Today's menu-Chocolate Gooey Butter Cookies

This is my last posting for a while.  We leave for a Christmas visit with our kids in Georgia.  I though I would go out with my new favorite Christmas cookie recipe.  This is one I got from the Food Network website.  I did change it to make it more if a holiday cookie.  Hope you enjoy!! Wishing you all a very Merry Christmas and Happy New Year!!!

You will need:
1 8 oz pkg cream cheese(softened)
1 stick of butter (softened)
1 egg
1 teaspoon vanilla (For Christmas I changed this to peppermint)
1 chocolate cake mix (18oz)
powdered sugar for dusting

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the peppermint extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Thanks Paula Deen

Tonights menu - Garlic Prawns on Linguine

Most of the recipes that I post I have tried several times.  This one I just came across last night and loved it.  After just one bite my husband said this is a must for your blog.

You will need:

16 to 18 prawns, 16/20, peeled and rinsed (16/20 is the number of prawns per pound.  For this recipe you want large ones)
2 tablespoons olive oil
2 tablespoons fresh garlic, minced
4 tablespoons basil pesto
1 cup sliced mushrooms
4 tablespoons sun dried tomatoes, sliced
2 tablespoons sour cream
4 tablespoons fish stock (I do not keep fish stock on hand so I used chicken stock)
8 tablespoons heavy cream
sea salt and black pepper to taste
fresh chopped fresh Italian parsley for garnish

Saute prawns in olive oil until they start to turn pink.  Add fresh garlic, then add remaining ingredients and simmer until prawns turn opaque and the sauce thickens slightly. 

Pour prawns and sauce on top of the bed of linguine.  Garnish with chopped parsley
Serves 2 to 4

Tonight's menu - Mexican Cassrole

One of my co-workers brought this to a work potluck.  Once I had it I knew my family would love it.  I was right the first time I made it my sons said it was a keeper.  I have made it several times since then. 

You will need:

1 tablespoon oil
1/2 cup chopped onion
2 cloves garlic, minced
1 lb. ground beef, you could use ground turkey or chicken as well
1 can, 28 oz. tomato sauce
1 pint (2 cups) sour cream
1 pkg. Taco seasoning mix
1 4oz can diced green chilies
1 2 1/2oz can chopped black olives
2 7-8 oz pkg cheese flavored taco chips lightly crushed
1/2 lb shredded jack or cheddar cheese

Preheat oven to 350.  Heat oil in a large skillet over medium heat.  Brown meat, drain.  Add onion and garlic, saute stirring frequently.  Blend in tomatoes, taco seasoning, chillies, olives and simmer for about 10 minutes.  Spray 9 x13 baking dish with cooking spray (such as Pam) Layer 1/2 of the chips over the bottom of dish.  Add meat mixture then 1/2 of the cheese and sour cream.  Top with chips.  Bake until heated through about 30 minutes.  Sprinkle with remaining cheese and bake until cheese melts.  Let stand 5 minutes before serving.

Tonight's menu- Cheesy Chicken and Mushroom Lasagna

My kids are all grown up and live in the southeast.  Every time we get together they ask for this.  In fact we are going for Christmas next week and I have been asked by my youngest son (age 28) to make this while we are there.  I have tried a few changes to this and it is just not the same as making everything from scratch. 

You will need:

12 lasagna noodles (Do not use the non boil kind. This is one of the changes I made and it was not the same)
1 lb mushrooms, sliced
6 tablespoons of butter
1 tablespoon olive oil
2 medium cloves garlic, minced
1/3 cup parsley chopped
6 tablespoons flour
2 cups milk
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoons white pepper
1/4 cup half and half
3 cups cooked chicken breast cubed
1/3 cup Prosciutto (thinly sliced)
1 15 oz container ricotta cheese
2 cups shredded mozzarella
1/2 cup Parmesan cheese, grated

