12/30/10

Hot Crab Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
1 TBS milk
1 teaspoon Worcestershire sauce
1 TBS Horseradish
2 cloves garlic, minced
6 ounces crabmeat, diced
1 pinch salt
1 pinch ground black pepper

Directions

In a medium bowl, mix cream cheese and milk until soft and smooth. Blend in Horseradish, lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic and crab meat. Store, covered, in refrigerator until ready to use.

To serve warm, heat in microwave for 3 to 4 minutes.

12/29/10

Sweet and Sour Meatballs

Prep time: 20 mins
Ready in 1 hour
Serves 8


Ingredients:
Meatballs:

2 pounds ground beef
2 eggs
1/2 cup dry bread crumbs
1 onion, finely diced

Sauce:

3/4 cup brown sugar
6 tablespoons all-purpose flour
3 cups water
1/2 cup distilled white vinegar
5 tablespoons soy sauce
salt and pepper

Directions:

Preheat the oven to 400 degrees.
In a large bowl, combine the ground beef, eggs, bread crumbs and onion. Mix thoroughly and shape into balls.

Spray a large sheet pan with sides with non-stick spray and put all the meatballs on it with a little space in between each. Brown the meatballs for approximately 20-30 minutes. Remove the meatballs with a slotted spoon and put on paper towels to absorb the excess oil from the meat and set aside.

In a large saucepan, over medium-high heat combine the brown sugar, flour, water, white vinegar and soy sauce. Whisk thoroughly and bring to a slow simmer . Add meatballs.. Reduce heat and continue to simmer, stirring often, for approximately 30 minutes.

Serve over hot Egg Noodles.

12/17/10

Chicken Pot Pie



This pie recipe is so easy and makes a great family dinner on a cold wintery night. Kids love it and the best thing is it's loaded with plenty of meat and vegetables! I start the quick way by using a store bought Rotisserie chicken from the store and just cut it all up in pieces, using the juicy brown meat as well as the white.


Ingredients:


2 cooked skinless, boneless chicken breasts OR 1 whole cooked Rotisserie Chicken from the supermarket, cut into chunks

1 (10.75 ounce) can condensed cream of CELERY OR CHICKEN soup

1 can condensed cream of mushroom soup

1 32 oz package frozen mixed vegetables OR 2 (15 oz) cans mixed vegetables, drained

1 Nine inch deep dish double crust pie

1 egg

1/2 TBS Herbes de Provence* *This gives it a deep, woodsy, home cooked chicken flavor, I love it! It's available in any store;it's a mixture herbs from the south of France made up of a combination of thyme, oregano, marjoram, bay, basil and rosemary.




Directions:


Mix undiluted soup, vegetables, herbs, and diced chicken all together in a large bowl. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust. Beat egg and brush all over top and edges of pie crust. Sprinkle salt, pepper and a little more herbs on top. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.


 

12/16/10

Asparagus, Sun Dried Tomato and Crispy Pancetta Lasagna

Recipe courtesy Giada De Laurentiis

Cook Time: 25 min
Yield: 6 to 8 servings

Ingredients

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

Directions

Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

Spinach and Cheese Stuffed Portabello Mushrooms

Recipe by Nancy Josland Dalsin

Ingredients:

4 large portobello mushrooms, stems and gills removed, stems chopped. Discard gills, (to remove gills, just scrape out with a spoon)
5 ounces goat cheese (or provolone, feta or mozzarello)
1/2 of a red bell pepper, finely diced
1 package (10 oz) frozen spinach, thawed and thoroughly drained
2 cloves of garlic, finely diced
1 tablespoon olive oil, plus additional for greasing pan
2 tablespoons fresh basil, chopped or 1 tsp of dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons bread crumbs, preferably panko crumbs

Directions:

Preheat oven to 375 F.

In a bowl, stir together chopped mushroom stems, goat cheese, red peppers, garlic, olive oil, basil, spinach, salt, and pepper. Stuff mushroom caps with the filling. Lightly grease a baking pan with olive oil, then place the caps smooth side down. Top with bread crumbs, cover with foil, and bake 30 minutes. Remove foil and bake 15 minutes longer, until golden brown.

12/14/10

Garlic Roasted Chicken and Potatoes

Recipe courtesy of Nikki Hollowell Gwin

Ingredients:

*1/4 cup butter
* 6 chicken leg quarters, split into drumsticks and thighs
* 6 large Yukon Gold potatoes, cut into chunks
* 24 cloves garlic, unpeeled
* salt and ground black pepper to taste
* 1/4 cup maple syrup

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.

3. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.

4. Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Rotolini with Beef, Spaghetti Mushroom Sauce, Mozzarella, Parmesan and Italian seasoning

Recipe by: John J. Ashbaugh

Ingredients:

1 pound hamburger
1 pound box of macaroni
1 quart jar of Ragu sauce ( any style unless you want to make your own sauce)
2 cup packet of Mozzarella cheese
1 tsp of Italian seasoning
Parmesans cheese

Directions:

Brown the hamburger, drain the grease if you can
Cook the macaroni, (add about a tbls of butter or oil and ½ tsp of salt-the salt lowers the boiling point of the water) drain and wash
In a cake pan, Mix the macaroni and hamburger together, usually about ¾ lb of macaroni is enough
Stir in, then add the Ragu, stir in again, add mushrooms if you want
Put the mozzarella cheese over the entire pan
Sprinkle on the Italian seasoning and parmesan cheese
Cover and put in oven at 350 for 20-30 minutes

12/12/10

Sweet and Red Chili Pepper Hot Chicken Wings

Recipe by Nancy Josland Dalsin

This couldn't be simpler. Preheat your oven to 350 and get a large sheet pan ready.

Trim the wings by removing the tip, and splitting the joint on the meaty halves with a sharp, sturdy knife.
I don't do any seasoning at this point. I just arrange them on the baking sheet (fattier side up) and let them cook on this fairly low heat for about 30 l. After 20 minutes I give them a check and see if any need turning. After 30 minutes, a lot of the fat will have rendered out, and then I drain (if necessary) and crank on the broiler to finish crisping the wings and rendering more fat. That's it. Juts make sure to keep a close eye on them at the end.

While the wings are cooking make a simple seasoned salt to toss them in. This recipe will make more than enough, but is great to have on hand for seasoning fries and onion rings or even soups.

1 Tbsp Kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp garam marsala
1 tsp paprika
1/4 tsp cayenne pepper (optional if you want extra kick!)

Toss the wings while still hot with about a teaspoon of the seasoning, add more if necessary.

Sweet Heat, Pineapple Red Chili Pepper Hot Dipping Sauce
In a sauce pan, heat:
- 2 tbsp canola oil over medium heat.
Add:
- 1/2 a large sweet onion Vidalia, minced
- 2 cloves garlic, minced
Saute until soft.
Add:
- 1 large can of crushed pineapple
- 1 red chili pepper, minced (including seeds)
- 1 Cup apple cider vinegar
- -2-3 tablespoons of honey
- pinch of salt

Bring to a boil, reduce and simmer for 10 minutes. Add to a blender or use a wand blender right in the pot. Puree the sauce, but leave some texture to the pineapple.
Let cool and serve!

White Cheese Chicken Lasagna

Recipe From: AllRecipes.com
http://allrecipes.com/Recipe/White-Cheese-Chicken-Lasagna/Detail.aspx?ms=1&prop25=43083685&prop26=DailyDish&prop27=2010-08-25&prop28=DailyRecipe&prop29=FullRecipe&me=1

"A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck."

Prep Time:25 Min
Cook Time:50 Min
Ready In: 1 Hr 15 Min
Original Recipe Yield 12 servings

Ingredients:

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven

12/11/10

Italian Style Meatball Soup

Ingredients:

1 quart chicken stock
1 12oz box bowtie pasta
35-40 cooked italian style mini meatballs
3 large carrots, diced
3 celery stalks, diced
1 medium onion, diced
1 TBS minced Garlic
½ cup cooked and drained spinach
2 TBS Pecorino Romano cheese
Parsley, salt and pepper
3 TBS Extra Virgin Olive Oil

Directions:

In a soup pot add, the EVOO, carrots, celery, onion and garlic. Sprinkle with Salt and Pepper and sauté until caramelized. Add in Chicken broth and let come to a boil. After it comes to a boil reduce to a bubbling simmer for 15 minutes or so, enough to soften the veggies. Add in the Meatballs and spinach, let cook for about 10 minutes later, then add the pasta. Keep on low boil until the pasta is cooked. Serve with fresh grated Pecorino Romano cheese on top.

Cranberry Layer Cake



Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Cranberry-Layer-Cake/Detail.aspx?ms=1&prop25=49591790&prop26=Baking&prop27=2010-12-07&prop28=Main&prop29=Recipe&me=1

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Original Recipe Yield 12 servings

Ingredients

1 (18.25 ounce) package white cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 tablespoon grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts

CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3 1/2 cups confectioners' sugar
1/4 cup finely chopped walnuts

Directions

In a large mixing bowl, combine the first five ingredients; mix well. stir in the cranberries and walnuts. Pour into two greased 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat cream cheese, butter, vanilla and orange peel until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Sprinkle with walnuts

12/5/10

Almond Shortbread

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Almond-Shortbread-I/Detail.aspx?ms=1&prop25=49277456&prop26=CookieCountdown&prop27=2010-12-04&prop28=Main&prop29=Recipe&me=1


Original Recipe Yield 3 dozen

Ingredients
1 cup butter
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration

Directions
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven 300 degrees F (150 degrees C).
On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.

