive oil and a pinch of the salt. Put these in the pan around the foil U. Take the chicken out of its bag. Remove the insides, and rinse under cold water inside and out. Pat the chicken dry with paper towels on the outside. Put a pinch of salt and pepper inside the chicken and place it on the foil U, breast side up. Place half of the thyme into the chicken's cavity. Drizzle the butter over the entire chicken. Sprinkle with the remaining salt and pepper. Remove thyme leaves from the sprigs and sprinkle over the chicken and veggies. Place chicken into a 400 degree oven for 1-1 1/2 hours until breast reaches 150 degrees internal temperature. Remove chicken from the pan to a platter and loosely cover with foil. Let it rest for 10 minutes. The chicken will continue to cook while resting; as much as another 10 degrees.Meanwhile, remove veggies from the pan and separate any juice left in the pan. Put the pan on the stove and deglaze the pan with the wine. Add the 2 cups stock and the separated drippings. Bring to a boil. Dissolve the corn starch in remaining 1/4 cup of stock and add to the boiling chicken broth stirring constantly. Continue to stir until mixture thickens. Taste and adjust salt and pepper to taste.
Serve with mashed potatoes and favorite veggies.
Pineapple Salsa
This recipe sprang from my doctor's advice to put more fish in my diet. I like to serve this over salmon that I have either roasted in the oven or dredged in panko and pan fried in 2-3 tablespoons olive oil. If you are not into fish, you can serve this over pork loin or pork chops.
Serves 4
1 fresh pineapple peeled and chopped
¼ cup diced red onion
1 jalapeno seeded and diced
½ cup cilantro diced
Salt and pepper to taste
1-2 tablespoons rice vinegar
Mix together and let sit at room temp.
Serve over grilled chicken or fish
Yummy!!
Serves 4
1 fresh pineapple peeled and chopped
¼ cup diced red onion
1 jalapeno seeded and diced
½ cup cilantro diced
Salt and pepper to taste
1-2 tablespoons rice vinegar
Mix together and let sit at room temp.
Serve over grilled chicken or fish
Yummy!!
Margarita Cheesecake
I've always loved cheesecake and this recipe is a keeper. You can omit the last 4 ingredients and you will have a classic cheesecake just add 2 teasps real vanilla extract instead. But try it this way first. I promise, you will not be disappointed.
36 graham crackers crushed
1 1/2 sticks butter melted
16 oz sour cream
3 8 oz bricks of cream cheese
1 1/2 cups sugar
3 eggs
3 egg yolks
1/2 cup cream
zest of 2 limes
juice of 2 limes
2 tbsp triple sec
1 tbsp tequila
Mix graham cracker crumbs and melted butter. Press into bottom and sides of a greased springform pan.
Bake at 300 for 10 minutes. Remove and cool.
In a mixer put sour cream and start mixing. To that add cream cheese, sugar, eggs, yolks and cream in that order. Mix until well blended, scraping down the bowl. To that add zest and juice of the limes, triple sec and tequila. Mix until well blended. Pour into crust.
On the bottom rack of your oven, place a large rectangular cake pan. Pour a full tea kettle of boiling water into it. On the top rack, that you have moved to the middle of the oven, place the cheesecake. Lower oven temp. to 250 and bake for 1 hour. Turn off the oven, crack oven door for 1 minute, close door and leave cheesecake inside the warm oven for 1 more hour. Remove from oven and chill for 6 hours before serving. Garnish if desired and serve.
Note: Pan of water in the oven is a must because it creates a steamy environment that will keep your cake from cracking on the top. The cake will jiggle when you remove it from the oven but will firm up in the frig,
8-10 servings
36 graham crackers crushed
1 1/2 sticks butter melted
16 oz sour cream
3 8 oz bricks of cream cheese
1 1/2 cups sugar
3 eggs
3 egg yolks
1/2 cup cream
zest of 2 limes
juice of 2 limes
2 tbsp triple sec
1 tbsp tequila
Mix graham cracker crumbs and melted butter. Press into bottom and sides of a greased springform pan.
Bake at 300 for 10 minutes. Remove and cool.