Preheat oven to 350.  Cook noodles according to package directions.  Drain, rinse with cold water.  Lay noodles flat on paper towels .  In a large skillet, over medium-high heat saute mushrooms in 2 tablespoons butter and 1 tablespoon oil until golden, stirring frequently about 5 minutes.  Reduce heat to medium-low add garlic and parsley, saute 2 minutes more.  Be careful not to brown garlic. Remove from heat.
For sauce: in medium saucepan over medium heat melt remaining 4 tablespoons butter.  Add flour and cook without browning for 2 minutes whisking constantly.  Add milk and chicken stock a little at a time.  Cook until smooth and thickened, about 3 minutes, stirring constantly. To avoid scorching, remove sauce from heat as soon as ti starts to boil.  Sauce will not thicken any further once it has boiled.  Season sauce with salt and pepper. 
To assemble: set aside 2 tablespoons Parmesan.  Pour half and half in the bottom of a 10x 12 inch baking pan.  Lay 4 noodles in a single layer in pan.  Place 1/3 each of the mushroom mixture, chicken and Prosciutto over the noodle layer.  Dot with 1/3 of the ricotta.  Sprinkle with 1/3 each of mozzarella and Parmesan.  Cover with 1/3 of the sauce.  Repeat the process 2 more times, beginning with the noodles and ending with white sauce.  Sprinkle with reserved Parmesan.  Bake uncovered until heated through, about 40 minutes.  Cover and let sit 10 minutes before serving. 
I was being lazy one day and tried this with a jar Alfredo sauce.  It is not the same.  It was very salty.  I always make this from scratch now.
Serves 6 to 8

Tonights menu - Thai Beef Tacos with Lime Cilantro Slaw

This is a Taco with a Thai twist. It packs a lot of flavor with not a lot of calories.  This makes 4 servings at 2 tacos per each person.  It is best to grill the steak outside on the BBQ but in the dead of winter with several inches of snow on the ground I have done it on an indoor grill. 

You will need:

Steak:
1 tablespoon sugar
1 1/2 teaspoon minced peeled fresh ginger ( I would not try this with prepared ginger, use fresh)
1 1/2 teaspoon fish sauce
1/2 teaspoon chili garlic sauce
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1 lbs flank steak. trimmed

cooking spray
Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons fish sauce
2 garlic cloves, minced
3 cups packed angel hair slaw
2 cups packaged match-cut carrots
1/2 cup chopped fresh cilantro

8 (6 inches) fat-free tortillas

To prepare steak, combine first 6 ingredients in a large zip top bag.  Add steak to bag; seal and marinate in  refrigerator for 20 minutes; turning occasionally. I have found that 20 minutes in the fridge is not long enough.  I let it go for about and hour. 

Heat broiler or grill.  Remove the steak from bag, discard marinade.  Place steak on grill or broiler rack, cook for about 5 minutes on each side.  Remove steak from grill and let stand for 5 minutes then cut into thin slices.
To prepare slaw combine lime juice and next 6 ingredients (though 2 garlic cloves) in a large bowl.  Add slaw and next 3 ingredients (through cilantro) toss well to combine.  Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortillas.  Fold in 1/2; serve immediately. 

ENJOY!!!!

Todays menu- Creamy Pesto Dip

I am sure a lot of you are like me.  When friends drop by during the holidays I like to have a quick snack I can put together in a hurry with little effort.  This dip is just that.  You can make it ahead and it will keep in the fridge for a few days.

You will need:

1 package (8 oz) cream cheese ( I have not tried low fat, but it should work)
3 tablespoons milk
1/3 cup store bought pesto ( you can make fresh, but it is a lot of work and why bother.  Store bought is just as good)
1 red pepper finely chopped

Mix cream cheese and milk in a food processor or mixer on medium speed until smooth.  Blend in pesto and red peppers.  Refrigerate.  I serve with assorted cut veggies and bread sticks.  To make it a bit more holiday looking garnish with some of the chopped red peppers.

Today's menu- Chile egg puff

This is a recipe that came from a friend at work.  I have made it several times and it is always a big hit.  It is one of those that everyone can eat even if you have a vegetarian in your family as I do. Since we all know my husband is a big meat eater I always serve a side of sausage on the side.

You will need:

10 eggs
1/2 cup flour
1/2 tsp salt
1/2 pint sour cream
1 tsp. baking powder
2 (4 oz) can diced green chiles
1 lb. Monetary Jack Cheese, shredded

Beat eggs until light and lemon colored.  Add flour, baking powder, salt, sour cream and Jack cheese.  Blend until smooth.  Stir in chiles.  Pour mixture into a well-buttered 9 x 13 baking dish (I use Pam spray). Bake at 350 for about 35 minutes or until top is brown and center appears firm.  Serve with a side of salsa.
Serves 8 -10

Tonights menu - Blue cheese & rosemary scalloped potatoes

Because of the time of year I have been focusing on holiday dishes.  I make these potatoes when we have ham or a rib roast.  I would also do them with Turkey, however my husband is a real traditionalists so we always have to have mashed potatoes and gravy with our Turkey.  Whatever you are having I hope you enjoy these as much as my family does.

