Jalapeno Popper Cups

Jalapeno Popper Cups

1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1/2 C. shredded Cheddar cheese (2 oz)

1/3 C. mayonnaise or salad dressing

2 T. cooked real bacon pieces (from 3- to 4.3-oz jar or package)

1 tsp. dried minced onion

20 Old El Paso® pickled jalapeno slices (from 12-oz jar), drained

 

Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.  In small bowl, mix remaining ingredients except jalapeno slices. Spoon heaping 1 tsp. mixture into each C.; top each with 1 jalapeno slice.  Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Salmon Pastries with Dill Pesto

Salmon Pastries with Dill Pesto

1/2 C. lightly packed chopped fresh dill weed

1/3 C. CRISCO® Light Olive Oil

1/4 C. Fisher® Chef’s Naturals® Chopped Walnuts

1/4 C. fresh lime juice

1 clove garlic

1 T. Dijon mustard

2/3 C. shredded Parmesan cheese

 Salt and pepper, if desired

3/4 lb salmon fillet, thawed if frozen and patted dry

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 

 Dill weed sprigs

 

Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.  On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)  Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart.  Bake 20 to 25 minutes or until golden brown.  Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

Gorgonzola, Fig and Walnut Tartlets

Gorgonzola, Fig and Walnut Tartlets

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

6 dried figs or pitted dates, coarsely chopped (1/3 C.)

1 T. packed Domino® or C&H® Dark Brown Sugar

1/8 to 1/4 tsp. ground cinnamon

1/4 C. Fisher® Chef’s Naturals® Chopped Walnuts

1/2 C. crumbled Gorgonzola cheese (2 oz)

1 T. honey

 

Heat oven to 425°F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin C..  In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 tsp. fig mixture into each C.. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 tsp. cheese.  Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.

Red Pepper and Goat Cheese Bites

Red Pepper and Goat Cheese Bites

8 slices uncooked bacon

1 T. CRISCO® 100% Extra Virgin or Pure Olive Oil

1 C. diced sweet yellow onion (such as Maui or Walla Walla)

1 large red bell pepper, diced (1 1/2 C.)

1/4 tsp. salt

1/8 tsp. pepper

3/4 C. crumbled goat (chèvre) cheese (3 oz)

2 oz cream cheese (from 3-oz package), softened

1 T. chopped fresh parsley

1 can (8 oz) Pillsbury® refrigerated reduced-fat or regular crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

 

Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside. Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth. In small bowl, mix goat cheese, cream cheese and parsley until smooth. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 tsp. red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 tsp. cheese mixture on pepper mixture on each square. Top each with about 1/4 tsp. crumbled bacon. Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

Chutney-Glazed Chicken

Chutney-Glazed Chicken

exps23137_LT10503D31B1/2 C. mango chutney

2 tsp. sherry or apple juice

2 tsp. Dijon mustard

1 tsp. curry powder

6 bone-in chicken breast halves (8 oz. each), skin removed

 

Coat grill rack with cooking spray before starting the grill for indirect heat. In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder. Grill chicken meaty side down over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until a meat thermometer reads 170°, basting occasionally with chutney mixture.

 

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Blue Cheese and Red Onion Jam Crescent Thumbprints

Blue Cheese and Red Onion Jam Crescent Thumbprints

1 package (3 oz) cream cheese, softened

1/2 C. crumbled Gorgonzola cheese (2 oz)*

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1/3 C. Fisher® Chef’s Naturals® Chopped Pecans

1 tsp. CRISCO® 100% Extra Virgin or Pure Olive Oil

1/3 C. finely chopped red onion

1 T. balsamic vinegar

1/4 C. SMUCKER’S® Apricot Preserves

1/8 to 1/4 tsp. dried thyme leaves

 

Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.  If using crescent rolls: Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board.  Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans.  Bake 14 to 17 minutes or until golden brown. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.  After removing rolls from oven, immediately press back of a tsp. into center of each roll to make small indentation. Spoon slightly less than 1/2 tsp. onion jam into each indentation. Remove from cookie sheet. Serve warm.

Nacho Pinwheels

Nacho Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (3 oz) cream cheese, softened

1 1/2 tsp. Old El Paso® taco seasoning mix (from 1-oz package)

1/3 C. finely shredded Cheddar cheese

1/4 C. Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained

2 T. finely chopped green onions (2 medium)

 Old El Paso® Thick ‘n Chunky salsa, if desired

 

Heat oven to 350°F. Spray cookie sheet with cooking spray.  If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.  In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and onions. Spread 2 T. cream cheese mixture over each rectangle to within 1/4 inch of edges.  Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.

