Sunday, January 31, 2010

Grilled Salmon with Spinach, New Red Potatoes and Dijon Broth

This is a dish I like to make for dinner parties. You can serve it in bowls and garnish with a dollop of Greek yogurt and sprigs of lavender. It goes together easily beforehand and popped in the oven for the final bake. This recipe can be doubled or tripled depending on the number of guests. Serve with your favorite salad!xo

4- 8 Ounce Salmon Fillets, Skinned
1 1/2 lbs New Red Potatoes, Fingerlings, or you can even use Red potatoes and cut them in bite size pieces
2 T Butter
2 C Dry White Wine
2 Large Shallots, Chopped
2 T Apple Cider Vinegar
1 1/2 C Chicken Broth
2 T Herbs de Provence
1 T Dijon Mustard
2 T Olive Oil
1 1/2 Lbs Baby Spinach Leaves

Skin salmon fillets and season with salt & pepper. Grill for 2 minutes on each side, just to get a sear and grill marks on the fillets.

Heat oven to 400 degrees. Toss potatoes in olive oil and lightly salt & pepper. Roast potatoes for 25 minutes.

Meanwhile, melt butter in a large saucepan and stir in shallots. Cook shallots until translucent. Add wine and vinegar, boil until reduced to 1 cup, about 7 minutes. Add chicken broth, herbs de provence and mustard. Bring to a boil and set aside. Place spinach in the bottom of a large baking dish, arrange salmon fillets on top of spinach, place potatoes around salmon fillets, pour broth over salmon, potatoes and spinach. Bake at 350 until all salmon is done, about 10-15 minutes.

Irish Soda Bread

Well Nanc, here it is the Irish Soda Bread from SVHS Grandparents Day '09. xo

2 C Flour
1 t Baking Powder
1/2 t Baking Soda
2 T Brown Sugar
1/4 t Salt
3 T Butter
1 Egg, Beaten
3/4 C Buttermilk
1/2 C Raisins

In a bowl, combine flour, baking powder, baking soda, brown sugar and salt. Cut in the butter until the mixture resembles coarse meal. Combine 1 beaten egg, raisins and buttermilk. Add to mixture above and stir until just moistened. On a lightly floured surface, knead gently for 12 strokes. Place on a greased baking sheet and shape the mixture into a 6 inch round loaf and cut a cross in the top. Brush with beaten egg or milk. Bake at 375°F for 35 minutes or until golden.

Friday, January 29, 2010

Lemon Poppy Seed Scones

3 C Flour
1 1/2 C Sugar
3 T Poppy Seeds
1 T Baking Powder
2 T Grated Lemon Zest
1 t Salt
10 T Butter, Cut into small pieces
2 Eggs
3 T Fresh Lemon Juice
1/3 C Greek Yogurt

Heat oven to 375 degrees. Mix flour, sugar, poppy seeds, baking powder lemon peal and salt in food processor. Add butter, cutting in using pulse, pulse intermittently until mixture resembles coarse meal. Add eggs, lemon juice and Greek yogurt pulsing until dough comes together, adding more Greek yogurt if the dough seems dry. Using floured hands, gather dough into a ball. Flatten into an 8 inch round and cut into 8 wedges. Place on a parchment lined baking sheet and sprinkle with sugar. Bake until golden brown, about 25 minutes.

Thursday, January 28, 2010

Split Pea Soup

When I was a kid and Mom made ham for dinner, I knew Split Pea Soup wasn't far behind.
I loved the smokey flavor of the ham and the sweetness of the split peas. So if you have a left over ham bone and ham you can use that in this recipe, but if not, you can use bacon as I've indicated in the recipe. xo

2 tablespoons olive oil
1 Onion, finely chopped
1 Celery Stalk, Chopped
2 Carrots, Peeled and Chopped
2 Cloves Garlic, Minced
1 1/4 C Green Split Peas, rinsed
6 Slices Thick-Cut Bacon, Chopped, or Ham Bone with some ham still on it
7 C water
1 Bay Leaf
3/4 t Salt
1/4 t Pepper
1 T Italian Parsley, Finely Chopped

In a medium size stock pot, heat olive oil and bacon, brown bacon, if using a ham bone, skip bacon and add ham bone when water is added. Add onions, celery, carrots, and garlic. Saute until onions are translucent. Add split peas, water, bay leaf, salt, pepper and parsley. Let simmer on medium-low heat for an hour or until peas are soft and soup has thickened, stirring occasionally. Remove ham bone, remove any remaining ham and return to soup. Remove bay leaf before serving.




