Avocado Stuffed Cherry Tomatoes

Avocado Stuffed Cherry Tomatoes

20 cherry tomatoes

2 avocados

2 tablespoons lemon juice

1 tablespoon onions, minced

6 to 10 drops Tabasco sauce

 

Slice the tops off the cherry tomatoes.  Working carefully,  use a small spoon to remove the pulp and seeds.  Reserve pulp.  Turn the tomatoes over on paper towels and drain for 20 minutes. Peel the avocados; then mash them by hand, in a blender or food processor.  You should have 1 cup.  Mix in the remaining ingredients into the pulp.  Fill the tomatoes with the mixture.

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

1 lb. brussels sprouts, trimmed

4 T. olive oil

Kosher salt and freshly ground pepper

1 1/2 lb. boneless, skin-on chicken thighs

1/2 cup dried cranberries

5 Tbs. plus 1/2 tsp. balsamic vinegar

Juice of 1/2 lemon

 

Place 2 baking sheets in an oven and preheat the oven to 400°F (200°C). Using a mandoline or a sharp knife, very thinly slice half of the brussels sprouts. Transfer to a large bowl, drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Toss to combine. Set aside. Using a knife, cut the remaining brussels sprouts into quarters. Transfer to a bowl, drizzle with the remaining 3 Tbs. olive oil and toss to combine. Set aside. Pat the chicken dry and season generously with salt and pepper. Carefully remove the 2 preheated baking sheets from the oven. Place the chicken, skin side down, on one of the baking sheets. Spread the quartered brussels sprouts evenly on the second baking sheet. Transfer both to the oven and cook for 15 minutes. Increase the oven temperature to 500°F (260°C). Carefully remove both baking sheets from the oven. Turn the chicken thighs over and stir the quartered brussels sprouts. Return both baking sheets to the oven and continue to cook, checking frequently, until the brussels sprouts are slightly crisp and beginning to char, 5 to 10 minutes, and the chicken skin is crisp and an instant-read thermometer inserted into the thickest part of a thigh registers 170°F (77°C), about 10 minutes. Remove both baking sheets from the oven and let cool slightly. While the chicken and quartered brussels sprouts are cooking, make the balsamic glaze. In a small saucepan over medium-low heat, combine the dried cranberries, 5 Tbs. of the balsamic vinegar and the lemon juice. Cook, stirring occasionally, just until the mixture comes to a simmer. Reduce the heat to low and simmer gently until the cranberries become plump and the liquid thickens slightly, 3 to 5 minutes. Remove from the heat and season with salt and pepper. Add the cranberry mixture to the bowl with the thinly sliced brussels sprouts and toss to combine. Add the roasted brussels sprouts to the bowl with the thinly sliced brussels sprouts and toss to combine. Drizzle with the remaining 1/2 tsp. balsamic vinegar and season with salt and pepper. Transfer the chicken to a serving platter and spoon the brussels sprouts on top of and around the chicken. Serve immediately. Serves 4.

Artichoke Sunflower Dip

Artichoke Sunflower Dip

1-15 oz. can cannelli or other white beans, rinsed and drained

2-3 garlic cloves

1-15 oz. can artichoke hearts, drained and chopped

1/3 C. reduced fat mayonnaise

1-2 oz. jar diced pimentos

1/4 tsp. salt

Juice of one lemon or lime

4 oz. feta cheese, crumbled

1/2 C. roasted and salted sunflower kernels

 

Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a glass pie pan and sprinkle with cheese and sunflower kernels. Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

2 pkgs. Crescent Dough Sheets

½ lb. Ground Chuck

4 slices Bacon cooked crumbled

½ pkg. 8 oz. Jimmy Dean Sausage (or your favorite)

6 thin slices sandwich Ham cut into strips or smaller

7 ounces Pepperoni slices (one small package)

2 C. Shredded Hash Browns thawed

2 C. Shredded Cheese Cheddar or a blend of your favorites

6 eggs

¼ C. milk

½ tsp. salt

½ tsp. ground black pepper

4 tsp. grated Parmesan Cheese

 

Preheat oven to 375F. Take crescent roll dough out of fridge 15 minutes before using. Spray jelly roll pan (10×15) with nonstick spray. Combine eggs, milk, salt, pepper and Parmesan together and set aside. In a large skillet, brown the ground chuck, bacon and sausage and drain. Spread the dough in the pan and up the sides. Pinch the seams together. Spread the hash browns over the dough. Spread the ground chuck mixture, ham and pepperoni over the hash browns. Spread the cheese over the meat. Pour the egg mixture on top the cheese. Lightly sprinkle all with grated Parmesan Cheese. Bake pizza at 375F for 25-30 minutes or until eggs are set in the middle.

