Holiday breakfasts

I'm going to keep with the family tradition of serving homemade cinnamon rolls on Christmas morning, but what about Christmas Eve morning?  Where's the love?  I came across this goodie and thought it might be a good addition to our upcoming holiday weekend menu!

Baked French Toast Casserole with Maple Syrup

Yields 6 to 8 servings

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Pot roast

I don't know if I've ever made more than one pot roast in my lifetime, until now.  Aaron and I tag-teamed on dinner yesterday, and he took charge of the main dish.  I must admit that it was delicious, and easy to boot!  For those of you who own The Pioneer Woman Cooks, see page 120.  For those of you who don't, here you go!  We served this atop potato pearls, and alongside the world's best rolls.  Yum.  I think next time I'll use some potatoes, sweet potatoes or yams in lieu of the carrots.  Not my favorite.

Perfect Pot Roast

Yields 6 servings

Prep Time: 15 min

Cook Time: 4 hrs 15 min

Salt and freshly ground black pepper

One 3 to 5-pound chuck roast

2 or 3 tablespoons olive oil

2 whole onions, peeled and halved

6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

3 cups beef broth

2 or 3 sprigs fresh rosemary

2 or 3 sprigs fresh thyme

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Sparkling Cranberry Cups

I discovered this recipe on Pinterest, however I changed it up a bit to make it more desserty. The original recipe calls for brie as the cheese layer, however I thought it would be tastier with a slightly sweetened cream cheese. I love being right. These are delicious!!! If you are going to do the sugared (sparkling) cranberries, you'll want to start the night before. Also, the cranberry-orange sauce makes a lot, so you can adjust the recipe as desired, I plan on using the leftovers in some kind of drink concoction for my cookie party next week.

Ingredients:

1 (8 oz) pkg cream cheese, room temp
1/3 c sugar (I said slightly sweetened, right?)

Combine sugar and cream cheese, set aside.

Mini Phyllo Shells (I used the sheets and used about 5 layers)
Sparkling Cranberries; recipe below
Fresh Cranberry Orange Sauce; recipe below

Directions:

Preheat oven to 350.

Place about 1/2 - 1 teaspoon of cream cheese mixture in each of the phyllo shells. (I used a mini muffin pan. One whole sheet will make about 24 shells to fit the mini muffin pan.) Bake for 5 minutes or just until the cheese melts and fills the bottom of shell. Allow to cool slightly. (I ended up baking for about 7 minutes)

Place a small spoonful of the cranberry-orange sauce on top of the cream cheese. Arrange sparkling cranberries on top, garnish with a mint leaf if you're fancy. (I'm not.)

Serve immediately.

Sparkling Cranberries

Ingredients:

2 cups cranberries, picked over
2 cups water
2 cups sugar
Coarse sugar for coating

Directions:

Place the cranberries in a medium bowl and set aside.

Make a simple syrup by bringing the water and 2 cups sugar just to a simmer in a medium saucepan. Let the syrup cool for a few minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst. Cover and refrigerate overnight.

The next day, drain the cranberries and toss them with large grain coarse sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn’t get too damp and start clumping. Place the coated cranberries on a baking sheet to dry for a few hours.

Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour. (I skipped this part, they were plenty sugary!)


Fresh Cranberry Orange Sauce

Ingredients:
1 bag fresh cranberries
1 large orange, unpeeled
1 cup of sugar

Cut up the orange and put it in your blender (yes, leave the peel on!), add 1 cup of sugar and the bag of cranberries. Blend until smooth.

Pumpkin Toffee bread

Another tasty treat to add to the holiday repertoire?

Pumpkin Toffee Bread

Makes 1 loaf

1/2 cup granulated sugar

1/2 cup packed dark brown sugar

1 egg

1 egg yolk

1/2 cup vegetable oil

3/4 cup pumpkin purée

1/3 cup sour cream

1 teaspoon pure vanilla extract

1 teaspoon grated fresh ginger

1 cup all-purpose flour

1/4 cup almond meal or almond flour

1/2 teaspoon sea salt

1 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1/4 teaspoon ground cardamom

3/4 teaspoon baking soda

3/4 cup Heath toffee bits

1/2 cup semisweet or bittersweet chocolate chips

Preheat oven to 350 degrees. Grease and flour an 8½-by-4½-inch loaf pan. Line the bottom and two longer sides with a piece of parchment paper, letting it hang over the edges to make it easier to lift out the loaf.

In a medium bowl, whisk together the granulated sugar, brown sugar, egg, egg yolk, vegetable oil, pumpkin purée, sour cream, vanilla extract and fresh ginger.

In a separate bowl, whisk together the all-purpose flour, almond flour, sea salt, nutmeg, cinnamon, cardamom and baking soda. Stir the flour mixture into the pumpkin mixture until fully combined. Fold in the toffee bits and chocolate chips.

Pour batter into the prepared pan. Bake on the middle rack for 45 to 55 minutes, or until golden brown and a knife inserted in the center comes out clean. Allow to cool on a wire rack before removing from the pan.

Dinner tonight

Well, the pork tenderloin from the other night turned out fabulous, capers and all ;-)  We used fresh sage and rosemary in lieu of dried, and it was mighty tasty.  Yum!  Mix up some potato pearls and some pork gravy, and  everyone will be happy.  We were, at least.  Tonight I'm going to a cooking class at Sur La Table to learn how to make tamales.  So be prepared for some future recipes!  Dinner tonight is the old standby of black beans and rice with linguisa.

Nothing's shocking

Yeah, so I kind of got asked to serve in the YW as the Personal Progress leader.  Don't know if that's a good bit of inspiration on the part of the new YW's President, but we shall see.  Needles to say, Carly is super excited that I am going to be in YW with her, and Vince was thrilled (okay, smug) that I get to go to mutual every week.  Wish me (or them) luck.  Dinner tonight is going to be a tasty one.  That's a good thing for sure!

Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers

Yields 8 servings

1 Tbs. olive oil

2 Tbs. chopped fresh rosemary

2 Tbs. chopped fresh sage

1 Tbs. fennel seeds, crushed

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

2 pork tenderloins, trimmed, about 1 1/2 lb. total

4 garlic cloves, quartered lengthwise

4 thin slices pancetta

For the fried capers:

1/4 cup capers, drained and patted dry

1 Tbs. fine cornmeal

1/2 cup olive oil

Sea salt, to taste

In a small bowl, combine the olive oil, rosemary, sage, fennel seeds, kosher salt and pepper and mix well. Using the tip of a sharp paring knife, make 8 crosswise incisions 1/2 inch deep evenly spaced along the length of each tenderloin. Insert a garlic quarter into each incision. Rub the rosemary-sage mixture over the tenderloins. Wrap 2 slices of pancetta around each of the tenderloins in a spiral pattern. Place the tenderloins, side by side, in a baking dish. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 2 days.

Remove the pork from the refrigerator and let stand at room temperature for about 1 hour before roasting. Preheat an oven to 375°F.

Transfer the tenderloins to a small roasting pan and pat dry with paper towels. Roast until an instant-read thermometer inserted into the thickest part registers 150°F, about 30 minutes. Let cool to room temperature. Remove the pancetta slices and finely chop them. Set aside. (The pork can be prepared up to this point 1 day in advance. If doing so, cover with plastic wrap and refrigerate along with the chopped pancetta until 30 minutes before serving.)

To fry the capers, in a bowl, toss the capers with the cornmeal until lightly coated. In a nonstick fry pan over high heat, warm the olive oil. When it is hot, drop in the capers and fry until golden, 1 to 2 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel to drain. Lightly sprinkle the capers with sea salt.

To serve, thinly slice the pork and arrange on a serving platter. Scatter the fried capers and pancetta over the pork slices.

Breakfast for Dinner

Don't judge me. I love having breakfast for dinner, and this one is now one of my favorites, because it's like having breakfast and dessert at the same time. Oh so good! And no, I did not feel guilty that I wasn't preparing a sophisticated (I did try the "blooming" technique it recommends though, so I'm totally counting that as my sophistication for the day) or healthy dinner for my family. At least I didn't after I had the first bite. It's that good. And yes, I found this on Pinterest, but still had to share it on here. :)

Carrot Cake Waffles

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Recipe by: Adapted using the following recipes:

-Rich Buttermilk Waffles: Smitten Kitchen’s adaptation of Mark Bittman.
-Maple Cream Cheese Spread by Carolyn R. Shaw.
-Spice blooming technique by America’s Test Kitchen

Yields: about 7 waffles (using 1/2 cup batter for each)

Waffle Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter)
1/2 teaspoon vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots
Cooking spray for waffle iron

Maple Nut Cream Cheese Spread Ingredients:
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts

Directions:
1. Bloom the spices in butter**: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.

2. Combine the flour, salt, sugar, baking soda.

3. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.

4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.

5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.

6. To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven.***

Notes:
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.
**If you prefer a quicker breakfast, you can melt and cool the butter plain instead of browning it and blooming the spices in it — but doing so does add flavor. If you do skip the spice blooming, simply add the spices to the dry ingredients in step 2. Add your plain melted, cooled butter instead of the spiced butter in step 3.

Love me some JIF

I was heartbroken when I last went to Costco to purchase more JIF peanut butter, only to find that they have stopped selling JIF and are now opting to sell Skippy.  This is a point of contention in our household, and the kids have even done taste tests (JIF won, obviously).  JIF is our peanut butter of choice.  At least for most of us.  The other day I received an email from JIF announcing a JIF New Classics Recipe Contest, which I promptly entered.  This is a take on one of our favorite meals - Szechwan Noodles.  I made some changes to the basic recipe, and I must say it turned out delicious!  In fact, I think I impressed my good friend (who is a caterer) when I served it last night.  Hooray for JIF!

Spicy Peanut Noodles with Chicken

6 garlic cloves, chopped

1/4 cup fresh ginger, peeled and chopped

1/3 cup vegetable oil

1 (14-oz.) can coconut milk, divided

1/2 cup tahini (sesame paste)

1/2 cup JIF creamy peanut butter

1/3 cup soy sauce

1/4 cup sherry vinegar

1/4 cup honey

1/4 teaspoon hot chili oil (or as much as you like)

2 tablespoons dark sesame oil

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne pepper

1 1/2 pounds chicken breast or tenders

1 (15-oz.) can chicken broth

1 pound spaghetti

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 cup snow peas

4 scallions, sliced diagonally (white and green parts)

6 tablespoons chopped, dry-roasted peanuts

Place chicken in a large saucepan; add broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 1-inch pieces.

While the chicken cooks, start heating your water for the spaghetti.

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, 1 cup of the coconut milk, tahini, JIF peanut butter, soy sauce, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce, adding more coconut milk as needed until you reach the desired consistency.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red peppers, yellow bell peppers, snow peas and chicken; toss well, adding more sauce as desired.  Garnish with scallions and peanuts. Serve warm or at room temperature.

Rob's cooking spree

Two nights in a row our family has enjoyed the man of the house cooking dinner for a change. Well... since ever. Last night Rob made a honey mustard glazed salmon, which was really delicious, and tonight was ground chicken tacos, which was my favorite. Considering the ingredient list for the tacos, I'm super impressed he felt like he was up to the challenge! I'm hoping this is a new hobby he will enjoy on a more regular basis... sure is nice just kicking back and giving the random instruction or where to find an ingredient. Here are both recipes: (found on foodnetwork.com)

Honey Mustard Glazed Salmon Fillets

2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon finely grated lemon zest
4 (5-ounce) salmon fillets
Salt and ground black pepper
Cooking spray

In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest. Stir together. Season both sides of salmon fillets with salt and pepper and place in the baking dish. Flip salmon to coat in glaze. Bake immediately or cover with plastic wrap and refrigerate for up to 3 hours. When ready to cook, preheat oven to 400 degrees F. Bake 10 minutes or until fish is fork-tender.

