Mai Tai Punch

Mai Tai Punch

3/4 cup frozen  ORANGE JUICE Concentrate, thawed
3/4 cup frozen A GRAPEFRUIT JUICE Concentrate, thawed
3/4 cup light rum
1/4 cup orange liqueur
1 1-liter bottle carbonated water, chilled
Crushed ice
Florida Orange or Grapefruit Wedges (optional)

In a 2-quart pitcher combine thawed orange and grapefruit juice concentrates, rum, and orange liqueur. Gently stir in carbonated water. Serve at once over crushed ice. If desired, garnish with orange or grapefruit wedges. Makes 8 (about 7-ounce) servings.

 

Tamale Pie

Tamale Pie

1/2 lb. ground beef chuck
1/2 lb. ground pork (you could use all beef if you prefer, but I like the mix)
1 medium onion, diced
2 cloves garlic, minced
(you could add a half C. of green peppers here or a little jalapeno pepper, if you like)
salt and pepper to taste
2-8oz. cans tomato sauce
1 C. frozen, canned or fresh corn
12 black olives, chopped (could use green if you prefer)
1 T. chili powder
1/2 tsp. ground cumin
2 tsp. sugar
1 egg, beaten
3/4 C. cornmeal
1 1/2 tsp. baking powder
1 T. all purpose flour
1 T. sugar
1/2 tsp. salt
1/3 C. milk

 tamalepie

Preheat oven to 425 degrees. Put meat in skillet and begin to brown over medium high heat. Add diced onion and minced garlic to the meat as it browns so the vegetables get soft. Add salt and pepper to taste. Once meat is browned, reduce heat to medium and add two cans of tomato sauce, corn and chopped olives. Add chili powder, cumin and sugar. Let simmer for about 10-15 minutes. In the meantime, prepare your cornbread topping. In a bowl, beat egg. Add cornmeal, baking powder, flour, sugar, salt and milk and combine. Set aside. Grease a 2qt casserole dish. Put in meat mixture and even out the top with spoon or spatula. Spread corn topping over meat mixture in casserole dish – it should be completely covered. Put in 425 degree oven for 15 – 20 minutes, until topping is golden brown on top. Remove and let stand for five minutes. Serve with shredded cheese, sour cream, salsa or other toppings you like. Enjoy!

 

 

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Curried Chicken-Oregon Hazelnut Salad in Melon Shell

Curried Chicken-Oregon Hazelnut Salad in Melon Shell

3 small melons, cut in half and seeded (drain upside down on towel)

 

Chicken Filling

2 C. cubed cooked chicken

1/2 C. diced celery

1 tart apple, cored, chopped, dipped in lemon juice and water

1 T. green onions, finely chopped

1 T. capers, drained

2/3 C. roasted and coarsely chopped Oregon hazelnuts

1/2 C. mayonnaise

2 T. sour cream

2 tsp. curry powder

Currants, for garnish

 

Combine first six ingredients, except apples.  Mix mayonnaise, sour cream and curry together and stir into chicken mixture.  Cover and refrigerate 4 hours or overnight.  Add chopped apples that have been dipped in lemon juice and water.  Fill cavity of melons.  Garnish with sprinkle of currants over top.

 

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Ground Beef Curry

Ground Beef Curry

groundbeefcurry1 ½ C. long grain White Rice

1 lb. lean Ground Beef

¼ C. chopped Onion

1 clove Garlic, finely chopped

2 T. grated Gingerroot

1 T. Tomato Paste

1 tsp. Salt

2 tsp. Cumin

2 tsp. Chili Powder

1 tsp. Garam Masala

2 14.5oz. cans diced Tomatoes, undrained

3 T. chopped Cilantro

 

Cook rice as directed on package.  Meanwhile cook beef, onion, garlic and gingerroot over medium-high heat 5-7 minutes, stirring occasionally, until beef is fully cooked.  Drain if desired.  Stir in remaining ingredients except cilantro into beef.  Reduce heat to medium and simmer uncovered 8 to 10 minutes, stirring occasionally until slightly thickened.  Serve beef over rice and garnish with cilantro.

 

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Easy Parmesan Knots

Easy Parmesan Knots

easy1 tube (12 ounces) refrigerated buttermilk biscuits
¼ cup canola oil
3 tablespoons grated Parmesan cheese
½ teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.  In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.
SBD Greek Salad

SBD Greek Salad

8 leaves romaine lettuce, torn into bite sized pieces

1 cucumber, peeled, seeded, and sliced

1 tomato, chopped

1/2 C. sliced red onion

1/2 C. crumbled reduced fat feta cheese

2 T extra virgin olive oil

2 T fresh lemon juice

1 tsp. dried oregano leaves

1/2 tsp. salt

 

Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl. Whisk together the oil, lemon juice, oregano, and salt in a small bowl. Pour over the lettuce mixture and toss until coated.

