Italian Basil, Tomato, and Pasta Salad

Italian Basil, Tomato, and Pasta Salad

1/2 C. red wine vinegar

2 T. Dijon-style mustard

1/4 tsp. black pepper

2 cloves garlic, minced

1/2 C. olive oil

1/2 C. slivered fresh basil

8 oz. dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)

2 9-oz. packages frozen cut green beans

6 medium tomatoes, cut into thin wedges

1 C. sliced pitted kalamata olives or ripe olives

2 C. loosely packed fresh basil leaves

3/4 C. (3 oz.) finely shredded Parmesan cheese

3 T. snipped fresh parsley

 

For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.  Cook pasta according to package directions; drain. Rinse with cold water; drain again.  Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.  Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.

Time-saving Taco Bake

Time-saving Taco Bake

Time-saving Taco Bake

1 lb. lean ground beef

1 bell pepper, cut lengthwise into thin strips and then halved

1/2 C. chopped onions

1 (11-oz.) can yellow and white corn

1 small can chopped green chiles

1 (1.25) pkg taco seasoning mix

1 (8-oz.) jar taco sauce

3 C. coarsely crushed tortilla chips

2 C. shredded Mexican blend cheese

To serve on side: sour cream, diced tomatoes, shredded iceberg lettuce, lime slices and guacamole

 

Cook ground beef in 12-inch skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. Add pepper, onions, corn, chiles and taco seasoning to the beef and stir to mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring often. Stir in taco sauce. Remove from heat. Spoon half of the mixture evenly into a lightly greased 2 quart baking dish. Cover with 2 C. of the chips. Sprinkle 3/4 C. of cheese over the chips. Spoon remaining half of beef mixture evenly over the cheese. Sprinkle with 1 C. cheese and top evenly with remaining C. of chips. Spray non-shiny side of a sheet of foil with nonstick cooking spray and place, sprayed side down, over baking dish. (If you are making this ahead of time, refrigerate covered casserole for up to 24 hours.) Bake covered in a preheated 375-degree oven for about 20 minutes (if it has been refrigerated cook for 30 minutes). Remove from oven and immediately sprinkle 1/4 C. cheese over the top.

Corn on the Cob Pudding

Corn on the Cob Pudding

2 T. margarine or butter

1-1/2 C. finely chopped onion

4 green onions, thinly sliced (1/2 C.)

2 jalapeno peppers, seeded and finely chopped

3 C. fresh or frozen whole kernel corn

24 1/4-inch-thick slices French bread (about a 1-pound loaf)

4 slightly beaten eggs

2 C. skim milk

Fresh herb sprigs, green onion curls, and/or red pepper strips (optional)

 

In a medium skillet, heat margarine or butter. Add onion, green onion, and jalapeno pepper; cook for 3 to 4 minutes or until onion is tender. Stir in corn. Cook and stir until heated through.  Layer 12 of the bread slices in the bottom of a lightly greased 2-quart square baking dish. Top with corn mixture. Place remaining 12 slices of bread on top. Combine eggs and milk in a medium mixing bowl. Carefully pour over layers. Cover and chill for at least 2 hours or up to 24 hours.  Bake, uncovered, in a 350 degrees F oven about 45 minutes or until lightly browned and set. Transport in an insulated carrier. If desired, garnish with fresh herb sprigs, green onion curls, and red pepper strips. Makes 12 side-dish servings.

Braised Fennel with Olives & Soft Polenta

Braised Fennel with Olives & Soft Polenta

Braised Fennel with Olives & Soft Polenta

1 tsp. fennel seeds

2 large fennel bulbs

1/2 C. extra virgin olive oil

1 1/2 C. chicken stock (or vegetable)

3 T. tomato paste

4 T. white wine vinegar

2 T. lemon juice

2 cloves garlic, peeled and chopped

3 red chillis, optional

2 bay leaves

4 sprigs thyme

2 handfuls your favorite olives

2/3 C. instant polenta

2 C. chicken or veg stock

2 C. milk

2 T. butter

 

Trim fennel of leafy fronds and reserve. Slice fennel lengthwise into 1/2” thick slices. Heat oil in a large heat proof casserole dish and cook fennel in batches over medium high heat until well browned and caramelized on each side.  Return all the fennel to the pan and add stock, garlic, tomato paste, vinegar, lemon juice, chili, bay leaves and thyme. Bring to a simmer and cover with a damp scrunched piece of baking paper. Bake at 350 for 30mins or until fennel is well cooked and soft. Meanwhile for the polenta bring stock and milk to the boil in a medium saucepan. Add polenta in a steady stream whisking vigorously. Simmer over low heat stirring constantly until thickened, approx. 5mins, Season and stir through butter. Divide polenta between 4 plates and top with fennel slices. Drizzle with cooking juices, sprinkle with fennel fronds and top with olives.

Spiced Lemon-Limeade

Spiced Lemon-Limeade

4 C. Water

16 6″ fresh rosemary sprigs

1/4 C. whole allspice, coarsely cracked

2 1/2 C. Sugar

14 C. cold water

1 C> lemon juice

1 C. lime Juice

Ice

Lemon/lime slices for garnish

 

In medium saucepan combine 4 C. water, rosemary and allspice.  Bring to boiling.  Remove from heat.  Cover and let stand about 1 hour, or until cool.  Strain liquid through a fine sieve into a glass pitcher or jar; discard solids.  Stir sugar into strained liquid until dissolved.  Stir in 14 C. water, lemon and lime juice.  Cover and chill 4 to 24 hours.  Serve in tall glasses over ice with lime/lemon slices as garnish.

