Coconut Tapioca Pudding with Mango

Coconut Tapioca Pudding with Mango

1/3 cup small pearl tapioca

2 1/2 cups coconut milk (light or full-fat; a 13.5-ounce can will contain 1 3/4 cups)

1 egg yolk

1/3 cup granulated sugar

1/4 teaspoon table salt or a heaped 1/4 teaspoon sea salt

1/2 teaspoon vanilla extract or the seeds from a 1-inch segment of vanilla bean

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1 very ripe mango, peeled, pitted and roughly chopped

2 teaspoons granulated sugar

A squeeze or two of fresh lime juice

 

Optional garnishes

Whipped coconut cream

1/2 cup toasted coconut flakes

Few gratings of lime zest

 

In a medium saucepan, soak tapioca in coconut milk for 30 minutes. Whisk in egg yolk, sugar, salt and vanilla bean seeds, if using (if using extract, you’ll add it in a bit). Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 15 minutes, stirring frequently. Remove from heat and add vanilla extract, if using. [Pudding will be the consistency of thick gravy — i.e. worrisomely thin — going into the cups but after chilling in the fridge, it will set.] Pour into pudding cups to chill for several hours or overnight.

 

Make mango puree: Place mango chunks in food processor with sugar (if using) and lime juice and blend until very smooth, scraping down the sides several times, if needed. Refrigerate puree until needed.

 

Serve with mango puree on top, plus whipped coconut cream, toasted coconut flakes or a few gratings of lime zest.

 

To make whipped coconut cream: This a bit of advance planning. Place 1 can of full-fat coconut milk in the fridge overnight; in most brands, this will cause the coconut fats and thin milk/watery part to separate. Place a small/medium mixing bowl in the freezer, ideally metal. The next day, turn it upside-down before opening it, so that the thickened coconut fat will be at the bottom. Pour off the thin coconut milk; you should have about 1 cup and this can be used towards the 2 1/2 cups needed for your pudding. About 2/3 cup thickened coconut fat will remain at the bottom of the can; scrape this into your chilled bowl, add about 1 tablespoon granulated sugar (for a light sweetness; use more to taste) and beat it with an electric mixer until thick and whipped cream-like. Dollop it over desserts such as this, though you’ll have more than you need for 6 puddings.

 

To toast coconut chips: Heat an oven to 350 degrees F. Spread coconut flakes on a rimmed baking sheet and toast until golden brown and fragrant, about 5 minutes, tossing once if needed to help them brown evenly. Let cool before using.

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Ken Oringer’s Lacquered Pork Belly with Preserved Lemon, Soy Sake Glaze

Ken Oringer’s Lacquered Pork Belly with Preserved Lemon, Soy Sake Glaze

1 12-inpork bellych x 8-inch piece pork belly
1 C. preserved lemon
1 C. soy sauce
2 C. sake
2 C. Coca Cola
2 C. sugar
2 T. coriander seeds
2 T. fennel seed
Steamed white rice, for serving

Place all ingredients in large saucepot. Bring to boil and simmer gently for 3 hours until pork belly is soft when poked with meat fork. Remove the belly and reduce sauce to a light glaze. Glaze top of belly. Serve with steamed white rice.

Cracked Green Olives with Herbs and Preserved Lemon

Cracked Green Olives with Herbs and Preserved Lemon

1 pound small to medium brine-cured green olives (preferably cracked)*
1/4 C. chopped fresh coriander
3 T. chopped fresh mint leaves
Peel of 1/2 preserved lemon, cut into julienne strips, plus 3 T. preserved lemon juice to taste
2 T. olive oil
2 garlic cloves, minced
1/4 tsp. ground coriander
a pinch dried red hot pepper flakes

If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.

Lavender Berry Crisp

Lavender Berry Crisp

76b7898f69a82 to 3 tablespoons dried culinary ‘Provence’ lavender buds

2 tablespoons quick-cooking tapioca

1 1/4 cups sugar

2 teaspoons ground cinnamon

4 cups blueberries, rinsed

4 cups raspberries, rinsed

3 tablespoons lemon juice

1 cup all-purpose flour

1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks

1/2 cup chopped almonds

In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl. Stir in 3/4 cup sugar and the cinnamon. Add blueberries, raspberries, and lemon juice; mix gently. Pour into a shallow 2 1/2- to 3-quart baking dish. In a food processor or bowl, combine flour, remaining 1/2 cup sugar, and butter. Whirl or rub in with your fingers until coarse crumbs form. Stir in almonds. Squeeze handfuls of the nut mixture together, then crumble into about 1/2-inch chunks over fruit mixture. Set dish on a foil-lined baking pan. Bake in a 350° oven until juices are bubbling in the center and streusel is browned, 60 to 70 minutes. Cool on a rack at least 45 minutes. Serve warm or cool. Spoon crisp into bowls.