In a mixer put sour cream and start mixing. To that add cream cheese, sugar, eggs, yolks and cream in that order. Mix until well blended, scraping down the bowl. To that add zest and juice of the limes, triple sec and tequila. Mix until well blended. Pour into crust.
On the bottom rack of your oven, place a large rectangular cake pan. Pour a full tea kettle of boiling water into it. On the top rack, that you have moved to the middle of the oven, place the cheesecake. Lower oven temp. to 250 and bake for 1 hour. Turn off the oven, crack oven door for 1 minute, close door and leave cheesecake inside the warm oven for 1 more hour. Remove from oven and chill for 6 hours before serving. Garnish if desired and serve.
Note: Pan of water in the oven is a must because it creates a steamy environment that will keep your cake from cracking on the top. The cake will jiggle when you remove it from the oven but will firm up in the frig,
8-10 servings
Greek Chicken Cassarole
This is a really good dish! It works well for a pot luck but is nice enough to serve company. My friend Suzie likes to add artichoke hearts, which is really good. I tried the marinated ones. I like to add diced Kalamata Olives and substitute the dill for oregano. But then I'm an olive kinda gal. Must be my Italian roots.
Serves 8
4 cups chicken broth
3/4cup water
2 tblsp butter
1 pound skinless chicken breast or thighs cut into pieces
1 pound orzo pasta
2 cups crumbled feta cheese
1/4cup chopped fresh dill
2 teasp grated lemon zest
Juice of one lemon
1 cup grated parmesan
Preheat oven to 400
Grease 4 quart baking dish
In a tablsp olive oil, brown chicken season lightly with salt and pepper
Meanwhile put broth, water and butter in a saucepot, bring to a boil, season to taste with salt and pepper
Put uncooked orzo, lemon zest and juice, dill and feta into the baking dish.
Put browned chicken on top
Pour hot broth over all .
Bake for 40 minutes or until liquid is absorbed
Sprinkle parmesan over top and serve.
Serves 8
4 cups chicken broth
3/4cup water
2 tblsp butter
1 pound skinless chicken breast or thighs cut into pieces
1 pound orzo pasta
2 cups crumbled feta cheese
1/4cup chopped fresh dill
2 teasp grated lemon zest
Juice of one lemon
1 cup grated parmesan
Preheat oven to 400
Grease 4 quart baking dish
In a tablsp olive oil, brown chicken season lightly with salt and pepper
Meanwhile put broth, water and butter in a saucepot, bring to a boil, season to taste with salt and pepper
Put uncooked orzo, lemon zest and juice, dill and feta into the baking dish.
Put browned chicken on top
Pour hot broth over all .
Bake for 40 minutes or until liquid is absorbed
Sprinkle parmesan over top and serve.
Spaghetti Sauce and Garlic Bread
Being 50% Italian, I love making Italian food. It's my way of connecting to my heritage. I have several different sauces I like to make and I will eventually publish them all. I like to call this one,everything but the kitchen sink sauce. It's a quick go to sauce that you can easily make for a weeknight meal. However, if you have more time to cook it like 2-3 hours on simmer, add 1-2 tomato sauce cans of water to what is listed below. Your efforts will be rewarded.
Serves6-8
1 pound ground beef
1 pound Sweet Turkey Italian sausage, squeezed from casings
1 large onion chopped
3 cloves garlic chopped
Heat 2 tablespoons olive oil in a large saucepan
Put the above into the pan and cook until meats are no longer pink
To the pot add
1 tablespoon fennel seed
½ teaspoon red chile flakes
2 tablespoons olive tampenade (trader joe’s)
1 8oz can tomato paste
1 cup good white wine (pinot grigio is good)
1 can Progresso tomato puree
1 can Progresso diced tomatoes in puree
1-2 tablespoons sugar (start with 1 and add the other if you think it needs it)
1 tablespoon dried basil
6 fresh basil leaves chopped
Turn down heat and simmer for 30 minutes partially covered
Serve over your favorite pasta
Top with parmesan cheese (the good stuff)
Garlic Bread
1 large French bread split in half lengthwise
4 tablespoons butter
4 tablespoon olive oil
4 cloves garlic finely chopped
Melt the butter and oil in a small sauce pan
Add the garlic and heat for just 2 minutes on medium low.