Olive-Feta Pinwheels

Olive-Feta Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

2 T. cream cheese spread (from 8-oz container)

1/4 C. crumbled feta cheese (1 oz)

1/4 C. chopped pitted kalamata olives

2 T. chopped fresh oregano or parsley

 

Heat oven to 350°F. Spray cookie sheet with cooking spray.  If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12×4-inch rectangle.  Spread 1 T. cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano.  Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.  Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Christmas Punch

Christmas Punch

2 L. 7-UP

1 Magnum Champagne

1 qt. Lime Sherbet

Fruit Slices such as oranges, pineapple etc.

 

Soften the lime sherbet. It should be almost soupy, but not quite. Place one half of the quart in a large punch bowl. Pour the champagne and the 7-UP at the same time, over the sherbet until the bowl is full. Stir until mixed, but not vigorously. Add some of the fruit slices for color. This tastes very creamy and refreshing. You can make it non alcoholic by using ginger ale and 7-UP.

 

Cheese and Fruit Plate

Cheese and Fruit Plate

9oz. dried Mission Figs, chopped

2 ½ ox. Hazelnuts, chopped

12oz. jar Apricot Preserves

8oz. Gouda

8oz. Blue Cheese

8ox. Brie Round

1lb. Strawberries

7oz. dried Apricots

64 Whole Wheat Crackers

Parsley Springs

In small serving bowl mix figs, nuts and apricot preserves.  To serve place cheeses on decorative platter, surround with strawberries, apricots and crackers.  Garnish with parsley.

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds

1/2 C. blanched whole almonds

2 T. almond oil or extra-virgin olive oil

4 ounces fresh goat cheese, room temperature

4 ounces fresh ricotta cheese

Assorted stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 16 white or red cherries

3 T. wildflower or orange-blossom honey

Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil. Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.

Christmas Tree Vegetable Platter

Christmas Tree Vegetable Platter

4 C. broccoli florets

1 medium cucumber, peeled, halved, and sliced or Pretzel Sticks

1 C. – red pepper strips

1 container cherry tomatoes or grape tomatoes

1 C. cauliflower florets

1 C. sliced carrots

1 sliced starfruit

 

Arrange broccoli on a large flat platter in the shape of a Christmas tree. Add the sliced cucumber at the bottom for a trunk. Arrange the red pepper strips as a garland over the broccoli. Dot the tree with the tomatoes, cauliflower, and carrots for the “ornaments”. Add the sliced starfruit in a single pile at the top of the tree for the star.  Can also use small vegetable/cookie cutters to cut shapes from bell peppers for ornaments

Sweet-and-Sour Shrimp Puffs

Sweet-and-Sour Shrimp Puffs

3 T. cream cheese spread (from 8-oz container)

1 tsp. soy sauce

1/4 tsp. ground ginger

1/2 tsp. finely chopped garlic

1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)

16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired

3 T. sesame seed

1/3 C. SMUCKER’S® Apricot Preserves

 

Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.  Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 tsp. cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.  Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.  Bake 16 to 21 minutes or until golden brown.  In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 tsp. melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

Christmas Eve Hamballs

Christmas Eve Hamballs

1 lb. of lean pork, coarsely ground

1 lb. of lean ham, coarsely ground

2 eggs

2 cups of soft breadcrumbs (white baker bread, broken up by hand, crusts and centers)

1 cup of milk

1 teaspoon of salt

 

Glaze:

1/2 cup of cider vinegar

1/2 cup of water

1 1/2 cups of brown sugar

1 teaspoons of dry mustard

10 whole cloves

 

Glaze: Bring to a full, rapid boil. Mix ham ball ingredients together with hands. Form into 2 inch small egg size balls by squeezing tightly 4 times into shape. Place ham balls, side by side, in a glass/enamel baking dish. Pour the boiled glaze mixture over the ham balls, covering each one by spoon if necessary. Cover loosely with foil (don’t seal edges around pan). Bake at 350 degrees for 1 1/2 hours. 45 minutes on first side; turn each ham ball over. Spoon glaze over ham balls again. Bake 45 minutes on second side. During the last 30 minutes, remove foil and periodically spoon glaze mixture over the ham balls. Serves 6-8 people, 6-10 ham balls/person. Traditionally served with German potato salad and baked beans.