Wednesday, January 27, 2010

Chocolate Chunk Cookies

I haven't made Chocolate Chip Cookies since my son, Evan started making them about 5 years ago! He's really good at it, and doesn't even use a recipe, so I just enjoyed the fruits of his labor! Well now he's off at college and I had a hankering for his cookies. I threw together this version. I love it and hope you do, too! xo
2 C Butter, Softened
2 C Brown Sugar, Packed
1 C Turbinado Sugar
4 Eggs
2 t Vanilla Extract
3 C Flour
1 1/2 C Oats
2 t Baking Soda
2 t Salt
2 C Chocolate Chunks or Chocolate Chips (12 ounces)
1 C Pecans, Chopped

In the bowl of a stand mixer cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl whisk together flour, oats, baking soda, & salt. Add to creamed mixture and mix well. Add chocolate chips and nuts. Dough will be slightly sticky.

Drop by tablespoon full onto a parchment lined baking sheet. Bake at 375 degrees for 10-12 minutes or until lightly browned.

Tuesday, January 26, 2010

Asian Wild Rice

This rice is great hot or at room temperature. I like placing grilled salmon on top and serving mixed greens with a miso dressing. xo

1 C Long Grain Rice, Brown or White or Jasmine
1 C Wild Rice
4 C Chicken Broth
4 Stalks Celery, Chopped
8 Green Onions, Chopped
2 C Edamame Peas or Peas
1/2 C Dry Roasted Slivered Almonds
1/4 C Olive Oil
2 T Rice Wine Vinegar
2 T Sesame Oil
1 t Red Pepper Flakes
Salt & Pepper to taste

Place chicken broth in a medium size stock pot. Add the rice & wild rice and bring to a boil, reduce heat to low, cover and let cook for 40 minutes. Let cool.

Whisk together olive oil, rice wine vinegar, sesame oil. red pepper flakes , salt and pepper.

In a large bowl mix together cooled rice. celery, green onions, peas, & almonds and dressing, check for seasoning.

Monday, January 25, 2010

Potato Cheese Soup

I got an email from my friend Leslie asking me to recreate a spicy potato,
cheese & ale soup that she and her sisters love, from a restaurant in Florida. It's a rainy, gloomy day here and I couldn't get that soup out of my head, so I went to the kitchen to see what I could come up with! And here it is. I think you will love it. Use an immersion blender if you want a smoother soup or leave it with the potato chunks. xo
10 Thick Slice Bacon, Copped
1 Large Onion, Chopped
3 Carrots, Chopped Finely
1 Clove Garlic, Crushed
1/2 t Red Pepper Flakes
1/4 C Flour
10 Red Potatoes, Quartered and Sliced
4 C Non Fat Milk
1 Can Beer, Budwiser or the like
3 C Sharp Cheddar, Shredded
1 C Parmesan, Shredded
Salt & Pepper to Taste

In a stock pot saute bacon until brown, do not drain fat. Add onion, carrots, garlic & red pepper flakes and saute until the onions are translucent. Stir in flour and cook, stirring for 5 minutes. Add milk and beer and simmer while stirring until the flour is not lumpy and soup thickens slightly. Add potatoes and cheese. Salt and pepper to taste.

Sunday, January 24, 2010

Hummus

Hummus is such an easy thing to make, I hate buying it! I use my immersion blender and it makes it a one dish dip....add your favorite herbs to make it your own! You can easily substitute any white bean, like Great White North or Cannelini for garbanzo or chick peas, thanks Lyn! :). Great with pita chips or on sandwiches. xo

1 15 ounce Can Garbanzo Beans, Drained
3 Garlic Cloves
1/4 C Olive Oil
Juice of one Lemon
Salt & Pepper taste

Place all ingredients in a bowl, blender or food processor. Blend until smooth. Top with additional olive oil and serve. Can be refrigerated for up to a week.