You will need:

5 lbs russet potatoes (Yukon gold should work well, although I have never tried them)
2 tsp. salt ( I like kosher)
1/2 tsp. black pepper ( fresh cracked is the best)
1 1/2 tsp. chopped fresh rosemary ( always use fresh)
3/4 cup crumbled blue cheese
3/4 cup grated Parmesan cheese
1 cup sour cream
2 cups cream
1 tsp.salt

Preheat over to 350.  Butter a 9 x 13 glass baking pan.  Peel and slice the potatoes into 1/4 inch slices. If you got a  mandolin last year for Christmas now is the time to take it out of the box and use it. Toss the pototoes in a large bowl with salt, pepper and rosemary.  In a second bowl toss together cheeses.
Layer 1/2 the potatoes in the buttered baking dish.  Sprinkle with 1/2 the cheese mixture and top with remaining potatoes.

In another bowl whisk together remaining ingredients and pour over potatoes.  Tap the baking dish on the counter to spread out the sauces and help release any air bubbles.  Sprinkle with remaining cheese mixture.
Bake potatoes for about 1 hour and 15 minutes, or until brown and completely tender all the way through when poked with a knife.  Allow to sit for a few minutes to allow sauce to set up.  Serves 8-12
You can also make this in advance and store, covered and refrigerated, for 4-5 days.  Bring to room temp then reheat in oven at 350 until hot.

Tonight's menu- Broccoli with lemony parmesan breadcrumbs

This is a great side dish for the holidays.  It goes well with everything from ham, turkey or rib roast.

You will need:

2 cups breadcrumbs (I used panko)
8 oz (1 cup) unsalted butter
1/2 Tbs. sweet Hungarian paprika
1/4 cup kosher salt plus 1 tsp. kosher salt
1/2 tsp. white pepper
1/2 cup tightly packed Parmigiano-Reggiano
1/2 cup chopped fresh flat-leaf parsley
2 Tbs. grated lemon zest (about 2 to 3 lemons)
1 Tbs. fresh lemon juice
2 lbs broccoli

Spread breadcrumbs on a rimmed baking sheet and toast them in the oven until lightly brown, about 5 minutes.  Set a side.  In a heavy skillet melt 1/2 cup butter over medium heat.  Add the breadcrumbs, paprika, 1 tsp. salt and pepper.  Cook stirring for about 1 minute, just to meld the flavors.  Remove from heat and stir in the cheese, parsley, lemon zest and juice.  In a large pot bring to boil 1 gallon of water and 1/4 cup salt.  Trim the bottom off the broccoli stems, cut each broccoli head lenghtwise in half and then cut each half lengthwise into six spears.  Put the broccoli in the boiling water and cook until crisp and tender, about 5 minutes.  Drain the broccoli well then add back into cooking pot.  Add the breadcrumb mixture to the broccoli.  Serve immediately.  Can be kept warm in the over for up to 20 minutes.

Tonights Menu - Senate Bean Soup (aka Navy Bean Soup)

During the holidays we are always eating and sometimes what we eat is not that good for us.  The following soup is good and good for you.  Raw beans are a great source of fiber and iron.  They are also low in fat. The kicker, however is what you add to the beans.  Here's my take on it.

You will need:

1 lb dried navy beans, rinsed and picked over
1 lb ham, diced and 2 ham hocks
1 tsp kosher salt
1/2 cup milk
2 tablespoons butter
1 large chopped onion
1 stalk celery, chopped
1/2 cup chopped carrots
2 cloves garlic, chopped or minced
1/4 cup fresh chopped parsley

Put the beans in a large bowl and cover with 6 cups of cold water. Soak overnight in a cool place.  Drain the beans and transfer to a large pot or dutch oven.  Add about 5 to 6 cups chicken stock and 3 to 4 cups water.  Bring to simmer over medium heat then reduce heat to low and cook covered until beans are tender, about 1 1/2 hours.  At this point the beans will be done. In a crock pot place the cooked beans, ham hocks, diced ham, chopped onions, celery, carrots and garlic.  Cook over low heat for 6 to 8 hours.  Before serving remove ham hocks and shred.  Add meat back into soup.  Add parsley to soup as well as enough milk to get the soup to the right consistently, may not need full 1/2 cup.