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Ground Chicken Tacos with Creamy Salsa

2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cloves garlic, grated on a rasp or minced
2 teaspoons ground cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1 tablespoon (1 packet) sazon seasoning (we couldn't find this at the store so we just used taco seasonings)
1 pound ground chicken
2 teaspoons flour
1 cup chicken stock
12 taco shells, kept warm in a 200 degree oven
Shredded lettuce, for serving
Creamy Salsa, for serving, recipe follows

In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.

Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa, recipe follows.

Creamy Salsa:
4 Roma tomatoes, seeded and chopped
1/2 cup chopped fresh cilantro leaves
1/4 cup finely chopped red onion
1 jalapeno, seeded and finely chopped
1 scallion, finely chopped
1 cup sour cream
1 tablespoon hot sauce (recommended: Frank's Red Hot)
1/2 teaspoon garlic powder
2 teaspoons fresh lime juice
Kosher salt and freshly ground black pepper

Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving. Yield: 1 1/2 cups.

Hot, hot, hot, hot chocolate

Who doesn't like a little (or a lot) hot chocolate on a brisk autumn day?  I don't know about you, but last night as the kids were getting home from candy hunting, it was getting downright C-O-L-D.  Sadly I wasn't a good mom and didn't have a steamy cup of hot chocolate waiting for any of them.  They survived.  I remember one of the last times I visited Mom and Dad, Dad made me a mug of some delicious hot chocolate.  It was good.  Very good.  I think this one will be just as good.  Sorry Dad.

Belgian Hot Chocolate
yields 4 to 6 servings

1 quart half-and-half or whole milk – or you can use skim…whatever floats your boat

8 ounces bittersweet or semisweet chocolate, finely chopped

4 ounces milk chocolate, finely chopped – preferably one that has 30-40% cacao

pinch of salt

1/2 teaspoon ground cinnamon

Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.

Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.

Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Drink.

A Taste of yum

I spent Monday night at a Taste of Home Cooking School event, and though it was...interesting.  The people in attendance were the most interesting part of the evening, but I did come away with some fantastic new recipes and a couple of tips/tricks.  I'm still trying to decide which one to post first, especially since I'm really trying to cut out excess sugar.  Okay that's a lie.  I should be trying to cut out excess sugar!  I'm not a huge fan of pumpkin pie, but I might give this one a try...

Fancy Pumpkin Pie
Makes 2 pies (8 servings each)

1 package refrigerated pie pastry (or make your own)
1 (30 oz.) can pumpkin pie filling
3/4 cup evaporated milk
2 eggs, slightly beaten
1 carton (24.3 oz.) Philadelphia ready-to-serve cheesecake filling
2 cups whipped topping - OK, I'm assuming this is Cool-Whip, which I loathe.  I would just whip up some fresh whipped cream
1/8 tsp. salt
1/2 cup glazed pecans

Preheat oven to 425.

Put your pie dough into 9-inch pie plates, and flute the edges.  In a large bowl, beat the pie filling, milk and eggs until smooth; pour into the crusts.  Cover edges lightly with foil.

Bake at 425 degrees for 15 minutes.  Reduce heat to 350 and bake 35-40 minutes longer, or until a knife inserted near the center comes out clean.  Remove the foil and cool completely on a wire rack.

Combine the cheesecake filling, whipped cream and salt.  Spread over pies; sprinkle with pecans - refrigerate leftovers.

Chicken Pillows with Creamy Parmesan Sauce

The sauce for this recipe is so much better than the standard cream of chicken soup/sour cream mixture I'm used to. Much more flavorful!

Chicken Pillows with Creamy Parmesan Sauce

*Makes 20-24 chicken pillows (this is a lot for my little family, so I froze half)

Filling:
4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
2 packages (8 ounces each) cream cheese, light or regular, softened to room temperature
1 teaspoon garlic powder
1 teaspoon salt

Rolls and Coating:
1 batch buttery cornmeal crescent rolls
1/2 cup (1 stick) butter, melted
2 cups panko bread crumbs
1/2 cup freshly grated Parmesan cheese

Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream, light or regular

To begin, cook the chicken (or use already cooked, shredded chicken). My preferred method is to put the chicken breasts in 2 cups chicken broth seasoned with salt and pepper in the slow cooker and cook on low for 6 hours. When the chicken is cooked and cooled slightly, shred or cut into small pieces. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.

Make the buttery cornmeal crescent rolls according to the recipe but after the first rise, deflate the dough and separate into two pieces. Roll each piece of dough into a 13X20-inch rectangle and cut each rectangle into 12 pieces (cutting lengthwise in half and then each half into six pieces). One by one, flatten each dough piece slightly and spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.

When all the chicken pillows have been formed, combine the panko crumbs and Parmesan cheese in a bowl or flat dish (like a pie plate). One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.

Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.

Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.

Buttery Cornmeal Crescent Rolls

So I have been meaning to try a recipe for chicken pillows (or chicken roll-ups) that I found (yes, again, on Pinterest) that does not use cream of chicken soup for the sauce and uses homemade crescent rolls, and finally got around to it for dinner tonight. I was very skeptical of the roll batter, but man it was so worth it! The rolls have a great texture from the corn meal. They are wonderful plain with butter or I imagine they would make fantastic pigs in a blanket. Try them, they are sooo good!

I'll post the chicken pillow recipe after this. Both recipes come from melskitchencafe.com.

