Koulouri (Sesame Bread Rings)

Koulouri (Sesame Bread Rings)

069a8216f75f1af16b94dcb4e972b0f71 ounce fresh yeast or 1 tablespoon active dry yeast
Pinch of sugar
6 cups bread flour
1 teaspoon salt
¼ Cup olive oil

Flour paste

3 teaspoons bread flour
3 tablespoons water
1 cup sesame seeds

Crumble the fresh yeast or sprinkle the dried into a bowl. Add the sugar, 10½ ounces lukewarm water and a handful of flour. Whisk to smooth any lumps. Leave until it starts to activate and bubble, about 10 minutes. Add the rest of the flour, the salt and oil and mix with a wooden spoon until a loose dough forms. Knead on a lightly floured surface for 7 to 8 minutes or until the dough is smooth and spongy. Wipe out the bowl with an oiled paper towel and put the dough in. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for about 2 hours, until puffed and doubled in size. Preheat the oven to 400° and line 2 baking sheets with parchment paper. For the flour paste, mix the flour and water in a bowl until smooth. Knead the dough briefly, then divide it into equal parts. Roll, stretch and coax each piece into a thin rope about 16 inches long (Make the first 6 and while baking, prepare the next batch). Brush each rope lightly with the paste, and sprinkle sesame seeds all over, then roll through the seeds that have dropped on your work surface so that they’re covered all over. Turn each rope on itself, forming a ring, pressing the ends together to seal. Place on the baking sheets and bake for 20 minutes or until golden. Sesame seeds that have fallen onto the trays can be used elsewhere.

Citrus-Braised Lamb Shanks

Citrus-Braised Lamb Shanks

db5f13e40f639fec40ff427c5aba16072 T. olive oil
4 lamb shanks, about 1 lb. (500 g.) each
Salt and freshly ground pepper
1 carrot, finely chopped
1 yellow onion, finely chopped
2 celery ribs, finely chopped
3 small sprigs fresh thyme
1 bay leaf
3 cloves garlic, minced
1 1/2 T. tomato paste
2 cups (16 fl. oz./500 ml.) dry white wine
1 cup (8 fl. oz./250 ml.) chicken broth
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
Grated zest and juice of 1 orange

In a large, heavy pot, heat 1 tablespoon of the oil over medium-high heat. Season the shanks with salt and pepper. Working in batches, sear the shanks, turning as needed, until browned on all sides, 6-8 minutes. Transfer to a platter and pour off the fat from the pot. Preheat the oven to 250 degrees F (120 degrees C). Add the remaining 1 tablespoon oil to the pot and place over medium-low heat. Add the carrot, onion and celery and sauté until softened, about 5 minutes. Add the thyme, bay leaf, and garlic and tomato paste. Stir in 1/2 teaspoon salt, season with pepper, and stir for 1 minute. Add the wine, broth and lemon and lime zests and juices. Return the shanks to the pot and bring the liquid to a gentle simmer. Cover and cook in the oven, turning the shanks every hour, until the meat is completely tender, about 2 1/2 hours. Transfer the shanks to a platter and keep warm in the oven. Pour the juices from the pot into a large, heatproof measuring pitcher and let stand for 1 minute. The fat will rise to the top. Use a bulb baster to transfer the juices underneath the fat to a small saucepan. Simmer to reduce slightly. Stir in the orange zest and juice. Drizzle the reduced juices over the lamb shanks and serve. Serves 4.

Peppers Stuffed with Feta (Piperies Yemistes me Feta)

Peppers Stuffed with Feta (Piperies Yemistes me Feta)

cq5dam_web_266_2004 small red and green sweet peppers, about 1 1/2 ounces each and 4 inches long
7 ounces feta
1 tablespoon olive oil
1/4 teaspoon dried oregano, optional

Cut the tops off the peppers and carefully remove the seeds, keeping the peppers whole. Crumble the feta and stuff tightly into the peppers, then replace the tops. Heat the olive oil in a skillet and saute the peppers over high heat (propping the peppers up against the sides of the skillet so the filling doesn’t ooze out), gently turning them over, until they are lightly browned on the outside, and the feta is melted a bit but not running out (the hats may fall off, but replace when serving). Serve whole or cut into thick slices, with the oregano crumbled over the top, if desired.

Braised Chicken with Peppers, Olives & Capers

Braised Chicken with Peppers, Olives & Capers

253321b2a2702b7ee5ae6897047f4c801 chicken (about 3 1/2 lb./1.75 kg.), cut into 10 pieces
Coarse kosher salt and freshly ground black pepper
1 T. olive oil
2 T. minced fresh rosemary
2 large red or yellow bell peppers, sliced
1 large onion, halved and then sliced
1 1/2 oz. (45 g.) pancetta, chopped
1/2 tsp. red pepper flakes
1 can (14 1/2 oz./455 g.) diced tomatoes
1 cup (8 fl. oz./250 ml.) dry white wine
1/3 cup (2 oz./60 g.) pitted kalamata olives
2 T. capers, rinsed

Pat dry the chicken. Sprinkle on both sides with salt and black pepper. In a heavy large pot over medium-high heat, warm the oil. Add the rosemary, then the chicken pieces, in batches if necessary. Cook until brown, about 5 minutes on each side. Transfer to a plate. Add the bell peppers, onion, pancetta and pepper flakes to the pot. Sprinkle with salt and black pepper and saute until they begin to soften, about 5 minutes. Add the tomatoes with their juice, wine, olives and capers. Bring to a boil. Return the chicken to the pot. Reduce the heat to low, cover and simmer until the dark meat is tender and the sauce has thickened slightly, about 15 minutes longer. Return the breasts to the sauce and simmer to eat through. Divide the chicken and sauce among 4 warmed plates and serve right away. Leftovers: For a new meal tomorrow, cut the leftover chicken meat into bite-size pieces, return it to the sauce, reheat gently and mix it into hot, cooked pasta.