Saturday, January 23, 2010

Italian White Bean Salsa

1 15 Ounce Great White North Beans, Drained
1 Half of a Red Onion, Copped
3 T Italian Parsley, Chopped
3 Roma Tomatoes, Chopped
Juice of One Lemon
3 T Lemon Zest
2 Cloves Garlic, Crushed
3 T Olive Oil
1/2 t Red Pepper Flakes
Salt & Pepper to taste

In a medium size bowl combine lemon juice, lemon zest, garlic, olive oil, red pepper flakes, salt & pepper. Add all other ingredients and toss to coat. Serve or refrigerate. Serve with crostini or pita chips.

Friday, January 22, 2010

Black Bean Jalapeno Dip/Side Dish

This bean concoction is great as a dip with tortilla chips or as a side dish with yesterdays Chili Lime Chicken and a salad. I like to double it as it goes quickly. Add chopped avocado for a new twist! This will definitely be a recipe you use over and over! xo

1 15 ounce Can Black Beans or Black Eyed Peas or both if you're doubling, drained
1 t or more to taste Fresh Jalapeno, Minced,
Or Pickled Jalapeno is fine, too if that's what you have
1/4 C Red Bell Pepper, Diced
1/4 C Green Onion, Diced
1/4 t Ground Cumin
1/4 t Ground Pepper
1/2 t Salt or more to taste
1 T Lime Juice
2 T Fresh Cilantro, Chopped

Place drained beans in a bowl. Add all other ingredients and mix well. Cover and refrigerate for 2 - 4 hours to develop the best flavor. If adding avocado do it just before serving.




Thursday, January 21, 2010

Chili Lime Chicken

This chicken is great chopped in soft tacos, burritos, on nachos or as is. I like using 3 breasts and 6 thighs because the combo makes a moister tastier dish. xo

6 Boneless Skinless Chicken Breasts
1/2 C Fresh Lime Juice
1/4 C Olive Oil
4 Cloves Garlic, Minced
1 T Paprika
2 T Chili Powder
2 T Salt
3 T Cilantro, Chopped

Place lime juice, olive oil, garlic, paprika, chili powder, salt and cilantro in a gallon zip lock bag. Mix thoroughly. Add chicken and seal. Manipulate sealed bag so chicken is well coated with marinade. Let set for 4 hours or overnight. Grill chicken and serve.

Wednesday, January 20, 2010

Persimmon Bread

I was the lucky recipient of 2 bags of persimmons. My son Evan's friend Alex and his Mom, Katharine were so kind in picking them for me and leaving them on my porch. I love persimmon bread and this recipe is moist and tasty. xo
3 C Sugar
1 C Oil
4 Eggs
2/3 C water
2 C Persimmon Pulp
3 1/2 C Flour
2 t Baking Soda
1 t Salt
1 t Cinnamon
1 t Nutmeg
1 C Chopped Nuts
1 C Pitted Dates

Mix the sugar, oil and eggs, combining thoroughly. Stir in other ingredients and mix thoroughly. Grease and flour four small loaf pans. Bake in a 350 degree oven for 1 hour. Let cool slightly before removing from pan.

Tuesday, January 19, 2010

Homemade Boursin

Boursin is a flakey cheese that is flavored with garlic and herbs. I like using it on a cheese platter, as a spread for pin wheels or sandwiches, even appetizers or let it melt on a good steak. Don't limit yourself to the herbs I've listed below, use your imagination and pallet to create something of your own with other herbs! You will love this and no one will believe you made it yourself! xo

1 lb Cream Cheese
1 C Sour Cream
1/4 C Greek Yogurt
1/4 C Butter, Room Temp
1 T each Minced Garlic, Minced Chives & Minced Italian Parsley
1/4 t Cayenne Pepper
Salt & Pepper to taste

Combine all ingredients in a food processor and process until smooth. Pack into saran wrap lined molds or ramekins. Leave enough saran so you can seal the bottom. Will keep in the fridge for up to a week. Serve at room temp.


