Beef Bourguignon (Tyler Florence)

Extra-virgin olive oil
4 bacon slices
4 lbs. beef chuck or round, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup Cognac
1 bottle dry red wine, such as Burgundy
2 cups low-sodium beef broth
2 T. tomato paste
Bouquet garni (1 fresh rosemary sprig, 8 fresh thyme sprigs, and 2 bay leaves, tied together with kitchen twine or wrapped in cheesecloth)
4 garlic cloves, chopped
2 cups pearl onions, fresh or frozen, blanched and peeled
1 pound white mushrooms, stems trimmed
Pinch of sugar
2 T. unsalted butter
Chopped fresh flat-leaf parsley, for garnish

Serve with buttered egg noodles

Serves 8 to 10

Place a large, heavy pot over medium heat and drizzle in a 1-count of olive oil. Fry the bacon until crisp, about 5 minutes, then remove it to paper towels to drain, leaving the rendered fat in the pan. When cool, crumble the bacon and set aside.

Working in batches, add the beef to the pot and brown well on all sides over high heat, about 10 minutes per batch. Season each batch with a generous amount of salt and pepper and transfer to a plate while you brown the remaining beef cubes.

Return all the beef cubes to the pot and sprinkle with the flour, stirring to make sure the pieces are well coated. Pour in the Cognac and stir to scrape up the flavorful bits from the bottom of the pan. Cook over high heat until the Cognac has evaporated, about 10 minutes. Pour in the red wine and beef broth; then add the tomato paste and bouquet garni. Stir everything together and bring the liquid to a simmer. Cook uncovered until the liquid has thicken a bit, about 15 minutes, then cover the pot, reduce the heat to low, and simmer for 1 hour.

Add the garlic, pearl onions (blanched & peeled), and mushrooms to the pot along with the sugar (to balance out the acid from the red wine). Season with salt and pepper. Turn the heat up slightly and simmer 30 to 45 minutes longer, until the vegetables and meat are tender. Discard the bouquet garni, then stir in the butter to give the sauce a rich flavor and beautiful shine. Sprinkle with chopped parsley and the reserved bacon before serving.

My Notes:

I didn't have any Cognac, so I added an extra 1/4 cup of beef broth.

I used a bottle of Cabernet Sauvignon.

I didn't bother tying the bouquet garni with twine--just dropped the herbs in the pot. (Julia Child agrees with me on this one!)

I substituted a regular onion (rough chop) for the pearl onions.

The first time I made this dish, I served it with buttered noodles. Not bad, but I didn't love it. The second time I decided to skip the noodles and add potatoes to the pot. However, I didn't want them to overcook and fall apart, so I par-boiled them separately (peeled and cut-up) and added them to the pot a few minutes before serving.

Now here's my biggest adjustment to Tyler's recipe: The meat needs to cook much longer than the 2-2 1/2 hours he's suggested. I recommend at least 3-4 hours. And, if possible, cook it a day in advance. The flavors are amazing on the second day!

I have another recipe for Beef Bourguignon here. They're almost identical!

Zucchini Bread

Photo courtesy of ajacobs41

3 eggs
2 cups sugar
1 cup vegetable oil
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2-3 tsp. cinnamon
2 cups shredded zucchini

Beat eggs, sugar, oil and vanilla. Sift in dry ingredients and mix well. Stir in zucchini. Spoon into either 2 large or 4 small greased loaf pans.

Bake at 325 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Kid Friendly Pad Thai

1 Tbsp. sesame oil
2-3 cloves garlic
1/2 pound firm tofu, diced 1/4 inch
2 Tbsp. tamari
1/3 cup all natural peanut butter
1/4 cup honey or maple syrup
1/8 - 1/4 cup water
1 1/2 tsp. brown rice vinegar
1 large sweet red pepper, diced fine
1 small-medium zucchini, diced fine
1/4 cup peanuts, coarsely chopped
1/2 pound dry linguine, cooked
1/4 cup chopped fresh chives or scallions
sea salt and pepper to taste
Fresh limes

Heat the oil in a saute pan. Add the tofu, a little salt and pepper, saute for 10 minutes on medium-high heat, stirring often. You want it nice and brown. Add the garlic in the last minute or two of cooking.