Artichoke Nibbles

Artichoke Nibbles

2 jars artichokes (reserve liquid)

1/4 C. chopped onion

4 eggs

3-4 cloves garlic, chopped

1/8 tsp. oregano

1 tsp. Tabasco sauce  

1/4 C. dried breadcrumbs

1/4 tsp. salt

1/4 tsp. pepper

8 oz. cheddar cheese, shredded

 

Pre-heat oven to 325-350 f. grease pan (I use a 9×9 brownie pan). Chop artichokes. Sauté onion in artichoke liquid until soft, drain, set aside. Beat eggs; add spices, artichokes, cheese and onion. Bake 30 minutes. Cool and cut into squares.

Tomato Egg Cups

Tomato Egg Cups

6 large beefsteak or heirloom tomatoes

6 whole organic eggs

6 egg whites

1 tbsp fresh thyme

Sprinkle of feta cheese

Chives, chopped

 

Preheat oven to 450°F (230°C). Begin by cutting the top from each tomato, about a quarter of the tomato. With a paring knife, cut around the inner flesh of the tomato and using a spoon scoop out the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will seep out. Season each tomato with S&P and a drizzle of olive oil. Crack one egg white in each tomato cup. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato. Place carefully on a foiled oven tray and pop in oven for approx. 25 minutes or until eggs are cooked. When they’re ready, sprinkle with chopped fresh chives. 

 

 

Version Two

 

4 medium-size vine-ripened tomatoes

Kosher salt and freshly ground black pepper to taste

4 large eggs

4 tablespoons shredded white cheddar cheese

4 slices toast, cut into strips (as shown in the picture)

 

Preheat oven to 425° F. Slice off and set aside the top third of each tomato. Scoop out the seeds.Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper. Break an egg into each tomato. Bake, with the sliced tops, for 10 minutes. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more. Let cool for 5 minutes. Serve with the tops and toast strips (also called “soldiers”—as your child might be delighted to know) for dipping.

Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

1/3 C. mayonnaise

2 tsp. horseradish

 

1 pound ground beef

1/3 C. diced onion

4 C. chopped Napa cabbage

1 tsp. salt

1/4 tsp. pepper

1/2 C. shredded Cheddar cheese

2 cans (8 oz ea) crescent rolls

 

Combine the mayonnaise and horseradish in a small bowl and mix completely. Refrigerate until needed.  Preheat the oven to 375ºF.  Cook the ground beef in a large skillet over medium high-heat until browned, breaking it up as it cooks. In the last few minutes, add the onions and cook until the onion is soft. Drain, if needed.  Add the cabbage, salt, and pepper; stir to mix. Cover the pan and reduce the heat to medium. Cook until the cabbage is crisp-tender, stirring occasionally, about 10-15 minutes.  Remove from the heat and allow to cool for 5 minutes.  Stir in the cheese. Separate the crescent dough into 16 triangles, pressing each triangle out slightly to form a larger triangle. Spoon about 1/4 C. beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.. Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Serve the bundles with the horseradish mayo for dipping.

Cheese Ball Santa

Cheese Ball Santa

 

The highlight of any Christmas party is an appearance by Santa — especially this Santa. Defer to your kids’ imaginations when you assemble this appetizer; try mini rice cakes instead of cream cheese for a beard or broccoli for ears. Before serving, bring it to room temperature for the best flavor and consistency.

 

1 8-ounce package cream cheese, softened

4 ounces Grated Sharp Cheddar cheese

1 tablespoon softened butter

1 tablespoon minced onion

1 clove minced garlic (optional)

1 teaspoon Dijon mustard

1/2 teaspoon tomato paste

Black pepper, to taste

Red bell pepper

1 to 2 cups whipped cream cheese

Radish slice, carrot stick, pretzel, black olives, crackers, and a cherry tomato

 

Make Santa’s face by blending the first eight ingredients in a large mixing bowl. Spoon the mixture onto a large piece of plastic wrap and shape it into a ball. Tightly wrap the cheese and chill it for 1 hour. Unwrap the cheese ball and place it on a large serving tray. Drape new plastic wrap over the cheese, then flatten and shape it into a face. Remove the wrap and turn the red pepper upside down for Santa’s hat. Spoon the whipped cream cheese into a sealable pint-size plastic bag. Seal the bag and make a small snip in a lower corner to create a pastry bag. Use piped-on whipped cream cheese to stick a radish-slice pom-pom to the hat. Pipe on more cream cheese for a hatband, eyebrows, and a beard. Press on a carrot nose, a pretzel mouth, olive eyes, and cracker ears. Add cherry tomato halves for rosy cheeks. Makes 8 to 10 servings. Kids’ Steps: Shaping Santa’s face and then decorating it with vegetable features are perfect jobs for little helpers.

