Kiss the Cook

Beef Bourguignon (Tyler Florence)

2011-03-06T07:27:00.001-08:00

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

2010-04-26T15:38:00.000-07:00

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

2010-03-21T12:06:00.001-07:00

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

2010-03-21T08:01:00.000-07:00

(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

2010-03-21T06:24:00.000-07:00

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

2010-03-18T04:00:00.000-07:00

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

2010-03-17T09:42:00.000-07:00

(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

2010-03-14T16:04:00.000-07:00

(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

2010-01-25T15:30:00.000-08:00

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

2010-01-23T12:46:00.000-08:00

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

2009-10-28T16:02:00.000-07:00

(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

2009-09-27T08:00:00.000-07:00

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

2009-09-26T10:00:00.000-07:00

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

2009-06-07T15:45:00.000-07:00

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

2009-01-25T17:31:00.000-08:00

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

2009-01-05T06:00:00.000-08:00

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

2008-11-02T10:55:00.000-08:00

(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

2008-10-25T10:03:00.000-07:00

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

2008-07-08T13:09:00.001-07:00

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

2008-07-07T18:38:00.000-07:00

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

2008-07-07T12:55:00.000-07:00

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

2008-07-06T13:28:00.000-07:00

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

2008-07-02T14:51:00.000-07:00

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

2008-05-08T13:56:00.000-07:00

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

2008-05-08T12:27:00.000-07:00

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)

Navy Bean and Ham Soup

2008-05-08T12:04:00.000-07:00

1 lb. dried navy beans
6 cups water
1 cup chopped carrots
1 cup chopped celery
2 cups diced potatoes
1 tsp. garlic powder
1 tsp. minced onion
2 tsp. salt (optional)
1/2 tsp. ground white pepper
1 cup diced smoked ham
2 bouillon cubes (chicken-flavored)
1 Tbsp. chopped chives

The night before, place the dried beans in a large pot. Cover with water and soak overnight.

The following morning, drain the water and place the beans in a 4-quart crock pot. (Or, simply use 3-4 cans of navy beans.)

Add 6 cups of water and the remaining ingredients to the crock pot. Stir well and cover.

Cook on low setting for 8-10 hours (or high setting for 5-7 hours).

Yield: 6-8 servings

Notes:

I've always made this with canned beans. I like to throw in a ham bone and usually use the meat from a honey-baked spiral ham.

Warning: Do not feed the leftovers to your dog! ;)

Artichoke Dip

2008-04-13T20:52:00.000-07:00

2 cups canned artichoke hearts, drained and quartered
2 Tbsp. olive oil
2 cloves garlic, minced

8 oz. cream cheese, softened at room temperature
1 cup mayonnaise
1 cup grated parmigiano
1 cup sour cream
Dash cayenne pepper
Salt & pepper to taste

2 Tbsp. plain breadcrumbs

Sauté artichokes and garlic in olive oil over medium-high heat for a few minutes until artichokes have a little color.

Meanwhile, in a medium bowl, combine next 7 ingredients. Add cooked artichokes and garlic. Place in small casserole dish and top with breadcrumbs.

Cover and bake at 375 degrees until bubbly (about 25-30 minutes).

Serve with cracker bread or toasted baguettes.

Alternate:

Substitute 1 cup crab meat for 1 cup artichoke hearts. Pinch of bay spices, basil and oregano.

Notes:

I had this at a dinner party several years ago and have since decided it is by far the best artichoke dip I have ever tasted. I serve it with Panera's Asiago Cheese Demi bread (untoasted slices). The combination of flavors is marvelous. I could eat this and a Caesar salad and call it dinner.

The recipe originates from Cristina's of Sun Valley.

Roasted Shrimp & Orzo

2008-04-11T16:15:00.000-07:00

Kosher salt
Olive Oil
1/2 lb. orzo (rice-shaped pasta)
1/4 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
1 lb. shrimp, peeled and deveined (16-18 count)
1/2 cup minced scallions, white and green parts
1/2 cup fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 hothouse cucumber, unpeeled, seeded, and medium-diced
1/4 cup small-diced red onion
1/4 lb. good feta cheese, large-diced

Preheat oven to 400 degrees.

Fill a large pot with water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 1 teaspoon salt, and 1/2 teaspoon of pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Serves 3-4

Note: This is half the original recipe (which serves 6). I would strongly recommend either omitting the red onion or reducing the amount, as this has far too much onion. I'm not even sure if you need the red onion with the scallions. The herbs seemed a bit overwhelming, too, so adjust to your own preference. I used a basil-tomato flavored feta.

Modified from original recipe in Barefoot Contessa At Home Cookbook.

Seafood Pasta

2008-04-06T09:37:00.000-07:00

2-3 green onions, chopped
8 oz. button mushrooms, cleaned and sliced
2 garlic cloves, minced
2 Tbsp. olive oil
1 large tomato, seeded and diced
1 cup half-and-half
1 Tbsp. flour
1/4 tsp. salt
1/2 Tbsp. tomato paste (optional)
1/4 cup dry white wine
2 Tbsp. butter
1/2 pound bay scallops, drained
1/2 pound large shrimp, peeled and deveined
8 oz. angel hair pasta
Grated Parmesan cheese

Bring a large pot of water to boil for pasta.

While water is heating, sauté onion, mushrooms and garlic in hot oil in a large skillet over medium heat until tender. Add tomatoes and cook for 2-3 minutes.

Stir the half-and-half and flour together in a measuring cup. Add to vegetable mixture, along with the wine, salt and tomato paste (if desired).

Start cooking the angel hair pasta.

In a separate skillet, sear scallops and shrimp in 1-2 Tbsp. butter for 2-3 minutes. Add to vegetable mixture and continue to gently simmer until the pasta has finished cooking.

Drain pasta and gently toss with seafood mixture. Sprinkle with Parmesan cheese, if desired.

Serve with hot, crusty French bread and a green salad.

Notes: I have no recollection of where I found this recipe. It's gone through several transformations over the years. The original recipe didn't include shrimp, mushrooms, tomato paste or wine. In addition to these modifications, I added the searing step. I use a white zinfandel, but any dry white wine would be fine. A couple of squeezes of fresh lemon juice would also be good.

Beef Bourguignon

2008-03-14T16:34:00.000-07:00

1.5 lbs. boneless beef chuck, cut into 2-inch chunks (discard large pieces of fat)
1-2 Tbsp. butter
3-4 slices bacon, cut into bite-size pieces
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 potatoes, peeled and chopped
1 tsp. salt
Freshly ground pepper
1/2 tsp. dried thyme
1 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 bay leaf
1 3/4 cup red wine (preferably a Burgundy or Pinot Noir)
1 dozen pearl onions
8 oz. button mushrooms, cleaned and quartered

In a large skillet, working in small batches, brown meat in 1 tablespoon of butter. Add more butter as needed. Place browned meat in a large Dutch oven.

Cook bacon in skillet until crisp and brown. Drain on paper towels. Drain all but 1-2 tablespoons of bacon fat; sauté onion and carrot in bacon grease until tender; add to meat.

Season meat mixture with salt, pepper and thyme. Sprinkle with flour. Add tomato paste and bay leaf. Stir to combine. Add red wine; cover and simmer gently over low heat until tender (approximately 3 hours).

Meanwhile, bring a small saucepan of water to boil. Add pearl onions and blanch for 3-4 minutes. Drain, rinse under cold water and peel skin from onions.

Clean and quarter mushrooms. Sauté in 1-2 tablespoons butter until tender. Using slotted spoon, remove from buttery pan and set aside.

Bring another pot of water to boil. Cook cubed potatoes for approximately 20 minutes, until tender. Do not over cook! Drain and set aside.

When meat is tender, add onions and mushrooms. Continue to simmer for 15 minutes. Add potatoes and simmer for another 15 minutes.

Season to taste and serve in shallow rimmed bowls with crusty French bread.

Delicious with Spinach Salad.

This recipe was given to me by my friend, Mary Kate. She and Josh had us over for a wonderful dinner and after the first bite, I knew I had to get the recipe! Thanks, MK!

Spinach Salad with Poppy Seed Dressing

2008-02-03T09:17:00.000-08:00

1 lb. fresh spinach
1/2 lb. fresh mushrooms, sliced
3 hard boiled eggs, chopped
12 oz. bacon, cooked and crumbled (not too small)
Poppy seed dressing (recipe follows)

Removed stems from spinach and wash several times in cold water. Drain and refrigerate at least 2 hours.

At serving time, fill bowl with spinach and arrange mushrooms and chopped eggs on top. Sprinkle cooked bacon pieces over all and top with a generous amount of poppy seed dressing. Toss to coat.

Poppy Seed Dressing

1 cup canola oil
1/2 cup cider vinegar
1/2 cup sugar
1 tsp. salt
1/2 Tbsp. dry mustard
1/2 Tbsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. poppy seeds

Mix all ingredients; using whisk, whip until thoroughly blended. Let rest 10 minutes and whip again. Stir before using.

Yield: 1 pint (2 cups)

Dressing keeps at least 2 weeks in refrigerator.

Note:

I use my Braun MR430HC Multiquick Deluxe Hand Blender & Chopper to mix the dressing ingredients. It makes a very nice creamy dressing.

This is another fabulous recipe from one of our visits to The Mast Farm Inn in Valle Crucis, North Carolina.

Adapted from Mast Farm Inn Family Style Cookbook

Chicken Piccata

2008-02-02T13:35:00.001-08:00

4 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
4-6 Tbsp. olive oil, divided
3 Tbsp. unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons, approx.)
1/2 cup dry white wine
Chopped fresh flat-leaf (Italian) parsley and sliced lemon, for garnish

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between plastic wrap and pound it out to 1/4-inch thick. Sprinkle both sides with kosher salt and pepper.

Mix flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a shallow plate. In a second plate (or shallow bowl), beat eggs and 1 tablespoon water together. Place the bread crumbs on a third shallow dish. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg mixture, followed with the bread crumbs.