Meanwhile, combine the tamari, peanut butter, honey and vinegar. Mix until smooth, add water to thin the sauce a little.

Pour half of the sauce into the pan with the tofu. Add the other vegetables and cook for 3-5 minutes. You're not cooking the veggies too much, because they are diced small and will cook super fast. You're almost just getting them and the sauce hot. Once cooked, add this mixture to the cooked linguine, tossing gently with tongs. Add the remaining sauce, chopped peanuts and chives. Toss a little more. Squeeze a little fresh lime juice over the top and serve.

Yield: 4 servings

I found this yummy recipe on Heather's blog and it's become a favorite of ours.

Notes: I'm not a big fan of tofu, so I decided to use shrimp, scallops and boneless, skinless chicken breasts instead. (You can use any combination of these three ingredients.) Of course, you need to adjust the cooking time, depending on the size of your scallops and chicken pieces. Shrimp cooks very quickly (3-4 minutes), so be careful not to over cook them or they'll taste rubbery.

I use honey (instead of maple syrup) and prefer a little less than the recipe calls for. I also use regular peanut butter. One time I didn't have any tamari, so I used soy sauce. It honestly don't know if I could tell the difference.

Berry Best Bran Muffins

(photo courtesy of KTCS9)

1 cup unprocessed wheat bran
1 cup whole-wheat flour
1/2 cup sugar
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup low-fat buttermilk
1/2 cup unsweetened applesauce
2 Tbsp. canola or corn oil
1 large egg
1 tsp. vanilla extract
1 cup fresh or frozen blueberries (no need to thaw if frozen)

Preheat oven to 400 degrees. Line 12 muffin cups with bake cups.

In a large bowl, stir together the wheat bran, flour, sugar, baking soda, cinnamon, and salt. Make a well in the center.

In a medium bowl, whisk together the remaining ingredients except the blueberries until well blended. Pour into the well. Stir until the wheat bran mixture is just moistened. Don't overmix; the batter should be lumpy.

Using a rubber scraper, carefully fold the blueberries into the batter. Spoon into the bake cups to fill about three-quarters full.

Bake for 20 to 22 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer the muffin pan to a cooling rack and let the muffins cool for 5 minutes. Turn the muffins onto the rack and let continue to cool. Serve warm or at room temperature.

Yield: 1 dozen
121 calories

Freeze any extras for up to two months. Reheat in microwave.

I discovered this delicious recipe in American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love

Shrimp Tacos

1/2 cup fat-free sour cream
2 Tbsp. snipped fresh cilantro
1 tsp. canola or corn oil
13-14 oz. peeled raw shrimp, rinsed and patted dry
1/2 tsp. chili powder
1/2 tsp. ground cumin
2 medium garlic cloves, minced
8 6-inch corn tortillas
2 cups shredded lettuce (romaine, iceberg or cabbage)
1 small tomato, diced
2 Tbsp. sliced black olives (optional)


Grated Monterrey Jack cheese
Guacamole

In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan.

Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from heat.

Wrap the tortillas in damp paper towels and steam in microwave for 1 minute.

Fill each tortilla with lettuce, tomato and olives. Spoon the sour cream mixture on each. Top with the shrimp.

Serves 4
Calories: 206 per serving (2 tacos)

Another delicious recipe from American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love

Note: The original recipe doesn't include cheese or guacamole, so please note that the calories per serving will be a bit higher with my modifications.

Three-Grain Raspberry Muffins

1/2 cup rolled oats (not instant)
1 cup milk (1-percent low-fat or plain soy)
3/4 cup all-purpose (plain) flour
1/2 cup cornmeal, preferably stone-ground
1/4 cup wheat bran
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup honey
3 1/2 Tbsp. canola oil
2 tsp. grated lime zest
1 egg, lightly beaten
2/3 cup raspberries

Preheat the oven to 400 degrees. Line a 12-cup muffin pan with paper or foil liners.

In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.

In a large bowl, combine the flour, cornmeal, bran, baking powder, and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture, and egg. Beat until just moistened but still slightly lumpy. Gently fold in the raspberries.

Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake until the tops are golden brown and toothpick inserted into the center of the muffin comes out clean, 16-18 minutes. Transfer the muffins to a wire rack and let cool completely.