 

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Tender Glazed Pork Chops

Tender Glazed Pork Chops

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 C. apricot preserves

1-1/2 tsp. lemon juice

1-1/2 tsp. lime juice

4 boneless pork loin chops (3/4 inch thick and 4 oz. each)

2 tsp. olive oil

 

Combine the onion powder, garlic powder and oregano; sprinkle over pork chops. In a small saucepan, combine the apricot preserves, lime juice and lemon juice; cook and stir over low heat for 10 minutes or until preserves are melted. Meanwhile, in a large skillet, cook pork in oil over medium-low heat for 8-10 minutes or until lightly browned on one side. Turn chops; generously brush apricot glaze over cooked pork. Cook 8-10 minutes longer or until juices run clear. Serve with remaining glaze. Yield: 4 servings.

 

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SBD Marinated London Broil

SBD Marinated London Broil

flank2 T. extra-virgin olive oil

1/2 C. dry red wine

3 cloves garlic minced

3 T. minced fresh parsley

1 T. chopped fresh oregano

1 bay leaf

1/2 tsp. ground black pepper

1 1/2 lb. sirloin, top round, eye round London broil

 

In a small mixing bowl, whisk together the oil, wine, garlic, parsley, oregano, bay leaf and pepper. Place the steak in a deep bowl and pour on the marinade. Turn once to coat both sides, cover, and refrigerate for at least 4 hours. When ready to serve, discard marinade and bay leaf. Broil or grill until done. Cut meat into thin diagonal slices across the grain.

 

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Cranberry Mimosas

Cranberry Mimosas

can3 C. cranberry juice, chilled

1 C. orange juice, chilled

1 bottle (750 ml.) sparkling wine, chilled

 

In a large pitcher (at least 2 1/2 qt.), combine cranberry juice, orange juice, and sparkling wine. Serve immediately, in champagne flutes.

 

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Baked Polenta Fries with Spicy Lime Mayo

Baked Polenta Fries with Spicy Lime Mayo

Baked Polenta Fries with Spicy Lime MayoFries:
4 C. whole milk
1 C. water
2 T. unsalted butter
2 1/4 C. cornmeal
1/2 C. grated Parmesan
2 tsp. kosher salt, and more for sprinkling
2 T. olive oil

Chili Lime Mayo:
3 T. mayonnaise
3 dashes Cholulua (or Tobasco)
1 tsp. lime juice
Pinch salt

Spray non-stick cooking spray on a baking sheet (or casserole dish). Bring milk, 1 C. water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat. Stir in cheese and salt. Add more salt if you like. Immediately transfer polenta to prepared baking sheet, spreading mixture to a 1-inch thickness. Mine filled up half of the baking sheet. No biggie. Wrap with plastic wrap and refrigerate until cool and firm, about 1 hour. (You can totally do this a day ahead. Just be sure to cover and keep refrigerated.) Cut polenta lengthwise in pan into three-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside. Preheat oven to 450F. Transfer polenta fries to lined baking sheet. Sprinkle with about a tsp. of kosher salt and some olive oil. Bake for 20 minutes, flipping the fries at the 10 minute mark. Fries, when done, will be slightly golden brown at the edges. Meanwhile, mix together the mayo, hot sauce, lime juice and pinch of salt.

Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette

Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette

2 lb. thin asparagus spears (2 bunches), tough ends trimmed

1 T. olive oil

Table salt

Ground black pepper

6 slices of bacon (about 6 oz.), cut into 1/4-inch strips

2 T. minced red onion

1/4 C. balsamic vinegar

1 T. minced fresh parsley

1/4 C. extra-virgin olive oil

 

Adjust oven rack to uppermost position and heat broiler. Toss asparagus with oil and salt and pepper, and then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.  Cool asparagus 5 minutes and arrange on serving dish. Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside. Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.