Cherry-Almond Biscotti



Recipe from MarthaStewart.comhttp://www.marthastewart.com/recipe/cherry-almond-biscotti?xsc=eml_cod_2010_12_04

Makes about 3 dozen

Ingredients

1 3/4 cups dried cherries
1/2 cup amaretto (almond-flavored liqueur), plus more if needed
3 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 cup granulated sugar
4 large eggs (3 whole, 1 lightly beaten)
2 teaspoons pure vanilla extract
3/4 cup whole blanched almonds, chopped
3 tablespoons coarse sanding sugar

Directions

Preheat oven to 325 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp. Cookies can be stored in an airtight container at room temperature up to 1 week.

Candy Cane Cookies

Recipe from AllRecipes.com
http://allrecipes.com/Recipe/Candy-Cane-Cookies-II/Detail.aspx?ms=1&prop25=49298475&prop26=CookieCountdown&prop27=2010-12-05&prop28=Main&prop29=Recipe&me=1

Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr

Original Recipe Yield 4 dozen

Ingredients

1 cup butter
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup crushed peppermint hard candies
1/2 cup white sugar

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture

12/3/10

Paula Dean’s Creole Shrimp and Lobster Bisque

Recipe from: FoodNetwork.com
http://www.foodnetwork.com/recipes/paula-deen/creole-shrimp-and-lobster-bisque-recipe/index.html
Cook Time:30 min
Level: Easy
Yield: 5 to 6 servings

Ingredients

2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 pound steamed medium size fresh shrimp, peeled, deveined, and chopped
2 cups half-and-half
1 teaspoon Creole seasoning

Directions

Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.

12/1/10

Stuffed Peppers



Ingredients:

1 lb ground beef/1 lb ground pork
6 Red or Green Peppers, hollowed out with the tops cut off
1 Egg
4 cloves of garlic, chopped
1/2 cup tomato sauce
¾ cup bread crumbs

*Optional*
(¾ cup uncooked white rice or Orzo pasta)

3 Tbs Pecorino Romano cheese
3 tsp chopped Parsley
1/2 tsp "Italian Seasoning"
Salt and Pepper to taste

*optional* 2 cups prepared tomato sauce to pour over the top


Directions:

Preheat oven to 375 degrees.

Combine all the ingredients (except for the peppers and 2 cups tomato sauce) together in a large mixing bowl. If the mixture is too dry, add a little more sauce.

Slice down into the pepper all around the stem and pull it out. Shake out the excess seeds. With a spoon, stuff the meat mixture into the peppers. Spray a casserole dish with non-stick spray and drizzle a little EVOO on the bottom. If you are using tomato sauce, pour ½ of it on the bottom of dish. Place stuffed peppers in the dish standing up (slice off a little on the bottom to make them stand straight) Brush the tops and all sides of the peppers with EVOO, sprinkle with a little cheese and salt and pepper. Bake until peppers are slightly browned and meat is crispy on top.

*If using a slow cooker, cook 5-6 hours on low or 4 hours on high.*

*optional*
Serve on top of fresh tomato sauce or spoon over the top and sprinkle with cheese.

Creamy Au Gratin Potatoes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Creamy-Au-Gratin-Potatoes/Detail.aspx?ms=1&prop25=45198561&prop26=WhatsCooking&prop27=2010-09-30&prop28=RecipeArea1&prop29=FullRecipe_1&me=1


Prep Time:30 Min
Cook Time: 1 Hr 30 Min
Ready In: 2 Hrs

Original Recipe Yield 4 servings

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

11/29/10

Boston Baked Beans



Recipe courtesy of Nancy Josland Dalsin

There's nothing like the smell of home baked beans, slow cooking in the oven all day.

Here is an authentic recipe for Boston Baked Beans. This historic bean dish gets its flavor from molasses, bacon, brown sugar, and mustard. Soak the beans overnight and simmer before cooking for the best and most tender Boston Baked Beans.

Ingredients

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar


Directions

Beans are best if soaked overnight in cold water. The next day simmer the beans in the same water until soft, about 1 to 2 hours. Drain and save the liquid.

Preheat your oven to 275 degrees F.

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish and layering the beans with bacon and onion.

In a saucepan, mix the ingredients. Combine the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake the beans for approximately 8 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. Remove the lid for the last 2 hours to allow beans to brown

11/27/10

Prime Rib Roast


Recipe courtesy of Nancy Josland Dalsin



Preheat oven to 450 degrees F.

Pat the room-temperature prime rib roast dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.

Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan, ( I always use a cast iron skillet.)

Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do no cover the roast.

About 45 minutes before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer).


Beef Roast Cooking Temperatures:


Rare
120 to 125 degrees F
center is bright red, pinkish toward the exterior portion

Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion

Medium
140 to 145 degrees F
center is light pink, outer portion is brown

Medium Well
150 to 155 degrees F
not pink

Well Done
160 degrees F and above
steak is uniformly brown throughout

Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes.