Yield: 12 muffins
Calories: 161

Original recipe from The New Mayo Clinic Cookbook: Eating Well for Better Health

Note: I didn't have any raspberries on hand, so I used blueberries.

Oatmeal Pancakes

(Click on photo for larger image.)

2 cups rolled oats (not instant)
2 cups buttermilk
1/2 cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs, lightly beaten
1/2 cup (1 stick) unsalted butter, melted but not hot
Vegetable oil (or spray) for greasing the pan (I used unsalted butter)
Syrup or jam & powdered sugar, for topping

The night before:

Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover and refrigerate overnight.

The morning of:

Remove the bowl of buttermilk/oats from the refrigerator. Set aside.

In another medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Set aside.

Add the lightly beaten eggs and cooled melted butter to the oat mixture. Stir well.

Add the flour mixture, stir to blend. The batter will be very thick.

Heat a large nonstick skillet or griddle over medium-high heat. Brush (or spray) with oil or butter. When the griddle is hot (water drops sizzle), pour a scant 1/4 cup at a time onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges (roughly 3-4 minutes), flip the pancakes. Cook until the other side is golden brown.

Re-grease the pan, repeat with more batter.

Serve hot with syrup or butter, powdered sugar and jam.

Yield: About 12 pancakes

Notes:

I discovered this fabulous recipe on Orangette. Go here to read more about the origin of this delicious alternative to regular buttermilk pancakes.

I added a couple of splashes of buttermilk to the final mixture and wound up with 2 dozen pancakes. I also added a few blueberries to a couple of the pancakes (BEFORE the first flip) and they were outstanding!

I followed Molly's advice and saved the leftover pancakes for future snacks. After they've cooled to room temp, I place a couple in individual baggies and stored them in the freezer. I simply defrost a bag in the refrigerator overnight and add a little bit of peanut butter to make a sandwich for my on-the-go breakfast. I may actually like them better this way than fresh off the griddle!

Cranberry Flax Granola Bars

(Click on photo for larger view)

1/2 cup brown sugar
1/2 cup creamy peanut butter
1/2 cup Crisco
3 egg whites
1 tsp. vanilla extract
1/4 cup ground flax seed
2 1/2 cups regular (not instant) oatmeal
1 tsp. cinnamon
1/3 cup dried cranberries (I used Craisins)
1/2 tsp. salt
1/3 cup chocolate chips (dark or semisweet)
1/3 cup nuts (optional) (I used no-salt, roasted almonds)

Blend peanut butter, Crisco, brown sugar, vanilla and egg whites. Stir in flax seed, oatmeal, cinnamon and salt.

Once well mixed, blend in dried cranberries, chocolate chips and nuts.

Spray a 9x13 pan with Pam and pat the mixture into the pan with damp hands.

Bake 15 minutes at 350 degrees or until just set.

Cut into 12 bars as soon as you remove the pan from the oven.

Once cooled, remove bars from the pan.

Yield: 12 bars

These are delicious! I got the recipe at a cooking class at my gym. I believe each bar has 180 calories. Other than the Crisco, these bars are a perfect snack.

Corn and Shrimp Chowder with Bacon

6 ears corn, husks and silks removed
4 slices bacon, cut into 1/2-inch strips
8 scallions, white and green parts separated and thinly sliced
2 medium baking potatoes, peeled and cut into 1/2-inch pieces
2 Tbsp. all-purpose flour
3 cups whole milk
1 tsp. seafood seasoning
1/2 tsp. dried thyme leaves
1 lb. large peeled and deveined shrimp
coarse salt and ground pepper
crackers, for serving (optional)

Cut of tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs.

In a large saucepan, cook bacon over medium-high until crisp and browned, 4-5 minutes. With a slotted spoon, transfer bacon to paper towels.

Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.

Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon. Serve crackers alongside, if desired.

Serves 4

489 calories per serving

Notes:

I didn't have fresh corn, so I used 4 cups frozen. I didn't have any seafood seasoning and I don't think it mattered. This is delicious, but I would like it to be a bit thicker. Next time I'll add a little mixture of cornstarch and water -- or reduce the amount of water added.