 

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Autumn’s Rustic Herb Bread

Autumn’s Rustic Herb Bread

2 packages active dry yeast(package)

1/4 C. warm water

1/4 C. honey

1 1/2 C. Whole Milk (scalded)

3 tsp. sea salt

7 C. all-purpose flour (or sifted spelt)

1/2 tsp. ground sage

3/4 tsp. thyme leaf (crumbled)

3/4 tsp. marjoram (crumbled)

1 tsp. basil (dried)

1 tsp. dried parsley (crumbled)

1/2 C. Unsalted Cultured Butter (melted)

 

Soften yeast in warm (not hot) water, along with 1 T. of honey. Scald milk and remove from heat, then melt the butter in it. Add milk, butter, the remaining honey, salt, eggs, and 2 C. of the flour to the yeast mixture. Mix well and cover. Let rise in a warm place until bubbly (about 1 hour).  Crumb le and combine the herbs and add to the mixture. Stir in the rest of the flour to make stiff dough. Knead on floured board until satiny and elastic. Place in greased bowl, cover, and return to the warm place to rise until doubled in bulk (about 1 hour).  Punch dough down, let rest for 10 minutes and then shape into 2 loaves. Place in greased 9″x 5″x 3″loaf pans. Let rise until doubled in bulk (about 1-1 1/2 hours). Bake in 375° oven for 50 minutes or until done. Remove and cool on racks. Keep out the reach of children until cool to the touch.

 

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Rosemary- Garlic Pork Kebabs

Rosemary- Garlic Pork Kebabs

12 oz. pork tenderloin

2 tsp. fresh or dried rosemary

2 tsp. olive oil

1 tsp. minced garlic

Pinch of salt

Ground black pepper

 

Soak 6 bamboo skewers (6″ long) in cold water for 30 minutes. (If using metal skewers, there’s no need to soak.) 2ut the pork into 1/2″ cubes. Thread the cubes onto the skewers. Transfer to a 12″ x 8″ baking dish. Add the rosemary, oil, garlic, and salt. With clean hands, rub the mixture onto the pork cubes. Cover and refrigerate, turning occasionally, for 30 minutes. Preheat a grill, stove-top griddle, or oven broiler. Grill or broil the skewers, turning occasionally, for about 8 minutes total, or until well browned and no pink remains in the center. Season to taste with pepper. Chicken breast can take the place of pork in these hearty appetizers. If eating as a main dish, double the servings .

 

Yield: 6 servings

Calories: 84

Fat: 4g

Fiber: 0g

 

Zucchini Squares

Zucchini Squares

3 C. of zucchini, diced

1 C. of Bisquick

1 1/2 C. of Parmesan cheese, grated

1/2 tsp. of  Oregano, dried

1/2 C. of vegetable oil

4 Eggs, beaten

1 C. of pepperoni, iced

1/2 tsp. of  Salt

1/2 C. of onion, chopped

2 T. of Parsley, dried

1 Clove garlic, crushed or pressed

1/2 C. of Green pepper, chopped/optional

 

Preheat oven to 350ºF.  Combine everything in a large bowl but the eggs and the oil. Beat the eggs and add them to the oil in a small bowl. Stir to mix. Add the eggs and oil to the other ingredients and stir until blended. Spread evenly into a lightly greased 9″ x 13″ pan. Bake for 30 – 35 minutes at 350ºF Cut into squares and serve hot or cold. Makes 12 large squares. Tastes a lot like pizza.

 

 

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Salad in a Bread Boat

Salad in a Bread Boat

2 lemons

2/3 C. olive oil

3 or 4 dashes lemon pepper

2 or 3 dashes garlic salt

2 to 3 dashes seasoned pepper blend

1/4 bunch mint, chopped and 1/4 bunch basil, chopped

1 T. Dijon mustard

1/2 T. sugar

1 bag Greener Selection salad mix, washed and dried

1 small can sliced black olives

1 pint cherry tomatoes, halved

4 pickled okra pods, sliced

4 to 6 oz. Gorgonzola cheese, crumbled

1 loaf Russian Rye

 

Squeeze lemons into a large bowl, add oil, pepper, salt chopped mint and basil, Dijon, and sugar. Whisk until blended. Add lettuce, tomatoes, okra, and olives, and toss to coat and mix. Cut a 1-inch thick slice from top of bread, and set top aside. Hollow out bread, leaving a 1-inch shell, reserve soft bread for another use.  Fill bread shell with salad, replace top. Slice and serve.

