Deb's Recipe a Day

Roasted Fennel, Brussels Sprouts & Green Beans with Orange & Almonds

2012-02-07T16:06:00.000-08:00

This is a great side dish! So fresh and tasty! Try it with cauliflower too!

1 lb French Green Beans, Trimmed
1 lb Brussels Sprouts, Quartered
2 Large Fennel Bulbs, Cut into 1/2 inch wedges, Reserve 1/2 C Fronds
1/4 C Olive Oil
Coarse Salt & Pepper
Zest & Juice of 2 Oranges
1/2 C Sliced Almonds

Heat oven to 450 degrees with rack in lower third. In a bowl, toss green beans, fennel, & Brussels sprouts with olive oil, half the orange juice and zest, season with salt & pepper. Arrange in a single layer on a large baking sheet. Roast for 15 minutes, then turn and roast for 10 more minutes until the vegetables are tender crisp. Transfer to serving platter and drizzle with remaining orange juice, zest and almonds. Enjoy! xo

Chickpea Tagine

2012-02-07T12:50:00.000-08:00

A tagine is a North African dish that often combines sweet and savory to work with the spices in them. I had the pleasure of cooking for The Power Camp ladies last week and the group loved this dish. I add seasonal vegetables and butternut squash or chopped sweet potatoes. Feel free to add your favorite veggies. I also found an organic bean trio, that I add to make it a bit heartier. The I served it with a brown rice, red quinoa combination, and a salad! They loved it!

Serves 8

1 T Olive Oil
1 Large Onion, Diced
4 Garlic Cloves, Chopped
2 T Fresh Ginger, Chopped Fine or 3 T Ground Ginger
2 t Ground Cumin
2 t Ground Corriander
2 t Ground Cinnamon
2 t Garahm Masala
2 t Red Pepper Flakes
1 15 oz Can Crushed Tomatoes with Juice
2 C Chicken or Vegetable Broth
2 15 oz Cans Chick Peas or Garbanzo Beans
2 C Butternut Squash or Sweet Potato, Diced
1 C Pitted Dates, Chopped
1/4 C Apple Cider Vinegar
1 C Cilantro, Roughly Chopped
Salt & Pepper to taste.

Heat oil in a stock pot over medium heat. Add onion, and cook for 10 minutes. Add garlic, ginger and spices. Saute until fragrant, about 1 minute. Add tomatoes, broth, chickpeas, sweet potato, dates, & vinegar. Simmer until butternut squash is tender. Add cilantro. Check flavor for seasoning. Serve over rice or cous cous. Enjoy! xo

Chewy Chocolate Gingerbread Cookies

2011-12-11T11:46:00.000-08:00

This is a great find by my right hand gal and amazing friend Lorraine! These cookies are soooo good you'll want to make them often. Thanks Rainy!!! Xo

1 1/4 C Semi-sweet Chocolate Chips
1 1/2 C + 1 T Flour
1 1/4 t Ground Ginger
1/4 t Ground Cinnamon
1/4 t Ground Cloves
1/4 t Ground Nutmeg
1 T Cocoa Powder
8 T Butter
1 T Fresh Ginger,minced
1/2 C Brown Sugar,Packed
1/4 C Molassas
1 t Baking Soda
1 1/2 t Boiling Water
1/4 C Sugar
Line baking sheets with parchment. Sift together flour,ground ginger,cinnamon,cloves,nutmeg,& cocoa powder.
In the bowl of an electric mixer, beat butter,and ginger until whitened, about 4 minutes. Add molasses and beat until combined.
In a small bowl, dissolve baking soda and water. Beat half of the flour mixture into the butter mixture. Beat in baking soda,then remaining half of flour mixture. Mix in chocolate, and refrigerate for about 2 hours or until cold through.
Heat oven to 325 degrees. Roll dough into 1 1/2 inch balls place on baking sheet and refrigerate for 20 minutes, can be frozen at this point for later baking. Roll balls in granulated sugar. Bake until surfaces crack slightly, 13-15 minutes. Let cool 5 minutes and serve.