Blueberry Muffin Waffles

Blueberry Muffin Waffles

Blueberry Muffin Waffles

1 1/2 C. flour

3/4 C. sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 C. vegetable oil

1 egg

2/3 C. milk

1 C. blueberries (I used frozen)

Melted butter, for the waffle iron

 

In a bowl, combine the flour, sugar, salt and baking powder. Make a well in the center of the mixture and add the egg, milk and oil. Stir just to combine. Gently stir in the blueberries. (If using frozen blueberries, do no thaw first.) Heat a waffle iron. Brush with melted butter and ladle batter onto the iron. Cook according to the waffle maker directions.

Appetizer Cheese Gift Box

Appetizer Cheese Gift Box

1/2 T. butter

1/2 C. finely diced leeks (white part; reserve green part for ribbon and bow)

1 T. minced garlic

1-1/2 tsp. thyme

1/4 tsp. each salt and pepper

1 pkg. (8 oz.) cream cheese, softened

1 log (4 oz.) goat cheese, softened

Thinly sliced medium radishes, cut in triangles

 

Line a 5-1/2″x 3″ loaf pan with plastic wrap so that ends extend and can be wrapped over top of pan. In skillet, cook leeks in butter 5 minutes until soft. Add garlic, thyme, salt and pepper. Cook 1 minute longer. Cool. In bowl, beat cheeses until smooth; blend in leek mixture. Spoon into prepared loaf pan; spread evenly. Cover with plastic wrap. Chill 24 hours until very firm. Uncover, invert onto serving plate; remove plastic wrap. To make bow, drop reserved green leaves into boiling water just until color brightens. Immediately remove with slotted spoon and plunge into ice water. Remove when cool and pat dry. Place one long or two medium strips lengthwise on top and down sides. Place another “ribbon” crosswise. Place large loops on loaf lengthwise to make bow loops. Place a short loop in the middle to form the knot. Place 2″ notched pieces as shown for bow ends. Press radishes randomly on package.

 

Yield:

Calories:

Fat:

Fiber:

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

Homemade Philly Cheesesteak Hamburger Helper

1 pound ground beef

1 large sweet onion, diced

1 large green bell pepper, diced

8 ounces brown mushrooms, chopped

2 tsp. ketchup

1 tsp. Worcestershire sauce

1 tsp. Kosher salt

1 tsp. fresh ground black pepper

4 C. beef or chicken broth

8 ounces elbow macaroni

4 ounces provolone cheese slices, chopped (or 4 ounces shredded)

2 tsp. minced parsley, for garnish

Method

 

Add the ground beef to a large deep skillet over medium high heat. Cook until a brown crust appears before breaking the beef apart. Sauté until no longer pink. Add the onions, bell peppers, and mushrooms. Cook for 4-5 minutes, stirring periodically, until the vegetables are soft and the mushrooms have released their liquid. Add the broth, ketchup, Worcestershire sauce, salt, and black pepper to the pan and stir to combine. Bring to a boil over medium heat, then add macaroni. Cover with a tight fitting lid and cook for 5-7 minutes or until noodles are just barely al dente (do not overcook), stirring once to make sure nothing is sticking. Remove cover, reduce heat to medium low and let simmer for another 5 minutes to thicken before serving. Turn off the heat, add in the provolone cheese and stir until melted and well combined. Garnish with minced parsley. Serve.

Appetizer Cheese Ball

Appetizer Cheese Ball

8 oz Cream Cheese; room temperature
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese; Shredded
2 tsp. Mustard; Dijon-style

1 tsp. Worcestershire Sauce

1/8 tsp. Garlic Powder

¼ tsp. Salt

1/2 C. Pecans; Finely Chopped

2/3 C. Currants

¾ C. Parsley; Chopped
Assorted Crackers
Apple Wedges

 

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. 