 

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Pantry Friendly Sun‑Dried Tomato and White Bean Soup with Parmesan Crisps

Pantry Friendly Sun‑Dried Tomato and White Bean Soup with Parmesan Crisps

Pantry Friendly Sun‑Dried Tomato and White Bean Soup with Parmesan Crisps

 

4 (15-ounce) cans small white beans, undrained

4 C. broth ¾ C. oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse

1 ounce Parmesan cheese, ½ ounce shredded (3 tablespoons) and ½ ounce grated (¼ cup)

1½ tsp. lemon juice

 

FOR THE SOUP Bring beans and their liquid, broth, and tomatoes to boil in Dutch oven. Reduce heat to medium-low and simmer, covered, stirring occasionally, until beans begin to break down, 18 to 22 minutes. Working in batches, process soup in blender until smooth, about 2 minutes; add grated Parmesan and lemon juice to last batch. Return soup to now-empty pot and adjust consistency with hot water as needed. Season with salt and pepper to taste. FOR THE PARMESAN CRISPS While soup cooks, mound shredded Parmesan in 3 piles on large plate (1 T. per mound), then spread each pile into 2½-inch-wide circle. Microwave until golden brown, about 2 minutes. Using thin metal spatula, carefully transfer wafers to wire rack and let cool, about 10 minutes. Once cool to touch, crumble into bite-size pieces; set aside until ready to serve. (If wafers aren’t crisp after 2 minutes of cooling, blot dry with paper towels, then return wafers to microwave in 15-second bursts until crisp.) TO FINISH Sprinkle individual portions with reserved crumbled Parmesan wafers and pepper to taste. Serve.

SBD Oven Roasted Veggies

SBD Oven Roasted Veggies

1 medium zucchini, cut into bite sized pieces

1 medium summer squash, cut into bite size pieces

1 red onion

3 tsp. extra virgin olive oil

1 tsp. salt

1/2 tsp. black pepper

 

Heat the oven to 450o. Place veggies in a large roasting pan. Toss with olive oil, salt and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes stirring occasionally, until veggies are lightly browned and tender.

 

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Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette

About 5 thick slices day-old country-style bread, cut into 3/4-inch cubes (about 7 C.)

3 large ripe tomatoes, cut into chunks

For the Vinaigrette:

7 T. extra-virgin olive oil

4 tsp. finely chopped garlic

1/2 teaspon Spanish or Hungarian sweet paprika

2 T. aged sherry vinegar (or red-wine vinegar)

1 T. fresh lemon juice

1 1/2 pounds large shrimp in the shell or about 42 frozen, cleaned large shrimp, defrosted

salt and freshly ground black pepper

2 tsp. fresh thyme leaves

1 C. loosely packed basil leaves, cut in a chiffonade

 

FOR THE SALAD: Heat the oven to 350 degrees F. Put the bread cubes on a baking sheet and toast them in the oven until they’ve dried out and turned golden brown, 14 to 18 minutes. Remove them from the oven. When cool, combine the bread with the tomatoes in a large bowl. Set aside.  FOR THE VINAIGRETTE: Set a small, heavy skillet over low heat with 6 T. of the olive oil and the chopped garlic. Cook, stirring or shaking the pan frequently, until the garlic turns a pale gold, 6 to 7 minutes. Bear in mind that the garlic will continue to cook from the retained heat of the pan. Remove the pan from the heat, stir in the paprika, vinegar, and lemon juice. Season well with salt and pepper. Pour half of the mixture (about 1/4 C.) over the bread and tomatoes. Stir well to combine and set the remaining vinaigrette aside.  FOR THE SHRIMP: If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Set a large skillet over high heat with the remaining 1 T. of olive oil. When the oil is hot, add the shrimp, season with salt and pepper, and sauté, stirring occasionally, until they’re just cooked through and opaque, 3 to 4 minutes; cut one in half to check. Remove the pan from the heat. Add the remaining garlic vinaigrette to the pan, stir with the shrimp, taste, and adjust seasonings, if necessary.   TO SERVE: Add the shrimp, thyme leaves, and basil to the bread and tomatoes. Toss and serve immediately.

 

 

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SBD Balsamic Chicken

SBD Balsamic Chicken

2 boneless, skinless chicken breast halves

1/2 tsp. fresh rosemary leaves, minced

2/3 clove garlic, minced

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

2/3 tsp. extra-virgin olive oil

1-2 tsp. white wine (optional)

1 1/3 tsp. balsamic vinegar

 

Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tsp. water or white wine (if using). Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tsp. of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan. Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

 

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SBD Poached Salmon with Cucumber-Dill Sauce

SBD Poached Salmon with Cucumber-Dill Sauce

Salmon:

2 C. Chablis or other dry white wine

2 C. water

1/2 tsp. chicken-flavored bouillon granules

6 peppercorns

4 sprigs fresh dill weed

2 bay leaves

1 rib celery, chopped

1 small lemon, sliced

6 (4 oz.) fillets salmon, 1/2 inch thick

 

Cucumber-Dill Sauce:

1/3 C. peeled, seeded, and finely chopped cucumber

1/3 C. fat-free sour cream

1/3 C. fat-free plain yogurt

2 tsp. chopped fresh dill weed

1 tsp. Dijon mustard

Fresh dill weed sprigs (optional)

 

To make the salmon: Combine the wine, water, bouillon, peppercorns, dill weed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily. Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet. To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dill weed, and mustard. To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dill weed sprigs, if using.

