I found this recipe when I decided I should use some of the huge tarragon plant out front. It is different, and good.
Ingredients:
8 chicken breast halves, with bone, and skin on
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon - chopped
4 tablespoons unsalted butter, cut into bits
Directions:
Preheat the oven to 375 degrees F.
Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes, or until chicken is done.
Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
Serve the chicken with the sauce spooned over the top.
Sunday, January 9, 2011
Zuni Café Rosemary-Roasted Potatoes
These potatoes are awesome, I love them.
Preheat oven to 400.
Ingredients:
About 1 ½ pounds peeled yellow-fleshed potatoes (I use russet)
Salt
a leafy sprig of fresh rosemary
About 1/4 cup extra-virgin olive oil
Peel potatoes and cut into about 1 to 1 ½ inch chunks. Place the potatoes in a 4-quart pot and add cold water to cover by a few inches. Add salt liberally, stir to dissolve. Taste the water, it should be well-seasoned), use about 1 ½ teaspoons per quart of water. Bring to a boil, then simmer until potatoes are tender, 6-12 minutes. Drain well, taste. Potatoes should be perfectly seasoned and delicious already. Place in a bowl while still warm. Strip a palmful of leaves from the rosemary sprig and mash and bruise them with the back of a knife until bruised and fragrant. Add them to the bowl of potatoes and drizzle with olive oil to coat liberally. Transfer potatoes to a shallow roasting pan (make sure they are not too crowded), and bake at 400 degrees until golden, 20 to 25 minutes. Some will stick, pry off with a metal spatula. To preserve their crunchiness, don’t pile them, leave on the roasting pan until served. You can keep them warm in a 275 degree oven for awhile.
Preheat oven to 400.
Ingredients:
About 1 ½ pounds peeled yellow-fleshed potatoes (I use russet)
Salt
a leafy sprig of fresh rosemary
About 1/4 cup extra-virgin olive oil
Peel potatoes and cut into about 1 to 1 ½ inch chunks. Place the potatoes in a 4-quart pot and add cold water to cover by a few inches. Add salt liberally, stir to dissolve. Taste the water, it should be well-seasoned), use about 1 ½ teaspoons per quart of water. Bring to a boil, then simmer until potatoes are tender, 6-12 minutes. Drain well, taste. Potatoes should be perfectly seasoned and delicious already. Place in a bowl while still warm. Strip a palmful of leaves from the rosemary sprig and mash and bruise them with the back of a knife until bruised and fragrant. Add them to the bowl of potatoes and drizzle with olive oil to coat liberally. Transfer potatoes to a shallow roasting pan (make sure they are not too crowded), and bake at 400 degrees until golden, 20 to 25 minutes. Some will stick, pry off with a metal spatula. To preserve their crunchiness, don’t pile them, leave on the roasting pan until served. You can keep them warm in a 275 degree oven for awhile.
Tom Douglas' Red Bliss Mashers
Very tasty mashed potatoes, and NO peeling! I actually weigh the potatoes, so I don't get "soup" or something. Use a potato masher to mash.
Ingredients
2 ½ pounds red or other new potatoes, washed
6 tablespoons (3/4 stick) unsalted butter (I used salted)
1 tablespoon minced garlic
½ cup heavy cream
6 tablespoons freshly grated Parmesan cheese (I used canned)
1/4 cup sour cream
Salt and freshly ground black pepper
Directions:
Leaving skins on, cut the potatoes in halves or quarters and put in a large pot of cold salted water. Bring to a boil and cook about 25 minutes or until soft. Drain well and put into a bowl.
Meanwhile, heat the butter in small saucepan over medium heat; then add the garlic.
As soon as the garlic is aromatic but not browned (browned means the garlic has basically burned and it changes to a bad flavor) pour the heavy cream into the pan and gently heat.
Mash up the potatoes, then add the cream mixture, Parmesan and sour cream and mash some more. Season with salt and pepper, serve immediately.
Ingredients
2 ½ pounds red or other new potatoes, washed
6 tablespoons (3/4 stick) unsalted butter (I used salted)
1 tablespoon minced garlic
½ cup heavy cream
6 tablespoons freshly grated Parmesan cheese (I used canned)
1/4 cup sour cream
Salt and freshly ground black pepper
Directions:
Leaving skins on, cut the potatoes in halves or quarters and put in a large pot of cold salted water. Bring to a boil and cook about 25 minutes or until soft. Drain well and put into a bowl.
Meanwhile, heat the butter in small saucepan over medium heat; then add the garlic.
As soon as the garlic is aromatic but not browned (browned means the garlic has basically burned and it changes to a bad flavor) pour the heavy cream into the pan and gently heat.
Mash up the potatoes, then add the cream mixture, Parmesan and sour cream and mash some more. Season with salt and pepper, serve immediately.
Cathy's Chile Beans
A secret to good chile is "cooking" the chile powder. If you have red wine on hand, that is good in this also. This is a very "northern" and tomatoey chile.
Ingredients:
2 pounds ground beef
1 large or 2 small onions, chopped
2 cloves garlic, crushed and chopped
1 package of chile seasoning mix, (enough for 2 pounds of meat)
1 tablespoon Mexican oregano, crushed in your palm
2 teaspoons freshly ground cumin (or use powdered)
3 tablespoons chile powder
4 - 15 ounce cans ranch style beans (or two large cans)
2 large cans or 4 small 15 oz cans whole tomatoes (use same amount of beans and tomatoes; do not substitute canned chopped tomatoes, or any other kind)
3/4 to 1 cup water
Directions:
Put tomatoes in a bowl and cut up or break up with your hands. Cook and crumble beef in a large pot with onions and salt and pepper; drain. Add garlic and chile mix and other seasonings. Cook on medium heat, stirring constantly so it does not burn, about 3-4 minutes. You are cooking the chile into the meat. Add the beans, tomatoes and water (I usually use the full cup, you may like it thicker), simmer for 1-2 hours, partially covered. If you like it hotter, add some cayenne, or offer hot sauce.