Tomatokeftedes

Tomatokeftedes

DSC_00532 punnets small tomatoes (approximately 400 grams)
½ cup red onions, finely chopped (or spring onions)
¼ cup chopped fresh mint
¼ cup chopped fresh basil
¼ cup chopped fresh continental parsley
1 tsp oregano (you can also use fresh thyme instead)
Sea salt and cracked pepper, to taste
100g plain flour
Extra virgin olive oil, for frying

Rinse the tomatoes well and dry them. Place them in a large bowl and pinch them so that the pulp comes out and you are left with a smooth pulp. Add the onions, mint, basil, parsley, oregano, sea salt, and cracked pepper and mix well. Add the flour gradually until you reach a thick but moist sticky paste. Do not make the paste dry. Pour some olive oil in a large frying pan or wok to a depth of 3cm. When the oil is hot but not smoking, carefully drop in tablespoons of the mixture, and fry, turning once, so that both sides become a light golden colour. These are best served immediately with Greek yoghurt.

Revithokeftedes

Revithokeftedes

th-syntagi-revithokeftedes-kw1/2 kilo chickpeas, preferably without skin
1 big onion or 4 – 5 spring onions, finely cut
1 cup of parsley, finely cut
2 spoonfuls of dried mint or fresh
1/2 teaspoon of oregano
Salt
Pepper
2 eggs (optional)
2 tablespoonful of flour
Extra flour for dredging
Olive oil for frying

Soak the chickpeas in water overnight. Drain, add fresh water and bring to a boil. Skim all the foam that forms with a slotted spoon and then drain. Put them in the pot again and add water and remove any chickpeas skins which will float on the surface. Put them back on the heat and when they boil add salt and simmer until they become soft. This may take 1 – 2 hours depending on the quality of the chickpeas. Drain and mash with a fork. I do not mash them in a food processor as we want some small bits of chickpeas in the patties. Grate the onion or finely cut the spring onions and the parsley, add all the remaining ingredients except the flour for dredging and mix well. Shape them into round patties, dredge them in flour and fry in hot olive oil. Remove on kitchen paper to absorb excess oil and serve as a side dish.

Salmon Tacos with Jalapeno Cream

Salmon Tacos with Jalapeno Cream

4e6de37a31c706293d2718a86fceda301 ½ pounds fresh salmon
1 teaspoon chili powder
¾ teaspoon cumin
½ teaspoon onion powder
1 teaspoon paprika
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons olive oil
8 6 -in tortillas
1 cup sour cream
4 tablespoons lime juice
3 tablespoons cilantro, chopped
1 jalapeno, diced
Pinch of salt

Combine chili powder, cumin, onion powder, paprika salt and pepper in a small bowl. Rub spice mixture over salmon. Cook salmon in olive oil in a preheated skillet. Continue to cook salmon until no longer pink, about 4 minutes per side. While salmon cooks, combine sour cream, lime juice, jalapeno, cilantro and salt in a bowl. To serve, place salmon in a warmed tortilla and top with jalapeno cream. Serve with avocados and salsa if desired.

Saganaki with Honey & Sesame

Saganaki with Honey & Sesame

2 T. Honey
4 ½ oz. ¾” thick Kasseri Cheese
1 Egg, lightly Beaten
Flour, for coating
Olive Oil, for frying
1 tsp. black sesame Seeds

Heat honey gently in small saucepot. Keep warm over low heat. Pour oil into a small nonstick skillet to a depth of ½ inch. Put egg in one flat bowl and flour in another. Heat oil over medium high heat until a bread cube dropped in the oil browns in 15 seconds. Dip cheese into the egg, then pat it in flour to coat well. Add to oil and fry until golden on both sides. Spoon / splash oil onto the sides to make sure they are fried golden too. When crisp on the outside and soft in the middle, remove to paper towel to drain. Serve hot, cut up into squares, drizzled with honey and sprinkled with sesame seeds.

Apple & Cheddar Quiche

Apple & Cheddar Quiche

Apple and Cheddar Quiche 2 5002 large apples (cored and cut into bite sized chunks)
1 cup apple cider
4 strips bacon (cut into 1 inch pieces)
6 sheets phyllo (thawed as directed on package)
1/4 cup olive oil
1/2 teaspoon rosemary (chopped)
1 cup strong cheddar (grated)
4 eggs (lightly beaten)
1 cup half and half

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F oven until golden brown and set in the center, about 25-45 minutes.

Galaktoboureko

Galaktoboureko

Galaktoboureko-Greek-Custard-Pie-with-Syrup16 cups milk
1 cup fine semolina
¾ cup sugar
3 eggs
1 teaspoon vanilla
Lemon rind from 1 lemon, finely grated
1 package phyllo (about 10-14 sheets)
2 sticks (1 cup) + 1 Tablespoon unsalted butter

Citrus Syrup:
1 cup water
1 1/2 cups sugar
½ teaspoon vanilla
Lemon juice from ½ a lemon, about ¼ cup

Put milk, ½ cup sugar, vanilla, semolina and 1 Tablespoon butter in a sauce pan on medium heat. When it starts heating, keep stirring until it becomes thick like pudding. Take it off the fire and let it cool for 5-10 minutes. Beat eggs with the rest (1/4 cup) of the sugar and stir it in to milk mixture. Stir the lemon peel in. To make the pie, the phyllo should be room temperature or slightly cooler. Open the package right before using it so the sheets do not get too dry. Melt two sticks of butter and start by brushing the butter on the bottom of your pan. In Greece, they use a large round pan about 16 inches in diameter. I used a lasagna dish, which works well (about 10 x 13 x 2). If you only have a traditional 9 x 13, you may not fit all the custard in the dish. Lay down about 5-6 sheets phyllo or half of your package. Lightly press the sheets into the sides and corner and let the edges overlap on top. You will fold them over later. Do not skimp on the butter! You should use half on the bottom layers and half on the top. Pour the slightly cooled custard on the bottom sheets and spread to the sides. Then layer another sheet on top. Continue brushing butter between layers until you have used all the phyllo, approximately 6 sheets on bottom and 6 on top. Then, brush butter on the overlapping sides and roll the edges down creating a “rim” around the edge of the pan. Liberally brush the top and the edge with the rest of your butter. Bake for 1 hour at 375 degrees or until the top is light brown all over. While the pie is baking make the syrup by boiling the sugar, water and juice together for about 5 minutes. When you remove the pie from the oven, let it cool for about 15 minutes. Then, pour the syrup over the entire pie. Over time, it will seep in to the pie. Wait at least an hour before serving. Store the pie in the refrigerator for up to 3 days and continue to enjoy!

