Parmesan Cheese Straw Twists

Parmesan Cheese Straw Twists

 

2/3 C. grated Parmesan cheese

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

 

Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper.    Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin.    Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture.    Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet.     Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

Cheese & Pesto Spread

Cheese & Pesto Spread

8oz. Cream Cheese

4 1/2oz. Brie Cheese

1 C. Firmly Packard Basil Leaves

1/2 C. Firmly Packed Parsley Springs

1/2 C. Grated Parmesan Cheese

1/4 C. Pine Nuts (or Walnuts or Almonds)

2 Cloves Garlic, quartered

1/4 C. Olive Oil

1/2 C. Whipping Cream

Crackers or Slices of French Bread

 

Soften Cream and Brie Cheese.  For pesto combine basil and parsley, Parmesan cheese, nuts, garlic and 2 tsp. Oil oil in blender.  Blend with on and off turns until paste forms.  Gradually add remaining oil, blending on low speed until smooth.  Beat cream cheese and Brie together till nearly smooth.  Beat whipping cream until soft peaks form.  Fold whipped cream into cheese mixture.  Line a 4 C. Mold with plastic wrap.  Spread 1/4 of cheese mixture into mold.  Top with 1/3 Pesto mix. Repeat layers.  Top with Cheese mixture.  Chill 6-24 hours.  To serve, unmold on plate.  Remove plastic wrap.  Garnish with fresh basil if desired.

Cheeky Chilli-Pepper Chutney

Cheeky Chilli-Pepper Chutney

 

[Jamie Oliver] This is a great chutney. The sweetness created in the cooking of the peppers calms the heat of the chillies down, giving the chutney a lovely warmth. It’s fantastic with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. Also lovely stirred into gravy with sausages, or with cold leftover meats. Crack on and have a go.

 

8-10 fresh red chillies

8 ripe red peppers

Olive oil

2 medium red onions, peeled and chopped

a sprig of fresh rosemary, leaves picked and chopped

2 fresh bay leaves

a 5cm piece of cinnamon stick

sea salt and freshly ground black pepper

100g brown sugar

150ml balsamic vinegar

 

If you want your chutney to last for a while, make sure you have some small sterilized jars ready to go. Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with clingfilm. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.  When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side. Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky. Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.

Cheddar Shrimp Nachos

Cheddar Shrimp Nachos

3/4 lb. peeled deveined, cooked shrimp 

1 1/2 C. shredded cheddar cheese

1 (4 oz.) can chopped green chilies, drained 

1/3 C. chopped green onions 

1/4 C. sliced ripe olives, drained 

1/2 C. mayonnaise 

1/4 tsp. ground cumin 

48 tortilla chips, scoops 

 

Combine the shrimp, cheese, chilies, onions and olives. Combine the mayo and cumin; add to shrimp mixture and toss to coat. Place about a T. of the shrimp mixture into each tortilla scoop and place on baking sheets.  Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.

Cheddar Pinecone

Cheddar Pinecone

8 oz. cream cheese, softened
8 oz. Cheddar cheese spread
1 T. horseradish
1/2 tsp. hot pepper sauce
Whole almonds
Rosemary sprigs

 

Blend first 4 ingredients. Shape into an oval. Stud with almonds. Garnish with rosemary.

Calico Dip

Calico Dip

4 C. shredded Monterey jack cheese

1 can {4-oz} chopped green chilies

1 can {2 1/4-oz} sliced ripe olives, drained

4 green onions, sliced

3 medium tomatoes, seeded & diced

1/2 C. minced fresh parsley

1 envelope Italian salad dressing mix

Tortilla chips

 

In a mixing bowl, combine the cheese, chilies, olives, onions, tomatoes, & parsley. Prepare salad dressing mix according to pkg directions; pour over cheese mixture & mix well. Serve immediately with tortilla chips.

Buttermilk Onion Rings W/Grilled Tomato Aioli Sauce

Buttermilk Onion Rings W/Grilled Tomato Aioli Sauce

1 C. all purpose flour

3 C. buttermilk

Pinch of cayenne

Salt

4 large Vidalia onions, peeled and cut crosswise into 3/4-inch slices

4 C. peanut oil

4 C. all purpose flour seasoned with salt and pepper

 

Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.