Ingredients:
2 pounds ground beef
1 large or 2 small onions, chopped
2 cloves garlic, crushed and chopped
1 package of chile seasoning mix, (enough for 2 pounds of meat)
1 tablespoon Mexican oregano, crushed in your palm
2 teaspoons freshly ground cumin (or use powdered)
3 tablespoons chile powder
4 - 15 ounce cans ranch style beans (or two large cans)
2 large cans or 4 small 15 oz cans whole tomatoes (use same amount of beans and tomatoes; do not substitute canned chopped tomatoes, or any other kind)
3/4 to 1 cup water
Directions:
Put tomatoes in a bowl and cut up or break up with your hands. Cook and crumble beef in a large pot with onions and salt and pepper; drain. Add garlic and chile mix and other seasonings. Cook on medium heat, stirring constantly so it does not burn, about 3-4 minutes. You are cooking the chile into the meat. Add the beans, tomatoes and water (I usually use the full cup, you may like it thicker), simmer for 1-2 hours, partially covered. If you like it hotter, add some cayenne, or offer hot sauce.
Cathy's Best Creamy Chicken Soup
This soup is very good, worth the extra effort to make the home-made broth.
Ingredients:
1 - 3 to 4 pound chicken, (cook with ½ onion, 1 bay leaf, 6-8 peppercorns, 1 or 2 celery ribs, some fresh parsley)
1/4 cup butter (part olive oil if desired)
8 ounces button mushrooms, sliced
1 cup sliced celery
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup flour
1 pint half and half (2 cups)
1-2 tablespoons chopped fresh parsley
2 cups dry penne pasta, or bowtie pasta (or other favorite shape, not spaghetti though)
1/4 pound sugar snap peas, halved (or quartered) diagonally (about 1 cup)
( I use snow peas instead - remove strings)
3 tablespoons fresh lemon juice
Directions: Cook chicken in 8 cups water with ½ onion, bay leaf, peppercorns, celery and a little fresh parsley (I use the stems) Simmer for about an hour; cool, remove chicken from bones, chop into bite size pieces. Strain broth, skim off fat. (For fat free, refrigerate broth several hours or overnight and lift off hardened fat) Reduce the broth by boiling on high, to 6 cups. Season with some concentrated chicken broth granules, about 4 teaspoons (or, just use salt) and a dash of celery salt, to taste.
Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5-10 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in room temperature or warm chicken stock. Brink soup to a simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken, simmer 5 minutes
(Chicken soup can be prepared up to this point 1 day ahead. Cool slightly, cover and refrigerate)
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain. Bring chicken soup to a simmer. Mix in cooked pasta and peas, simmer 2 minutes. Mix in lemon juice, season to taste with salt and freshly ground pepper.
Ingredients:
1 - 3 to 4 pound chicken, (cook with ½ onion, 1 bay leaf, 6-8 peppercorns, 1 or 2 celery ribs, some fresh parsley)
1/4 cup butter (part olive oil if desired)
8 ounces button mushrooms, sliced
1 cup sliced celery
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup flour
1 pint half and half (2 cups)
1-2 tablespoons chopped fresh parsley
2 cups dry penne pasta, or bowtie pasta (or other favorite shape, not spaghetti though)
1/4 pound sugar snap peas, halved (or quartered) diagonally (about 1 cup)
( I use snow peas instead - remove strings)
3 tablespoons fresh lemon juice
Directions: Cook chicken in 8 cups water with ½ onion, bay leaf, peppercorns, celery and a little fresh parsley (I use the stems) Simmer for about an hour; cool, remove chicken from bones, chop into bite size pieces. Strain broth, skim off fat. (For fat free, refrigerate broth several hours or overnight and lift off hardened fat) Reduce the broth by boiling on high, to 6 cups. Season with some concentrated chicken broth granules, about 4 teaspoons (or, just use salt) and a dash of celery salt, to taste.
Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5-10 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in room temperature or warm chicken stock. Brink soup to a simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken, simmer 5 minutes
(Chicken soup can be prepared up to this point 1 day ahead. Cool slightly, cover and refrigerate)
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain. Bring chicken soup to a simmer. Mix in cooked pasta and peas, simmer 2 minutes. Mix in lemon juice, season to taste with salt and freshly ground pepper.
Basic Italian Meatballs
Makes a lot, I cook these and freeze some.
Ingredients:
mix together --
1 cup unseasoned dry bread crumbs
3/4 cup Romano or Parmesan cheese (I use canned)
½ cup hole milk
½ cup low-sodium beef broth (I use canned usually)
½ cup chopped fresh parsley
3 eggs, beaten
2 tablespoons dried oregano
1 tablespoon garlic, minced
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
pinch nutmeg
add – 2 pounds ground chuck
Cover bottom of large baking pan with:
1 cup low-sodium beef broth
Directions:
Preheat oven to 450 degrees. Stir together all ingredients (except the ground meat and 1-cup broth for pan) in a large mixing bowl. Add the ground chuck and mix together thoroughly with a fork (using a fork keeps it from being over-mixed and compacted) Shape into golf-sized balls and add to large baking pan or rimmed sheet that has been sprayed with nonstick cooking spray. Space the meatballs on the pan so they are not touching or crowded together. Cover bottom of pan with beef broth. Bake for 25 minutes, or until the meatballs are just cooked through. Reserve pan juices, can add to pasta sauce.