Blueberry Lavender Cranberry Crisp

Blueberry Lavender Cranberry Crisp

Blueberry Lavender Cranberry Crisp

Filling:

3 C. blueberries

1 C. cranberries

1/2 tsp. lavender flowers

3/4 C. sugar

 

Topping:

1-1/2 C. crushed oatmeal graham crackers

1/2 C. brown sugar

1/2 C. melted butter

1/2 C. sliced almonds

 

Preheat oven to 350 degrees F.  Combine blueberries, cranberries, lavender flowers, and sugar. Mix well and pour into an 8 x 8-inch baking pan. Combine crushed crackers, brown sugar, melted butter, and sliced almonds. Crumble over the top of the filling.  Bake for 20 to 25 minutes, until filling is bubbly. Cool at least 15 minutes before serving.

Berry-Rhubarb Tiramisu

Berry-Rhubarb Tiramisu

4 C. sliced fresh rhubarb

3/4 C. sugar

1 vanilla bean, split lengthwise in half

1 pint strawberries, sliced

3 large egg yolks

1/3 C. sugar

1/4 C. water

8 oz. (1 C.) mascarpone cheese

1-1/2 C. heavy or whipping cream, beaten until stiff

1-1/2 packages (3 oz. each) ladyfingers

6 whole strawberries, for garnish

 

Bring rhubarb, 3/4 C. of the sugar and half of the split vanilla bean to boil, stirring, in medium saucepan. Reduce heat to medium and cook, stirring occasionally, 15 minutes or until rhubarb softens. Transfer to bowl. Remove vanilla bean half. With small knife, scrape out seeds. Stir seeds and strawberries into rhubarb mixture. Refrigerate, stirring occasionally, until cold.  Meanwhile, combine yolks, remaining 1/3 C. sugar, remaining half of vanilla bean and 1/4 C. water in large stainless-steel bowl. Place bowl over large saucepan with 1 inch of gently simmering water. Cook mixture, stirring constantly, 8 to 10 minutes or until thickened. Remove bowl from water and whisk until cool. Remove vanilla bean half; scrape out seeds into egg yolk mixture and whisk in mascarpone. Gently fold in whipped cream.  Arrange half the ladyfingers in bottom of a 1-1/2- to 2-quart serving dish. Spread with half the fruit mixture. Cover with half the cream mixture. Repeat layering, ending with cream mixture. Garnish with whole strawberries, if desired.

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

½ C. cream cheese, soft

½ C. butter, soft

1 C. sugar

1 egg

¼ tsp. salt

¼ tsp. baking powder

1 C. flour

Strawberry Jam (or whatever flavor you fancy)

 

Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, beat together butter and cream cheese. Gradually beat in sugar at medium speed until light and fluffy. Beat in egg and salt. Whisk together baking powder and flour in a small bowl and, mixing by hand or at low speed, add to cream cheese mixture. Drop by rounded tablespoonfuls onto prepared baking sheet. Put a small dollop of jam on top of each dough mound and swirl it around with a toothpick. Bake at 350 for 12-14 minutes, until the bottom edge just barely turns brown. Makes about 3 dozen.

Jamaican Pork with Melon

Jamaican Pork with Melon

1-1/2 pound boneless pork tenderloin, cut into 1-1/2-inch cubes

2 small red onions, quartered lengthwise

2 T. roasted peanut oil or peanut oil

4 tsp. Jamaican jerk seasoning

1/4 small honeydew melon, cut into 2-inch cubes

1/2 small cantaloupe, cut into 2-inch cubes

1 T. honey

 

Toss pork cubes and onion with oil and jerk seasoning in a medium mixing bowl until evenly coated. Thread eight 12-inch skewers alternately with pork, onion, honeydew, and cantaloupe pieces.  Place pork skewers on the lightly oiled of the grill directly over medium heat. Grill for 18 to 24 minutes or until pork is cooked through and no pink remains. Remove from grill; brush with honey. Makes 4 servings.

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Grilled Rib-eyes with Chile-Lime-Tequila Butter

6 rib-eye steaks

Olive oil

Chile-Lime-Tequila Compound Butter

 

Heat a gas or charcoal grill to a medium-hot temperature (about 350°F to 375°F). Brush both sides of steaks with oil, and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.  When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.  To serve, slice compound butter into six rounds and top each steak with a round.

 

 

Chile-Lime-Tequila Compound Butter

 

6 T. unsalted butter (3/4 stick), at room temperature

2 tsp. minced jalapeño or serrano chiles (seeds and membranes removed)

1 T. freshly squeezed lime juice (from 1/2 medium lime)

2 tsp. tequila (optional)

2 tsp. freshly ground black pepper

1 tsp.  kosher salt

 

In a mixing bowl, use a rubber spatula to soften butter until it is very spreadable. Add all other ingredients and mix until thoroughly combined.  Place compound butter on a sheet of plastic wrap. Shape into a log and twist the ends to seal. Place butter in the refrigerator to harden.