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

Homemade Cheeseburger Macaroni Hamburger Helper

1 pound ground beef

1 medium onion, diced

2 large cloves garlic, minced

2 1/2 C. beef broth

1 tsp. yellow mustard

1/2 C. ketchup

1/4 C. tomato paste

1 tsp. pickle juice (optional)

1 tsp. salt

1/2 tsp. black pepper

8 ounces macaroni

1 C. (4 ounces) cheddar cheese, grated

Scallions, chopped, for serving (optional)

In a large skillet over medium-high heat, sauté the beef, onions and garlic, breaking apart the meat as you go, until the onions are soft and the meat cooked through. Drain off grease and return pan to heat.  In a medium bowl, whisk together the beef broth, mustard, ketchup, tomato paste, pickle juice (if using), salt, and pepper. Add to meat. Bring the meat mixture to a boil, then add macaroni. Reduce the heat to medium low, and cover. Continue cooking for 10 to 12 minutes, until the pasta is tender (check it a couple of times during cooking to make sure the pasta isn’t sticking to the bottom).  When the macaroni is done, sprinkle the grated cheese on top. Stir until melted, about 1 minute. Top with scallions, if desired, and serve immediately.

Chicken with Barbeque Sauce

Chicken with Barbeque Sauce

My mother would combine everything into a pot and the sauce would just sit and simmer on the stove forever. I remember the smell would be somewhat acrid at first, like vinegar. Then the ginger, spices and lemon would take over and create this wonderful aroma. Doused on chicken and cooked in the oven, this sauce was amazing hot and cold leftover! It also works REALLY WELL for picnic on a couple of levels: It can be eaten cold OR, if the park you are headed to has a grill, you could just throw the cold chicken pieces on for some extra smoky flavor!

3 C. ketchup
2 C. cider vinegar
1/2 C. Worcestershire sauce
1/2 C. light soy sauce
1 C. dark brown sugar
2 T. dry mustard (preferably Colman’s)
2 T. Dijon mustard
1 C. chili powder
1 “knob” fresh ginger (about 4 inches), peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
Kosher salt

Prepare the barbeque sauce:
In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.

Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 C. of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.

Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tongs to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run “clear” and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.

Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.

Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

Yield: 4 to 6 servings; about 1 quart sauce
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
Ease of preparation: easy

Pepper Slaw

Pepper Slaw

3 C. cabbage, chopped or shredded

1/4 C. red bell pepper, sliced

1/4 C. green bell pepper, sliced

3/4 C. celery, sliced

1/2 C. onion, sliced

1/2 C. carrots, shredded

1/4 C. vegetable oil

3/4 tsp. celery salt

1/2 – tsp. cracked pepper

1/4 – tsp. celery seed

1/2 – T. sugar

1/2 – T. cider vinegar

1/2 – T. dry mustard

 

Into a large mixing bowl, add the cabbage, red and green bell peppers, celery, onion, carrots and toss together.  In a small mixing bowl, pour in the vegetable oil and then add the celery salt, cracked pepper, celery seed, sugar, vinegar, and dry mustard.    Pour the oil mixture over cabbage mixture and toss to mix.    To blend flavors, cover with plastic wrap and refrigerate for several hours or overnight.

Grilled Brioche and Country Ham with Tarragon Mayonnaise

Grilled Brioche and Country Ham with Tarragon Mayonnaise

12 brioche slices, approximately 1/3″ thick each 

1/2 C. melted butter

2 C. gruyere cheese, grated

12 Virginia ham slices, 1/16″ thick slices 

1/3 C. mayonnaise

1 Tsp. whole grain mustard

1 Tsp. fresh tarragon, chopped

Salt & pepper to taste 

 

Take brioche slices and form sandwiches with ham & cheese slices. Brush sandwiches with melted butter on both sides and grill (An electric grill, outdoor grill or cast iron grill pan can be used). Be sure to achieve a high enough heat to achieve grill marks and cheese to melt thoroughly. Remove from heat and allow sandwiches to rest. Combine mayo, mustard herbs and seasoning, mix to combine. Cut sandwiches into 1/4 and serve with Tarragon mayo on the side.

Grilled Peppers and Zucchini Salad with Relish

Grilled Peppers and Zucchini Salad with Relish

2 Red Peppers, washed & brushed with olive oil 

3 each zucchini, washed & brushed with olive oil 

2 T. olive oil

2 red onion, peeled and minced 

1 T. olive oil

1/4 C. sugar

1/4 C. water

1 T. fresh mint, chopped

1/4 C. lemon vinaigrette (3 to 1 olive oil to lemon juice)

Salt & pepper to taste 

 

Grill peppers (or roast in 400° oven) until skin is chared and blistered. Gourmet the Easy Way Tip: Place peppers in a bowl and cover with foil to steam skins to help peel. Remove skins. Peel and remove seeds and ribs. You should be left with only the roasted meat of the peppers. Cut flesh into 3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side. In a 10″ pan, heat oil and sauté minced onions until translucent, approximately four minutes. Add sugar and water and season with salt & pepper. Cook until onion mixture is almost dry. Allow to cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with salt & pepper. Shingle grilled zucchini on platter and top with peppers. Cook well.