 

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Rapini with Golden Raisins

Rapini with Golden Raisins

2 T. extra-virgin olive oil, 2 turns of the pan

1 small onion, chopped

1/4 C. golden raisins, a couple of handfuls

1 1/2 lb. fresh rapini, broccoli rabe, trimmed and coarsely chopped

Salt

1(14-oz.) can chicken broth or 2 C. water

 

Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins, rapini and season with salt. Add broth or water. Bring liquid to a bubble, then reduce heat to simmer and cover the pan. Cook rapini 12 minutes or until tender and no longer bitter. Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes. Transfer cooked rapini and plumped raisins to a serving dish.

 

 

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Sesame Chicken with Quinoa

Sesame Chicken with Quinoa

achx2 boneless, skinless chicken breasts, cut into 1-inch pieces

salt and pepper

1 Tbsp. olive oil

3 Tbsp. reduced-sodium soy sauce

2 Tbsp. rice wine vinegar

2 Tbsp. honey

1 garlic clove, minced

1/2 tsp. ground ginger

1 tsp. cornstarch

1/2 cup thinly sliced green onions

2 tsp. sesame oil

1 tsp. toasted sesame seeds

 

1 cup dry quinoa

2 cups chicken broth

 

Season chicken breasts generously on both sides with salt and pepper.  Heat oil in a large sauté pan over medium-high heat. Add chicken and sauté for about 4-6 minutes, stirring occasionally, until the chicken is cooked through.   While chicken is cooking, whisk together the soy sauce, rice wine vinegar, honey, garlic, ginger, and cornstarch until combined. When the chicken is cooked through, add the green onions and soy sauce mixture to the pan and stir immediately to coat the chicken. The sauce will thicken quickly. Stir in sesame oil, then remove from heat and serve over cooked quinoa (instructions below), sprinkled with sesame seeds.

SBD Shrimp and Celery Salad

SBD Shrimp and Celery Salad

1/2 C. reduced-fat sour cream

1/4 C. mayonnaise

2 tsp. fresh lime juice

1 tsp. grated lime zest

1 1/2 tsp. curry powder

1/4 tsp. salt

11/2 lb. peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)

4 large celery stalks, thinly sliced

1 large cucumber, peeled, seeded, and thinly sliced

 

Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.

 

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Avocado-Tahini Dressing

Avocado-Tahini Dressing

1 medium ripe Avocado, peeled and diced

1/3 C. Tahini

Juice of 1 Lemon

½ tsp. Cumin

2-4 T. fresh chopped Parsley or Cilantro

Combine all ingredients in a food processor and puree until smooth. Add ¼ – ½ C. water, as needed, to achieve desired consistency. Stir ½-1 C. into cooked greens; store remainder in covered container in refrigerator for up to 3 days.

 dressing

 

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Asparagus with Sesame Oil Vinaigrette

Asparagus with Sesame Oil Vinaigrette

2 lb. asparagus, trimmed

1 tsp. finely-minced garlic

1/2 tsp. salt

1/2 tsp. freshly ground white pepper

2 tsp. Dijon mustard

1 1/2 tsp. fresh lemon juice

4 tsp. Asian sesame oil

 

Boil the asparagus in a large quantity of water for 3 to 5 minutes, depending on thickness, then drain and run under cold water to stop the cooking. Dry thoroughly. Combine the garlic, salt, pepper, mustard and lemon juice in a bowl and whisk to blend. Whisk in the sesame oil. Pour over the asparagus, toss and serve.

 

 

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Burrata with Fruit, Pesto & Crostini

Burrata with Fruit, Pesto & Crostini

Burrata with Fruit, Pesto & Crostini

 

Hot summer evenings practically beg for snacking dinners that you can get on the table without ever turning on the stove. This simple combination is the perfect answer; it doesn’t require anything other than a food processor (or some premade pesto) and a good knife, but it’s elegant enough to feel really special. By pairing creamy burrata with an assortment of sweet fresh fruit, and then drizzling it all with a quick pesto-based sauce, you can get all the sweet, bright, sharp, and creamy flavors into one bite. Eat this with some sliced baguette, toasted or not. This works equally well with fall fruit like figs, soft pears, sliced red grapes, and even jellylike pieces of Hachiya persimmon.