Risotto Style Farro

2011-12-02T10:57:00.000-08:00

Farro is an Italian grain and has kind of a nutty flavor. It works well risotto style! I had so much fun creating this dish with Michele at Power Camp this week! Here's to many more creations together, Michele! xo

2 T Olive Oil
1 Large Onion, Chopped
4 Garlic Cloves, Finely Chopped
1 t Red Pepper Flakes
2 C Farro
2 C Dry White Wine, Chardonnay or Sauvignon Blanc
2 t Fresh Sage, Chopped
1 T Fresh Basil, Chopped
2 t Fresh Thyme, Chopped
4 -6 C Chicken or Vegetable Stock
3 C Kale, Roughly Chopped 3 C Swiss Chard or any other greens, Roughly Chopped
1 C Parmesan Cheese, Grated
1 C Romano Cheese, Grated
1 T Butter
Juice of 1 Lemon
Additional White Wine for the finish

In a medium sauce pan heat olive oil and add onions, garlic and red pepper flakes. saute until onions are translucent, 3-4 minutes. Add farro and saute until farro is lightly brown. Add wine, simmer and stir until almost all the liquid is gone. Add 2 C stock. Repeat until farro is cooked al dente. Add kale & chard and stir until wilted. Add cheese, stir until incorporated. Before serving add butter and lemon and sprinkle with wine.
Enjoy!

Pork Tenderloin (or Boneless Skinless Chicken Breasts)with Pomegranate Sauce

2011-11-30T15:26:00.000-08:00

This recipe is awesome! Great flavors and the meat is oh so tender! Enjoy! xo

1 t Ground Cumin
1 t Ground Corriander
1 t Ground Pepper
1 t Ground Cinnamon
1 t Salt
2 Pork Tenderloins, 2 lbs in total or 2 lbs Boneless Skinless Chicken Breasts (6 large)
3 T Olive oil
2 C Pomegranate Juice
1 T Corn Starch
1/4 C Balsamic Vinegar
2 T Butter

Stir together cumin, corriander, pepper, cinnamon and salt. Pat meat dry and rub with spice mixture. Heat oil in a heavy skillet over medium heat add meat turning occasionally until meat is browned on all sides, 20 -25 minutes or until meat thermometer reaches 145 degrees. Transfer meat to a plate and cover with foil. Let stand 10-20 minutes. Meanwhile add pomegranate juice to pan juices and boil over medium heat for about 3 minutes. Stir together cornstarch and balsamic and whisk into pan and boil until slightly thickened. Add butter and whisk until incorporated. Taste for seasoning and pour over meat, serve.

Quinoa Salad with Sugar Snap Pea & Arugula Pesto

2011-10-18T09:38:00.000-07:00

This salad fresh, delicious and gluten free! This one's for you Ana, thanks for requesting it! xo

2 C Quinoa
3 C Chicken or Vegetable Stock
Bring to a boil, turn heat to low and cover for 15 minutes. Let cool.

1 15 ounce can Black Beans, Drained
1 15 ounce can Corn, Drained, can also use 1 1/2 c fresh corn
1 15 ounce can Black Olives, Drained
1 Red Bell Pepper, chopped
1 Small Can Diced Green Chilies, Drained
2 C Cherry Tomatoes, Quartered

1 Bunch Scallions, Sliced thinly
1 C Cilantro, Roughly chopped
1 C Sugar Snap Pea & Arugula Pesto, more if desired

When quinoa is cool, place in a large bowl and add all ingredients except the pesto. Toss to combine well. Add pesto, taste for seasoning, add more pesto if needed. Serve!

Sugar Snap Pea & Arugula Pesto

2011-10-18T09:12:00.000-07:00

The sugar snap peas give this pesto a bright fresh flavor. Use on pasta, on crostini with feta for an appetizer or as a dressing for a quinoa salad, like in the next post. xo

2 C Sugar Snap Peas, chopped
1 6 oz Bag Arugula
5 Cloves Garlic
1/2 C Olive Oil
Juice and Zest of 1 Lemon, more if you desire
1 t Salt
1 t Pepper
1 t Red Pepper Flakes

Place all ingredients in a food processor and process until smooth. Taste for salt and serve. Can be stored in the refrigerator for up to a week.

Roasted Seasonal Vegetables

2011-10-15T11:48:00.000-07:00

I love roasting veggies! They are so fresh and tasty. For this recipe I used Brussels sprouts and Zucchini but you can use what ever is available, like cauliflower and broccoli. Enjoy! xo

2 lb Brussels Sprouts, Quartered and trimmed
1 lb Tomatoes, Quartered
1-2 Zucchini, Quartered & Sliced Thick
1 Red Onion, Sliced Thick cut into bite size pieces
4 Garlic Cloves, Crushed
1 t Red Pepper Flakes, or more if you like
1 t Salt
1 t Pepper
1/4 C Olive Oil

Preheat oven to 400 degrees.
Toss all ingredients in a large bowl. Taste for seasoning. Spread in a thin layer on a large parchment lined baking sheet. Bake for 10 minutes or until veggies are crisp tender. Garnish with lemon zest if desired.