Pineapple Gazpacho

Pineapple Gazpacho

4 oz diced tomato, canned

2 oz pineapple juice

2 oz Bloody Mary Mix

1 T. red wine vinegar

1 T. olive oil

1/2 cucumber (seeded), 1/4 peeled, 1/4 with skin

1/4 red onion (2 oz)

1/2 stalk celery (2 oz)

1/2 carrot (3 oz)

1/4 green pepper

1/4 pineapple (1/2 qt peeled and cored)

1 T. fresh basil leaves

3/4 tsp. paprika

1/4 tsp. salt

1/4 tsp. white pepper

1/4 tsp. garlic, fresh chopped

1/4 tsp. Tabasco sauce

1/4 tsp. Worcestershire sauce

1/2 T. red wine vinegar

 

Dice tomato, pineapple, celery, red onion, cucumber, bell peppers and garlic. Put all ingredients into a bowl, mix well. Blend in batches with a blender or with an immersion blender.  Chill overnight (Note: the flavors really come together on the second day … by day three the flavors start to fade). Serve chilled.

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

2 T. olive oil, divided

4 boneless sirloin steaks

Salt and freshly ground black pepper

4 oz. garlic and herb soft cheese (recommended: Boursin)

1/4 C. vermouth

1 lb. cooked orzo

1 fennel bulb, diced

1 C. diced fresh tomatoes

1/4 C. fresh chopped oregano leaves

1/4 C. sherry vinegar

 

Heat 1 T. of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

Chicken Wrapped in Crisp Phyllo

Chicken Wrapped in Crisp Phyllo

6 chicken breast halves, boned, skinned

1 (8 oz.) box Phyllo dough

3/4 tsp. salt

3/4 tsp. freshly ground pepper

4 T. vegetable oil

1 garlic clove, finely ground

1 shallot or green onion, finely

chopped

3/4 lb. spinach, washed, stemmed or 1

pack chopped frozen spinach,

defrosted

1/4 c. dry white wine

1 c. unsalted chicken stock

1 T. heavy cream (evaporated milk)

2 oz. (1/3 c.) pistachio nuts or

almonds, coarsely chopped

1 c. low fat ricotta cheese

 

Defrost frozen phyllo dough, unopened, in the refrigerator overnight, then leave at room temperature for 2 hours before unwrapping it. Slice each breast diagonally into 3 medallions. Sprinkle pieces with 1/2 tsp. each of salt and pepper. Heat 1 T. oil in heavy skillet. Sear chicken pieces for about 30 seconds each side; adding as much as 2 T. of oil as necessary. Set chicken aside. Immediately add garlic and shallot, sauté for about 30 seconds, stirring. Add spinach, reduce heat to low; cover. Cook until spinach wilts, about 2 minutes. Take pan from heat, remove half of spinach. Chop finely for filling. Heat pan again over medium heat; pour in wine and chicken stock, stir to deglaze pan. Stir in remaining salt and pepper, cream; cook until liquid is reduced by half. Puree sauce in blender. Pour into saucepan and set aside. Preheat oven to 325 degrees. To make filling, combine nuts, ricotta and chopped spinach mixture. Blot chicken medallions to remove moisture. Unwrap phyllo peel off 3 sheets and place them on a dry work surface. Cover remaining sheets with a damp, not wet, paper towel to prevent them from drying out as you work. Center a piece of chicken near an edge of the dough. Spread a thin layer of filling over the chicken, top with another medallion, a second layer of filling and a third chicken slice. Fold the sides of the dough over the chicken and roll up. Place the roll seam side down in an oiled baking dish. Brush the rolls with the remaining T. of oil. Bake the rolls for 45 minutes, if additional baking is required to brown the phyllo, raise the temperature to 450 degrees and keep the rolls in oven a few more minutes. Warm the sauce and serve the rolls on top or pass separately.

Low Carb Chicken Club Sandwich

Low Carb Chicken Club Sandwich

Low Carb Chicken Club Sandwich

6 Lettuce Leaves (Iceberg)

6 oz Chicken Breast (cooked)

4 Slices of Bacon

4 oz Deli Ham

2 Slices Cheese

4 Slices Tomatoes

2 T. Mayonnaise

 

Cook the bacon and warm up the cooked chicken. Then cut the 6 large lettuce leaves into square(ish) shapes.  Lay 2 lettuce leaves onto a plate and spread 1/2 of the mayonnaise onto it. Next lay the ham, chicken and cheese on top. Cover the meat with another 2 lettuce leaves and spread the other 1/2 of the mayonnaise on top of them.. Place the tomato slices and bacon on top of that. Cover with the last two lettuce slices, then poke 4 tooth picks or skewers into the middle of each of the corners. Slice the sandwich into 4, by slicing corner to corner. This recipe makes 2 servings or 4 small sandwiches.

