Tommy Cooks

Lasagna Cupcakes

2012-01-26T04:53:00.000-08:00

2 1/2 cups marinara sauce
3/4 pound ground beef
wonton wrappers
8 ounces shredded mozzarella
3 ounces Parmesan cheese
4 ounces Ricotta cheese
(optional) basil for garnish

Preheat oven to 375 degrees. Spray muffin tin with cooking spray. (I used teflon liners and made mini muffin tins because they were for an app)

Brown beef and season with salt and pepper. Drain. Mix cheeses together.

Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

Tiramisu

2012-01-24T06:18:00.001-08:00

Chocolate Zabaglione (recipe follows; make first)

8 ozs. mascarpone cheese

2/3 c. whipping cream

½ c. sugar

1 ½ c. espresso coffee, warmed

48 ladyfinger cookies

Unsweetened cocoa powder, for garnish

Dark chocolate shavings, for garnish

Place the mascarpone in a bowl and set aside. Beat cream and ¼ c. of the sugar in a medium bowl until soft peaks form. Fold into the mascarpone. Then fold in the chilled Zabaglione. Cover and refrigerate.

Whisk the espresso and the remaining ¼ c. sugar in a glass measuring cup. Line a 9 ¼ by 5 by 2 ¾ inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Line sides and bottom of prepared pan with lady fingers in a single row. Fill in all gaps with partial lady fingers. Drizzle coffee on fingers until they all look like they are wet, not drenched.

Layer 1/3 of the mascarpone mix on top of the lady finger bottom. Add another row on top of moistened lady fingers. Repeat until all mascarpone is layered. it will be taller than the pan. Cover the top completely with wrap and refrigerate for at least 6 hours.

To serve, unwrap and invert the tiramisu onto a platter, removing plastic wrap. Sift cocoa on the top and with a vegetable peeler or knife, make chocolate shavings and sprinkle on top.

Chocolate Zabaglione

2 T. whipping or heavy cream

¼ c. semisweet chocolate chips

4 large egg yolks, room temp

1/3 c. sugar

¼ c. Kailua

Pinch salt

Cook cream and chocolate in a small heavy saucepan over medium heat until melted and smooth. Remove from heat and keep warm.

Whisk the egg yolks, sugar, Kailua and salt in a large glass or stainless bowl until blended. Set over a saucepan of simmering water but do not let the bowl touch the water. Whisk the mixture over the water until the mixture is thick and creamy, about 4 minutes. Remove from heat and with a large rubber spatula, fold the chocolate mix into the egg mix. Cover and refrigerate to chill completely.

Roka Old English Dip

2011-12-18T09:21:00.000-08:00

The picture is stolen from the net and the recipe is from my friend Anne.

2 jars of the Old English cheese spread
1 jar of the Roko Blue cheese spread
1 8 oz cream cheese
bunch of green onions

Mix, chop up onions - chill

Pine Nut Brittle With Rosemary

2011-12-10T07:30:00.000-08:00

2 c. sugar
2 ½ c. pine nuts (I used half that)
1 stk. unsalted butter, room temp
1 T. finely chopped fresh rosemary
1 T. finely ground sea salt

Place sugar in a large, heavy saucepan over high heat and stir with a wooden or silicone spoon until the sugar begins to melt. Lower the heat to medium high heat and keep stirring until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. It’s about 10 minutes total time.

Stir in pine nuts and then butter. Allow the nuts to cook for about 2 minutes, stirring constantly, Stir in half the rosemary and salt.

Turn the mixture onto a PARCHMENT lined sheet pan and spread it evenly to the desired thickness with a wooden or silicone spoon. Sprinkle remaining rosemary and salt onto the still warm brittle.

Allow to cool completely – at least one hour – then break it into pieces and store in an air tight container at room temp. If it doesn’t break apart easily, pop it in the freezer for 10 minutes until it hardens enough to snap easily.

Black And White Bark

2011-12-10T06:54:00.001-08:00

Black and White Bark

2 c. semi sweet chocolate chips or a mix of milk, double and semi sweet (this is what I do)

2 c. white chocolate chips

2/3 c. macadamia nuts or almonds, or pecans coarsely chopped and toasted

Place an oversized piece of waxed paper on the back side of a baking sheet . Place 1 ½ c. of semi sweet chips in the micro wave for 1 ½ minutes. Stir. Take a tiny bit of the chocolate on your fingers and put it under the waxed paper on the corners of the baking sheet (glue). Spread the melted choc. all around the paper. Melt 1 ½ c. white choc and stir. Place globs on the top of the spread chocolate. Take a skewer or something to move the white choc into the semi sweet (kinda like marbling). Sprinkle the remaining chips and the nuts on top and press down into the melted chocolate. Refrig for 30 min (or like I do, put on the back porch). Break up, put in a can and get rave results for doing practically nothing.

One note: You do need to toast your chopped nuts. Just toss in a skillet or put on a baking sheet for a few minutes in the oven. Nuts are always better after being toasted. It brings out their natural oils and makes them sing (not literally)

Enchilada Verdes

2011-12-06T07:35:00.000-08:00

3 c. cooked chicken, cut up in small pieces
8 oz. cream cheese, cut into thin strips
Small can green chilies
10 soft flour tortillas
20 oz. green chile enchilada sauce
3/4 c. cheddar, shredded
1 c. corn

Heat oven to 400º
Add sauce, cream cheese and green chilies into s saucepan and simmer low and slow to melt the cream cheese. I usually use an immersion blender to speed up the process. Remove from heat and reserve a cup of sauce before adding the chicken and corn. Place half the reserved sauce in a baking dish. Spoon chicken filling into tortillas and roll up and place in dish seam side down. Pour over remaining sauce and sprinkle top with cheddar.

Bake 20 minutes or until hot and cheese is melted.

Piñón

2011-12-03T06:46:00.000-08:00

Miracles' Piñón

Serves 6 - 8

4 Ripe Plantains

6 large eggs

2 lbs chopped meat (all beef or beef and pork)

1 tsp salt

1/2 tsp pepper

1 small can Goya tomato sauce

1 cup sliced green olives

1 envelope Goya Sazon

2 tbs Goya Frozen or Jar Sofrito or paste (I use 2 of my own frozen cubes)

2 large cans French cut string beans

NOTE: I make my own Sofrito: In processor, chop 1 green pepper, 1 red pepper, 8 garlic cloves, 2 large onions, 1 cup cilantro, 1 cup culantro sprigs, 12 aji dulce (sweet little pepper). Pour mixture into ice trays. When frozen, pop out of ice trays and place in freezer bags. Use as needed.

Peel plantains, cut in half, then slice lengthwise about 1/2 inch thick. Should get 4 slices.

Brown plantain and set aside.

Lightly brown meat, add S&P, tomato sauce, olives, sazon, sofrito.

Cover meat and set aside.

Beat eggs with a 2 tbs milk, 1/4 tsp salt and set aside.

Drain string beans and set aside.

Coat deep casserole pan with olive oil.

Begin layering as follows:

Plantain

Spread meat mixture over plantain

String beans

Pour 1/3 egg mixture over string beans.

Continue layering.

I like to end with egg over string beans because it looks best when serving.

Cover with deep aluminum pan to create dome over casserole pan.

Bake 90 minutes at 375º.

The only changes I made to the recipe were that I used a pork tenderloin for the meat and undercooked it a little in the beginning due to the long bake time later. Oh, and I cubed it. I did not put in green olives because no one in the family likes them (outside their martinis!). Also, I steamed fresh green beans and then frenched them (because I am nuts and they were on sale for $.99 a pound.)