 

Grilled Tomato Aioli:

 

2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped

2 C. good quality mayonnaise

3 cloves garlic, coarsely chopped

2 T. fresh lime juice

Pinch of cayenne

Salt

 

Place all ingredients in a blender and blend until smooth. Season with cayenne and salt.

Hoisin-Chicken Lettuce Cups

Hoisin-Chicken Lettuce Cups

Hoisin-Chicken Lettuce Cups

1 ripe mango

2 T. hoisin sauce

2 x 4-oz boneless, skinless chicken breasts

1 romaine lettuce (10 oz)

1 cup sprouting cress

 

Put a grill pan on a high heat. Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard. Dice all the flesh into 1/2 -inch cubes. Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little bowls. Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end. Rub with 1 T. of olive oil and a pinch of sea salt and black pepper, then grill for 2 to 3 minutes on each side, or until bar-marked and cooked through. Meanwhile, trim the lettuce, click the leaves apart, and divide between two plates, snipping the cress alongside. Divide up the mango and the hoisin bowls. Slice the chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptacle to hold everything.

Buffalo Chicken Dip

Buffalo Chicken Dip

4 to 5 C. cooked skinless, boneless chicken, cubed or diced

1/2 pound low-fat cream cheese, at room temperature

1 12-ounce bottle Frank’s Buffalo-wing sauce

2 4-ounce packages reduced-fat feta cheese, crumbled

Finely shredded sharp cheddar cheese

Tortilla chips, Fritos, or celery sticks, for serving

 

In a microwave-safe glass bowl, combine the cream cheese and hot sauce. Heat on 60 percent power for 4 minutes or until cheese is softened and mixture will stir. Remove to the bowl of a food processor or mix in bowl of electric mixer to combine. Add feta or blue cheese and chicken and stir well by hand. Put mixture into ovenproof baking dish. Note: This can be done night before serving and refrigerated to this point. Before serving, sprinkle with cheddar cheese and bake for 30 minutes at 325°. Serve surrounded by chips and celery sticks. Put out bottle of hot sauce for those who prefer a hotter dip.

Bruschetta

Bruschetta

1 loaf french bread

6 cloves garlic

1/4 cup olive oil

6 roma tomatoes

1/2 cup grated fresh parmesan cheese

4 tsp. dried oregano

2 tsp. dried basil

 

Slice the bread lengthwise once and cut each half in half the short way. Process the garlic and olive oil in a mini chopper until it is blended and brush it on the open faces of the four bread pieces. Slice the tomatoes into rounds, and cover the bread. Sprinkle the oregano and basil evenly over the pieces and then do the same with the cheese. Cook on a cookie sheet or foil under the broiler until the cheese melts and the edges of the bread just start to brown (5-15 minutes).

  

  

BRUSCHETTA, CROSTINI and CROSTONI

 

Bruschetta originated in the central part of Italy, and has now spread to other parts. In Tuscany it is called “Fettunta”, that literally means oiled slice.

 

In the regions of Umbria, Tuscany, Lazio, Marche and the Abruzzi the original basic bruschetta was always the same 1/2″inch slice of home-made bread, at least 2 days old, unsalted close type of bread with a good crust. It was toasted on a grill over a wood fire, rubbed with garlic while still hot and seasoned with sea salt and extra-virgin olive oil.

 

Crostini and Crostoni are variations in size of Bruschetta. Crostini are thinner and Crostoni are thicker. They evolved from the original basic Bruschetta recipe to their present day forms. Some recipes can be quite sophisticated, pretty far away from the original peasant roots.

 

TIPS

 

1. Bruschetta, Crostini and Crostoni are very quick and easy to prepare, but please always remember to use only the best quality extra-virgin olive oil and good bread.

 

2. If you don’t have time to bake your own bread, buy a good firm loaf.

 

Never use a loaf which, when you squeeze the crumbs between your fingers, becomes a ball of dough. The bread should spring back after being squeezed.

 

3. Traditionally, bruschetta was cooked over charcoal; today it is more often toasted on a ridged cast iron griddle. These methods give the bread a slightly charred flavour as well as an attractive ridged pattern.

 

4. Crostoni are either toasted under the grill (Us broiler) or in the oven. Crostini are cooked in the same way. The meaning is clear: an antipasto come before the meal (il pasto), and its function is to prepare the stomach for the courses.