Southwestern Potato Salad

Southwestern Potato Salad

5 large red or white boiling potatoes (about 2 pounds total)

Boiling water

¼ pound bacon

½ C. canned diced green chilies, drained

1/3 C. chopped fresh parsley

¼ C. finely chopped onion

1/3 C. vegetable oil

3 T. white wine vinegar

½ tsp. salt

¼ tsp. black pepper

¼ tsp. ground cumin

3 drops hot pepper sauce

 

Place potatoes in large saucepan with 2 inches of boiling water. Cook, covered, 20 to 25 minutes or until tender. Drain and let stand until cool. Meanwhile, place bacon in large skillet; cook over medium-high heat until crisp. Drain bacon on paper towels. Let cool slightly; crumble. Cut potatoes into cubes; place in large bowl. Add bacon, chilies, parsley and onion; mix lightly. Whisk remaining ingredients in small bowl until well blended. Pour over potato mixture; toss gently to coat potatoes evenly. Cover and refrigerate 2 hours for flavors to blend.

Country Potato Salad

Country Potato Salad

2lbs of potatoes, peeled and cubed

1/2 C. of mayonnaise

1tbsp of apple cider vinegar

1/8 tsp of ground black pepper

½ C. of celery, thinly sliced

½ C. of red onion, chopped

2 eggs, hard cooked, peeled and chopped

¼ C. of sweet relish

Salt and pepper, to taste

Chives (for garnish)

 

Add the potatoes to a 4-qt. sauce pot, cover with water, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes or until tender. Drain and cool slightly. In a large bowl, combine the mayonnaise, apple cider vinegar, pepper, celery, onion, eggs, and relish. Fold to blend all the flavors. Add the cooked potatoes to the bowl and mix all the ingredients together. Season with salt and pepper. Add a sprinkle of sliced celery and chives and serve.

 

Lemon Black Eyed Susans

Lemon Black Eyed Susans

1 C. butter, softened

1/2 C. white sugar

1/2 C. brown sugar

1 egg

1 T. lemon juice

1 T. finely grated lemon rind

2 1/2 C. all-purpose flour

1/4 tsp. baking soda

1 tsp. salt

8 ounces chocolate kisses

Preheat oven to 350 F. Cream butter and gradually beat in sugars until very smooth and whipped. Add egg, lemon juice and rind. Sift together flour, baking soda and salt. Add half the flour mixture, beat until smooth, and then add the rest.  Fill cookie press and use flower press (No. 10). Or, form cookies by dropping 1 T. dough onto ungreased cookie sheet. Place 1 chocolate kiss in center. Bake 9-10 minutes.

Angel of Death Cheese Spread

Angel of Death Cheese Spread

1 lb. Gorgonzola or Bleu Cheese

1 lb. Ricotta cheese

2 Cloves chopped garlic

1 C. Chopped walnuts

4 Fresh sage leaves

 

Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tsp. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth – put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheese ball in a strainer over a dish and let sit in the fridge overnight to drain.

Chicken Satay with Savory Peanut Sauce

Chicken Satay with Savory Peanut Sauce

1 C. yogurt, plain

1 tsp. ginger, freshly grated

1 tsp. garlic, minced

1 T. curry powder

1 1/2 pounds chicken tenderloins

20 skewers, soaked

3 tsp. oil (for frying)

1 butter lettuce

Peanut sauce:

1 C. peanut butter, crunchy or smooth

1/4 C. soy sauce

2 tsp. hot pepper oil

2 T. brown sugar

2 limes, juiced

1/2 C. water, hot

1/4 C. peanuts, chopped or not (for garnish)

Combine the yogurt, ginger, garlic and curry powder in a shallow mixing bowl, and stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours. Thread chicken onto soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Grill the chicken satays over medium heat for 3 to 5 minutes on each side, until seared and cooked through. Alternatively; wrap skewers in double layer of foil, then plastic wrap for transport, and grill them at the picnic site.  Serve the satays on a platter lined with lettuce leaves and cilantro and accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce: Combine the peanut butter and next 4 ingredients in a food processor or blender. While the motor runs, drizzle in hot water to thin the sauce; you may not need it all.

Black Bean Hummus

Black Bean Hummus

2 C. Black Beans (rinsed and picked through) 

3 T. Tahini 

1/4 C. Olive Oil 

2 T. Soy Sauce 

2 each Lemons (juiced) 

1 T. Garlic (chopped) 

2 tsp. Paprika 

1/2 tsp. Salt 

1/2 tsp. Pepper 

 

In a medium sauce pan liberally cover the beans with water. Bring to boil and cook until soft but not mushy. Drain and cool the beans, reserving one C. of the cooking liquid to be used later. In a food processor, put the beans, tahini, soy sauce, lemon juice, garlic paprika, salt and pepper. Puree well adding some of the reserved bean cooking liquid to thin as needed. The final product should be smooth but not too runny.