11/26/10

Holiday Leftover Turkey Gumbo

Recipe courtesy of Nancy Josland Dalsin
8 cups of turkey stock, made from your leftover turkey carcass
1 cup flour
1 cup oil
...1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces
1 pound andouille or smoked sausage, cut on the diagonal (or remove from casings and crumble)
2 pounds shrimp
2 pounds okra, sliced
2 onions, chopped
1 bunch green onions with tops, chopped
2 red bell peppers, chopped
5 ribs celery, chopped
4 cloves garlic, minced
3 bay leaves
1 bunch fresh parsley, chopped
Creole seasoning to taste, OR
black, white and cayenne peppers, to taste
Tabasco, to taste.
Salt and freshly ground black pepper, to taste long-grain rice

Blend oil and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring constantly. Be careful not to burn it. If you start to see lots of black specks in the roux, throw it away and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy pot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. Turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables. Keep stirring until the roux is relatively cool. Add the roux to the stock.

Slice or remove from casings and crumble the andouille or smoked sausage and brown, pouring off all the fat. Saute the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the sausage. Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 30 minutes. Keep tasting and adjusting seasonings as needed.

Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, then add the parsley and the reserved turkey meat. Simmer for another 15 minutes, then add the shrimp. Give it another 5-6 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the last step. Adjust seasonings, adding salt, pepper and perhaps Tabasco as needed. Remember that gumbo shouldn't be too spicy hot. If there is any fat on the surface of the gumbo, try to skim off as much of it as possible. Serve generous amounts in bowls over hot rice.

11/24/10

Orange-Cranberry Sauce

Recipe Yield 2 cups
This has the best combination of fresh orange and cranberry, sweet and yummy!


Ingredients

1 pound cranberries
2 tablespoons orange zest
The juice of 2 oranges
1 cup sugar
1 cup water
½ tsp Cinnamon

Directions

Place the cranberries, grated orange zest, cinnamon, orange juice, sugar and water in a saucepan. Bring mixture to a boil over high heat. Turn heat down and simmer for about one hour or until the sauce has thickened. Let mixture cool a bit then refrigerate in a covered container.

11/20/10

Hawaiian Mahi Mahi with Orange Pineapple sauce

                               Recipe courtesy of John J. Ashbaugh
                         

Made with ginger, Teryaki, honey, durkee 6 pepper blend, cilantro,crushed pineapple, garlic and sweet onions.  im sure I left things out.
BUT very very good!!

Smoked Cheddar and Sun-Dried Tomato Crisps

Recipe courtesy of Nancy Josland Dalsin

Makes about 2 dozen crisps


3/4 cup dehydrated sun-dried tomatoes (not packed in oil)
1 1/2 cups grated smoked Cheddar
1 1/2 cups all-purpose flour
1 cup cold butter
1/2 cup grated sharp Cheddar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon cayenne

In the bowl of a food processor or in a spice grinder, pulse the sun-dried tomatoes until very finely ground. Reserve 2 tablespoons. Remaining ground tomatoes can be reserved for another use.

The the bowl of a food processor, combine the reserved 2 tablespoons sun-dried tomatoes, smoked Cheddar, flour, butter, sharp Cheddar, Worcestershire sauce, salt, and cayenne. Pulse for 30 seconds, or until mixture comes together and looks uniform.

Transfer the dough to a clean surface, and roll it into a 2 1/ inch long log. Wrap the log tightly with plastic wrap, and refrigerate for 1 to 2 hours.

Preheat oven to 325F. Line 2 baking sheets with parchment paper, set aside.

With a sharp paring knife, cut the dough log into 1/8 inch thick slices and place the slices on the prepared baking sheets.

Bake for 12 to 15 minutes or until deep golden brown and crispy. Transfer to a wire rack to cool

Bean Soup from Tuscany (La Ribollita)


Recipe courtesy of:  Nancy Josland Dalsin

Preparation - Needs time (beans soak 8 hours, long stove time)
Serves 4 - 6

Ribollita means 're-cooked' in Italy, and slow cooking is the secret of this hearty winter vegetable soup designed for wood stoves or back burners. There are many different recipes, but most Tuscan recipes call for cavolo nero - black leaf kale - the closest substitute being savoy (green, crinkled, loose-leafed) cabbage - and cannelini - tuscan white beans - the closest substitute being Great Northern beans. Most recipes call for the leek, onion, carrot, celery and tomato. You can use any other vegetables you might have at hand. You can also add more vegetables and water on succeeding days, cook for about an hour, and serve a new version. Good quality olive oil is also important.