 

Duck & Orange Salad

Duck & Orange Salad

Duck & Orange Salad

2x 5-oz duck breast fillets, skin on

1 baguette

1/2 oz shelled walnut halves

3 regular or blood oranges

1 oz watercress

 

Score the duck skin, rub all over with sea salt and black pepper, then place skin-side down in a large non-stick frying pan on a medium-high heat. Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat. Slice 10 thin slices of baguette (keeping the rest for another day). Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates. Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any seeds). Finely slice the duck, place on the toasts, dotting any extra slices of duck in between, then add the oranges in and around. Dress the watercress with any resting juices on the board, then sprinkle over. Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.

Bruschetta with Gorgonzola Spread & a Trio of Tapenades

Bruschetta with Gorgonzola Spread & a Trio of Tapenades

Gorgonzola Spread
1/2 C. Gorgonzola
1/4 C. cream cheese
1/4 C. half-and-half

 

Black Olive Tapenade
1/2 C. pitted cured black olives
2 cloves garlic
1/2 tsp. capers
1 oil- or salt-packed anchovy fillet
1 tsp. freshly squeezed lemon juice
2 tsp. olive oil

 

Green Olive Tapenade
1/2 C. pitted cured green olives
2 cloves garlic
1/2 tsp. capers
1 oil- or salt-packed anchovy fillet
1 tsp. freshly squeezed lemon juice
2 tsp. olive oil

 

Sun-Dried Tomato Tapenade
2/3 C. chopped dry-packed sundried tomatoes
2 cloves garlic
2 tsp. tomato purée
1 tsp. Capers
2 tsp. chopped fresh Basil
1/4 C. olive oil


Salt
Freshly ground black pepper

12 large slices good-quality French bread
1 tsp. olive oil
3 cloves garlic, minced

 

To prepare the Gorgonzola spread, place the Gorgonzola and cream cheese in the bowl of a food processor fitted with the metal blade and blend until creamy. Add the half-and-half and blend just until smooth. Set aside. To prepare the black olive tapenade, put the olives, garlic, capers, anchovy, and lemon juice in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, place the mixture in a separate bowl, and set aside.  To prepare the green olive tapenade, follow the instructions for the Black Olive Tapenade.  To prepare the sundried tomato tapenade, place the tomatoes, garlic, tomato purée, capers, and basil in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, season to taste with salt and black pepper, and set aside.  To prepare the bruschetta, drizzle the bread slices with the olive oil and spread with a thin layer of the minced garlic. On a hot, well-oiled grill or under a broiler, grill the bread until crispy and brown. Remove the bread from the grill or broiler. Spread some of the Gorgonzola Spread on each slice. Spread the black olive tapenade on 4 slices. On another 4 slices, spread the green olive tapenade. Spread the remaining slices with the sundried tomato tapenade. Cut each slice into 3 triangles, place on a platter, and serve immediately.

 

Lemony Zucchini Linguine

Lemony Zucchini Linguine

Lemony Zucchini Linguine

5 oz dried linguine

2 mixed-color zucchini

1/2 a bunch of fresh mint (Â¥2 oz)

1 oz Parmesan cheese

1 lemon

Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Place a large non-stick frying pan on a medium-high heat with 1 T. of olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan. Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with 1 tsp. of extra virgin olive oil before tucking in.

Brie with Garlic

Brie with Garlic

2 Garlic bulbs; whole
12 oz Brie cheese; room temperature
Cocktail bread, crisp bread, or French bread; sliced 1/2″ thick

6 oz Jar roasted red peppers well drained; cut into small; narrow strips

Preheat oven to 375 degrees.  Remove some of the outer layers from garlic, but leave bulbs intact.  Place on a baking sheet and bake for about 40-50 minutes or until cloves are soft. Test with a toothpick or skewer. To serve, gently separate the cloves and arrange on a serving plate. Place the Brie on a larger plate, surrounded by the bread of your choice. Place red pepper strips in a small bowl and provide a small fork. Each guest should spread Brie on a piece of bread with a spreading knife, squeeze a garlic clove directly on to it, then top it with a strip or two of red pepper. You might prepare a few at first as examples.