 

⅓ of a baguette

¼ C. (60 ml) pesto, homemade or store-bought

½ tsp. red wine vinegar

Extra-virgin olive oil

One 4½-ounce (130 g) ball of burrata

Assorted very ripe fruit (ideally a mix, such as 1 peach, 1 or 2 apricots, some figs, and a few cherries)

Honey

Flaky sea salt

 

Cut the baguette into ½-inch (1.3 cm) slices and toast them until golden and slightly crunchy, if you like. Put the pesto into a small bowl and stir in the vinegar. Add olive oil as needed to turn the pesto into a smooth sauce that you can drizzle from a spoon. Arrange the burrata in the center of a dinner plate, and gently tear it open to expose the cream in the center. Pit the fruit as needed and cut it into pieces. Arrange the fruit around the burrata. Drizzle as much pesto sauce as you want over the cheese and fruit, then drizzle on some olive oil and a few thin lashings of honey. Sprinkle sea salt on top and enjoy with extra pesto on the side.

Vanilla Coconut Rice Pudding

Vanilla Coconut Rice Pudding

3/4 cup whole basmati rice
2 cups coconut milk
4 cups whole milk
3 cinnamon sticks
1/4 teaspoon cardamom green powder
1/8 teaspoon cloves powder
1/4 teaspoon star anise powder
1/4 teaspoon cinnamon powder
1 vanilla bean, split lengthwise
Pinch Kosher salt
5 tablespoon sugar
1/4 cup raisins
Ripe mango slices, for garnish

Combine the milk, coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean and spices. Bring the milk to a boil. Reduce the heat to medium; cover and simmer until the rice is tender, stirring frequently, about 30 minutes. Mix in the sugar. Discard the vanilla bean and cinnamon sticks. Simmer uncovered for 5-8 minutes.
Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled and garnish with mango slices.

Chopped Chicken Wontons

Chopped Chicken Wontons

Chicken:

1 package (about 1 lb.) Boneless Skinless Chicken Thighs

2 T. vegetable oil

Salt and pepper to taste

1 package wonton wrappers (generally sold in the refrigerated produce section)

6 C. vegetable oil

 

Asian Style Slaw:

1 C. shredded Napa cabbage

1/2 C. shredded carrots

1/3 C. chopped green onions

1/3 C. chopped fresh cilantro

2 T. favorite Asian dressing

 

Preheat broiler to high heat. In a medium mixing bowl, combine all of the Asian Style Slaw ingredients. Place 6 C. oil in a large pot and heat to 350 degrees. Cut wonton wrappers diagonally in half and fry in vegetable oil until golden brown (about 1 minute per wrapper).  Place chicken, 2 T. vegetable oil, and salt and pepper into a resealable bag. Shake bag so that chicken is well coated. Broil chicken thighs on high until internal temperature reaches 165 degrees, approximately 15 minutes. Finely chop chicken and spread one T. on top of each fried wonton wrapper. Place a T. of the Asian Slaw on top of the chicken and serve on a large platter.

 

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Sautéed Prawns with Papaya Cilantro Sauce

Sautéed Prawns with Papaya Cilantro Sauce

1-½ lb. large prawns

1 large ripe papaya

2 oz. lime juice

2 oz. orange juice

1 oz. water

½ red bell pepper, minced

¼ bunch cilantro, chopped

1 tsp. ground cumin

2 C. dried couscous

2 C. water

1 tsp. curry powder

Cracked black pepper to taste

 

Marinade: Peel and devein all prawns. In a bowl, combine prawns, papaya seeds, skins, orange juice and cilantro stems. Mix and refrigerate for approximately one hour (the enzymes are so powerful that if you marinated this overnight the connective tissue within the prawns would be completely broken down and they would fall apart.)  Sauce: Puree papaya meat, lime juice and water in a blender until smooth and silky. Pour into a bowl and add cilantro, cumin, red pepper and cracked black pepper to taste.  Couscous Bring two C. water and curry powder to a boil. Add couscous, cover and remove from heat. In approximately ten minutes the couscous will be hydrated, cooked and become firm.  Prawns: Season prawns with cracked black pepper and sear both sides in a nonstick pan until just under done. Cooking seafood until just underdone (medium rare to medium) is the key to keeping it moist and flavorful.  Fluff couscous with a fork and spoon some on a plate. Pour sauce around and top with sautéed prawns.

