Sunday, January 31, 2016

Chicken Breasts Topped With Asparagus Hollandaise Mousse

Chicken Breasts Topped With 
Asparagus Hollandaise Mousse

Serves 8.
1 lb. fresh asparagus spears
3 T. minced shallots
2/3 cup hollandaise sauce (see below) 

8 boneless skinless chicken breasts
Flour seasoned with salt and pepper 
1/4 cup unsalted butter
1/4 cup dry white wine
1/2 cup freshly grated Parmesan

1. For the mousse, wash and trim fresh asparagus. Cut into 1-inch pieces. Place in a saucepan with shallots and enough salted water to cover. Cook until tender about 12 minutes. Drain thoroughly, press out all water. Puree asparagus and shallots. Combine asparagus with hollandaise and keep warm.

2. Preheat broiler. Trim chicken breasts and pound to an even 1/2 inch thickness. Dip chicken in seasoned flour, shaking off excess. Heat butter in a large skillet over medium high heat and sauté chicken until golden brown, about 4 minutes on each side. Remove to a baking sheet. Add white wine to skillet and cook, scraping up any browned bits from the bottom of the pan. Pour reduction over chicken.

3. Preheat broiler. Evenly spoon the asparagus mousse on each chicken breast. Sprinkle with Parmesan and place under broiler until top begins to brown lightly and cheese is bubbling. Serve immediately.

Easy Microwave Hollandaise Sauce:
(Makes about 2/3 cup.) 
Melt 1/4 cup unsalted butter in a 2-cup measure for 45 seconds on High power. Whisk in 1 1/2 T. fresh lemon juice, 
3 egg yolks, 
1/4 cup half and half and 
1/2 tsp Dijon mustard. 
Cook sauce, uncovered, on High power, 1 to 1 1/2 minutes, whisking after 30 seconds and then every 15 seconds until thick and smooth. Season with salt and pepper to taste and more lemon juice as needed.

Traditional Hollandaise Sauce: 
(Makes about 1 cup.)
Whisk 3 egg yolks, 
1 tsp. mustard 
2 T. lemon juice 
in the top of a double boiler insert or in a stainless bowl that will fit over a saucepan. Heat 3 inches water in the saucepan and bring to a boil. Reduce heat and simmer the water. Set the pan or bowl over the simmering water and whisking constantly 
add 1 cup melted unsalted butter in a slow thin stream. As the sauce thickens you may add the butter faster. When all the butter has been added and the sauce has thickened,  season to taste with salt and pepper and more lemon juice as needed. 

Saturday, January 30, 2016

Peach Cake

Peach Cake
1 large can sliced peaches, drained and mashed. You     could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut or more
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

Friday, January 29, 2016

Pepper And Sausage Rigatoni

Pepper And Sausage Rigatoni
Serves 6
1 pound rigatoni or penne or ziti pasta
1 pound Italian sausage (sweet or hot)
1 red bell pepper, seeds removed, chopped
1 yellow bell pepper, seeds removed, chopped
1 small white onion, chopped
3 cloves garlic, minced
1 (28 oz.) can Italian plum tomatoes, with juices
3/4 cup mozzarella cheese, grated
1/2 cup fresh basil, chopped
2 tablespoons extra-virgin olive oil, divided
red pepper flakes, to taste
kosher salt and freshly ground pepper, to taste

Bring a large pot of salted water to boil and cook pasta according to packaging directions.
Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and cook sausage until browned on all sides. Remove and let cool 2-3 minutes, then slice sausage into 1/4-inch rounds.
Add another 1 tablespoon olive oil to pan and add onion and peppers. Cook until translucent and softened.
During the last 1-2 minutes of cooking the veggies, add garlic and cook until fragrant. Then return sliced sausage to pan and toss together.
Pour in tomatoes and chopped basil and use a wooden spoon to break tomatoes up into smaller pieces.
Season with salt, pepper and red pepper flakes. Taste and adjust seasoning, if necessary.
Add pasta to sauce and stir in mozzarella.
Toss everything together to combine and serve immediately.