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

One-Pan Parmesan Chicken with Turnips and Asparagus

1 1/2 T. extra virgin olive oil, divided

sea salt

1 lb. skinless boneless chicken thighs

2 eggs, lightly beaten

3/4 cup Progresso Panko Italian Style Breadcrumbs

1/3 cup finely grated Parmesan cheese

3 T. minced parsley, divided

2 small turnips (about 1/2 lb.), trimmed, peeled, and cut into 1/4-inch thick slices

black pepper

1 lb. asparagus

1 large spring onion or 4 small spring onions, trimmed and cut into thin strips

 

Preheat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Sprinkle both sides of chicken with sea salt, and then, using a meat tenderizer (so that’s what those things are for) or a rolling pin, lb. and/or roll chicken to 1/4-inch thick. Trim any little bits of chicken that aren’t firmly attached and reserve for another use. In a wide, shallow bowl, combine Progresso’s Panko Italian Style Breadcrumbs, Parmesan, and 1 T. parsley. Immerse chicken thighs in egg mixture and lift, letting any excess egg drip off, and then press into panko mixture; flip, and press other side, lift chicken out and give it a gentle shake. Set breaded chicken on baking sheet. Repeat for remaining pieces. In a small bowl, toss turnips with 1 T. olive oil, and sprinkle with sea salt and pepper. Scatter turnips around chicken pieces. Slide sheet into oven and bake for 12 minutes. Meanwhile, rinse asparagus well. Break off woody ends, about a third of the way down. If asparagus spears are thicker than 1/2-inch, slice them in half, starting at the base and moving up. Drizzle asparagus and spring onion(s) with remaining 1/2 T. olive oil, and sprinkle with sea salt. Pull baking sheet from oven. Flip turnips, make a bit of room on the sheet, and add asparagus and onion. Bake an additional 8 – 12 minutes, or until chicken is golden and the internal temperature has reached 165 degrees F. Chicken can either be served as a fillet or cut into thin strips.

Brie with Cranberry Chutney

Brie with Cranberry Chutney

1 C. fresh or dried cranberries

2/3 C. sugar

1/3 C. cider vinegar

2 T. water

2 tsp. finely chopped gingerroot

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

 Vegetable oil

1 round Brie cheese (8 oz.)

 Slivered almonds, toasted, if desired

 Crackers, if desired

 

Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)   Heat oven to 350ºF. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.    Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

3-4 boneless skinless chicken breasts

1 lb. brussels sprouts, cut in half lengthwise

3 T. olive oil

1 tsp. Italian seasoning

salt and pepper to taste

1 cup balsamic vinegar

4 T. honey

1/4 tsp. garlic powder

1/4 tsp. salt

Preheat oven to 400 degrees. Lb. chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat.  Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze. Add balsamic vinegar to a medium saucepan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking. After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don’t burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

1 C. pitted and chopped Northwest fresh sweet red cherries

1 C. pitted and chopped Northwest Rainier cherries

1 large Northwest white peach*, pitted and cubed (about a C.)

1 C. fresh blueberries

Minted Honey Lemon Dressing

 

*Casaba melon, lichee, julienne jicama or cubed jack, swiss, mozzarella or cream cheese can be substituted. Toss together cherries, peach and blueberries. Sprinkle with dressing and toss gently.

Minted Honey Lemon Dressing: Combine 2 T. fresh lemon juice, 1 T. each honey and olive oil, 2 tsp. chopped fresh mint and 1/4 tsp. salt. Mix well. Makes 1/4 C.

Bread Pot Fondue

Bread Pot Fondue

1 round, firm loaf of bread (1-1/2 lbs – 8 to 10 inches in diameter)

10 oz. Cracker Barrel sharp cheddar cheese (gold wrapper)

2 pkgs. (3 oz. each) cream cheese – softened

1-1/2 C. dairy sour cream

8 oz. diced cooked ham

1/2 C. chopped green onion

1 tsp. Worcestershire sauce

2 T. vegetable oil

1 T. butter, melted

Assorted raw vegetables or crackers

 

Preheat oven to 350º F. Slice off top of bread; reserve top. Hollow out the inside of the loaf of bread with a small paring knife, leaving a 1/2 inch shell. Cut removed bread into 1- inch cubes; you should have about 4 C. Reserve for toasting. Combine cheddar, cream cheese and sour cream in bowl. Stir in ham, green onion and Worcestershire sauce. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy-duty aluminum foil. Baked in preheated oven for 1 hour 10 minutes on cookie sheet or until cheese filling is melted and heated through. Meanwhile, stir together bread cubes, oil and melted butter in bowl. Arrange on cookie sheet and bake in 350º F oven, turning occasionally for 10 to 15 minutes or until golden brown. Remove from oven and reserve to serve with fondue. Remove bread from oven, unwrap and transfer to platter. Remove top and stir filling before serving. Use toasted bread cubes and assorted veggies or crackers as dippers for the fondue.