Ingredients:
mix together --
1 cup unseasoned dry bread crumbs
3/4 cup Romano or Parmesan cheese (I use canned)
½ cup hole milk
½ cup low-sodium beef broth (I use canned usually)
½ cup chopped fresh parsley
3 eggs, beaten
2 tablespoons dried oregano
1 tablespoon garlic, minced
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
pinch nutmeg
add – 2 pounds ground chuck
Cover bottom of large baking pan with:
1 cup low-sodium beef broth
Directions:
Preheat oven to 450 degrees. Stir together all ingredients (except the ground meat and 1-cup broth for pan) in a large mixing bowl. Add the ground chuck and mix together thoroughly with a fork (using a fork keeps it from being over-mixed and compacted) Shape into golf-sized balls and add to large baking pan or rimmed sheet that has been sprayed with nonstick cooking spray. Space the meatballs on the pan so they are not touching or crowded together. Cover bottom of pan with beef broth. Bake for 25 minutes, or until the meatballs are just cooked through. Reserve pan juices, can add to pasta sauce.
Broccoli Salad Vinaigrette
I made this for Thanksgiving, Jessica likes it.
Ingredients:
2 ½ lb fresh broccoli, cut into flowerettes, about 5 cups
2 tomatoes, cut into wedges
1 med red onion sliced
1 cup whole natural almonds, toasted
1 tablespoon seasoned salt (may need less- I don’t think I used this much)
1 teaspoon pepper
1 cup salad oil
1 clove garlic, mashed and chopped finely
3/4 cup red wine vinegar or apple cider vinegar
Toast almonds by placing on a baking sheet, bake for 10-15 minutes at 350 degrees, stirring a few times. Cool. Steam broccoli 3-5 minutes or until barely tender; run under cold water, drain well. Combine broccoli, tomatoes, onion and almonds. Combine oil, seasoned salt, garlic and vinegar in a jar and shake vigorously, pour over salad and toss to mix. Cover and chill before serving.
Ingredients:
2 ½ lb fresh broccoli, cut into flowerettes, about 5 cups
2 tomatoes, cut into wedges
1 med red onion sliced
1 cup whole natural almonds, toasted
1 tablespoon seasoned salt (may need less- I don’t think I used this much)
1 teaspoon pepper
1 cup salad oil
1 clove garlic, mashed and chopped finely
3/4 cup red wine vinegar or apple cider vinegar
Toast almonds by placing on a baking sheet, bake for 10-15 minutes at 350 degrees, stirring a few times. Cool. Steam broccoli 3-5 minutes or until barely tender; run under cold water, drain well. Combine broccoli, tomatoes, onion and almonds. Combine oil, seasoned salt, garlic and vinegar in a jar and shake vigorously, pour over salad and toss to mix. Cover and chill before serving.
Monday, January 3, 2011
Lemon Lust
This is so good. Comes by many names...... You can substitute different flavors of pudding, chocolate, pistachio but lemon is my very favorite.
1st Layer: 1 cup flour
½ cup butter or margarine, softened
½ cup finely chopped walnuts
Mix and bake at 350 degrees for 15 minutes. Let cool.
2nd Layer: 1 cup powdered sugar
8 ounces cream cheese, softened
1 cup Cool Whip (buy 16 ounce size)
Mix well, and spread on cooled crust.
3rd Layer: 2 packages (the size that makes 2 cups) Instant Lemon Pudding (or, use chocolate or pistachio)
3 ½ cups milk
Beat with mixer, as per instructions on package, until thick; spread over 2nd layer..
4th Layer: Spread remaining Cool Whip on top. Garnish with chopped nuts.
1st Layer: 1 cup flour
½ cup butter or margarine, softened
½ cup finely chopped walnuts
Mix and bake at 350 degrees for 15 minutes. Let cool.
2nd Layer: 1 cup powdered sugar
8 ounces cream cheese, softened
1 cup Cool Whip (buy 16 ounce size)
Mix well, and spread on cooled crust.
3rd Layer: 2 packages (the size that makes 2 cups) Instant Lemon Pudding (or, use chocolate or pistachio)
3 ½ cups milk
Beat with mixer, as per instructions on package, until thick; spread over 2nd layer..
4th Layer: Spread remaining Cool Whip on top. Garnish with chopped nuts.
Cathy's Pasta Salad
Dressing:
1 cup vegetable oil (part olive oil if desired)
½ cup vinegar (cider or red wine)
1/4 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons salt
1 teaspoon celery salt
½ teaspoon white pepper
½ teaspoon dry mustard
1/4 teaspoon paprika
1 clove minced garlic
Mix in a jar and shake well. Makes 1 3/4 cups.
Salad Ingredients:
12 or 16 ounce bag of rotini (curly pasta) (or bows or shells)
small to medium onion, chopped (red or sweet)
1 can of each of the following, 15 ounce size:
garbanzo beans
kidney beans
cut green beans
black olives
optional: about ½ cup chopped parsley, 1/4 cup chopped cilantro and/or fresh basil, some green stuffed olives, a can of artichoke hearts, small pieces of lightly steamed broccoli or Chinese pea pods.
Cook the pasta (do not overcook!), drain and rinse in cold water. Add to above ingredients. Add dressing, (all of it) toss and chill.
1 cup vegetable oil (part olive oil if desired)
½ cup vinegar (cider or red wine)
1/4 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons salt
1 teaspoon celery salt
½ teaspoon white pepper
½ teaspoon dry mustard
1/4 teaspoon paprika
1 clove minced garlic
Mix in a jar and shake well. Makes 1 3/4 cups.
Salad Ingredients:
12 or 16 ounce bag of rotini (curly pasta) (or bows or shells)
small to medium onion, chopped (red or sweet)
1 can of each of the following, 15 ounce size:
garbanzo beans
kidney beans
cut green beans
black olives
optional: about ½ cup chopped parsley, 1/4 cup chopped cilantro and/or fresh basil, some green stuffed olives, a can of artichoke hearts, small pieces of lightly steamed broccoli or Chinese pea pods.