 

Yield: 8 servings

Calories: 409

Fat: 17g

Fiber: 5.9g

 

Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

2367211 cup heavy cream
1/2 cup plus 2 teaspoons all-purpose flour
2 tablespoons finely chopped shallot
1 tablespoon unsalted butter
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups coarse fresh bread crumbs (from firm white bread)
4 poached large eggs>
3 oz thinly sliced serrano ham or prosciutto
7 to 8 cups vegetable oil
1 large egg, lightly beaten with 1 teaspoon water

Whisk together cream and 2 teaspoons flour in a small bowl until just combined. Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat. Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging. Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time. Cut sliced ham crosswise into 1/4-inch-wide strips. Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain. Return frying oil to 375°F. Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs. Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute. Divide creamed spinach among 4 plates, then top with poached eggs and ham.

Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas

Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas

picMxghRz1 tsp. paprika

1 tsp. ground coriander

1/2 tsp. ground cumin

1/4 tsp. cinnamon

1/8 tsp. cayenne

Pinch salt

 

1/2 cup onion diced

1 T. fresh ginger minced

1 T. garlic, minced

1/4 tsp red pepper flakes

1 cinnamon stick

1/4 cup dry white wine

1 tsp tomato paste

Add and simmer

1 cup tomatoes chopped

1/2 cup chicken broth

1/2 cup chickpeas (drained, rinsed)

1/2 cup Kalamata olives (pitted, halved)

1 T. Honey

1 lemon cut into wedges

1 bay leaf

 

Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes. Heat a tablespoon of oil in a skillet over medium (do not exceed medium, or the spices could scorch); add chicken, skin side down, and sauté until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T. drippings. Add onion and sauté 3 minutes. Stir in the ginger, garlic, pepper flakes, and cinnamon stick; cook just until fragrant, about 1 minute. Deglaze with wine and tomato paste, stirring to combine. Simmer until liquid evaporates. Add tomatoes, broth, chickpeas, olives, honey, lemon, and bay leaf; stir to combine. Arrange reserved chicken on top, cover, and reduce heat to medium-low. Simmer until chicken is cooked through and sauce is reduced, 20–25 minutes. Finish with parsley and salt just before serving. Serve with pita bread.

 

Roasted Pepper, Tomato, and Preserved Lemon Relish

Roasted Pepper, Tomato, and Preserved Lemon Relish

2 red bell peppers, roasted, peeled, and seeded
1/4 tsp. salt
2 tsp. diced salted lemon rind
1 tomato, peeled, seeded, and diced
1 tsp. balsamic or rice vinegar
1 garlic clove, minced
1/4 C. olive oil
1 baguette bread, sliced

Finely dice roasted peppers. Combine with the salt, salted lemon rind, tomato, and vinegar. Set aside. Turn oven on to broil. In a small bowl, combine the garlic and olive oil. Cut 12 slices of baguette on a diagonal. Paint each one with olive oil/garlic mixture. Place on a baking sheet. Broil until lightly browned, 2 to 3 minutes on each side. Let cool and top with tomato/bell pepper mixture. Serve immediately.

Parmesan Crusted Chicken with Sage-Butter Sauce

Parmesan Crusted Chicken with Sage-Butter Sauce

parmesan-crusted-chicken-42 boneless, skinless chicken breast halves (6-8 oz. each)

2 egg whites

2 tsp. corn starch

1/2 cup grated Parmesan cheese

Juice of 1/2 lemon

1 cup coarse dry bread crumbs

1 T. chopped fresh parsley

1 tsp. kosher salt

1/4 tsp. ground black pepper

Zest of one lemon, minced

Olive oil

1 T. unsalted butter

3 T. minced shallots

1/2 cup dry white wine

1/2 cup heavy cream

1/2 cup chicken broth

1/2 tsp fresh lemon juice

4 T. (1/2 stick) cold unsalted butter, cubed

1-2 tsp minced fresh sage

Salt, white pepper, and cayenne to taste

 

Trim excess skin and fat from chicken. Slice each breast half lengthwise down the center. Lightly pound each piece to an even thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish. Combine bread crumbs, Parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. Dip both sides of prepared chicken into egg white-corn starch mixture. Transfer the chicken to the crumb dish. Pat crumbs on both sides of chicken. It’s ok if some crumbs fall off. Air dry on rack for 20-30 minutes. Sauté chicken in oil in a large, nonstick skillet over medium-high heat for about 3 minutes each side, or until golden brown and crisp.

Sauté shallots in 1 T. unsalted butter in a small saucepan over medium heat just until soft, 2-3 minutes. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes. Whisk in butter, 1 T. at a time, stirring constantly. (4 T. total.) Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.

 

 

Lemon Pancakes with Lemon Syrup

Lemon Pancakes with Lemon Syrup

lemon-pancakes-thumb1½ cups flour
1 T. sugar
¼ tsp. salt
1 T. baking powder
2 T. vegetable oil
1 egg
1¼ cups milk
Zest of one lemon
Juice of ½ lemon

1â…“ cup sugar
â…“ Cup brown sugar
â…” Cup water
Peel of one lemon

For pancakes, combine flour, sugar, salt, and baking powder in a large bowl. Add oil, egg, milk, and lemon juice and zest, and mix well. It’s okay if the batter is a little lumpy. Butter a warm griddle, and drop batter onto pan, making each pancake about ¼ cup of batter. Let cook until edges are brown and dry. Flip pancakes and cook the other side. Meanwhile, prepare syrup by placing sugars and water in a pan, and heating over high heat, stirring occasionally. Remove peel from lemon in large chunks, and add it to the syrup. Bring to a boil, and let boil 1-2 minutes for thin syrup, 3-4 minutes for thicker syrup. Remove lemon peel pieces with a spoon and discard. Serve warm pancakes with butter and warm lemon syrup.