 

Portobello “Toast” with Wilted Spinach and Chickpeas

Portobello “Toast” with Wilted Spinach and Chickpeas

Portobello “Toast” with Wilted Spinach and Chickpeas

 

2 portobello mushrooms

Drizzle of olive oil

Salt and black pepper

2 handfuls spinach

Pinch of nutmeg

2 T. canned chickpeas, drained and rinsed

Pinch of paprika

 

Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Meanwhile, place the spinach in a small pan with a splash of water, place over medium heat, and cook until wilted. Drain and sprinkle with the nutmeg. Place the chickpeas in a bowl, sprinkle with the paprika, and coarsely mash with a fork. Divide the spinach and chickpeas between the two mushrooms.

 

Yield: 1 serving

Calories: 150

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

 

1 pound rhubarb, trimmed and cut into small chunks

Zest and juice of 1 orange

Zest and juice of 1 lemon

1-inch piece fresh ginger, peeled and finely chopped

5 ounces plain yogurt

 

Preheat the oven to 35O°F. Put the rhubarb, zests, juices, and ginger in an ovenproof dish. Bake uncovered for 30 to 40 minutes. Allow to cool and then transfer to an airtight container. The rhubarb compote will keep in the fridge for 1 to 2 days. To make the yogurt, swirl 2 T. of the rhubarb compote through the yogurt.

Bloomin’ Onion

Bloomin’ Onion

bloomin1/3 C. Cornstarch; more if needed

1 1/2 C. Flour

2 tsp. Garlic; mince

2 tsp. Paprika

1 tsp. Salt

1 tsp. Pepper

24 oz. Beer

4 Sweet Vidalia Onions

2 C. Flour

4 tsp. Paprika

2 tsp. Garlic powder

1/2 tsp. Pepper

1/4 tsp. Cayenne

 

Creamy chili sauce

1 pt Mayonnaise

1 pt Sour cream

1/2 C. Tomato chili sauce

1/2 tsp. Cayenne

 

Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4″ off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1″ of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.  Creamy Chili Sauce: Combine mayo, sour cream, chili sauce and cayenne and mix well.

 

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

Sheet Pan Meatballs and Sausage

2 T. olive oil

1 onion, finely chopped

4 cloves garlic, minced

2 tsp. dried oregano

1/4 tsp. red pepper flakes

4 slices hearty white sandwich bread

3/4 C. milk

1 lb sweet Italian sausage links

1 C. parmesan cheese, grated

1/2 C. chopped fresh parsley leaves

2 large eggs

2 cloves garlic, minced

1 1/2 tsp. salt

2 1/2 lb. ground beef chuck

 

Heat oil in a large skillet over medium-high heat. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer to a large bowl to slightly cool.   Meanwhile, adjust oven rack to upper-middle position and preheat oven to 475 degrees. Mash the bread and milk with the onion mixture.  Remove the casings from two of the sausage links and add to the bread mixture along with the parmesan, parsley, eggs, garlic, and salt.  Mix well with your hands to combine.  Add the ground beef and knead with your hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), and place on rimmed baking sheet.  Arrange the remaining sausages around the meatballs and bake until well browned, about 20 minutes. Once your meatballs and sausage are cooked, you can transfer them to your favorite sauce to simmer for a bit and add flavor to it, fill some hoagie rolls with them and top with mozzarella, or freeze for later use!

Bloody Mary Shrimp Cocktail

Bloody Mary Shrimp Cocktail

1 1/2 lb. (about 60) cooked peeled deveined medium shrimp, thawed if frozen

1/2 C. tomato juice

1/4 C. vodka, if desired

1/2 tsp. red pepper sauce

1/2 tsp. sugar

1/2 tsp. celery salt

2 T. chopped fresh parsley

1 C. cocktail sauce

1/4 C. finely chopped green olives

 

Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.    Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.    Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.   Don’t marinate the shrimp more than 3 hours; a longer time in the tomato juice will toughen the shrimp.