Lamb Meatball & Gorgonzola Appetizer

2011-08-31T13:43:00.000-07:00

These Lamb Meatballs are so good and so easy to make, I know I say that all the time, but it's true! :) Pair this with a great red wine and you have magic! xo

1 lb Ground Lamb
3 T Montreal Steak Seasoning
1/3 C Water
1/2 lb Gorgonzola Cheese, sliced thinly
1 Pkg Fresh Rosemary, divided into 3-4 tine twigs
1 Pkg Thin Soft flat Bread, like lavosh
Toothpicks

Cut flat bread into 2-3 inch strips about 1/2 inch wide. Heat oven to 350 degrees. Mix lamb, seasoning and water. Line a baking sheet with parchment and form lamb into bite size meat balls. Place on parchment and bake for 10-12 minutes. To assemble place a piece of gorgonzola on one end of the flat bread strip, put a meatball on top of that, wrap remaining flat bread over the top of the meatball and insert toothpick through to the bottom, put the rosemary sprig around the toothpick on top of the flatbread. Serve and enjoy!

Pear & Carrot Curry Appetizers

2011-08-31T13:27:00.000-07:00

This is a different and tasty appetizer that goes well with a light white wine. At Flights & Bites for West Wind Winery I paired it with a Muscat Canelli! Yum!

1 Pkg Tandoori Masala Naan, Cut in bite size pieces, Available at Trader Joe's ( It's yellow in color)
1/2 C Mascarpone Cheese
1 C Shredded Carrots, Cut so the pieces are short
1 C Shredded Pear, Cut so the pieces are short
2 T Fresh Italian Parsley or Basil, Roughly Chopped
2 T Cider Vinegar
1 T Curry Powder
2 T Honey
1/2 t Salt
1/2 t Pepper
1/4 C Olive Oil

In a medium size bowl place the vinegar, curry, honey, salt, pepper and olive oil, whisk to blend. Add carrots, pears and parsley, mix well. Place bite size pieces of naan on a plate, top with carrot and pear mixture, then place a dollop of mascarpone cheese on top. Serve. Can be topped with a pineapple chip if available in your area, I found them a Trader Joe's

Clam & Garlic Mini Pizzas

2011-08-31T12:51:00.000-07:00

This mini pizza makes a great appetizer cut into the traditional wedges. It also makes a great luncheon main course topped with an Arugula Salad (Arugual tossed with lemon juice, olive oil, salt & pepper). Yummy and so pretty! xo

2 T Olive Oil
4 Garlic Cloves, Minced
2 t Red Pepper flakes
1 Can Baby Clams with Juice
1 C Sauvignon Blanc Wine
1 C Italian Parsley, roughly chopped & divided
1/2 t Salt
1/2 t Pepper
Juice & Zest of 1 Lemon
1 Pkg Middle Eastern Flat Bread Rounds, available at Trader Joe's
2 C Shredded Cheddar & Jack Cheese, or Mozzarella

In a medium saucepan over medium heat place olive oil, garlic & red pepper flakes, saute for 2-3 minutes. Add baby clams and juice, wine, 1/2 cup Italian parsley & the juice of one lemon. Taste for salt & pepper. Turn the heat up to med-high and let reduce until there is no liquid left, about 10-15 minutes. Assemble pizzas by spreading 1/3 cup of shredded cheese on each flat bread round, top with reduced clam mixture, top with reserved italian parsley. Bake at 400 degrees for 10 minutes or until cheese is melted. Top with lemon zest. Cut and serve as appetizer or top with Arugula salad as a main! Enjoy

Chicken Sausage & Vegetable Pasta

2011-08-29T18:25:00.000-07:00

I have lots of tomatoes from my garden and wanted a way to use them...so I came up with this yummy dish! I hope you try it! xo

2 T Olive Oil
4 Garlic Cloves, Minced
2 T Red Pepper Flakes
2 t Chicken Bullion Powder or 2 cubes smashed into powder
4 Chicken Habanero Sausages, Sliced
4-6 Zucchini, Depending on size and how much you like them! Sliced
4 Large Tomatoes, Cubed
1 Bunch Scallions, Sliced
1/2 Bunch Cilantro, Roughly Chopped
1 6 oz Pkg Fresh Spinach
1 lb Cooked Pasta

In a large saute pan add olive oil, garlic, red pepper flakes & sausage cook for 2-3 minutes. Add sliced zucchini, tomatoes, scallions, cilantro, spinach and chicken bullion. Saute until spinach wilts, add pasta and cook for 3-4 more minutes. Can also be served over rice.