Original recipe from Martha Stewart's Everyday Food (In Season - July 2009 issue)

Cheeseburger Soup

Photo courtesy of Kristen Doyle

1/2 lb. ground beef
3/4 cup chopped white onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
5 Tbsp. unsalted butter, divided
2 cans low-sodium chicken broth
4 cups peeled, diced potatoes
1/4 cup flour
2 cups (8oz) Velveeta, cubed
1 1/2 cup milk
3/4 tsp. salt and 1/2 tsp. black pepper
1/4 cup sour cream

In a 6-quart saucepan, brown beef; drain and set aside beef.

In the same saucepan, sautee onion, carrots, celery, basil and parsley in 2 Tbsp. butter until vegetables are tender (about 10 minutes).

Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small pan, melt remaining 3 Tbsp. of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes.

Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.

Remove from heat; stir in sour cream.

Makes 8 servings

Notes:

I discovered this amazing soup on Dine & Dish. I should be upset with Kristen for introducing me to this heart attack-in-a-bowl recipe, but decided it isn't any worse for me than half the recipes on my blog! I'll just have to try to limit the frequency of making this delicious soup to no more than once a month. Yummmm-O!!!

Pumpkin-Chocolate-Chip Squares

(Photo courtesy of Martha Stewart)

2 cups all-purpose flour
1 Tbsp. pumpkin-pie spice
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin puree
1 package (12 oz.) semisweet chocolate chips

Preheat oven to 350 degrees.

Line bottom and sides of a 9x13 baking pan with foil, leaving an overhang on all sides.

In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35-40 minutes. Cool completely in pan.

Lift cake from pan, (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Note: These were awesome and received lots of great compliments. However, I think the chocolate chips overshadowed the pumpkin flavor. I might go with 3/4 of a bag (12 oz.) of chocolate chips next time around. I also found the following comment on Martha's website:

I cut out half a stick of butter and a quarter cup of sugar and added a half cup of apple sauce. Success! A little less fat and a little less sugar, but still really moist and delicious.

I may try this substitution next time.

Recipe discovered at Martha Stewart Food.

Snickerdoodle Cookie Bars

Photo courtesy of Kristen Doyle

I discovered this awesome recipe on Kristen's Dine & Dash blog earlier this year. I've made these treats several times since and they've become a huge hit with my family, book club members, and co-workers. Unfortunately, the bars always seem to disappear before I can get a decent photo, so Kristen has graciously allowed me to borrow this mouthwatering picture. Not only is she a great cook, but she's an incredible photographer. In addition to her popular food blog, she now hosts an informative blog for culinary photography. I need to spend more time over there!


1 1/2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened (unsalted)
3/4 cups sugar
1 egg

Topping:

1 Tbsp. sugar
1/2 tsp. cinnamon

Preheat oven to 350 degrees.

Spray a 9x9 or 9x13 pan (depending on how thick you want the bars to be) with PAM.

Stir together flour, cream of tartar, baking soda and salt. Set aside.

Cream softened butter and sugar in a mixing bowl until light and fluffy. Add egg. Gradually add flour mixture. Spread into prepared pan.

Combine sugar and cinnamon in a small bowl. Sprinkle over dough.

Bake at 350 for 15-20 minutes or until golden brown. Test with a toothpick. Allow bars to cool in pan. Turn out on to cutting board and cut to desired size.

My notes:

These are excellent by themselves, but they're also quite yummy topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.

One batch goes far too quickly. Might want to double it!

Heather's Heavenly Sandwich Bread

It's been almost exactly a year since I discovered Heather's wonderful recipe for sandwich bread. When she first blogged about it, I couldn't think of a better way to save some money (I was paying over $3 for my favorite "healthy brand" at the grocery store), and to be sure exactly what ingredients I was ingesting. I quickly printed off a copy, planning to make a couple of loaves later that week. I can't believe it took me so long to finally try it out. It's such a simple recipe and so affordable and healthy. I honestly can't think of a single reason why I'd ever want to buy bread from a grocery store ever again! Here's what Heather has to say about her delicious bread:

I've tried many, many bread recipes with the hopes of finding a good, soft sandwich bread. One that would stay soft for longer than a single day... it's been important to me that I replace store bought (nice and soft) wheat bread for one that we could make here and Emily would go for... I came up with this recipe, it fits the bill perfectly. And again, I know what goes into it. Let's just say that is my lunch-making mantra.