One-Pan Enchilada Pasta

One-Pan Enchilada Pasta

One-Pan-Enchilada-Pasta_-62 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1 19oz can of red enchilada sauce
8oz (about 2 1/2 cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
Green onions
Black olives

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.

Reithada (Baked Chickpeas)

Reithada (Baked Chickpeas)

cookbookreviewGreekKitchenschickpeas11 pound 2 ounces dried chickpeas
1 T. all-purpose flour
2 onions, well chopped
2 bay leaves
6 T. olive oil
salt and freshly ground black pepper
best quality olive oil for serving
lemon quarters for serving, optional

Put the chickpeas and flour in a bowl, cover with plenty of water and soak overnight. Preheat oven to 400 F. Drain the chickpeas, rinse and put into a large round ceramic pot with a good fitting lid. (I used my Dutch oven.) Cover with 4 cups of water (I used 5 1/2 cups) and add the onions, bay leaves and olive oil. Stir a few times to distribute the onion, and then put the lid on. Bake in the oven for 2 hours. Lower the temperature to 350 F and remove the pot from the oven. The contents should be nice and bubbly. Season well with salt and pepper and mix. Return the pot, still covered, to the oven for a further 2 hours, when the chickpeas will be lovely and soft with a little of the thick liquid left. Turn off the oven and leave the covered pot inside to cool for about 1 hour. Taste for salt and pepper, then serve warm with a drizzle of olive oil and a squeeze of lemon juice, if you like.

Spinach & Artichoke Wonderpot

Spinach & Artichoke Wonderpot

Mushroom-Wonderpot-bowl8 oz. mushrooms
1 (14 oz.) can artichoke hearts
4 cloves garlic
1 medium yellow onion
5 cups vegetable broth
2 T. olive oil
12 oz. fettuccine
1 tsp dried oregano
½ tsp dried thyme
Freshly cracked pepper (15-20 cranks)
4 oz. frozen cut spinach

Clean the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don’t want large slices). Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.

Greek Spinach Balls with Minted Dill Yogurt Sauce

Greek Spinach Balls with Minted Dill Yogurt Sauce

img_202832 pounds fresh spinach
1 cup chopped scallions
2 tsp. olive oil
2 cups cooked brown rice
2 T. chopped fresh dill
1 1/2 T. fresh lemon juice (or juice of one large lemon should do it)
1 cup bread crumbs (you can make your own if needed)
Salt and pepper to taste
sesame seeds to coat, about one cup

Preheat the oven to 350 degrees. In a large pot, steam the spinach a few minutes until just wilted (only a few minutes). Drain and roughly chop the spinach. In a small saucepan, add the oil and sauté the scallions for about 5 minutes, until just starting to brown. In a large mixing bowl, combine all ingredients except sesame seeds. Use spray oil and coat a large baking sheet. But the sesame seeds in a bowl. Use your hands to make small snowball-sized balls with the mixture, then roll the spinach balls in the sesame seeds to coat. Arrange on the baking sheet without touching. This will make approx. 10 spinach balls. Bake for about 30 minutes.

Minted Dill Yogurt Dressing

1 cup plain yogurt
2 tsp. minced scallions (or red onion)
1 T. minced fresh dill
1 tsp. minced fresh mint (or 1 T. dried mint)
1 minced garlic clove
2 tsp. fresh lemon juice
Pinch of sugar
Salt to taste

Mix everything.

Braised Beef Shanks

Braised Beef Shanks

b0bf26ffa67087ab92469a5d88bdfa5f3 tablespoons olive oil
5 pounds beef shanks, 2-3 large, roughly 2-3″ thick
Salt and pepper
3 shallots, minced
1 tablespoon all-purpose flour
4 sprigs fresh rosemary, large
29 4/5 ounces Guinness draught, 2 cans
Polenta, cooked
2 tablespoons blue cheese, for topping

Preheat oven to 325ºF. Heat the oil in a large, heavy-bottomed braising pan over medium-high heat. Season the beef shanks with salt and pepper. Sear the beef shanks, cooking for about 7 minutes on each side until a dark brown crust forms. Remove them from the pan and set aside. Add in the shallots to the pan. Cook for 5 minutes, until softened. Add in the flour and continue to cook another 3-4 minutes, until the flour is golden brown. Add the beef shanks back to the pot along with the rosemary sprigs. Pour the Guinness over them. Cover the braiser and move the pan to the oven. Braise in the oven for 3 hours. Remove from the oven. Uncover and pull the beef shanks from the sauce. Pull apart slightly on a plate. Skim any excess grease from the top of the sauce remaining in the pan. Cook the sauce over medium-high heat for 4 minutes or until thickened slightly. Add the meat back in pan and serve over polenta along with the bones, if desired. Sprinkle with blue cheese.