Pappardelle with Chicken, Mushrooms and Wine

Pappardelle with Chicken, Mushrooms and Wine

1 lb. mushroom, quartered

1/2 cup dry red wine

1/2 cup flour

1 teaspoon salt

Fresh ground pepper

4 lbs. whole chickens or 4 lbs. rabbit, cut up, washed and dried

2 tablespoons butter

2 tablespoons extra virgin olive oil

4 ounces pancetta or 4 ounces bacon, diced

1 medium red onion, diced

1/2 lb. fennel bulb, bulb only, cut into strips

1 teaspoon garlic, minced

1/2 cup dry red wine

1 tablespoon minced fresh sage leaf

2 tablespoons balsamic vinegar

1 lb. pappardelle noodles

 

Preheat oven to 325°F. Sauté mushrooms in butter in a large ovenproof sauté pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med, cook until liquid evaporates. Stir in the first 1/2 cup of red wine. Increase the heat to high and boil until most of the wine evaporates, remove and set aside. Wipe out pan and return it to the stove top. Brown the chicken in butter and oil (may need to do this in batches) in the sauté pan over med heat, remove and set aside. Sauté the pancetta in the pan drippings, cooking until it begins to brown. Add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in the next 1/2 cup wine and sage. Remove from heat and add the sautéed mushrooms. Return the chicken to the pan, cover tightly, transfer to the oven and bake until the meat is tender and the internal temp is 170°F, about 40 minutes. Remove from heat oven and stir in vinegar. While chicken is in the oven prepare pappardelle according to package directions; drain. Serve pappardelle with chicken and mushroom sauce.

Lentils with Spinach and Preserved Lemon

Lentils with Spinach and Preserved Lemon

1 turkey kielbasa
1/2 lb brown or black lentils
1 C. sliced onion
1/4 C. olive oil
3 garlic cloves, peeled and finely chopped
1/4 C. chopped fresh coriander or parsley
10 oz. frozen spinach leaves, completely thawed and roughly chopped (or fresh baby spinach)
2 medium Yukon Gold or red-skinned potatoes, peeled and sliced
Kosher salt and freshly ground black pepper, to taste
1/4 C. chopped rind of preserved lemons

In a frying pan, brown the kielbasa until very brown. Set aside. Wash and pick over the lentils. Place in a saucepan and cover with water. Bring to the boil. Cook, covered, about 20 minutes. Meanwhile, brown the onion in oil in a large casserole or Dutch oven. Stir in the garlic and coriander/parsley. Add the spinach and sauté 5-6 minutes, stirring frequently. Add the potatoes, lentils, and enough cooking liquid to cover. Season with salt and pepper. Bring to the boil, lower the heat, and cook at the simmer for 1 hour, or until thick and soupy, about 20 minutes. Stir in the chopped preserved lemons and the sausage. Serve hot, lukewarm, or cold.

Penne with Pistachios, Asparagus, and Cream

Penne with Pistachios, Asparagus, and Cream

Pistachio Asparagus Pesto on Penne 5001/3 cup pistachios

1 lb. thin asparagus, cut into thirds

1/4 cup butter

1/4 tsp. pepper

1/3 cup dry white wine

1 cup half and half

1/4 cup heavy cream

1 1/2 Tb. salt

1 lb. dry penne pasta

1/2 cup parmesan cheese

 

Preheat oven to 350°. Toast the nuts on a baking sheet for 5-7 minutes; cool, chop, and set aside. Cook the asparagus in a stock pot in boiling water; uncovered over medium-high heat until tender about 3 minutes. Remove asparagus, saving the water so the pasta can be prepared in the same pot. Sauté garlic in butter in saucepan over medium heat, when garlic starts to brown, remove and discard. Add the asparagus and pepper. Increase heat to high and pour in wine, stirring about 1 minute. Reduce heat to medium. Pour the half and half and cream over the asparagus mixture and simmer about 2 minute. Season with salt; keep warm. Prepare penne pasta, drain, and return to pot. Combine asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it melts; transfer to a platter. Garnish with pistachio nuts.

 

Parmesan, Preserved Lemon, and Thyme Wafers

Parmesan, Preserved Lemon, and Thyme Wafers

1 C. grated Parmesan cheese
1 tsp. chopped fresh thyme leaves
1 small preserved lemon, finely diced

Preheat the oven to 400°F. Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry. Mix together the dry lemon pieces, the Parmesan, and the chopped fresh thyme leaves. On a Silpat- or parchment-lined baking sheet, heap little T. mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then lift off with a spatula and allow to rest on paper towels.