 

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Artichoke-Cheese Braids

Artichoke-Cheese Braids

3/4 C. drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels

1/2 C. grated Parmesan cheese

2 T. mayonnaise

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 jar (2 oz) diced pimiento, drained, patted dry with paper towels

1 egg, beaten

1 tsp. grated Parmesan cheese

 

Heat oven to 375°F. In small bowl, mix artichokes, 1/2 C. Parmesan cheese and the mayonnaise.  If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle.  Spoon half of artichoke mixture in 1 1/2-inch-wide strip lengthwise down center of each rectangle. Top each evenly with pimiento.  On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.  Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 tsp. Parmesan cheese.  Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

 

Onion-Cheese Custard Tartlets

Onion-Cheese Custard Tartlets

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1/3 C. shredded Gruyère cheese (about 1 1/2 oz)

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

1 T. diced pimientos

1 egg

3 T. whipping cream

 

Heat oven to 375°F.  If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12×9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12×9-inch rectangle.  Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cup, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cup. Top each with onions and pimientos. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 T. mixture into each C..  Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cup.

Ham and Swiss Double Pinwheels

Ham and Swiss Double Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)

1 oz cream cheese (from 3-oz package), softened

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations refrigerated flaky dough sheet

2 T. grated Parmesan cheese

1/2 C. shredded Swiss cheese (2 oz)

2 T. sliced green onions (2 medium)

 

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended. If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Chicken Balls in Sweet and Sour Sauce

Chicken Balls in Sweet and Sour Sauce

1 large Granny Smith apple, peeled and grated

2 large boneless, skinless chicken breasts, cut into chunks

1 medium onion, finely chopped

1 tablespoon chopped fresh parsley

1/2 cup fresh white bread crumbs

2 teaspoons chicken stock, dissolved in

1 teaspoon boiling water

Salt and freshly ground black pepper

All-purpose flour for coating

Vegetable oil for frying

 

Sweet-and-Sour Sauce

1 medium onion, finely chopped

1 small sweet red pepper, seeded and chopped

1 ½ tablespoons vegetable oil

One 14-ounce can of chopped tomatoes

1 tablespoon tomato paste

1/2 cup pineapple juice

1 teaspoon light brown sugar

1 teaspoon malt vinegar

1 teaspoon soy sauce

Freshly ground black pepper

 

Using your hands, squeeze out some of the excess liquid from the grated apple. Combine the chicken, onion, parsley, crumbs, apple, and stock and chop in a food processor for a few seconds. Season with a little salt and pepper. With your hands, form into about 20 balls, roll in the flour, and panfry until lightly golden, about 10 minutes. For the sauce, saute the onion and red pepper in the oil until softened. Add the rest of the ingredients, bring to a boil, and simmer, covered, for 15 minutes. Pour over the balls and serve with rice.

 

from: Favorite Family Meals

 

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Cranberry Jell-O Mousse

Cranberry Jell-O Mousse

1 (20 oz) can crushed pineapple

1 (6 oz) pkg. strawberry Jell-O

1 c water

1 can WHOLE cranberry sauce

3 T. lemon juice

¼ tsp. nutmeg

2 C. sour cream

½ C. pecans, chopped

 

Drain pineapple and save all juice. Add juice to Jell-O and water. Stir until boiling and Jell-O is dissolved. Remove from heat. Blend in cranberries, lemon juice and nutmeg. Chill until slightly set. Blend in sour cream, pineapple and pecans. Pour into dish and chill overnight.

Cauliflower Wedges with Lemon Dressing

Cauliflower Wedges with Lemon Dressing

2 small heads cauliflower

2 to 3 ounces thinly sliced Serrano ham, cooked ham, or prosciutto

1 ounce Manchego cheese or Jack cheese, thinly sliced or crumbled

1/4 C. olive oil or cooking oil

2 T. lemon juice

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. sugar

1/4 tsp. dry mustard

1/4 tsp. freshly ground black pepper

2 T. toasted pine nuts

2 T. capers, drained

 

Remove heavy leaves and tough stems from cauliflower; cut into 4 to 6 wedges each. Place cauliflower in a microwave-safe 3-quart casserole. Add 1/2 C. water. Microcook, covered, on 100 percent power (high) for 7 to 9 minutes or just until tender. Remove with a slotted spoon to serving plates. Top with ham and cheese.  In a screw top jar combine oil, lemon juice, garlic, salt, sugar, mustard, and pepper. Cover and shake well to combine; drizzle over cauliflower, ham, and cheese. Sprinkle with pine nuts and capers.