INGREDIENTS:


1 cup (dried) cannellini or Great Northern beans
1 head of cavolo nero (black-leaf kale) (or 1/4 head green cabbage) shredded (sliced very thinly)
1/4 head of Savoy cabbage - shredded
1 bunch of Swiss chard - shredded
1 leek - chopped fine
1 onion - chopped fine
1 large carrot - chopped fine
1 large celery stalk including leaves - chopped fine
2 peeled plum tomatoes, ripe or canned - diced
2 cloves garlic, chopped fine (optional)
2 potatoes (optional) - diced
2 zucchini (optional) - diced
2 - 3 T extra virgin olive oil (use more if you like)
1/2 tsp dried rosemary, or leaves from one fresh sprig, chopped fine
1/2 tsp dried or fresh oregano
salt and pepper
Italian or French bread
Water - enough to cover
Large, covered oven-proof casserole or pot.

SOAK the beans in plenty of water for 8 hours or over night. Drain and rinse.

IN A large casserole or cast iron or cast aluminum pot, with a cover and a thick bottom (one variation calls for putting the soup in the oven for ½ hour, so consider this when choosing your cooking vessel), heat the olive on a bit more than medium heat - you want to sautee the ingredients slowly until the onion is transparent or lightly golden NOT browned - add the chopped onion, carrot, celery, and leek stirring often until the onion has turned color (about ten minutes, depending on the heat)

ADD the tomatoes, cabbage and the beans, more olive oil if you wish, and stir well to mix the ingredients.

ADD the optional rosemary/oregano, a pinch of salt and ground black pepper to taste and mix again.

ADD enough water to cover the ingredients by about
1/4 inch.

BRING to a very slow simmer and cook, covered, for about 1 1/2 hours or until the beans start to soften.

ADD water as necessary to keep the ingredients just covered. (for a 'soupier' soup, keep the water level a bit higher).

ADD the optional diced potatoes/zucchini (you can also do this on the following day if there is soup left over, to give it a new taste) - cook for another hour, until potatoes are cooked. Longer cooking softens the ingredients and blends them
more.

THE soup can stand for a few hours in a cool kitchen and be re-heated for the meal. The longer it lingers, the better it gets, and some recipes call for refrigerating the soup, covered, over night and serving it re-heated the next day.

Dijon Rosemary Rack of Lamb

Recipe by Nancy Josland Dalsin

Marinade

2 racks of lamb, (12 oz/375 g each)
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
...1 tbsp honey (15 mL) honey
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) chopped fresh rosemary
1 clove garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Directions

Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.

Preheat oven to 450ºF.

Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 to 3 minutes over a fairly high heat. Transfer to the oven and roast for 20 minutes, depending on desired doneness, let rest for 10 minutes.
The thickest part of the meat should register 125°F (52°C) (for rare) to 130°F (55°C) (for medium-rare) with an instant read thermometer.

Left over Turkey Dishes







Holiday Leftover Turkey Gumbo by Nancy Josland Dalsin




Kraft foods Turkey Leftovers:




Allrecipes.com Turkey Leftovers




Healthy Eating Made Easy: Leftover Turkey recipes




Hubpages.com: Turkey Souffle




Love Food Hate Waste.com: Recipes using Turkey









Some of mine made in the past:



Turkey and Dumplings







Turkey Left Over Casserole

(layers of turkey, stuffing, corn, mashed potatoes etc..)








Thanksgiving Roll-ups










Turkey Tetrazinni







11/17/10

Shepard’s Pie


Ingredients:

Serves 6-8

3 lbs ground beef
1 medium onion, diced
2 TBS chopped garlic
1 cup of corn niblets, drained
1 can of peas, drained
1 Red Pepper, diced
12 serving sizes of Instant Mashed Potatoes, prepared
½ cup shredded Cheddar Cheese
1 6 oz can tomato paste
2 TBS flour
1 ½ cups beef broth
2 TBS Worcestershire sauce
Salt, pepper, Cumin, Italian Seasoning, Paprika, Parsley

Directions

Cook mashed potatoes as directed on box, set aside. Sauté onions, garlic and pepper in 3 TBS of the butter until tender over medium heat. Add ground beef and sauté until no longer pink. Drain out all the excess oil. Add salt, pepper and spices of your choice. Add Worcestershire sauce, and tomato paste.

In a small sauce pan, whisk together the butter and flour over medium heat until golden brown and smooth. Slowly incorporate beef broth to make a gravy. When thickened add, spices of your choice to taste. Add the completed gravy to the meat mixture and blend well.

Spray a large baking dish with non-stick spray. Spread beef mixture on the bottom and scatter the corn and peas over it evenly.

Gently spread out the mashed potatoes on top. You can swirl the spoon around to make a nice scalloped look. Top with shredded cheddar cheese, sprinkle with Paprika and top with Parsley.

Cook at 375 degrees until top is just about browned and mixture is bubbling
(about 30 minutes).

11/11/10

Chicken Fajita Lasagna

Ingredients:

5 boneless Chicken breasts (or a pre-cooked Rottiserie chicken)
2 (Old El Paso) Fajita Dinner Kits
(with 1 spice, 1 sauce pack and 10 tortillas included in each)
1 large Red Pepper (chopped)
1 can of Corn niblets, drained (reserve the liquid)
1 bunch of green onions (chopped)
Extra Virgin Olive Oil
1 large bag of shredded Cheddar Cheese
Salt, Pepper, Chili powder, and Cayenne Pepper


Directions:

Place the chicken breasts on a sheet pan, rub with extra virgin olive oil and sprinkle with salt and pepper., bake at 425 degrees to cooked through. Set aside to cool.