Monday, January 18, 2010

Lamb Sliders with Garlic Cold Slaw

These lamb sliders are a nice change to hamburger. The flavor is amazing with the Jalapeno Jack and the Cold Slaw. I like to make my own tiny slider buns, but I found some at Trader Joe's if you don't want to make them. Make your lamb patties to fit the bun you are using. I also tried using the Bridgeford Dinner Roll Dough, found in the frozen section in the grocery store. If you want to use the Bridgeford Dinner Rolls, cut each piece roll dough in half and bake for 11-12 minutes. Enjoy! xo

2 lb Ground Lamb
1/4 C Garlic
2 Sprigs Fresh Oregano
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
5 Large Fresh Sage Leaves
1 T Montreal Steak Seasoning
1/3 C Water

Sliced Jalapeno Pepper Jack Cheese, cut each slice in quarters.

Place ground lamb in a bowl. Place garlic and herbs in the bowl of the food processor, process until garlic and herbs are finely chopped. Add to lamb along with the Montreal Steak Seasoning and the water. Mix well with your hands until all ingredients are combined. Make a small patty and fry to test seasonings. Add additional Montreal Steak Seasoning if needed. Make small patties and refrigerate until ready to grill. Grill on medium heat for 4 minutes on each side. Place cheese on the last 2 minutes. Place on bottom bun and top with Garlic Cold Slaw, and top with top bun, serve.

Garlic Cold Slaw

1 C Olive Oil
1/4 C White Balsamic or Red Wine Vinegar or a combo
5 Garlic Cloves, Chopped
1 t Salt
1 t Pepper
1- 8 ounce Bag Cold Slaw Cabbage Mix

Mix olive oil, vinegar, garlic, salt & pepper together. Toss with cold slaw mix.

Sunday, January 17, 2010

Jalapeno Garlic Dill Pickles

These pickles are amazing and seriously so easy! For those of you who live in Novato and have been to Boca, they tasted just like their pickles, which I love. These pickles are crunchy, tasty and a little spicy. You will never want store bought pickles again! I made them for a party and people were raving, especially my friend Jeff! I served them with Lamb Sliders which he also LOVED! I will post that recipe tomorrow. xo

4 lbs Cucumbers, any kind, but I used the mini Persian type, sliced thick
4 Jalapeno Peppers, Sliced
10 Cloves Garlic, chopped
1 Bunch Dill Weed, chopped in 2 inch pieces

Mix cucumbers, jalapenos, garlic and dill, place in a container with a lid, where the mixture fills the container to the top.

Boil until salt is disolved:
1 C White Vinegar
1/3 C Salt
4 C Water

Pour hot mixture over cucumber mixture in container. Put the lid on the container. Let stand at room temperature until cool. Then refrigerate. YUM!






Saturday, January 16, 2010

Creamy Marinara

This Marinara recipe is one I modified from Lidia's cookbook. I like making it in large quantities and freezing it in quart size zip lock bags! This sauce works well with meatballs, of course, or for chicken or eggplant Parmesan. I love having it on gnocchi or pasta, too!
Below are both the small and the large quantity recipes. If you're not a fan of cream in your sauce, then leave it out! xo

1/4 C Olive Oil
8 Cloves Garlic, Smashed with the back of a knife
1 t Red Pepper Flakes
1 35 Ounce Can Plum Tomatoes in Juice, or Diced Tomatoes in Juice
1 C Red Wine
1/3 C Fresh Basil, Sliced
1 C Cream
3/4 C Parmesan Cheese, Shredded

In a stockpot, heat olive oil over medium heat. Add the garlic and cook, stirring, until lightly browned, about 3 minutes. Watch it carefully, the browning happens fast so lighter is better. Add the red pepper flakes and saute 2 more minutes. Carefully add the tomatoes and liquid. Bring to a boil and add the red wine. Continue to boil, breaking up tomatoes. Reduce sauce to half of its original amount, this can take up to an hour, stirring occasionally. Once the sauce has reduced stir in the basil and turn off heat. Finish sauce with cream and cheese.