Taco Soup

2011-10-26T06:49:00.000-07:00

½ lb. ground turkey
½ c. chopped yellow onion
1 pkg. taco seasoning
14 oz. tomato sauce
14 oz. diced tomatoes w/green chilies
14 oz. kidney beans
1 c. frozen corn
4 oz. green chilies chopped (a can)
½ c. garbanzo beans smashed

Brown ground turkey and chopped onion over medium heat in a saucepan, stirring occasionally. Drain mixture and blot away excess grease. Add spices cook for 1 minute. Add tomato sauce and cook additional minute while stirring. Add diced tomatoes, kidney beans, and 1 cup water. Simmer for 10 minutes. Add corn, green chilies, and mashed garbanzo beans, simmer an additional 5 minutes.

Garnish with chopped green onions, chips, cheese, or sour cream.

Grazers

2011-10-24T06:42:00.000-07:00

1 loaf whole wheat bread, sliced (easier if frozen)
1/4 c. vegetable oil
Creamy peanut butter (around 13 oz.)
2 T. sugar

Remove crusts from bread. Halve slices horizontally and cut each half into 4 pieces. Bake sticks and crusts in a 250º oven until light brown (around 45 minutes). Crush or pulverize crusts. Heat peanut butter, oil an sugar in the top of a double boiler. Mix well. Dip bread sticks, a few at a time, into the mix. Then roll them in the crumbs. Freeze and bag. Eat whenever.

Crisp Crab Cakes

2011-10-09T12:35:00.000-07:00

1 T. + 2 t. extra virgin olive oil

2 scallions, thinly sliced

½ c. finely chopped red bell pepper

1 c. panko breadcrumbs

1 large egg, lightly beaten

2 T. nonfat milk

1 t. worchestershire sauce

1 t. Dijon mustard

1 T. fresh lemon juice, plus wedges for serving

½ t. old bay seasoning

Dash of hot sauce

1 lb. lump crab

Salt and pepper

Olive oil cooking spray

Heat 2 t. oil in large nonstick skillet over medium high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.

Mix ¼ c. panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire, mustard and lemon juice, old bay and hot sauce; fold in the crabmeat, panko mix and scallion mix, ¼ t. salt and a pinch of pepper. Shape into 8 patties and refrigerate for 30 minutes.

Coat the crab cakes with the remaining panko and heat the remaining T. of oil in a skillet over medium high heat. Mist the cakes with cooking spray and cook, sprayed side down for 3 to 4 minutes. Spray the tops and flip and cook for 3 to 4 minutes more.

I am adding this later. I no longer cook the cakes in a skillet. I put them on a sheet pan that is covered with parchment paper and bake them for about 10 minutes at 350º. I just guessed at the timing but it doesn't take long for them to have color and then they are done. They stay together much better than flipping them over. It still tastes the same. Yum!

White Bean and Chicken Chard Chili

2011-09-20T06:11:00.000-07:00

White Bean and Chicken Chard Chili

2 T. olive oil
1 lg. chopped onion
4 garlic cloves, minced
2 lb. ground chicken (or turkey)
1 t. salt
2 T. ground cumin
1 T. fennel seeds
1 T. dried oregano
2 t. chili powder
3 T. flour
1 (15 oz. can each ) northern and navy beans
1 large bunch swiss chard, all hard stems removed and chopped into small serving size pieces
1 ½ c. frozen corn, thawed
4 c. low sodium chicken stock
½ t. crushed red pepper flakes
½ c. grated parmesan
¼ c. fresh chopped parsley

Cook onions until translucent (5 minutes); add garlic for 30 seconds. Add chicken, salt, cumin, fennel seeds, oregano and chili powder. Cook stirring often until chicken is cooked through. Stir in flour and then add beans, chard, corn and stock. Simmer until the liquid has reduced by half (about an hour). Add the red pepper flakes and simmer for another ten minutes. Season with s & p.

When serving sprinkle with parmesan and parsley.

Because I freeze most stuff, I don't bother with adding the parmesan and parsley later; frankly, it doesn't need it.

Malted Milk Crème Brulee

2011-09-17T07:54:00.000-07:00

Serves 4

2 c. heavy cream
2 1/2 oz. milk chocolate, chopped
2 T. malted milk powder
4 large egg yolks
1/4 c. plus 2 t. sugar
Salt

Preheat oven to 300º.

Bring a pot of water to a boil.

Bring cream to a simmer in a small saucepan over medium high heat. Add the chocolate and the malted milk powder and whisk until the chocolate melts and the malt dissolves. In a small bowl whisk the yolks together with 1/4 c. sugar and a pinch of salt.

Take a small amount of the chocolate mix and incorporate it (temper) in the yolk mixture. Put back in pan and stir to mix. Strain into a bowl.

Arrange four 6 oz. ramekins in a roasting pan or cake pan. Divide custard evenly in ramekins. Put the pan in the oven and fill halfway up the ramekins sides with boiling water. Bake until custards are set (a finger in the center should tell you it's set) for an hour to 80 minutes.

Remove from oven and water bath. Let cool. Refrigerate until cold, about two hours.

Just before serving, sprinkle 1/2 t. sugar evenly over the tops of the custards. Using a kitchen torch about 3 to 4 inches from the surface, move the flame back and forth until the sugar caramelizes or place in the broiler until caramelized.

You can make these the day before and just caramelize before serving. Personally, it is so good that if you don't want to do the sugar finish, you don't even have to; it's that good. I prefer a higher ramekin to a lower because the water bath and me have had issues and I have gotten a splash or two in a low ramekin. But I am here to tell you, they still work, water splash or not!!!

Orzo and Beef Stuffed Peppers

2011-09-13T04:50:00.000-07:00

4 lg. bell peppers, halved lengthwise and seeded

8 oz. very lean beef
non stick spray
1/2 c. cooked orzo
1 c. chopped onion
2 t. each fennel seeds and dried oregano
1 can (14.5 oz) diced tomatoes with garlic
1/2 c. part skim mozzarella cheese, shredded
chopped basil garnish (optional)

Heat broiler. Line a rimmed baking sheet with non stick foil. Put peppers cut side down on sheet with non stick spray on both sides. Broil about 12 minutes turning once until lightly charred and tender. Reduce oven to 400º.

Brown beef, onion and spices. Cook until beef is browned and onions are tender. Remove from heat. Add cooked orzo, tomatoes with juices and cheese to skillet. Toss and fill peppers. Bake 15 minutes until cheese is melted. Sprinkle with basil.

Bruschetta Salad

2011-08-26T11:27:00.000-07:00

I didn't take a picture so it's
this
mixed with this
on this.

Bruschetta Salad

fresh diced tomatoes
s and p
homemade pesto
chopped onion
fresh grated parmesan
diced hard salami
butter or bib lettuce

I dice the tomatoes and lay them on paper towels to loose some of the moisture. I mix with about half as much onion as I have tomatoes. Here add some diced salami. I add pesto with enough to mix nicely.

Arrange small pieces of lettuce on your serving plate. Top off with tomato mixture.

Bruschetta

2011-08-26T11:17:00.000-07:00

Bruschetta

fresh diced tomatoes
s and p
homemade pesto
chopped onion
fresh grated parmesan
french bread

I dice the tomatoes and lay them on paper towels to loose some of the moisture. I mix with about half as much onion as I have tomatoes. I add pesto with enough to mix nicely.

In the meantime I slice the bread and LIGHTLY spread both sides with olive oil. I bake in a 350º oven for about ten minutes.