Shrimp & Veg Stirfry

2011-08-29T17:50:00.000-07:00

Try this quick and easy dinner. Low on calories, too! xo

2 T Olive Oil
2 t Red Pepper Flakes, or more
4 Cloves Garlic, Minced
1 Red Onion, Sliced Thick
5 Baby Bok Choy, Trimmed and Quartered
5 Baby Broccoli, Roughly Chopped
2 Cups Frozen Peas
1 lb Frozen Shrimp, Tail off
1 T Oyster Sauce

Put olive oil, red pepper flakes & garlic in a saute pan over medium-high heat. Cook for 3-5 minutes. Add red onion, baby bok choy, baby broccoli, & frozen peas. Stir fry for 5-7 minutes or until the vegetables are crunchy soft. Add Shrimp and Oyster sauce. Cook until shrimp are heated through, about 5 minutes.
Serve over brown rice, white rice or Asian noodles. Enjoy! xo

Klock Kahlua Kake

2011-08-29T17:36:00.000-07:00

This is an amazing cake recipe given to me by my friend Cynthia Klock (I did tweak it a little). We used it for a wine pairing for her winery. It is so delicious! xo

1 Box Ghirardelli Triple Chocolate Brownie Mix, with chocolate pieces or comparable
8 Ounces Non Fat Greek Yogurt
3 Eggs
1/2 C Olive Oil
1/2 C Kahlua

Mix all ingredients until well blended. Place in a Bundt, loaf or cake pan. Bake at 350 for 40-50 minutes or until a toothpick comes out clean and cracked on top.

Spicy Sweet Cold Slaw

2011-06-23T16:50:00.000-07:00

This is the most surprisingly good cold slaw I have ever had! It is very pretty too, but you will be amazed at the taste! Enjoy! xo

1 1/2 C Frozen Shelled Edamame
2 C Thinly Sliced Red Cabbage
2 1 lb Packages Cold Slaw Cabbage
1 pkg Shredded Carrots
1 Orange Bell Pepper, Sliced
2 C Pineapple, Cubed
2 C Mango, Cubed
1 C Raisins
1 C Smoked Almonds, chopped
1 Bunch Mint,Chopped roughly
1 Bunch Cilantro, Chopped roughly

Dressing
1/4 C Fresh Lime Juice
1/4 C Honey
2 T Harissa, (available at Whole Foods) or Chile-garlic sauce
Whisk together and set aside.

Place all ingredients in a large bowl, mix well, add dressing, taste and add salt and pepper as needed. Toss to distribute and refrigerate. Keeps well. Garnish with additional mint and smoked almonds.

Italian Meat Balls

2011-06-13T18:55:00.000-07:00

These meat balls are so tasty and go well with all red sauces. Double the recipe, bake and freeze for an easy dinner.

1 lb Ground Beef
1 lb Ground Pork
1 lb Hot Italian Sausage
6 Garlic Cloves, Minced
3 Eggs
1 1/2 C Parmesan Cheese, Grated
1/4 C Italian Parsley, Chopped
Salt & Pepper to taste
2 C Seasoned Bread Crumbs
1 C Warm Water

Mix all ingredients well, mixture will be wet but should hold together. Form into 1-2 inch balls. Place on a parchment lined cookie sheet. Place in a preheated 350 degree oven and bake for 30-40 minutes or until they are cooked through.