 

 

Yield: 4

Calories: 427

Fat: 2.6g

Fiber:

 

Comeback Sauce

Comeback Sauce

1comeback-sauce cup mayonnaise

1/4  cup ketchup

1/4 cup chili sauce

1 heaping teaspoon Dijon mustard

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 teaspoon ground black pepper

1/4 teaspoon Tabasco sauce

1/4 cup light olive oil

juice of one lemon

Mix all ingredients well and store in refrigerator overnight.  It needs to sit to let the flavors become “acquainted”.   They shouldn’t rush into marriage.

Zucchini Bake

Zucchini Bake

1 cup chopped, peeled zucchini, pureed (1/2 cup after pureed)
1 (8 oz) carton egg substitute
2 T. margarine, melted
1/2 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup parmesan cheese
3 cups diced, unpeeled zucchini
1 small onion, finely chopped
1 cup reduced fat buttermilk baking mix

In medium bowl, combine pureed zucchini, egg substitute, margarine, parsley, salt, pepper, and 6 tablespoons of the parmesan cheese; blend well. Stir in 3 cups diced zucchini and the onion. Add baking mix; mix well. Pour into a 9×13 inch baking dish which has been sprayed with nonstick spray. Sprinkle with remaining cheese. Spray with nonstick spray to lightly coat top. Bake at 350* for 35 to 45 minutes, til golden brown and toothpick inserted in center comes out clean.

Spiderweb Eggs

Spiderweb Eggs

webegg1 dozen large eggs
8 cups water
2 cups frozen blueberries
sea salt, for serving

Place eggs in single layer in a large saucepan, and cover with water and blueberries. Bring to a boil.  Remove from heat. Cover; let stand for 10 minutes. Using a slotted spoon, remove eggs one at a time, and place on several layers of paper towels. Lightly crack shell on one side with the handle of a whisk or wooden spoon. Transfer egg to medium bowl. Repeat with remaining eggs and then pour all of the cooking liquid on top of the cracked eggs. Place bowl in the refrigerator and let cool completely.  Carefully peel shells from eggs. Serve with salt. Serve in a Halloween Bento with plastic spiders.

 

 

Yield:

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Halloween Devilled Spider Eggs

Halloween Devilled Spider Eggs

spider3 slices bacon (3 oz.)

8 hard-cooked large eggs

1/3 cup mayonnaise

2 tablespoons thinly sliced green onions

1 teaspoon prepared mustard

Salt and pepper

8 large  black olives

 

In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.   Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.  Then:  cut pitted black olives in half lengthwise and nestle one half on top of an egg for the body, and then cut the other half crosswise into thin slices to form the creepy legs.

 

 

 

Yield:

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Raspberry Ginger Mustard Chutney

Raspberry Ginger Mustard Chutney

chutney2 tsp. olive oil

1 small onion, diced

1 bay leaf

1 C. frozen raspberries

1 date, pitted and minced

1 T. rice vinegar

1 T. honey (more or less to taste)

1 tsp. Dijon mustard

1 tsp. tamari sauce (or soy sauce)

1/2 tsp. Chinese five spice powder

1/2 tsp. ground ginger

Generous pinch each salt and pepper

 

Heat oil in a small saucepan over low heat; add onion and bay leaf and sauté until onion is softened (about 5 minutes), stirring occasionally.  Add all remaining ingredients and cook until thickened (about 7 minutes), stirring frequently.  Taste and add more salt, pepper, and honey as desired.  Remove bay leaf before serving.

 

Serve with Garlic-y Mashed Potato Cakes or spread on fresh bread topped with cheese (Cheddar or Brie would be great!) and melted under the broiler.

 

 

 

Yield:

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Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

soup1 pound thin asparagus spears, cut into 2-inch pieces (about 4 cups)

2 large tomatoes, peeled, seeded and diced (about 1 1/2 cups)

1 small sweet onion, chopped (about 1/2 cup)

2 cloves garlic, chopped

2 tablespoons olive oil

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

1 pound cooked shrimp, peeled, deveined and coarsely chopped

4 slices Pepperidge Farm® Texas Toast Parmesan

 

Heat the oven to 425°F. Place the asparagus, tomatoes, onion and garlic into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes or until the vegetables are tender. Heat the broth in a 4-quart saucepan over high heat to a boil. Add the vegetables and shrimp. Cook until the mixture is hot and bubbling. Season to taste. Prepare the toast slices according to the package directions. Cut the toasts into bite-size pieces. Divide the soup mixture among 4 serving bowls and top with the toast pieces.