Curried Cauliflower Salad

Curried Cauliflower Salad

1 medium cauliflower, broken into bite-sized florets

2 medium dessert apples

2 medium carrots, coarsely grated

3 oz sultanas

1 T. vegetable oil

10 spring onions, trimmed and finely chopped

2 tsp. hot curry powder

6 T. mayonnaise

1 T. lemon juice

Salt and freshly ground black pepper

 

To make the dressing: heat the oil in a frying-pan, add the spring onions and fry over gentle heat until they begin to brown. Stir in the curry powder and cook for 1 – 2 minutes, then remove from the heat and leave to cool slightly. Stir in the mayonnaise and lemon juice, then season to taste with salt and pepper. Plunge the cauliflower into a saucepan of boiling salted water, then blanch by boiling for 2 minutes. Drain and immediately refresh under cold running water. Drain the cauliflower florets thoroughly again, then put them into a large bowl. Core and dice the apples, but do not peel them. Add to the cauliflower with the carrots and sultanas, then fold gently to mix, being careful not to break up the cauliflower. Add the dressing and gently toss the vegetables in it, turning them over lightly with a fork, to coat them evenly. Pile the salad into a serving bowl. Cover tightly with cling film and chill the salad in the refrigerator for at least 2 hours. Remove the salad from the refrigerator 10 minutes before serving.

Beet Greens and Honey Walnuts Recipe

Beet Greens and Honey Walnuts Recipe

2 T. olive oil

1 T. garlic, chopped

1 tsp. salt

1/2 tsp. red pepper flakes

1 C. walnuts, shelled

2 T. honey

1 T. butter

 

Heat oil in pan & add beet greens. Stir-fry greens over high heat & add garlic, salt & pepper. Lower heat & let greens simmer in own juices for 5 minutes before pouring into a serving dish. Heat butter in saucepan over medium heat for 1 minute before adding walnuts. Shake nuts in butter, add honey & coat before pouring over beet greens.

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts

2 bunches beets w/greens (about 2 pounds), trimmed, greens reserved, and beets scrubbed

Sea salt or kosher salt

8 oz whole wheat penne

1/4 C. extra virgin olive oil

4 garlic cloves, thinly sliced

1 T. chopped fresh tarragon

1/4-1/2 tsp. red pepper flakes

4 oz fresh goat cheese, crumbled (about 1/2 C.)

1/4 C. heavy cream or creme fraiche

Freshly ground black pepper

3/4 C. walnuts, toasted and coarsley chopped

 

Preheat oven to 400 degrees, wrap beets in foil and place on baking sheet, roast until they can be pierced easily with the tip of a knife, about 45 minutes. Wash and drain the beet greens, cut into 1/2 inch wide ribbons and set aside. Unwrap the beets, transfer to a colander, and cool under cold water. Slip off skins and discard. Trim ends off the beets, and slice 1/2 inch thick. Stack sliced and cut into 1/2 inch wide sticks. Bring pot of salted water to a boil. Add penne and cook until al dente, about 8 min. In a large skillet, (I recommend a dutch oven size!) heat oil over medium heat until it shimmers, Add garlic, tarragon, and pepper flakes, cook stirring until garlic is lightly colored, 1-2 min. Add beets and greens, cook, stirring, until greens have wilted, 1-2 min. Drain pasta, add to pan. Stir in goat cheese and cream and bring to a simmer. Season with salt and pepper.  Serve immediately sprinkled w/ walnuts.

 

Fastest-Ever Enchiladas

Fastest-Ever Enchiladas

Salsa:

1 (14-ounce) can diced tomatoes with chiles, drained

2 scallions, light green and white parts only, finely chopped

1 jalapeno, seeded, deveined, and finely chopped

1/2 C. finely chopped cilantro leaves

1 lime, juiced

Pinch salt

Enchiladas:

1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

2 C. grated Cheddar

1 C. sour cream

1/2 small red onion, finely chopped

Salt and freshly ground black pepper

6 (8-inch) flour tortillas

 

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 C. of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 C. of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Cabbage and Cilantro Slaw

Cabbage and Cilantro Slaw

In a large bowl, mix 1 1/2 quarts finely shredded cabbage (12 oz. of pre-shredded, if desired), 1/3 C. chopped fresh cilantro, 3 T. lime juice, 2 T. vegetable oil, and 1/4 tsp. hot chili flakes. Add salt and pepper to taste.