Buttery Cornmeal Crescent Rolls

*Makes 2 dozen rolls

2 cups milk
2/3 cup yellow corn meal
1 ½ tablespoons instant yeast
½ cup (1 stick) butter
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
5 ½ – 6 cups flour

Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn’t boil (see picture below the recipe for an idea of what the consistency should be). Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.

Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.

Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

Cheesy Chicken and Wild Rice Casserole

Here's another recipe I found on Pinterest (love pinterest!) that I made for dinner tonight. A delicious fall dish! My family really liked it.

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
2 Cups prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Cheese Sauce:
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
3 1/2 – 4 Cups shredded cheddar cheese, divided
Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic powder. Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in 2 cups cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve hot.

Makes 8-10 servings.

Cheesy Enchilada Stack

I found this recipe on Pinterest and made it tonight for dinner, super basic, super yummy!

CHEESY ENCHILADA STACK
1 lb. Lean ground beef (I used shredded chicken instead of beef)
2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)
6 (8 inch) flour tortillas
1 (8 oz) bag Shredded Cheddar Cheese
1 (16 oz) can refried beans
2 (4 oz) cans diced green chilies (I only used 1 can)
1 bunch green onions

Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.

Stir 1/2 cup enchilada sauce in the skillet with the beef. (Mona's note: I added 1 can of chilies to my cooked chicken and sauce instead of adding it to the bean layer.) Spray a baking sheet with non-stick cooking spray.

Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.

Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.

Repeat the layers one more time.

Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.

Top with remaining tortilla. Cover the stack with aluminum foil.

Bake at 400 F for 40 minutes or until the filling is hot. Uncover the stack and top with remaining enchilada sauce, cheese and green onion.

Bake 5 more minutes or until the cheese is melted.

Cut the stack into 6 wedges.

Strawberries and cheesecake...yum!

I just saw the most simple yet ingenious post for whole strawberries filled with a cheesecake filling.  Holy cow, scrumdiddilyumptious.  Take a pound of large strawberries and cut off the top and hollow out as needed.  Some strawberries have a natural hollow to them.  If you want them to stand upright, slice off a small bit of the end so they are stable.  The filling is 8 oz. of cream cheese at room temperature, 3-4 tablespoons of powered sugar - depending on how sweet you want them, and a teaspoon of your favorite extract.  Simply mix the filling and put into a pastry bag to pipe into the strawberries.  You can then dip them in graham cracker crumbs, or eat them plain, or drizzle them with chocolate!  Another version would be to use sour cream in lieu of the cream cheese filling, and dip them in brown sugar.  You'd need to use a thicker sour cream such as the Mexican crema.  If you've never eaten strawberries this way, TRY IT, you might like it!  If you try it, you might like it!

Chicken Dill Sauté

I love thumbing through old magazine issues and finding a great recipe.  This one comes from the May issue of GH.

Chicken Dill Sauté

Yields 4 servings

1  lemon

1 pound(s) skinless, boneless chicken-breast halves, cut into 1/2-inch chunks

3 teaspoon(s) extra virgin olive oil

1 small (4- to 6-ounce) onion, thinly sliced

2 large peppers (orange and yellow), sliced

1/2 cup(s) water

Salt

Pepper

8 ounce(s) sugar snap peas, strings removed, cut in half

1/3 cup(s) fresh dill, chopped

From lemon, grate 1 teaspoon peel; set aside. Into pie plate, squeeze 1 tablespoon juice. Add chicken; turn to coat.

In 12-inch skillet, heat 1 teaspoon oil on medium-high. Add onion, peppers, 2 tablespoons water, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until softened, stirring. Transfer to large plate.

In same skillet, heat 1 teaspoon oil on medium-high. Add peas, 2 tablespoons water, and 1/8 teaspoon each salt and black pepper. Cook 2 to 3 minutes or until beginning to brown, stirring occasionally. Add to pepper mixture.

In same skillet, heat 1 teaspoon oil on medium-high. Add chicken; sprinkle with 1/4 teaspoon salt. Cook 3 minutes or until golden, stirring once. Return vegetables to pan; add remaining 1/4 cup water. Cook 1 minute or until saucy, stirring. Stir in dill, 1/4 teaspoon salt, and reserved peel.

You could serve this over rice, or just eat it by itself!

Holy cannoli!

There is an Italian deli/bakery pretty close to the office, and they have some fabulous things on the menu.  But one thing I NEVER leave without, is some cannoli.  On a good day (if I'm being good), it is only a single mini cannolo (cannoli is actually the plural form of the word).  I could eat much more.  And if you have never had the pleasure of consuming cannoli...SHAME ON YOU!  Anywho, I just came across this recipe for the easiest do-it-yourself cannoli, aside from buying the kit at Costco.  Those are good too.  So if you know how to make pie crust, and if you know how to mix a few ingredients together, you too can share the goodness that is cannoli.

Mini Cannoli cream cups

1 recipe pie dough - or you can buy the refrigerated pre-made kind
3 T sugar
1 tsp. cinnamon

1 (15 oz.) container whole-milk Ricotta cheese (if you're going to eat cannoli it has to be fattening.  Sorry.)
1/2 c. powdered sugar, plus extra for sprinkling on finished product
2 T sugar
1 tsp. vanilla
(if you care to add a smidgen of orange extract you can do that as well)
1/4 c. mini chocolate chips

To allow for adequate chilliness of cream, make it first and let it chill in the refrigerator.
Mix all ingredients except for chocolate chips in your favorite electric mixer.  Or if you haven't worked out in awhile, you can feel free to mix it by hand.  Go for it.  Mix until creamy, then transfer to a pastry bag or large ziplock bag.

Preheat oven to 425.  Break out the pie dough and roll until nice and thin - like a pie.  Sprinkle the sugar and cinnamon over the dough, then roll it in for good measure.  Take a 3" circle cookie cutter or drinking glass (approximate diameter), and press into the dough, creating circles.  With the cinnamon sugar side up, gently press each dough circle into an ungreased mini muffin/cupcake pan to create a nice little cup.