Remove from heat
Place French bread halves on a baking sheet
Pour the oil, garlic and butter mixture over both halves
Place under broiler on low until tops are brown.
Slice and serve
Serves6-8
1 pound ground beef
1 pound Sweet Turkey Italian sausage, squeezed from casings
1 large onion chopped
3 cloves garlic chopped
Heat 2 tablespoons olive oil in a large saucepan
Put the above into the pan and cook until meats are no longer pink
To the pot add
1 tablespoon fennel seed
½ teaspoon red chile flakes
2 tablespoons olive tampenade (trader joe’s)
1 8oz can tomato paste
1 cup good white wine (pinot grigio is good)
1 can Progresso tomato puree
1 can Progresso diced tomatoes in puree
1-2 tablespoons sugar (start with 1 and add the other if you think it needs it)
1 tablespoon dried basil
6 fresh basil leaves chopped
Turn down heat and simmer for 30 minutes partially covered
Serve over your favorite pasta
Top with parmesan cheese (the good stuff)
Garlic Bread
1 large French bread split in half lengthwise
4 tablespoons butter
4 tablespoon olive oil
4 cloves garlic finely chopped
Melt the butter and oil in a small sauce pan
Add the garlic and heat for just 2 minutes on medium low.
Remove from heat
Place French bread halves on a baking sheet
Pour the oil, garlic and butter mixture over both halves
Place under broiler on low until tops are brown.
Slice and serve
Lemon Bars
My mom made these every Christmas while I was growing up. So I only make them during the holidays unless my good friend Janelle asks me to bring them to a work function. So Janelle, I dedicate these to you.
Yields 36 small bars
preheat oven to 350
make crust with
1 cup of melted butter
2 cups flour
1 1/2 cups powdered sugar
Place these in a bowl and mix togther until a soft dough forms
Press into the bottom of a greased rectangular cake pan
Bake for 15 minutes
Meanwhile make filling
5 eggs
juice of 2 large lemons
zest of one lemon
1 1/2 cups sugar
1/3 cup flour
1 teaspoon baking powder
Mix these together with a mixer until well combined
Pour over the baked crust and return to the oven for 30 minutes
Cut into bite size squares immediately and let cool completely
Glaze
Mix together
2 talblespoons melted butter
juice of 1 1/2 lemons
1 1/2 cups powdered sugar
Pour over cooled cookies
Remove from pan when glaze has set
Yields 36 small bars
preheat oven to 350
make crust with
1 cup of melted butter
2 cups flour
1 1/2 cups powdered sugar
Place these in a bowl and mix togther until a soft dough forms
Press into the bottom of a greased rectangular cake pan
Bake for 15 minutes
Meanwhile make filling
5 eggs
juice of 2 large lemons
zest of one lemon
1 1/2 cups sugar
1/3 cup flour
1 teaspoon baking powder
Mix these together with a mixer until well combined
Pour over the baked crust and return to the oven for 30 minutes
Cut into bite size squares immediately and let cool completely
Glaze
Mix together
2 talblespoons melted butter
juice of 1 1/2 lemons
1 1/2 cups powdered sugar
Pour over cooled cookies
Remove from pan when glaze has set
BBQ Baked Beans
BBQ season is just around the corner. YIPPEE!!!! This recipe began as my mom's. However she mixed ketchup,mustard, Worcestershire sauce and brown sugar to make a basic bbq sauce. I'm not a fan of overly sweet bbq sauce so I opted to use my favorite bottled sauce instead. OK, I know you're going to ask so I'm just going to tell you. I use Stubb's Original bbq sauce.
Serves 14
4 15oz cans of pinto beans, rinsed and drained
1 large onion diced
1 large bell pepper diced
3 cloves of garlic diced
2 bottles bbq sauce
bacon
in a well greased baking pan put the beans, onion, bell pepper, garlic. Mix well. Pour in the bbq sauce and mix again.