Yield: 4 servings
Calories: 84
Fat: 7g
Fiber: 2.1g

Broccoli with Golden Garlic and Lemon

Broccoli with Golden Garlic and Lemon

1 bunch broccoli, about 1 lb.

1/4 C. extra virgin olive oil

3 garlic cloves, cut into thin slivers

1/8 tsp. pepper

3 T. fresh lemon juice

 img_03251

Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp tender. Drain in a colander. Arrange on a serving dish and cover to keep warm. In a small frying pan, warm olive oil over low heat.  Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice. Pour over broccoli.

 

Yield:

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Berries Macedonia

Berries Macedonia

1/2 C. blueberries

1/2 C. blackberries

1/2 C. raspberries

12 fresh or frozen sweet cherries

2 rip nectarines, cut into bite-size pieces

1 C. white wine or apple juice

1 T. sambuca (anise liqueur) or 2 tsp. pure brandy extract

 

Combine all ingredients in mixing bowl.  Toss gently.  Cover and refrigerate 2 to 4 hours.  Serve in wineglasses or compote dishes.

 

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Bacon and Potato Cakes

Bacon and Potato Cakes

1 C. cooked mashed potatoes (mashed without butter or milk)

5 strips bacon – cooked crispy and crumbled

2 T. of bacon drippings (to coat the skillet)

1 large egg – beaten

1/4 tsp. salt

1/8 tsp. black pepper

1/4 C. all-purpose flour

 

In a large bowl, combine the potatoes, egg, salt, pepper, flour, and bacon and stir gently until the dough holds together.  Coat the bottom of the skillet with bacon drippings and preheat over a medium heat. Using a 1/4 C. measure, drop the dough onto the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels and serve while still warm.

 

 

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Avocado Grilled Cheese Sandwich

Avocado Grilled Cheese Sandwich

2 slices Pumpernickel bread

1 1/2 oz.  Monterey jack cheese with Jalapeño Peppers, thinly sliced

3 tomato slices

1/8 medium Avocado, pared and thinly sliced

1/4 C. Alfalfa Sprouts

 P1200655

Arrange ingredients on a slice of bread, cover with remaining slice.  Cook in a non-stick skillet that has been sprayed with non-stick spray.

 

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Asparagus in its own Juices

Asparagus in its own Juices

3/4 pound fresh asparagus, (medium to large)

2 T. unsalted butter

1/2 tsp. salt

fresh ground black pepper

 

 

Cut off the tough bottom end of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus.  Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter.

 

Easy Vegetable Pancakes

Easy Vegetable Pancakes

2 C. Bisquick or other pancake mix

1 C. rice milk or regular milk

2 ears of fresh corn or equivalent in frozen or canned

1/2 C. chopped green and red pepper

1 small diced sweet onion

Olive oil in spray can

 

Since we are vegetarians I omit the eggs as called for on the package. You may include two eggs for this recipe and I substitute rice milk for regular milk. If using fresh corn, remove kernels from cob. Mix pancake mix and rice milk in a bowl. Stir in chopped vegetables and corn. Spray skillet lightly with olive oil and drop batter by spoonfuls onto hot surface of skillet. Turn when tiny holes appear on topside. Keep warm in oven until all pancakes have been cooked. Serve with a tossed green salad.

 

 

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Creole Shrimp

Creole Shrimp

shrimpc3 T. rendered bacon fat

3 T. all-purpose flour

2 C. chopped stewed tomatoes

1/8 C. tomato sauce

6 T. minced onion

6 T. chopped green bell pepper

1 1/2 T. chopped fresh parsley

1 clove crushed garlic

1 1/2 C. hot water

2 tsp. salt

1/4 tsp. ground black pepper

7 oz. frozen, peeled and deveined shrimp

 

Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.

 

 

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Crab and Shrimp Au Gratin

Crab and Shrimp Au Gratin

1 lb. fresh white lump crabmeat

1/2 lb. large or jumbo shrimp (shelled, de-veined – leave tail on)

1-1/2 C. milk

3 T. flour

1 T. dried dill flakes or 1 tsp. fresh dill

2/3 C. shredded cheddar cheese

4 T. butter

 crab

Melt butter. Add flour and milk; cook and stir until thickened. Add crabmeat, shrimp and dill. Place in au gratin dish and bake for 12 minutes at 375°. Remove from oven; add cheddar cheese and place back in oven until cheese is melted.