Bake for 10 minutes or until the cups are nice and crispy, golden brown in color.  Remove from the oven and allow to cool completely before removing from the pan.  Remove your filling from the ice box and prepare to pipe.  Fill the cups as you see fit, then sprinkle with mini chocolate chips and dust with powdered sugar.  Cannoli is frequently topped with chopped pistachios or maraschino cherries.  Yuck to the cherries, hello to the pistachios!  And the chocolate.

Don't fill the cups too far in advance to serving or they run the risk of becoming soggy.  Eat, and enjoy!

Buffalo Chicken Wings

If you like it hot, this one's for you!

Buffalo Chicken Wings
Serves 4 (4-6 wings per person)

3 1/2 lbs chicken wingettes

8 c. water
1 1/2 T salt
1 1/2 T ground black pepper
2 T lemon juice

1 1/2 oz. Habanero peppers
1 1/2 oz. Serrano chili peppers
2 T butter, melted
1 1/2 T white vinegar
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 T cayenne
1/2 c. Frank's Red Hot Sauce (we put that on everything)

Vegetable oil for frying

Rinse wings in cool water.  In a bowl, combine first 4 ingredients for marinade.  Add wings and marinade for 30 minutes in the refrigerator.  Drain and dry wings thoroughly.

Core and seed the peppers - be careful not to touch your eyes!  I would recommend wearing disposable gloves (or you could wrap your hands in plastic bags).  Place the peppers in a food processor and chop till fine.  In a large container with a lid, mix together pepper puree, butter, vinegar, paprika, cayenne, chili powder and hot sauce.  Set aside.

Deep fry wings in vegetable oil at 350 for 10 minutes.  Drain on paper towels.  Add wings to sauce - shaking to thoroughly coat.

Sugar Ray Pork Ribs

I found this recipe a few years ago, then I lost it. I contacted the company and they were kind enough to send it to me.....then I lost it again. Well, today, I FOUND IT!!!!! So, in all his wisdom, Eric suggested I put it in a place where if I should lose the recipe card again, (which is likely) we will still have the recipe accessible! These are the best ribs I have ever had, and I can no longer order ribs at a restaurant because nothing compares.

3/4 C Brown Sugar
1/2 C Granulated Sugar
1/4 C Salt
2 TBSP Ground Black Pepper
3 TBSP Paprika
Dash of Cayenne
1 TBSP Garlic Powder

Rub all over ribs, wrap in plastic wrap and marinate 8 hours- overnight.
Cover on cookie sheet and bake at 275 degrees for 2 hours. Baste with BBQ sauce for another 30 minutes of cooking (this portion can be done on a grill if desired). Yummy!!!! Do you want to know how it will feel in your mouth to taste the deliciousness of these ribs? See the photo below......yes, it will be like a crazy, awesome party in your mouth!

Peach Shortbread Bars

A girl at work brought these in this morning, and they are simply delicious. I'm looking forward to making some once the peaches come in on my neighbor's tree! Recipe by smittenkitchen.com. Note: my friend did not make the browned butter version.

Peach Shortbread Bars

I browned the butter when I made these bars and for once, I felt I could actually taste it in the final cookie (when so often it gets buried under other ingredients). By that measurement, it is absolutely worth it. Still, you can make it with straight-up non-browned butter if you are pressed for time. Simply cut softened butter into the flour (instead of frozen brown butter) and increase the flour by two tablespoons, bringing it to three full cups of flour.

I cut mine into 24 2 x 2 1/2-ish squares. You can halve this and bake it in a 8 x 8 pan instead.

1 cup (7 ounces or 200 grams) white sugar
1 teaspoon (5 grams) baking powder
2 3/4 cups plus 2 tablespoons (12 5/8 ounces or 359 grams) cups all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour)
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon (2 grams) salt
1 cup (2 sticks or 8 ounces or 227 grams) cold butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

[Don't have time for all this brown butter madness? Check the head notes to use regular softened butter instead.]

Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

Keeping: I’ve kept mine in the fridge and they’ve held up great there since Monday. I imagine that these would freeze well, between layers of waxed paper, with the container sealed well in plastic wrap.

flour tortillas

I admit that I have tried making my own flour tortillas a couple of times, and a couple of times have been big failures.  Well, I thought I'd give it a try again and I think I've finally mastered it!  The recipe is so easy, as is the technique.  In fact, they were so good that we (I) ended up making 2 batches last night to serve with Black Bean soup!  Now I'm craving chicken enchiladas.  Time for more tortillas, courtesy of Our Best Bites.

Flour Tortillas

2 1/2 c. flour

1 c. very hot water

1 tsp. Kosher salt

1/4 c. shortening

In a heavy-duty mixer, combine flour and salt. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). Add hot water. The water hotness is the key to these being easy to make–it needs to be hot enough to melt the shortening, but not SO hot that the dough turns into an ooey-gooey mess.

After you add the water, the dough will start to come together. When it is fully combined, remove from mixer and divide into portions. Now…the recipe yield really depends on how many tortillas you want. If you want small tortillas (like for fajitas), then you’ll probably get around 10-12. If you want medium tortillas (burritos), then you’ll probably get 8 or so. For large tortillas (like for salad wraps), you’ll get around 6. Shape portions into round balls.

Preheat a non-stick or cast-iron skillet to medium-low heat. If necessary, spray your work surface with non-stick cooking spray; you may not need to because the dough isn’t particularly sticky, but it may be and you also don’t want to add any more flour to your dough. Press your palm against the surface of the dough ball, trying to maintain as much of a round shape as possible. Place rolling pin in middle of flattened dough ball and roll to desired thickness, shaping in a circle as you go.