You Could Call This Sandwich Bread

2 cups warm water (110F)
1/2 cup agave nectar (honey or sugar is fine)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons sea salt
1/4 cup light vegetable oil (your preference)
4 cups all purpose white flour (we use organic white whole wheat, germ still in)
2 cups whole wheat bread flour

1. In a large bowl, dissolve the agave in the warm water, add yeast. Allow to proof until yeast resembles a creamy foam, about 10 minutes.

2. Mix salt and oil into the yeast. Work in 6 cups of flour. Knead dough on a lightly floured surface until smooth. Use a little more flour if needed. Place in well oiled bowl, and turn once to coat the entire surface of the dough with oil. Cover with a clean damp cotton cloth. Allow dough to rise until double in size, about an hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9x5 loaf pans. Allow to rise for 30 minutes.

4. Bake in a 350F oven for 25 minutes. When you thump the top of the bread it should sound hollow.

TIP: My house tends to be on the cool side, even in the summer. I turn my oven on 200 and allow the bread to rise on the stove top. Works really well.

For a buttery crust, brush hot loaves with butter. Cool on a rack and enjoy!

My notes:

I use honey.

1 1/2 tablespoons of yeast = 2 packets

I use 3 cups white flour and 3 cups whole wheat and it is perfect. I didn't notice the specific "bread flour" detail and will plan to make it exactly the same way as Heather indicates next time I need to buy whole wheat. I'll come back here and update my notes.

I use my KitchenAid mixer with the bread hook, but still knead it by hand for a few minutes just to get the full enjoyment out of making my own bread!

Make sure you have some soft butter ready to slather on the first warm slice. Or, better yet, homegrown tomatoes and mayo. It just doesn't get any better!

Be sure to visit Heather's lovely blog. She is such a talented writer and not only do I come away from reading her latest posts with more recipes to sample, but I leave with a powerful sense of peace and calmness.

Thank you, Heather, for your yummy bread and your fantastic blog!

Provolone & Pancetta Stuffed Chicken Breasts

1 tsp. plus 1 1/2 cups olive oil
6 oz. pancetta, cut into 1/4" dice
2 garlic cloves, minced
1 Tbsp. minced fresh sage
5 boneless, skinless chicken breast halves, each about 8 oz., pounded 1/2" thick
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
4 egg whites, lightly beaten
3 1/2 cups toasted bread crumbs

In a frying pan over medium-high heat, warm 1 teaspoon of oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage.

Create a pocket in each chicken breast. Season chicken on both sides with salt and pepper. Stuff each breast with 2 tablespoons of cheese and 1 tablespoon pancetta mixture. Set chicken on wire rack-lined baking sheet; place in freezer for 5 minutes.

Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate for 15 minutes.

In wide pan over high heat, heat 1 1/2 cups of oil. Fry chicken in batches, 5 to 6 minutes. Turn chicken; reduce head to medium. Cook until chicken is cooked through, 7 to 8 minutes. Add more oil if necessary. Drain on paper towels.

Serves 5

I found this delicious recipe in a Williams-Sonoma catalog.

One-Hour French Bread

1 1/2 cups warm water
1 Tablespoon honey
1 1/2 teaspoons salt
1 1/2 Tablespoons Active Dry Yeast
3-4 cups flour (any combination of white and whole wheat)

Preheat oven to 375°.

Combine water, salt, honey and yeast in a medium bowl. Let sit 5-10 minutes, until bubbling.

Add flour, stirring with a wooden spoon, until dough is no longer sticky. Roll dough into a 12-14" roll (or divide in half and roll into two long skinny baguettes). Place dough on a cookie sheet (not a bread pan), greased or sprayed with non-stick spray. Cover dough with damp dish towel and allow it to sit in a warm location for 30 minutes.

Cut diagonal slits, 1/2" deep, on top of the loaf. Spray with salt water, if desired.

Bake 20-30 minutes.

I discovered this recipe by Sadge over on Simple, Green, Frugal Co-Op. It's the easiest recipe and, oh, so delicious!!

Note: The original recipe calls for a 450 degree oven; rising time of 20 minutes; baking time of 20 minutes. I've adjusted the oven temp, prep and baking time to my personal preference in order to achieve a less dense & doughy loaf of bread.