Spanakorizo “a la Minute”

Spanakorizo “a la Minute”

e7882c4d3c31873839524d9734766cfd1 cup of long grain rice, rinsed in cold water
1/4 cup of olive oil
2 scallions, chopped
2 1/2 cups of hot vegetable or chicken stock
1/2 tsp. black pepper
2 cups of baby spinach (rinsed)
2 heaping T. of chopped fresh dill
1 T. chopped fresh mint
Salt to taste
Pre-heated 400F oven
Wedges of lemon, optional

Rinse your rice in cold water and place in your baking vessel and reserve. In a small skillet, add a glug of olive oil and gently sauté your chopped scallions until soft and translucent. Add your sautéed scallions to the rice, along with the 1/4 cup olive oil, stock and black pepper. Stir to incorporate. Place in your pre-heated oven (uncovered) and bake for approx. 30-40 minutes or until all the liquid has been absorbed. Remove the rice from the oven and add the baby spinach, chopped dill and mint and toss until the spinach has wilted and the herbs are entirely incorporated. Adjust seasoning with salt and pepper and keep warm. Serve as a side with chicken, seafood or lamb. Offer your guests some lemon if they would like to squeeze a bit on their rice.

Tahinosoupa (Tahini Soup)

Tahinosoupa (Tahini Soup)

000TahiniSoup12 tsp. sesame seeds 1/2 tsp. paprika Sprinkling of ground chile, optional 1 tsp. grated lemon zest About 5 1/2 oz. fresh egg-free noodles (hilopites) or 2 3/4 oz. dried 1/2 cup tahini Juice of 1 1/2 lemons Olive oil for serving Freshly ground black pepper Toast the sesame seeds lightly in a small dry skillet. Add the paprika and the chile, if using, and cook briefly, taking care not to burn it. Stir in the lemon zest and transfer to a small bowl. Bring 4 cups of water to a boil in a pot with some salt. Add the hilopites (noodles) and boil until just tender, about 2 minutes, or according to the package instructions if dried. Meanwhile, put the tahini and lemon juice into a bowl, add a ladleful of the boiling hilopites water and whisk until smooth. When the hilopites are ready, pour the tahini mixture in (and the chickpeas) and stir gently over the heat for a couple of minutes. Taste for salt. Serve in bowls with a drizzle of olive oil, a scattering of the sesame-paprika mixture and a grind of pepper.

Easy Pull Apart Pizza Bread

Easy Pull Apart Pizza Bread

1605740f46d196aaf34e77cfb0277d0a2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
â…“ cup olive oil
8 oz. package of pepperoni
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

Preheat the oven to 350 degrees. Cut pizza dough or biscuits into quarters (as shown in the photo). Cut the pepperoni into smaller pieces. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done. Flip over on to a plate while it’s still hot. Serve with a side sauce and enjoy!

Sliced Grilled Steak on Blue Cheese Biscuits with Watercress, Sour Cream, and Sliced Tomatoes

Sliced Grilled Steak on Blue Cheese Biscuits with Watercress, Sour Cream, and Sliced Tomatoes

5522ddfb8c932_image3 garlic cloves, finely chopped
2 T. grill seasoning
1 T. Worcestershire sauce
3 T. extra-virgin olive oil (EVOO)
2 lb. flank steak
1 8oz pkg. buttermilk biscuit mix
1/2 C. blue cheese crumbles
1 vine-ripe tomato
1 small bunch of watercress, trimmed and cleaned
4 T. sour cream

Preheat oven to 450. Preheat grill pan or outdoor grill to high heat. Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the EVOO. Pour into 9×13 glass dish or sealable plastic bag. Add the flank steak and coat evenly in marinade. Let stand 10 minutes. While the steak is marinating, prepare the biscuits. Place the mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to the package directions. Once combined, dump the biscuit mix out onto a cutting board. Using your fingertips, press out the mix into a 1″ thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined cookie sheet and bake 12-15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool. Grill the flank steak 6-7 minutes on each side or to your preferred doneness. Remove the flank steak from the grill and let the juices redistribute before slicing. Thinly slice the tomato and coarsely chop the watercress; reserve. To serve, thinly slice the rested meat on an angle, cutting against the grain. Split each of the four biscuits in half. Arrange a slice or two of tomato on the bottom of each biscuit. Season with salt and pepper. Top the tomatoes with some of the sliced steak. Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side.

Cream Cheese Lemon Pound Cake

Cream Cheese Lemon Pound Cake

8slice-cut ounces cream cheese, at room temperature
3 large eggs
1 yellow cake mix
1 small box lemon or vanilla instant pudding
3/4 C. milk
1/2 tsp lemon extract
3 T. lemon zest

Preheat oven to 350. In a large bowl, beat cream cheese at medium speed with electric mixer until smooth and fluffy. Add eggs one at a time, beating well after each egg. In a separate bowl, mix together cake mix and pudding. In two or three intervals, add pudding/cake mix powder alternately with milk into the cream cheese mixture. Beat just until smooth. Gently stir in the lemon extract and zest. Pour batter into greased and floured bundt pan.  Bake 50-55 minutes.

Slow Cooker Swiss Steak

Slow Cooker Swiss Steak

19f751ccbf91c2383188f4d4151e94a66 medium beef blade steaks
8 oz. fresh mushrooms, thinly sliced
1 medium onion, sliced
1 T. fresh thyme, minced
1 1/2 tsp sweet paprika
3/4 cup chicken stock
1/4 cup dry sherry
1/4 cup flour
4 T. oil
salt & pepper to taste
2 T. fresh parsley, chopped
1/2 cup heavy cream

Heat a heavy skillet or sauté pan over medium heat. Add 1 T. of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker. Return the pan to the heat. Season the steaks with salt & pepper. Add 1 T. of oil and brown the blade steaks nicely. Remove to a plate and set aside. Return the pan to the heat and add 2 T. of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker. Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours. Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve.

Ricotta Pasta with Sausage

Ricotta Pasta with Sausage

1 pound penne or ziti rigate
Coarse salt
2 C. ricotta cheese
2 T. unsalted butter, cut into small pieces
1/2 C. Parmigiano-Reggiano or Romano cheese
2 T. extra-virgin olive oil (EVOO)
1 medium onion, finely chopped
Generous handful flat-leaf parsley, finely chopped
1 pound bulk Italian sweet sausage
Coarse black pepper
20 fresh basil leaves, shredded or torn

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta until al dente, with a bite to it. Place the ricotta, butter, and Parmigiano or Romano cheese in a large bowl. Heat a small skillet over medium heat. Add the EVOO and sausage. Brown the sausage, then add the onions and cook 5 minutes. Add the parsley and cook 2 minutes. Turn off the heat. Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Toss cooked sausage with pasta. Top pasta with basil. Season with a little salt. Toss and serve at the table.