Large Quantity Marinara

2 C Olive Oil
25-30 Garlic cloves, Smashed with the back of a knife
2 T Red Pepper Flakes
2 #10 Cans San Marzano Tomatoes or Diced Tomatoes in Juice
1 Bottle Red Wine
2-3 Large Bunches of Basil, Sliced
1 Quart Cream
2 C Parmesan, Shredded

Friday, January 15, 2010

Deb's Scalloped Potatoes

This recipe is definitely a favorite among my friends, especially Sabrina. I developed this recipe years ago for a Valentine Dinner party I was hosting. I love the combination of Gruyere cheese and nutmeg. Try it in risotto or fritatta! xo

5 lbs Potaotes, Peeled and thinly sliced, can be red, russet or white or a combo
1 C Chopped Shallots
1/2 C Butter
1/4 C Flour
3 C Buttermilk
2 C Half & Half
1 C Heavy Cream
1 T Salt or to taste
1 t Pepper
1/2 t Nutmeg
2 lb Gruyere, Shredded

Preheat oven to 350 degrees.
In a 6 quart stock pot, over medium heat, melt butter. Add chopped shallots and saute until tender. Add the flour and saute for 5 minutes or until flower is absorbed and turning light brown. Add buttermilk, half & half, cream, salt, pepper, and nutmeg. Stir until combined, add potatoes, simmer until potatoes are al dente.
Meanwhile, spray a large casserole with Pam and begin to layer starting with potatoes, then the Gruyere, and a sprinkling of salt, pepper & nutmeg. Repeat ending with Gruyere, salt, pepper & nutmeg. Bake for 1 hour. Let cool for 10 minutes and serve. Can be made a day ahead and refrigerated.

Thursday, January 14, 2010

Italian Herb Brown & Wild Rice

This is the rice I mentioned in yesterday's recipe. I like to make large quantities and freeze it in quart size zip lock bags for a quick side dish! One less thing to think about when making dinner!
If you don't have the wild rice on hand leave it out and reduce the chicken broth by 1/2 cup!
xo

2 C Brown Rice or any kind of rice you want or have
1/4 C Wild Rice
4 1/2 C Chicken Broth
1 T Butter
2 t Italian Seasoning, dried or any fresh herbs you have

Preheat oven to 350 degrees. Combine all ingredients, mix well and place in a Pyrex baking dish with a lid. Bake in the oven, covered for 40-50 minutes or until all liquid is absorbed and rice is tender.

Wednesday, January 13, 2010

Mustard & Caper Roasted Fish

My friend Lynn came over for a walk last night and when we got back I decided to make the flash frozen Perch that I had gotten from the market earlier in the day. I first saw Ina Garten (I am addicted to the Food Network) make a recipe like this and it looked soo good! Well this recipe did not disappoint! Lynn loved it (she loved dipping tortilla chips in it and loves it as a dip, too)and it is very easy! All these things should be a staple in your pantry and fridge... if you don't have leeks half an onion will do! I served with the Italian Herb Brown and Wild Rice (that I will post tomorrow) and salad. I make this rice in big batches and freeze it for a quick and easy side dish! xo


4 - 8 oz Fish Fillets Such as Sole, Perch, Salmon, Etc.
1 C Non Fat Greek Yogurt
1/4 C Mayonnaise
4 T Dijon Mustard
3 T Capers
1 T Herbs d Provence
1 Leek or 1/2 Medium Onion, Chopped Finely
2 Cloves Garlic, Chopped Finely
1 t Salt
1 t Pepper

Preheat oven to 425 degrees. Spray a glass baking dish with Pam. Place fish fillets in baking dish.

Combine all ingredients and stir to combine. Spoon the sauce evenly over the fillets, making sure each fillet is completely covered. Bake for 10 - 15 minutes, depending on the thickness. The fish will flake easily at the thickest part when its done. Be sure not to overcook.