Beef Ravioli in Basil-Cream Sauce

1 (24-oz.) package frozen beef ravioli
2 Tbsp. butter
1 (8-oz.) package sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10-oz.) can diced mild tomatoes and green chiles, drained
2 Tbsp. chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 tsp. salt

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm in separate dish.

Melt butter in Dutch oven over medium-high heat. Add mushrooms and next 3 three ingredients; saute 6 minutes. Stir in tomatoes and green chiles, basil, and cream; bring to a gentle boil. Reduce heat, and simmer (uncovered), stirring occasionally, 5 minutes. Stir in cheese, salt and ravioli, tossing to coat.

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes

Notes:

This is such a delicious recipe. I like to sprinkle a small handful of toasted pine nuts on each serving. I've also added pan-seared shrimp and scallops when I've wanted a heartier meal. I usually substitute the beef ravioli with cheese-filled when adding the seafood.

Recipe discovered in Southern Living Christmas Cookbook: All-New Ultimate Holiday Entertaining Guide

Better Than Sex Cake

(Click on photo for larger view)

1 box Duncan Hines butter cake mix
1 8-oz. package chocolate chips
1 8-oz. package pecans, chopped (optional)
1 box instant vanilla pudding mix
1/2 box unsweetened German chocolate, grated
1 8-oz carton sour cream
1/2 cup vegetable oil
1/2 cup milk
4 eggs
1 stick unsalted butter, room temperature

Preheat the oven to 350 degrees. Mix all the ingredients with the cake mix. Pour into a greased and floured Bundt pan. Bake 1 hour. When the cake is cool, make the icing.

Frosting

1 8-oz package cream cheese, at room temperature
1 box confectioners' sugar (3 3/4 cups)
1 teaspoon vanilla
Chopped nuts
Flaked coconut

Cream together the cream cheese and sugar. Add the vanilla. Ice the cake. Sprinkle with the nuts and coconut.

I discovered this recipe in Michael Lee West's Consuming Passions: A Food-Obsessed Life, which I reviewed here. I have to say it was a bit of a challenge trying to figure a few essential details! For instance, how many servings in a box of instant vanilla pudding mix? 4 or 6? How many ounces are in 1/2 a box of unsweetened German chocolate? 4? Now that confectioners' sugar (powdered sugar) comes in a bag, how do you know how many cups are in a box? Thank goodness for Google, at least on that last question. I went with a 4 serving size box of pudding and a 4 oz box of chocolate. I'm happy to report that the cake was delicious!

One more thought. This cake is so yummy, you could serve it without any frosting and still have a hit. I don't care for coconut, so I left that (and the chopped nuts) out of the frosting. Maybe that's why it tasted too sweet. The nuts and coconut might help cut that extra-sugary taste.

Tequila Shrimp & Orzo

1 pound large shrimp in shell (21-21 per pound), peeled and deveined
1/2 pound large bay scallops, rinsed and halved
2 Tbsp. unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema* or sour cream

Garnish:
1 scallion, thinly sliced
Quartered limes

Orzo (or rice pilaf), prepared

Gently pat-dry seafood with paper towels.
Heat butter in a large skillet over medium-high heat until foam subsides.
Sauté shrimp and scallops, turning, until just cooked through, 3-5 minutes.
Reduce heat and add tequila, then increase heat back to medium-high.
Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).
Cook, shaking skillet gently, until flames subside.
Remove from heat and stir in crema.

Serve over cooked orzo (or rice) with a garnish of scallions and a squeeze of lime juice.


*Crema is a Mexican version of sour cream or Creme Fraiche.

Notes: I discovered this recipe over at Dine & Dish this past summer. Not only is Kristen a great cook, but she writes wonderful posts. I've been following her blog for quite some time now and always enjoy dropping in to see what she's cookin' up!

I've made this dish a couple of times and it's been a huge hit with my husband. I discovered a few modifications in the comment section on Epicurious (from where the recipe originates) and each time it's turned out just as yummy.

1. Since we love scallops, I decided to reduce the original amount of shrimp and add some scallops.

2. I like to cook the orzo in chicken broth with a couple of tablespoons of tomato paste.

3. I measured out the Crema and allow it come to room temperature so it doesn't reduce the temperature of the cooked seafood when added.