Pimped Root Vegetable Hash

Pimped Root Vegetable Hash

Pimped Root Vegetable Hash

1 pound parsnips, peeled and cut into 1/2-inch pieces

1 pound sweet potatoes, peeled and cut into 1/2-inch pieces

2 T. extra-virgin olive oil

1 large onion, chopped

Salt

Freshly ground black pepper

8 ounces cheddar cheese, shredded (2 C.)

Preheat the oven to 4OO°F. Combine the parsnips and sweet potatoes in a medium saucepan and add cold water to cover. Bring to a simmer and cook until both vegetables are firm-tender (just shy of al dente), about 10 minutes. Drain the vegetables and set aside. Meanwhile, heat 1 T. of the oil over medium-high heat in a large ovenproof skillet (such as cast iron). Add the onions, salt and pepper to taste, and cook, stirring occasionally, until soft and charred in places, about 15 minutes. Transfer the onions to a bowl. Add the remaining T. of oil to the pan. When hot, add the vegetables and cook until browned in spots, turning just once or twice, about 10 minutes. (If you fiddle with the vegetables too much, they’ll stick, so seriously, hands off.) Spread the onions over the vegetables, then top with the cheese, and bake for 5 to 10 minutes, or until the cheese is completely melted and beginning to bubble. Serve hot.

Bleu Cheese Crisps

Bleu Cheese Crisps

1/4 cup butter, softened

1 tsp. grated onion

3/4 cup crumbled bleu cheese

1/2 cup cheddar cheese, grated

3/4 cup flour, sifted

 

Preheat oven 450 degrees. Mix all ingredients well. Shape into small balls and place on ungreased baking sheet. Press with fork to form small wafers. Chill 2 hours. Bake in 450 degree oven for 10 minutes or until golden brown.

PNW Pale Ale Oven-Roasted Clams

PNW Pale Ale Oven-Roasted Clams

PNW Pale Ale Oven-Roasted Clams

2 pounds small Manila Clams

1 T. Garlic, freshly minced

¼ tsp. Red pepper flakes

2 Plum tomatoes, chopped

1 tsp.  Rosemary, freshly minced

½ Lemon, cut into fourths

¼ C. Pale ale beer

2 T. Butter

1 sprig Rosemary

 

Preheat oven to 500°F.  In a large bowl, toss the clams, garlic, pepper flakes, tomatoes, and minced rosemary.  Transfer to a cast-iron skillet.  Squeeze the lemon wedges over the clam mixture, and then drop the wedges into the dish.  Pour the beer over the clams.  Scatter the butter in pieces over the clams.

Place the rosemary spring in the center.  Roast for 14 to 15 minutes for small clams, or about 20 minutes for larger clams, until they open.  Remove from the oven and stir with a large spoon.  Discard any clams that do not open.

Bite-Size Taco Turnovers

Bite-Size Taco Turnovers

1/2 lb. ground beef

1/4 C. taco sauce

2 tsp. chili powder

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 10-ounce package refrigerated pizza dough

1/4 C. shredded American cheese or cheddar cheese

1 egg

1 tsp. water

For filling, cook ground beef in a small skillet until brown. Drain off fat. Stir in taco sauce, chili powder, onion powder and garlic powder. Set aside. Unroll pizza dough. Roll dough into a 14×10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift one corner of each square and stretch dough to the opposite corner, making a triangle. Press edges well with a fork to seal.  Arrange on a greased baking sheet. Prick with fork. Combine egg and the 1 tsp. water; brush onto turnovers. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Let stand 5 minutes before serving.

PNW Creamy Razor Clam Linguine with Parsley and Chives

PNW Creamy Razor Clam Linguine with Parsley and Chives

PNW Creamy Razor Clam Linguine with Parsley and Chives

1 1/2 C. razor clams, cut into 1/2-inch pieces

10 ounces linguine

1/4 C. butter

1/4 C. olive oil

1 C. onion, diced

4-5 cloves garlic, minced

1 C. white wine

2 C. tomatoes, diced

1 T. oregano, chopped (optional)

1 C. parsley, chopped

2 T. basil, chopped (optional)

saffron or red pepper flakes (optional)

1/3 C. Parmesan, grated

 

In a large saucepan, sweat the onions and garlic over medium heat in the butter and olive oil. Add wine (I add several strands of saffron to the wine half an hour beforehand) and cook for a few minutes, then add tomatoes and oregano and simmer 10–15 minutes. If sauce gets too thick, add a splash of water. If using fresh pasta, add the razor clams to sauce when putting pasta into boiling water; if pasta is dried, wait until it is half-cooked and then add clams to sauce. The razors only need a few minutes of cooking. Drain and toss pasta in a large bowl with sauce, parsley and any other herbs. Serve with Parmesan.