Heat 2-3 tablespoons of olive oil in a large skillet over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until just browned. Place them on the sheet pan while you cook the remaining chicken. Heat more olive oil in the pan and cook the remaining 2 chicken breasts. Place them on the same sheet pan and place the pan in the oven, baking for 5-10 minutes while you make the sauce.

For the sauce, wipe any remaining oil from the skillet with a dry paper towel. On medium heat, melt 1 tablespoon of the butter. Add lemon juice, white wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Remove from heat and add the remaining 2 tablespoons of butter; whisk to combine.

Spoon a portion of sauce over each chicken breast; garnish with a slice or two of fresh lemon and chopped parsley.

Serve 4

Notes:

The texture of the breaded cutlets is fabulous! Nice and crispy on the outside; moist and tender on the inside. Perfect. I think the key lies in the short frying time, followed by baking in a fairly hot oven. The parchment paper absorbed a lot of the excess oil, which helps keep the cutlet from getting too greasy. However, the sauce needs to be doubled, at least for this family! I think I would add more butter and wine and keep the lemon juice amount as is. A small amount of heavy cream might be a nice addition to help stretch the sauce a bit.

I didn't use nearly all of the flour. Next time, I'll start with half a cup and add more as needed.

I served the chicken with angel hair pasta, but a nice rice pilaf would be tasty, too.

Modified from original recipe in Barefoot Contessa At Home Cookbook.

Lemon Chicken with Rosemary Orzo

2008-01-27T18:26:00.001-08:00

2 medium zucchini
3 plum tomatoes
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1-inch strips
1 tsp. paprika
1 1/2 cups orzo
1 large shallot, minced
2-3 garlic cloves, chopped
1 (14-ounce) can chicken broth
1 medium green bell pepper, chopped*
2/3 cup dry white wine
2 Tbsp. lemon juice
2 Tbsp. capers*
1 1/2 Tbsp. chopped fresh rosemary, or 1 1/2 tsp. dried rosemary
1/2 tsp. salt
Paprika to taste

Cut the zucchini lengthwise into quarters; cut each quarter crosswise into slices. Cut the tomatoes into quarters and slice. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and 1 teaspoon paprika and mix well.

Stir-fry for 3 to 4 minutes or until the chicken is brown. Stir in the orzo, shallot and garlic. Stir-fry for 1 minute or until light brown. Stir in the broth and cover. Bring to a boil; reduce the heat.

Simmer for 5 to 8 minutes or until the orzo is al dente and most of the liquid has been absorbed. Fold in the zucchini, tomatoes, bell pepper and wine. Simmer, covered, for 5 minutes or until the vegetables are tender-crisp and the pasta is tender; do not overcook the vegetables. Stir in the lemon juice, capers, rosemary and salt and sprinkle with paprika to taste just before serving.

Serves 4

*Notes: I prefer red, yellow or orange bell peppers, as they are a bit sweeter than green bell peppers. I don't care for capers and didn't miss them one bit!

This is such a delicious and easy meal. Next time around, I think I'll toss in a half pound or so of shrimp. Yum!

Original recipe adapted from Colorado Colore: A Palate of Tastes

Rocky Mountain Potato Chowder

2008-01-12T12:51:00.000-08:00

1/4 lb. (4-6 slices) bacon, cut into small pieces
1 bunch green onions, thinly sliced (include green tops)
2-14 1/2 oz cans low-sodium chicken broth (3 1/2 cups)
3-4 potatoes (1 1/2 lbs.), peeled and cubed
1 cup sliced carrot
1 red bell pepper or 1/2 lb. tomatoes, seeded and diced
1 medium zucchini, sliced
1 cup corn kernels
1/2 Tbsp. dried thyme
2 cups shredded or cubed cooked turkey or chicken
2 cups low-fat milk
2 Tbsp. cornstarch
Salt & pepper to taste

In a large heavy pot over medium heat, brown bacon. Drain on paper towels and set aside.

Pour off remaining bacon fat and add green onions (reserve 1/2 cup dark tops) to the pot; stir and cook for 1 minute.

Add broth and potatoes; cover and cook 10 minutes or until potatoes are not quite tender.

Add carrots, cooking 5 minutes more.

Add bell pepper, zucchini, corn and thyme; cook until vegetables are tender.

Add turkey/chicken and reserved onion tops.

Mix milk with cornstarch and add to soup.

Bring to boil, stirring constantly (about 1 minute), until soup begins to thicken slightly.

Season with salt and pepper. Top with bacon pieces right before serving.

Makes 2 1/2 quarts; 6 servings

Notes:

The original recipe calls for quartered potatoes. I like a smaller bite-size piece, so I adjusted the cooking time a bit so they wouldn't get mushy. Also, I like my bacon crispy, so instead of keeping it in the pot with all the vegetables and broth, I add the cooked pieces to the individual soup bowls before serving. I generally need to thin the chowder with a bit of water or broth when serving leftovers, as most of the liquid disappears with the initial servings. As with most soups, you can add or delete any of the vegetables to suit your personal tastes.

Roast with Onion-and-Mushroom Gravy

2007-12-19T15:18:00.000-08:00

1 (2.5 lb.) boneless beef chuck shoulder roast, trimmed
3/4 tsp. pepper
1 (14-oz.) can low-sodium beef broth
1 (10 3/4-oz.) can cream of mushroom soup
1 (1.0-oz) envelope dry onion soup mix
2 Tbsp. cornstarch
2 Tbsp. water

Sprinkle roast with pepper; place in a 5-qt. slow cooker (crock pot). Add beef broth, cream of mushroom soup, and onion soup mix.

Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 7 hours or until tender. Transfer roast to a serving platter, reserving juices, keep warm.

Whisk together cornstarch and water; slowly whisk into juices in slow cooker. Increase heat to HIGH, and cook uncovered, 1 minute or until slightly thickened, whisking frequently.

Serve roast with gravy.

This is so delicious and tender. It's wonderful with mashed potatoes and green beens. A perfect comfort meal for wintertime.

Serves: 6
Prep: 6 minutes
Cook: 8 hours

Discovered in Southern Living Slow-Cooker Cookbook

Mediterranean White Bean Soup

2007-12-01T14:21:00.000-08:00

3 links Sweet Italian Sausage (casings removed)
1/8 cup olive oil
1/2 medium-size onion, chopped
3 cups fresh tomatoes, chopped
8 oz. fresh mushrooms, diced
1 cup small bow-tie whole grain pasta (uncooked)
1/4 cup fresh parsley, chopped
1 can Great Northern beans
1/2 tsp. salt
1/4 tsp. black pepper
3 cups water
pinch cayenne pepper

Remove sausage from casing and brown meat in a medium-size dutch oven, breaking up into bite-size pieces. Drain sausage on paper towels and set aside.

Heat olive oil in dutch oven and sauté onions and tomatoes over medium-high heat for 5-7 minutes. Add remaining ingredients (including cooked sausage), reduce heat to medium-low, cover, and simmer for 20-40 minutes.

Serve with fresh grated parmesan cheese.

Adapted from original recipe found in Gary Null's Power Foods: The 15 Best Foods for Your Health

Curried Chicken Salad with Peanuts

2007-10-17T16:54:00.000-07:00

2 tsp. extra-virgin olive oil
1 1/2 lbs. boneless, skinless chicken breasts
2 Tbsp. fresh lemon juice
12 oz. snow peas, trimmed and cut into 1/2-inch pieces
1/2 cup nonfat or low-fat plain yogurt
1/4 cup mayonnaise
1 Tbsp. curry powder
2 tsp. Dijon mustard
1 tsp. finely grated lemon zest
1/4 tsp. salt
2 celery stalks, finely chopped
1 small bunch scallions, chopped
Freshly ground black pepper
1/3 cup unsalted roasted peanuts, chopped

In a large nonstick skillet, heat oil over medium-high heat. Add chicken and 1 tablespoon of the lemon juice; cook until chicken is cooked through, 5-6 minutes per side. Transfer chicken to a cutting board and let cool to room temperature. When cool, cut into 1/2-inch cubes.

While chicken is cooking, bring a medium saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Drain snow peas in a colander and immediately run under very cold water for 1 minute to stop cooking. Drain again and pat dry.

In a large bowl, whisk together yogurt, mayonnaise, curry powder, mustard, lemon zest, salt, and remaining 1 tablespoon lemon juice. Add chicken, snow peas, celery, and scallion to yogurt mixture and toss to combine; season with pepper to taste. Divide chicken salad among 4 plates, sprinkle with peanuts, and serve.

Note: If the chicken is too thick, place it between a large piece of plastic wrap and gentle pound it with a kitchen mallet. It will cook much more evenly if it's not plump in the middle.

This is delicious and would be great in a pita pocket!

Recipe from The South Beach Diet Taste of Summer Cookbook

Shrimp and Celery Salad

2007-10-16T15:28:00.000-07:00

1/2 cup reduced-fat sour cream
1/4 cup mayonnaise
2 Tbsp. fresh lime juice
1 Tbsp. grated lime zest
1 1/2 tsp. curry powder
1/4 tsp. salt
1 1/2 lbs. peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded and thinly sliced

Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.

Makes 4 (1 1/2 cup) servings

Note: This would be great in a pita sandwich.

Recipe from The South Beach Diet Quick & Easy Cookbook

Turkey Tenderloins and Mixed Sweet Peppers

2007-10-07T09:21:00.001-07:00

1 lb. turkey breast tenderloins
3 medium red, yellow, orange or green bell peppers, cut into 1/4-inch strips
1 Tbsp. olive oil
2/3 cup chicken broth
1 tsp. dried basil leaves
1/4 tsp. salt
1/4 tsp. ground red pepper (cayenne)
3 Tbsp. white wine vinegar
1 Tbsp. cornstarch

Heat 10-inch nonstick skillet over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.

Heat olive oil in skillet. Add bell peppers and cook over medium heat about 3 minutes, stirring frequently, until crisp-tender. Stir in broth, basil, salt and cayenne pepper. Heat to boiling; reduce heat. Return turkey to skillet. Cover and simmer about 10 minutes, stirring occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut.