Cheesy Sausage Skillet Lasagna

Cheesy Sausage Skillet Lasagna

2f80fd6c0502f95022d4c2d07e1b2cc2b tablespoons extra virgin olive oil
1 1/2 cups white onions, finely chopped
1 pound ground Italian Sausage
26 ounces pasta sauce
9 strips oven ready lasagna noodles
15 ounces Ricotta cheese
1/2 cup shredded Parmesan Cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan Cheese
2 cups shredded mozzarella cheese

Heat oil in large skillet over medium heat. Add onions, sautéing until softened. Add sausage, cooking until browned. Add pasta sauce, stirring to combine. Reduce heat to a simmer. Boil broken lasagna noodles for 5 minutes to soften slightly. Drain and set aside. In a large mixing bowl, combine ricotta cheese, parmesan, salt and pepper. Spoon about 1 cup of meat sauce into the bottom of a 12 inch cast iron skillet. Layer evenly with broken pieces of semi-cooked lasagna noodles. Spoon about 8 mounds of ricotta cheese over noodle layer then sprinkle with additional Parmesan and shredded mozzarella cheese. Top with 1 1/2 cups of meat sauce. Continue this layering until you reach the top of the skillet. Top layer should be a layer of noodles, sauce then shredded mozzarella cheese. Bake skillet lasagna for 20-30 minutes, until cheese is melted and sauce is bubbly around edges. Remove and let cool 10 minutes before serving.

Burrito Party

Burrito Party

fajitas-de-pollo-xThrow a Cinco de Mayo burrito party in minutes

As a holiday, Cinco de Mayo stirs up more hoopla north of the Mexican border than south of it—but any excuse for a party that involves Mexican food is good enough for us. Best yet, it’s easy to do: Just buy what you need for a burrito buffet at the supermarket; if there’s a Mexican market near you, the choices for fillings and fixings get even better. Guests build their own burritos, so all you have to make is the slaw. When it’s this easy, you just might want to think about a Cinco de Junio next.

What to buy ( Makes about 10 servings.)

Appetizers and drinks
Tortilla chips and salsa and/or guacamole
Fried pork rinds (chicharrónes)
Pickled jalapeño chiles
Chile-lime roasted peanuts or garbanzos
Mexican beer and sodas

Burrito bar
8 ounces cotija or feta cheese
1 1/2 C. crema (Mexican sour cream) or sour cream
1 1/2 C. salsa (1 or 2 types)
1 head iceberg lettuce
1 ounce fresh cilantro
5 green onions
2 avocados (8 oz. each)
or 1 1/2 C. guacamole
1 lime
2 or 3 cans (16 oz. each) black, pinto, or refried beans
About 2 pounds boned cooked meat or 2 roasted whole chickens (1 3/4 lb. each)
10 fresh flour tortillas (10 in. wide)

slawMexican slaw
2 limes
3 T. vegetable oil
1 head cabbage
4 to 6 ounces radishes
1 ounce fresh cilantro
Salt and pepper

Pineapple sundaes
3 pounds peeled and cored fresh pineapple
1 1/2 C. caramel sauce like Mexican (goat-milk) cajeta
1 1/3 C. sweetened flaked or shredded dried coconut
2 1/2 quarts vanilla ice cream
Guests build their own burritos, so all you have to make is the slaw.

Burrito Bar

Notes: At many Mexican delis, you can find great cooked filling choices like carnitas (slow-cooked pork) and carne asada (marinated beef steak). And meat sections often carry ready-to-grill marinated meats such as lomo de res (beef), puerco adovado (pork), or fajitas de pollo (chicken). If those options aren’t available, look for rotisserie chickens from a supermarket deli.

1. Crumble cotija cheese and put in a bowl. Place crema and salsa in containers. Rinse lettuce, cilantro, and green onions. Finely shred enough lettuce to make about 5 C. and place in a container. Chop cilantro and thinly slice onions (including green tops); put in containers. Pit and peel avocados, thinly slice into a bowl, and mix with 2 T. lime juice.

2. In a 2- to 3-quart covered pan over medium heat, stir beans often until hot (adding a little water, if needed, to refried beans), about 5 minutes. Transfer to a bowl and keep warm. Or heat, covered, in a microwave oven at full power (100%), stirring once, until hot, 3 to 4 minutes. If using whole beans, lift beans from liquid with a slotted spoon or drain in a colander.

3. Tear cooked meat into coarse shreds or cut into thin slices. If using a whole roast chicken, pull meat off bones and shred; sliver skin and include (or discard if desired). If meat is raw, grill it, then slice into bite-size pieces. Serve warm or at room temperature. To reheat, place meat in a microwave-safe bowl, cover, and heat in microwave oven at half power (50%), stirring occasionally, 2 to 3 minutes.

4. Drizzle 1/4 C. water over a dish towel. Wrap tortillas in towel and overwrap with microwave-safe plastic wrap. Heat in a microwave oven at full power (100%) until hot and steamy, 1 to 2 minutes. Remove plastic wrap and set towel-wrapped tortillas in a basket or covered casserole.
5. Arrange cheese, crema, salsa, lettuce, cilantro, onions, avocados, beans, meat, and tortillas on the table. Makes 10 servings.

Mexican Slaw

1. Squeeze 3 T. juice from limes into a large bowl. Add vegetable oil and mix.

2. Rinse cabbage, radishes, and cilantro. Finely shred enough cabbage to make 3 quarts. Thinly slice radishes to make about 1 C. Chop enough cilantro to make about 1/2 C. Add cabbage, radishes, and cilantro to dressing. Mix gently. Add salt and pepper to taste.