Best-of-the-Border Three Bean Dip

Best-of-the-Border Three Bean Dip

3 scallions, cut in 1-inch lengths
2 tsp. vegetable oil
2 garlic cloves, peeled
1 tsp. fresh lime juice
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans (chick-peas), rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces ) mild green chiles
1 C. reduced-fat sour cream
1 C. mild or medium-spicy salsa
Cilantro sprigs, for garnish

 

In food processor, process scallions, oil, garlic, lime juice, chili powder, cumin, salt and red pepper until scallions are very finely chopped. Add beans and chiles; process until well blended, but not totally smooth. Spoon half into medium glass serving bowl. Spread with 1/2 C. sour cream and 1/2 C. salsa. Add remaining bean mixture, spread with remaining sour cream and dollop with remaining salsa. Garnish with cilantro sprigs.

Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

Braised Goat Shanks with Prune, Shallot, and Brandy Reduction

2 goat shanks (3/4-1 pound each)

1 T. olive oil

Salt and pepper

1/2 pound shallots, chopped

6 cloves garlic, minced

3/4 C. prunes, minced

1/3 C. brandy

1 C. chicken or beef broth

1 C. white wine

1 sprig rosemary

1 bay leaf

 

Preheat oven to 325. Brown the goat shanks on all sides in a heavy Dutch oven. Salt and pepper liberally and set aside. Heat a little olive oil in the same Dutch oven. Cook the shallots and garlic until softened and fragrant. Add the minced prunes and cook, stirring, for 3-4 minutes. Add the brandy and stir to deglaze. Place the goat on top of the shallot and prune mixture in the Dutch oven. Pour the white wine and broth over top and bring to a light simmer. Add the rosemary and bay leaf. Cover and bake in the oven for two hours. When the meat is tender and pulling away from the bone, remove from the oven. Put the shanks on a plate and cover with foil to keep warm. Scrape out the prune and shallot mixture under the meat and puree it with a stick blender or in a food processor. Return to the Dutch oven over medium-high heat and reheat, stirring. If the sauce is very thick you may want to thin it out by whisking in another C. or two of beef broth or wine. Taste and season with salt and pepper

Beer Cheese Fondue

Beer Cheese Fondue

1 loaf (1 pound, about 20 inches) French bread, cubed

1/4 C. chopped onion

1 tsp. minced garlic

1 T. butter

1 C. beer or nonalcoholic beer

4 C. (16 oz.) shredded cheddar cheese

1 T. all-purpose flour

2 to 4 T. half-and-half cream

 

Place bread cubes in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice.  Meanwhile, in a small saucepan, sauté onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 T. cream.  Transfer to a small ceramic fondue pot or slow cooker; keep warm. Add additional cream if fondue thickens. Serve with toasted bread cubes. Yield: about 3 C.

Herb Seasoned Grain-Free Stuffing

Herb Seasoned Grain-Free Stuffing

Herb Seasoned Grain-Free Stuffing

3 T. ghee or butter

3 C. fine diced sweet onion

2 C. finely sliced celery

1/2 C. fine diced carrots

1 medium apple, diced

1/4 C. dried cranberries

1 T. (heaping) minced fresh sage

2 tsp. dried thyme

1/2 tsp. each of dried rosemary, garlic powder, sea salt and pepper

1 large egg, plus 1 egg white

2 C. blanched almond flour

 

Preheat oven to 350ºF. Melt ghee in a large cast-iron skillet over medium heat. (If you don’t have a cast iron skillet, see recipe note below.) Add the onion, celery, carrots, apple, cranberries, and seasonings.

Sauté mixture until veggies soften, about 6-8 minutes. Meanwhile, in a small bowl, add the egg, egg white and one tablespoon of water. Whisk well until slightly frothy. Set aside. When veggies begin to soften, remove skillet from heat and stir in the blanched almond flour; mixing well to combine. Drizzle the whisked eggs over the top of the stuffing, using a fork to gently stir in the eggs and fluff the mixture. (Fluffing the stuffing, rather than smoothing out the top, helps to create browned bits that add a tasty texture and depth of flavor.) Bake stuffing approximately 50 minutes, until top is golden brown.