When ready to serve I spread a generous amount of tomato mix on the bread and top with parmesan

Turkey Tetrazzini

2011-08-26T11:13:00.000-07:00

Turkey Tetrazzini

1 sticks butter
½ c. flour
½ t. salt
dash of cayenne, nutmeg and curry powder
2 c. milk
½ c. cream
2 egg yolks
½ c. dry sherry
1 c. sautéed sliced mushrooms
4 c. cooked turkey, cubed
1 c. peas (optional)
8 oz. angel hair pasta, cooked
1 c. shredded cheddar

Melt the butter and add the flour and seasonings. Add the milk and stir at medium high heat constantly until thickened. Mix cream and yolks together. Take ½ c. of white sauce and add it to the cream and yolks, and then add back to the pan. Continue to stir until smooth and thickened. Remove from heat and add sherry.

To the cooked pasta add 2 c. white sauce. Add turkey and mushrooms to remaining sauce. Place pasta sauce in oven friendly buttered pan. Add the sauce with mushrooms and turkey. I quit with the peas some years ago and I don't know why. Top with cheddar.

This is where I cover with first press and seal and then foil and label and freeze. Everything I make that is cooked after freezing is either thawed and baked at 350º until done or baked frozen at 350º until done. One just takes longer that the other. I usually end the cooking process with anything that has cheese on it, by having it hit the broiler for a couple minutes.

Chicken Saltimbocca

2011-08-26T10:58:00.000-07:00

Chicken Saltimbocca

Chicken breasts
Prosciutto (one slice per breast; not real thin)
1 t. fresh chopped sage per breast
1 ½ slice provolone per breast

Pound down breast to even thickness. Salt and pepper and dredge in flour. Heat 2 T. butter to screaming hot and cook chicken to a golden color, about 4 to 6 minutes a side. Do not crowd. Remove from pan and add 1 T. butter and 1 T. flour and make a roux, getting all the pieces of stuff stuck in the pan. Add a ½ c. chicken stock and ½ c. dry white wine and reduce. Set aside and reheat at service time.

This is where I stopped. I matted the sage into the chicken breasts and covered with same size prosciutto and provolone. I placed on sheet pan and covered. When ready to serve, I heated the breasts through in the oven; and the cheese was melted. I served it with the sauce on top.

Sticky Toffee Date Cake

2011-08-21T08:31:00.001-07:00

Sticky Toffee Date Cake

1 lb. dates, pitted and chopped
2 t. baking soda
8 oz. butter, softened
3/4 c. sugar
4 eggs
1 t. vanilla
2 1/2 c. flour
1 t. salt
3 1/4 T. baking powder

For the Sauce

1/2 lb. butter
1 c. brown sugar
1.2 c. heavy cream
1 t. vanilla

Preheat oven to 350º. Butter and flour two 9' round cake pans or 20 muffin tins. Place dates in large saucepan with 3 1/2 c. cold water. Bring to a boil, stirring a little to break up the dates. Then leave to simmer for a minute before removing from heat. Stir in the baking soda (it will bubble up).

Cream butter and sugar together until pale and creamy. Add eggs, one at a time, occasionally scraping down the sides of the bowl. Add vanilla and then the flour and salt and mix briefly to get a lumpy dough.

Next, add the warm date mixture in two batches. Scrape down sides in between mixing. The dough will be quite watery but don't worry!! Finally add the baking powder (this will also bubble).

Pour batter evenly into the pans of muffin tins. Bake for about 30 to 40 minutes for the cake and 20 minutes for the muffins. A small knife or toothpick should come out clean when cake is done.

Meanwhile, make the sauce by combining the ingredients in a medium saucepan and bring to a boil. Simmer gently for a minute or two until thickened and smooth.

Remove cakes from oven and poke little holes all over with a toothpick. Pour the sauce over the cakes while both are still warm and leave to soak for about 10 minutes or until soaked down.
Turn cakes up side down onto serving platter.

I added the baking powder with the flour and salt and it made no difference. I made the cake the day before and just covered it without refrigeration. It was perfect. I served it at room temperature with whipped cream. If I had used ice cream as an accompaniment, I would probably have nuked the cake to give it a little warmth. As my daughter said, it would be a wonderful fall dessert but frankly, I would eat it anytime.

Shrimp Puffs

2011-08-21T07:58:00.000-07:00

Shrimp Puffs

1 7.5 oz can refrigerator biscuits
1 c. shredded monterey jack cheese
1 scallion, sliced thinly
1/2 c. mayonnaise
1/2 lb. baby shrimp, cooked and peeled (or use bigger shrimp as
I did and chop them)
1/2 t. fresh dill, chopped

Preheat oven to 350º. Spray mini muffin pans with cooking spray. (I use those little silicone liners and spray those). Split each biscuit in half and place each half in a muffin cup, pressing to bottom and sides. (If doesn't make much difference if you don't do a great job at that; they still work). In a bowl mix the other ingredients and place about a tablespoon into each biscuit. Bake for 20 minutes or until the puffs are golden and bubbly. Makes 20.

Ginger Rogers

2011-08-21T07:47:00.001-07:00

Ginger Rogers

8-12 mint leaves
½ oz. ginger syrup (recipe below)
1 ½ oz. gin
½ oz. fresh lime juice
Ginger ale
Lime wedge for garnish

1. Put mint leaves in a glass, cover with syrup, and muddle lightly until the mint begins to release its aroma.
2. Fill a glass with ice; add gin and lime juice and top with ginger ale.
3. Using a bar spoon, stir the drink from the bottom up to mix. Garnish with lime wedge.

Ginger Syrup
2 ounces ginger, thinly sliced
1 cup sugar
1 ½ cup water
1 ½ tsp. whole black peppercorns

1. Combine ginger, sugar, water, and peppercorns in a medium saucepan over medium heat.
2. Bring to a simmer, stirring until sugar dissolves. Continue simmering for 30-40 minutes or until syrup smells very gingery.
3. Remove from heat and cool.
4. Strain syrup through a sieve, transfer to a bottle, and refrigerate for up to two weeks.

Asiago Petites

2011-08-11T09:35:00.000-07:00

fingerling potatoes
s and p
olive oil
asiago cheese

Cut potatoes into 3/4" coins, taking the round ends off.
Toss coins with s and p and a little olive oil.
Bake in a 400º oven for one half hour.
Let cool and with the rounded edge of a vegetable peeler, hollow out a hole
being careful not to go through the bottom.
Cut the cheese to generously fit the hole.
Return to the oven for the cheese to melt.
These are very tasty and can be served either warm or cold.

Chicken Piccata

2011-08-11T06:58:00.000-07:00

Chicken Piccata

serves 4

4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 c. all-purpose flour
1 1/2 t. kosher salt
1/2 t. freshly ground black pepper
3 T. olive oil
1 1/2 c.chicken stock, preferably homemade
2 T. fresh lemon juice
2 T. unsalted butter, cut into small pieces
1 T.drained bottled capers, rinsed and chopped
s and p
Thin slices lemon and chopped fresh parsley leaves, for garnish

Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.
Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.
Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.

Chicken Marsala with Mustard Marscarpone Sauce

2011-08-05T06:45:00.000-07:00

Chicken with Mustard Marscarpone Marsala Sauce

1 1/2 # boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
s and p
2 T. olive oil
5 T. butter, divided
3/4 c. chopped onion
1 # cremini mushrooms, sliced
2 T. minced garlic
1 c. dry Marsala wine
1 c. (8 ounces) mascarpone cheese
2 T. Dijon mustard
2 T. chopped parsley leaves, plus whole sprigs, for garnish
12 oz. dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 T.of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Red Velvet Cupcakes

2011-07-25T06:56:00.000-07:00

Red Velvet Cupcakes

2 ½ c. flour

½ c. cocoa

1 t. baking soda

½ t. salt

1 c. butter, softened

2 c. sugar

4 eggs

1 c. sour cream

½ c. milk

1 bottle red food coloring

2 t. vanilla

Mix flour, cocoa, baking soda and salt. Beat butter and sugar for 5 minutes or until light and fluffy. Beat eggs in one at a time. Mix sour cream, milk, food color and vanilla. Gradually beat in flour mix just until blended. Spoon into paper lined muffin cups, filling 2/3 full. Bake in 350º oven for 20 to 25 minutes (less if minis). Cool in pans 5 minutes. Remove and cool completely. Frost. Makes 30 regular size.