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Chicken Pomodoro

Chicken Pomodoro

2 boneless, skinless chicken breasts, halved, pounded to ¼-inch thick (8 oz. each)

Salt and black pepper

2 T. all-purpose flour

2 T. olive oil

¼ C. Vodka

½ C. low-sodium Chicken Broth

¼ C. Heavy Cream

1 C. halved Cherry Tomatoes (or ½-3/4 C. diced Tomatoes)

2 T. Fresh Lemon Juice

¼ C. minced Scallions

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Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray. Add oil and heat over medium-high. Sauté cutlets until brown, 2–3 minutes per side. Transfer cutlets to a plate. Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and cream and reduce until thick, 2–3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return cutlets to pan and cook to warm through, 1 minute per side. Serve cutlets with sauce and garnish with scallions.

 

Yield: 4 Servings

Calories: 301

Fat: 16g

Fiber: 1g

Shiraz-Soy Tri-Tip

Shiraz-Soy Tri-Tip

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Notes: Brush some of the marinade on bell peppers and onions; grill them next to the meat for about 15 minutes. (Stop brushing on marinade at least 5 minutes before veggies are done, so heat can kill any bacteria from meat.) Prep and cook time: about 35 minutes, plus at least 2 hours to marinate.

 

3/4 cup Shiraz (Syrah) wine

2/3 cup soy sauce

1/4 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup lemon juice

2 tablespoons Worcestershire

2 teaspoons Dijon mustard

1 1/2 teaspoons minced garlic

1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

 

In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally. Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

 

Nutter Butter Cookies

Nutter Butter Cookies

1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour

1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs

Preheat the oven to 325 degrees F. In a large bowl, cream together the shortening and sugar with an electric mixer. Add the egg, salt, and peanut butter and beat until well blended. Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour. Add the oats and flour to the mixture and blend well. Pinch out small portions of dough and roll into 1−inch balls in the palm of your hand. Press these flat on ungreased cookie sheets so that they form 2−inch circles. If you’re a stickler for a cookie that looks just like the original, you can form the dough into flat peanut shapes. Bake for 8 to 10 minutes, or until light brown around the edges. While the cookies bake, combine the filling ingredients in a small bowl. 9. When the cookies are cool, use a butter knife to spread a thin layer of filling on the flat side of a cookie and press another on top. Repeat. Makes 2 dozen cookies.

Grilled Chicken Thighs with Tamarind & Orange Glaze

Grilled Chicken Thighs with Tamarind & Orange Glaze

â…“febe78e5542bcdd8e43e46de365d3776 cup olive oil
¼ cup thinly sliced fresh basil
1 large clove garlic, chopped
½ tsp kosher salt
½ tsp freshly ground pepper
8 boneless, skinless chicken thighs

2 cans (14 oz.) low-sodium chicken broth
¾ cup freshly squeezed orange juice
¼ cup granulated sugar
3 T. unsalted butter
2 T. tamarind concentrate (paste)
1 T. grated orange peel
1 T. peeled and finely grated fresh ginger
3-4 drops Sriracha sauce (or Tabasco), to taste
Salt and pepper to taste

In a medium bowl, whisk together olive oil, basil, garlic, salt, and pepper. Add chicken thighs to the marinade and mix until the chicken is coated. Cover and refrigerate for 1 to 6 hours, turning occasionally.

In a large saucepan, whisk together chicken broth, orange juice, sugar, butter, tamarind concentrate (paste), orange peel, and ginger. Bring the mixture to a boil over medium-high heat and cook, whisking frequently, until the mixture is reduced to ¾ cup and the glaze coats the back of a metal spoon, 25 to 30 minutes. The glaze should remain at a vigorous boil for the entire time to ensure quick reduction. Remove from the heat and add several drops sriracha sauce, as well as salt and pepper, to taste. (The glaze can be made up to 2 days in advance; cover and keep store in the refrigerator. Gently reheat before using.) Spray the grill with nonstick cooking spray. Heat grill to medium-high heat. Pour ¼ cup glaze into a small bowl. This will be used for basting. Reserve the rest of the glaze. Transfer the chicken to the grill and discard the marinade. Grill until the chicken is cooked through, about 4 minutes per side, basting with the glaze on both sides of the chicken. Spoon the reserved glaze over the chicken and serve with rice.

Indian Spiced Potatoes

Indian Spiced Potatoes

Notes: Start preparing these sweet-hot garlicky potatoes from expert Indian cook Hema Alur-Kundargi (through step 2) about 2 hours ahead so they can marinate in the sauce. Scoop the potatoes into the chapatis or whole-wheat tortillas to eat like burritos; for appetizer portions, cut the bread into wedges and use them to scoop up the potatoes.

 

potatoes-su-600510-x2 pounds thin-skinned potatoes

1/4 cup minced garlic

2 tablespoons vegetable oil

1 cup ketchup

1 tablespoon pav-bhaji masala, purchased or homemade (recipe below)

Salt

Indian red chili powder or cayenne

Chopped fresh cilantro

8 chapatis or whole-wheat tortillas (7 in.)

 

  1. Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring 1 quart water and the potatoes to a boil. Reduce heat, cover, and simmer until potatoes are almost tender when pierced, 7 to 10 minutes. Drain and return to pan.

 

  1. Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir garlic in oil until it begins to turn golden, about 2 minutes. Add ketchup, pav-bhaji masala, and salt and chili powder to taste. Add the seasoned ketchup to potatoes and mix to coat. Cover and let stand about 1 1/2 hours.