4. Cilantro is a nice garnish, if you're a fan. I'm not, although my husband is.

5. Lime juice goes with just about everything Mexican.

Capellini with Shrimp and Creamy Tomato Sauce

3 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined
3 large garlic cloves, minced
1/4 tsp. dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp. fresh lemon juice
1/2 lb. capellini (angel-hair pasta)

Bring a large pot of water to boil. Cook capellini according to package directions, until al dente. Drain and set aside.

While pasta is cooking, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Do not overcook! Remove shrimp from pan and set aside.

Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Return shrimp to sauce and cook just long enough to heat. Serve over hot pasta.

Yield: 4 servings

Notes:

I added some large scallops (halved) to this dish, searing them along with the shrimp. This is a very quick and delicious meal. All you need to add is some crusty French bread and a crisp green salad.

Original recipe from Gourmet magazine (Paul Grimes)

Crab Cakes

1 Tbsp. butter
1 green onion, finely chopped
2 Tbsp. finely chopped red bell pepper
1 garlic clove, minced
3 Tbsp. heavy cream
1 Tbsp. Dijon mustard
1 egg
1/2 tsp. minced fresh parsley (Italian/Flat leaf)
Cayenne pepper
1/2 cup bread crumbs
1 lb. white or claw crabmeat, picked free of any bits of shell*

1/2 cup bread crumbs
1/4 cup grated Parmesan
3 Tbsp. vegetable oil

Melt 1 tablespoon of butter in heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic until the pepper is tender, approximately 3 minutes. While vegetables are cooking, mix the cream, mustard, egg, parsley, cayenne pepper and 1/2 cup bread crumbs in a large mixing bowl. When vegetables are done, add them to the bowl, mixing well. Gently fold in the crab meat.

Form the mixture into 8 patties, about 1/2-inch thick. In another mixing bowl, combine the remaining 1/2 cup bread crumbs with the Parmesan. Gently pat this topping onto both sides of the patties. Place on a plate, cover with plastic wrap and refrigerate until firm, about 2 hours.

After crab cakes have had time to chill, heat a large skillet with 3 tablespoons of vegetable oil. Sauté the crab cakes in the hot oil for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree (F) oven.

Serve with a small dollop of dill sauce on top of each crab cake.

Yield: 4 servings

Adapted from original recipe by Paula Deen

Notes:

I've tried a couple of recipes for crab cakes and these are by far the best! My husband and I love them so much and can make a meal of them when combined with a large green salad.

The original recipe calls for 2 tablespoons of butter (combined with 2 tablespoons of oil) for frying. I think the straight oil makes for a crispier cake. I used Japanese Panko bread crumbs instead of regular bread crumbs. I used 2-6 oz. cans of crab (drained), so I wound up with a little less than the specified pound. It didn't seem to make a difference.

* I prefer lump crab meat. Claw meat is a lower quality and doesn't taste quite as good.

Dill Sauce

3/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp. fresh lemon juice
1 1/2 tsp. dried dill weed or 1 Tbsp. fresh dill sprigs, minced
1/2 tsp. salt
1/4 tsp. white pepper
1 tsp. Dijon mustard (optional)

In a bowl, combine all ingredients and blend (by hand) until smooth. Cover and chill.

Yield: 1 cup

Recipe adapted from San Juan Classics Cookbook

Walnut Salad Dressing

1 green onion (chopped fine)
1/2 tsp. flat-leaf parsley (minced)
1 clove garlic (minced)
1 1/4 tsp. salt
1/4 tsp. white pepper
1 tsp. paprika
1/2 Tbsp. dried tarragon
1 1/2 Tbsp. sugar
1/4 cup finely chopped walnuts
1 1/2 Tbsp. tarragon vinegar
1 3/4 cups mayonnaise
2/3 cup buttermilk

Combine all ingredients and mix well. Store in refrigerator for up to 2 weeks.

Yield: 1/2 quart

Notes:

I like to had a handful of coarsely chopped walnuts, as well as the finely chopped portion.

We got this recipe from one of our favorite restaurants in Fort Worth, Texas. Unfortunately, Waterstreet has since closed.