Tuesday, January 12, 2010

Roasted Chicken with Rosemary & Garlic

I love roasted chicken and this recipe is simple and very tasty! You can add onions and potatoes to the roasting pan or servewith a fresh vegetable or salad and risotto.
A great menu for guests because everything can be done beforehand! xo

1 3-4 lb Chicken, Cleaned and Patted Dry
3 Garlic Cloves, Crushed
2 Sprigs Fresh Rosemary, or 1 t Dried
Salt & Pepper
1 T Butter, Room Temp
1 T Olive Oil
1 Lemon, Cut in Quarters

Preheat oven to 450 degrees.
Put the garlic, rosemary and lemon in the cavity of chicken and sprinkle with salt & pepper. Rub the skin of the chicken with the butter and olive oil and season it with salt and pepper. Roast the chicken on a rack (if you have one) in a roasting pan for 20-25 minutes or until golden brown. Lower the oven temperature to 375 degrees and roast the chicken basting with pan juices for 30 minutes or until the juices run clear. Let the chicken rest, loosely covered with foil, for 10 minutes. Garnish with rosemary sprigs and serve with pan juices.

Monday, January 11, 2010

Tortellini with Mushroom Cream Sauce

This is cream sauce is not only good on tortellini but also on your favorite pasta or steamed veggies! Add peas if you like them! xo


1 lb Tortellini, Cooked according to package directions.

1 1/2 C Cream
2 Garlic Cloves, Crushed
2 C Mushrooms, Sliced
1/3 C Parmesan Cheese, Shredded
3 T Fresh Italian Parsley, Chopped
Salt & Pepper to taste
Red Pepper Flakes if desired.


Heat cream with garlic in a large saucepan and bring to a boil. Simmer for 2-3 minutes. Add mushrooms, Parmesan and salt & pepper. Simmer for 2-3 minutes. Stir in parsley and pour over warm tortellini, sprinkle with Parmesan and serve.

Sunday, January 10, 2010

Apple Bread with Crumb Topping

Ok, I bought too many apples so I found this recipe and loved it! This recipe is great as bread but can also be made as muffins! Layer the crumb topping with the batter for muffins saving some for the top, you could do this with the bread, too! Will definitely be a favorite! xo
1 1/2 C Flour
1/2 C Sugar
2 t Baking Powder
1/2 t Cinnamon
1/4 t Salt
1/4 t Nutmeg
1 C Apple, Skinned & Shredded
1/2 C Milk
1/4 C Vegetable Oil
1 Egg, Beaten

In a medium bowl, sift together flour, sugar, baking powder, cinnamon, salt & nutmeg. Stir in apple, set aside. In another bowl, combine milk, oil & egg until well mixed. Add to dry ingredients, stir until combined. Pour into a loaf pan sprayed with Pam.

Crumb Topping

1/3 C Brown Sugar
2 T Flour
1/2 t Cinnamon
2 T Butter
1/3 C Chopped Walnuts

Mix all ingredients and sprinkle on top of bread. Bake at 350 degrees for 40-50 minutes or until a toothpick comes out clean.

Saturday, January 9, 2010

Zucchini with Tomatoes

This zucchini side dish is one I grew up with.
My Mom made it at least once a week and I love it.
She would add other vegetables in season, so feel free to do the same!
If you have a herb garden add some fresh herbs, too! xo

2 T Olive Oil
3 Cloves Garlic, Chopped or Crushed
1 Large Onion, Chopped
1/2 t Red Pepper Flakes
3 Large Zucchini, Quartered & Sliced
1 15 oz Can Diced Tomatoes & Juice
Salt & Pepper to taste

Place olive oil in a large saute pan and add garlic, onion & red pepper flakes. Saute unitl onion is transparent. Add zucchini and diced tomatoes and juice. Simmer until zucchini tender, about 10 minutes. Taste for salt and pepper, add as needed. Serve!