To conserve time, in the morning I sautéed the veggies the night before.  I put the beans on to boil as soon as I got up in the morning.  All I had to do before leaving for work was put everything in the crock pot.

You can make this vegetarian by using veggie stock rather then chicken and omit the ham.

Holiday treat- White Chocolate cranberry cheesecake

Not to long ago I made some cranberry white chocolate muffins and was very surprised at how well this combination works.  I think these same ingredients will be wonderful as a cheesecake.

You will need:

1 1/4 cups chocolate wafer cookies ( I could not fine any at my local store so I used chocolate graham cracker) crushed
1/4 cup melted butter
3 pks (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
4 squares white chocolate, melted
1/2 cup cranberries
1 teaspoon grated orange peel

Heat oven to 350.  Mix crumbs and butter. Press onto bottom of 9 inch springform pan.  Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.  Add eggs 1 at a time, mixing just until blended after each addition.  Stir in white chocolate, cranberries and orange peel.  Pour over crust.  Bake 45 to 50 minutes or until center is almost set.  Cool completely. Refrigerate 3 hours or overnight.

Thanksgiving- Homemade Cranberry Sauce

Up until last year I never made my own cranberry sauce.  After my first attempt I thought WOW, why have I never done this before.  This is a great recipe and is very easy.

Cranberry Fruit Conserve

You will need:

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes or until the skins pop open. Add the apple, zests, and juices and cook for an additional 15 minutes. Remove from heat and add the raisins and nuts. Let cool and serve chilled. To spice it up a bit you can add Triple Sec and cut the OJ in half.

ENJOY

Thanksgiving Appetizer

Whenever possible I like to make things ahead for the holiday dinner so I am not spending all my time in the kitchen.  Here is a great appetizer you can make the day before. 

Creamy White Bean and Herb Dip

You will need:

2 15 oz cans cannellini beans rinsed and drained
4 oz cream cheese (1/2 cup)
1/3 cup chopped yellow onion
2 tablespoons lemon juice
1 anchovy fillet, rinsed and patted dry (optional, I don't use these)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chives
1 tablespoon fresh marjoram or oregano

Put bean in food processor along with cream cheese, onion, lemon juice, anchovy 1 teaspoon salt, and 1/2 teaspoon pepper.  Process until smooth.  With the motor running drizzle in the oil.  Transfer the spread to a large bowl and fold in 2 tablespoons chives and the marjoram.  Season  to taste with salt and pepper.  Transfer the spread to a serving bowl.  Garnish with the remaining 1 tablespoon chives and serve with celery and carrots sticks as well as Simply Naked pita chips. 

Enjoy

Fresh Green Beans with A Twist

To make your Thanksgiving green beans extra special add some store bought (or homemade if you have the time) pesto. 

You will need:

2 lbs fresh green beans
1 tablespoon olive oil
1 tablespoon water
2 tablespoons pesto

Heat pan over medium high on cook top.  Trim steam off of both ends of the beans.  Saute beans in pan with oil and water.  Watch the beans as they can over cook in a hurry.  Once the beans are cooked (about 5 to 7 minutes) take off heat, add pesto serve at once.

Time to eat

Sorry, I know it has been hit and miss with my blog and the posting of recipes.  Since we are coming up on the biggest eating holiday of the year I though what better time to get back into my blog. I will try my best to post a holiday tip or recipe for the rest of the year, or at least through Thanksgiving.

Tonights menu - Maple-Mustard Pork Chops

Here is my final dish for tonight.  It's a great fall dish.  I serve it with oven roasted butternut squash or sweet potatoes.