 

  1. Pour potatoes into a 10- by 15-inch nonstick baking pan. Bake in a 375° regular or convection oven, stirring occasionally, until potatoes are tender when pierced, 10 to 15 minutes. Scrape into a bowl and sprinkle with cilantro. Serve with chapatis.

 

Pav-bhaji masala: In a small bowl, mix 1 teaspoon ground coriander, 3/4 teaspoon ground cumin, 1/2 teaspoon cayenne, and 1/4 teaspoon each ground cardamom and ground pepper.

 

Preserved Lemon Citrus Chicken with Chervil Gremolata

Preserved Lemon Citrus Chicken with Chervil Gremolata

20090413-secretingredient-chicken1 chicken, cut into pieces, about 4-4 1/2 pounds
1 T. chopped fresh chervil
Salt and pepper
2 T. olive oil
1 or 2 small preserved lemons, thinly sliced, seeded, and rinsed
2 cloves garlic, thinly sliced
Zest of 1/2 orange
Zest of 1/2 lemon
3/4 C. dry white wine
1 C. chicken stock
2 T. crème fraîche

When you buy a whole chicken cut up into pieces, you will get 2 breasts, 2 thighs, 2 wings, and 2 legs. Because the breasts are so much bigger than the other pieces, I cut them each in half, cutting perpendicularly through the bone. Season the chicken pieces liberally with salt and pepper, and sprinkle with 1 T. chopped fresh chervil. Heat a wide, deep sauté pan over medium heat, and when the pan is hot, add the oil. Place the chicken in the hot pan, and sear until golden brown. Turn over, and sear until golden brown on the other side. Remove to a plate. Lower the heat to low, and add the preserved lemons, garlic, and citrus zests. Quickly stir them around in the hot oil, and then add the white wine. Raise the heat to high and use a whisk to pick up all the pieces of crisp chicken from the bottom of the pan. Add the stock, and season with salt and pepper. Add the chicken pieces back into the pot, and when the liquid boils, reduce the heat to low. Cover the pot and cook for 30 minutes. Remove the lid, and cook uncovered for 5 minutes more. Take the pan off the heat and move the chicken pieces to a serving platter. Whisk 2 T. of crème fraîche into the hot wine and stock, then pour over the chicken. Top with the Chervil Gremolata (recipe follows) and serve with crusty baguette or colorful couscous.

Chervil Gremolata

1 clove garlic, finely chopped
Zest 1/2 orange
Zest 1/2 lemon
2 stems fresh thyme, leaves finely chopped
2 T. chopped fresh chervil
Salt and pepper
2 T. finely chopped preserved lemon (about 1/2 small preserved lemon)

Mix together all the ingredients in a small bowl, then sprinkle on top of the hot Preserved Lemon Citrus Chicken.

Smoked Ribs with Huckleberry BBQ Sauce

Smoked Ribs with Huckleberry BBQ Sauce

untitled2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style*

Classic Dry Rub

Huckleberry BBQ Sauce

 

On bony side of ribs, loosen edge of membrane with a table knife. Pull off membrane, using a towel. Cut racks in half. Smear all over with rub. Chill airtight at least 4 hours or overnight; let stand at room temperature for last hour. Meanwhile, soak 2 cups apple wood chips in water 30 minutes. Scrunch 6 sheets (1 1/2 ft. long) of foil into logs 9 in. long. For gas, set a drip pan on center burner (the indirect heat area), fill it halfway with very hot water, and then heat the other burners to low (275° to 300°). For charcoal, ignite 50 briquettes in a chimney. Bank evenly on opposite sides of fire grate, leaving a cleared area in center for drip pan; fill pan halfway with very hot water. Let coals burn to low. Add 5 briquettes to each mound of coals every 30 minutes, starting when ribs go on grill; if fire gets too hot, partially close vents on lid. Set racks upright over drip pan facing one another and wedge foil logs into tops of racks (in between bones) to bridge them and hold them in place. For gas, drain half the wood chips and put in a smoker box, if grill has one; or seal chips in foil, poke quarter-size holes all over it, and set over direct heat (in foil, chips may take a while to start smoking). For charcoal, drain half the wood chips and sprinkle evenly over coals. Grill ribs, covered, 1 hour. Drain remaining wood chips and add as before. Cook until meat is tender when pierced and shrinks 1/2 in. from bone tips, 2 to 3 hours. Pour 1 cup sauce into a bowl. Remove foil from ribs and set ribs flat, bony side up, over indirect heat. Brush with 1/2 cup sauce. Cook until sauce sets, 5 minutes. Turn, brush again, and cook 3 minutes more. Let ribs sit on a board, tented with foil, 10 minutes. Serve with remaining sauce. Chill extra sauce 1 week, or freeze.

 

*Ask a butcher to trim ribs, or do it yourself: On bony side, trim flap of meat from center, flush with bones. Cut rack lengthwise between wide rib section and chewy, narrow rib tips. Save trimmings for soup.

 

 

 

Huckleberry Barbecue Sauce

Huckleberry Barbecue Sauce

1 small onion, chopped

2 teaspoons vegetable oil

2 teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon dry mustard

1/2 to 1 tsp. pepper

1/2 teaspoon red chile flakes

1/2 teaspoon ground cumin

2 cups chopped tomatoes

1/2 cup cider vinegar

1/4 cup packed light brown sugar

2 teaspoons molasses

1 cup fresh or frozen huckleberries* or blueberries

 

In a medium saucepan, cook onion in oil over medium heat until soft, 5 minutes. Stir in salt, chili powder, dry mustard, pepper, chile flakes, and cumin. Cook until seasonings are fragrant, 1 to 2 minutes. Add tomatoes, vinegar, sugar, and molasses. Simmer, covered, stirring occasionally, for 1 hour. Add berries and simmer gently, uncovered, until softened, 25 minutes. Purée most of sauce in a blender, then stir into remaining sauce.

 

*Buy from specialty produce markets or nwwildfoods.com, or pick your own in the wild from August through October.

 

Olive Crescent Twists

Olive Crescent Twists

0d8dd402-675e-45e2-9346-7759b9313e403/4 C. well-drained mixed olives
1 T. olive oil
1/4 tsp. garlic powder
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
2 T. grated Parmesan cheese

Heat oven to 375°F. Lightly grease cookie sheets, or spray with cooking spray. In food processor bowl with metal blade or blender container, place olives, oil and garlic powder. Cover and process with on/off pulses until finely chopped. If using crescent rolls: Unroll dough and separate dough into 4 rectangles. Press each to form 7×4-inch rectangle; press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles. Press each to form 7×4-inch rectangle. Brush dough rectangles with beaten egg. Evenly spread olive mixture on 2 of the rectangles. Top with remaining 2 rectangles, egg-brushed side down; press down. With thin sharp knife, cut each filled rectangle crosswise into 8 strips. Place strips 1 inch apart on cookie sheets, twisting each 2 or 3 times. Brush tops of strips with beaten egg. Sprinkle strips lightly with cheese. Bake 10 to 13 minutes or until golden brown. Serve warm or cool.

Classic Dry Rub

Classic Dry Rub

2 tablespoons kosher salt

2 tablespoons packed light brown sugar

2 tablespoons paprika

2 tablespoons chili powder

1 tablespoon dry mustard

1 tablespoon ground cumin

1 tablespoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne

 

Combine all ingredients in a bowl.

 

Crock Pot Pizza Casserole

Crock Pot Pizza Casserole

1 Bocppcx Spiral Pasta (uncooked but rinsed)

1 lb. lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 C. sliced pepperoni

1 Small Can tomato Paste

1 C. water

1 C. shredded mozzarella cheese

Spray Large Crockpot 6qt or larger with non-stick spray. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir. Tomato paste and water over noodle mix. Top with shredded Mozzarella. Cover and cook on low for 3 hours (no peeking). Serve with a side salad.

Blueberry and Tomato Salad

Blueberry and Tomato Salad

blueberry-tomato-salad1 cup lightly packed baby arugula (optional)

1 or 2 really ripe tomatoes, preferably heirloom, any color, cored

1/4 cup fresh blueberries, rinsed and dried

2 tablespoons crumbled goat’s milk feta cheese

2 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

Sea salt and freshly cracked black pepper, to taste (optional)

Fresh basil, sliced into thin strips (optional)

 

If using the arugula, place it in a clean sink of cold water. Swish it well to make sure there isn’t any sand or dirt clinging to it. Spin-dry in a salad spinner or pat dry with a clean tea towel. Pile the arugula on a large plate. Using a serrated knife, slice the tomatoes into 1/2-inch-thick slices. Arrange the slices on top of the arugula. Sprinkle the blueberries, then the feta, atop the tomatoes. Drizzle with the oil and vinegar and season with salt and pepper, if desired. Garnish with fresh basil, if desired. Feel free to snitch a few extra blueberries from the rest of the pint when you’re done if need be

Fettuccini with Preserved Lemon and Roasted Garlic

Fettuccini with Preserved Lemon and Roasted Garlic

IMG_05992 heads of garlic
2 tsp. plus 1 T. olive oil
1 lb fettucine
2 T. unsalted butter
1 preserved lemon, rinsed under cold water, pulp and rind finely chopped
1 C. grated Parmesan cheese
3 T. fresh parsley, roughly chopped
Fresh ground pepper

Preheat the oven or a toaster oven to 400 degrees. Chop off the very top of each head of garlic, and remove any excess layers of outer paper. Place each head of garlic on tin foil and drizzle each with a tsp. of olive oil. Wrap in foil and roast for an hour, or until the cloves are very soft. Cool, and squeeze out the garlic. Set aside. Get a large pot of salted water going, and boil the fettucine until tender and just done. In a medium saucepan or skillet, combine the butter and remaining T. of olive oil over medium heat. When the butter melts, add the garlic and preserved lemon. Cook for about a minute, stirring often. Drain the fettucini, then toss with the lemon garlic mixture. Top with the parsley, ground pepper, and Parmesan cheese, and toss again to combine.