Frosting

Beat 8 oz softened cream cheese with 4 T. softened butter, 2 t. sour cream and 2 t. vanilla until light and fluffy. Gradually beat in 16 oz. powdered sugar until smooth.

Chile Lime Crab Salad with Avocado

2011-07-24T06:21:00.000-07:00

Chile-Lime Crab Salad with Avocado

Serves 4

5 T. fresh lime juice

2 ½ T. olive oil

2 ½ T. vegetable oil

1 T. very finely chopped jalapeno

1 T. chopped cilantro

½ T. honey

½ t. minced garlic

s and p

½ # lump crabmeat

2 hass avocados, 1 ½ cut into ½ in. dice and the other half sliced for garnish

1/3 c. minced red onion

8 oz. mixed cherry tomatoes, chopped

In a small bowl, combine lime juice, oo, veg oil, jalapeno, cilantro, honey and garlic. Season with s and p.

In a small bowl toss crab with 3 T. of the dressing and season. In another bowl gently toss avocado with the red onion and 2 T. dressing. Season tomatoes with s and p. Divide tomatoes among 4 glasses. Top each with a quarter of the diced avocado mix and the crab and garnish with avocado slice. Drizzle remaining dressing on top and serve.

Kringla

2011-07-22T07:33:00.000-07:00

Kringla

3 c. flour
2 1/2 t. baking powder
1 t. baking soda
¼ t. ground nutmeg
½ t. salt
½ c. butter softened
1 c. sugar
1 egg
1 t. vanilla
2/3 c. buttermilk

Stir together flour, baking powder, soda nutmeg and salt. In mixer eat butter and add sugar and beat till fluffy. Add egg and vanilla and beat well. Add flour mix and buttermilk, alternating until well mixed. Separate into quarters and wrap in plastic wrap or
waxed paper and refrigerate for 4 hours or overnight.

When ready to make take out one of the quarters of dough. On a floured surface (preferably a cutting board), roll into a five by five inch square. Cut into ten -5 x ½ inch strips. Roll each into a 10 inch rope. Shape into a loop, crossing 1 ½” from ends. Lift loop over onto the ends, making a pretzel shape. Place on an ungreased sheet pan (I always use parchment) and bake at 425º for five minutes or until done (tops will be pale). Remove and cool. Repeat with remaining dough, one at a time. The dough gets soft very quickly from the heat of your hands. Makes 40.

Roasted Potatoes with Horseradish Dressing

2011-07-22T06:57:00.000-07:00

Roasted Potatoes with Horseradish Dressing

Serves 4

2 # peeled fingerlings

3 T. olive oil

3 T. dry white wine

1 T. fresh thyme leaves

1 t. salt

Dressing

¼ c. olive oil

¼ c. sour cream

2 T. red wine vinegar

1 T. raw horseradish

s and p

Preheat oven to 450º. Toss potatoes, oil, wine, thyme, andsalt. Spread out in a single layer on parchment lined sheet pan. Bake until very tender, about 40 minutes.

Whisk together dressing and toss with potatoes to coat.

Sesame Soy Green Beans and Peppers

2011-07-15T11:15:00.001-07:00

We ate them so fast that I didn't get a picture. These are amazing!!!

3/4 # green beans - look for trimmed, raw packaged beans in your produce department

salt

2 T. vegetable oil, 2 turns of the pan

1 red bell pepper, seeded and thinly sliced

3 T. tamari aged soy sauce

2 t. sesame oil

1 T. sesame seeds

Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.

Chicken Pistachio

2011-07-15T10:08:00.001-07:00

Chicken (or Veal) Pistachio

Serves 6

¼ t. nutmeg

2 t. salt

¼ t. dried rosemary

2 # veal scallops or chicken

½ lb bulk pork sausage

2 T. chopped onion

2 cloves garlic, minced

2 T. parsley, minced

¼ c. chopped pistachio nuts

2 slices white bread, cubed

¼ c. butter

1 c. dry white wine

½ # sliced mushrooms

½ c. sour cream

Combine nutmeg, salt and rosemary in small bowl. Season both sides of protein. Combine sausage, onion, garlic, parsley, nuts and bread. Place 1 T filling on each piece of meat. Roll and secure with toothpick. In a large skillet over med. high heat, melt butter and add meat and brown all sides. Remove to a casserole baking dish. Save skillet drippings. Add wine and mushrooms to meat and cover tightly. Bake for 40 minutes at 375º. Remove meat and place on serving platter, keeping it warm. Add skillet drippings to casserole and cook over medium heat .Carefully add sour cream, stirring constantly. Do not boil. Pour sauce over meat.

Cocoa Pinks

2011-07-15T09:04:00.000-07:00

1 t. baking soda

1 c. cold water

2 c. flour

1 T. cocoa

1 t. salt

1 1/2 c. sugar

3/4 c. shortening

2 unbeaten eggs

1 t. vanilla

1 c. chocolate chips

1/2 c. chopped nuts

Combine soda and water. Whisk flour, salt and cocoa. Add sugar to shortening and cream together. Add eggs, beating after each addition. Add soda water alternately with dry ingredients to creamed mix, starting and ending with dry, blending thoroughly after each addition. Fill 20 to 24 muffin tins lined with paper baking cups, half full. Sprinkle with chips and nuts evenly.

Bake 375º for 20 to 25 minutes.

Summer Sunset Pasta

2011-07-01T11:24:00.000-07:00

3 large ripe tomatoes, seeded and coarsely chopped

2 T. chopped frest basil

1 T. snipped fresh chives

2 T. chopped fresh parsley

3 garlic cloves, minced

1/3 c. olive oil

1/2 c. shredded mozzarella

1/4 t. salt

1/4 t. pepper

1 lb. linguini or spaghetti noodles

Freshly grated parmesan cheese

Combine all ingredients except pasta and parm. Let stand at room temp for 1 hour before serving.

Cook pasta according to package directions. In a warm bowl, toss hot drained pasta and sauce and serve with parmesan cheese.

Mini Ruebens

2011-06-11T06:42:00.001-07:00

This is just construction really. There is no cooking involved until they are reheated.

1 lb. deli corned beef, sliced thinly

1 lb. domestic swiss, sliced thinly

1 jar of sauerkraut

1 jar of thousand island salad dressing

2 loaves of pumpernickel cocktail rye

2 sticks butter, thawed

Rinse and drain sauerkraut. Place in a bowl and mix in salad dressing. To assemble I cut the corned beef and cheese to fit the bread as well as I can without having any hangover. Take two pieces of bread and lay out. Put a piece of cheese on each piece (this holds the sandwich together when heating). Place a small amount of corned beef on one piece and spread a dab (let's say 1/2 t.) of kraut mix on the other. Put the sandwich together and butter both outsides (do not use melted butter). Place on waxed or parchment paper in a freezer storage box. You can layer them but make sure to put the paper in between. Freeze in the container. When ready to use, take out the amount you need and place on parchment lined sheet pan. Heat frozen sandwiches at around 350º until ready to eat. Yum.

Apple Toast

2011-06-09T08:42:00.000-07:00

I was reminded of this appetizer last night while Genie and Micky and I were having a cocktail. It was the hit of a party a few years back and I had forgotten all about it. It will be on my menu list this summer, for sure.