Lay slices of bacon over top. Cover with foil
Bake at 300 for 3 hours.
after 2 1/2 hours remove foil and conitnue baking
Serves 10-12
Serves 14
4 15oz cans of pinto beans, rinsed and drained
1 large onion diced
1 large bell pepper diced
3 cloves of garlic diced
2 bottles bbq sauce
bacon
in a well greased baking pan put the beans, onion, bell pepper, garlic. Mix well. Pour in the bbq sauce and mix again.
Lay slices of bacon over top. Cover with foil
Bake at 300 for 3 hours.
after 2 1/2 hours remove foil and conitnue baking
Serves 10-12
Chile Relleno Casserole
This makes a great side dish to all things Mexican. I also make this the staring dish when I'm going meatless.
Serves 6-8
4- 4ounce cans of diced chiles
½ pound grated pepper jack cheese
6 large eggs beaten
¾ cup all purpose flour
½ cup milk
1 teaspoon salt and 1/4 teaspoon pepper
½ a large onion grated and sautéed in 1 tablespoon olive oil.
Mix together all the ingredients reserving ½ the cheese. Pour into a greased casserole dish. Top with remaining cheese. Bake at 350 until center comes out clean.
Pour a mild salsa over top and serve.
Serves 6-8
4- 4ounce cans of diced chiles
½ pound grated pepper jack cheese
6 large eggs beaten
¾ cup all purpose flour
½ cup milk
1 teaspoon salt and 1/4 teaspoon pepper
½ a large onion grated and sautéed in 1 tablespoon olive oil.
Mix together all the ingredients reserving ½ the cheese. Pour into a greased casserole dish. Top with remaining cheese. Bake at 350 until center comes out clean.
Pour a mild salsa over top and serve.
Cowboy Caviar
The original recipe was given to me by my good friend Nancy Whitcomb. I made a few changes over the years and this is the end result.
I recently brought this to a birthday celebration at my school and I had several requests for the recipe.
Serves 12
2 cans black eyed peas or black beans drained and rinsed
1 20 oz bag frozen roasted corn (Trader Joe’s Brand)
2 avocados diced
½ a small red onion diced
Diced cilantro
½ teaspoon cummin
Salt and pepper to taste
3-4 limes juiced
¼ cup olive oil
1 jalapeno seeded and diced (if you need a hit of heat)
Toss all together in a bowl
Can be served at room temp
I recently brought this to a birthday celebration at my school and I had several requests for the recipe.
Serves 12
2 cans black eyed peas or black beans drained and rinsed
1 20 oz bag frozen roasted corn (Trader Joe’s Brand)
2 avocados diced
½ a small red onion diced
Diced cilantro
½ teaspoon cummin
Salt and pepper to taste
3-4 limes juiced
¼ cup olive oil
1 jalapeno seeded and diced (if you need a hit of heat)
Toss all together in a bowl
Can be served at room temp
Red Beans and Rice
This is one of my family's favorite week night meals. You can really get this on the table in 30 minutes. Serves 4-6 hungry people
1 pkg Andouille sausage
1 lg onion diced
1 lg bell pepper diced
1 1/2 cups diced celery
3 cloves garlic diced
1-2 heaping tablespoons smoked paprika
2 tsp thyme
1 bay leaf
2 cans fire roasted diced tomatoes
3-4 cans S & W brand Louisiana red beans
2 tsps salt
1/2 tsp pepper
Tabasco to taste
1 bottle of good beer
Heat a 5 quart sauce pan on the stove over medium, high heat. Add 3 tablespoons olive oil. Cut the sausage into 1/4 inch rounds. Add them to the pot and brown. Add diced veggies, garlic, thyme, paprika, salt and pepper. Cook until onions are translucent, about 5 minutes. Pour in the beer. Add the undrained tomatoes and beans. Bring to boil and lower heat to simmer for 30 minutes. Serve over cooked white rice.
Cook's notes- Andouille sausage is a Louisiana style smoked sausage. I use a chicken sausage from Vons. It does have a bit of a kick so go easy if you are not into heat.
Tabasco is a chili sauce also from the south. If you've never used it before add a few dashes to the pot and taste to see what you think.
Stuffed Chicken Breasts with Marsala, Figs, and Goat Cheese
This recipe was a contest winner and was prepared by Emeril Lagasse on Emeril Live in 2004.