Okanagan Green Salad with Fruit and Chèvre

Okanagan Green Salad with Fruit and Chèvre

1/4 cup fine dried bread crumbs

2 teaspoons herbes de Provence

1 log (about 6 oz.) fresh chèvre (goat cheese)

7 tablespoons extra-virgin olive oil

1/2 cup pine nuts

1/2 cup fresh raw corn kernels (from 1 ear corn)

1/4 cup white wine vinegar

1 clove garlic, peeled and minced

1 teaspoon Dijon mustard

8 ounces mixed baby salad greens (about 8 cups)

1 nectarine, rinsed, pitted, and cut into ½-inch chunks

1/3 cup raspberries, rinsed

1/3 cup blueberries, rinsed

Blossoms from 5 stems fresh lavender, rinsed

 

On a small rimmed plate, mix breadcrumbs and 1 ½ teaspoons herbes de Provence. Coat chèvre log with 2 tablespoons olive oil, then gently roll the log in bread-crumb mixture. Place on a baking sheet and bake in a 400° regular or convection oven until breadcrumbs are golden, 10 – 12 minutes. Let cool slightly. Meanwhile, spread pine nuts in a small baking pan; toast in same oven until light golden, 3 to 5 minutes. Let cool. Combine corn kernels with 1 cup water in a 1- to 1 ½-quart pan over high heat; bring to a simmer and cook just until corn kernels are heated through, about 2 minutes. Drain, rinse with cold water, and drain again. In a large bowl, whisk remaining 5 tablespoons olive oil, vinegar, garlic, mustard, and remaining ½ teaspoon herbes de Provence until smoothly blended. Add salt and pepper to taste. Add salad greens, corn kernels, nectarine, raspberries, blueberries, and half the pine nuts and mix gently to coat. Divide among salad plates. Cut chèvre into ½-inch slices or chunks. Top salads evenly with chèvre, remaining pine nuts, and lavender blossoms.

 

Yield: 4-6 servings

Calories: 337

Fat: 29g

Fiber: 2.4g

 

 

Chili Mac Skillet

Chili Mac Skillet

cfc1b77f97c38474f11fcab9b39db0b81 pound ground beef (ground turkey works great too!)
1 medium onion, diced
1 (15.5 oz) can pinto beans, drained
1 (8 oz) can tomato sauce
1 (10 oz) can diced tomatoes with green chilis (I used Rotel)
3/4 cup uncooked elbow macaroni
1/3 cup water
1/2 teaspoon garlic salt
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese

In a large skillet pan, brown ground beef and diced onions until beef is fully cooked. Drain and return to skillet. Add in beans, tomato sauce, diced tomatoes with green chilis, uncooked macaroni, water, garlic salt, ketchup, and Worcestershire sauce. Bring contents of pan to boiling, then reduce heat to medium-low. Cover with lid and simmer for about 20 minutes or until macaroni starts to get tender, stirring often. Sprinkle with cheese, then cover with lid and let cheese melt. Serve and enjoy!

Warm Potato and Green Bean Salad with Summer Savory

Warm Potato and Green Bean Salad with Summer Savory

PotatoGreenBeanSaladx8 ounces green beans, rinsed and ends snapped off

1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick

2 tablespoons minced shallots

2 tablespoons white wine vinegar

1/4 cup olive oil

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2 tablespoons summer savory leaves, chopped

Salt and fresh-ground pepper

 

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again. In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl. Meanwhile, in a 1-cup glass measure, combine shallots and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve warm or at room temperature.

 

 

 

Crescent Wrapped Cranberry & Brie

Crescent Wrapped Cranberry & Brie

1 can (8 o12ae70ebde163dc7de324edaf5ab751dz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
3 T. whole berry cranberry sauce or cranberry chutney
1 T. chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.

Huckleberry Streusel Muffins

Huckleberry Streusel Muffins

GLAC_Huckleberry_DavidRestivoNPS2 C. All Purpose Flour

1/3 C. Granulated Sugar

1 T. Baking Powder

3/4 tsp. Salt

1 C. Milk

1 Large Egg

3 T. Butter, Melted

2 tsp. Vanilla

1 C. fresh, rinsed Huckleberries

Streusel (recipe follows)

 

In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture.  In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well.  Mix gently just until dry ingredients are moistened.  Batter will be lumpy.  Stir in huckleberries.  Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full.  Sprinkle streusel evenly over batter.  Bake at 425 until streusel is lightly browned.  Remove muffins from pan and remove to wire rack to cool.

Streusel:  In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended.  Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.

Serving Size: 1 Muffin

Yield: 12 servings

Calories: 291

Fat: 12g

Fiber: 1.1g

Bacon & Egg Cups

Bacon & Egg Cups

bec12 slices bacon
8 eggs
1/2 C. shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

Preheat oven to 350 degrees. Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin C.. Fill each bacon lined muffin C. 3/4 of the way with the egg mixture. Bake for 30-35 minutes, until the egg C. are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately. Each C. is about 100 calories. So you can eat a few of them for breakfast and not feel guilty about eating TOO much junk, but you still get some tasty bacon! Note: It seems like a lot of people have had great success making these, but have partially pre-cooked the bacon. I haven’t tried it that way yet, but it seems like it works well.