ABM Cheese ‘n Onion Bread

ABM Cheese ‘n Onion Bread

1 1/4 C. Milk

2 T. Butter

1 T. Sugar

1 tsp. Salt

1/2 tsp. Garlic powder

1/8 tsp. Paprika

3 1/2 C. Bread flour

1 pkg. Yeast

1 C. Cheddar cheese, shredded

1/3 C. Red onion, minced

 

Measure ingredients into baking pan according to order recommended by your machine.  Select sweet bread setting.

Rabbit braised with artichokes (Lapin braisé aux artichauts)

Rabbit braised with artichokes (Lapin braisé aux artichauts)

1 rabbit (or chicken) cut in serving-sized pieces

flour for dusting with salt and pepper

1/4 c. extra virgin olive oil

6 artichokes

2 1/4″ thick slices of slab bacon, diced

1 small sweet onion, diced

4 cloves garlic, minced

1 carrot, diced

1 lemon

3 small tomatoes, peeled, seeded, and diced

1/2 c. dry white wine

2-4 c. homemade chicken broth

Bouquet garni of 4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine

Salt and pepper

1/4 c chopped flat-leaf parsley (optional)

 

Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin (“hay”) and drop them into a bowl of water acidulated with the juice of half a lemon.  Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the rabbit pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove rabbit pieces to a plate and dump any oil remaining in the pan. Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) Sauté until cooked but not “crisp”. Add the remaining T of oil and the onion and carrot. Sauté for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the bouquet garni on top of the vegetables. Arrange the rabbit pieces on top, together with any juice accumulated in the plate.  Pour in enough broth to come halfway up the sides of the rabbit pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The rabbit should be just tender and part readily from the bone. Don’t overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the rabbit pieces once. When done, remove the rabbit pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like.

 

 

Yield:

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Brussels Sprouts with Shallots

Brussels Sprouts with Shallots

2 shallots, sliced thin

1 T. olive oil

3/4 pound (about 14) Brussels sprouts, trimmed, cored, and shredded

1/2 C. water

2 tsp. balsamic vinegar, or to taste

 

In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.

 

 

Yield:

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Asparagus Parmesan with Roasted Chicken

Asparagus Parmesan with Roasted Chicken

1 lb. small to medium asparagus spears, rinsed and trimmed of woody ends

3 T. extra virgin oil

3 T. dry bread crumbs

3 T. grated Parmesan Cheese

3 strips of Prosciutto, separated and chopped

Roasted Chicken Pieces, such as Breasts, halved, or thighs (roast your own or use deli roasted chicken.

 

Preheat oven to 425-degrees. Snap off woody ends of asparagus. Place oil in a roasting pan, place in oven and heat. Combine breadcrumbs and cheese in a small bowl and whisk or mix until blended. Place the asparagus spears in a single layer in the pan and roll in the hot oil to coat. Sprinkle chopped proscuito or ham around the asparagus, but not on top. Return pan to the oven and roast for 8 to 10 minutes, until spears are tender or crisp tender, depending on your preference. Remove pan from oven and sprinkle generously with crumb and cheese mixture and roast until golden, 3 to 5 minutes.  Using tongs, transfer individual servings to plate and sprinkle with the crumbs and cheese left in the pan. Place chicken on plate and sprinkle with prosciutto bits.

 

Yield:

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Baked Orzo with Shrimp and Lemon and Oregano

Baked Orzo with Shrimp and Lemon and Oregano

1 (1 pound) package orzo

Zest of 2 lemons

1/4 C. chopped parsley

3 T. olive oil

1 C. chopped onion

2 tsp. minced garlic

2 tsp. dried oregano

1/8 tsp. red chili flakes

1 (14.5 oz.) can diced tomatoes

1/8 tsp. salt

1 pound medium shrimp, peeled and deveined

1 C. crumbled feta cheese

1 ½ C. Tillamook® Shredded Mozzarella Cheese

 

Preheat oven to 400°F. Cook and drain orzo according to package directions, reserving 1½ C. cooking liquid. In small bowl combine zest and parsley, reserving 1 T. for garnish. Heat oil in large skillet over medium high. Add onion and cook until soft. Add garlic, oregano and chili flakes: cook for 2 minutes. Stir in tomatoes and salt and cook for 2 minutes; add shrimp and cook until just pink. In large bowl combine orzo, tomato-shrimp mixture, feta, parsley mixture and reserved liquid. Spread in greased 9 x 13” baking dish and top with mozzarella. Bake 20-25 minutes until bubbly and browned. Garnish with reserved parsley lemon mixture.