Cook the pasta (do not overcook!), drain and rinse in cold water. Add to above ingredients. Add dressing, (all of it) toss and chill.
Cathy's Honey Mustard Chicken Breasts
This one is an original by me.....
4 or 6 half-breasts of chicken, boned
Marinade:
4 cloves crushed and minced garlic
1/4 cup cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1/4 to 1/3 cup chicken broth
1 tablespoon Dijon mustard (or plain yellow is good too)
Marinate chicken in marinade mixture for one hour or more (I put it all in a ziplock bag, makes it easy). Saute breasts in a non-stick pan (at 250 degrees if electric) slowly. Watch carefully, as honey in marinade will cause it to brown (or burn) very easily. Cook til done and brown. Place chicken on plate. Deglaze pan with a little good chicken stock (about 1/4 or 1/3 cup), scraping up all the good brown stuff. Add 1 tablespoon Dijon mustard, mix well and pour over chicken.
4 or 6 half-breasts of chicken, boned
Marinade:
4 cloves crushed and minced garlic
1/4 cup cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1/4 to 1/3 cup chicken broth
1 tablespoon Dijon mustard (or plain yellow is good too)
Marinate chicken in marinade mixture for one hour or more (I put it all in a ziplock bag, makes it easy). Saute breasts in a non-stick pan (at 250 degrees if electric) slowly. Watch carefully, as honey in marinade will cause it to brown (or burn) very easily. Cook til done and brown. Place chicken on plate. Deglaze pan with a little good chicken stock (about 1/4 or 1/3 cup), scraping up all the good brown stuff. Add 1 tablespoon Dijon mustard, mix well and pour over chicken.
Mama Jo's Italian Sausage Bake
This recipe is straight from the sausage maker in Kansas City.
½ pound Mendolia’s Italian Sausage per person
½ green bell pepper per person
½ onion per person
mushrooms to taste
1 medium potato per person
I have not tried this with any other Italian sausage, but I guess substitutions could be made. I also add a lot more potatoes than this recipe calls for, and use less sausage than it calls for. It is very flexible.
Cut peppers and onions into eights. Cut mushrooms into pieces not smaller than quarters. Remove skin from potatoes and cut into quarters or halves. Place the sausage and potatoes in a large open baking pan and bake uncovered 30 minutes at 400 degrees. When sausage begins to brown, turn sausage and potatoes. Add peppers, onions and mushrooms. Bake an additional 35-45 minutes at 425 degrees. The pan should be uncovered the entire time. If after the first 30 minutes there is more juice than you like, remove some of it.
Very Good Southwestern 3-bean Salad
3/4 cup wine or apple cider vinegar
1/4 cup lime juice
½ to 3/4 cup sugar (to taste) (or, I used 2 packets of sugar substitute)
1 teaspoon ground cumin
1/4 teaspoon salt (to taste)
ground pepper (to taste)
½ cup vegetable oil
½ cup chopped cilantro
½ cup chopped red onion
1 can white beans (rinsed)
1 can black beans (rinsed)
1 can cut green beans
2 sectioned oranges (no pith or membrane)
If using granulated sugar, heat the vinegar and oil to simmer to dissolve sugar. Cool, then mix with other ingredients. To section the oranges, peel all pith and rind away with a sharp paring knife. Then insert the knife on one side of a membrane, cut toward center, then turn the knife so it slides up the other membrane of the section. Repeat for each section.
Mix all ingredients and chill.
1/4 cup lime juice
½ to 3/4 cup sugar (to taste) (or, I used 2 packets of sugar substitute)
1 teaspoon ground cumin
1/4 teaspoon salt (to taste)
ground pepper (to taste)
½ cup vegetable oil
½ cup chopped cilantro
½ cup chopped red onion
1 can white beans (rinsed)
1 can black beans (rinsed)
1 can cut green beans
2 sectioned oranges (no pith or membrane)
If using granulated sugar, heat the vinegar and oil to simmer to dissolve sugar. Cool, then mix with other ingredients. To section the oranges, peel all pith and rind away with a sharp paring knife. Then insert the knife on one side of a membrane, cut toward center, then turn the knife so it slides up the other membrane of the section. Repeat for each section.
Mix all ingredients and chill.
Sicillian Supper
Cannot remember where I got this recipe, (maybe a Kraft cookbook) but it is very good.
1 pound ground beef
½ cup chopped onion
1 6 ounce can tomato paste
3/4 cup water
½ teaspoon salt
1 teaspoon dried oregano
1 or 2 cloves garlic, minced
1/4 teaspoon pepper
3/4 cup milk
8 ounces cream cheese, cubed
½ cup grated Parmesan cheese
½ cup chopped green pepper
½ teaspoon garlic salt
2 cups noodles, -measure dry- cooked, drained (I use a curly rotini pasta)
Heat oven to 350 degrees. Brown meat, drain. Add onion; cook til tender. Add tomato paste, water and seasonings (sometimes I use some spaghetti sauce here instead of the tomato paste and water). Simmer 5 minutes. Heat milk and cream cheese over low heat (or microwave), stirring until smooth. Stir in 1/4 cup Parmesan cheese, green pepper, garlic salt and noodles. In 1 ½ quart casserole, layer half of noodle mixture and meat sauce; repeat layers. Bake at 350 degrees 20 minutes. Sprinkle with remaining Parmesan cheese.
1 pound ground beef
½ cup chopped onion
1 6 ounce can tomato paste
3/4 cup water
½ teaspoon salt
1 teaspoon dried oregano
1 or 2 cloves garlic, minced
1/4 teaspoon pepper
3/4 cup milk
8 ounces cream cheese, cubed
½ cup grated Parmesan cheese
½ cup chopped green pepper
½ teaspoon garlic salt
2 cups noodles, -measure dry- cooked, drained (I use a curly rotini pasta)
Heat oven to 350 degrees. Brown meat, drain. Add onion; cook til tender. Add tomato paste, water and seasonings (sometimes I use some spaghetti sauce here instead of the tomato paste and water). Simmer 5 minutes. Heat milk and cream cheese over low heat (or microwave), stirring until smooth. Stir in 1/4 cup Parmesan cheese, green pepper, garlic salt and noodles. In 1 ½ quart casserole, layer half of noodle mixture and meat sauce; repeat layers. Bake at 350 degrees 20 minutes. Sprinkle with remaining Parmesan cheese.
Red Beans and Rice
This is from a little recipe book I bought in New Orleans. VERY good stuff!!
1 pound dried red kidney beans
2 quarts cold water
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
½ pound smoked ham, cubed
2 teaspoons salt
½ teaspoon cayenne pepper (more or less to your taste)
1/4 teaspoon black pepper
1/3 chopped green onion tops
4 cups hot, cooked rice
Sort beans, and place in a large kettle; add water, cover and soak overnight. Next day add onion, green pepper, celery, ham, salt, cayenne and black pepper to beans in soaking water. Bring to a boil, then reduce heat to simmer. Cover and cook 2 hours or until beans are tender. Stir in onion tops. Uncover and cook about 30 minutes longer. Serve over hot rice. Makes 8 servings.
1 pound dried red kidney beans
2 quarts cold water
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
½ pound smoked ham, cubed
2 teaspoons salt
½ teaspoon cayenne pepper (more or less to your taste)
1/4 teaspoon black pepper
1/3 chopped green onion tops
4 cups hot, cooked rice
Sort beans, and place in a large kettle; add water, cover and soak overnight. Next day add onion, green pepper, celery, ham, salt, cayenne and black pepper to beans in soaking water. Bring to a boil, then reduce heat to simmer. Cover and cook 2 hours or until beans are tender. Stir in onion tops. Uncover and cook about 30 minutes longer. Serve over hot rice. Makes 8 servings.
Sunday, January 2, 2011
Perfect Iced Tea
I never thought I would need a recipe for iced tea, but this works SO well....every time. No guesswork.
Ingredients:
6 regular sized tea bags (use orange pekoe, oolong, green, or your favorite)
or two large tea bags
1/8 teaspoon baking soda (or, a good pinch)
2 cups boiling water
6 cups cold water
Optional: simple syrup (see below)
Directions:
Tie the strings of the tea bags together for easy removal. Place the tea bags and baking soda in a glass measuring cup or ceramic teapot large enough to accommodate the boiling water. Pour the boiling water over the tea bags. Cover immediately and allow to steep for 10 minutes exactly (set the timer). Remove the tea bags, careful not to squeeze them. Pour the concentrate into a two-quart glass or ceramic pitcher and add the cold water all at once. Sweeten, if desired. Let cool, then chill and serve over ice. Makes 2 quarts.
Tea will become cloudy if refrigerated while still warm. Add a little boiling water clear up the cloudiness.
Simple Syrup
2 cups granulated sugar
2 tablespoons light corn syrup
1 cup water
Mix sugar, syrup and water in a medium saucepan and bring to a boil. Cook for 2 minutes. Remove from heat and cool completely at room temperature. Pour into a covered container an refrigerate. Use this to sweeten iced tea and a variety of beverages. Can be stored indefinitely in refrigerator. Yield: 2 cups.
Ingredients:
6 regular sized tea bags (use orange pekoe, oolong, green, or your favorite)
or two large tea bags
1/8 teaspoon baking soda (or, a good pinch)
2 cups boiling water
6 cups cold water
Optional: simple syrup (see below)
Directions:
Tie the strings of the tea bags together for easy removal. Place the tea bags and baking soda in a glass measuring cup or ceramic teapot large enough to accommodate the boiling water. Pour the boiling water over the tea bags. Cover immediately and allow to steep for 10 minutes exactly (set the timer). Remove the tea bags, careful not to squeeze them. Pour the concentrate into a two-quart glass or ceramic pitcher and add the cold water all at once. Sweeten, if desired. Let cool, then chill and serve over ice. Makes 2 quarts.
Tea will become cloudy if refrigerated while still warm. Add a little boiling water clear up the cloudiness.
Simple Syrup
2 cups granulated sugar
2 tablespoons light corn syrup
1 cup water
Mix sugar, syrup and water in a medium saucepan and bring to a boil. Cook for 2 minutes. Remove from heat and cool completely at room temperature. Pour into a covered container an refrigerate. Use this to sweeten iced tea and a variety of beverages. Can be stored indefinitely in refrigerator. Yield: 2 cups.
Cathy's Corn Bread
This is nice and moist. Makes a very large pan, 13x9. Half recipe will make an 8x8 pan.
Ingredients:
1 1/3 cups sugar (I know, very Northern corn bread recipe)
2 teaspoons salt
2/3 cup softened or melted butter or good margarine
2 teaspoons vanilla
4 eggs
4 cups flour
2 teaspoons baking powder
1 ½ cups yellow cornmeal
2 2/3 cups milk
Mix ingredients just until moistened, do not over mix. Bake 30 to 40 minutes at 400 degrees. Original recipe I started with said 20 minutes, but needs much longer. Start checking for doneness when it is turning brown on top.
Ingredients:
1 1/3 cups sugar (I know, very Northern corn bread recipe)
2 teaspoons salt
2/3 cup softened or melted butter or good margarine
2 teaspoons vanilla
4 eggs
4 cups flour
2 teaspoons baking powder
1 ½ cups yellow cornmeal
2 2/3 cups milk
Mix ingredients just until moistened, do not over mix. Bake 30 to 40 minutes at 400 degrees. Original recipe I started with said 20 minutes, but needs much longer. Start checking for doneness when it is turning brown on top.
Italian Salad Dressing
This is my go-to vinaigrette salad dressing.
1 1/3 cup vegetable oil
1/2 cup vinegar (cider or red wine)
1/4 cup grated Parmesan cheese (I use canned but freshly grated would certainly be ok)
1 tablespoon sugar
2 teaspoons salt
1 teaspoon celery salt
½ teaspoon white pepper
½ teaspoon dry mustard
1/4 teaspoon paprika
1 clove minced garlic
Mix in a jar and shake well. If using on a pasta salad, I use a little more vinegar, about half oil and half vinegar.
1 1/3 cup vegetable oil
1/2 cup vinegar (cider or red wine)
1/4 cup grated Parmesan cheese (I use canned but freshly grated would certainly be ok)
1 tablespoon sugar
2 teaspoons salt
1 teaspoon celery salt
½ teaspoon white pepper
½ teaspoon dry mustard
1/4 teaspoon paprika
1 clove minced garlic
Mix in a jar and shake well. If using on a pasta salad, I use a little more vinegar, about half oil and half vinegar.
Carolina Pulled Pork
2 day recipe
Ingredients:
3-5 pound pork butt
2 tablespoons vegetable oil
2 cups dry rub
Carolina Vinegar barbecue sauce
Dry Rub: Make the full recipe if you want some on hand ( it is good on lots of stuff) or half if you are just making this once. The full recipe makes 2 cups and I think I only used 1 cup, but I had a 3 pound piece of meat)
1/4 cup cumin (half recipe 2 tablespoons)
1/4 cup brown sugar (half recipe 2 tablespoons)
1/4 cup smoked Spanish paprika (half recipe 2 tablespoons)
1/4 cup hot paprika (half recipe 1 tablespoons)
½ teaspoon cayenne powder (use up to 1 tablespoon, to your taste)
1/4 cup salt (half recipe 2 tablespoons)
1/4 cup black pepper, ground (half recipe 2 tablespoons)
1 teaspoon onion powder (half recipe ½ tsp)
1 teaspoon garlic (half recipe ½ tsp)
1 tablespoon crushed oregano (half recipe 1 ½ tsp)
Mix together.
Carolina Vinegar Barbecue Sauce
Ingredients:
1 cup white vinegar
1 cup apple cider vinegar
½ cup packed brown sugar
1 teaspoon cayenne ( I used ½ teaspoon)
1 tablespoons red pepper flakes (I used 1 ½ teaspoons)
1 teaspoon salt
1 teaspoon ground pepper
Mix together and heat until sugar dissolves (don’t breathe the fumes). Let cool and store for 24 hours.
Directions:
Day 1: Rub pork with dry rub. Place in a baking dish and cover with plastic. Refrigerate overnight or at least 8 hours. Make the Carolina vinegar barbecue sauce.
Day 2: Remove the pork from the refrigerator and allow to rest at room temperature for an hour. Preheat oven to 325 degrees. Heat oil in a large frying pan and sear the pork on high heat on all sides (a few minutes on each side). Place pork in a baking dish lined with foil. Cover with foil and bake for four hours. Remove from oven and remove fat and connective tissue and any bone. Shred the meat with forks. Pour desired amount of sauce over the pork and serve hot.
I serve on buns, with coleslaw as a topping or as a side dish.
Ingredients:
3-5 pound pork butt
2 tablespoons vegetable oil
2 cups dry rub
Carolina Vinegar barbecue sauce
Dry Rub: Make the full recipe if you want some on hand ( it is good on lots of stuff) or half if you are just making this once. The full recipe makes 2 cups and I think I only used 1 cup, but I had a 3 pound piece of meat)
1/4 cup cumin (half recipe 2 tablespoons)
1/4 cup brown sugar (half recipe 2 tablespoons)
1/4 cup smoked Spanish paprika (half recipe 2 tablespoons)
1/4 cup hot paprika (half recipe 1 tablespoons)
½ teaspoon cayenne powder (use up to 1 tablespoon, to your taste)
1/4 cup salt (half recipe 2 tablespoons)
1/4 cup black pepper, ground (half recipe 2 tablespoons)
1 teaspoon onion powder (half recipe ½ tsp)
1 teaspoon garlic (half recipe ½ tsp)
1 tablespoon crushed oregano (half recipe 1 ½ tsp)
Mix together.
Carolina Vinegar Barbecue Sauce
Ingredients:
1 cup white vinegar
1 cup apple cider vinegar
½ cup packed brown sugar
1 teaspoon cayenne ( I used ½ teaspoon)
1 tablespoons red pepper flakes (I used 1 ½ teaspoons)
1 teaspoon salt
1 teaspoon ground pepper
Mix together and heat until sugar dissolves (don’t breathe the fumes). Let cool and store for 24 hours.
Directions:
Day 1: Rub pork with dry rub. Place in a baking dish and cover with plastic. Refrigerate overnight or at least 8 hours. Make the Carolina vinegar barbecue sauce.
Day 2: Remove the pork from the refrigerator and allow to rest at room temperature for an hour. Preheat oven to 325 degrees. Heat oil in a large frying pan and sear the pork on high heat on all sides (a few minutes on each side). Place pork in a baking dish lined with foil. Cover with foil and bake for four hours. Remove from oven and remove fat and connective tissue and any bone. Shred the meat with forks. Pour desired amount of sauce over the pork and serve hot.
I serve on buns, with coleslaw as a topping or as a side dish.
Poulet a la Camarguaise
(chicken prepared in the style of the Camargue- French cowboy country)
Good with rice. The fancier the olives, the better this dish is, but it is also good with just canned black olives, and jarred green olives (soaked a little to remove some saltiness) Since I don't keep wine around much, I stock vermouth in my pantry to substitute for white wine, it keeps well)
Ingredients:
1 - 3 to 3/1/2 pound chicken, cut into serving pieces
salt
freshly ground black pepper
3 tablespoons olive oil
½ cup diced bacon
½ cup chopped onion
2 teaspoons finely chopped garlic
½ cup dry white wine
1 cup tomato sauce
1 cup rich chicken stock
3 tablespoons finely chopped parsley
1 bay leaf
1/4 teaspoon crumbled thyme leaves, or a pinch of dried thyme
Cayenne
About 12 juicy black olives, rinsed and pitted
About 12 green olives, rinsed and pitted
Directions:
1. Season the chicken pieces with salt and pepper. Heat the oil in a 3/12 quart heavy casserole and brown the chicken pieces on both sides. Remove the chicken and keep warm.
2. Add the bacon, onion, and garlic to the pan drippings and cook, stirring for 3 to 4 minutes. Pour in the wine, raise the heat and cook, stirring, until most of the wine evaporates.
3. Return the chicken to the casserole and add the tomato sauce, chicken stock, half the parsley, and the herbs. Season with salt, pepper and cayenne. (I think I use about 1/4 or 1/2 teaspoon) Simmer, covered, 30 minutes, or until the chicken is tender. If the cooking juices are thin, raise the heat and rapidly boil down until thick.
4. 5 minutes before serving, stir in the olives and correct the seasoning. Sprinkle with the remaining chopped parsley.
Good with rice. The fancier the olives, the better this dish is, but it is also good with just canned black olives, and jarred green olives (soaked a little to remove some saltiness) Since I don't keep wine around much, I stock vermouth in my pantry to substitute for white wine, it keeps well)
Ingredients:
1 - 3 to 3/1/2 pound chicken, cut into serving pieces
salt
freshly ground black pepper
3 tablespoons olive oil
½ cup diced bacon
½ cup chopped onion
2 teaspoons finely chopped garlic
½ cup dry white wine
1 cup tomato sauce
1 cup rich chicken stock
3 tablespoons finely chopped parsley
1 bay leaf
1/4 teaspoon crumbled thyme leaves, or a pinch of dried thyme
Cayenne
About 12 juicy black olives, rinsed and pitted
About 12 green olives, rinsed and pitted
Directions:
1. Season the chicken pieces with salt and pepper. Heat the oil in a 3/12 quart heavy casserole and brown the chicken pieces on both sides. Remove the chicken and keep warm.
2. Add the bacon, onion, and garlic to the pan drippings and cook, stirring for 3 to 4 minutes. Pour in the wine, raise the heat and cook, stirring, until most of the wine evaporates.
3. Return the chicken to the casserole and add the tomato sauce, chicken stock, half the parsley, and the herbs. Season with salt, pepper and cayenne. (I think I use about 1/4 or 1/2 teaspoon) Simmer, covered, 30 minutes, or until the chicken is tender. If the cooking juices are thin, raise the heat and rapidly boil down until thick.
4. 5 minutes before serving, stir in the olives and correct the seasoning. Sprinkle with the remaining chopped parsley.
Walnut Coconut Toffee Bars
Ingredients:
1/4 cup butter or margarine, softened
1/4 cup shortening (I use 1 cube, or ½ cup of cheap margarine instead of the shortening and margarine combination; make sure the margarine has 100 calories per tablespoon)
½ cup packed brown sugar
1 cup all-purpose flour
Walnut-coconut topping
Heat oven to 350 degrees. Cream butter, shortening and sugar until light. Blend in flour. Press evenly in bottom of ungreased baking pan, 13x9x2 inches.
Bake 10 minutes. Spread with topping. (be careful, the base is still pretty gooey, spread carefully) Bake 25 minutes longer or until topping is golden brown. Cool slightly. Cut into bars, about 3x1 inch. (I use a sturdy plastic knife, makes it easier - this works well for brownies too)
Walnut-Coconut Topping
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
½ teaspoon salt
1 cup shredded coconut (Baker's is best)
1 cup chopped walnuts (or you can use almonds or pecans)
1/4 cup butter or margarine, softened
1/4 cup shortening (I use 1 cube, or ½ cup of cheap margarine instead of the shortening and margarine combination; make sure the margarine has 100 calories per tablespoon)
½ cup packed brown sugar
1 cup all-purpose flour
Walnut-coconut topping
Heat oven to 350 degrees. Cream butter, shortening and sugar until light. Blend in flour. Press evenly in bottom of ungreased baking pan, 13x9x2 inches.
Bake 10 minutes. Spread with topping. (be careful, the base is still pretty gooey, spread carefully) Bake 25 minutes longer or until topping is golden brown. Cool slightly. Cut into bars, about 3x1 inch. (I use a sturdy plastic knife, makes it easier - this works well for brownies too)
Walnut-Coconut Topping
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
½ teaspoon salt
1 cup shredded coconut (Baker's is best)
1 cup chopped walnuts (or you can use almonds or pecans)
Baked Buffalo Chicken Wings
Ingredients:
20 chicken wings, split and tips discarded
1/4 cup butter, melted
1/2 cup Louisiana hot sauce
1/4 cup mild or hot barbecue sauce (one without a lot of sugar is good)
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper ( less or more, to your taste)
Directions:
1. Preheat oven to 375 degrees F.
2. Bake wings in preheated oven for at least 30 minutes, or until cooked through and crispy.
3. Meanwhile, in a bowl combine melted butter, red pepper sauce, chili powder and cayenne pepper. Mix together. (I leave out the butter sometimes)
4. When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. (I just put all the wings in the (large) bowl with the sauce, put on a lid and shake) Reduce oven temperature to 250 degrees F and bake for another 15 minutes to set sauce.
Serve with celery ribs, and Roquefort dressing.