Rub down all sides and bottom of a lasagna pan with butter or spray with non-stick spray.

Shred up all the chicken using 2 forks and put in a medium sized mixing bowl. Add the reserved corn liquid, 2 sauce packets and 2 spice packets from the fajita kit and stir to blend. Add chili powder and cayenne to taste.

Line up 6 tortillas to fit the bottom and up sides of bake dish. Sprinkle a little cheddar cheese, then spread a thin layer of the shredded chicken mixture on top. Sprinkle some of the onions, corn and peppers on top, drizzle a little EVOO and top with more cheese. Repeat the above steps to make 3 layers. Top with Cheddar and sprinkle the rest of the onions, corn and peppers on top.

Bake at 400 degrees for 30 minutes or until cheese is browned and slightly crispy around the edges.

11/10/10

Nancy's Koettbullar (Swedish Meatballs)

Recipe by: Nancy Josland Dalsin

Ingredients:

1/2 cup bread crumbs
1/2 cup cream, half and half
4 tablespoons butter, unsalted
1/4 cup white onion minced
1/4 pound ground beef
1/4 pound ground veal
1/4 poundground pork
1 large egg
1/8 teaspoon nutmeg
1/8 teaspoon cardamon
1/8 teaspoon cloves
1/2 teaspoon salt to taste
1/4 teaspoon black pepper freshly ground

Directions:

1. Soak the bread crumbs in the half and half for 5 minutes in a 2. Melt 1 tablespoon of the butter in a small skillet over low to When the foam starts to subside, add the onions and sauté them for about 2 minutes.

Let cool slightly.

3. Add the beef, veal, pork, egg nutmeg, cardamon, cloves, salt, pepper, and onions Gently combine the ingredients with your hands.

4. Cover the bowl and refrigerate the mixture for a couple of hours.

5. Shape the meat mixture with your hands into uniform balls, about the size of a golf ball. Arrange them on a plate in one layer so they do not touch each other.

Let the meatballs stand at room temperature for 30 minutes.

6. Melt the remaining butter in a sauté pan or skillet over When the foam starts to subside, add the meatballs.

(Do not crowd the pan; unless your pan is oversized, you will have to cook the meatballs in batches and keep the cooked ones warm in a preheated 200 degree F oven.) Saute the meatballs for about 5 minutes until they become brown on all sides.

Turn them as necessary, but do so gently.

7. Transfer the 'koettbullar' to a warm platter and serve over broad noodles, mashed potatoes or as an appetizer.

Nancy's Authentic Bolognese Sauce (Ragu)


Recipe courtesy of Nancy Josland Dalsin


It is worth the time to make a large batch and freeze in portions.

Ingredients

2 tablespoons olive oil
1 lb ground beef
1 lb ground pork
1 lb Italian Sausage
2 tablespoons finely chopped onion
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup dry red wine
1/2 cup milk
1/8 teaspoon grated nutmeg
1 - 28-ounce can peeled, whole tomatoes; roughly chopped, strained juice

How to make it

Cooked slowly, to develope it's rich, unique flavor. It takes about four hours to prepare and cook Bolognese.

Preparation:

Heat the olive oil and add the ground meats. Sauté the meat until all the water has cooked away and the meat is sizzling. Allow the meat to brown as you stir it.

Add the finely chopped onions, carrots and celery.

Season the mixture with salt and pepper. Thoroughly mixing while continuing to cook for about 3 minutes.

Pour in the wine and cook stirring until the wine is reduced and disappears.

Turn down the heat and add the milk and nutmeg and cook until the milk is reduced and disappears. The milk tenderizes the meat.

Add the tomatoes and mix thoroughly.

Bring the sauce to a boil and reduce to the least heat necessary to maintain a very slow simmer. A very slow simmer means that the air and steam bubbles that break the surface of the ragù occur only a few time each minute. DO NOT BOIL! There should be no spattering of the sauce. This step in cooking the ragù should be a slow reduction of moisture and concentration of flavors.

Cook uncovered for 3 hours, stirring occasionally to prevent sticking.

When done the ragù may be used immediately or refrigerated or frozen until needed.

11/5/10

Pork Chops with Creamy Mushroom Sauce



Ingredients

6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder and paprika to taste
1 egg
1 cup Italian style bread crumbs
¼ cup Parmesan Cheese
3 TBS chopped parsley
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk

Directions

Preheat oven to Broil. Spray a rimmed bake sheet with non-stick spray, drizzle a little EVOO on the tray.