Sweet Potato Au Gratin

2011-05-22T10:39:00.000-07:00

This dish is savory and so yummy! It was a hit at my friend's birthday last night! xo

4 lb Garnet Yams, Sliced Thinly in the food processor or by hand
3 Large Onions, Sliced thinly in the food processor or by hand
4 C Shredded Gruyere Cheese
1 1/2 C Shredded Romano Cheese
1 1/2 C Shredded Parmesan Cheese
1 t Nutmeg
Salt & Pepper

Preheat oven to 350 degrees.
Spray a 9x13 baking dish with Pam. Layer 1/3 of the potatoes on the bottom of the baking dish, top with 1/3 of the onions, sprinkle with 1 1/3 C of the Shredded Gruyere, 1/2 C Shredded Romano, 1/2 C Shredded Parmesan, sprinkle with 1/3 t nutmeg, salt and pepper. Repeat until all ingredients are used. Bake for 45 minutes to 1 hour or until potatoes are tender. Can be prepared a day ahead and refrigerated until baking.
Feel free to use any cheese you have and most of all Enjoy! xo

Braised Vegetables with Balsamic Rosemary Aioli

2011-05-22T10:26:00.000-07:00

I first has this dish when we took our daughter to her first day at the Culinary Institute of America, in St. Helena, CA. They put on an amazing spread for us and this was my favorite part! I hope you love this easy, tasty dish! If you don't have the vegetables I list use any that you love. This recipe can be served cold or warm! The aioli is great on sandwiches, too! xo

Aioli

3/4 C Mayonnaise

3 Garlic Cloves, Minced

1 T Fresh lemon juice

1 T balsamic vinegar

2 T Chopped Fresh Rosemary

2 T Dijon Mustard

Salt & Pepper to taste

Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.

Preheat oven to 400 degrees.

1 Head Cauliflower, Cut into bite size pieces
2 Lb Asparagus, Ends trimmed and cut on the diagonal into 2 inch pieces
1 Head Radiccho, Sliced in thin wedges

Place cut vegetables into a large bowl. Toss and season lightly with olive oil and salt and pepper. Place in an even layer on a large baking sheet. Bake for 10 minutes until the vegetables are al dente.

Place back in bowl and toss with 1/2 C aioli. Taste and add more if needed. Serve!

I have also used broccholi, colored bell peppers, endive...use the vegetables you like!

Banana Chocolate Chip Muffins

2011-05-19T12:36:00.000-07:00

A great use for those mushy bananas. You can make bread with this recipe too, bake the bread for 45 minutes to 1 hour. xo

1 C Flour
1/2 C Flax Seed Meal
1 1/2 t Baking Powder
3/4 C Sugar
1/4 t Salt
1 C Ripe Banana, Mashed (2 large bananas)
1 Egg
1/2 Olive Oil
1/4 C Milk
3/4 C Mini Chocolate Chips

Preheat oven to 350 degrees. Line muffin cups with cupcake liners. Mix flour, sugar, baking powder and salt in a large bowl. Mix mashed bananas, egg, melted butter and milk in a medium bowl. Stir banana mixture into dry ingredients just until blended, don't overmix. Stir in chocolate chips.

Divide batter among cupcake liners, filling 3/4 full. Bake muffins until golden, about 30 minutes.
Enjoy!

Eggs Baked in Tomatoes

2011-04-16T11:02:00.000-07:00

This is a great do ahead brunch dish. So tasty and healthy. Surprise your family or friends with a yummy breakfast. For smaller portions you can cut the tomato in half and fill that way! xo

Serves 4

4 Large Tomatoes
Salt & Pepper
8 Eggs
2 Scallions, Sliced
1 C Feta with Sundried Tomatoes or Plain
1/2 C Romano, Shredded
2 Slices Sourdough Bread, cubed, or whatever bread you have!

Preheat oven to 350.

Spray baking dish with Pam.

With a serrated knife, cut off the top of each tomato. Then with a spoon or melon baller gently remove seeds and inner membrane. Place tomatoes in baking dish and season with salt and pepper.
Divide bread cubes, scallions, & feta between tomatoes. Whisk eggs together and divide between tomatoes. Top with Romano. At this point you can refrigerate for baking the next day otherwise bake for 45-50 minutes or until eggs are set. Let rest for 10 minutes before serving. xo

Grilled Spicy Sausage Salad with Pomegranate Mint Dressing

2011-04-16T10:43:00.000-07:00

This is the perfect lunch salad! It has the sweet (fig), salty, and spicy thing going on that I love. Hope you do too! xo

Serves 4

Pomegranate Mint Dressing

1/3 C Olive Oil
1/4 C White Balsamic Vinegar
3 T Chopped Fresh Mint
3/4 C Pomegranate Seeds or juice, Available in the frozen section at Trader Joe's
1 T Molassas
1 T Ground Cumin
1 Clove Garlic, Minced
2 T Red Onion, Minced
1/2 T Salt
Blend all ingredients with a wand or blender. Set aside until ready to use.