Friday, January 8, 2010

Cauliflower with Cilantro Lime Pesto

This recipe takes cauliflower to new heights!
It is soo good! This pesto can be used in
so many ways, experiment! xo

lb Cauliflower Florets
1 Jalapeno Pepper
2 Cloves Garlic
Juice & Zest of 1 Lime
1 Bunch Cilantro, without stems
1/4 C Olive Oil
1/2 t Salt
1/2 t Pepper

Steam cauliflower. In the bowl of a food processor add jalapeno, garlic, lime, cilantro, olive oil, salt & pepper. Process until resembles pesto. Toss with hot cauliflower, salt & pepper to taste. Drizzle with olive oil and serve.

Thursday, January 7, 2010

Cilantro Beef Fried Rice

This one is for Kaylen, she loves fried rice!
This is a tasty and easy one dish meal that is great for when you have left over rice! You can substitute the steak with chicken, pork or tofu!
Serve with Spicy Green Beans or steamed broccoli and enjoy! xo

1 lb Steak, Sliced Thinly
4 T Soy Sauce, Divided
2 T Sesame Oil
1/2 t Red Pepper Flakes
3 Garlic Cloves, Minced
1 Bunch Cilantro, Roughly Chopped
1 Egg, Beaten
3 T Oil
3 Scallions, Roughly Chopped
3 C Cooked Rice, I like to use Jasmine Brown Rice

Combine sliced steak, 2 T soy sauce, 2 T sesame oil and red pepper flakes and garlic. Toss to coat.

Heat a large skillet over medium high heat and add 1 T oil, stir fry beaten egg. Remove from pan and chop egg. Add remaining 2 T oil and add beef mixture. Cook until just browned about 1-2 minutes. Remove from pan.

Add the cilantro & scallions, cook for 2-3 minutes. Add the beef, rice, and egg and remaining soy sauce, cook until heated through about 3-4 minutes. Serve!





Wednesday, January 6, 2010

Roasted Two Tone Potatoes

Roasted potatoes are a family favorite and these have a little zing! which I love! Great for dinner but would also be a fabulous addition to a brunch. xo

1 t Chili Powder
1 t Salt
1/4 t Cinnamon
1/4 t Cayenne Pepper
1/4 t Pepper
3 T Olive Oil
1 Garlic Clove, Minced or Crushed
3 Sweet Potatoes, Cubed
3 Baking Potatoes, Cubed

Preheat oven to 450 degrees. Combine first 7 ingredients in a roasting pan and mix together until combined. Add potatoes and toss to coat well. Bake for 35 minutes or until potatoes are browned and tender. Serves 8.

Tuesday, January 5, 2010

Baked Spinach Risotto

This is for all of you who are afraid of risotto!
This is an easy baked solution with great flavor.
As always if spinach is not your fave, you can substitute broccoli,
chard, asparagus or what ever your heart desires!
Make it your own! xo

1 T Olive Oil
1 T Butter
1 Large Onion, Chopped
2 1/4 C Arborio Rice
1 1/2 C White Wine
4 1/2 C Chicken or Vegetable Broth
1 6 oz Bag Spinach
1/2 C Parmesan Cheese, Divided
Salt & Pepper to taste


Heat oven to 375 degrees. Heat oil and butter in a large saucepan over medium high heat. Add onions and cook until soft, about 5 minutes. Add rice and stir to coat. Stir in wine and cook until almost all of it is absorbed. Stir in broth, bring to a boil. Reduce heat to low and simmer for 6-8 minutes. Stir in spinach & 1/4 C Parmesan, taste and add salt and pepper as needed. Spoon into a 9 X 13 glass baking dish sprayed with Pam. Sprinkle with remaining cheese. Cover with foil and bake for 30 minutes. Serves 10 as a side dish.