Pineapple Sundaes

Notes: Scoop balls of ice cream onto a baking sheet and freeze for easy serving. Cut pineapple into bite-size chunks. Put pineapple, caramel sauce, coconut, and ice cream balls into bowls (see notes). Makes about 10 servings.

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

chefmom-cupacke-ice-cream-cone-interior1 chocolate cake mix
1 1/4 C. water
1/4 C. vegetable oil
1/4 C. applesauce
2 large eggs
30 flat-bottom ice cream cones
1 can (16oz) frosting (any flavor)
candy sprinkles

Preheat oven to 350. In large bowl, mix together cake mix, water, oil, applesauce, and eggs until smooth. Fill each cone with about 2 1/2 T. of batter. Place upright cones about 3 inches apart on an ungreased baking sheet or muffin pan. Bake approximately 25-30 minutes. Cool completely. Soften frosting in the microwave on HIGH 10 seconds. Stir, then spread evenly over cupcakes. Place sprinkles on top, if desired.

Croque Monsieur with Greens

Croque Monsieur with Greens

meals 25014 T. softened unsalted butter
2 T. all-purpose flour
1 C half-and-half or whole milk
2 tsp Dijon mustard
1/8 tsp freshly grated or ground nutmeg
Salt and fresh ground black pepper
8 slices sandwich bread
3/4 pound baked ham, thinly sliced
2 C shredded Gruyere cheese
2 T. white wine vinegar
1 tsp apricot jam or orange marmalade
2 T. fresh tarragon leaves, chopped
3 T. extra-virgin olive oil (EVOO)
6 C mixed baby greens, any variety

Heat a heavy nonstick pan or a griddle over medium-low to medium heat. Heat a small sauce pot over medium heat. Add 2 T. of the butter and melt. Whisk the flour into the butter and cook 1 minute, then whisk in the half-and-half. Season with 1 tsp. Dijon mustard, the nutmeg, salt, and pepper and cook 2 minutes to thicken. Remove from the heat. Spread the bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich. Spread the remaining 2 T. of softened butter lightly across the outside faces of each sandwich. Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle. The cheese will brown and form a crisp coating as the sandwich cooks and heats through. Cook 3 minutes on each side, or until evenly golden. In a salad bowl, whisk together the remaining tsp. of mustard, the vinegar, apricot jam, and tarragon. Whisk in the EVOO in a slow stream. Add the greens to the bowl and toss to dress. Season the salad with salt and pepper and serve on large plates with the hot sandwiches alongside.

Sweet and Spicy Roasted Almonds

Sweet and Spicy Roasted Almonds

2 T. chili-infused oil
1 T. sugar
1 tsp kosher salt
2 C blanched whole almonds

Preheat the oven to 350. In a medium bowl, stir the oil, sugar, and salt to blend. Add the almonds, and toss to coat. Arrange the almond mixture on a large, heavy baking sheet, spacing the almonds evenly. Bake, stirring occasionally, until golden brown, about 15 minutes. Serve warm or at room temperature.

Chili-Infused Oil

Chili-Infused Oil

1/2 C olive oil
1 tsp dried crushed red pepper

In a small, heavy saucepan, heat the oil and red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid. Refrigerate. Can be used as a dipping oil for breads, or to liven up the flavors in other dishes-as your cooking oil, in salad dressing, or just drizzled over grilled fish or meat. Keeps in the fridge for a month.

Little Peach Cakes

Little Peach Cakes

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2 Wilton Mini Ball Pans
1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milk
red liquid food coloring
yellow liquid food coloring
3/4 cup granulated sugar, divided
1 cinnamon stick
6-12 fresh peppermint leaves
12 whole almonds
One batch Buttercream Frosting

Ice cream or sorbet, optional
Raspberry sauce, optional

How to Make and Assemble:

You will only need 1/2 of a Duncan Hines yellow cake mix to make 6 Peach Cakes. Mix according to package directions- 1/2 cake mix with 1/4 cup softened butter, 2 eggs, 1/3 cup milk, and 12 drops yellow food coloring. Divide evenly among the 12 greased mini rounds- about +1/4 cup batter. Bake in 350 degree oven for 8-10 minutes or until toothpick comes out clean. Let cool 2 minutes in pan then remove to wire rack. If you have one pan this can be done in two shifts!

While cakes are baking make the buttercream frosting and add about 12 drops of yellow food coloring to get a bright yellow. Set aside.

In two separate lidded containers, add 1/2 cup sugar and 12 drops yellow food coloring to one and 1/4 cup sugar and 6 drops red food coloring to the other. Cover each container and shake vigorously until the coloring is fully incorporated. Let the children do this! If there is clumping, break up with a fork and continue shaking. You should have a lovely bright yellow and a nice deep pink. You will have leftovers.

sugars

Break the cinnamon stick into small stems by taking a pair of scissors and placing the point into the hollow center of the stick and cutting. You will get both big and small bits, use the prettier pieces.

Frost the flat side of six mini rounds, being sure to get the frosting very think along one edge. Place another mini round on the frosting and press together forming a peach. Run your finger or a small spoon along the frosting to make an indentation that mimics the crease on a peach.

another peach

Dip each “cheek” of the peach into the pink sugar. I am calling each “fleshy” side of the thick portion of frosting the cheek. Then roll the rest of the peach in the yellow sugar without covering the pink portion. Roll the frosting portion in the yellow sugar as well.  At the top of each peach, place a piece of cinnamon stick and a peppermint leaf. Arrange in a pretty bowl or on a platter. Decorate with more mint sprigs if desired.