Remove turkey from skillet; keep warm. Push bell peppers from the center of the skillet. In small bowl, mix vinegar and cornstarch; stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir peppers into sauce to coat. Cut turkey into thin slices. Serve turkey with sauce.

Notes: The original recipe didn't call for it, but I decided to add some olive oil to stir-fry the bell peppers. Next time, I plan to add more vegetables (broccoli, carrots, scallions, etc.). I also plan to use a little less red pepper, as this was a bit spicy. If you like, I think it would be delicious with basmati rice or soba noodles, although that would increase the carb count.

Adapted from Betty Crocker Low-Carb Lifestyle Cookbook: Easy and Delicious Recipes to Trim Carbs and Fat.

Crispy Baked Cod

2007-10-06T15:46:00.001-07:00

1 cup Japanese breadcrumbs (panko)*
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. grated lemon rind
1 tsp. minced garlic

6 (6-oz) cod fillets
1 tsp. salt
2 Tbsp. butter, melted

Combine the first 4 ingredients in a small bowl.

Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter.

Bake at 400 degrees for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

*1 cup fine dry breadcrumbs may be substituted.

Cut meaty fish such as grouper, wreckfish, and snapper into strips for easier cooking.

Notes: I used both Cod and Tilapia. I didn't need to cook the Tilapia quite as long, but both were delicious. Quick and easy!

Recipe from Southern Living Magazine

Georgie's Oriental Shrimp Kabobs

2007-08-29T17:05:00.000-07:00

2/3 cup dry sherry
2/3 cup soy sauce
2/3 cup olive oil or peanut oil
1/2 teaspoon powdered ginger
1/2 teaspoon freshly grated lemon zest
1 clove garlic, crushed
Fresh lemon juice
1 lb. raw shrimp, shelled and deveined
3/4 lb. fresh mushrooms, stemmed
1/4 lb. bacon, cut into 2" lengths
Cherry tomatoes
Onion wedges
Zucchini wedges
Bell pepper wedges

In a large bowl, combine sherry, soy sauce, oil, ginger, lemon zest and garlic.
Sprinkle a little lemon juice over shrimp.
Place shrimp in bowl with marinade.
Refrigerate no more than 1 hour.
On metal skewers, alternate shrimp with vegetables and bacon.
Grill on BBQ over medium heat, turning frequently and basting with marinade until shrimp are pink (approximately 6-8 minutes).

Excellent with rice pilaf.

Note: I like to add cubes of chicken and steak to the kabobs and I prefer to use a Bermuda (purple) onions rather than a white. I recommend partially frying the bacon ahead of time to insure that it gets completely cooked by the time the kabobs are finished (plus, we like our bacon crispy!).

I'm not sure who the contributor was, but this recipe (which I've always thought of as "Georgie's Oriental Shrimp Kabobs") is an adaptation of Oriental Skewered Shrimp from Even More Special, A Contemporary Collection of Recipes from the Junior League of Durham and Orange Counties, Inc. (1986). I first discovered it a dozen or so years ago, when Rod and I were visiting my Uncle Rick and Aunt Georgie in Durham, North Carolina. Georgie served these delicious kabobs for lunch one afternoon and was kind enough to share the recipe with me. The original calls for shrimp, mushrooms, bacon and water chestnuts, but at some point I made a few modifications to add more veggies (and drop the water chestnuts, which I don't particularly care for). It's been a family favorite ever since.

Strawberry Cobbler

2007-08-27T20:02:00.000-07:00

1/4 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 cups fresh strawberries, cut in half lengthwise
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup butter or margarine, chilled

Beat 1/4 cup softened butter at medium speed with an electric mixer.
Gradually add 3/4 cup sugar, beating well.
Add egg and vanilla extract, mixing well.

Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl.
Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Spoon half of the batter into a greased 8" square baking dish.
Arrange strawberries on top, cut side down.
Cover with remaining batter.

Combine 1/4 cup flour and 1/4 cup brown sugar.
Cut in 1/4 cup chilled butter with a pastry blender until crumbly.
Sprinkle over strawberries.

Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean.

Serve warm with ice cream or sweetened whipped cream.

Yield: 8 servings (Yah, right. 6 is more realistic!)

Note: I used a round deep-dish ceramic pie plate instead of the 8" square pan. I also put a cookie sheet on the oven rack below the dish to catch the juices. This is so easy and SO good! I'm going to try it a couple more times with blueberries and peaches. Mmmmmm.

Grilled Chicken Tacos

2007-08-24T12:57:00.000-07:00

Click on photo to enlarge

1 cup vegetable oil
½ cup lime juice (2 medium limes)
½ cup chopped fresh cilantro
4 garlic cloves, pressed
2 teaspoons salt
1 tablespoon pepper

6 boneless/skinless chicken breast halves
Corn tortillas
Lettuce, shredded
Monterey Jack and Cheddar cheese, grated
Diced tomatoes
Guacamole
Sour Cream
Salsa
Cilantro

Whisk together first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 to 2 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat for 12 minutes (6 per side). Remove from grill and cut chicken into thin strips.

Just before serving, wrap tortillas in damp paper towel and steam in microwave for 45-60 seconds.

Top warmed tortillas with sliced chicken, lettuce, cheese, tomatoes, guacamole, sour cream, and salsa. Garnish with extra cilantro, if desired.

Shrimp with Feta Cheese

2007-08-24T12:19:00.001-07:00

Click on photo to enlarge

1 lb. large fresh shrimp, peeled and deveined
2 tablespoons butter or margarine
1 tablespoon fresh lemon juice
2 green onions, chopped (include some of the tops)
2 tablespoons olive oil
½ cup dry white wine
½ cup clam juice
1 garlic clove, minced
3-4 plum tomatoes, coarsely chopped
2 teaspoons chopped fresh oregano
1 teaspoons chopped fresh basil
1 teaspoons chopped fresh flat-leaf (Italian) parsley
1 cup crumbled feta cheese
1/2 cup heavy cream
Angel Hair Pasta

Prepare pasta according to package. Keep warm in covered pot until shrimp mixture is ready to add.

Melt butter in a large skillet over medium heat. Add shrimp and lemon juice. Sauté 2-3 minutes or just until shrimp turn pink. Remove shrimp from skillet.

Heat olive oil in skillet and add onion, cooking until just tender. Add wine, clam juice, and garlic. Reduce heat and simmer 10 minutes. Add tomato and heavy cream; simmer 5 more minutes. Stir in shrimp, oregano, basil, and parsley. Sprinkle with feta. Gently toss with cooked pasta.

Serve with crusty French bread and crisp salad.

Note: I used dried herbs since I didn’t have fresh. Also, I used Atheno's Sun-dried Tomato & Basil Feta. (It comes crumbled or solid - I buy the solid and cut it up so it doesn't fall apart quite as much as the crumbled) Tasted great!

Salmon Pasta

2007-08-18T15:15:00.000-07:00

Click to enlarge

8 oz. farfalle pasta (bow-ties)
2 tablespoons olive oil
2 tablespoons pesto
2 tablespoons butter
3/4 lb. fresh salmon fillet, boned, skinned and julienned
1/4 cup all-purpose flour
3-4 green onions, sliced with some tops
1/4 cup dry white wine or dry vermouth
1 cup heavy cream
1 teaspoon capers (optional!)
1/2 teaspoon dried dill weed (or 1 teaspoon fresh)
1 tablespoon minced fresh parsley (optional)
Salt and freshly ground pepper, to taste
Lemon wedges

In a large pot, cook pasta al dente, according to package directions. Drain, return to pot and toss to coat with 2 tablespoons olive oil and 2 tablespoons pesto. Cover to keep warm.

While pasta is cooking, dust salmon with flour. In a large skillet, heat 2 tablespoons of butter over medium high heat. Add salmon and onions; sauté for 3 minutes. Add wine, cream, capers, dill weed and parsley. Simmer to reduce and thicken sauce, about 5 minutes.

Add salmon mixture to pasta and toss gently. Salt and pepper to taste. Transfer to a warm serving dish. Garnish with lemon wedges and parsley sprigs. Serve immediately.

Yield: 4 servings

Delicious with Caesar salad and garlic/rosemary bread.

Notes: I had a package of Seabear Wild King Smoked Salmon that I combined with some leftover cooked salmon. I didn't need to dust the salmon with flour (since it was already cooked), but went ahead and sprinkled a couple of tablespoons into the sauce to help thicken it a bit. We don't care for capers and didn't miss them. I didn't have any parsley, so I left that out as well. (I assume the recipe calls for flat-leaf "Italian" parsley and not the curly variety.) Next time around, I think I'll add a couple of tablespoons of fresh-squeezed lemon juice to the sauce. Some blanched asparagus tips and sautéed mushrooms would also be a nice addition.

Recipe adapted from San Juan Classics Cookbook

Marinated Chicken Wings

2007-08-18T15:10:00.000-07:00

1/4 cup dry white wine
1/4 cup soy sauce
1/4 cup catsup
1/4 cup salad oil
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
16 whole chicken wings, tips removed and wings cut at joint

In a large bowl, combine all ingredients for marinade. Marinate chicken for approximately 4 hours.

Preheat oven to 325 degrees. Line large shallow baking dish with foil and arrange chicken in dish. Bake for 1 1/2 hours. Baste and turn every 30 minutes.

Remove chicken from oven and transfer to a serving platter.

Serve hot or cold.

Yield: 32 pieces

Excellent with White Barbecue Dipping Sauce

Note: I made this for an appetizer for a dinner party and it was a huge hit. I made it again (for the photo-op) for dinner one night, but left the wings intact since my husband loves the tips. I also turned the heat up (350) during the last 30 minutes so the wings would get a little crispier.

Recipe from the San Juan Classics Cookbook (purchased at the Griffin Bay Bookstore in Friday Harbor, WA.)

White Barbecue (Dipping) Sauce

2007-08-18T15:05:00.000-07:00

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 Tbsp. coarse ground pepper
1 Tbsp. spicy brown mustard
1 tsp. sugar
1 tsp. salt
2 tsp. horseradish (optional)

Mix all ingredients until well blended. Chill for two hours.

Keeps in 'frig for up to one week.