 

Recipe Variation: For a delicious one-skillet meal, reduce blanched almond flour to 1 C.. After stirring in the almond flour, add 1 C. of leftover shredded roast chicken (or diced grilled chicken), and stir well to combine. Add the eggs as directed in step 6 and bake approximately 40-50 minutes, until golden brown. Makes 2-3 servings.

Basque Mushrooms Toasts

Basque Mushrooms Toasts

3 tsp. Olive Oil
1/2 lb. Mushrooms, thinly sliced
2 lg. Garlic cloves, chopped
1 tsp. All purpose flour
1/4 C. Dry Sherry
1/2 sm. dried red chili
1 C. Canned beef broth
1/4 C. Chopped fresh parsley

2 lg. 1/2-inch-thick French or sourdough bread slices
Olive Oil

Heat 3 tsp. oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley. Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.  Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.

Roasted Cabbage Wedges with Onion Dijon Sauce

Roasted Cabbage Wedges with Onion Dijon Sauce

Roasted Cabbage Wedges with Onion Dijon Sauce

1/2 medium green cabbage about 1½ pounds

1 tablespoon garlic-infused olive oil or regular olive oil

salt & pepper

Sauce:

3 tablespoons butter

2 tablespoons minced fresh onion

1 tablespoon Dijon mustard

1/2 teaspoon minced garlic

1/8 teaspoon each salt and pepper

optional: chopped chives or parsley for serving

 

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using). To serve, place the wedges on a plate, whisk sauce again and drizzle over wedges. Sprinkle with chives or parsley, if desired.

Basil Cheese Triangles

Basil Cheese Triangles

a48019b6-4a52-45e6-a875-652583379a221 lb. feta cheese

2 eggs, slightly beaten

1/4 C. finely chopped fresh or 1 T. dried basil leaves

1/4 tsp. white pepper

1 package (16 oz.) frozen phyllo sheets (18×14 inches), thawed

1/3 C. margarine or butter, melted

 

Heat oven to 400ºF. Grease cookie sheet. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed.    Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out. Place 1 level tsp. cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush triangles lightly with margarine.    Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.   Finely shredded Monterey Jack cheese can be used for the feta cheese.

Sausage Rolls with Hot Pepper Jelly

Sausage Rolls with Hot Pepper Jelly

Sausage Rolls with Hot Pepper Jelly

8 ounces Crescent Dough Sheet

12 ounces sausage links (not breakfast sausage)

¼ cup hot pepper jelly

2 tablespoons whole-grain mustard

 

Preheat oven to 375°F. Spray a 24 mini-muffin tin with cooking spray. (You might need to use 2 muffin tins.) On a clean work surface, lay the Crescent Dough Sheet flat then cut it in half lengthwise. Cut each half into ¾” strips. Cut the sausage links into 1” pieces. Roll each sausage piece with one strip of dough along the edge. Stretch the dough gently as you roll the sausage.

Place one rolled sausage in each muffin cup, sausage side up. Place a small dollop of hot pepper jelly and a small dollop of mustard on the top of each sausage roll. Bake in at 375°F, 12-15 minutes or until golden and bubbly. Transfer to a cooling rack 5 minutes then place on a serving tray. Serve hot. Enjoy!

Baked Brie with Caramelized Onions

Baked Brie with Caramelized Onions

2 tsp. C. Sliced Onions (about 4 large)
1 tsp. Minced fresh thyme

4 Garlic cloves, chopped

1/2 C. Dry white wine

1 tsp. Sugar

1 8-inch-diameter 32-to-36 ounce French Brie, packed in wooden box (reserve box)

2 French bread baguettes, sliced

 

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350 degrees F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

 

8oz. uncooked Macaroni

5 to 10 peeled cloves Garlic

2 C. grated American cheese (1/2 lb.)

2 to 4 T. Worcestershire sauce

¼ C. chili sauce

Salt and pepper to taste

¾ C. piping hot melted butter

 

Boil macaroni with the garlic until tender.  Drain, keeping garlic with pasta and return to pan.  Add remaining ingredients except butter; Stir to combine.  Pour butter over noodles and cheese, tossing until cheese is all melted and noodles well coated.