Leg of Lamb with Pistachio Couscous

Leg of Lamb with Pistachio Couscous

1 (6 to 8 lbs.) leg of lamb, aitchbone removed by butcher, trimmed

5 T. extra-virgin olive oil

9 garlic cloves (7 cloves sliced and 2 finely chopped)

1/4 C. honey

1/4 C. fresh lemon juice

1 T. finely chopped fresh rosemary

2 C. couscous

1/2 C. coarsely chopped, toasted pistachios

1/2 C. coarsely chopped dried apricots

1/2 C. currants

1/2 C. chopped scallion

2 tsp. finely grated fresh lemon zest

 

 Preheat oven to 400 degree F. Rinse and pat lamb dry. Season with salt and pepper; let stand at room temperature 1 hour.  Heat 2 T. oil in a heavy roasting pan placed over 2 burners over moderately high heat. Brown lamb on both sides, about 7 minutes. Turn lamb fat side up and cut 1-inch slits in top about 1-1/2 inches apart. Push garlic slices into slits. Combine honey, juice, rosemary, and 2 T. oil in a bowl; reserve for basting. Roast lamb in middle of oven, basting halfway through with honey mixture (adding water, as needed, to bottom of pan if dry), until an instant-read thermometer inserted by 2 inches into thickest part of lamb (not touching bone) registers 125 degree F for medium, 1 to 1-1/4 hours. Transfer lamb in pan to rack; let stand 15 minutes before carving into 1/4-inch-thick slices.  Meanwhile, bring 2-1/2 C. water to boil with chopped garlic and stir in couscous. Immediately cover and remove pan from heat. Let couscous stand, covered, 5 minutes. Add remaining 1 T. oil, the pistachios, apricots, currants, scallion, and zest; salt and pepper to taste. Stir with a fork to combine, breaking up any clumps of couscous.   Serve lamb with couscous and spoon any pan juices over meat. Makes 8 to 10 servings. 

Bacon Cheeseburger Dippers

Bacon Cheeseburger Dippers

Bacon Cheeseburger Dippers

 

2 lb. Ground Beef

½ C. Bacon Cooked and Crumbled

6 oz. Cheddar Cheese Sliced

1 tsp. Black Pepper

½ tsp. Salt

2 T. Dill Pickle Juice optional

1 ½ tsp. Onion Powder

 

Preheat your oven to 425 degrees F In a large bowl combine the beef, bacon pieces, pepper, salt, pickle juice, and onion powder. Using your hands, mix the meat with the other ingredients until well incorporated. Spread 1 tbsp of the meat mixture evenly into the cavities of a whoopie pie pan OR if you don’t have a whoopie pie pan, simply spread it into circles approximately 2 inches in diameter on a parchment-lined baking sheet. Bake for 5 minutes, or until meat is cooked through. Carefully remove from the pan and place them a large paper towel lined dish. Top ½ of the meat patties with a 1” square of cheddar cheese, then another patty. Allow them to cool slightly before serving with the dipping sauces of your choice.

Lime Tartlets

Lime Tartlets

Vegetable cooking spray

2 T. granulated sugar

2 T. confectioners’ sugar

1/2 C. butter cut up (no substitutes)

1-1/4 C. all-purpose flour

1/2 tsp. grated fresh ginger

3/4 C. granulated sugar

1 tsp. grated lime peel

1/4 C. fresh lime juice

3 large egg yolks

1 large egg

2 T. butter cut up (no substitutes)

Confectioners¿ sugar, for garnish

 

Heat oven to 350 degree F. Lightly coat twelve 1-3/4-inch miniature muffin-pan C. (or mini muffin pans) with vegetable cooking spray. For the pastry, pulse the 2 T. granulated and confectioners¿ sugars together in a food processor to blend. Add 1/2 C. butter and pulse to break up into small pieces. Add flour and ginger; pulse until fine crumbs form. Turn crumbs out onto counter and gently gather until dough holds together. Divide dough in half. Roll each piece into a 12-inch log; wrap one log in plastic wrap and refrigerate. Cut remaining log crosswise into 12 equal pieces. Press each piece into bottom and up side of a muffin C.. Bake 16 to 18 minutes or until pastry is golden.  Meanwhile, for the lime curd whisk together the 3/4 C. granulated sugar, lime peel, lime juice, egg yolks and egg in a medium saucepan. Cook 5 to 8 minutes, stirring, over medium-low heat, until mixture thickens (do not boil). Strain mixture through a fine sieve into a medium bowl; stir in 2 T. butter until melted.  Reduce oven temperature to 300 degrees F. Using half the Lime Curd, fill tartlet shells. Bake 10 to 12 minutes or until filling is set. Transfer pan to a wire rack. Remove tartlets from pan when slightly warm, then cool completely. Cool pan. Repeat process with remaining pastry log and Lime Curd. Garnish with confectioners¿ sugar, if desired. Makes 2 dozen tartlets. 

Squash Blossom Tart

Squash Blossom Tart

2 tsp. olive oil, plus additional for cookie sheet

1 medium onion, chopped

1 tsp. chopped fresh thyme, plus sprigs for garnish

5   squash blossoms, pistil and stems discarded, blossoms chopped

1/2 C. (4 oz.) crumbled soft mild plain goat cheese

1 prepared piecrust (from a 15-oz. box), thawed if frozen 

Flour, for piecrust

1 medium zucchini, trimmed and cut lengthwise int 1/8-inch-thick slices

1 medium yellow squash, trimmed and cut lengthwise into 1/8-inch-thick slices

1 large egg yolk beaten with 2 tsp. water, for egg wash

 

Heat oil in a medium nonstick skillet over moderately high heat until hot but not smoking. Add onion and cook, stirring, until golden brown, about 5 minutes. Remove from heat; stir in thyme and squash blossom. Transfer to a bowl and let cool to room temperature. Stir in cheese; season with salt and pepper.  Preheat oven to 450 degree F and arrange rack in lower third. Lightly oil a large cookie sheet. Unfold piecrust on a lightly floured surface and roll out with a floured rolling pin into a 14-inch round. Place on prepared cookie sheet and spread evenly with cheese mixture, leaving a 2-inch border around edges. Decoratively arrange zucchini and squash slices over cheese to form a pinwheel, overlapping in center; season with salt and pepper. Fold piecrust edges up and over filling, forming a 1-1/2-inch crust. Brush crust with egg wash and chill 15 minutes.  Bake until crust is golden brown and zucchini and squash are tender, about 20 minutes. Transfer tart on cookie sheet to a rack to cool slightly. Using a large metal spatula, carefully slide tart onto a platter, garnish with thyme sprigs, if desired, and serve immediately. (Can be made ahead. Cool, wrap in foil and chill up to 1 day. Bring to room temperature before serving or reheat in a 350 degree F oven 10 minutes.)

One Pot Ham & Cheese Tortellini

One Pot Ham & Cheese Tortellini

One Pot Ham & Cheese Tortellini

 

1 tbsp. extra-virgin olive oil

1 shallot, minced

3 cloves garlic, minced

1/2 lb. deli ham, chopped

Freshly ground black pepper

1 1/2 lb. cheese tortellini

2 c. frozen peas

3/4 c. low-sodium chicken broth

1/3 c. heavy cream

1 c. shredded swiss

1/2 c. freshly grated Parmesan

Freshly chopped parsley, for garnish

 

In a large skillet over medium-high heat, heat oil. Add shallot and garlic and cook until soft, 3 minutes. Add ham and cook until crispy, stirring occasionally, 5 minutes. Season with pepper. Add tortellini and frozen peas and stir until coated, then pour over chicken broth. Simmer until tortellini are al dente, 6 minutes. Add heavy cream, Swiss, and Parmesan and stir until creamy. Garnish with parsley and serve.

Herbed Steaks with Polenta Chips

Herbed Steaks with Polenta Chips

Herbed Steaks with Polenta Chips

2 cups salt reduced chicken stock

1/2 cup polenta

2 tablespoons finely grated parmesan cheese

1/2 teaspoon garlic powder

1/3 cup finely chopped fresh chives

3/4 cup finely chopped fresh flat-leaf parsley leaves

1 1/2 tablespoons finely chopped fresh tarragon leaves

2 small garlic cloves, crushed

2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

2 x 400g beef rump steaks, halved crossways

Olive oil cooking spray

Salad leaves, to serve

 

Grease a 6cm-deep, 19cm (base) square cake pan. Line with baking paper, allowing a 2cm overhang on all sides. Place stock in medium saucepan over medium-high heat. Cover. Bring to boil. Reduce heat to low. Add polenta, stirring constantly, in a slow steady, stream. Cook, stirring, for 4 to 5 minutes or until thickened. Remove from heat. Stir in parmesan, garlic powder and half the chives. Spread polenta mixture into prepared pan. Cover. Refrigerate for 2 to 3 hours or until set. Combine parsley, tarragon, garlic, oil, vinegar and remaining chives in a bowl. Place beef in a large glass or ceramic dish. Add three-quarters of the parsley mixture. Rub parsley mixture into beef. Cover. Refrigerate for 1 hour. Meanwhile, preheat oven to 200°C/180°C convection. Line a large baking tray with baking paper. Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on prepared baking tray. Bake for 25 minutes or until golden. Lightly spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook beef for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Top with remaining parsley mixture. Stand, covered, for 5 minutes to rest. Serve with polenta chips and salad leaves.

Orange Bunny Rolls

Orange Bunny Rolls

5 1/4 to 5 3/4 C. all-purpose flour

1 package active dry yeast

1 1/4 C. Reduced Fat Milk

1/2 C. butter, margarine, or shortening

1/3 C. sugar

1/2 tsp. salt

2 eggs

2 T. finely shredded orange peel

1/4 C. orange juice

1 recipe Orange Icing (optional)

 

In a large mixing bowl combine 2 C. of the flour and the yeast. Set aside.  In a medium saucepan heat and stir  Milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.  Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange peel, orange juice, and as much of remaining flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two baking sheets. (Large bunnies will go on one sheet; the small bunnies will go on the other.)  For large bunnies, divide one half of dough into 4 portions. Roll each portion into a 16-inch long rope. On one of the prepared baking sheets, lap one end of a rope over the other to form a loop; bring the end that’s underneath over the top, letting one end extend on each side to make ears. Pat tips of ears to shape into a point. Repeat with remaining ropes.  For small bunnies, divide remaining half of dough into 12 portions. Roll 10 of the portions into 12-inch ropes. Shape 10 small bunnies as above, using the second baking sheet. With remaining 2 pieces of dough, shape 4 large balls and 10 small balls for the tails. Moisten balls with water and place atop dough at the bottom of the loops. Press tails onto dough. After shaping, cover and let rise until nearly double (30 to 45 minutes). Bake small bunnies in a 375 degree F oven 11 to 12 minutes or until golden brown. Bake large bunnies 13 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Frost while warm with Orange Icing, if desired. Makes 4 large bunnies and 10 small bunnies.

 

Orange Icing: In a small bowl combine 1 1/2 C. sifted powdered sugar and 1 tsp. finely shredded orange peel. Stir in enough orange juice (2 to 3 T.) to make of drizzling consistency.

Wild Rice with Cherries and Hazelnuts

Wild Rice with Cherries and Hazelnuts

Wild Rice with Cherries and Hazelnuts

1 C. wild rice

2-1/2 C. water

1/4 tsp. salt

Brown sugar or pure maple syrup

1/2 C. dried cherries

1/2 C. chopped hazelnuts, lightly toasted

Milk, soy milk, or cream

 

Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to a bare simmer. Cook for 1-1/4 hours, or until all the water is absorbed and the rice is tender and has “butterflied,” or burst open. (If the grain has become tender but there is still water left, drain it off.)  Remove from the heat and stir in the sugar or maple syrup and the cherries.  Serve hot, topped with chopped hazelnuts and the milk of your choice.

Mango Whip

Mango Whip

1 pkg. (4 serving size) white chocolate or vanilla instant pudding mix

1 1/4 C. Reduced Fat Milk

1 tsp. vanilla

3 medium mangos

1/2 (8 oz.) tub non-dairy frozen light whipped dessert topping, thawed

2 T. chopped pistachios

 

In a medium mixing bowl prepare pudding mix according to package directions using the 1 1/4 C. Milk. Stir in vanilla. Set aside.  Seed and peel mangoes. Cut fruit into wedges. Divide fruit among six chilled dessert bowls. Fold whipped topping into pudding mixture; spoon over fruit. Top with chopped pistachios.

Winter Garden Salad

Winter Garden Salad

Winter Garden Salad

 

1 head small cauliflower

3 stalks broccoli

1 small red onion, chopped

1 C. mayonnaise

2 T. honey

2 T. vinegar

1/2 tsp. salt

Minced parsley

 

Pull apart or slice cauliflower and broccoli into bite-size flowerets.  Some of the tender stalks of the broccoli may be diced and used also.  Combine mayonnaise, honey, vinegar and salt and pour over vegetables.  Stir to blend thoroughly.  Cover tightly and refrigerate at least 24 hours.  Serve garnished with minced parsley.   Keeps well in refrigerator for several days.

Caesar Steak

Caesar Steak

1/4 C. Parmesan cheese                            

1/8 C. extra-virgin olive oil                            

2 T. Dijon mustard (from France)               

2 cloves garlic, minced                                        

1 T. Worcestershire sauce                             

1 tsp. ground black pepper                                 

1/2 tsp. red wine vinegar                                    

1/4 tsp. salt                                                             

1/4 tsp. Tobasco sauce

1  1-1/2 lb. thick sirloin steak, boneless

 

Whisk together Caesar marinade in a bowl. Pat steak dry and place in a flat glass dish. Spread half of marinade onto bottom of dish, add steak, and put remaining marinade on top. Refrigerate for several hours.  Broil steak in oven, or grill on barbecue, turning half-way through until meat is cooked as desired.

Ostrich with Tequila Marinated Roasted Red Bell Peppers

Ostrich with Tequila Marinated Roasted Red Bell Peppers

Ostrich with Tequila Marinated Roasted Red Bell Peppers

 

3 oz clarified butter

8 (3 oz) ostrich medallions

Flour as needed

3 oz Tequila

1-1 1/2 T. canned green pepper corns

4 oz. Reserved marinade (from roasted pepper recipe below)

1 tsp. Pepper

1 T. salt

3 oz whole butter

1-1 1/2 C. ostrich demi-glace (or stock)

4 T. Chopped shallots

 

Lightly pound ostrich to achieve uniform size pieces 3/8 inch thick. Moisten meat with 1 oz. Tequila. Dredge lightly in flour seasoned lightly with white pepper. Sauté the medallions in clarified butter to rare to medium-rare. Undercook slightly. Remove and hold in warm place.  Sauté the shallots and add green pepper corns. Deglaze the pan with remaining Tequila, add demi-glace and reserve marinade and reduce by half. Swirl in better until melted.  Adjust seasonings and serve the medallions with the sauce.

 

Tequila Marinated Roasted Red Bell Pepper

 

8 flame-roasted and peeled bell peppers cut into 1/2 inch strips

5 oz. Vegetable oil

2 oz. Tequila

3 garlic cloves, diced

3 T. finely chopped herbs of choice

 

Combine all ingredients in a stainless steel container and marinade for 24 hours.

Roasted Garlic Caesar Salad

Roasted Garlic Caesar Salad

2 T. of butter

2 T. of extra-virgin olive oil

3 garlic cloves crushed

2 C. 1 inch Italian, or French bread cubes, lightly toasted

1 roasted head garlic (see directions at bottom)

2 anchovy fillets, drained and minced

1/2 C. of extra-virgin olive oil

1 T. of lemon juice

2 tsp. Dijon mustard

1/4 C. of freshly grated Parmesan cheese

1 tsp. Worcestershire sauce

Salt and pepper

2 heads Romaine lettuce

 

Combine butter with olive oil in skillet over medium-high heat. Add garlic cloves and sauté for 5 minutes. Remove garlic and discard. Add toasted bread cubes and stir over medium-high heat until golden.  Remove from pan, and drain on paper towels. Squeeze roasted garlic cloves to remove from papery skins. Combine in blender with anchovies, oil, lemon juice, mustard, and Parmesan. Blend together, and add Worcestershire, salt, and pepper according to taste. Pour dressing into empty salad bowl.  Tear lettuce leaves into bite-sized pieces. Add to dressing and toss thoroughly.  Add croutons and toss again. Sprinkle with additional parmesan if desired.