Note: This is absolutely delicious on wings! I suspect it's good on just about anything! I don't care for horseradish, so I left it out. This makes a lot (1 3/4 cups)! I cut the recipe in half and still had plenty left over.

Recipe from Southern Living Magazine (May 2007)

Black Bean Salsa

2007-08-18T15:00:00.000-07:00

Click to enlarge

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped
½ purple onion, chopped
1/8 to ¼ cup chopped fresh cilantro (optional)
3-4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon pepper
Garnish: Avocado slices, fresh cilantro

Combine all ingredients in a large bowl.
Cover and chill.
Garnish, if desired, and serve with Fritos or tortilla chips.

Yield: 6 cups

Poppyseed Cake

2007-07-09T21:00:00.000-07:00

1 white, yellow, or lemon cake mix
3/4 cup oil
4 eggs
1/2 cup sugar
1 small container sour cream (8 ounces)
1/8 cup poppy seed (I put in a handful)
Granulated sugar for cake pan

Mix all ingredients in a large mixing bowl. Spray cake pan (I use a Bundt pan) with Pam.

Sprinkle bottom of cake pan with a little bit of granulated sugar to lightly coat. Add batter.

Bake cake at 350 degrees for approximately 45 minutes.

Note: I've always used Pillsbury white cake mixes (with the pudding in the mix) for this recipe.

This recipe came to me many years ago from one of Rod's co-workers from his days at Cliffs Notes. Thanks, B.A.!

Rosemary-Lemon Chicken

2007-07-09T03:50:00.001-07:00

Cut-up fryer or your favorite chicken pieces (with skin)
4 garlic cloves, smashed into pieces
¼ cup coarsely chopped fresh rosemary
¼ cup fresh lemon juice
½ cup olive oil
Salt and freshly ground pepper
Lemon wedges for garnish

Combine garlic, rosemary, lemon juice and olive oil in shallow dish or Ziploc Bag.

Add chicken, turning to coat with the marinade.

Cover and refrigerate, turning occasionally, for 1-3 hours.

Preheat the grill to medium.

Remove chicken from marinade, letting the excess drain off, and season generously on both sides with salt and pepper.

Discard marinade.

Place the chicken skin side down on the grill and cook for about 15 minutes, or until the skin is well browned. Turn the chicken and cook for another 5-10 minutes longer.

Note: Delicious with pinto beans (simmered with a ½ slice of bacon), corn-on-the-cob, and steamed tortillas with butter. Almost as good as El Pollo Loco, one of our favorite restaurants in San Diego.

Flank Steak Sandwiches with Apple Barbecue Sauce

2007-07-04T05:35:00.000-07:00

1 (1 ½-pound) flank steak
Apple Barbecue Sauce (recipe follows)
6 onion rolls, split
6 tomato slices
Leaf lettuce
Purple onion slices (optional)
Coarsely ground pepper

Place steak in a shallow dish or heavy-duty zip-top plastic bag; pour ½ cup Apple Barbecue Sauce over steak. Cover or seal, and chill 8 hours.

Remove steak from marinade, discarding marinade.

Grill steak, covered with grill lid, over medium-high heat (350-400), 5-6 minutes per side or to desired degree of doneness. Do not overcook, though, or meat will be dry and tough.

Cut steak diagonally across the grain into thin strips. Serve on rolls with tomato, lettuce and onion. Drizzle with remaining sauce; sprinkle with pepper.

Yield: 6 servings

APPLE BARBECUE SAUCE

½ cup apple jelly
1 (8-ounce) can no-salt-added tomato sauce
¼ cup white vinegar
2 tablespoons light brown sugar
2 tablespoons water
1 teaspoon hot sauce
¼ teaspoon salt

Bring all ingredients to a boil in a saucepan, stirring until smooth. Reduce heat, and simmer, stirring occasionally, 20-25 minutes.

Yield: 1 and 1/3 cups

Notes: This is so easy and a nice alternative to hamburgers. Great with potato salad, corn and baked beans.

Mast Farm Inn Sauted Chicken Breasts

2007-06-13T14:30:00.000-07:00

6 boneless, skinless chicken breasts
Salt
Flour
Butter and/or margarine
Lemon pepper

Rinse chicken in warm water and pat dry with paper towels. Place chicken between a large piece of plastic wrap and gently pound with a cooking mallet. The chicken cooks more evenly if it isn't quite so thick in spots. Be careful not to pound too roughly or you'll tear the chicken meat.

In a shallow bowl or pan, mix a little salt with flour. Lightly dust the chicken breasts in this mixture.

Melt butter and margarine (start with about 1 tablespoon butter and 2 tablespoons of margarine), in a large frying pan over low to moderate heat. Arrange chicken in pan and sauté lightly, about 5 to 6 minutes per side. Sprinkle with lemon pepper and remove to warm serving platter.

May deglaze pan with lemon juice and a little dry white wine and drizzle over chicken if desired.

My notes:

We had this simple, yet delicious chicken the first time we stayed at The Mast Farm Inn in Valle Crucis, North Carolina. It's a very easy, last-minute dinner idea and I usually serve it over angel hair pasta.

Adapted from Mast Farm Inn Family Style Cookbook

Green Beans with Pine Nuts

2007-06-13T14:00:00.000-07:00

1 ½ pounds green beans, stems removed
2 teaspoons coarse salt
1 tablespoon unsalted butter
¼ cut pine nuts

Bring a large pot of water to boil.
Add the green beans and salt and cook just until tender, about 4 to 6 minutes.
Drain well in a colander.
In the same pot, over medium-high heat, combine the butter and pine nuts.
Cook, stirring frequently, until the pine nuts are lightly toasted, about 2 to 3 minutes.
Add the beans; toss to stir well.
Season to taste with salt and freshly ground pepper.

Indonesian Bamie

2007-05-31T13:46:00.000-07:00

1 package (8 oz.) vermicelli, broken in half
Boiling salted water
5 Tbsp. vegetable oil
2 cloves garlic, minced or pressed
½ tsp. crushed red pepper
1 flank steak (about 1 lb.), cut across the grain into 1/8-inch-thick slices
½ pound medium-sized raw shrimp, shelled, deveined
2 green onions (including tops), cut diagonally into ½-inch slices
2 cups coarsely shredded green cabbage
1 cup each sliced (about ¼ inch thick) leeks and celery
¼ cup soy sauce

Following package directions, cook vermicelli in large pot of boiling salted water until al dente; drain, rinse with cold water, and drain again. Set aside.

Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic and pepper and stir once. Add steak and stir-fry for 1 minute. Add shrimp and stir-fry until shrimp are opaque and steak is browned but still pink inside (about 30 seconds). Remove from pan.

Pour 2 more tablespoons oil into pan; add onions, cabbage, leeks, and celery. Stir-fry vegetables until tender-crisp (about 1½ minutes). Add cooked vermicelli, remaining 1 tablespoon oil, and soy sauce; stir-fry for 1 minute.

Return meat/shrimp mixture to pan and continue stir-frying until almost all liquid has evaporated.

Makes 4-6 servings

Note: Angel hair pasta may be used instead of vermicelli. Steak might also taste good if it’s been grilled instead of stir-fried. Be sure not to over-cook either the steak or shrimp. Bean sprouts and/or broccoli might be a nice addition.

Recipe from Sunset Quick Meals with Fresh Foods

Balsamic-Basted Steaks

2007-05-16T15:42:00.000-07:00

3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. coarse mustard
1 tsp. salt
1/2 tsp. freshly ground pepper
1-2 Tbsp. fresh rosemary, minced
4 (6-ounce) filet mignon steaks, 1" thick

Mix together the oil, vinegar, mustard, salt, pepper and rosemary in a large, shallow dish. Place steaks in marinade and turn to coat. Cover with plastic wrap and refrigerate 30 minutes.

Lightly coat clean grill grids of grill with cooking oil spray. Heat the grill to medium-high heat. Place steaks on grill and cook, without turning, 4 minutes with the lid down. Turn steaks and cook for another 4 minutes with the lid down. (Adjust cooking time to your personal preference).

Serves 4

Recipe adapted from Real Simple magazine.

Potato Salad

2007-05-16T15:17:00.000-07:00

4 lbs. red potatoes (8 large)
5 hard-boiled eggs, separated
1 tsp. salt, divided
3 green onions, diced
1 cup mayonnaise
2 Tbsp. sweet pickle relish
1 Tbsp. prepared mustard
1/2 tsp. pepper

Cook potatoes in boiling water to cover for approximately 40 minutes or until tender; drain and cool. Peel and cut into 1" cubes.

Chop egg whites. Gently stir together potato cubes, egg whites, 1/2 tsp. salt and green onions.

In a separate bowl, mash egg yolks. Add remaining 1/2 tsp. salt, mayonnaise, relish, mustard and pepper, stirring until blended and creamy. Gently fold into potato mixture.

Cover and chill for 2 hours.

Yield: 8 servings

My Notes:

I can't remember where I got this delicious recipe. I've never been a big fan of potato salad, but I love this! I'm not sure why it tastes so much better than others. Maybe it's the red potatoes (or lack of celery and white onions).

I usually cut this recipe in half, but wind up adding a little extra mayo, mustard, relish and seasonings to taste. I also try to buy small potatoes so they cook thoroughly without getting overdone and mushy. If I make the full recipe, I use two separate pots for the potatoes, so they have plenty of room to boil.

Rachel's Caribbean Shrimp & Mango Salad

2007-05-08T14:15:00.000-07:00

1 lb. medium shrimp (shelled and deveined)
1 clove garlic, minced
2 Tablespoons butter
1-15 oz. can black beans (rinsed and drained)
1 red, orange or yellow bell pepper, cut into thin slices
1 ripe mango, peeled and cubed
1 avocado, peeled and cubed
1 tomato, diced
Mixed greens
1/2 cup Citrus-flavored vinaigrette dressing

Vinaigrette:

¾ cup Raspberry Vinaigrette
¼ cup lemon juice
1/8 tsp. ground allspice
Dash of cayenne

Pat shrimp dry with paper towel.
In a medium-sized skillet, melt butter; add garlic and cook for a few minutes.
Add shrimp to butter/garlic mixture and cook over medium heat until done (approximately 3-4 minutes).
Remove from skillet and place in large bowl.
Add remaining ingredients (use only 1/2 cup of the vinaigrette) except mixed greens.
Toss to combine.
Just before serving, gently toss with mixed greens.