Red Potato and Roasted Pepper Salad with Mustard-Caper Vinaigrette

Red Potato and Roasted Pepper Salad with Mustard-Caper Vinaigrette

8 small red creamer potatoes, quartered

1/4 small red onion, diced

3 T. capers, drained

1 red bell pepper, roasted, peeled and chopped

4 T. chopped fresh Italian parsley

2 T. chopped fresh basil leaves

2 T. coarse grained Dijon mustard

1 t. sugar

1 T. champagne vinegar

2 T. lemon juice

Zest of one lemon

3/4 t. salt

Freshly ground black pepper to taste

1/4 C. plus 2 T. extra virgin olive oil

 

 

Place potatoes in a pan to boil. Meanwhile place red onion, capers, bell pepper and parsley into a medium size bowl. Place all remaining ingredients except olive oil and capers in the bowl of a food processor. Turn machine on to blend ingredients. While machine is running, slowly add the oil until all is incorporated. Stop machine. When potatoes are tender, drain, then place in the bowl with the onion mixture. Pour the dressing over the potatoes and toss gently until completely mixed. Refrigerate.

Eggplant Rollatini with Tomato-Mint Sauce

Eggplant Rollatini with Tomato-Mint Sauce

This can be done the day before with the exception of the final step of filling and rolling the eggplant slices. I’d leave that for completing about an hour before the picnic is packed in your cooler. If you do not have access to a grill, feel free to broil the eggplant slices. They will not impart a rich, smoky flavor as if grilled but will still taste fresh and delicious.

 

2 European eggplants

Approx. 1/3 C. extra virgin olive oil

1/4 C. golden raisins

2 T. Balsamic vinegar

1 1/2 pounds fresh, tender spinach leaves

1/2 t. salt

1/4 C. pitted imported dry-cured black olives, roughly chopped

1/2 C. smoked mozzarella, shredded

6 ripe plum tomatoes

1 large clove garlic, minced

1/4 C. fresh mint leaves, chopped

1/2 t. salt

3-4 T. extra virgin olive oil

 

Preheat your grill or broiler. Trim both ends of the eggplant. Slice lengthwise into 1/4 inch slices. You should have about sixteen slices total. Rub both sides with oil and lightly sprinkle with salt and pepper. Lay on grill, cooking for approximately 6 minutes. Turn over to finish the other side, an additional 3-4 minutes. The eggplant should be soft and pliable but not falling apart. If you are using your broiler, place eggplant on foil lined cookie sheet and set under broiler, watching carefully to prevent burning. Turn when the tops soften and begin to brown. Cook other side in the same method. Cool eggplant strips.  Meanwhile, rehydrate raisins by soaking in Balsamic vinegar and 2 T. hot water. Rinse spinach, leaving water on the leaves and place in a deep pot with 1/2 tsp. of salt, covered over medium heat. Cook until spinach wilts, approximately 10 minutes, then drain. Heat heavy bottomed saute pan over medium heat for 20-30 seconds before adding remaining 1/3 C. oil. When oil begins to ripple, add the wilted spinach and quickly shake the pan for about 2 minutes tossing the spinach to mix. Add raisins and their liquid to saute pan and stir well to mix with the spinach.  Remove from heat, adding olives and mozzarella after mixture cools. Salt and pepper to taste. Set aside. This mixture may exude water so it is best to place in a colander overnight in the refrigerator with a bowl underneath to catch any liquid. An hour before packing, fill the eggplant by placing a small amount of spinach mixture in the center of each strip and bringing both ends of the eggplant over the stuffing, place seam side down. Place in a container, drizzle with a little of your favorite fruity olive oil and secure with a tight fitting lid.  To make sauce, chop tomatoes into 1/4 inch pieces. Add remaining ingredients and stir well to combine. This is best made overnight to allow flavors to blend.