20 chicken wings, split and tips discarded
1/4 cup butter, melted
1/2 cup Louisiana hot sauce
1/4 cup mild or hot barbecue sauce (one without a lot of sugar is good)
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper ( less or more, to your taste)
Directions:
1. Preheat oven to 375 degrees F.
2. Bake wings in preheated oven for at least 30 minutes, or until cooked through and crispy.
3. Meanwhile, in a bowl combine melted butter, red pepper sauce, chili powder and cayenne pepper. Mix together. (I leave out the butter sometimes)
4. When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. (I just put all the wings in the (large) bowl with the sauce, put on a lid and shake) Reduce oven temperature to 250 degrees F and bake for another 15 minutes to set sauce.
Serve with celery ribs, and Roquefort dressing.
Lemon Herb Chicken
Ingredients:
3 pounds cut up chicken, or chicken thighs
2 tablespoons seasoned salt or sea salt
2 tablespoons olive oil
1 lemon, sliced thinly (more if desired)
1 tablespoon white balsamic vinegar or white wine or water
1 tablespoon yellow mustard
1 cup strong chicken broth
1 teaspoon dry basil
1 teaspoon dry thyme
Directions:
Preheat oven to 350 degrees F.
Wash and dry chicken pieces - use a cut-up chicken or just thighs (I think they are the best) or whatever you want that will fit into a 9 x 11 baking pan. Coat with seasoned salt. Or, use just salt, or sea salt. Brown chicken well in olive oil, then place in the baking pan. Thinly slice a lemon or two, place over chicken. (be liberal!)
Deglaze pan with balsamic vinegar (optional, can use a little stock or water or white wine or vermouth) and yellow mustard. Stir and cook a few seconds, then add chicken broth, basil, and thyme.
Stir till the brown bits all come off the bottom of the pan, reduce for a couple minutes, then pour over chicken. Cover with foil, and bake 40 minutes at 350 degrees, then uncover and bake 10 more minutes or until chicken is done. If you use just breasts, baking time can be reduced to 25 min. covered and 10 min. uncovered. Good served over rice, or with garlic mashed potatoes. The lemon slices become soft and very tasty.
Saturday, January 1, 2011
Marinara Sauce
6 tablespoons olive oil
1/4 cup butter
3 lg. cloves garlic, smashed and minced
16 sprigs fresh Italian flat parsley,
leaves only(about 1/4 cup packed)- chopped
½ tsp freshly ground black pepper
½ tsp salt
6 cups (3 1-pound cans) peeled plum tomatoes, drained and chopped
(or 6 cups fresh, seeded - but I have not tried that yet)
1 tablespoon dried oregano
8 anchovy fillets, chopped fine
2 heaping tablespoons tomato paste
Saute parsley and garlic in olive oil and butter on medium low, do not burn, takes only a couple of minutes - until fragrant. Add salt and pepper, tomatoes, and oregano. Simmer about 30 minutes. Add anchovies (don’t leave these out, but you may use a few less) and tomato paste, stir well. Makes 5 cups. (There is 3 cups in a jar of spaghetti sauce, so it makes a little less than 2 jars) I would cook the sauce longer if using fresh tomatoes, maybe an hour.
1/4 cup butter
3 lg. cloves garlic, smashed and minced
16 sprigs fresh Italian flat parsley,
leaves only(about 1/4 cup packed)- chopped
½ tsp freshly ground black pepper
½ tsp salt
6 cups (3 1-pound cans) peeled plum tomatoes, drained and chopped
(or 6 cups fresh, seeded - but I have not tried that yet)
1 tablespoon dried oregano
8 anchovy fillets, chopped fine
2 heaping tablespoons tomato paste
Saute parsley and garlic in olive oil and butter on medium low, do not burn, takes only a couple of minutes - until fragrant. Add salt and pepper, tomatoes, and oregano. Simmer about 30 minutes. Add anchovies (don’t leave these out, but you may use a few less) and tomato paste, stir well. Makes 5 cups. (There is 3 cups in a jar of spaghetti sauce, so it makes a little less than 2 jars) I would cook the sauce longer if using fresh tomatoes, maybe an hour.
Chicken and Artichoke Penne with a White Sauce
Chicken and Artichoke Penne with a White Sauce
2-3 boneless chicken breasts cut into 1 inch pieces
½ can whole artichoke hearts, drained (or substitute a red or orange pepper, and ½ an onion, sliced)
8 fresh mushrooms, sliced
¾ can (6 ounces) black olives, drained and chopped (or not)
1 pinch paprika, optional, for color before serving.
1 T olive oil
10 ounces penne pasta (or a shell or bowtie, just not spaghetti)
2 cups homemade béchamel sauce with parmesan
Bechamel Sauce:
¼ cup butter or margarine
2 T grated onion
2 T flour
1 cup chicken broth
1 cup half and half
½ tsp salt (or a little less, taste when adding)
¼ tsp ground pepper, black or white
1 pinch dried thyme
1 pinch ground cayenne
¼ to 1/3 cup grated Parmesan (I use canned)
Makes 2 cups.
Melt butter in a 1-quart glass measure or medium bowl for about 40 seconds on HIGH, add grated onion and flour and mix well, microwave for about 20 seconds. Slowly add room temp broth and half and half (NOT hot), stirring constantly. Cook uncovered for 5-6 minutes on HIGH or until sauce is thickened, after 2 minutes stir, then stir again every 30 seconds to 1 minute as needed, Do not boil. Add seasonings.
Cook pasta in large pot of boiling water. Drain.
Heat olive oil in large frying pan over medium to med high heat. Saute chicken (and peppers if using) until cooked, maybe light brown in color. Deglaze with white wine or vermouth if desired. Add artichoke hearts (if using), olives, mushrooms to pan; heat through. Add warm béchamel sauce to pan, toss, serve with more Parmesan if desired.
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