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.