Stuffed Artichokes

Stuffed Artichokes

4 large artichokes

4 T. Parmesan cheese, freshly grated

2 large garlic cloves, minced

1 1/2 C. seasoned bread crumbs

1/3 C. extra-virgin olive oil

2 lemons

 

Cut the stems off and the bottom ring of leaves. Cut off the points ends of the leaves. Remove any leaves that are purple rather than green. Wash the artichokes. Mix cheese, garlic, bread crumbs, and 2 T. of olive oil. Gently spread the artichoke leaves a little, so you can fill each layer with the bread crumb mixture. Work from the bottom-up. Place the artichokes in a pot with about 1-2 inches of water.  Drizzle remaining olive oil and the juice of the lemons over the tops of the artichokes. Cover and steam 45 minutes. Check occasionally that the water has not completely evaporated. The artichokes are done when a leaf can be easily pulled off.

Garbure (French Ham & Vegetable Soup)

Garbure (French Ham & Vegetable Soup)

Garbure (French Ham & Vegetable Soup)

1 leftover ham bone with meat

10 cups water, enough to cover the ham bone

2 T. apple cider vinegar

3-4 bay leaves

1 Serrano pepper, sliced but still intact

2 T. avocado oil

1 onion, chopped

2 medium leeks, chopped

4 garlic cloves, minced

¼ cup dry white wine (I used Chardonnay)

1 large sweet potato, diced

2 carrots, diced

2 celery, diced

2 turnips, diced

½ head napa or savoy cabbage, cut into strips

1 small handful of parsley, chopped

1 T. minced fresh thyme

1 teaspoon cumin

¼ teaspoon black pepper

 

Add the ham bone, water, apple cider vinegar, bay leaves and serrano pepper to the slow cooker. Set on high for 5 hours. Remove the bone from the pot and take the meat off it. Add the meat and bone back to the pot and cook for another 2 hours on high. Next, add oil to a sauté pan over medium heat, then add the onion, leeks and garlic cloves. Sauté for 7-8 minutes, or until the onions have started to caramelize. Add this to the slow cooker along with the remaining ingredients. Cook for 3 hours on high, or until the vegetables are tender.

Wild Rice Hot Dish

Wild Rice Hot Dish

1 lb. ground beef

1 green pepper

1 C. celery, chopped

1 can mushrooms

1/2 pkg. slivered almonds

1 can mushroom soup

4 C. canned chicken broth

1 C. wild rice, washed

1 T. soy sauce

Pinch of rosemary

Handful of cranberries (preferably fresh, although dried will work, too)

 

Brown first four ingredients in a pan. Add the rest of the ingredients. Bake at 375 degrees for 1 1/2 hours. Rice will soak up the broth and pop open. After 1 hour, put the cranberries on the top of the hot dish. This will give the dish a surprisingly tart flavor when the berries are mixed in with the rest of the hot dish.

Apple and Pork Stir-fry with Ginger

Apple and Pork Stir-fry with Ginger

Apple and Pork Stir-fry with Ginger

2 T. peach jam, preferably fruit sweetened

2 T. reduced sodium soy sauce

2 T. water

1/2 tsp. cornstarch

1 1â/2 tsp. dark toasted sesame oil

1 T. finely minced fresh ginger root

1/2 pound (8 ounces) pork tenderloin, cut into thin strips

1 1/2 tsp. canola oil

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped yellow bell pepper

1 can (8 ounces) sliced water chestnuts, drained

2 firm apples, such as Fuji or Gala, cut into one-inch pieces

1/2 cup scallions, thinly sliced

Freshly ground black pepper, to taste

2 cups steamed brown rice or whole wheat angel hair pasta

 

In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper. Serve over brown rice or whole wheat pasta.

 

Yield: 4 servings

Calories: 355

Fat: 8g

Fiber: 10g

Macaroni and Beef Hot Dish

Macaroni and Beef Hot Dish

1 lb. elbow macaroni

1 medium onion, chopped

1 lb. ground beef, cooked and drained

1 28 oz. can Italian tomatoes with liquid, broken up (may want to add 1 smaller can, too…drain and reserve liquid, in case it is needed)

Salt and pepper

2 C. shredded cheddar or mozzarella

 

Cook macaroni until just tender. Brown beef with onions and drain. Mix macaroni, meat and tomatoes, season. Pour half into a lightly buttered casserole and top with half of cheese. Add remainder of mixture and top with remainder of cheese. Bake at 350 degrees for 30 minutes.

VARIATIONS: You can add oregano, chopped garlic, Italian seasoning, etc.

Avocado Dressing

Avocado Dressing

Avocado Dressing

1 egg

1/2 tsp. dry mustard

4 oz vegetable oil

1/4 tsp. hot pepper sauce

4 Tbsp lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. white pepper

1 oz anchovies (optional)

2 med avocados

3 green onions, tops only

1 clove of garlic, peeled

4 oz mayonnaise

1/2 tsp. saffron (optional)

 

Place egg & mustard in food processor. Pulse 2 times. With food processor running, slowly add oil until mixed well. Add pepper sauce, lemon juice, Worcestershire sauce, salt & pepper & anchovies. Pulse until mix well. Add avocado, green onion tops & garlic to the food processor. Pulse until smooth. Add mayo & saffron. Pulse until mixed well. Pour into a container. Cover & chill at least 2 hrs.