Raspberry Summer Sensation

Raspberry Summer Sensation

raspberry-sensation-82656

2 cups raspberry sorbet, softened

1pkg.  (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1 cup cold fat-free milk

1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed

1 cup fresh raspberries

 

SPOON sorbet into foil-lined 9×5-inch loaf pan; freeze 10 min. BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet. FREEZE 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.

Roasted Quartered Chicken with Herb Sauce

Roasted Quartered Chicken with Herb Sauce

17a25dbf5b1b3ec7e9dba004cafca39fd whole chicken (about 4 pounds), quartered and backbone removed, room temperature
1 tablespoon plus 1/4 cup (optional, see notes in recipe) extra-virgin olive oil
kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 cup packed parsley or basil or tarragon (or whatever), chopped (or pulsed in food processor)
1/2 teaspoon minced garlic (or a couple of cloves, minced with herbs in the food processor)
1/2 teaspoon red-pepper flakes, or more or less to taste

An hour before baking, remove chicken from fridge, quarter it (if you haven’t done so already), and let it rest on a cutting board or the rimmed sheet pan you will use to roast it on. Preheat oven to 450 degrees.

Pat chicken dry really well with paper towels and transfer to rimmed baking sheet (if it’s not already there). Rub chicken with 1 tablespoon oil; season liberally all over with salt and pepper. Arrange, skin-side up and roast until golden (or until a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees), about 30 minutes.

Meanwhile, make the sauce. I use the food processor, and because I omit the 1/4 cup olive oil and use the pan juices instead, (which amount to about 1/4 cup; see notes below for following original recipe), I simply pulse the basil with the garlic, red pepper flakes, and red wine vinegar, then pour this sauce over the sheet pan after the chicken finishes roasting. If you like this idea, when the chicken finishes roasting, transfer it to a plate for a second, pour sauce over the pan, scrape up those crispy bits, return chicken to pan and let it rest for 10 minutes. Just before serving, spoon the sauce over the chicken pieces. I find that waiting to pour the sauce over top helps keep the skin crispy.

Note: This is what the original recipe suggests: Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to pan. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.

Berry Lemonade Slush

Berry Lemonade Slush

IMG_2751½ C. COUNTRY TIME Lemonade Flavor Drink Mix

½ cup water

1 cup fresh or frozen strawberries

3 cups ice cubes

 

Measure drink mix into cap to 1-qt. line (1/2 cup); empty into blender container. Add

water and berries and process in blender until smooth. Add ice; blend on high speed until thickened. Serve immediately.

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

DSC_8075a1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 T. olive oil
1 large onion, chopped
1 3/4 C. Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
1 (3-inch) cinnamon stick
1 C. chopped fresh flat-leaf parsley
1/2 C. pine nuts, toasted
1/2 C. golden raisins
1/4 tsp. ground cinnamon

Preheat oven to 475°F. Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 C.. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice. Toss squash with 1 T. oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl. Cook onion in 1 T. oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 T. oil to coat. Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

Hawaiian Burger Bites

Hawaiian Burger Bites

picaONdjD1/2 cup Sweet Honey Barbecue Sauce

¼ cup grape jelly

24 small frozen fully cooked meatballs (about 1 lb.)

24 drained canned pineapple chunks (about 1/2 of 20-oz. can) (or fresh pineapple)

1 large red pepper, cut into 24 pieces

COOK barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently. ADD meatballs; cook 10 min. or until heated through, stirring occasionally. THREAD 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.

 

Cordon Bleu Crescent Bake

Cordon Bleu Crescent Bake

2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz. each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. Dijon mustard
4 oz. sliced chicken
4 oz. sliced ham
4 slices (1 oz. each) Swiss cheese

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Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 T. of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese. Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal. Bake at 375°F 15 to 20 minutes.

Easy Crisp Cucumber Salad

Easy Crisp Cucumber Salad

Easy_Crisp_Cucumber_Salad4 large cucumbers

8 radishes, thinly sliced

½ cup Crumbled Feta Cheese with Basil & Tomato

1/3 cup   Zesty Italian Dressing

1/3 cup pitted kalamata olives

¼ cup chopped red onions

 

USE vegetable peeler to cut 1 cucumber into long thin ribbons. PEEL remaining cucumbers; cut into 1-inch cubes. Toss with remaining ingredients. SPOON cucumber mixture onto center of platter; surround with cucumber ribbons.

 

Muffuletta Quiche Cups

Muffuletta Quiche Cups

1 meccan (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
3 T. finely diced ham
3 T. finely diced salami
2 T. finely chopped pimiento-stuffed green olives
1/2 tsp. Oregano Leaves
2 Eggs
2 T. half-and-half
1/8 tsp. red pepper sauce
1 C. shredded provolone cheese (4 oz)
2 tsp. chopped fresh Italian (flat-leaf) parsley

Heat oven to 375°F. Spray 8 regular-size muffin C. (2 3/4×1 1/4 inches) with Crisco® Original No-Stick Cooking Spray. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin C.. In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended. Spoon about 1 T. cheese into each muffin C.. Top each with about 1 rounded T. ham mixture. Divide egg mixture evenly among muffin C. (about 1 T. each). Top with remaining cheese. Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.