 

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Chocolate Pecan Torte

Chocolate Pecan Torte

1/2 lb. bittersweet chocolate

1/2 lb. unsalted butter

1 T. instant espresso powder

3/4 C. granulated sugar

3/4 C. dark cocoa powder

6 eggs, slightly beaten

2 C. toasted ground pecans

1/4 C. dark rum

1/2 tsp. cinnamon

1/2 C. confectioners’ sugar

Freshly whipped cream, for garnish

Fresh mint sprigs, for garnish

 

In a metal bowl set over a pan of simmering water, heat the chocolate, butter, and espresso powder until melted. Remove the bowl from the heat. Add the sugar, cocoa powder, eggs, and hazelnuts and mix well. Stir in the rum and cinnamon. Pour the batter into a well-greased 9″ cake pan. Bake in a standard oven at 350° or in a convection oven at 325° for 25 to 30 minutes, or until a knife inserted into the center of the torte comes out clean. Cool 5 to 10 minutes, then turn the torte onto a plate and let cool completely. Dust the torte with the confectioners’ sugar. To serve, cut the torte into slices and top each slice with a dollop of freshly whipped cream and a sprig of fresh mint.

 

Chinese Orange Beef

Chinese Orange Beef

1 pound beef: flank steak, sirloin

2 1/2 tsp. cornstarch

3 T. white wine

1/4 tsp. baking soda

1/4 tsp. black pepper

2 each egg whites

1 T. soy sauce

Oil for deep-frying

2 each oranges

1/4 C. sugar

1 C. water

1 T. peanut oil

1 T. garlic minced or paste

1 T. fresh ginger

1/2 tsp. red pepper hot or mild

3 each scallion

1 T. orange juice concentrate

1 tsp. rice wine vinegar

1/4 C. chicken stock

1 tsp. sesame oil, roasted

 

Slice beef into fat worms or thin slices. Marinate with egg whites, cornstarch, soy sauce, wine, baking soda, pepper. Thickly slice orange rinds off oranges. Cut into long strips. Boil with water and sugar until translucent, about 1/2 an hour. Drain, reserving liquid. Slide beef mixture into cool deep-fat (180 degrees) for a couple seconds until just starting to turn color. Remove and drain well. Wok chili, garlic and ginger until fragrant. Add scallions in 2 inch lengths, whites halved lengthwise. Add beef, poached orange rinds, orange juice, vinegar, and stock and wok until thick. Garnish with sesame oil and orange slices.

 

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Chickpea and Kale Stir Fry

Chickpea and Kale Stir Fry

1chickpeastirfry-00523 can pre-cooked chickpeas/garbanzo beans

1 bunch Kale, tough stems removed and chopped

1/4 C. thinly sliced shallots

6 cloves garlic, thinly sliced

Red pepper flakes to taste

salt to taste

1 T. Olive oil

Juice and zest of 1 baby lemon

 

Drain and rinse the chickpeas. In a large non-stick pan, heat the olive oil and sauté the shallots and garlic till soft. Add salt and the chickpeas and sauté till the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and sauté for 2 minutes. Remove from the heat and add the lemon zest and lemon juice and mix well. Season with more salt if needed. Serve warm or at room temperature.

 

 

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Carrot Soup

Carrot Soup

Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream soup has a lovely orange color and is perfect to serve in any season with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt.

1 T. Olive oil
1 1/2 C. Chopped yellow onion
3 large Cloves of garlic, chopped
1 T. Dried basil or 1/4 C. chopped fresh
1 lb. Carrots, sliced thinly ( about 8 C. )
5 C. Water
Juice 1/2 Lemon
1 T. Tamari
Freshly Ground pepper
1 Anaheim Chili pepper, minced
2 T. Chopped Fresh cilantro
Fresh chopped fresh parsley or cilantro for garnish

Heat the oil in a heavy-bottomed soup pot. Add the onion and garlic, and cook over high heat for 3 or 4 minutes, stirring frequently. Add the basil and carrots, and continue to cook for 5 minutes. Add the water, cover the pot with a lid, reduce the heat, and simmer until the carrots are soft, 30 to 40 minutes. In a food processor, blend the carrots and cooking liquid until smooth. Return the soup to the stove. Add the lemon juice, tamari, and pepper to taste. Stir in the cilantro and the chili pepper. Simmer on low heat for 10 minutes. Garnish with chopped parsley or cilantro and serve immediately. If serving cold, transfer to a bowl, cover, and refrigerate for at least 4 hours. Variation: Instead of flavoring the soup with cilantro, lemon, and chili pepper, substitute 3 T. of juice from freshly grated ginger or 1/2 C. of fresh orange juice.