Rich Bleu Cheese Dressing

Rich Bleu Cheese Dressing

Rich Bleu Cheese Dressing

1 lg. egg

2 cloves of garlic

1 c olive oil

1/4 c buttermilk

1/4 tsp. salt

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1 c blue cheese crumbles

2 green onion tops, minced

 

Place egg & garlic is food processor. Blend until smooth Leave processor running and very slowly pour in oil. Add buttermilk, salt & peppers. Blend until well mixed. Place in a med mixing bowl. Fold in blue cheese & green onion tops. Cover and place in refrigerator. Chill at least 4 hours. Better if chilled overnight.

Tamale Pie

Tamale Pie

2 lbs. ground beef

1 large chopped onion

1 large chopped green bell pepper

1 C. tomato sauce

1 can chopped black olives

1 1/2 C. yellow corn meal

3/4 lbs. shredded cheddar cheese

1 tsp. ground cumin or 2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. salt (once again)

 

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 C. water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Egyptian Beef in Rich Onion Sauce

Egyptian Beef in Rich Onion Sauce

Egyptian Beef in Rich Onion Sauce

1 pound beef stew meat, cut into smaller pieces

2 T. butter

1 T. canola oil (not olive oil)

4 onions, very thinly sliced

2 cubes chicken bouillon

1 bay leaf

salt and ground black pepper to taste

1 1/2 cups water, or as needed

 

Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; stir and cook for 15 minutes. Add water to pot. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours. Check occasionally to make sure it doesn’t get too dry. Onions should release enough liquid along with the water to keep it moist. But if necessary, add a bit more water. When finished, beef should be very tender and the onions will have cooked down to a thick rich sauce. Serve with rice, pasta, or pita bread.

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

beef tenderloin with roasted shallots

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled

3 T. olive oil

6 cups canned beef broth

1 1/2 cups tawny Port

1 T. tomato paste

2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed

2 teaspoons dried thyme

7 bacon slices, chopped

6 T. (3/4 stick) butter

1 1/2 T. all purpose flour

1 large bunch watercress

 

Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 T. butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 T. butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

Beef Tips & Noodles

Beef Tips & Noodles

Beef Tips & Noodles

 

1 Package of stew meat

3 packages of brown gravy mix

2 C. of water

1 (small) can of mushrooms – drained

Wide egg noodles

 

The night before, sprinkle stew meat with garlic powder and salt & pepper. Place stew meat in your crock pot in the morning. Add the 3 packages of gravy mix and 2 C. of water, and the mushrooms. Cook on low for about 6 to 7 hours. Serve over hot cooked noodles.

Bacon & Beef Hot Dish

Bacon & Beef Hot Dish

3-4 strips bacon (more if you use center cut)

1 C. diced celery

1 C. diced green pepper

1 C. diced onion

1 lb. lean ground beef

3 C. cooked rice

1 can tomato soup

salt & pepper to taste

 

Dice bacon and cook over low heat to render most of the fat without overcooking — you want it a bit short of crumbly. Remove to large mixing bowl. Leave a T. or so of fat in pan. Raise heat to medium high and add vegetables and salt and pepper to taste. Sauté vegetables until tender. Don’t brown. I start with the celery and give it an extra minute or two. Add vegetables to bacon in mixing bowl. Brown ground beef, breaking into fairly small pieces. Drain and add to bacon and vegetables. Add rice and mix thoroughly. Add soup and mix again. Taste and adjust seasoning. Put in casserole (hot dish) dish and bake covered at 350 degrees for 45 minutes to an hour. Bacon never tasted so good!

Potato, Kale, and Kielbasa Casserole

Potato, Kale, and Kielbasa Casserole

3 pounds russet (baking) potatoes (about 6)

½ stick (¼ cup) unsalted butter

¾ cup chicken broth

2 tablespoons cider vinegar

2 ½ pounds kale, coarse stems discarded and the leaves washed well

½ pound Münster, grated coarse (about 2 cups)

1 pound smoked kielbasa, cut crosswise into ¼-inch-thick pieces

2 large onions, halved lengthwise and sliced thing crosswise

 

Preheat oven to 400°F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, ½ cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Münster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.  In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Münster, and pour the remaining ¼ cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of the oven for 20 minutes, or until it is heated through.