My Notes: I got this recipe from Rachel (my step-daughter) in 2002. She made it for us when we were in Virginia visiting our 10-day-old granddaughter for the very first time.

Adirondack Margaritas

2007-05-02T16:56:00.000-07:00

1 1/2 cups tequila
3 cups apple juice
1/2 cup orange juice
1/2 cup Triple Sec
1/4 cup fresh squeeze lime juice

Mix all ingredients together in a 4-quart pitcher until thoroughly blended. Chill until ready to serve.

Serve over ice with a slice of lime garnish.

My note: This may not sound very tasty, but trust me, it's quite delicious (and very easy to knock back 2 or 3, especially after a long, hot day of working in the yard!). Cheers!

Recipe from Sara Foster, Cottage Living Magazine

Sugar Cookies

2007-04-26T13:10:00.000-07:00

1/2 cup butter, softened
1/2 cup margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
sugar sprinkles

Beat butter and margarine at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Cover and chill at least 1 hour or until firm enough to handle.

Divide dough in half; roll each portion to 1/8-inch thickness on a lightly floured surface. Cut dough into assorted shapes with floured cookie cutters; place on lightly greased baking sheets. Sprinkle with sugar sprinkles.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Cool on pans 1 minute; remove to wire racks to cool.

Yield: about 6 dozen

Recipe from Southern Living magazine (July 1999)

Crusted Sea Bass with Shrimp & Roasted Tomato Butter Sauce

2007-04-25T19:25:00.000-07:00

1 pint ripe grape tomatoes
2 medium cloves garlic, minced
4 tablespoons olive oil, divided
Salt and freshly ground pepper
6 sea bass fillets, weighing approximately 6 ounces each
½ teaspoon chili powder
½ teaspoon cumin
1 tablespoon butter
1 ½ pounds large uncooked shrimp, peeled and deveined
1 cup dry white wine
6 ounces fresh spinach leaves, torn into strips
Juice of 2 lemons, approximately ¼ cup
4 tablespoons butter

Preheat oven to 400 degrees.

Place tomatoes in a shallow baking pan; sprinkle with minced garlic.
Drizzle tomatoes and garlic with 1 tablespoon olive oil.
Season with salt and pepper.
Roast tomatoes in preheated 400 degree oven for 15-20 minutes.

Season sea bass fillets with salt and pepper.
Stir chili powder and cumin into 2 tablespoons olive oil.
Brush one side of sea bass fillets with chili powder mixture.
Heat butter and remaining 1 tablespoon olive oil in large skillet over medium-high heat.
Place sea bass fillets seasoned side down in the skillet; cook for four minutes.
Turn sea bass fillets over and cook for an additional four minutes.
Remove sea bass fillets to a platter and keep warm.

Stir shrimp into the pan and season with salt and pepper; cook until just opaque, approximately five minutes. Do not overcooked!
Remove shrimp to a bowl.

Stir wine into the pan.
Stir in spinach and lemon juice; cook until just reduced, approximately five minutes.
Stir in roasted tomatoes and shrimp; reduce heat to low, add butter, and stir until melted.

To serve, place a sea bass fillet in the center of a dinner plate. Spoon tomato and shrimp mixture around sea bass fillets. Drizzle with sauce over spinach leaves and over sea bass fillets.

Serves 6
Preparation Time: 20 minutes
Cooking Time: 40 minutes

My notes:

This is easily divided in half.

I've used both sea bass and tilapia. I suspect orange roughy would also be good.

The spinach was overcooked, so I’d wait to add it to the pan at the very end (once the butter has melted). I didn't bother with the spinach the second time I made the recipe and it was just as tasty. I also didn't bother roasting the tomatoes. I simply cut them in half and sautéed them in the butter along with the shrimp.

This is not my original recipe, but I can't seem to locate the cookbook or magazine in which I found it.

Val's Potato Casserole

2007-04-25T16:25:00.000-07:00

6-8 medium-sized russet potatoes (whole, unpeeled)
1/4 cup margarine, melted
2 cups sour cream
1/3 cup green onions, chopped
1 can cream of chicken soup (condensed)
8 oz. cheddar cheese, grated
Salt & pepper to taste
1/4 cup dried dill

Boil potatoes until tender, approximately 45-60 minutes. Allow to cool completely, then peel. Cut into quarter-inch slices (or dice into large chunks).

Mix sour cream, soup, margarine, green onions and spices in a large mixing bowl.

Place 1/3 of the sliced potatoes in the bottom of a lightly greased deep casserole dish. Top with 1/3 portion of sauce and 1/3 portion of grated cheese. Repeat two more times.

Cover and bake at 350 degrees until heated through and cheese is bubbly (approximately 45-60 minutes).

I first tasted this potato dish at a family gathering almost 20 years ago. It was love at first bite! My family is forever grateful to Val (my sister-in-law) for introducing us to such a delicious side dish. It goes wonderfully with ham, steak, ribs, and chicken. Or, simply by itself!

Key Lime Pie

2007-03-30T09:44:00.000-07:00

1 1/4 cups graham cracker crumbs
2 Tbsp. granulated sugar
4 Tbsp. butter, melted
2 (14-ounce) cans sweetened condensed milk
1 1/4 cups Key lime juice (approx. 10 medium-sized limes)
2 large eggs, lightly beaten
1/2 cup crème fraîche or sour cream
2 Tbsp. powdered sugar
Garnishes: grated lime zest and lime slices

Preheat oven to 325 degrees. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325 degrees for 15 minutes or until lightly browned. Remove and let stand 15 minutes.

Whisk together condensed milk, lime juice, and eggs until well-blended. Pour into crust, and bake at 325 degrees for 18 to 20 minutes or until set. Chill at least 4 hours.

Combine crème fraîche and powdered sugar. Spread evenly over pie, and garnish, if desired.

You can substitute the more widely available Persian limes for Key limes but avoid the bottled juice.

Recipe from Food editor, Kim Sunée, Cottage Living Magazine (2006)

Meatball Soup

2007-03-30T09:38:00.000-07:00

1 beaten egg
1/2 cup soft bread crumbs
2 Tbsp. grated Parmesan or Romano cheese
1 Tbsp. flat-leaf (Italian) parsley, finely chopped
1 Tbsp. onion, finely chopped
1/4 tsp. garlic salt
1/2 lb. ground beef
1 15-ounce can garbanzo beans, rinsed and drained
1 14.5-ounce can beef broth
1 14.5-ounce can Italian-style stewed tomatoes
1 1/2 cups water
1 cup fresh mushrooms, sliced
1 tsp. Italian seasoning, crushed
1/4 cup tripolini (tiny bow ties) or ditalini (tiny thimbles)
3 cups fresh spinach, torn

Combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic salt, and pepper in a medium mixing bowl. Add ground beef; mix well. Shape meat mixture into 36 balls.

Cook meatballs in a large skillet over medium high heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.

Stir together garbanzo beans, beef broth, undrained tomatoes, 1 1/2 cups water, mushrooms, and Italian seasoning in a large saucepan. Bring to a boil. Add pasta; return to a boil. Reduce heat, cover, and simmer for 10 to 12 minutes or until pasta is tender.

Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted.

Makes 4 main-dish servings

Notes:

I used regular dry bread crumbs (not soft). I wound up with only two dozen meatballs, so next time I need to make them a bit smaller! I substituted one can of navy beans for the garbanzo beans. Next time, I think I'll use fresh diced tomatoes with a few dashes of basil and oregano. I don't care for the large chunky canned tomatoes. I also think two carrots, finely chopped, would be a nice addition. This was a delicious and hearty soup. Quite easy, too!

Adapted from Simply Perfect Pasta magazine (1995)

Irresistible Irish Soda Bread

2007-03-30T09:35:00.000-07:00

3 cups all-purpose flour
1 Tbsp. baking powder
1/3 cup white sugar
1 tsp. salt
1 tsp. baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees. Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix until just moistened. Stir in melted butter. Pour into prepared pan.

Bake for 65-70 minutes, or until a toothpick inserted in the bread comes outs clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

This is so good and extremely easy! I got the recipe from my good friend, Cindy Renner. She got it from Allrecipes.com

Classic Clam Chowder

2007-03-29T13:34:00.000-07:00

2 medium russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
2 Tbsp. unsalted butter
2/3 cup diced white onions
2/3 cup diced celery
1/2 cup all-purpose flour
4 (6.5-ounce) cans chopped clams, juice and clams reserved separately*
2 (8-ounce) bottles clam juice
1-ounce piece salt pork
1 cup light cream
1/2 tsp. salt

*Or substitute 1 quart fresh shelled clams and juice and only 1 (8-ounce) bottle clam juice

Place potatoes in large stockpot and add water to cover; bring to boil. Reduce heat to simmer; cover and cook 10 minutes until tender (don't over-cook), then drain in a colander and set potatoes aside.

In another large pot, melt the butter over medium heat. Add the celery and onions and sauté until tender, about 4 minutes. Stir in flour. Reduce heat to low and cook 10 minutes until the flour is just golden; remove pot from heat.

In the same pot used for the potatoes, mix the clam juice reserved from the drained clams, the bottled clam juice, and the salt pork. Bring to a boil. Reduce heat and simmer for 1 minute. Gradually whisk the hot clam juice (using a ladle to transfer liquid) into the flour-and-vegetable mixture until smooth. Return this pot of liquid and flour/vegetables to medium-high heat. Add the potatoes, cream, and salt; bring to boil, stirring often. Stir in clams and just heat through, about 1 minute.

Servings: 6

Notes:

This is probably the best clam chowder recipe I've ever tried. My husband agrees wholeheartedly.

I didn't have any salt pork, so I used a few pieces of diced up bacon. I fried the bacon in the pot before adding the clam juice (draining off the fat, of course). I didn't have light cream on hand, so I used heavy whipping cream. That's probably why this was so darned good!