6 Spicy Sausage, Chicken Habanero or your fave
1 Large Red Onion, Sliced Thick
12 C Spring Mix
3/4 C Goat Cheese, Crumbled
10 Dried Figs or 6 Fresh, Quartered
1/4 C Fresh Mint Leaves, Roughly Chopped

Grill sausages and onions. Slice sausages in thick bite size pieces, set aside.
For dried figs, quarter and place in a microwave safe dish, add 2 T water and microwave for 1 minute and cover until ready to use. This will steam the figs and make them soft, yum! Set aside until ready to use.

Assembly:

Spring Mix & Mint mixed together
Sliced Sausage
Red Onion
Goat Cheese
Figs
Top with Dressing
Enjoy!
xo

Braised Tomaotes & Fennel with White Beans

2011-04-16T10:23:00.000-07:00

This is a great side to any pasta dish. If you have leftovers of these beans you can blend them for a great hummus! xo

2 Large Fennel with Fronds attached
3/4 C Olive Oil
2 t Salt
2 Pints Grape or Cherry Tomatoes
4 Large Oregano Sprigs
3 Large Garlic Cloves, Sliced
1 t Red Pepper Flakes
1 t Pepper
1 15 oz Can Cannellini Beans, Drained
1 15 oz Can Garbanzo Beans, Drained

Preheat oven to 425.
Chop fennel fronds to make `1/2 cup. Trim fennel bulbs and slice 1/4 inch thick.

Heat oil in an oven proof skillet over medium high heat, add fennel slices and sprinkle with 1 t salt. Cook until fennel begins to soften, about 3 minutes. Add tomatoes, oregano, garlic and red pepper flakes. Sprinkle with 1 t salt and 1 t pepper. Mix together.
Transfer skillet to oven and bake until tomatoes are soft, about 30 minutes. Remove from oven and add beans and chopped fennel fronds. Heat through on stove. Garnish with additional chopped fennel fronds.

Rigatoni with Grilled Salmon, Arugula and Lemon

2011-04-16T10:12:00.000-07:00

This is a fresh and easy do ahead dinner! You can use canned albacore tuna instead of the grilled salmon if you desire. Serve with a salad and braised veggies! xo

Serves 4

1 lb Rigatoni
1/2 C Olive Oil
6 Garlic Cloves, Minced
1 t Red Pepper Flakes
1/4 C Fresh Lemon Juice
Zest of 3 Lemons
Salt & Pepper to taste, do taste! It's important! :)
5 C Arugula
3 lb Grilled Salmon

Season salmon with lemon pepper seasoning and grill until almost done. Remove from grill, place on a dish, cover with foil and set aside.

Mix together oilve oil, garlic, red pepper flakes, lemon juice and zest, salt & pepper, set aside.

Cook pasta al dente in salted water. Reserve 1/2 C pasta water. In a large skillet over medium high heat, add pasta and lemon olive oil mixture, heat through. Add grilled salmon and arugula and toss to combine. Saute until arugula is wilted, add reserved pasta water. Taste for seasoning and serve!

Morrocan Carrot Salad

2011-04-14T10:26:00.000-07:00

This is a great side dish for the Moroccan Braised Chicken! Enjoy the amazing layers of flavors. xo

1/2 t Cumin
1/2 t Ground Ginger
1/4 t Cinnamon
1/4 t Coriander
1/4 t Cayenne
2 t Gharam Masala
2 t Salt
1/3 C Olive Oil
1/4 C Lemon Juice
2 T White Balsamic or Rice Wine Vinegar
1 T Sugar
3 T Fresh Mint, chopped
1 lb Carrots, Shredded, purchased is fine
1/2 pkg Shredded Purple Cabbage
1 Small Red Onion, slice thinly

4 C Spring Mix

Mix dressing ingredients and whisk or wand together, tasted for seasoning. Add Carrots and onions and let sit until ready to use. When ready to serve place Spring mix in a bowl or on a platter and top with carrot mixture. Can garnish with raisins.

Braised Moroccan Chicken with Dates

2011-04-14T10:15:00.000-07:00

Serves 6

4 lbs Boneless Skinless Chicken Breasts & Thighs, cubed
2 T Flour
1/2 t Salt
1/2 t Pepper
2 T Olive Oil
1 Large Red Onion, chopped
4 Cloves Garlic, Minced
2 T Cinnamon
2 T Ginger, ground or Fresh
2 t Cumin
1 t Tumeric
1/2 t Cayenne Pepper or to taste
4 C Chicken Broth
5 T Lemon Juice
2 C Dates, Roughly Chopped
4 C Butter Nut Squash or Sweet Potatoes, Cubed
1/2 C Slivered Almonds
1/2 C Cilantro, Chopped

Place cubed chicken in a bowl with flour, salt and pepper, toss to coat. Heat oil in a large heavy pot over medium heat. Add chicken to cover bottom and brown on all sides, turning occasionally, about 15 minutes. Transfer chicken to a bowl. Repeat with remaining chicken. Reduce heat to medium and add the onion and garlic, saute about 5 minutes or until onions are translucent. Add cinnamon, ginger, cumin, tumeric and cayenne. Stir until fragrant, about 1 minute. Add broth and lemon juice and bring to a boil. Reduce heat to low and add chicken and juices, butternut squash, and dates. Simmer for up to an hour. Garnish with almonds, cilantro and additional cinnamon. Serve over cous cous or rice.

Green Goddess Dressing

2011-02-26T14:55:00.000-08:00

This is my version of the classic Green Goddess Dressing. It is great as a salad dressing or a vegetable dip. xo

2 C Mayonnaise
1 C Greek Yogurt
1 Tin Anchovies with oil
4 Green Onions, Roughly Chopped
1/4 Bunch Cilantro
1 T Tarragon, Fresh, Chopped or Dried
1/4 C Chives, Fresh, Chopped or Dried
1/4 C Rice Wine Vinegar
Juice of 1 lemon

Place all ingredients in a deep bowl and use an immersion blender to blend, add salt to taste. You can also use a food processor or blender to mix. Refrigerate until use.

Wasabi Shrimp

2011-02-18T18:18:00.000-08:00

1/2 C Orange Chicken Sauce (In the Asian section of the Market)
1/2 C Wasabi Mayonnaise (you an use regular mayo and add 2 T wasabi)
1 T Ginger, Chopped
1 t Soy Sauce
1 T Black Sesame Seeds
1 lb Shrimp with Tails, Thawed and dried

Mix the first 4 ingredients together. Add all but 1/3 of a cup of mixture to shrimp. Toss to coat. Place on platter with the additional 1/3 cup in a bowl for dipping. Garnish with black sesame seeds and shredded carrots. xo

Tortellini Skewers

2011-02-18T17:57:00.000-08:00

These are yummy and easy! They can be made ahead!

20 Tortellini, Cooked Al Dente, 3 minutes less than the pkg says
2 T Purchased Pesto
2 T Sun dried Tomatoes, Chopped
1 Garlic Clove, Chopped
1 t Montreal Steak Seasoning
20 Grape Tomatoes
20 Kalamata Olives

Toss the tortellini with the pesto, sun dried tomatoes, chopped garlic, seasoning, tomatoes and Kalamata olives. Assemble a tortellini, grape tomato and a Kalamata olive on each toothpick or skewer. Enjoy! xo

Spinach & Arugula Baked Penne with Fresh Tomatoes & White Truffle Oil

2011-02-14T00:11:00.000-08:00

I made this for my cousins Norma & Jeanne's Birthday Lunch today. I have to say it was so nice seeing you all and I can't wait to do it again! xo

1 lb Penne Pasta, Cooked Al Dente, 3 minutes less that the package says
6 Ounces Arugula or Rocket
6 Ounces Baby Spinach
1 C Fresh Grape Tomatoes, Halved
1/4 C Fresh Italian Parsley, Chopped
1 C Romano Cheese, grated, Plus some for sprinkling on top

2 T Olive Oil
2 T Butter
3 Cloves Garlic, Chopped Finely
1 Onion, Chopped
1/3 C All-Purpose Flour
4 C Milk
1 C Heavy Cream
1 C Chicken Broth
1 t White Truffle Oil
Salt & pepper to taste

Preheat the oven to 450 degrees.