Thursday, January 28, 2016

Baby Back Ribs On Maple Planks

          Baby Back Ribs On Maple Planks

This recipe is best served on a grill with a right and left controls for the burners. Also soak maple planks in water for one to two hours.

Barbecue Sauce
1 cup (250 mL) apple juice 
¾ cup (175 mL) ketchup 
3 tbsp (45 mL) cider vinegar 
2 tsp (10 mL) light soy sauce 
1 tsp (5 mL) Worcestershire sauce 
1 tsp (5 mL) molasses 
½ tsp (2 mL) chili powder 
½ tsp (2 mL) garlic, minced 
¼ tsp (1 mL) black pepper 

1 tsp (5 mL) paprika 
1 tsp (5 mL) chili powder 
1 tsp (5 mL) thyme 
1 tbsp (15 mL) garlic powder 
1 tsp (5 mL) brown sugar 
1 tsp (5 mL) dry mustard 
1 tsp (5 mL) kosher salt 
1 tsp (5 mL) black pepper 
2 full slabs baby back ribs 


To make sauce, combine all ingredients in a medium saucepan. Cook over high heat until reduced by half, or about 1 cup (250 mL). 

 To make rub, add all ingredients to a small bowl and stir to combine. 

Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking). Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1to 3 hours. 

Meanwhile, soak maple planks in water for 1to 2 hours.

Ignite grill, turn to high and preheat for 10 minutes. Turn 1 side off leaving the other on, and place planks on the side that has been turned off. Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes. Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid. Maintain a temperature range between 275-300°F (140-150°C) and cook for 3hours.

Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour. Ribs are done when the sauce has become sticky and the meat separates easily from the bones. 

Serves 6 to 8

Wednesday, January 27, 2016

Hummingbird Cake

Hummingbird Cake
This is the banana and pineapple cake Southern Living made famous in 1978.  It continues to be popular today.


3 cups all-purpose flour   
2 cups sugar 
1 cup pecans, toasted and finely chopped 
1 teaspoon finely grated lemon zest 
1 teaspoon baking soda 
1 teaspoon cinnamon 
1/2 teaspoon salt 
1/8 teaspoon pepper 
large eggs, at room temperature, lightly beaten 
1 cup vegetable oil 
2 teaspoons vanilla extract 
8-oz. can crushed pineapple packed in juice, undrained 
ripe bananas, chopped 
8-oz. packages cream cheese, at room temperature 
16 tablespoons (2 sticks) unsalted butter, at room temperature 
3 cups confectioners' sugar 
1 teaspoon vanilla extract 
1/2 to 1 cup pecans, toasted and chopped, optional 


1. Make cake: Preheat oven to 350°F. Generously grease and flour 2 9-inch round cake pans that are at least 2 inches deep. Line pans with parchment; grease parchment.

2. In a bowl, whisk flour, sugar, pecans, zest, baking soda, cinnamon, salt and pepper. In a separate bowl, beat eggs, oil and vanilla. Stir in fruit. Fold into flour mixture. Divide batter between pans. Bake, rotating pans halfway through, until cakes are golden and a toothpick inserted in centers comes out clean, 40 to 45 minutes.

3. Let cakes cool in pans on a wire rack for 30 minutes. Run a paring knife around inside edges of pans. Turn cakes onto rack to cool completely.

4. Make frosting: Beat cream cheese and butter with an electric mixer on high speed until light, 3 minutes. Scrape down sides and bottom of bowl. Reduce speed to low; beat in sugar, then vanilla.

5. Assemble cake: Using a serrated knife, slice cakes in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on a serving plate. Spread with a scant 1 cup frosting. Repeat twice. Top with final cake layer, bottom side up. Spread remaining frosting over top and sides of cake. Sprinkle pecans on top and press into frosting on sides, if desired. Refrigerate until ready to serve.

Frost Like a Pro
Follow these simple steps and people might think you bought your dessert at a bakery.
Step 1. Level it.
If your cake has a domed top, use a serrated knife to cut off the dome, making top as level as possible. Flip the bottom layer over so it rests on the cut side before frosting.