Minted Vegetable Medley

Minted Vegetable Medley

1 T. butter

1 lb. carrots, cut into matchsticks

2 yellow peppers, diced in 1 inch squares

½ tsp. salt

1/8 tsp. pepper

6 C. water

1 lb. fresh sugar snap peas

¼ C. chopped mint

 

Melt butter in skillet over medium.  Add carrots, peppers, salt and pepper.  Cook 8-9 minutes until vegetables are tender.  Meanwhile, cook peas in boiling water for 4-6 minutes or until crisp-tender; drain.  Toss carrot mix, peas and mint together in a medium bowl.  Serve.

Spam Wontons

Spam Wontons

Spam Wontons

 

Wonton Wrappers

1 can Spam (low sodium) grated

1 can water chestnuts, chopped

6 shiitake, chopped

1/2 lb. fresh shrimps, chopped

1 egg

2 T. oyster sauce

Chopped Scallions, Green parts

Shoyu (just a drop)

Oil for deep frying

 

Mix all ingredients together in a bowl. Wrap about a tsp. of mixture on wonton wrapper. Deep fry.

Fettuccine with Swiss Chard, Garlic and Parmesan

Fettuccine with Swiss Chard, Garlic and Parmesan

Fettuccine with Swiss Chard, Garlic and Parmesan

3/4 lb. fettuccine

1 T. olive oil

1 large onion, chopped

Salt to taste

Freshly ground black pepper

2 cloves garlic, finely minced

2 lbs. Swiss chard, washed

A pinch of nutmeg

2 T. low-fat sour cream

1/4 C. Parmesan cheese

 

Place a large pot of water on to boil. Add the fettuccine and cook about 12 minutes until al dente. Drain.  Meanwhile, cut the Swiss chard into 1/4-inch wide pieces.  Heat the olive oil in a large sauté pan over moderately high heat. Add the onions, salt and pepper and cook until the onions start to soften, about 5 minutes. Add the garlic and cook 1 minute more.  Add the chard and nutmeg to the skillet and cook for 5 minutes more. Stir in the low-fat sour cream.  Toss the fettuccine with the Swiss chard mixture.  Divide the fettuccine among 4 warmed serving plates and sprinkle with Parmesan cheese. Serve immediately.

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Cooking spray

2 flank steaks, about 1 lb. each

Salt

Freshly ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

1 (11-oz.) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices

1 T. olive oil

2 C. frozen or jarred pearl onions

2 C. cremini mushrooms, sliced

1 tsp. dried thyme

1 C. Merlot or dry red wine

 

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices. While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown. While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 C.. Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

Spring Asparagus Slaw

Spring Asparagus Slaw

1 pound asparagus spears

4 C. shredded green cabbage

1 C. torn radicchio or red cabbage

1/2 C. finely shredded carrot

1/4 C. snipped fresh mint

1/4 C. snipped fresh parsley

1/4 of a small red onion, thinly sliced

2 T. olive oil

2 T. balsamic vinegar

1/2 tsp. finely shredded lemon peel

1 T. lemon juice

1 clove garlic, minced

1/2 tsp. black pepper

1/4 C. shredded Parmesan cheese

 

Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears.  In a medium saucepan bring 1 inch of water to boiling. Place asparagus in steamer basket. Cover and steam asparagus over the boiling water for 4 to 6 minutes or until crisp-tender. Drain and gently rinse with cool water.  Meanwhile, in a large bowl toss together cabbage, radicchio, carrot, mint, parsley, and onion. Divide asparagus spears among salad plates and top with cabbage mixture.  In a screw-top jar combine oil, vinegar, lemon peel, lemon juice, garlic, and pepper. Cover and shake to combine.  Pour over cabbage mixture. Sprinkle slaw with Parmesan cheese.

Chive Crepes

Chive Crepes

Chive Crepes

¾ C. unbleached Flour

¼ C. whole-wheat Pastry Flour

1 T. minced fresh Chives

¼ tsp. ground White Pepper

¼ tsp. Salt

2 T. unsalted Butter, melted

2 lg. Eggs

1 lg. Egg Yolk

1 ½ C. Milk

 

Combine both flours, chives, pepper and salt in the bowl of a food processor fitted with metal blade.  Add melted butter, eggs and yolk, pulse twice.  With motor running, slowly add milk.  Scrape down sides of the bowl and blend for 5 seconds more.  Pour batter into bowl, cover with plastic wrap and let stand in the refrigerator several hours to overnight.   To cook crepes, place 1 T. butter in a nonstick or well-seasoned 6” crepe pan and set over high heat.  When hot, add several T. of batter and quickly tilt to coat pan.  Reduce heat to medium and cook until bottom is nicely browned, about 1 minute.  Turn out onto a tea towel, repeat until all batter is used.