The recipe isn't as hard to make as it looks. You can get it on the table in about 45 minutes. It is a great dish for company or can be be cut in half for a romantic dinner for two.
Serves 6
6 boneless, skinless chicken breasts
5 oz goat cheese
3 slices proscuito diced
1/2 cup dried mission figs, diced
1/2 cup sweet marsala wine
1/2 chicken stock
1/2 teaspoon orange zest
1/8 teaspoon nutmeg
4 tablespoons butter
2 tablespoon cornstarch mixed in 1/4 cup water(optional)
3 tablespoons olive oil
salt and pepper to taste
4 fresh sage leaves
cooked poletna(recipe included)
Directions
Heat a ¼ cup of the Marsala in a small sauce pan until it simmers. Add figs and remove from heat, set aside. In a small bowl mix together goat cheese, figs( reserving the wine for later), orange zest , proscuito, and nutmeg. Set aside.
Make a pocket in each chicken breast. Hold a breast flat with the palm of your hand, make an incision in the thickest part of the breast. Carefully pivot the knife to create a deep pocket, keeping the other side of the breast intact.
Stuff each breast with the cheese mixture. Secure with toothpicks if needed. Lightly season the outside of the breast with salt and pepper.
Heat the oil in large skillet. Brown the chicken on both sides, about 6-7 minutes. Remove the chicken from the pan. Deglaze the pan with all of the marsala wine. Add the chicken stock, sage leaves, and butter. Season with salt and pepper to taste. If desired, slightly thicken the sauce with the corn starch and water mixture. Drizzle it in a bit at a time until it reaches the desired consistency. Return the chicken to the pan, cover and simmer on med/low until the thickest part the chicken reaches 160 degrees, about 5-7 minutes.
Slice each breast crosswise and serve with polenta. Spoon sauce over all,, garnish with sage leaves.
Polenta
1 1/2 cup chicken stock
1 1/2 cup milk
1 1/2cup half and half
4 oz goat cheese
1/2 cup parmesan cheese
11/2 cup cornmeal
3 tablespoons butter
salt and pepper to taste
In a medium sauce pan, bring stock, milk and half and half to a boil. Season with salt and pepper. Wisk in cornmeal. Keep wisking until mixture thickens, about 3 minutes. Turn off heat and wisk in cheeses and butter. Serve immediately.
The recipe isn't as hard to make as it looks. You can get it on the table in about 45 minutes. It is a great dish for company or can be be cut in half for a romantic dinner for two.
Serves 6
6 boneless, skinless chicken breasts
5 oz goat cheese
3 slices proscuito diced
1/2 cup dried mission figs, diced
1/2 cup sweet marsala wine
1/2 chicken stock
1/2 teaspoon orange zest
1/8 teaspoon nutmeg
4 tablespoons butter
2 tablespoon cornstarch mixed in 1/4 cup water(optional)
3 tablespoons olive oil
salt and pepper to taste
4 fresh sage leaves
cooked poletna(recipe included)
Directions
Heat a ¼ cup of the Marsala in a small sauce pan until it simmers. Add figs and remove from heat, set aside. In a small bowl mix together goat cheese, figs( reserving the wine for later), orange zest , proscuito, and nutmeg. Set aside.
Make a pocket in each chicken breast. Hold a breast flat with the palm of your hand, make an incision in the thickest part of the breast. Carefully pivot the knife to create a deep pocket, keeping the other side of the breast intact.
Stuff each breast with the cheese mixture. Secure with toothpicks if needed. Lightly season the outside of the breast with salt and pepper.
Heat the oil in large skillet. Brown the chicken on both sides, about 6-7 minutes. Remove the chicken from the pan. Deglaze the pan with all of the marsala wine. Add the chicken stock, sage leaves, and butter. Season with salt and pepper to taste. If desired, slightly thicken the sauce with the corn starch and water mixture. Drizzle it in a bit at a time until it reaches the desired consistency. Return the chicken to the pan, cover and simmer on med/low until the thickest part the chicken reaches 160 degrees, about 5-7 minutes.