Bread, toasted

Granny Smith apples

Sliced Cheddar cheese

Prosciutto

Apple butter

Pickled onion

Toast the bread and cut into three pieces. The thinner the bread the better but if you get the real thin stuff make sure you don't over toast or it will be crumbly. Spread toast with apple butter and top with a thin slice of apple and cheese. Wrap the whole thing with a piece of prosciutto and top with a little pickled onion. It's the bomb!

Crab Mac and Cheese Bites

2011-06-05T08:22:00.000-07:00

This is from the Food Network Magazine. It is four times the original recipe. To me, it's not worth trashing your kitchen for less, but you make the call; you can cut it down to your liking. Also, the original recipe used lobster but I am way too cheap. So, if you want to show off, use lobster.

1 1/3 c. finely grated parmesan
4 c. cooked elbow macaroni
8 T. butter

6 T. flour

5 c. milk

3 t. salt

1/2 t. nutmeg

5 eggs, lightly beaten

4 c. shredded cheese (fontina, asiago or

another semi hard cheese)

16 oz. crabmeat

Preheat oven to 425º. Grease mini muffin trays well or you will be sorry at cleanup.

Cook macaroni in boiling water for 4 minutes or until almost tender. Drain.

In a saucepan melt butter over medium heat. Stir in flour and cook two minutes, stirring constantly. Stir in milk, salt and nutmeg. Bring to a simmer and stir 1/2 milk mixture into the eggs. Return egg mixture to pan. Simmer two minutes or until thick and bubbly. Add cheeses and stir until melted. Remove from heat. Add crab and macaroni.

Spoon mix into prepared pans. Bake 15 minutes or until slightly browned. Cool completely before removing from the pan. Freeze on a tray and when frozen, bag. Reheat frozen bites in 350º until thawed and warm. They can be served hot or room temp.

Mini Beef Wellingtons

2011-06-05T07:56:00.000-07:00

This is a made up recipe so I don't really have quantities but I will gab my way through the instructions with my typical overdoing it!

Beef tenderloin (I buy a big one at Sam's or Costco and cut off some prime filets to freeze and use the mangy leftovers for mini wellingtons)

Frozen puff pastry thawed

shallots (you can use regular onion but I prefer the delicate taste of shallots)

mushrooms (any kind)

garlic

butter

blue cheese crumbled or gorgonzola

egg

Okay, here goes: I first melt some butter and add chopped shallots and mushrooms and cook a bit and then add a few cloves of garlic that are chopped. Put this aside and cut up the beef to bite size (about half of a female thumb or a little smaller). I pat these dry and add s and p. I plop a little olive oil in a saute pan and add the tenderloin and brown just enough to get the red out of the outside layer. They will be baked again so don't over cook; you are just searing the outside. Put these aside and take an egg and whisk it and add a little water for a wash. To prepare the puff pastry dough I use a pasta machine to thin it out (using lots of flour to eliminate any sticking) but in the old days before the machine and before the fingers decided to not work so good, I used a trusty old rolling pin. Make it nice and thin but without any holes poking through.

Cut the pastry into squares, about three to four inches. I do this all on a floured cutting board.

Place the beef in the center and top with a smidgin of the mushroom mix and a drop of crumbled cheese. Take your finger and dot the corners with the wash. Take two corners and cover the wad. Take the other two corner and wrap up the package completely. Drop in the egg/water mix to give it an egg wash. Place on a sheet pan or tray or whatever with parchment dusted with flour. When you have the tray done, place in the freezer to, guess what?, freeze. Bag in freezer bags and take out as needed. Bake at 375º (or your favorite temp; it really doesn't matter) until golden. Serve to uhhhs and ahhhh's. I like to place them on something that doesn't show any grease, therefore, in the picture above I use the same thing I use as pie weights, baked until hard garbanzo beans. You can use them over and over. Enjoy!

Blue Cheese Tartlets

2011-05-04T14:52:00.001-07:00

Blue Cheese Tarts

puff pastry sheets

1 egg

¾ c. emmenthaler cheese,grated

3 oz. blue cheese, crumbled

3 oz. spinach, trimmed (I use frozen thawed)

2/3 c. heavy cream

¼ t. nutmeg

2 T. pine nuts

s and p

Defrost pastry. Get all the water out of the spinach. In a bowl mix egg, cream, cheeses, nutmeg, and s&p and beat with a fork. Add the chopped spinach and mix. Roll out dough on a floured surface as thinly as possible. Cut circles with a 2 ½ inch cutter. Line tart cups with pastry (sprayed with pam first). Add the mixture about ¾. Sprinkle with a few pinenuts on top. Bake until the curst is golden at 425º for about 15 minutes. Makes 18.

I usually make six times this recipe. I freeze the cooled tarts on a sheet pan and then bag for the freezer. I put the pastry sheets through a pasta machine to get them real thin.

Denver Omelette in a Mug

2011-04-11T11:03:00.000-07:00

Denver Omelette in a Mug

1/4 c. chopped green bell pepper

2 T. chopped onion

1/2 c. fat free liquid egg substitute

1 oz. chopped 97 to 98 percent fat free ham (about two slices)

2 T. shredded fat free cheddar

Spray a large microwave safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes. Blot any excess liquid from the vegetables. Add egg substitute and microwave for one minute. Add ham and cheese and stir lightly. Microwave until scramble is just set, an additional 45 to 60 seconds. Let cool slightly. 122 calories, 0.75 g fat.

Breakfast Cake

2011-01-31T14:24:00.000-08:00

Breakfast Cake

1 pkg frozen roll dough

1 box instant butterscotch pudding mix

1/2 c. chopped pecans

1/2 c. light brown sugar

1/2 stick melted butter.

Place frozen rolls in a bundt pan and sprinkle the remaining ingredients on top. Prepare this before you go to bed and cover with a damp towel. In the morning bake at 350º for 30-40 minutes.

Claudia's Salsa

2011-01-31T10:18:00.000-08:00

SALSA

1 can black eyed peas
1 can black beans
1 can shoe peg corn

Rinse the above and put in bowl.

Add the following:
1 can Rotel tomatoes (mild)
1 bunch green onions – sliced
1 large tomato (or 3 roma tomatoes)diced
1 green pepper diced
Cilantro to taste (optional) I don't use it

1 small bottle of Italian dressing (I have used lite in the past) Pour over the mixture.
Refrigerate overnight.

Enchiladas

2011-01-31T10:12:00.001-08:00

Enchiladas

(Makes one large Pyrex; heat 350º for 30.)

2 enchilada dry mix
1 ½ lb. gr. beef, chicken, or turkey browned or a couple of the large cans of white meat chicken
1 pkg. large flour tortillas
2 15 oz. tomato sauce
16 oz. shredded cheddar
3 c. water
1 can black beans
1 c. frozen corn
Mix water, tomato sauce, mix in a saucepan and bring to a boil; then simmer 5 min. Stir in half the sauce with meat and corn and beans and half the cheese. Lightly coat each tortilla with sauce to soften. Spoon meat mix onto center of tortilla (splitting meat mix into 10 portions in your head). Roll up and place seam side down in pyrex. You can scrunch all ten in even though you will think you can’t. Pour on remaining sauce and top with remaining cheese

Hot and Spicy Pasta

2010-12-19T07:51:00.000-08:00

Hot and Spicy Pasta

16 shallots, sliced very thin
¼ c. olive oil
8 ozs. prosciutto, thin sliced julienne
1 head garlic, roasted
2 qts. whole tomatoes, cut up, undrained
2 t. red pepper flakes
1 lb. bow tie pasta, cooked
1 c. grated parmesan
2 c. basil, chiffonade

Saute shallots, garlic and prosciutto in oil until lightly browned. Add tomatoes and flakes and reduce by half. Finish sauce with basil and parm off the fire and toss with pasta. Check for seasoning.

Now, looking at this recipe (straight from my culinary school recipe book), it may not be terribly clear. 16 shallots seem like a lot but in school they were small and if the store has big ones, you can cut that by half. Of course, you can cut this whole recipe in half but I do the opposite! To roast garlic, just take a head of garlic and cut off the non root side to expose a bit of garlic from the bulb. Rub it with olive oil and wrap in foil and stick it in the oven for a half hour or so on about 350º). When it cools down you can just squeeze the garlic out. You can do a bunch of this on a slow day and keep it in the refrig. Julienne is just thin strips of thin prosciutto. Chiffonade is kinda like ribbons of basil. Take the leaves, roll the up together and then thin slice the roll.

Spaghetti Pie

2010-12-09T14:11:00.000-08:00

6 ozs. cooked spaghetti 1-6 oz. can tomato paste
1/2 c. grated parmesan 1 t. sugar
2 eggs, well beaten 1. t. oregano
1 t. vegetable oil ½ clove garlic, minced
½ c. chopped onion 1 c. cottage cheese
1 16 oz. can stewed 4 ozs. shredded cheese
tomatoes, undrained

Heat oil in a skillet over medium heat, and sauté onion until soft. Add tomatoes, tomato paste, sugar, oregano, and garlic and heat through.

Toss hot spaghetti with parmesan and eggs. Spray a 9 in. pie plate with cooking spray. Form pasta mixture
into a crust in the bottom and up sides of the pie plate.

Spread cottage cheese over spaghetti. Top with tomato mix and sprinkle with grated cheese.

Heat in 350º oven until bubbly.

Cauliflower and Brussels Sprout Gratin With Pine Nut Breadcrumb Topping

2010-11-27T06:57:00.000-08:00

10-12 servings

1 ½ lbs. sprouts, trimmed, quartered lengthwise through core
1 ½ to 1 ¾ lbs. cauliflower, trimmed cut into small florets.
2 ¾ c. heavy whipping cream
½ c. chopped shallots
1 T. chopped fresh sage
1 ½ T. olive oil
½ c. plain dry breadcrumbs
½ c. pine nuts, lightly toasted
2 T. chopped fresh Italian parsley
3 c. grated parmesan cheese

Fill large bowl with ice water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 min longer. Drain. Transfer vegetables to ice bowl to cool. Drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 ½ cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about two minutes. Transfer to bowl; cool. Stir in pine nuts and parsley and season with s & p.

Butter a 13 x 9 glass baking dish; arrange half the vegetables in the dish. Sprinkle with s & p, then 1 ½ c. parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining cheese. Pour cream mixture evenly over. Cover separately and chill. Bring to room temp before continuing.

Preheat oven to 375º. Cover gratin with foil. Bake covered for 40 min. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

Luscious Four Layer Pumpkin Cake

2010-11-26T16:03:00.000-08:00

Cake
1 ¾ c. cake flour
4 eggs
½ c. milk
1 t. pumpkin pie spice
1 c. canned pumpkin
2 t. vanilla
1 ½ c. sugar
2 T. powdered sugar
¾ t. salt
16 T. (two sticks) unsalted butter, cut into 16 pieces, softened but still cool

Set oven to 350º; grease and flour two 9” round cake pans. Beat eggs, milk, pumpkin and vanilla in a small bowl with a fork. Combine flour, sugar, baking plwder and salt in the mixing bowl. Beat at low speed to blend, about 30 seconds. With the mixer on low, add butter 1 piece at a time. Mix until the butter begin to clump together, the size of peas and after all butter is added, mix another 40 seconds. Add half the egg mix until incorporated and then mix at medium high speed for a minute. Add rest of egg mix and mix for another 30 sec. Scrape the sides of bowl and beat another few seconds. It will look a bit curdled.
Divide between the two pans and and bake 20-30 minutes until toothpick comes out clean. Cool in pans on rack for 10 minutes and then remove from pans and cool completely.
Cut each cake layer horizontally with serrated knife.
1 8 oz. softened cream cheese
1 c. powdered sugar
remainder of pumpkin from 15 oz. can
½ t. pumpkin pie spice
1 8 oz. cool whip, thawed
¼ c. caramel ice cream topping
¼ c. chopped toasted pecans

Beat cream cheese until creamy, add sugar remaining can of pumpkin and spice. Mix well, and gently stir in cool whip.
Spread cream cheese mix between layers. Drizzle top with caramel and pecans. Serve with the toppings on the side.

Garlic Cheese Puffs

2010-09-22T05:59:00.000-07:00

1 1/2 stick of butter (room temp)
1 jar Old English cheese Spread (by the Velveeta at the store)
Garlic Powder to taste (lots)
1 loaf white sandwich bread (get the square stuff)

That's it for ingredients.
Together, in a stand alone mixer, if possible, beat together the first three ingredients for TEN minutes. While that is happening get a work station set up at a table where you can sit down.
You will need a serrated knife (big if possible), a cutting board a scrap bowl and a butter knife. Take three pieces of bread at a time and cut off the crusts. (I save them for the birds/fish or to make bread crumbs, although I find myself using Panko crumbs more and more often). Now spread the top of the bottom three pieces of bread with the cheese mix. Now do the same with the second slice. Layer all three pieces of bread back together and cut in thirds and then thirds again. Do this delicately so you don't smash the bread, Next, frost each of the nine bread piles, leaving the bottom unfrosted. Place these on a tray lined with parchment or wax paper that will fit in your freezer. The unfrosted side should be on the bottom. Freeze and when frozen plop in a freezer bag.
When ready to heat and eat, take the puffs out of the ziplock and place on a parchment lined sheet pan, unfrosted side down and heat at 350 for about 10 minutes or until your oven makes
them look like this. You won't be sorry you made these. I do four loaves of bread at a time. As long as you are plopped down in a chair frosting, why not do it up right? Your family will thank you for it.

Chicken Bites

2010-08-17T09:53:00.000-07:00

4 breasts, boned, skinned and split
½ c. butter, melted
1 c. parmesan, grated
1 c. butter crackers, crushed
¼ c. pecans, chopped
1 t. basil, dried
¼ t. pepper
½ t. seasoned salt
1 t. thyme leaves

Cut chicken into strips. Dip in butter. Mix remaining ingredients. Dip chicken into mixture.
Bake at 400º for 20 to 25 minutes

Peach Galette

2010-08-16T08:03:00.000-07:00

Dough
1 1/4 cups all-purpose flour
1 stick (1/2 cup) unsalted butter
1/4 teaspoon salt
3 to 5 tablespoons ice water

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
Turn out dough onto a work surface. Press into a ball, then flatten into a 5-inch disk.
Wrap dough in plastic wrap and chill until firm, at least one hour.

Filling

3 c. peaches (about 4 good sized ones)
½ c. sugar
2 T. cornstarch
½ t. cinnamon
1T. lemon juice
1T. lemon zest
¼ t. salt
Combine all ingredients and set aside

1 egg white
1 T. sugar

Turn out on a floured surface and roll into a 12” circle.
Roll onto a rolling pin and place on a parchment covered half sheet pan. Place filling on pastry to within 2 inches of edges. Fold up edges and brush dough with egg white and sprinkle with sugar.

Bake at 425º for 50 minutes.

If you don’t want to make the dough and trust me, sometimes it doesn’t come out, you can purchase the already made pie crust (not in the tin but in the refrigerator section as just dough). It would greatly simplify the dessert to make it very easy. I would follow the package directions for the pastry.

Jean Ann’s Chicken Salad

2010-08-04T07:43:00.001-07:00

canned chicken breast
mayo
chopped celery
cashews
red grapes
Mrs. Dash's original seasoning
s & p

I know this doesn’t look like and exact recipe
as far as proportions but the idea is that you make it
your own by adding and tasting. It is most excellent.
(I use the big cans of chicken from Costco).

2010-07-26T05:54:00.001-07:00

Toasted Asian Dressing
I have toasted sesame seeds ad nauseam and have never mastered the sesame oil, wasabi, ginger mixings. G and I have tried it all and the best for less calories has finally come down to an equal mix of these two store bought dressings. If I can't do it as well as I can buy it, I definitely buy it.

Mini BLT’s

2010-07-23T05:52:00.000-07:00

2 loaves Very Thin Pepperidge Farm White Bread
2 lbs. cooked, drained, and cooled bacon
1 head lettuce
Several roma tomatoes sliced thinly to fit on 1 ¼” bread rounds.
Mayo
S & P

Cut two rounds (with 1 ¼” buscuit cutter) out of each slice of bread (disregard the crusts and heels). I cut two slices at a time.
Cut bacon in pieces to size up with bread rounds.
Place tomato slices on paper towels to soak up some of the moisture.Salt and pepper the tomatoes. Prepare lettuce to fit the sandwich size.

Mayo each inside bread round. Add lettuce, a touch of mayo (glue), bacon, glue, tomato and the sandwich is complete. I have toasted them in the past but I like them untoasted better.

A variation that is very nice is to use the bread rounds with a slice of English cucumber seasoned with celery salt and replace the mayo with softened cream cheese.

Shrimp Risotto With Sweet Peas, Leeks and Chervil

2010-07-22T15:29:00.000-07:00

2 qts. Chicken stock

coarse salt to taste

1c. fresh or frozen petite peas

4 small leeks, white and light green, sliced on the diagonal, rinsed and drained

3 T. olive oil

2 t. finely chopped garlic

½ c. diced onion

1 t. ground coriander

1 lb. (2 cups) Canaroli or Vialone Nano rice

½ c. dry white wine

12 to 14 large shrimp, peeled and deveined

Freshly ground black pepper to taste

2 T. unsalted butter

¼ c. heavy cream

4 t. freshly squeezed lemon juice

¼ c. chopped Italian parsley

¼ c. chopped chervil leaves

Pour the stock into a saucepan and bring it to a simmer over medium heat. Keep at low simmer.

Blanch peas for two minutes and then transfer to iced water to stop cooking. Add leeks to the boiling water and cook until tender, two minutes. Shock in ice water and set vegetables aside.

Warm 2 T. oil in large, heavy bottomed pot set over med. Heat. Add onions and sauté for 2 min. Add garlic and coriander and cook another minute. Add rice and sauté until coated with fat and glossy. Add wine and cook, stirring until it is almost completely absorbed (about 3 minutes).

Add stock, a cup at a time, stirring until absorbed. The rice should be firm yet cooked through in 18 to 20 min.

Meanwhile, heat 1 T. oil over medium heat. Season shrimp with s & p and add to the pan, sautéing until pink, about 3 minutes. Add peas, leeks and shrimp to the risotto. Stir in the butter and cream, lemon juice, parsley and chervil. Serves 4

Grape Fritters

2010-07-08T06:45:00.000-07:00

Cinnamon Sugar
2 t. superfine sugar
1 t. ground cinnamon

2 eggs separated
½ t. vanilla extract
¼ c. superfine sugar
¾ cup seedless red or black grapes
1/3 c. self rising flour
3 T. unsalted butter

Mix cinnamon and sugar in a bowl

Whisk yolks with vanilla and sugar until combined and just creamy. Slice each grape in fourths and mix in yolk mixture. Beat egg whites to soft peaks and lightly fold into yolk mix with a metal spoon until just combined and then repeat with the rest of the whites.

Melt 2 t. butter in a frying pan over low heat. Place six heaping teaspoons of batter into pan. Cook over med-low heat for 2-3 min, turning very carefully when the bottom becomes firm and bubbles appear around the edges. Cook another 1-2 min. or until golden. Remove to a plate and keep warm while finishing the rest. Dust the fritters with the cinnamon and sugar and serve warm. Makes 24.

The fritters are best made just before serving. If necessary, reheat in 325º oven for 5 min. Sprinkle with sugar after reheating.

That’s the recipe. Last time I made these I didn’t like the process and instead I cooked them in an oven in mini muffin tins. That is what I had in my notes. I tried it yesterday and the fritters stuck and were a mess. Then I put the mini papers in and they were much more successful. I waited until they were cooled and peeled the paper off (that’s the picture you see here)
and froze them on a flat sheet until frozen and then bagged them. In the past I have frozen them and reheated just enough for the cinnamon sugar mix to adhere. They are fine at room temp and frankly, I like a sweet app now and then that doesn't need last minute fussing.

I did not use superfine sugar but used Splenda instead.

Mascarpone Parmesan Polenta

2010-07-06T11:22:00.000-07:00

2 c. chicken stock

2 c. milk

2 c. half and half

2 c. dry cornmeal polenta

1 stick unsalted butter (cut into pieces)

1 c. mascarpone

1 c. grated parmesan

¼ t. salt

1/8 t. pepper

Bring stock to a boil and keep warm over medium flame.

In another saucepan bring milk and half and half to a foamy simmer. Reduce heat to medium and add polenta to the milk stirring constantly. When the mixture begins to thicken, begin adding the hot stock ½ c. at a time (like making risotto) . Let the stock absorb completely before adding another ½ c. When all the stock has been added, reduce heat to low and add the butter, and cheeses, stirring well to blend. If the consistency overall is too thick, add a bit of milk or stock. Stir in s and p. Spoon serve immediately or grill in the following manner: Spread the soft polenta in a buttered casserole dish or sheet pan and refrig for at least 4 hours or overnight. Cut in circles with a cookie cutter and either pan fry in 2 T. of oil or grill, lightly brushed with oil.

Pretzel Crusted Pickles with Dipping Sauce

2010-07-01T16:51:00.000-07:00

For the sauce mix

¼ c. red onion, finely diced
3 T. spicy brown mustard
2 T. yellow mustard
3 T. mayo
½ t. paprika
¾ t. garlic powder
s & p

For the chips

Vegetable oil for frying
6 large dill pickles, sliced diagonally
2 c. salted mini pretzels
2 large eggs
½ c. flour
celery salt

Crush (blender,food processor or in a baggie with a rolling pin or something heavy) the pretzels. Transfer
to a shallow bowl. Whisk eggs in a shallow bowl and put flour in another. Pat the pickles dry with a paper towel and dredge; first in flour, then egg and finally in the pretzels. Fry, a few at a time and serve warm with sauce.

I didn’t cut on a diagonal because that would possibly make them bigger which is a sure fire way of getting double dipping.

Egg Rolls

2010-07-01T06:05:00.001-07:00

1 lb. bean sprouts (canned) that have been rinsed in cold water and refrigerated

½ lb. shrimp, diced

3 T. oil (split)

½ c. mushrooms, chopped

2 c. celery, chopped

1 t. salt

½ t. sugar

1 T. sherry

1 T. soy sauce

1 T. corn starch in 2 t. cold water.

1 pkg. wonton wrappers

Heat skillet for thirty seconds and then add 1 T. oil. Swirl and turn to medium heat. Add shrimp, mushrooms, sherry soy and sugar. Stir for 2 minutes. Put in a bowl. In the same pan swirl 2 T. oil. Add celery and cook for 5 minutes. Add sprouts and salt. Put the shrimp mixture back in. Cook until liquid boils. Keep only 2 T. of the liquid in the pan. Recombine the cornstarch and water and add to the mixture. Cool, and roll about a tablespoon of mix in a wonton wrapper. Deep fry until golden and either serve or freeze on a flat surface until frozen and then bag to be heated up straight from the freezer, to the oven.

Hanky Pankys

2010-06-26T06:41:00.000-07:00

2 lbs. ground beef
2 lbs. hot sausage
2 lbs. velvetta, cubed
½ t. cayenne pepper
Oregano to taste

4 loaves cocktail rye bread

Brown, crumble and drain beef and sausage. Add remaining ingredients. Spread on bread. Freeze on
a cafeteria tray and then bag and freeze. Heat to eat
at 350º for 15 minutes.

Fajita Seasoning

2010-06-24T05:56:00.000-07:00

3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

These three junior sized jars hold all together hold four times this recipe. I used Splenda instead of sugar.

Turkey Chili

2010-06-23T07:04:00.000-07:00

1 lb. ground turkey
1 c. onion, chopped
3/4 c. green pepper, chopped
1 can each of light and dark kidney beans
1 8 oz. can tomato sauce
1 t. salt
2 t. chili powder
1 bay leaf

In a skillet, cook onion, green pepper and turkey until tender. Stir in all the remaining
ingredients and cover and simmer for an hour. Remove bay leaf.

I make this in multiples of four packages of turkey and five multiples of everything else. The reason for that is because the ground turkey always comes in a pound and a quarter packaging (makes me crazy) and it is so easy to bag in quart freezer ziplocks (flat) that you can have turkey chili any ole' time by just visiting your freezer.

Corn Casserole (from my precious niece Lara)

2010-06-22T06:12:00.000-07:00

1 egg
1c. sour cream
1 stick butter
1 8 oz. can creamed corn
1 8 oz. can corn
1 box Jiffy corn muffin
Mix all ingredients together and pour into an 8x8 buttered casserole dish. Bake at 350º for 40-50 minutes.

I doubled it fit in a 13 x9 and used low fat sour cream.

Fennel with Apple and Gruyere

2010-06-21T06:23:00.000-07:00

4 cups fennel, sliced thin (about 2 medium sized bulbs trimmed and cored)
4 cups golden delicious apples, sliced thin (about 2 large apples peeled and cored)
2 Tbsp. fresh tarragon, chopped
2 Tbsp. fresh chives, chopped
1 Tbsp. fresh parsley, chopped
1/4 tsp. white pepper
1 Tbsp. unsalted butter
1/2 cup heavy cream
1 cup Gruyere cheese, shredded
vegetable spray

Preheat oven to 400'

Trim the thick stalks from the fennel leaving only the bulbs. You can reserve the fronds and stalks for a soup base or use some of the fronds as a garnish if desired. Cut the bulb in half width wise and remove the core at the base. Thinly slice each bulb and reserve. Peel, core and thinly slice the apples and reserve.

Begin by lightly coating a large casserole dish or gratin dish with vegetable spray. Make a single layer with the fennel. Sprinkle with chopped herbs, white pepper, add a few small dabs of butter and splash about 1 to 2 tablespoonfuls of cream. Next, layer half of the apples and repeat the herbs, butter and cream. Repeat this process until you end with a layer of fennel on top. You should have five layers total, three of fennel and two of apple. The butter and herbs will be used up on the second layer of apples. Pour the balance of the heavy cream over the last layer of fennel and sprinkle the top with the cheese.

Cover loosely with aluminum foil and bake for about 1 hour or until the vegetables feel almost tender when pierced with a knife. Remove the foil and continue to bake for about 25 to 35 minutes until the cheese is melted and golden brown and crispy. Remove from oven and let rest, covered with the foil again to stay warm, for about 10 minutes to set up. There will still be some wonderfully apple flavored thin cream that can be served as a sauce on the side.

Crispy Shrimp Pancakes

2010-06-20T06:07:00.001-07:00

1/3 c. flour

1/4 t. baking powder

3 scallions finely chopped

2 T. chopped flat leaf parsley

9 oz. peeled small shrimp

sea salt

pepper

a little paprika

vegetable oil for frying

Place the flour and baking powder in a bowl

and add 1/3 c. water and stir to a smooth batter.

Add scallions, parsley and shrimp and season with salt, pepper and paprika. Let stand, covered, for 1 hour in the frige.

Pour enough oil in the bottom of a frying pan to reach

a depth of 1/2" and place over high heat.

When oil is hot add spoonfuls of batter and fry until

golden, turning pancakes over with a spatula to cook both

sides.

Drain on paper towels and sprinkle liberally with sea salt.

Pesto

2010-06-19T08:26:00.001-07:00

1/2 c. pinenuts or walnuts
8 cloves garlic
1 1/2 t. salt
Mix well in food processor.
4 c. basil leaves
Add to mix and chop while
adding
3/4 c. olive oil through top
of food processor.
Add 1 1/4 c. parmesan

Beer Battered Broccoli

2010-06-18T13:33:00.000-07:00

1 c. beer
1 c. flour
¼ c. chopped parsley
s and p
4 c. broccoli florets

Let batter rest 1 hour. Dip florets in batter and fry in 375º for about 2 min. until golden. Drain and serve with sour cream or blue cheese

Banoffee Pie

2010-06-17T09:20:00.000-07:00

14 oz. can sweetened condensed milk
2 c. graham cracker crumbs (about two packs out of 3)
½ c. unsalted butter, melted
4 ripe bananas
2 c. heavy cream
¼ c. powdered sugar
1/2 t. cinnamon

2 oz. bittersweet chocolate

Take label off can and put in a pan of water that covers the can by a few inches. Keeping the water at that level boil can for three hours, turning the can a bit with tongs. Remove from pan and let rest for at least 30 minutes. Carefully open the can.

Add melted butter to the crumbs in the processor and pulse until it sticks together. Press into 9 in. spring form pan using a one cup measure. Chill to set.

Pour on caramel over cracker base. Spread evenly.
Slice bananas over the caramel evenly. Whip cream with sugar and cinnamon and whip until firm. Top with chocolate and refrigerate until service.

Grasshopper Bars

2010-06-17T09:12:00.000-07:00

From: Bon Appetit Favorite Cookies Cookbook Nov 1983

that I got from my BFF Kathy.

1 ½ C Flour
2C Sugar
¾ C plus 2 Tbsp instant cocoa mix
1 ½ tsp salt
1 tsp baking powder
1 1/3C Butter
4 Eggs
2 tsp Vanilla Extract
2 Tbsp Light corn syrup
2 C Coarsely chopped toasted walnuts
TIP: To toast nuts-place on a cookies sheet and bake
350 for 5-10 minutes

Preheat oven to 350
Sift the first 5 ingredients into mixer bow.
Add Butter, eggs, vanilla and corn syrup, mixing thoroughly, fold in toasted nuts
Spread batter in oiled 9X13X2 inch pan
Bake for 40 to 45 min until soft in center and edges are slightly firm
DO NOT OVERBAKE COOL

MINT FROSTING

2C 10X sugar
¼ stick Butter softened
2 Tbsp Milk
1 tsp Green food coloring
1 tsp mint extract (Crème De Mint also works)

Combine all ingredients for mint frosting. Mixing thoroughly. Spread over the cooled pastry. Place in the freezer for 15-20 minutes to harden. Cut into 40 bars.
Do not remove form pan. (Note: I think we place in refrigerator again after cutting and before next step)

Chocolate Glaze

2 oz unsweetened chocolate
2 Tbsp Butter

Heat chocolate and butter for glaze, blending thoroughly. When softened, brush evenly on top of mint frosting using a pastry brush. Allow chocolate to harden
(Refrigeration) will speed the process. Carefully recut bars and remove from pan

Wreath Icing

2 2 ½ Tbsp Milk
½ C 10X sugar
Green food coloring

Add sufficient milk to powdered sugar to make firm icing for wreaths, mix until smooth. Stir in green food coloring. Using a pastry bag and a decoration flower tip pipe a green wreath or flower on each bar.

Store in tightly covered container layered with sheets of wax paper-or freeze