Adapted from the Chatham Bars Inn in Chatham, Massachusetts (referenced in Oprah's Magazine July 2001)

Linda's Greek Chicken Pasta

2007-03-28T10:20:00.000-07:00

1 pkg. of either chicken tenders or boneless, skinless chicken breasts (I use the latter)
2 Tbsp. olive oil (or Greek Feta salad dressing, if grilling)
Dash or two of Italian herb seasonings
¼ cup of olive oil
3 minced cloves of garlic
½ each zucchini and yellow squash
1 ½ Tbsp. Italian herb seasonings
1-2 fresh tomatoes, chopped (not too small)
Fresh mushrooms, sliced (as many as you want)
Pasta of your choice (I used bowties)
Grated mozzarella (about 1 cup)
Parmesan cheese
Feta cheese (I used Basil & Sundried Tomato Feta Cheese), cut into cubes or crumbled
Sliced black olives (optional)
Marinated artichoke hearts (optional)
Salt & pepper

Cut the chicken tenders and sautee them in 2 tablespoons of olive oil in a large skillet. Add a few dashes of Italian herb seasonings and stir until chicken is brown and done. Remove from heat and set aside.

OR

Marinate chicken breasts in Greek Feta (or Italian) salad dressing and grill until done (6 minutes per side, medium heat). Slice into large chunks.

Start water for pasta and beginning cooking per manufacturer’s directions.

In the skillet used for chicken, cook garlic in ¼ cup olive oil until lightly brown.

Add zucchini, squash and mushrooms; add 1 ½ tablespoons of Italian herb seasonings. Cook until vegetables are tender. Add tomatoes and diced feta cheese, but not until a few minutes before serving so they don’t get overcooked.

After draining the cooked pasta, put back in somewhat cooled pot and sprinkle with mozzarella cheese.

Add cooked/grilled chicken pieces to pasta.

Add sliced black olives, artichoke hearts, salt & pepper.

Put in pretty serving dish, top with cooked vegetables and sprinkle with parmesan cheese.

This recipe comes from one of my dearest friends (and a great Mahjong player), Linda Thomas.

Mustard-topped Salmon

2007-03-27T16:00:00.000-07:00

1 salmon fillet (about 2 1/2 pounds)
3 Tbsps. packed light brown sugar
2 Tbsps. chopped fresh dill
1/4 cup grainy Dijon mustard
1/2 cup reduced-fat mayonnaise

Place salmon on broiler pan, skin side down. In a small bowl, combine sugar, dill and mustard. Spread half on top of salmon. Cover with plastic wrap and refrigerate up to 5 hours.

Stir remaining sugar-dill mixture into mayonnaise, cover and refrigerate.

When ready to serve, heat oven to 400 degrees. Remove salmon from refrigerator 20 minutes before cooking.

Bake 20 minutes, or until fish flakes easily with a fork. Remove salmon in 1 piece to a platter, leaving skin behind.

Serve warm or at room temperature with sauce.

Servings: 10
Prep Time: less than 10 minutes
Marinating Time: up to 5 hours
Cooking Time: 20 minutes

Adapted from the Kansas City Star

Note:

I got this recipe from our very good friends, Cindy & Scott (both of whom are excellent cooks!). It is so easy and delicious that I decided to make it just a few days after we had it at their house. Only a couple of changes - I cut the recipe in half and used regular mayo.

Nan's Bread

2007-03-22T06:58:00.000-07:00

1 Tbsp. butter or olive oil
2 Tbsps. honey
3/4 (scant) Tbsp. salt
2+ cups of hot water
6-7 cups unbleached flour
1 egg
7/8 (scant) cup warm water
2 Tbsps. dry yeast
2 tsps. sugar

Into the KitchenAid mixer, put butter (or olive oil), honey, salt and hot water.

Add a little flour and start the mixer. Keep it going. Continue adding flour until it holds together well, isn't soupy but isn't all dry. If too dry, add more water. Keep mixer going at low speed and then turn it up higher if you want.

After this mix has cooled down a bit, add an egg and continue mixing.

In the meantime, run some warm water from the tap. Maybe around a scant cup. You don't want it cool, and you don't want it hot to the touch. Just a nice, warm temp. Put the water into a bowl, and add 2 T. dry yeast and around 2 t. sugar. This sugar helps the yeast grow.

When this is all bubbly, and the mix in the KA is cool, add the yeast mix to the stopped KA. This is a little tricky because if you start the mixer right after it may splash all over. I put in the yeast mix and some flour and start the mixer on the lowest speed. Keep adding some flour until you see strands of dough. Not too much flour. Always better to have too little than too much. Too much makes it dry. You can always add more flour.

Then I cover the KA bowl with a dampened with warm water tea towel For the rising, you'll want to put the bowl in a warm place with no drafts. I often warm my oven for a couple minutes and then TURN IT OFF and put the bowl in there. When it reaches the top of the bowl or touches the towel, put some flour on a surface. I have a marble board, but you can use the counter or a wooden cutting board, whatever you want. Spoon out the mixture and move it around in your hands but not for too long. Then I cut it into four sections, and make four balls. I spray cooking spray into two glass loaf pans, and put two balls in each. Then I put the pans on top of my stove covered with that damp towel. At this point, I turn on the oven to 360º. Yes, it wastes energy but I have found over the years that it is better the stove be all ready when the balls rise and are ready to bake. The balls don't have to reach over the top of the pans. Just to the top is okay. If it rises too much, it can come crashing down (deflate) so it is better to err on the side of not rising too much.

Then bake until browned and sound hollow when you tap them. You want them brown on the bottom too, not just the top. That's why I like glass pans because I can see well. Then tip them out onto a cooling rack, and (this is the hard part) wait about 20 minutes before cutting. It kinda hurts the "integrity" of the bread to cut it too soon.

So, there you go. Nan, channeling Virginia Woolf's stream of consciousness about breadmaking. I am not even reading over what I wrote. I wrote it as I make it.

Notes:

My dear friend Nan sent me this recipe on January 27, 2007. I followed her instructions and the bread turned out absolutely perfect and delicious!! I wound up using about 6 1/2 cups of unbleached flour. Instead of leaving the dough in the Kitchen Aid bowl, I turned it out in a greased bowl which apparently wasn't quite big enough! I used two metal loaf pans instead of the recommended glass pans, and I didn't preheat the oven while the dough balls were rising in the pans. I baked the bread at 375 for about 30-40 minutes.

Easy Baked Chicken Kiev

2007-03-21T07:58:00.000-07:00

8 boneless, skinless chicken breast
1/2 cup fine dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tsp. oregano, divided
1/2 tsp. garlic salt
1/4 tsp. pepper
4 Tbsps. margarine, softened
1 Tbsp. flat-leaf parsley, chopped
4 oz. Monterey Jack cheese, cut into 8 strips (each 1/2" thick, 1 1/2" long)
5 Tbsps. margarine, melted

Place chicken breasts, one at a time, between two sheets of wax paper or plastic wrap. With flat side of mallet, gently pound breasts until each is about 1/4" thick. Set aside.

In a rimmed plate or pie pan, combine bread crumbs, Parmesan cheese, 1 tsp. of the oregano, garlic salt, and pepper. Set aside.

In a small bowl, stir together the 4 Tbsps. softened butter, parsley, and remaining 1/2 tsp. oregano. Spread about 1/2 tsp. of the herb-butter mixture across each breast, about an inch from lower edge. Lay a strip of Jack cheese over butter mixture. Fold lower edge of breast over filling. Fold in sides and roll up to enclose filling.

Dip each bundle in the melted butter and drain briefly. Roll in bread crumb mixture until evenly coated.

Place bundles seam side down, without touching, in a 9x13 baking dish. Drizzle with any remaining margarine.

Cover and refrigerate for at least 4 hours or until the next day.

Bake, uncovered, in a preheated 425° oven for 20 minutes, or until chicken is no longer pink when slashed (cut just a small slash so filling doesn't ooze out).

Serves 4-8

Notes:

I use a few toothpicks to hold the chicken together. 425° is too hot. I bake this at 375°, carefully checking to make sure the chicken isn't getting too done and dried out.

Recipe adapted from Sunset Easy Basics for Good Cooking cookbook

Chicken Glazed in Hoisin Sauce (or Cashew Chicken)

2007-03-20T16:11:00.000-07:00

2-3 boneless, skinless chicken breasts, about 1 pound
6 Tbsps. peanut or corn oil
5-6 cloves garlic, peeled and chopped fine (optional)
4-5 scallions, cut into 1-inch sections, white and green parts separated
1-1 1/2 Tbsps. Shaohsing wine or medium-dry sherry
3 Tbsps. hoisin sauce
1 cup roasted cashew nuts

Marinade:

1/2 tsp. salt
1/4 tsp. white pepper
2 tsps. Shaohsing wine or medium-dry sherry
1 tsp. cornstarch
1/2 egg white, lightly beaten
2 tsps. sesame oil

Rinse chicken in warm water; pat dry with paper towels. Dice clean chicken into bite-size pieces and place in a medium-sized bowl.

Add the salt, pepper and wine (or sherry) to the chicken. Sprinkle with the cornstarch and stir in the half egg white to coat. Let marinate for 15 to 30 minutes. Blend in the sesame oil.

Heat a wok over high heat. Pour in 5 tablespoons of the oil and swirl it around. Add two-thirds of the garlic and the white scallions. Stir with the wok scoop or metal spatula a few times, then add the chicken. Sliding the scoop or spatula to the bottom of the wok, turn and toss for about 2 minutes, lowering the heat so that the chicken does not become tough. Splash in the wine or sherry around the side of the wok. As soon as the sizzling dies down, transfer the chicken, still a little undercooked, to a warm dish.

Increase the heat, adding the remaining 1 tablespoon of oil and swirl it around. Add the remaining garlic, and as it sizzles, add the hoisin sauce and stir well. Return the chicken to the wok and toss in the sauce to glaze until just cooked. Mix in the cashew nuts and green scallions. Transfer to a warm serving dish.

Serve immediately over rice.

Excellent with egg rolls or potstickers.

Serves 4

Notes:

I used chicken tenders (tenderloin removed), omitted the garlic, and used a large nonstick frying pan instead of a wok. I didn't use as much oil (maybe just 3 tablespoons in all).

Adapted from original recipe in DK Living: Yan-Kit's Classic Chinese Cookbook

Chocolate Mousse

2007-03-20T15:40:00.000-07:00

8-oz. semi-sweet chocolate
1/4 cup dark rum
1/2 cup granulated sugar
2-3 Tbsp. lukewarm water
2 egg whites
2 cups heavy cream

Melt chocolate in top of double boiler. Meanwhile cook rum and sugar over very low heat until sugar melts (do not let it brown). Add sugar syrup to chocolate (they should be about the same temperature). Beat in 2 tablespoons of lukewarm water; set aside.

Beat egg whites until stiff; whip 2 cups of heavy cream and fold together with egg whites.

Beat chocolate again. If it has thickened, add 1 more tablespoon water. Fold chocolate into cream/egg white mixture.

Spoon into individual serving dishes or wine glasses. Chill.

Serves 8

Notes:

This is extremely rich. I may try it with just 6 ounces of chocolate next time around. Either that or divide it into 12 servings instead of 8.

Recipe from Susan Branch's Vineyard Seasons Cookbook

Carnitas (Crispy Pork)

2007-03-20T09:50:00.000-07:00

4 lbs. boneless country-style pork ribs
2 cups (or more) water
1 ½ cups fresh orange juice
6 garlic cloves, peeled
1 teaspoon fine sea salt (optional)
1 teaspoon grated orange peel (optional)
¼ cup brandy

Warm corn tortillas
Guacamole and Salsa
Cheese (Cheddar and/or Monterey Jack), grated
Green Onions, diced
Tomatoes, diced
Sour cream

Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in a deep 12-inch skillet (I used a large Dutch Oven instead). Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 2 hours. Add more water by ¼ cupfuls if necessary to keep pork partially submerged.

Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet (I was able to shred the meat in the pan with a wooden spoon, it was that tender).

Add 2 tablespoons water to skillet. Cover and re-warm pork over medium-low heat, stirring, about 5 minutes. Transfer to serving bowl. Serve with warm tortillas, guacamole, salsa, cheese, tomatoes, onions and sour cream.

Can be made 1 day ahead. Cover and chill. Re-warm with a couple of tablespoons of water, as in previous step.

Servings: 8

Notes:

I no longer include the salt (too salty the first time I made it!) and I've never included the grated orange peel.

This makes quite a lot of carnitas, which is wonderful for leftovers. I freeze a few cups in individual containers and simply re-warm the defrosted pork in a skillet over medium-heat.

I may try to add some flavor to the pork next time by substituting 1 cup of the water with chicken broth. Also, a few dashes of cumin in the pot might be good. This is not at all spicy!

Modified from original recipe in Bon Appétit (May 2003)

Guacamole

2007-03-20T09:25:00.000-07:00

2 large avocados, mashed in large chunks
1/8 - 1/4 tsp. salt
Freshly ground black pepper (6 turns of a pepper mill)
2 Tbsp. La Victoria green taco sauce
1-2 Tbsp. freshly squeezed lemon juice
1/2 tomato, diced
2 Tbsp. Bermuda onion, minced
1-2 dashes of Cholula hot sauce

Mash the avocados with the back of a fork. Don't overmash, as you want to have some large chunks of avocado in the guacamole.

Gently fold in remaining ingredients. You want this to be thick and chunky, not smooth and creamy.

I never add sour cream or mayonnaise.

Baked Chicken with Honey-Lemon Glaze

2007-03-14T15:03:00.000-07:00

1 lb. white boiling onions (about 24), 1-inch in diameter
1 lemon
1/4 cup light honey
3 tsps. chopped fresh thyme (or 1 to 1 1/2 tsps. dried), divided
1 chicken, cut into serving pieces
3 Tbsps. unsalted butter
2 Tbsps. minced shallot
Salt & pepper, to taste
1/2 cup golden raisins (sultanas)

Position rack in middle of oven and preheat to 375°.

Trim and cut an x in the root end of each onion. Peel onion and put in a saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Drain and set aside.

Using a zester or a fine-holed shredder, and holding the lemon over a bowl, shred the zest from the lemon. Then squeeze the juice into another bowl. Measure 2 tablespoons of the juice and add to the zest. Stir in the honey and 2 teaspoons of thyme (or 1 teaspoon, if using dried). Set aside.

Remove any excess fat from the chicken pieces. Rinse the chicken and pat dry with paper towels.

Select a 2 1/2- to 3-quart baking pan that holds the chicken comfortably in one layer. Spray with Pam. Combine the butter and shallot in the pan; place in oven for 1-2 minutes to melt the butter. Add the chicken and turn to coat well; leave the pieces skin side down. Sprinkle with salt and pepper and the remaining teaspoon (1/2 tsp., if using dried) thyme. Bake uncovered, basting a couple of times with the pan juices, for 15 minutes.

Turn the chicken skin side up and add the onions and raisins to the pan. Baste the chicken and onions with half of the honey-lemon mixture. Return to the oven for another 10 minutes. Baste with the remaining honey-lemon mixture, reduce the heat to 350°, and continue to bake, basting every 7-8 minutes with the pan juices, until the chicken and onions are fork-tender and golden and the pan juices have thickened to a glaze, approximately 25-30 minutes.

If the juices have not thickened sufficiently, transfer chicken to a platter, cover loosely with foil, and boil the juices on the stove top until reduced to a glaze, 2-3 minutes. Return chicken to the pan and turn several times to coat with glaze.

Arrange chicken and onions on a serving platter. Spoon any remaining glaze over the top and serve.

For good, juicy results, take care not to over bake the chicken. Start testing for doneness toward the end of the cooking time by piercing a breast at its thickest part with a sharp knife: the flesh should look opaque and the juices should run clear.

Serves 4

Notes:

Sliced mushrooms are a great addition. I use an 8-ounce package of button, but any kind would be delicious. I like to melt the butter in a frying pan and sauté the mushrooms and onions until just tender (rather than melt the butter in the oven). I also think a regular onion, thinly sliced, is just as good (and easier) than the pearl onions. I also prefer the caramelized flavor of a yellow onion more than a pearl onion. You may have to take the chicken breasts out first (keeping warm on a plate covered with foil) while you wait for the dark meat to finish cooking.

Adapted from Williams-Sonoma Simple Classics Cookbook by Chuck Williams

French Breakfast Puffs

2007-03-13T15:56:00.000-07:00

Puffs:

1/3 cup butter or margarine, melted
1/2 cup granulated sugar
1 large egg, lightly beaten
1 1/2 cups all-purpose flour
1 1/2 tsps. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup milk

Topping:

1/4 cup granulated sugar
1/2 tsp. ground cinnamon
2 Tbsps. butter or margarine, melted

Beat 1/3 cup melted butter, 1/2 cup sugar, and egg in mixing bowl at medium speed until creamy and well-blended.

Combine flour, baking powder, salt and nutmeg in separate bowl. Add to butter/sugar/egg mixture, alternating with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Spoon into lightly greased miniature muffin pans, filling two-thirds full.

Bake at 350° for approximately 15 minutes.

While muffins are baking, combine 1/4 cup sugar and 1/2 tsp. cinnamon; set aside.

When muffins spring back from gentle touch, remove from oven and immediately remove from pans.

Dip the top portion of each muffin in 2 Tbsps. melted butter and then in cinnamon-sugar mixture.

Yield: 28 miniature muffins

Notes: These are quite good, but lacked a sweetness inside. I think I'll add some vanilla to the batter next time around.

Any Beginner's Sweet-and-Sour Chicken

2007-03-13T13:58:00.000-07:00

1 egg, beaten
3 Tbsps. all-purpose flour
1 tsp. salt
1 tsp. dry sherry
1 lb. chicken breast tenders (tendon removed), cut into bite-size chunks
1 Tbsp. butter or margarine
2 Tbsps. water, divided

Sauce:

1 8-oz. can pineapple chunks with juice
3 Tbsps. vinegar
4 Tbsps. sugar
2 Tbsps. soy sauce
1 tsp. Worcestershire sauce
2 Tbsp. cornstarch mixed with 2 Tbsps. water
1/3 cup yellow, red or orange bell pepper, chopped
1/4 onion, chopped (not too small)
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1/2 lb. fresh snow peas

Garnish:

1/3 cup maraschino cherries, stems removed

Mix the egg, flour, salt and sherry together in a medium-sized bowl. Rinse chicken in lukewarm water; pat dry with paper towels. Remove and discard tendon; cut chicken into bite-size chunks. Add tenders to the bowl, and stir thoroughly to coat with the batter.

Combine all the ingredients for the sauce in a saucepan. Bring to a boil and cook an additional 2 minutes, stirring continuously. Reduce to a low simmer while cooking the chicken.

Melt 1 tablespoon butter or margarine in a large frying pan. Add the chicken tenders, separating each individual piece from the others in order to ensure even cooking. Add 1 tablespoon water to the pan, cover, and cook on medium-high heat for about 4 minutes, until chicken is golden brown on bottom side.

Flip each piece of chicken to ensure even cooking. Add another tablespoon of water, cover and cook on medium-high heat for another 4 minutes, or until chicken is cooked through.

Pour warm sauce (with vegetables) over chicken and stir until chicken is thoroughly coated.

Garnish with maraschino cherries and serve over rice.

Yield: 4 servings

Notes:

The celery, carrots and snow peas are my additions. I skip the cherries and add the bell pepper to the sauce ingredients rather than use as a garnish. I especially like this recipe since it doesn't involved deep-fat frying (although that would taste good!). The chicken tenders are perfect and much better than regular chicken breasts.

Adapted from The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature and the Passages that Feature Them by Shaunda Kennedy Wenger and Janet Kay Jensen

Impressive Beef Stroganoff

2007-03-02T13:25:00.000-08:00

1 1/4 pounds beef sirloin
2 Tbsps. butter or margarine
1 yellow onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 large portobello mushrooms, chopped
1/4 cup dry white wine
1/4 tsp. basil
Pinch nutmeg
3/4 cup milk
1 Tbsp. all-purpose flour
1 cup sour cream
1 12-ounce package spinach fettuccine, cooked and drizzled with melted butter or margarine

Cut the beef across the grain into 1/4-inch-thick slices. Then cut the slices into 1-inch-wide strips. Melt 1 tablespoon butter or margarine in a large frying pan and brown the meat on high heat for about 5 minutes, flipping once to cook evenly.

Reduce heat to medium-high, add the onion, salt, and pepper, and sauté an additional 2 minutes.

Remove the meat and onions from the pan, set aside in a bowl, and cover to keep warm. Add the mushrooms and remaining 1 tablespoon butter or margarine to the pan and sauté for 5 minutes, or until tender.

Return the meat and onion to the pan with the mushrooms. Add the wine, basil, and nutmeg. Stir and heat for about 2 minutes over medium heat.

Remove the meat, mushrooms, and onions from the pan and set aside in covered bowl. Stir the milk and flour into the drippings left in the pan, heating over low heat until the sauce is somewhat thickened, for 1 to 2 minutes. Return the meat, mushrooms, and onions to the pan. Stir in the sour cream and warm the mixture over low heat for about 1 minute. Serve over buttered spinach fettuccini.

Makes 4 to 6 servings

Notes:

This has incredible flavor! I substituted 1 8-oz. package button mushrooms for the portobello, and regular egg noodles for the fettuccini. It was absolutely delicious. I'd like to try a different cut of beef, as the sirloin was a little tough.

From The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature and the Passages that Feature Them by Shaunda Kennedy Wenger and Janet Kay Jensen

Chicken in Mushroom Wine Sauce

2007-03-02T12:50:00.000-08:00

3-4 boneless, skinless chicken breasts
1 cup dry white wine
garlic powder
8 oz. package of button mushrooms, sliced
3-4 green onions, chopped
2 Tbsp. margarine or butter
1 can cream of mushroom soup
Salt & pepper, to taste
1 sleeve of Saltine crackers
1 cup grated Monterey Jack cheese
Olive Oil

Sauce:

Melt butter in medium-sized skillet. Sauté mushrooms and onions until tender. Add wine and simmer for a few minutes. Add soup and mix until smooth. Continue cooking for a few minutes, then remove from heat.

Chicken:

Grind crackers in a blender, a handful or two at a time.
Pour crumbs into a shallow bowl or pie plate; season with garlic powder, salt & pepper.

Rinse chicken; pat dry with paper towels.
Place one chicken breast between a large piece of plastic wrap and pound with mallet until fairly thin. Repeat with remaining chicken.
Coat each piece of chicken in cracker crumbs.
Over medium heat, fry chicken in a shallow layer of olive oil until golden brown (approximately 4 minutes on each side).

Place browned chicken in lightly greased (PAM) covered casserole dish.
Top with mushroom-wine sauce and bake (covered) at 350 degrees for approximately 45 minutes.
Add cheese to top of casserole and bake for another 10 minutes, uncovered.

Notes:

This works well in a crockpot if you have time for all the prep. Cook on low for 6-8 hours.

When I first started cooking, I didn't drink wine so I used White Zinfandel for this dish. I've never tried anything else, but I suspect a dry white is perfectly suitable.

Yummy served on top of mashed potatoes!

Choc au Citron (Lemon and Chocolate Cake)

2007-03-02T10:45:00.000-08:00

4.5 oz. unsalted butter (1 stick, plus 1 Tbsp.)
1/2 cup caster sugar
2 large eggs
1 cup self-raising flour
1 tsp. baking powder
grated rind of large lemon
2 Tbsp. milk (enough to give batter a dropping consistency)
3 oz. dark chocolate, chopped into large chunks

1/4 cup granulated sugar
juice of the large lemon

Line a 7"x5" loaf tin with parchment paper. Preheat oven to 350 degrees.

Beat butter, caster sugar and eggs together until well-incorporated.
Stir in flour, baking powder, lemon rind and milk.
Fold in chocolate.
Spoon batter into prepared tin and bake for approximately 40 minutes until springy to touch the center.

Meanwhile, dissolve granulated sugar in the juice of the lemon and set aside.

On removing cake from oven, leave in tin and skewer holes in the top, piercing well down. Pour sweetened lemon juice over cake. Allow to cool before turning out.

Note: I received this recipe from Cornflower who got it from Green & Black's Chocolate Recipes cookbook. I had to convert the ingredients as they were given in grams and ounces. Thus, both sugars and the flour amounts are approximations.

Plain Old Bread

2007-02-19T13:50:00.000-08:00

1 Tbsp. (1 packet) active-dry yeast
2 1/4 cups warm water
1 Tbsp. sugar
1 Tbsp. salt
6-7 cups unbleached white flour

Most recipes want you to use the whole envelope of yeast. This means the first rising will take only about an hour and the second maybe forty-five minutes to an hour - particularly if you put it in a warm place, which is what they usually suggest. Some go as far as telling you to put the dough in a gas oven warmed by a pilot light.

That works fine. If that's the kind of bread you want. Grocery-store bread. Wonder bread. Remember that? The stuff we ate when we were kids. It was white - a brilliantly unreal white - and it had the feel of a damp sponge. When you took a bite, it left an imprint of your teeth.

So, the first thing I do is cut the yeast in half. You don't want the dough to set a new land-speed record. What you want is a long, slow rise to build the kind of texture and flavor that makes people think you paid $5.95 for this loaf at the European Gourmet Bakery.

Combine the yeast with the water in a large crockery bowl, stir in the sugar, and let it sit for a few minutes while measuring the flour into another bowl.

Stir in flour. When it clumps together and pulls away from the sides of the bowl turn it out on the counter and knead for ten minutes, adding enough flour to keep it moving. Then knead in the salt. Dead last. Because salt strengthens the gluten and makes the dough fight you.

When it's smooth and elastic enough to spring back when poked, oil a big bowl, slosh the dough around in it, making sure the entire surface is oiled. Cover with a damp towel. Set as far from the stove as possible (a wine cellar would be nice).

With half the yeast, it'll take twice as long to rise.

Shape into two loaves.
Give them a two-hour rise.
Spritz them with water for a crackly crust.
Bake at 425 for thirty minutes.

NOTE:

These directions are quoted directly from the novel Bread Alone by Judith Ryan Hendricks. When I first read the recipe, I was confused about the amount of yeast and made it with 1/2 Tbsp. as instructed (but that's not the amount in the ingredient list!). The second time I tried the recipe, I used 1 Tbsp. The first loaves were quite dense compared to the second batch, which were light and airy. Both were delicious, so I guess it's a matter of preference.

Hendricks doesn't mention anything about punching the dough down after the first rise, which I decided to do anyway. I also briefly kneaded the dough, then cut it in two with a sharp knife, then shaped it into two long rectangles, turning and pinching a seam along the bottom of each loaf before placing them in metal bread pans. (I've been told glass is good so you can keep an eye on the browning of the bottom of the loaf).

I was worried about the high temperature and decided to check some other bread recipes to see what they recommended. I went with 350 the first time around and 400 the second time I made the bread. I recommend 400 for 30-40 minutes.

Recipe adapted from Judith Ryan Hendricks' Bread Alone.

Island Pork Tenderloin

2007-02-18T16:30:00.000-08:00

2 tsp. salt
1/2 tsp. black pepper
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloin (2 1/4 - 2 1/2 lb. total)
2 Tbsp. olive oil
1 cup packed dark brown sugar
2 Tbsp. finely chopped garlic
1/2 tsp. Tabasco

Preheat oven to 350 degrees.

Stir together salt, pepper, cumin, chili powder and cinnamon. Coat pork with spice rub.

Heat olive oil in an oven proof 12" skillet over moderately high heat until just beginning to smoke. Brown pork on all sides, about 4 minutes total. Remove from heat and leave pork in skillet. Note: If using a regular skillet, transfer meat to oven proof baking dish after browning.

Stir together brown sugar, garlic and Tabasco. Pat on top of each tenderloin.

Roast meat in middle of oven until meat thermometer inserted diagonally in center of each tenderloin registers 140 degrees, about 20 minutes.

When finished roasting, remove from oven and allow meat to stand in skillet at room temperature for 10 more minutes (internal temperature should rise to about 155 while resting).

Notes:

Original recipe calls for 1 teaspoon of chili powder, not 1/2.

I prefer to roast the pork to 150-155 degrees and allow it to rest (loosely covered with foil) for the recommended 10 minutes.

Excellent served with saffron rice or rice pilaf with toasted almonds.

Recipe adapted from Bon Appetite

Turkey Soup

2007-02-17T12:03:00.000-08:00

10 cups turkey stock
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 Tbsp. olive oil
1 Tbsp. butter
Turkey meat, chopped
1/4 cup parsley, chopped
1 tsp. basil
1/2 tsp. thyme
1/2 tsp. sage
4 oz. egg noodles
salt & pepper to taste

Bring stock to boil, taste for strength - if weak, boil down.

In large frying pan, sauté onion, celery and carrots in oil and butter until just tender.

While vegetables are cooking, add remaining ingredients to stock. When noodles are done, add vegetables and serve immediately.

Notes: I substituted cooked rice for the egg noodles. Delicious!

Recipe adapted from Susan Branch's Vineyard Seasons

Turkey Stock

2007-02-17T11:51:00.000-08:00

1 turkey carcass (recipe based on a 22 lb. bird)
2 carrots
1 onion
2 stalks celery
Handful of parsley
A few peppercorns
1-2 bay leaves
Water

Pick all the meat off the carcass and reserve. Put the carcass in a big pot and add carrots, onion, celery, and parsley - all unpeeled, but washed and coarsely chopped.

Add peppercorns and bay leaves. Add water to cover.

Bring to boil, then cover and simmer 6-10 hours.

Strain, refrigerate overnight, uncovered.

Remove fat from top of stock.

Recipe from Susan Branch's Vineyard Seasons