Pasta with Sausage and Cream Sauce

1/4 cup butter
1 1/2 pounds sweet Italian sausage, casings removed
2 cups heavy cream
1 cup dry white wine
1 Tbsp. minced fresh Italian parsley
1/2 tsp. nutmeg
1/2 cup freshly grated Parmesan cheese
12 oz. pasta, cooked al dente and drained


1/2 cup freshly grated Parmesan cheese
1 Tbsp. minced fresh Italian parsley

In a large skillet, melt butter. Stir in sausage and fry until brown. Remove sausage and drain grease. Return sausage to skillet and stir in cream, wine, 1 tablespoon parsley, nutmeg and 1/2 cup Parmesan. Simmer for 3-4 minutes

Cook pasta according to package directions. Drain and place pasta in heated serving dish. Stir in 2 tablespoons of sausage mixture and remaining 1/2 cup Parmesan. Toss until pasta is coated. Pour remaining sausage mixture over pasta. Sprinkle with 1 tablespoon parsley.

Yield: 6 servings

Notes:

This is excellent on basil-flavored fettuccine. I've added sautéed asparagus, mushrooms and tomatoes to the mixture, as well. I don't bother with the heated serving dish.

Adapted from Creme De Colorado Cookbook

Grilled Rosemary Chicken in Herb Vinaigrette

1/4 cup dry white wine
1/4 cup rice vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1 garlic clove, minced
1/4 cup olive oil
1/4 cup canola oil
Salt and pepper to taste
3 Tbsp. chopped fresh rosemary
3 Tbsp. chopped fresh marjoram

1 (3-pound) chicken, butterflied

For the vinaigrette, process the wine, vinegar, Dijon mustard, Worcestershire sauce and garlic in a blender or food processor until blended. Add the olive oil and canola oil gradually, processing constantly until thickened. Season with salt and pepper. Add the rosemary and marjoram. Process just until blended.

For the chicken, pierce the chicken with a sharp knife and arrange in a shallow dish. Pour the vinaigrette over the chicken, turning to coat. Marinate, covered, in the refrigerator for 6 to 8 hours, turning occasionally; drain.

Grill the chicken over medium-high heat (grill lid closed) until cooked through, turning occasionally.

Serves 6

Notes:

I didn't have any fresh herbs, so I used dried rosemary and marjoram. Rather than butterfly a whole chicken, I used one cut-up chicken. I grilled it the pieces for about 20 minutes total.

Original recipe from Colorado Colore: A Palate of Tastes

Roasted Lime-Cilantro Eye of Round Roast Tacos

8 garlic cloves
1 jalapeno pepper, seeded and diced
1/4 cup chopped fresh cilantro
1/4 cup fresh-squeezed lime juice
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1 Tbsp. coarse-grain salt
1 Tbsp. olive oil
1 (4.5-pound) eye of round roast

Corn or flour tortillas, warmed

Garnishes:

Diced fresh tomatoes
Shredded cheddar and/or Jack cheese
Sour cream
Pico de Gallo
Guacamole
Cilantro

Process the first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides of bowl.

Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours. Unwrap roast; place in a 13-x 9-inch pan.

Bake, covered, at 325° for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180°. (Meat will not shred below this temperature.) Let stand 10 minutes before shredding or chopping.

Serve with warm tortillas, tomatoes, cheese, guacamole, salsa, and sour cream.

Makes 12 servings

Notes:

I only used half the amount of beef (and the full amount of ingredients for the paste) and it still made plenty of meat for several meals (for two adults). I didn't include the garlic, so rather than a paste, I wound up with a marinade. I simply placed the meat in a large Ziploc bag, added the marinade and let it sit in the refrigerator over night, turning occasionally.

I also didn't bother with the 1-inch cuts in the roast.

I didn't have coriander seeds or cumin seeds, so I used 2 teaspoons of dried ground coriander and cumin. I probably could have even gone with a full tablespoon of each.

Instead of roasting the meat in the oven, I used my crock pot, cooking it for 8 hours on the low setting. It turned out great!

This is a nice alternative to my pork carnitas. Delicious for tacos, enchiladas, or mixed with scrambled eggs (Machaca Con Huevos).

Adapted from Southern Living magazine (April 2004)