Place raw tortilla on preheated skillet. You’re going to be watching for bubbles. If you get little blistery bubbles, your skillet is too hot and you need to reduce the heat. You’re looking for big, fat, slow-bubbling bubbles.

When you start to see them, flip the tortilla over and cook for another 30-45 seconds or so.

Strawberry recipes from our cruise

These were 2 of my favorites from our cruise:

Chilled Strawberry Bisque
(The recipe I got from our waitress was in metric and for 100 servings, so this is converted and cut by 1/8 or so. I think if you rounded to more round number, you would be fine.)

2.2 lbs. frozen strawberry topping
.825 lbs. fresh strawberries
25 oz. strawberry fruit syrup (you could probably get away with 20oz.)
2 oz. lemon juice
1/2 Liter of vanilla ice cream

Blend all ingredients in a blender until smooth and keep refrigerated. Serve chilled and garnish with julienne of fresh mint if desired.




Strawberry Meringue Cups
This was my favorite. I had 4-5 of these.
(8 servings)

4 egg whites
1/2 teaspoon cream of tartar
Dash salt
1 cup sugar

2 cups heavy whipping cream
3/4 cup confectioners' sugar
4 cups fresh strawberries, sliced

Place egg white in a mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
Drop into mounds on a parchment-lined baking sheet. Shape into 4-in. cups with the back of a spoon. Bake at 225 degrees F for 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Store in an airtight container.
In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Just before serving, spoon into meringue shells. Top with strawberries.

Avocado Tomato Spread

Last night we were served this fabulous appetizer...simple to make and sooo good to eat!
I've not made it (yet) so I can't give any specific quantities, but it seems like a recipe that one should do "to taste" anyway.

1 ripe tomato, finely diced
1 avocado, diced
finely chopped onion
pesto

Combine everything. Serve on crispy bread spread with goat cheese.

Viva Horchata!

I love me some horchata.  I figured it should be rather easy to make, but hadn't pursued it much - but when I came across these two recipes I knew it was meant to be.  You too can make horchata!  Yee haw!

HORCHATA WITH CINNAMON AND VANILLA

Agua de Arroz y Canela

Serves 6

INGREDIENTS

2 cups long or extra-long white rice

3 cups hot water

1 cinnamon stick, (ceylon or true cinnamon, if you can)

1 tbsp vanilla extract

4 cups milk

1 1/4 cup sugar

Ground cinnamon to sprinkle on top, optional

TO PREPARE

Place the rice in a bowl and cover with hot water.  Roughly crumble a piece of True cinnamon into the rice mix (Cassia will not let you break it...) and let is all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.

Place half of the rice mixture in the blender with half of the milk and vanilla and blend until smooth, then strain into a pitcher or container (if using Cassia cinnamon, remove it).  Place the other half of the rice mixture in the blender with the remaining milk and the sugar, pure until smooth and strain into the same pitcher or container.

Stir well and serve over ice cubes, or place in the refrigerator until it is cold.  Serve with more ice cubes to your liking, and sprinkle some ground cinnamon on top if you wish.

Horchata

1 cup uncooked white long-grain rice

5 cups water1/2 cup milk (1 1/2 T. powdered milk + 1/2 Water)

1/2 tablespoon vanilla extract

1/2 tablespoon ground cinnamon

2/3 cup white sugar

Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

another tomato post - what is wrong with me?!

I still don't like tomatoes by themselves.  But this, I would try in a heartbeat.


Heirloom tomato salad with avocado and crispy wontons

For the wontons:

2 tablespoons olive oil
12 square wonton noodles
sea salt to taste

For the vinaigrette:
1 ounce cilantro leaves (1 cup, tightly packed)
1 tablespoon pine nuts
1 garlic clove – skinned
2 tablespoons brown rice vinegar
1/2 teaspoon maple syrup or organic sugar
5 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon ground cayenne

For the salad:
2 ripe avocados – cut in 1” pieces
1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces
5 ounces baby arugula – rinsed and spun dry
freshly ground white pepper

1) Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

2) To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

3) Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.

Fresh tomato tart

I don't like tomatoes.  Let me rephrase that...I don't like tomatoes plain, by themselves, or super chunky.  So when I was served a piece of Fresh Tomato Tart, I was somewhat hesitant at first.  Until I took my first bite.  This recipe is from a popular deli in the Portland area, and is sooooo yummy!

Fresh Tomato Tart

Yields 8-10 servings

Buttermilk Pastry:

4 cups all-purpose flour

3 tablespoons baking powder

1 tablespoon sugar

1 teaspoon salt

3/4 cup butter ( 1 1/2 sticks)

1 1/4 cups cold buttermilk

Tomato-Basil filling:

12 medium fresh tomatoes, diced ( about 3 3/4 lbs.)

2 cups fresh basil, chopped

1 teaspoon salt

4 cups cheddar cheese, grated

4 cups swiss cheese, grated

1 1/2 cups mayonnaise, preferably homemade

Preheat oven to 400 degrees.

Combine flour, baking powder, sugar and salt in large bowl.  Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.  Gradually mix in buttermilk until dough just comes together.

Roll dough out between 2 sheets of waxed paper to fit a shallow 3-quart baking dish.

Peel off 1 sheet of waxed paper; invert dough into dish.  Press dough into bottom and up sides; flute edges.

Bake until puffed and golden, about 15 minutes(if center rises, gently press down).  Set crust aside; reduce oven temperature to 375 degrees.

For Filling:

Mix tomatoes, basil and salt.  Spoon into crust.  Blend cheeses and mayonnaise; pat evenly over tomato mixture.  Bake until filling is heated through and cheese melts, 20 to 25 minutes.

Serve tart immediately.