Step 2. Frost the middle.
Spread the frosting evenly on the first layer using an offset spatula. Don't worry about making it look perfect, as long as it's even. Be careful not to pull crumbs into the frosting. Place the second layer on top and gently press down.

Step 3. Finish it.
Spread the frosting over the top and sides. To make pretty whorls, run the back of a tablespoon over the frosting in a swirling motion.

Tuesday, January 26, 2016

Mississippi Roast

Mississippi Roast


1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 ½ teaspoons freshly ground black pepper, plus more to taste
¼ cup all-purpose flour
3 tablespoons neutral oil, like canola
6 tablespoons unsalted butter
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon dried dill
¼ teaspoon sweet paprika
1 teaspoon buttermilk, optional
Chopped parsley, for garnish

Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.

Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.

As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. 

Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

Monday, January 25, 2016

Olive Garden Salad Dressing Recipe

Copycat Olive Garden Salad Dressing recipe. This recipe is spot on! I love Olive Garden copycat recipes!

Olive Garden Salad Dressing Recipe

I love copycat recipes, but Olive Garden copycat recipes are my favorite!! This one is definitely at the top of my list!! I looked everywhere for an Olive Garden salad dressing recipe that tasted just like it, and I’m so happy to say I finally found it! I really only go to Olive Garden for three things: Zuppa Toscana soup, their salad, and alfredo. I’m happy to say I’ve mastered all 3 recipes  so now you can save money and make them all at home!!

You will  need:
* Parmesan Cheese * Good Seasons Italian Dressing Packets * Italian Seasoning * 
1/3 cup White Vinegar
1/2 cup Vegetable Oil
1/4 cup Olive Oil
1 tsp Mayonnaise
1/2 tsp Garlic Powder
1/2 tsp Sugar
1/4 tsp Pepper
1/2 tsp Salt
1/2 tsp Italian Seasoning
1 packet Good Seasons Italian Salad Dressing
1 tsp grated Parmesan
1/8 tsp Lemon Juice
1/4 tsp Xanthan Gum (optional)
4 tbsp Water

Combine ingredients and blend until well mixed.
Chill until ready to serve.

Sunday, January 24, 2016

White Bean Chicken and Chili

White Bean Chicken and Chili
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.

Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Recipe courtesy of Giada De Laurentiis

Saturday, January 23, 2016




7 lemons (Sorrento variety if available) 
1 qt (1 l) unflavored grain alcohol* (highest proof available)

   or Vodka 
3 C (700 g) granulated sugar 
1 qt (1 l) water 


Peel only the yellow part of the lemon in long strips; be careful not to include the white rind, as it tastes bitter. Place peel and alcohol into a 2-qt (2-l) covered jar, and leave at room temperature to infuse at least 2 or up to 7 days. The higher proof the alcohol, the faster and more concentrated the infusion.

When the infusion has sufficient lemon flavor (taste to test), strain mixture through cheesecloth; set aside. Place sugar and water in a saucepan and bring to a boil over high heat, stirring constantly until sugar is completely dissolved; cool to room temperature. Combine syrup and alcohol infusion, stirring well to combine. 

Store limoncello in sealed glass bottles; it is now ready to drink. This liqueur will keep for one to two years in a cool place like a pantry; or, keep refrigerated or in the freezer and serve chilled (the high alcohol content will keep it from freezing).

Serving Suggestions:

Serve chilled in small aperitif glasses after a meal or with dessert.
Prep time: Allow about 1 hour total, with 2-7 days to infuse.
Makes 32 servings.

.*If you cannot find grain alcohol, vodka can be substituted

Friday, January 22, 2016



2 1/4 cups shelled Pistachio nuts
2 cups unsalted butter
1 pound phyllo dough, defrosted overnight in the   

1 2/3 cup water
3 cups sugar
Juice of 1/2 lemon, more or less
In a food processor, pulse the pistachios until coarsely ground 
    Coarsely ground (or you can chop them by hand   
    until very finely chopped)
    Don't over process the nuts.  You want to maintain         
    some texture.
Clarify the butter over low heat, then letting the foam rise to the 
     top and the milk solids fall to the bottom of the pan .  This will 
     take about 15 minutes depending  on how high your heat is. 
     Skim off the top of the melted butter.  Line a fine-mesh sieve 
     with a piece of cheesecloth, place it over a bowl and pour the 
     melted butter through.