Best-Ever Mac and Cheese

Best-Ever Mac and Cheese

1/2 C. panko bread crumbs

1 tsp. melted butter

1/2 C. (1 stick) of butter

1/2 C. flour

5 C. of milk

1/2 tsp. dry mustard

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1/8 tsp. nutmeg

1 tsp. salt

1 bay leaf

4 C. of shredded mild cheddar cheese, divided

3 C. of shredded Swiss Gruyere cheese

1 pound shells or elbow macaroni, cooked according to package directions in salted water

1/2 C. of heavy cream

 

Preheat oven to 350 degrees. Cook pasta al dente according to package directions and set aside. Toss the panko bread crumbs with melted butter on a small baking pan. Toast bread crumbs at 350 until lightly browned, about 10 minutes. Set aside to cool. In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling, about 2 minutes. Remove from heat and whisk in milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt, and bay leaf. Heat and stir until boiling, then reduce heat to a low simmer and cook 30 minutes, stirring occasionally. Remove bay leaf. Stir in 3 C. of the cheddar cheese and all the Gruyere until melted. Pour the sauce over cooked pasta in a large bowl, stirring until pasta is coated. Pour the mac and cheese into a well-buttered casserole. Sprinkle the remaining 1 C. of cheddar cheese on top, and then the toasted bread crumbs. Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes. Put under a preheated broiler for 5 minutes to brown top.

Cheese Chowder

Cheese Chowder

Cheese Chowder

 

1/4 C. Onion, finely chopped

2 T. Butter

1/4 C. Flour

2 C. Milk

13oz. Can Chicken Broth (13/4C.)

1/4 C. Carrot, finely diced

1/4 C. Celery, finely diced

1/2 C. Sharp Cheddar Cheese, cubed

 

Cook Onion in butter until tender.  Blend in flour; Add remaining ingredients except cheese.  Cook and stir until bubbly and thick.  Reduce heat.  Add cheese, stir to melt.  Simmer 15 minutes.  Serves 4.

Spicy Chicken Cakes with Horseradish Aioli

Spicy Chicken Cakes with Horseradish Aioli

Cakes:

1 C. fresh bread crumbs (preferably whole-wheat)

1 pound skinless, boneless chicken breast

1/4 C. chopped fresh chives

3 T. low-fat mayonnaise

1 tsp. Cajun seasoning

1/4 tsp. salt

2 large egg whites

2 tsp. canola oil

 

Aioli:

2 T. low-fat mayonnaise

2 tsp. prepared horseradish

1 tsp. bottled minced garlic

1/8 tsp. salt

 

Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 T. mayonnaise, seasoning, 1/4 tsp. salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done. To prepare aioli, combine 2 T. mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Flank Steak with Tomato Jam

Flank Steak with Tomato Jam

Jam:

6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)

1/3 C. sugar

1/3 C. grated onion

3 garlic cloves, minced

2 jalapeño peppers, minced

1/4 C. chopped fresh cilantro

3 T. fresh lime juice

1/4 tsp. salt

 

Steak:

1 T. grated lime rind

1/3 C. fresh lime juice

2 tsp. olive oil

2 jalapeño peppers, minced

2 garlic cloves, minced

2 pounds flank steak, trimmed

1/2 tsp. salt

Cooking spray

 

To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 C. pulp; discard skins. Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapeños in a medium saucepan; bring to a boil. Reduce heat, and simmer until reduced to 2 1/4 C. (about 20 minutes), stirring occasionally. Cool to room temperature. Stir in cilantro, 3 T. juice, and 1/4 tsp. salt. To prepare steak, combine rind, 1/3 C. juice, oil, 2 jalapeños, and 2 garlic cloves in a large zip-top plastic bag. Add steak; seal. Marinate in refrigerator 8 hours or overnight, turning bag occasionally. Prepare grill. Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 tsp. salt. Place steak on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with jam. Garnish with lemon slices, if desired. Theme and variations: As made exactly from this recipe, this dish has lots of uses. I had mine salad-style on a bed of peppery arugula. My other half folded his between flour tortillas for a delicious soft taco. I have my eyes on the leftovers for a great steak sandwich in a toasted roll. The arugula would be great with it again, but I might also add a dollop of horseradish mayo or some grilled onions. I’m thinking that you could take it even further. With the cilantro and jalapeno, the jam has a definite Southwestern flair.

Love Letter Pastries

Love Letter Pastries

Love Letter Pastries

1 pie crust, refrigerated

Peaches, sliced

Strawberries, sliced

Pears, sliced

Raspberries, sliced

Sugar

Flour

Whipping cream

 

Sprinkle flour over the cutting board and unroll the pie crust. Cut off the edges of the pie crust to form a square, then cut the large square into four smaller, even squares. Using a small heart-shaped cookie cutter, cut four small hearts from the leftover edge pieces of the pie crust. Place the four squares of pie crust onto a baking pan lined with parchment paper. Arrange slices of peaches and strawberries on two of the squares, then place slices of pear and raspberries onto the other two. Sprinkle sugar and flour over the fruit, then fold three corners of the pie crust inward to form the “envelope.” Place the small heart-shaped piece of pie crust at the meeting point of the three corners and brush with whipping cream. Bake the fruit-filled love letters at 350ºF for 15-20 minutes, then share with the ones you love!