Fried Polenta

Fried Polenta

FJIHTJ7HH2VWC9E_LARGE6 C water
2 tsp salt
1 3/4 C yellow cornmeal
3 T. unsalted butter, cut into pieces
1 tsp plus 1/2 C olive oil
1/4 C freshly grated Parmesan cheese
2 tsp salt
1 C marinara sauce

In a large, heavy saucepan, bring the water to a boil. Add the salt, then gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes. Remove from the heat and stir in the butter. Coat an 11×7″ baking dish with 1 tsp. of oil. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4″ thick. Cover and refrigerate until cold and firm, about 2 hours. Preheat the oven to 250. Cut the polenta into 2×1″ pieces. In a large, heavy skillet, heat the remaining olive oil over a medium-high flame. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches. Transfer the polenta pieces to a serving platter. Sprinkle with Parmesan cheese and salt, and serve, with marinara sauce alongside.

Glazed Zucchini

Glazed Zucchini

two zucchini with water drops isolated on white

2 pounds medium zucchini (1/2-3/4 inch thick and 5-6 inches long)
2 T. olive oil
2 garlic cloves
Salt
About 1/4 C water
1 T. thinly sliced fresh basil

Trim the ends of the zucchini. Soak it in a large bowl of cold water for 30 minutes to freshen. Drain the zucchini and pat dry. Cut it lengthwise in half, then crosswise into quarters. In a large skillet, combine the zucchini, oil, garlic, 1 tsp. salt and just enough water to cover the bottom of the pan. Cover and cook over medium heat until the zucchini begins to soften, 5-7 minutes. Remove the lid, raise the heat to high and cook, stirring, until the liquid evaporates and the zucchini is glazed with the oil and beginning to brown lightly. Remove the garlic cloves. Carefully stir in the basil and more salt to taste, and serve.

Savory Butternut Squash with Onion & Pecans

Savory Butternut Squash with Onion & Pecans

2848961 C. chopped pecans
2 slices bacon
2 tsp. butter
1 tsp. olive oil
1 1/2 C. chopped yellow onions
1 clove garlic, minced
1/2 tsp. ground sage
2 lbs butternut squash, peeled, seeded, and cubed
Salt & freshly ground black pepper, to taste
3 T. chopped fresh basil
2 T. freshly grated parmesan cheese

Preheat oven to 350 degrees F. Place the chopped pecans in an even layer on ungreased non-stick baking sheet; bake at 350 degrees F for 7 minutes. While pecans are toasting, cook the bacon in a large, heavy skillet until it is crisp; remove bacon, crumble it, and set aside. Add the butter and oil to the bacon drippings and stir in the onion and garlic, cook over low heat until tender, about 15 minutes; stir in the ground sage. Add the cubed squash, cover, and cook, stirring occasionally, until the squash is tender but not mushy, about 15 minutes; season to taste with salt and pepper. Add half of the toasted pecans and the basil and stir carefully to mix well (avoid breaking up the squash). Place in a serving dish and sprinkle with crumbled bacon, remaining pecans, and Parmesan, and serve. Note: crumbled Gorgonzola is also good in place of the Parmesan!

15 Ways to Doctor a Jar of Salsa – Add Interest to your Dish

15 Ways to Doctor a Jar of Salsa – Add Interest to your Dish

Add avocado cubes, chopped fresh cilantro and a squeeze of lime juice.

Stir in mango chunks, chopped fresh cilantro and a squeeze of lime juice

Fold in a small can of drained, crushed pineapple and fresh cilantro

Marinate chunks of white Mexican cheese in salsa; serve with toothpicks

Stir in a small can of drained corn

Combine with drained and rinsed canned black beans and drained canned yellow corn.

Add chopped jicama, shredded carrot and chopped fresh ginger.

Stir in a chopped fresh, vine ripe tomato.

Mix shredded radish and pinch of ground cumin with the salsa.

Add chopped canned tomatillos.

Stir in a chopped, soaked chipotle pepper.

Ass 1 tsp. prepared horseradish and fresh lemon juice; serve with shrimp.

Mix in chopped roasted red peppers, a dash of balsamic vinegar and chopped fresh basil.

Ass a couple T. plain yogurt, chopped cucumber and cumin seed. Serve with toasted pita bread wedges.

Fold in shredded carrot, a dash of fish sauce, a squeeze of lime juice and chopped fresh Jalapeño pepper to taste. Serve with crackers.

Corned Beef Pretzel Sliders

Corned Beef Pretzel Sliders

sliders4 pretzel slider buns, recipe here
2 cups shredded or sliced corned beef
2-3 slices Swiss cheese
1/2 cup mayo
1/4 cup ketchup
2 tablespoons Dijon mustard

Preheat oven to 350 degrees. Combine mayo, ketchup, and mustard in a small bowl and mix well. Slice slider buns open and spread both sides with sauce. Layer on corned beef. Top with Swiss cheese, covering beef (1 slice will be too big for 1 slider, so cut in half or fourths to get just enough to cover the corned beef). Place assembled sandwiches in a baking dish with sides (a square Pyrex pan or even a cake pan will work well) and cover with aluminum foil. Bake for about 15 minutes. Remove and serve!

Cream Cheese 15 Ways – Add Some Interest to Your Spread

Cream Cheese 15 Ways – Add Some Interest to Your Spread

-Blend 1/4 C store bought pesto with cream cheese. Top it with lightly toasted pine nuts.

-Blend 1/4 C pitted kalamata olives into the cream cheese. Garnish with fresh thyme leaves.

-Blend 1/4 C chopped, oil-packed, sun dried tomatoes into the cream cheese. Sprinkle 1 T. of chopped fresh basil over the top.

-Blend a jar of chopped marinated artichokes into the cream cheese and spread this on pumpernickel or rye bread.

-Drain a small can of tiny shrimp and blend them into the cream cheese. Season with a pinch of ground mace or nutmeg and sprinkle with 1 T. of minced red onion. Spread on bagel chips.

-Blend a can of drained chopped chiles, 1/2 C. of shredded Cheddar cheese, and a pinch of cumin into the cream cheese.

-Blend 2 ounces of smoked trout and a squeeze of fresh lemon juice into the cream cheese. Garnish with 1 T. of chopped fresh parsley.