 

Calamari Provençal

Calamari Provençal

4 lb. cleaned squid

Milk

2 eggs, well beaten

2 C. all purpose flour

1 1/2 tsp. salt

1/2 tsp. freshly ground white pepper

Oil (for deep frying)

1/2 C. butter

1 T. chopped fresh parsley leaves

1/4 tsp. chopped fresh garlic

1/4 C. butter

2 medium tomatoes, peeled, seeded and finely chopped

1/2 C. chopped green onion

1/2 C. quartered mushrooms

2 tsp. fresh lemon juice

1 tsp. dry vermouth

1 medium garlic clove, minced

1 tsp. dried thyme, crumbled

1/2 tsp. salt

1/4 tsp. freshly ground white pepper

 

Place squid in large nonaluminum bowl and cover with milk. Let stand 3 hours. Discard milk. Add eggs to squid and toss to coat. Combine flour, 1 1/2 tsp. salt and 1/2 tsp. white pepper in medium bowl. Dip squid into flour mixture, coating completely and shaking off excess. Arrange in single layer on baking sheet or tray. Pour oil into large saucepan or deep fryer and heat to 375F. Add squid in batches and deep fry until golden on all sides. Drain well on paper towels. Melt 1/2 C. butter with parsley and 1/4 tsp. chopped garlic in large skillet over medium-high heat. Add fried squid and saute 3 to 4 minutes. Transfer to heated platter(s) and keep warm. Melt remaining 1/4 C. butter in large skillet over high heat. Add tomatoes, onion, mushrooms, lemon juice, vermouth, garlic, thyme and seasoning and cook 3 minutes. Spoon sauce over squid and serve.

 

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Black Bean Patties

Black Bean Patties

1 3/4 C. cooked black beans or 1 can (15 1/2 ounces) canned black beans, rinsed and drained

1/4 C. whole wheat couscous

2 T. whole wheat couscous

2 T. finely chopped onion

2 T. finely chopped parsley

1 egg

2 T. olive oil, preferably extra virgin, divided

1 1/2 tsp. salt-free seasoning blend

1/2 tsp. minced garlic

1/4 tsp. salt

Black Bean PattiesIn the bowl of a food processor fitted with a metal blade, combine the beans, couscous, onion, parsley, egg, 1 T. oil, seasoning blend, garlic, and salt. Process for about 1 minute. Scrape down the sides of the bowl. Process for about 30 seconds, or until the mixture comes together but is still coarse. Transfer to a bowl. Cover with plastic wrap and refrigerate for about 1 1/2 hours, or until firm enough to shape into patties. Shape the mixture into 8 patties. Heat a skillet or griddle over medium-high heat. Add the remaining 1 T. oil. Heat for 30 seconds. Place the patties in the pan. Cook for about 2 minutes, or until browned on the bottom. Flip and cook, reducing the heat slightly if the pan is too hot, for about 2 minutes, or until cooked through. Top with Salsa Fresca and a dab of sour cream or stir-fried onion and bell peppers.

 

Yield: 8 servings

Calories: 112

Fat: 4.5g

Fiber: 4g

 

 

Bar Americain’s Gulf Shrimp and Grits

Bar Americain’s Gulf Shrimp and Grits

BT0606-4_Bar-Americains-Gulf-Shrimp-and-Grits_s4x3_lgGrits:

4 to 5 C. shrimp stock

Salt

1 C. yellow stone ground cornmeal

1 C. grated white Cheddar

Freshly ground black pepper

3 green onions, thinly sliced, for garnish

 

Sauteed Shrimp:

1/2 lb. thick double-smoked cut bacon, cut into lardons

2 T. pure olive oil

20 large (21 to 24 count) shrimp, shelled and deveined

3 cloves garlic, finely chopped

Salt and freshly ground black pepper

 

Bring 4 C. of the water and 2 tsp. of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Remove all but 2 T. of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Sauté until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish. Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sautéed in) and sprinkle with some of the green onion.

 

 

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