Grilled Skirt Steak with fruit salsa

Ingredients:
1/4 c. A.1. Original Steak Sauce
1 tsp. minced garlic
1/3 c. capers, divided
1-1&1/2 lb. skirt steak, cut into individual portions
1&1/2 c. watermelon, diced
1/2 c. fresh peaches, diced
1/4 c. finely chopped, seeded jalapeno pepper
1/4 c. chopped cilantro
1/4 c. Kraft Balsamic Vinaigrette dressing

Blend steak sauce, 1/4 cup of the capers, and the garlic in a blender until smooth. Pour over steaks in a shallow dish or gallon-size ziplock bag. Coat both sides of steak with marinade, and refridgerate at least 30 minutes.
Heat grill to medium heat. Grill steaks for 6 minutes or until medium doneness, turning after 3 minutes. Combine remaining capers with remaining ingredients. Serve fruit salsa over steak.

Ruth's notes: When I tried to blend the marinade, it didn't blend very well, so I added a few tablespoons of water, and that seemed to help give the sauce enough liquid to blend properly. I didn't have a fresh peach, so I used 2 or 3 fresh apricots instead. Tasted great! And I somehow forgot to buy the balsamic vinaigrette, so I didn't use that at all. I also added a pinch of sea salt. Yummy yummy yummy!

Appetizers

As part of the Wilson Choir families, every year we donate an entry in the Wilson Auction.  This usually consists of 5 or 6 families willing to prepare dinner 5-6 times a year for the winner of the auction.  We did this last year and I made my stuffed meatloaf and some other yummies.  This year, the winner has asked that instead of preparing a 3 course dinner for 6, could I please prepare a dinner of heavy appetizers for 8-10 people.  Ugh.  Here's what I have on the list so far, but please, please give me your input!

Spinach feta triangles

Smoked salmon crostini

Fresh Fruit bruschetta 

Sweet and Sour Meatballs - anyone have a good/easy meatball recipe?

Chicken satay with peanut sauce

Herbed Shrimp and Tomatoes with basil dipping sauce

Crockpot Oatmeal

This is a pretty basic recipe, but it can be adapted to your individual tastes.

4 c. milk (or substitute water and powdered milk)
1/2 c. brown sugar
2 Tbsp butter
1/2 tsp salt
1 tsp cinnamon
2 c. old fashioned oats
2 c. dried apples
1 c. raisins

Spray crockpot with no-stick spray. Combine ingredients and mix well. Cook on low for 8 hours.

food storage recipes

Aaron and Vince went to the cannery this morning and put up our food storage, which is now in its rightful place in our storage room.  Now all I need are recipes with which I can use said food storage.  Any suggestions?

Chicken Enchilada Pasta

I discovered a new cooking blog (www.melskitchencafe.com) and this is the first recipe I tried from it... don't let the weirdness of combining mexican with pasta prevent you from trying this, it was really yummy, and even the kids ate it.



Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild) (Mona's note: I only used 1 can)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half (Mona's note: YUCK. Did not use.)
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Sunrise Blueberry Coffee Cake

I LOVE coffee cake.  I especially love Mom's sourdough coffee cake, but sadly I have been without a sourdough start for years now.  One of my go-to recipes that I use as a substitute for this delicious treat has become as much a favorite.  I'm sure most of you have seen it before, but just in case...try it, you might like it!

Sunrise Blueberry Coffee Cake

8 oz. cream cheese, softened                                                   

1/3 c. sugar                                                                              

1/8 tsp. salt                                                                              

1 T. lemon juice                                                                        

2 c. flour                                                                                  

1 tsp. baking powder                                                                

1 tsp. baking soda                                                                   

3/4 tsp. ground nutmeg                                                            

3/4 tsp. ground cinnamon

1/4 tsp. salt

1 c. plus 2 T. sugar

1/2 c. butter, softened

3 large eggs

1 tsp. vanilla extract

1 (8 oz.) container sour cream

2/3 c. blueberries

Preheat oven to 350.  Grease and flour a 10-inch tube pan.  In a small bowl, beat together cream cheese, sugar, salt and lemon juice until smooth.  In a medium bowl, whisk together flour, baking powder, baking soda, 1/4 tsp. nutmeg, 1/4 tsp. cinnamon, and salt.  In a large bowl, with an electric mixer on medium speed, cream 1-cup sugar and butter; mixture will be dry.  One at a time, add eggs, beating well until smooth.  Beat in vanilla.  On low speed, add flour mixture alternating with sour cream.  With a rubber spatula, fold in blueberries.

Pour half the batter into prepared pan.  Spoon cream cheese mixture over batter; spread to within 1/2 inch of edges.  Pour remaining batter over mixture and smooth with a spatula.  In a small bowl, with a fork, combine remaining 2 T. sugar, 1/2 tsp. nutmeg and 1/2 tsp. cinnamon.  Sprinkle over batter.  Bake for 1 hour.  Transfer to wire rack to cool.

Chocolate cake with raspberry sauce

Yeah, haven't tried this one yet, but it sure sounds good!

Chocolate cake with Raspberry sauce

2 cups all-purpose flour

1 1/2 cups  sugar

1 1/2 cups buttermilk*

2 large eggs

2/3 cup unsweetened cocoa

1 cup     Butter, softened

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons vanilla extract

Fresh raspberries, for garnish

Mint sprigs, for garnish

Raspberry Sauce

2 cups frozen raspberries in syrup, thawed

2 tablespoons sugar

1 tablespoon cornstarch

In large bowl, with electric mixer at low speed, combine flour, sugar, buttermilk, eggs, cocoa, Blue Bonnet, baking powder, baking soda and vanilla until just blended. Beat at high speed for 3 minutes. Spread batter into light greased 13x9x2 inch baking pan.

Bake at 350 F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 16 pieces.

Serve topped with Raspberry Sauce. Garnish with fresh raspberries and mint.