In a bowl blend, bread crumbs, parmesan cheese, parsley, garlic powder and paprika to taste. In another shallow bowl beat the egg with about 2 TBS of water.

Dip the pork chops into the egg and dredge into the bread crumb mixture. Place on tray and broil on both sides until brown and crispy. About 8-10 minutes per side.

Lower the oven temperature to 375 degrees. Butter a 9 x 14 bake or casserole dish.

In a bowl mix the mushroom soup and milk; stir until blended. Add cooked pork chops to bake dish in one layer and pour over the creamy mushroom sauce.

Bake, covered, for 30 minutes until chops and sauce is brown and bubbly.

Three Cheese Manicotti


Ingredients

1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 1/2 cups (or 32 oz jar) tomato sauce

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water, sprinkle in some extra virgin olive oil and toss to prevent the noodles from sticking together.

Preheat oven to 350 degrees.

In a medium bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, pecorino romano cheese, parsley, salt and pepper; using a pastry bag or a large zip lock bag with the corner snipped off, fill manicotti with cheese mixture.

In a 9x13 bake dish, spray with non-stick spray, then spread a thin layer of tomato sauce on the bottom and arrange manicotti in a single layer; spoon over remaining sauce. Top with remaining Mozzarella and Pecorino Romano cheese, parsley and bake for 45-60 minutes or just until cheese is melted and slightly browned.

10/25/10

Stuffed Filet of Sole

Serve this over any rice dish. This is a quick week night dish that is easy to put together and good for the whole family.

Ingredients:
2 lbs Sole Filets
1 1/2 cup Italian style bread crumbs
1 TBS chopped Garlic
Juice of 1 Lemon
Zest of 1 Lemon
1 cup Chicken Broth
1/2 cup White Wine
3 TBS melted Butter
2 TBS Parsley
Salt and Pepper
Red Pepper Flakes *optional

Directions:

In a bowl mix bread crumbs, chopped garlic, lemon zest, parsley and melted butter until texture resembles wet sand.

In a large bake dish whisk together the chicken broth, white wine,  juice of one lemon, 1 TBS of Extra Virgin Olive Oil, Salt, Pepper and Red Pepper flakes to taste.

On each filet add about 1 TBS of the filling from top to bottom.  Roll up starting from the thinnest end, using a tooth pick to hold together. Place in bake dish.

Brush the tops with a little melted butter or EVOO, sprinkle with a little bread crumbs and Parsley.  Bake at 375 until fish is firm.

10/24/10

Sam’s Famous Carrot Cake

From AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8270&origin=detail&servings=15

*Cream Cheese frosting recipe follows*
Ingredients:

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt 2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut     (I left this out)
1 cup chopped walnuts (I left them out)
1 (8 ounce) can crushed pineapple with
juice
1 cup raisins

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12
    inch pan.

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set
    aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well.
   Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple
    and raisins.

5. Using a large wooden spoon or a very heavy whisk, add carrot mixture 
    to batter and fold in well.

6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F
    (175 degrees C) for 1 hour. Check with toothpick.

7. Allow to cool for at least 20 minutes before serving

Cream Cheese Frosting:


Ingredients

1/2 (8 ounce) package cream cheese
2 tablespoons cream
1 cup confectioners' sugar
1 tsp vanilla

Directions

Blend together the cream cheese and cream until light and fluffy.
Sift the sugar, and add to the cream cheese blend.

Chicken Florentine


Recipe courtesy PaulaDeen.com
http://www.pauladeen.com/recipes/view/chicken_florentine/

Prep Time:10 min
Inactive Prep Time:24 hr 0 min
Cook Time:30 min
Level:Easy

Serves:6-8 servings

Ingredients

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Directions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly

10/15/10

Cuban Mojo Chicken

Recipe from "What's Cooking in the Kitchen?" by Nancy Josland Dalsin

A chef's variation of the popular Cuban mojo marinade is used for beef, pork, chicken, and fish. Plan ahead 2 to 8 hours for marination time.

4 cloves garlic, halved
1 jalapeno chile, seeds and ribs removed and minced
1/2 bunch cilantro, chopped
Juice of 2 limes
Juice of 1 orange
2 Tablespoons white vinegar
1 Tablespoon cumin
Salt and pepper to taste

Preparation:

Place garlic, jalapeno, cilantro, lime juice, orange juice, vinegar, cumin, salt, and pepper in a heavy-duty blender or food processor. Pulse until well-combined.

Use as a marinade for beef, chicken, or fish. Beef or chicken may be marinated from 2 to 8 hours. Do not marinate fish any more than 1 hour or it will become mushy

10/14/10

Spicy Peanut Chicken

Ingredients

2 tablespoon peanut oil
2 lb boneless chicken breast-cut into bite sized pieces
2 medium red bell pepper, chopped
3 cups chicken broth
4 teaspoons soy sauce
½ cup creamy peanut butter
1 tablespoon sugar
3 cloves garlic, minced
¾ teaspoon ground cayenne pepper
3 TBS fresh ginger root, peeled and chopped
2 tablespoons cornstarch
1 bunch chopped green onions
1 cup chopped dry roasted peanuts
Salt and Pepper

*use less Cayenne (or none at all) if you don’t like it spicy!
Directions

Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Sprinkle with salt and pepper to taste. Mix in red bell pepper, and continue cooking until tender. Add in peanut butter, blend well, let simmer 5 minutes.