Slice each breast crosswise and serve with polenta. Spoon sauce over all,, garnish with sage leaves.
Polenta
1 1/2 cup chicken stock
1 1/2 cup milk
1 1/2cup half and half
4 oz goat cheese
1/2 cup parmesan cheese
11/2 cup cornmeal
3 tablespoons butter
salt and pepper to taste
In a medium sauce pan, bring stock, milk and half and half to a boil. Season with salt and pepper. Wisk in cornmeal. Keep wisking until mixture thickens, about 3 minutes. Turn off heat and wisk in cheeses and butter. Serve immediately.
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
I love making this in the fall when the apples are at their best. But if you are just dying to try this, Granny Smith's are good all year round.
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Friday, April 8, 2011
My Favorite Cake
Strawberry Cake
1 1/2 cups sugar
3/4 cup strawberry jello
1 cup butter, softened
4 eggs, room temp, separated
3 cups sifted cake flour( sift flour before measuring
1 teaspoons baking powder and 1 1/2 teasp baking soda
1 cup buttermilk
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen strawberries and jam (save half for frosting.)
Preheat oven to 350, Grease 2 9inch cake pans
In a large bowl, cream together butter, sugar and the strawberry jello powder until light and fluffy. Beat in egg yolks one at a time. Combine flour and baking powder. Stir into batter alternating with the buttermilk. Blend in 1/2 cup strawberry puree. Beat egg whites until stiff and fold into batter. Divide evenly into the pans. Bake 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool in their pans for 10 minutes before removing.
Strawberry Frosting
1 1/2 cups heavy cream, whipped
1 brick cream cheese softened
1 8oz container Mascarpone Cheese, softened
1 1/2 cups powdered sugar
1/2 cup strawberry powder
1/2 cup strawberry puree
Whip the 2 cheeses until softened. Add sugar, jello and puree. Mix well. Fold in the whipped cream. Frost cake.
My Children's Favorite Cake
Sour Cream Chocolate Cake
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 stick unsalted butter
1 1/2 cups sugar
1/2 tsp vanilla
2 eggs
3 squares unsweetened chocolate, melted and cooled
1/2 cup sour cream'
1 cup cold water
Grease 2 9x1 1/2 inch pans. Stir together the dry ingredients. With a mixer, cream together the sugar, butter and vanilla. Add eggs, one at a time. Stir in cooled chocolate and sour cream. Add dry ingredients and cold water alternately to the beaten mixture, beating on low speed until well combined. Turn into pans. Bake at 350 fpr 30-35 minutes or until toothpick comes out clean. Cool and remove from pan. Frost with chocolate buttercream below.
Chocolate Buttercream Frosting
2 sticks softened butter
1/2 cup of unsweetened cocoa powder
2-3 1/2 cups powdered sugar
1/3-1/2 cup milk
1/2 tsp vanilla
Using a mixer, mix the butter and sugar together at low speed. Add
cocoa powder and vanilla, mix again at low speed. Slowly add milk a
little at a time until frosting comes together. You may not use
all of the milk. Frost cooled cake or cupcakes.
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 stick unsalted butter
1 1/2 cups sugar
1/2 tsp vanilla
2 eggs
3 squares unsweetened chocolate, melted and cooled
1/2 cup sour cream'
1 cup cold water
Grease 2 9x1 1/2 inch pans. Stir together the dry ingredients. With a mixer, cream together the sugar, butter and vanilla. Add eggs, one at a time. Stir in cooled chocolate and sour cream. Add dry ingredients and cold water alternately to the beaten mixture, beating on low speed until well combined. Turn into pans. Bake at 350 fpr 30-35 minutes or until toothpick comes out clean. Cool and remove from pan. Frost with chocolate buttercream below.
Chocolate Buttercream Frosting
2 sticks softened butter
1/2 cup of unsweetened cocoa powder
2-3 1/2 cups powdered sugar
1/3-1/2 cup milk
1/2 tsp vanilla
Using a mixer, mix the butter and sugar together at low speed. Add
cocoa powder and vanilla, mix again at low speed. Slowly add milk a
little at a time until frosting comes together. You may not use
all of the milk. Frost cooled cake or cupcakes.
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