Monday, January 4, 2010

Hearty Sausage & Mushroom Quiche

This hearty take on quiche is great and the phyllo crust gives it a lacy look. Leave out the sausage and you have a vegetarian dish. You can always substitute your favorite cheese or vegetables. Serve with a salad and you're good to go! xo

1 lb Italian Sausage, removed from casings
1 Medium Onion, Chopped
2 C Sliced Mushrooms
4 C Baby Spinach
6 Large Eggs
1/2 C Milk
1/2 t Pepper
1/2 t Ground Mustard
10 Sheets Phyllo Dough
1/2 C Mozzarella Cheese

Preheat oven to 350 degrees. Coat a 9-inch deep-dish glass pie pan with Pam.

Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels. Add onion and mushrooms and cook, stirring, until beginning to brown, 4 to 5 minutes. Add spinach and stir until just wilted, about 1 minute. Transfer the vegetables to the bowl with the sausage; set aside.

Whisk eggs, milk and pepper & mustard in a medium bowl.

Unroll phyllo onto a clean, dry surface. Place one sheet of dough into the prepared pie pan, spray with cooking spray. Repeat with the remaining phyllo, spraying between each layer. Spread the sausage mixture in an even layer on top of the phyllo; pour in the egg mixture and top with cheese. Fold the phyllo that is hanging over the edges back onto the egg mixture.

Bake the quiche until the top is browned and the phyllo is crispy, 40 to 45 minutes. Let cool for 10 minutes before cutting into wedges.

Sunday, January 3, 2010

Spicy Green Beans

I came up with this recipe because my friend Susan's daughter Alexandra loves the ones at China Palace, our local Chinese restaurant and so do I! Now she or her Mom :) can make them at home! xo

1 24 oz pkg Frozen Green Beans, can use fresh
2 Cloves Garlic, Crushed
1 Onion, Sliced Thinly
1/4 C Olive Oil
3 T Soy Sauce
2 t Red Pepper Flakes

In a large saute pan over medium heat, place olive oil, onion, garlic, soy sauce and red pepper flakes. Saute for 5 minutes. Add green beans and saute until beans are tender, about 7 - 10 minutes.

Saturday, January 2, 2010

Grilled Chicken with Creamy Grits & Mushroom Sauce

I love this chicken recipe! The earthy flavors of the herbs, pancetta and mushrooms make this comfort food for me! xo

In a gallon zip lock bag:
1/4 C Olive Oil
1 T Chopped Garlic
1 T Chopped Fresh Rosemary
1 t Salt
1/2 t Pepper
3 lbs Boneless Skinless Chicken Breasts & Thighs

Marinate at least 4 hours can be marinated overnight.

For Sauce:

1 1/2 C Beef Broth
1 1/2 Chicken Broth
1 C Dry White Wine
3 T Cornstarch

Boil beef broth, chicken broth & white wine in a heavy medium size saucepan until reduced to about 2 cups, about 15 minutes, take 1/4 C out and add cornstarch, stir until smooth and add to hot mixture.

3 ounces Pancetta, cubed, available in the deli section
8 ounces Mushrooms, Sliced
3/4 C Whipping Cream
1 T Fresh Sage Leaves, sliced

Cook pancetta in a large heavy skillet over medium high heat until crisp and golden, about 3 minutes.  Add mushrooms to same skillet and saute until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in sage. Season to taste with salt and pepper.

Meanwhile, remove chicken from marinade and grill, about 12 minutes on each side. Add chicken to sauce.

Creamy Grits

Make grits as directed on package substituting milk or cream for water. Serve chicken and mushroom sauce over the creamy grits.

Friday, January 1, 2010

Creamy Cardamom Rice Pudding

Indian food is one of my favorite cuisines! This rice pudding reminds me of the yummy one at our local Indian restaurant. Garnish with some whipping cream and cinnamon! xo

5 C Milk
2 C Basmati or Jasmine Rice
1/4 t Salt
1/4 C Brown Sugar
1/3 C Raisins (optional)
1 t Vanilla Extract
1 t Ground Cinnamon
1 t Ground Cardamom

Bring milk, rice, and salt to a boil. Reduce heat to medium-low and simmer 15 -20 minutes or until rice is tender, stirring frequently.
Stir in brown sugar, raisins, vanilla, cardamom and cinnamon. Cook 5 minutes, until thickened.
Remove from heat. Serve warm or cold.