In a separate bowl, mix together the chicken broth, garlic, ginger, soy sauce, sugar, cayenne pepper and cornstarch. Pour into the chicken mixture. Toss in green onions (reserving some for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in ¾ cup of the peanuts. Garnish each plate with the reserved peanuts and green onions

10/10/10

Grandma's Gingerbread Pancakes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Grandmas-Gingerbread-Pancakes/Detail.aspx?ms=1&prop25=45726710&prop26=DailyDish&prop27=2010-10-10&prop28=RecipeOption&prop29=FullRecipe&me=1

Original Recipe Yield 10 pancakes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 egg
1/2 teaspoon vanilla extract
1/4 cup molasses
1 1/2 cups water

Directions

Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

10/8/10

Pasta with Escarole, White Beans and Chicken Sausage

Recipe by Healthy Recipe with Ellie Krieger
http://www.foodnetwork.com/recipes/ellie-krieger/pasta-with-escarole-white-beans-and-chicken-sausage-recipe/index.html
Cook Time:15 min
Level: Easy
Yield: 4 servings (serving size 2 cups)

Ingredients:

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1(14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Directions:

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with parmesan cheese.

9/30/10

Fresh Wild Pacific Coho Salmon and Corn Chowder

Recipe courtesy of Nancy Josland Dalsin

1 TBS butter

1 TBS vegetable oil
1 cup of diced celery hearts including the leaves (this is the most tender part of the celery and not stringy, the leaves have lot's of flavour so use them as well)
1 small sweet red bell pepper, diced
1 small sweet yellow bell pepper, diced
1/2 red onion, diced
2 cobs of corn, corn removed from the cob
1 carrot, peeled and diced
3-4 medium sized Yukon Gold potatoes, peeled and diced
2 cups of fish stock (check with your local fish monger for frozen fish stock, I used a fish stock that included smoked salmon, which gave this soup a light smokey flavour)
2 - 236 ml bottles of clam juice
1 cup of heavy cream
1 pound of fresh wild Coho Salmon, skin and pin bones removed, diced
3 TBS fresh chopped dill
2 TBS fresh chopped thyme
1 Tspn fresh chopped tarragon
kosher salt and fresh ground pepper to taste
chopped parsley for garnish (optional)


Saute onions, celery, peppers and carrot in butter and olive oil until soft and translucent, do not brown.

Add fish stock, clam juice and potatoes and simmer for 10 minutes.

Add corn and simmer for about 10 more minutes until potatoes are tender.

Add salmon and cream and fresh herbs and simmer on low for about 5-7 minutes stirring, until salmon is light and flaky, careful not to overcook the salmon.

Ladle into bowls, garnish with parsley or fresh dill and serve with crusty rolls.

Wild Mushroom Soup

Recipe courtesy of Nancy Josland Dalsin


Ingredients

4 tablespoons butter
2 pounds of any mushrooms, sliced, the wilder the better, I used Shitaki, Portabello, Enoki, Bunashineji and Chantrelle
1 large chopped onion
1/4 cup dry sherry
1/4 cup flour
1 tablespoon of chopped fresh thyme
1 bay leaf
4 cups of chicken, beef or vegetable stock
1 cup cream
salt and pepper
1 bunch of flat leaf parsley

Directions

Melt the butter in a soup pot and add the onions and mushrooms. Sauté for five minutes or so until the mushrooms are wilted and release their moisture.

Add the wine, thyme, bay leaf and flour and reduce the heat to low. Continue cooking for another five minutes or so stirring constantly and scraping the bottom of the pot.

Add the stock and cream and simmer for another 20 minutes or so. Taste and season with salt and pepper.

Serve as is or if your prefer, puree all or part of the soup. Sprinkle each bowl with lots of chopped fresh parsley.

Pad Kee Mao (Spicy Chicken and Rice Noodles) Recipe

Recipe courtesy of Nancy Josland Dalsin


INGREDIENTS

1 (14-ounce) package wide rice noodles
1/4 cup oyster sauce
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice (from about 2 limes)
3 tablespoons vegetable oil
2 medium shallots, peeled and thinly sliced
3 medium garlic cloves, peeled and coarsely chopped
1 pound chopped chicken
2 medium red or green bell peppers, thinly sliced
3 large eggs, lightly beaten
2 medium jalapeño peppers, thinly sliced
1 cup loosely packed Thai basil leaves

INSTRUCTIONS

Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.

Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add chopped chicken and cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.

Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately