Monday, May 24, 2010

Asparagus Fettuccine

1/2 lb Asparagus
3 T Butter
1/2 C Onion, Chopped
4 oz Proscuitto, Cubed, available in a package
1 C Heavy Cream
1 C Parmigiano-Reggiano Cheese, Grated
1 lb Fettuccine, Cooked Al Dente

Trim the asparagus of the tougher lower portions and cut into 1 inch pieces. Place in a microwave safe dish, cover and cook on high for 3 minutes.
Melt the butter in a skillet over medium heat. Add onions and cook until translucent and golden. Stir in proscuitto and saute until slightly crispy. Add the asparagus and turn the heat to medium high. Stir in the cream and cook, stirring frequently, until reduced by half. Remove from heat and set aside. Add cooked pasta to pan and add cheese. Stir until all is incorporated. Add some of the pasta water if needed.

Cilantro Avocado Crab Salad

1/3 C Red Onion, Chopped Finely
1/4 C Best Foods Mayonnaise
2 T Cilantro, Chopped
Juice and Zest of 1 Lime
1/2 t Cumin
8 oz Crabmeat
1 Avocado, Ripe and Cubed

Stir red onion, mayonnaise, cilantro, lime juice, lime zest and cumin in a medium bowl to blend. Add in crab meat and avocado, toss gently to mix. Season with salt & pepper to taste. Serve over your favorite salad greens or can be served on cucumber rounds as an appetizer.

Chinese Chicken Salad

This recipe rocks! One of my favorites from my Mom... I have been making this for years to raves! I use the Mai Fun Noodles that you break apart and when you add them to hot oil they puff up, but you can just as easily use the prepared packaged Chinese noodles. xo

1 C Sugar
1 C Rice Wine Vinegar
3/4 C Oil
1/2 C Sesame Oil
2 T Soy Sauce
2 T Sesame Seeds, Black or Tan
1 T Dry Mustard

Mix all ingredients and taste for seasoning. Add salt & pepper as needed.


4 C Sliced Grilled Chicken, Homemade or prepared
1 Pkg Mai Fun Noodles, Fried or 1 Pkg Prepared Chinese Noodles
1 Head Nappa Cabbage, Shredded Thinly
3 C Sugar Snap Peas, Sliced Diagonally if desired
1 Pkg Bean Sprouts
1-8 oz Pkg Purple Cabbage, Shredded
1-8 oz Pkg Carrots, Shredded
2 Heads Romaine, Shredded
1 Bunch Cilantro, Roughly Chopped
2-3 C Dry Roasted Cashews

To assemble add cabbage, romaine, snap peas, bean sprouts, carrots and cilantro to a large bowl and mix together well. Top with chicken, cashews and noodles. Toss with dressing and serve.

Wednesday, May 12, 2010

Roasted Lemon Asparagus

This is a bright and fresh way to make asparagus! xo

2 lb Asparagus
2 Lemons, Thinly Sliced
2 T Olive Oil
3 t Fresh Oregano, Chopped
1/2 t Salt
1/2 t Freshly Ground Pepper

Preheat oven to 450 degrees. Toss asparagus, lemon slices, oil, oregano, salt and pepper and place on a large parchment lined baking sheet. Roast until the asparagus is tender-crisp, 13 to 15 minutes.

Monday, May 10, 2010

Portabella Pizza

This was one of the first products I got into Trader Joe's. This is just like a pizza only using the Portabella mushroom as the crust. Play with it and switch up the toppings! xo

4 Large Portabella Mushrooms, Wiped clean with a paper towel
Pizza Sauce (from an earlier post or purchased)
2 C Mozzarella Cheese, Shredded, divided
1/4 C Red Onion, Chopped
1/4 C Red Bell Pepper, Chopped
1/4 C Prosciutto, Chopped or Cubed, Available at the Grocery Store
1/4 C Parmesan, Shredded

Preheat oven to 375 degrees. Place mushrooms rib side up on a parchment lined baking sheet. Mix together the red onion, bell pepper and prosciutto, set aside. Top each mushroom with pizza sauce, then mozzarella, then one quarter of the red onion mixture, sprinkle with parmesan and bake for 15 minutes or until cheese is melted and mushrooms are tender.

Open Face French Dip

If we have Tritip, Prime Rib, Filet Mignon or any beef I like to slice it thin and use it for French Dip Sandwiches... this is my take on it as an open face version. xo

1 Baguette, Sliced in Half Lengthwise
1 lb Cooked Beef, Sliced Thinly
3 C Beef Broth
2 C Horseradish Cheddar, Shredded

Place beef broth in a medium saucepan and add sliced beef, warm on low for 5 minutes or until beef is heated through. Cut baguette in half making 4 pieces and place on a parchment lined baking sheet. Spoon the 3 T of the beef broth on each piece of baguette. Top with sliced beef dividing evenly on the four pieces of baguette. Top with each with 1/4 C of shredded cheese. Place under broiler for 5 minutes or until cheese is golden brown. Serve with additional beef broth for dipping.

Swiss Chard Benedict

I love Eggs Benedict so this is my take on it without the Hollandaise or English Muffins. I hope you love it!

1 T Butter
1 Bunch Red Swiss Chard, Rinsed and Chopped including stems
1/2 Red Onion, Chopped
1 t Red Pepper Flakes
1/4 C Real Bacon Bits
4 Slices Sharp Cheddar Cheese
8 Eggs

Melt butter in a large saute pan and add Swiss Chard, onions, red pepper flakes and bacon bits. Saute' stirring until chard is wilted and onions are translucent. Remove from pan. Fry 2 eggs at a time over easy or to your personal preference. Divide the Chard mixture evenly between 4 plates and top each with a slice of cheese and then top each with 2 eggs.

Friday, May 7, 2010

BeeJay's New York Steaks and Port Caramelized Onions

I recently had this steak at a birthday party that Beejay gave for our friend Lisa. It was one of the best meals I've ever had! We had Lobster, this steak, and an amazing shrimp dish over rice that I will post soon! Thanks Beejay for a great meal and thanks Lisa for having a birthday!xo

4 New York Steaks
2 T Herbs d Provence
2 t Kosher Salt
1 t Fresh Ground Pepper
3 T Olive oil
4 Large Onions, Sliced Thinly
1/2 C Chicken Broth
1/4 C Port

Mix herbs de provence, salt and pepper together. Rub into steaks and keep at room temp until ready to cook, up to 2 hours.
Meanwhile in a saute pan over medium heat add olive oil and onions. Cook until onions are translucent adding 1/4 C of chicken broth at a time and cooking until absorbed. After all chicken broth is absorbed and onions are caramelized, after about an hour add port and cook for 7-10 more minutes.
Heat a grill pan or fry pan over high heat and add New York steaks. Cook over high heat for 10 minutes on each side for medium rare.

Wednesday, May 5, 2010

Cinnamon Pecan Baked French Toast

I love baked french toast, it can be made the night before and is so yummy!

6 thick slices cinnamon bread
Creme Fraiche
1/2 C Butter, 1 Stick
1 1/2 C Brown Sugar
1 t Cinnamon
1/2 t Nutmeg
10 eggs
Pinch of salt
1 1/2 C Heavy Cream
1 T Vanilla Extract
Chopped pecans

Spray 13 by 9 inch baking dish with Pam. Spread each slice bread with light layer of creme fraiche and place in dish. In separate bowl, melt butter and brown sugar. Set aside.
In another bowl, mix cinnamon, nutmeg, eggs, salt and cream and pour over bread. Top with brown sugar mixture. Sprinkle pecans over entire dish. Cover with foil and refrigerate overnight.

Leave covered and bake at 350 degrees for about 45 minutes. Cut into squares and dust with powdered sugar.

Tuesday, May 4, 2010

Kalua Pork

I am in a book club and we try and match the food to the book we read. Like a theme thing. Sooo I picked the book Moloka'i and I loved it! I wanted to make Hawai'ian food. I even had my friend Linda come and do a beautiful Hula!
Traditional Kalua Pig is pork wrapped in banana leaves and roasted in an underground oven called an Imu, but this simpler version can be made in a Dutch oven, pressure cooker, or crock pot.

3 - 5 lb Pork Butt Roast, Cut into 5 pieces
3 T Olive Oil
1/4 C Soy Sauce
2 T Worcestershire Sauce
5 Garlic Cloves, Crushed
2 T Ginger, Chopped
2 t Liquid Smoke

Heat oil over medium high heat in Dutch oven or whatever pot you will be using. Add pork pieces and brown on all sides. While pork is browning, mix soy sauce, garlic, ginger and liquid smoke together. When pork is browned on all sides pour mixture over and place the lid on your pot. Bake at 325 for 3-4 hours or until pork pulls apart easily. Before you are ready to serve shred pork with a fork in baking pan and bring remaining liquid to a boil so it is absorbed into the meat.
For Pressure Cooker, cook on low for 1 hour.
For Crock Pot, cook on high for 5-6 hours.

Monday, May 3, 2010

Orzo Garbanzo Bean Spinach Salad

This is a great luncheon salad as you use it atop a bed of baby spinach. Serves 4. xo

1 C Orzo, Cooked to package directions, drained, rinsed and cooled
1 T Olive Oil
2 Clove Garlic, Chopped
1/2 t Salt
1/2 t Pepper
2 T Lemon Juice

1 14 ounce Can Artichoke Hearts, drained and roughly chopped
1 15 ounce Can Garbanzo Beans, Drained
1/2 C Feta Cheese
2 T Fresh Dill, Chopped
2 T Fresh Mint, Chopped
2 large tomatoes, chopped (Sundried Tomatoes can also be used)
1 16 ounce Pkg Fresh Baby Spinach

Transfer cooked orzo to a large bowl and toss with oil.

Whisk garlic, salt, pepper, and lemon juice together. Add to the cooked orzo. Then add the artichokes, garbanzo beans, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.

Divide spinach between 4 plates and top with the orzo mixture. Garnish with lemon wedges or slices.

Black Forrest Cake with Fudge Frosting

This is a super moist cake that everyone will love! Garnish with whipping cream and a mint or lavender sprig. This is a great frosting and can be used for many different cakes. xo

1 Box Chocolate Cake Mix
21 ounce Can Cherry Fruit Pie Filling
2 t Almond Extract
2 Eggs, Beaten

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with Pam. Combine in a large bowl, the cake mix, cherry pie filling, almond extract and eggs. Mix well. Pour into prepared baking dish. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Fudge Frosting
1 C Sugar
5 T Butter
1/3 C Milk
6 ounces Semi Sweet Chocolate Chips

Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Boil for one minute. Remove from heat, stir in chocolate chips and stir until smooth. Pour over cake and spread to smooth.

Broccoli Salad

This is my take on a recipe my Mother-in-law gave me! I think you'll love it! xo

2-8 ounce Bags of prepared Broccoli
1 C Raisins or Dried Cranberries
10 slices bacon (fry, drain and break up) or 1/2 C Real Bacon Bits
4 T Chopped Pecans or Sliced Almonds
2 Green Onions, Sliced
1 Can Water Chestnuts, Finely Chopped

For Dressing
1 C Mayonnaise
1/2 C Sugar
3 T Rice Wine Vinegar
Mix together and let stand till other ingredients are ready. Toss just before serving. Keeps well for a couple of days.

Baked Ravioli

I have been working and I have not posted in a while, but I promise to catch up Pronto! xo

2 lb Ravioli- Your favorite kind
2 - 8 ounce Containers Arminino Pesto, Found in the freezer section of the market.
1/2 C Olive Oil
2 T Butter Melted
3 C Mozzarella Cheese, Shredded
1 C Parmesan, Shredded
1 C Romano Chredded
2 t Red Pepper Flakes

Preheat oven to 350 degrees.
Cook ravioli as directed on package decreasing the boiling time by 2 minutes. In a large bowl combine pesto and olive oil and butter. When ravioli are done add to pesto and gently toss to coat. Spray a 9 x 13 baking dish with Pam. Add half the ravioli, top with half the cheeses and 1 t red pepper flakes. Repeat finishing with the red pepper flakes. Bake for 45 minutes or until cheese is melted and is light brown on top.