You will need:

4 (6 oz) bone in center cut pork chops
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
cooking spray
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup fat free less sodium chicken stock (I use store bought)
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons chopped fresh flat leaf parsley

Sprinkle both sides of pork with 1/4 teaspoons salt and pepper.  Heat a large skillet over medium high heat. The recipe calls for you to coat pan with cooking spray, but I used olive oil.  Add pork to pan and cook 3 minutes on each side or until cooked through, but with a slight blush in the center.  Remove the pork from the pan and keep warm.  Return pan to medium high heat.  Add butter to pan, swirling pan to coat.  Add shallots and sauté 3 minutes or until tender and translucent.  Add broth and bring to boil and cook 1 minute.  Stir in mustard, syrup, and remaining 1/4 teaspoon salt and cook 1 minute or until slightly thick.

Now you can return the pork to pan.  Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork).  Serve pork with sauce. Garnish each serving with 1 1/2 teaspoon parsley.

We have this once or twice a month and in addition to squash or sweet potatoes we like to eat it with apple sauce and sometimes a waldorf salad.

Enjoy.

Tonights menu - Spicy Honey-Brushed Chicken Thighs

I said I had 3 recipes for you.  Well, here is number 2.

For the next recipe you will need:

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.  Combine first 6 ingredients in a large bowl.  Add chicken to bowl; toss to coat.  Place chicken on a broiler pan coated with cooking spray.  Broil chicken 5 minutes on each side.  While chicken is broiling combine honey and vinegar in a small bowl, stirring well.  After 10 minutes remove chicken from oven and brush 1/4 cup honey mixture over chicken and then return to broiler for 1 minute.  Remove chicken, flip it and brush with remaining homey mixture.  Broil an additional minute or until chicken is done.
This one is really good and you don't miss the skin or fat on the chicken thighs. 

Tonights menu - Almost Famous Chimichangas

This is the recipe that I mentioned earlier.  I think it would work well with ground turkey or chicken, however I made it with ground beef.

You will need:

1 tablespoon unsalted butter
2 tablespoons veggie oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat) Use fresh, can have to much oil.
1 1/2 chili powder
2 teaspoons cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato chopped, plus more for topping
2 tablespoons chopped fresh cilantro
1 lb. ground beef, chicken or turkey (if using chicken or turkey you may want to add a bit more spice)
1/4 sour cream
1 15 oz can refried beans
4 10 inch flour tortillas
1 cup shredded jack cheese, plus more for topping

Preheat oven to 450.  Melt the butter and 2 tablespoons oil in skillet, transfer to a bowl.  Heat the remaining oil in skillet.  Add the onion, garlic and jalapeño and cook until soft about 3 minutes.  Add chili powder, cumin, cinnamon and 1 tsp. salt, toast 30 seconds.  Add the tomato and cilantro and cook until slightly dry, about 2 minutes.  Stir in meat and sour cream and warm through.  Remove from heat. 

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla leaving a 2 inch boarder on each end.  Top with 1 cup meat mixture and 1/4 cup cheese.  Fold in the ends and roll up.  Put the chimichangas seam side down on the baking sheet brush with oil/butter mixture.  Bake for 8 to 10 minute per side, brush again after you flip.  Top with store bought salsa, cheese lettuce, tomato and sour cream.  My husband liked sour cream and extra hot salsa on top, I like ranch dressing and pico de gallo.

Enjoy.

Sorry, I missed you all

I have not been very good at posting my new recipes.  I do have three new ones for you tonight.  I try to use a variety of main ingredients.  On one of my recipes it calls for rotisserie chicken purchased at the deli counter of your local store.  I switched it to ground beef.  After tasting it I think to make it even more healthy you could use ground turkey or ground chicken.  Hope you like my latest recipe finds.

Tonights menu - Fish Tacos

You will need:

1 1/2 pounds white fish (such as Cod) fillets
1/2 cup store bought fish coating mix
1 1/2 tablespoons chili powder
1/2 tablespoon cayenne powder
Pinch of black pepper
Whole wheat soft taco shells

Slaw

Juice of 1 lime
1 tablespoons sugar
2 tablespoon rice wine vinegar
1 1/2 teaspoon mined peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
1/4 cup chopped cilantro
3 chopped green onions
2 cups packed coleslaw mix.

Wash and pat fish dry.  Mix chili powder, black pepper and cayenne powder and coating mix together.  Dredge fish in coating mixture.  Fry fish in 10 inch sauté pan with 3 tablespoons olive oil.  In separate bowl mix all slaw ingredients and let sit 7 to 10 minutes.  Heat taco shells at 200 in oven for about 10 minutes.  When shells warm layer with fish and slaw mix.  We also served with a Spanish rice mix. 

Serves 3 

A few weeks ago a friend gave us some flash frozen cod fillets.  I am not a big fan of frozen fish, but hey - it was free.  So I was racking my brain to think of a great way to fix frozen fish so it would not taste fishy or frozen.  Dave, came up with a great reciepe for the cod - Fish Tacos.  I have made fish tacos in the past and was not found of them. This time they were different and very good.

Tonight on the menu - Tomato-Cream Stuffed Chicken

You will need:

1/4 cup light or low fat cream cheese, softened
1/4 cup low fat or skim mozzarella cheese, shredded
1/4 cup chopped fresh spinach
1/4 cup oil-packed sun dried tomatoes, chopped
2 cloves garlic, chopped
2 boneless skinless chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
Sauce:
1/2 cup low fat-chicken stock
1/4 cup oil packed sun dried tomato, chopped
3 teaspoons chopped shallots
3 cloves garlic, chopped
6 fresh bail leaves, thinly sliced
1/2 cup heavy whipping cream (this is a must; I know it is not low fat)
2 tablespoons butter

1. In a small bowl, combine the first five ingredients.  Careful cut a slit along the edge of the chicken breast to form a pocket.  Spoon the cheese mixture into the pocket.  Sprinkle with salt and pepper.
2.  In a large fry pan brown chicken on both sides in 1 tablespoon butter and olive oil.  Preheat oven at 400.  Bake chicken for 20 to 25 minutes. 
3.  Meanwhile, in small saucepan, combine the chicken stock tomatoes, shallots, garlic, and basil.  Bring to boil over medium heat, cooking until reduced by half.  Add cream and butter bring to boil. Reduce heat; simmer, uncovered, until thick stirring occasionally.  Serve over chicken

Did you miss me!!!

I have not posted anything for a while.  I guess I have not been inspired by anything I have been cooking lately.  Well, I am changing that right now!  I found a recipe in  Best Holiday Recipes Taste of Home magazine,but I don't think it is a holiday dish.  I do think that it was a little high in fat so I tweeked it a bit.  I really don't think that it changed it much in taste.  You be the judge.  The recipe is called Tomato-Cream Stuffed Chicken.

New recipes

Sorry I have not had a posting for awhile.  I am working on some new seasonal dishes.  Stay tuned for apple pear cake, maple butternut squash, sweet potato casserole and herb-butter baby carrots.  Also, I have some great new kitchen gadgets to share

Tonight on the menu - Cod cakes with lemon aioli

We had a friend give us some cod.  I was not sure what to do with it so I got online.  I found a recipe for a crab cake. I tweaked it a bit and came up with a cod cake with lemon aioli.

You need:

1 lb fresh or frozen cod, bones removed
1/2 medium onion chopped
1/2 red pepper chopped
1 shallot chopped
1 tablespoon olive oil
1/2 cup mayo
14/ cup Dijon mustard
1 cup  panko bread crumbs
Franks hot sauce to taste
1 egg
1 teaspoon lemon zest
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon Old Bay seasoning
1 tablespoon fresh chopped parsley

Saute chopped onion, red pepper and shallot in small fry pan in 1 tablespoon olive oil until tender, about 3 minutes.  After cooled, transfer to small bowl.  In large mixing bowl add mayo, Dijon, 1/2 bread crumbs, egg, salt, pepper, hot sauce, cooled onion mixture, Old Bay, parsley and cod.   Cod is a flaky fish so I pulsed mine in the food processor for about 3 to 5 minutes.  Form the cod mixture into patties.  Coat patties with remaining 1/2 panko bread crumbs.  In a large fry pan place 2 tablespoons olive oil.  Add cod cakes to pan and cook for 3 to 5 minutes on each side. 

Lemon Aioli

Mix together 1/3 cup mayo, 1 clove minced garlic, 1 tablespoon chopped chives, 3 tablespoons lemon juice, 1/2 teaspoon lemon juice, 2 tablespoons horseradish, salt and pepper to taste.  Drizzle aioli over the cod cakes just before serving

Tonight on the menu - Low Country Boil

I always think it is fun to have a group effort when you cook with friends.  It is great to get everyone involved.  This past weekend we had several friends over so for dinner on Friday night we did a Low Country Boil.  It was so fun and soooooo good!

Here's the scoop... the Low Country Boil purist do it all in a single pot, but ours was not big enough so we had to split things up a bit.

We started with a large (very large) pot - we used a gas turkey deep fryer.  Our good friends Lee & Penny brought 3 really big Dungeness crabs and 3 lbs. fresh clams.  I had 2 lbs Kelisba, 6 ears of fresh corn, 6 medium red potatoes and 2 lbs of 16 to 21 count shrimp

In the backyard we filled the fryer pot about 3/4 of the way with water (about 6 gals).  After about 20 to 25 minutes the water was boiling.  We then added 2 pks of crab boil season packets, 4 bay leaves, a handful of whole pepper corns and 1 lemon cut into quarters.  The trick to this is timing when you add the various ingredients because some things cook quickly and others take a bit more time.

Now that the water was boiling and the spices had been added it was time to add the live crabs.  They take about 20 minutes so after 15 to 17 minutes in a separate pot in the kitchen (because the turkey pot was not big enough) we put the potatoes and kelisba into low boiling water.  After 20 minutes the crab came out and we placed the clams and corn in the crab pat.  I broke the corn in thirds.  In the meantime Lee let the crab cool for a few minutes then began cleaning it.  After having the corn and clams in for 3 to 5 minutes we added the shrimp to the pot.  These all cooked together for the last 2 or 3 minutes.   I served crusty bread with this feast.  It was great fun and very, very tasty.

Enjoy

Tonight on the menu - Pumpkin pound cake with buttermilk glaze

When I first thought of making this for our guests, I was going to serve it for breakfast with some fruit or yogurt.  I made it last Saturday morning and served it to a group of 7.  It was a big hit.



After making it and serving it I have decided that it would work equally well for a dessert.

You will need:

Cooking spray
1 tablespoon all purpose flour
1 (15 oz) can pumpkin
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter (softened)
4 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoon cornstarch
1/8 teaspoon baking soda

Preheat oven to 350.  Lightly coat a 10 inch tube pan (I used a bundt pan) with cooking spray and 1 tablespoon flour. I use Pam baking spray and skipped the flour.  Set the pan aside for later

Next spread pumpkin over 2 layers of paper towels and then cover with 2 more paper towels.  Let it stand for about 10 minutes.  This will drain extra liquid off the pumpkin.  I was surprise how much I got out of the pumpkin.  In a mixing bowl add 3/4 cup granulated sugar and 1/2 cup butter.  Beat on medium speed for 3 minutes or until well mixed. Add eggs 1 at a time and mix well after each egg.  Now beat in the pumpkin and vanilla.  In a separate bowl combine 3 cups flour, pumpkin pie spice, baking soda, baking powder and salt.  Now add the flour mixture you just made, alternating with 3/4 cup buttermilk, into the pumpkin mixture.

Spoon the batter into prepared pan.  Bake at 350 for 55 minutes or until a toothpick inserted into the center comes out clean.  Place the pan on a wire rack and cool for at least a half hour.  If its too warm the cake may fall apart when you try to remove it.


For the glaze, combine 1/3 cup buttermilk and the remaining ingredients in small sauce pan over medium heat.  Bring it to an "almost" boil (I boiled it and the buttermilk curdled so I had to start over).  Cook 1 minute or until thick.  I found the glaze did not really thicken, but it was still good.

Tonight on the menu-wake up breakfast casserole

Dinner casseroles are great, but so is a good breakfast casserole.  How about one that works for either dinner or breakfast?  
I made this for my guests this last weekend.  Everyone loved it.  It was a bit spicy.  Next time I will lower the amount of cayenne to 1 tsp.  To make it a bit more diet friendly you could also change the milk to 1% and use Turkey sausage rather than chorizo.  Serves 10 to 12.

You will need:

1 lb uncooked chorizo
9 eggs
2-1/2 cups 2 % milk
1 Tbsp. ground mustard
1 tsp. cayenne pepper
1 pkg (28 oz) frozen O'Brien potatoes
2 cups shredded jack cheese
1 jar (16oz) black bean and corn salsa

Crumble chorizo into a large skillet; cook over medium heat for 6 to 8 minutes or until fully cooked.  Drain. In a large bowl whisk eggs, milk, mustard and cayenne. Stir in the potatoes, cheese salsa and cooked chorizo.  Transfer to a greased 13 in. x 9 in baking dish. Cover and refrigerate overnight.
Remove from fridge 30 minutes before baking.  Bake uncovered at 350 for 55-60 minutes or until a knife inserted near center comes out clean.  Let stand 10 minutes before cutting.
This recipe is courtesy of Taste of home August/September 2010

New recipes coming

This weekend we had a house full.  Great fun!!!  They say you should not try new dishes on friends.  I say who else would you want to try them out on?  This week I will be adding all the new recipes I tried out on our friends.  Here is a sample of them.

• Friday night we did a low country boil.
• Saturday morning I made a delicious pumpkin pound cake
• Sunday morning we had a new breakfast casserole. 

Everyone raved about all of it. With the leftovers from the low country boil I will be making a seafood chowder.  Should be a fun week for foodies.

No special tonight

Sorry I have not got anything great on the menu.  We are having so friends over for the weekend.  Check back Sunday.  I will have lots of new stuff.  I am making about three new items, so I will have a lot to say and share. 

Tonight on the menu - Beer braised chicken and green salad with homemade blue cheese dressing

I was tired of plain old chicken so I went to food-tv.com and found this great chicken recipe.  I changed it a bit.  Instead of boneless skinless chicken I used bone in skin on legs and thighs.  This in itself is not a special dish.  I think the side dish is special.  It is a green salad with the best homemade blue cheese dressing you will ever taste.

Here is the recipe for Killer Blue Cheese dressing:

1 clove garlic
A pinch of dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
A pinch of white pepper
1 tablespoon + 1 teaspoon red wine vinegar
1/3 teaspoon Worcestershire sauce
Hot sauce, to taste (I like Frank's)
1/3 cup sour cream
1 cup mayo (can use light)
1 1/2 oz buttermilk
3 oz blue cheese

Dice and crush garlic.  Whisk all spices together in the red wine vinegar, add sour cream, mayo and buttermilk.  Make sure to leave healthy sizes chunks of the cheese so your friends get that little surprise.
 
This will keep in the fridge for several days in an air tight container.

Enjoy!!!

Tonights special - Maple-mustard pork chops with over roasted sweet potatoes.

According to the calendar it is now fall.  From the looks of it outside I am not sure that is true. Never the less I am ready for some fall dinners.  What makes this one special is the sweet potatoes.  When I think of them I think of the candied ones from Thanksgiving with the marshmallows.  Can I just say I hate those.  Try peeling and dicing the potatoes.  Place them on a cookie sheet.  Drizzle with olive oil, salt and pepper then baking for 30 to 45 minutes depending on the size of your potatoes.  I think these are much better and I bet healthier.

Enjoy.

Tonight's special - Braised short ribs, fresh green beans and fall salad with maple/Dijon dressing

Every night I try to match flavors in each of the dishes I prepare.  They do not all have to be gourmet.  Just try to have all the flavors work together.  For example, tonight we are having braised short ribs, fresh green bean and fall salad with maple syrup/Dijon dressing.  What makes this special is adding store bought pesto to the beans at the very end of the cooking process. Enjoy!!!

I know there are people out there that don't like to cook, and that is OK! It's not for everyone. There are also people out there that say they don't know how.  I don't think that is a reason not to try.  No one is born knowing how to cook.  Stick with me and I will give you some great recipes and tips that will make good cooks out of anyone that is willing.

Tonight's Special - Burbon Rubbed Cedar Plank Salmon

This week our local market had fresh Coho salmon on sale so I bought one.  Early in the afternoon I started soaking a cedar plank in water.  A little later I made a mixture of bourbon, brown sugar, soy sauce, veggie oil and green onion to marinade the salmon in.  I put it in a gallon size zip lock bag and then into the fridge.  A couple of hours later it was time to place the salmon on the plank and fire up the BBQ.  The total cooking time will depend on the size of your salmon and the temp of the BBQ.  We cooked ours for about 8 minutes, but then the plank caught on fire!  My husband transfered the fish directly to the grill for the last few minutes.  All total I think it cooked for about 12 minutes and it was great!

Hope you enjoy my insight and come back soon.