-Blend 1 clove of garlic that you have crushed in a garlic press, 1 tsp. of herbes de Provence, and a pinch of black pepper into the cream cheese for a homemade Boursin-style cheese.

-Blend 1 small can of deviled ham and 1 tsp. Dijon mustard into the cream cheese.

-Blend 1/4 C. of chopped radishes and some black pepper into the cream cheese.

-Blend 1/4 C. of finely chopped honey-roasted almonds and a dash of hot pepper sauce into the cream cheese.

-Spread the top of the cream cheese with 1/2 C. of chutney. Sprinkle with toasted sliced almonds.

-Cover the cream cheese with 1/2 C. of whole-berry cranberry sauce.

-The classic-spread the top of the cream cheese with 1/2 C. of top-quality pepper jelly. Let it drip down the sides.

Savory Scones with Gruyere, Prosciutto and Green Onion

Savory Scones with Gruyere, Prosciutto and Green Onion

savoryscones2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup butter
2 large eggs
2/3 cup buttermilk
2/3 cup grated gruyere
1/2 cup chopped prosciutto
1/4 cup grated parmesan
1/4 cup chopped green onion
2 tablespoons half and half
Sea salt
Additional parmesan for sprinkling

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor. Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist. In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky. On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.

Mac & Cheese 15 Ways – Add Some Interest to your Dish

Mac & Cheese 15 Ways – Add Some Interest to your Dish

-Stir in 1 C. of chopped ham

-Add 1/2 C. frozen peas or chopped broccoli (and 1/2 C. chopped ham, too, if it’s in the fridge)

-Drain a small can of sliced mushrooms and fold them into the macaroni & cheese

-Add 1 C. chopped fresh, ripe tomatoes and 1 T. minced basil

-Stir in 1/2 C. of drained flaked tuna plus 1 tsp. of drained capers

-Fold in 1/2 C. of smoked salmon strips

-Add 1/2 C. cooked cauliflower florets and a dash of ground nutmeg

-Top each serving with a spoonful of fresh spinach that has been briefly sautéed.

-Add 1 C. of browned ground beef that you have lightly seasoned with salt and black pepper

-Sauté 2 sliced garlic cloves briefly in melted butter and fold these into the macaroni & cheese

-Stir in 1 C. of drained canned white beans, then season the macaroni & cheese with a little dried thyme

-Spoon the macaroni and cheese into a serving bowl and top it with strips of grilled sausage.

-Toss a C. of toasted bread crumbs in olive oil, run these under the broiler, then sprinkle them on top of the macaroni & cheese.

-Stir in 1/2 C. of sautéed shrimp and a dash of Cajun seasoning.

-Sauté some thin slices of red bell pepper briefly in olive oil, then stir them into the macaroni & cheese

Mushroom Asiago Chicken

Mushroom Asiago Chicken

195b738f9701eef4cbb8249c88eb85148 l.b Boneless Skinless Chicken Breast Halves, 2 large
2 T. Butter
2 T. Olive Oil, divided
2 cups Mushrooms, cut in half
1 clove Garlic, minced
3 Springs Fresh Thyme
1½ cups Dry White Wine
½ cup Seasoned Flour, see below
½ cup Heavy Cream
¼-½ cup Shredded Asiago Cheese
½ tsp Salt, or to taste
¼ tsp Pepper, or to taste

½ cup All-purpose Flour
1 tsp Salt
½ tsp Black Pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy plastic wrap until meat is uniform thickness, about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast.) Heat the butter with 1 T. of the olive oil in a deep, heavy skillet or sauté pan over medium heat. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan. Add remaining olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown. Carefully add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. (This is called “deglazing.”) Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to the mushroom/wine mixture in pan. Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes. Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong, so I use 1/2 cup.) Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 T. instant flour or 1 T. cornstarch mixed with 2 T. water. However, the reduction will taste better. Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

Cooked Rice 15 Ways – Add some Interest to Your Dish

Cooked Rice 15 Ways – Add some Interest to Your Dish

-Stir a handful of finely chopped fresh parsley into the rice

-Add 1 T. of fresh lemon juice and 1 tsp. grated lemon zest

-Pour in 1/4 C. heavy cream, add 1/2 C. of grated Parmesan cheese, then stir the rice slowly over low heat for a time-pressed person’s risotto

-Sauté sliced fresh mushrooms in butter and toss them with the rice.

-Toss some melted butter, a squeeze of fresh lemon juice, and a spoonful or so of drained capers with the rice

-Add sautéed minced onion and cooked peas to the rice

-Stir in chicken stock to moisten the rice, then add currants and sliced toasted almonds. Reheat the rice before serving.

-Toss the rice with garlic slices you have browned in butter

-Mince a scallion and some fresh parsley. Reheat the rice with butter and salt, then fold in the minced scallion and parsley

-Toss the rice with drained canned corn kernels, the kind that come with diced red and green peppers, then reheat it

-Warm 2 tsp. of curry powder in 1 T. of butter in a small skillet for 1 minute, then transfer the rice to the skillet and reheat it.

-Reheat the rice, then fold in toasted sesame seeds, a dash each of soy sauce and Asian sesame oil, and minced scallion

-Add minced onion and chopped tomato that have been lightly sautéed in olive oil with a dash of saffron or turmeric

-Brown some mild Italian sausage, toss in some fennel seeds, and stir in the rice. Add enough stock to make the rice moist.

-Sauté a 1/4 C. each of chopped onion and bell pepper in 1 T. of olive oil, and stir in 1 C. of rice. Season the rice with salt and black pepper, then pour in 4 lightly beaten eggs. Stir and cook, adding 1/2 C. shredded Monterey Jack cheese at the last minute so it melts

My Mom’s English Muffin Bread

My Mom’s English Muffin Bread

embread5 1/2 cups warm water
3 packages RAPID RISE yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour, but my Mom always used All-Purpose)

Mix altogether, then spoon into (4) well-greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.