Raspberry Sauce:

In electric blender container, puree thawed frozen raspberries; strain. Stir in sugar and cornstarch. In small saucepan, cook raspberry mixture until thickened and boiling. Cover; chill.

*No buttermilk? Substitute 1-1/2 tablespoons lemon juice and enough milk to make 1-1/2 cups.

Cheesy Herb and Garlic bread

I saw this recipe on Our Best Bites and thought it would be an awesome thing to make using my recipe for Boule Artisan Bread.  It incorporates some of my favorite things:  bread, garlic, and cheese!  You can use the links in the post to view the original recipes/pictures. Yum.

Cheesy Garlic-Herb Bread

Yields 1 loaf

1 loaf (16-24-oz.) crusty bread (we recommend sourdough)

8 oz. mozzarella*

1 of the following toppings:

–1/2 c. pesto

–1/2 c. extra-virgin olive oil mixed with 3-4 cloves pressed garlic (allow to stand for at least an hour before brushing onto the bread)

–1/2 c. extra virgin olive oil mixed with 3-4 cloves pressed garlic and 3 tablespoons chopped fresh rosemary

–1/2 c. butter mixed with 3 tablespoons Garlic Bread Seasoning

–1/2 c. butter mixed with 2 cloves pressed garlic, 1 tablespoon each fresh, chopped basil, rosemary, and parsley

*If you want to lighten things up a little, you can leave out the cheese and sprinkle to top of the bread with kosher salt and a little freshly ground black pepper.

Preheat oven to 350. Line a baking sheet with aluminum foil. Slice bread into 1 1/2″ slices, not cutting through to the bottom. Rotate the loaf 90 degrees and slice the bread again every 1 1/2″ so you have 1 1/2″ pieces that are still attached to the bottom of the bread.

Place the loaf on the prepared baking sheet. Gently spread the desired filling into the cracks. Gently stuff the cheese into the cracks (you can just put the cheese going in one direction rather than on all four sides of each piece). Brush a little of the remaining filling on top of the loaf and sprinkle with a little remaining cheese.  Bake at 350 for 15-20 minutes or until the bread is toasted on top and the cheese is melted. Allow to stand a few minutes before serving.

Queso Fundito

I was thumbing through magazines yesterday while waiting for my allergy tests to finish, and I came across this yummy recipe for Queso Fundito - aka cheese dip!!

Queso Fundito

Yields 4 servings

1 (12 oz) jar of roasted red peppers - or you can roast your own

1/2 cup heavy cream - you could also substitute half-and-half if you want a slightly lower fat option

2 cups (8 oz) shredded Jack cheese

3 T. thinly sliced sun-dried tomatoes

1 pickled jalapeno pepper, thinly sliced - I suppose you could use a raw pepper as well, or even substitute with canned peppers

Thinly slice 2/3 cup of the roasted red peppers, reserving the remaining for other uses.

Pour cream in an 8" cast-iron skillet.  Add peppers and shredded cheese to skillet.

Broil 6 inches from the heat for 8 to 10 minutes, or until cheese melts and is golden brown.  Sprinkle with sun-dried tomatoes and jalapeno peppers.

Serve immediately with tortilla chips.

This would also be delicious with some chorizo sausage mixed into the dip.  If you don't have a cast-iron skillet  (like me), I would think you could also do this in any oven-safe dish.  I've even got a little mini-crockpot that might work well.

Rhubarb Upside-Down Cake

I made this for Aiden's blessing tonight... thought it turned out pretty darned tasty!

Rhubarb Upside-Down Cake - www.marthastewart.com

Ingredients

For The Topping
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt
For The Cake
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick (I just sliced mine with a mandolin on a slight angle)
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Directions

Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.

Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Cook's Note

Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Farewell, oh blessed butter

Ah, butter.  Sweet, creamy, delicious butter.  How I have enjoyed our relationship over the years.  But alas, you are not good for me, or my waistline.  So I bid you a fond farewell.  Well, more like a "see you later."  It's time to get serious.  Time for a 7-day cleanse - more like a jump-start to a healthier me.  Some of you may scoff at the idea of a cleanse, but this isn't your typical drink-nothing-but-lemonade/maple syrup/cayenne pepper-cleanse.  This is a vitamin-packed, fiber-rich, lean, 1500 calories/day plan.  

Sure, I'll be a little gassier than normal.  Sure, cutting out all of the butter will be difficult.  But let's face it folks, the cruise countdown is 69 days.  That is motivation enough for me to kick it into high gear.  So family, I forewarn you and give you a preemptive "I'm sorry."  I will be cranky.  I will want to indulge in foods that I shouldn't.  I won't want to exercise.  But this I promise...I WILL remember to turn on the bathroom fan.  Bless you all.

Black Beans and Vinaigrette

Happy Mother's Day! Here are the recipes you requested, Mom. (from Our Best Bites Cookbook)

Black Beans

1 Tbsp olive oil
2/3 cup diced onion
2-3 garlic cloves, minced
2 (15 oz) cans b lack beans, drained and rinsed
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
Juice from one lime
Shredded Monterey Jack or cheddar

In a large skillet, heat olive oil over medium-high heat. Saute the onions for about 3 minutes or until they just start to become translucent. Add garlic and saute for about 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to low and simmer gently for about 7 minutes, stirring occasionally. When the beans are done cooking, remove from heat and add in the juice of one lime. Using the back of a spoon or spatula, mash about 1/4-1/2 of the beans to thicken the consistency. If you want a soupier consistency, just add a little more broth. To serve, sprinkle each serving with shredded cheese as desired.


Cilantro-Lime Vinaigrette

1/4 cup fresh lime juice
1/4 cup white wine or rice vinegar
4-5 cloves garlic
2 tsp sugar
1 cup canola oil
1/2 cup roughly chopped cilantro, stems removed

In your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. If possible, refrigerate at least 4 hours before serving.