Heat oven to 400 degrees and brush the inside of a 9 X 13 inch
    baking pan with a little clarified butter.

Prepare the phyllo dough by trimming the stack of it with 
   scissors to fit the bottom of your baking dish.  Packages of 
   phyllo  come in different sizes; one won't need any trimming,
   some may need an inch or two cut off a side; and some may  
   need to be cut in half crosswise.  Cover phyllo layers with a 
   lightly damp towel, and keep covered.

Place 1 piece of phyllo on the bottom of the baking pan; brush 
  lightly with clarified butter.Layer phyllo sheets on top, 
  brushing each sheet with butter as you go, until half of 
  the phyllo is used.  Spread pistachios on phyllo in an 
  even layer, then layer with remaining phyllo, brushing 
  each sheet with butter as you go (rewarm butter if necessary).

Cut the pastry into 36 pieces, using clean up-and-down strokes 
   and rotating the pan if necessary. Make sure to cut all the way 
   through to bottom of pan. Pour any remaining butter evenly 
   over pan.

Bale baklava until the top is golden brown, and the lower layers 
   beneath the pistachios are thoroughly baked through.  To test 
   this, use a knife to lift up a corner of one of the pastry rectangles 
   from the center of the pan so you can peek at the bottom layers.
   Start checking after 40 minutes, but it could take an hour or even
   1 hour and 10 minutes.

If the top starts to get too brown before the pastry is cooked 
   through, lay a piece of foil over the top.

Meanwhile prepare the Sugar Syrup:
In a medium pot, combine the sugar with 1 2/3 cup of water.
  Bring to a boil, then let simmer for 10 minutes, until slightly 
  thickened.  Stir in lemon juice.  

When the baklava is baked through, reheat the syrup until it 
  comes to a simmer.  Remove pan from oven and place in or
  on a rimmed baking sheet to catch any drips os syrup.  Slowly
  pour hot sugar syrup over the pastry; it will bubble up  and 
  some may overflow.  When the syrup stops bubbling, move 
  the pan to a wire rack to cool completely.  
  Serve at room temperature.

Thursday, January 21, 2016

Farmers Casserole

Farmer's Casserole
3 cups frozen hash browns
3⁄4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1⁄4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt

Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.

Wednesday, January 20, 2016

Onion Dip From Scratch

Onion Dip From Scratch

3 tablespoons olive oil
1 pound onions, diced
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground

Place the oil, onions and 1/2 teaspoon salt in a 10-inch sauté pan over medium heat.
Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes.
Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine.
Refrigerate for at least 1 hour and stir again before serving.
  1. This dip is even better when made a day ahead. Just make sure that you cover it well with plastic wrap because fats (like sour cream) take in flavors and aromas hanging around the refrigerator.

Tuesday, January 19, 2016

Slow Cooker Creamed Spinach

Serves 6
2 (10 oz.) packages frozen spinach, thawed and drained
1 1/2 cups cottage cheese
1 cup parmesan cheese, grated
1 cup American cheese, grated
1/2 cup cream cheese
1/4 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, cubed
3 eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon nutmeg

In a large bowl, mix together spinach, cottage cheese, eggs, parmesan cheese, American cheese, cream cheese and flour.

Season with salt, pepper and nutmeg, then mix in cubed butter, just so that it’s distributed.

Transfer mixture to greased slow cooker, cover and cook on HIGH for 1-1 1/2 hours (or on LOW for 3-4), or until edges are just starting to brown.

Stir mixture all together, taste and adjust seasoning, if necessary, and serve hot.

Monday, January 18, 2016

Roasted Butternut Squash, Farro and Kale Salad

Roasted Butternut Squash, Farro and Kale Salad
Yield: serves 6

1 cup whole-grain farro*, rinsed and drained
1 small butternut squash (about 2 pounds), peeled, cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 bunch kale, stems removed, dried well, finely chopped
1/2 cup Parmesan shavings (a vegetable peeler works well)
1/2 cup toasted, chopped walnuts

1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1 small shallot, minced (about 2 tablespoons)
2 teaspoons miso paste (white preferred)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper

In a large pot, place the farro with enough water to cover by a couple inches and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the farro is tender but still chewy, about 30 minutes*. Drain the farro and set it aside to cool.

Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the butternut on the baking sheet and toss it with the olive oil, salt, and pepper. Spread the butternut out so the pieces aren’t crowded and roast it in the center of the oven for 30 to 35 minutes, stirring once after 15 minutes, until soft and golden on the edges.

Prepare the dressing by combing the oil, vinegar, shallot, miso, salt, and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vigorously to emulsify.

To assemble the salad, toss the kale and farro with three-quarters of the dressing in a large salad bowl. Add the warm butternut and toss again. Taste and add the remaining dressing, if needed. Top with the Parmesan and walnuts and serve.

Cover and refrigerate leftovers for up to 5 days.

*Cook times vary for farro depending on if it is whole, pearled, or semi-pearled. Quick-cooking farro lacks the nutty flavor and texture of whole farro. My favorite is Bob’s Red Mill organic farro, which is “scratched” to decrease the cook time without compromising flavor or nutrition.

Sunday, January 17, 2016

Braised Chicken With Lemon And Olives

Braised Chicken With Lemon And Olives

Use any olives with pits that you like; the Italian Castelvetrano bright green olives are sweeter than most olives, with a meaty bite. Chicken breast, legs, and/or wings will also work here, but white meat won’t be as succulent. This recipe is published by David Tanis’ in The New York Times. Maureen Abood.
Serves: 3 to 4
1 tablespoon butter
1 tablespoon extra-virgin olive oil
6-8 chicken thighs
Kosher salt and freshly ground black pepper
¼ teaspoon red pepper flakes
½ teaspoon crushed fennel seeds
2 garlic cloves, minced
2 small lemons (Meyer lemons also work well), cut in wedges
1 cup olives with pits, ideally large green olives such as Castelvetrano
1 cup chicken stock
Chopped parsley, for finishing

Heat the oven to 375°F. In a large ovenproof skillet, heat the butter and oil over medium high heat. Pat the chicken thighs dry with paper towel and season all over with salt and pepper.
Place the thighs skin side down in the hot pan and cook, without disturbing, until the thighs lift easily from the pan and the skin is deep golden brown, about 5 minutes. Turn the chicken over and sear for another few minutes, until golden. Take care not to burn the skin or the oil by adjusting the heat down a bit.
Remove the thighs to a plate and pour off all but a tablespoon of the fat. Return the pan to medium heat and deglaze it by pouring the chicken stock in and scraping up any browned bits as the stock comes to a boil.
Return the thighs to the pan skin side up. Season with the red pepper flakes and fennel seeds, then smear with the garlic. Arrange the lemon wedges and olives around the chicken, squeeze a couple of the wedges over the chicken and into the drippings.
Cover the skillet with foil or top and place on the center rack in the hot oven. Bake for about one hour, or until chicken is very tender and juices run clear.
Arrange the chicken, olives, and lemon wedges on a platter and tent with foil. Return the skillet to medium heat and spoon off as much fat as possible. Bring the pan juices to a boil and reduce for about a minute. Pour over the chicken, dust with chopped parsley, and serve immediately.

Saturday, January 16, 2016

Kale And Spinach Salad With Roasted Squash, Dried Cranberries And Goat Cheese W/ Light Mustard Vinaigrette

Serves 6.
2 cups cubed butternut squash
1 T. olive oil
Salt and pepper to taste
4 cups finely shredded curly kale with ribs removed 

4 cups baby spinach leaves
2 oz. crumbled goat cheese
1/4 cup dried cranberries or cherries 

1/4 cup chopped toasted pecans
1 T. minced shallots
1 T. Dijon mustard
1/4 cup red wine vinegar 

1/4 cup extra-virgin olive oil Salt and pepper to taste

1. Preheat oven to 400 degrees. Toss squash with olive oil and salt and pepper. Spread squash out in a single layer on a parchment-lined baking sheet and roast for 25 minutes or until tender, tossing squash cubes once. Remove and let cool to room temperature.
2. For vinaigrette, combine all ingredients in a small bowl and whisk until emulsified. Season to taste with salt and pepper.
3. Place kale in a large bowl and using your hands, massage the kale leaves to soften slightly. Add the cooled squash, goat cheese, cranberries and pecans. Drizzle with vinaigrette and toss to combine. Serve immediately. 

Friday, January 15, 2016

Broiled Fish Fillets With Mediterranean Tomato, Caper, And Chive Sauce

Broiled Fish Fillets With Mediterranean 
Tomato, Caper, And Chive Sauce
4 (5 to 6 oz.) firm white fish fillets, 1 inch thick 
1/2 tsp. dried oregano
Salt and pepper to taste
1 T. grapeseed or olive oil

1 T. olive oil
1-28 oz. can roasted diced tomatoes, lightly drained 1 1/2 T. capers, rinsed well
1 T. Dijon mustard
2 cloves garlic, minced
Pinch red pepper flakes
1 1/2 T. chopped Italian parsley
1 1/2 T. minced fresh chives
1 T. minced fresh oregano
Salt and pepper to taste
Serves 4.
For fish, preheat broiler with oven rack in the lower third of the oven. Oil a broiler pan grate and line the bottom with foil. Set fish fillets on the broiler pan and sprinkle with oregano and season with salt and pepper. Brush with oil and then broil the fish (the top of the fish should be about 8 inches from the broiler) for 8 to 10 minutes or until cooked through.

For the sauce, heat the olive oil in medium saucepan over medium heat. Add the tomatoes and cook, stirring often, for 4 to 5 minutes or until slightly cooked down. Stir in the capers, mustard, garlic and red pepper flakes; bring to a simmer and cook until slightly thickened, stirring occasionally, about 2 minutes. Remove from heat and stir in parsley, chives, oregano and salt and pepper to taste.

3. Spoon sauce over fish and serve immediately. 

Thursday, January 14, 2016

Chili ~ Wendy's Recipe

Chili ~ Wendy's Recipe
2 pounds fresh ground beef 1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Wednesday, January 13, 2016

Pork Tenderloin Diane With Mustard Lemon Sauce

Pork Tenderloin Diane With Mustard Lemon Sauce
Serves 4.
1 (1 1/2 lbs.) pork tenderloin 2 tsp. lemon pepper
1 T. unsalted butter
1 T. fresh lemon juice

1 T. Worcestershire sauce 1 tsp. Dijon mustard
1 T. minced Italian parsley

Trim pork of all fat and silverskin and cut across into 8 pieces. Place each pork piece cut side up on a sheet of plastic wrap. Top with another sheet of plastic and pound to flatten to 1/2 inch thickness. Season pounded with lemon pepper.

Melt butter in a large nonstick skillet over medium heat. Brown pork for 2 to 3 minutes on each side or until cooked but still a bit pink inside; remove pork to a platter as each browns and keep warm.

Add lemon juice, Worcestershire sauce and mustard to the skillet. Pour in any juices from the pork platter and cook, string constantly, until heated through. Pour sauce over pork and serve sprinkled with parsley.
Macerated Navel Orange Slices
Serves 6 alone or 12 with cake.
8 Navel oranges
1 tsp. grated lemon zest
1/4 cup sugar
3 T. fresh lemon juice
1 T. Grand Marnier (optional)

Peel 6 of the oranges with a knife, making sure to remove all of the white pithy part on the outside of the orange. Slice oranges horizontally into thin slices. Place slices in a shallow serving bowl. Sprinkle the lemon zest and sugar over the oranges. Squeeze the remaining two oranges and add orange juice and lemon juice to the fruit. Toss the fruit lightly, cover and refrigerate for at least 2 hours but not longer than four hours. Just before serving, sprinkle with Grand Marnier, if desired.