Spray a 13 by 9 by 2-inch baking dish with Pam.
Add cooked penne, spinach, arugula, tomatoes, cheese and parsley to the prepared pan. Toss to mix.
Melt the butter and olive oil in a deep large pan over medium heat.
Add the onion, garlic, and truffle oil, saute until the onion is translucent, about 8 minutes. Add the flour and whisk for 2 minutes. Whisk in the milk, cream & broth. Increase the heat to high. Bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Pour over pasta mixture in prepared pan.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Deb's Chicken Piccata

2011-02-10T12:35:00.000-08:00

This is my easy take on Chicken Piccata! I like it with rice or mash potatoes and a fresh vegetable sauteed in garlic and olive oil and topped with fresh lemon zest! I hope you like it, too! xo

3 Boneless Skinless Chicken Breasts, Split lengthwise and pounded flat
3 Boneless Skinless Chicken Thighs, Split lengthwise and pounded flat
2 T Butter
4 T Olive Oil
3 C White Wine
1/4 C Lemon Juice, preferably fresh but bottled is ok
1/4 C Capers, Drained
8 oz Sliced Mushrooms, more if you love them
3 T Italian Parsley, Chopped
1 T Chicken Stock Powder
2 T Cornstarch
1 T Water

Flatten chicken between 2 pieces of parchment or plastic wrap. In a large heavy skillet heat butter and olive oil. Saute chicken pieces until brown, season lightly with salt and pepper. Transfer to plate. Add wine, lemon juice, and capers, stir until heated through. Meanwhile mix together chicken stock powder, cornstarch & water. Pour mixture into pan & reduce. Add mushrooms and cook for 10 minutes or until mushrooms are tender. Add Chicken, accumulated juices, and parsley, heat through and check for seasoning. Garnish with additional Italian parsley, fresh lemon slices and freshly cracked pepper. Enjoy!

Butternut Squash & Yellow Split Pea Soup

2011-02-01T17:10:00.000-08:00

This is a versatile and easy soup that is so satisfying! I sometimes add ginger and coconut milk for a Thai flavor! xo

2 T Butter
1 Large Onion, Chopped
1 Clove Garlic, Crushed
1/2 t Dried Thyme, Crushed
1/4 t Dried Marjoram, Crushed
4 C Chicken Broth
1 C Water
1 lb Butternut Squash, Cubed
1 C Dry Yellow Split Peas, Rinsed & Drained
Salt & Pepper to taste

In a large saucepan over medium heat, melt butter and add onion, garlic, thyme & marjoram. Saute until onions are transparent and herbs are fragrant, about 5 minutes. Stir in broth, water,butternut squash and yellow split peas, season with salt and pepper to taste. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until the butternut squash and yellow split peas are tender, stirring occasionally. Makes 6 side dish servings. Easily doubled. Can be frozen.

Thai Chicken Pizza

2011-01-22T11:42:00.000-08:00

These easy and delicious pizzas make a great appetizer or dinner. For dinner serve with a simple salad of mixed greens, cucumber, red onion & shredded carrots with a rice wine vinegar and olive oil dressing! xo

Peanut Sauce-Can use purchased, if using purchased peanut sauce add peanut butter to thicken

Peanut Sauce Recipe
1 C Peanut Butter
1/4 C Seasoned Rice Wine Vinegar
2 T Soy Sauce
1/3C Brown Sugar
3 T Ginger, Chopped (Can be purchased in a tube in the herb section of the market)
2 T Garlic, Chopped
2-3 t Red Pepper Flakes

Pizza

6 Pieces Taandori Garlic Naan (Trader Joe's) or your fave Naan
1/2 lb Grilled Chicken Breasts, Chopped and Tossed in 1/4 C of Peanut Sauce (purchased is fine)
1 1/2 C Shredded Mozzarella Cheese
1 C Carrots, Shredded (purchased is fine)
3 Stalks Green Onion, Sliced Thinly
1/2 C Cilantro, Chopped Roughly
1/2 C Honey Roasted Peanuts, Chopped (optional)

Assemble the pizzas by spreading each piece of naan bread with the peanut sauce, add chopped chicken, sprinkle with Mozzarella, carrots, green onion, cilantro and peanuts. Can be made a day ahead and baked at 400 degrees for 10 minutes or until cheese is melted. You can also sprinkle with red p epper flakes! I love those red pepper flakes! Cut into triangles and place on a bed of the remaining shredded carrots to serve.

Dried Cherry & Pecan Bark

2011-01-19T23:02:00.000-08:00

This is an easy recipe that is great with red wine! I have made it with unsulfured dried apricots and dry roasted pistachios! Try your own version with your favorite dried fruit and nuts! xo

1 lb Semi Sweet or Dark Chocolate, Chopped
1 C Dried Cherries, Roughly Chopped
1 C Toasted Pecans, Chopped

Place chopped chocolate in a microwave safe bowl. Microwave on high for 1 minute, stir and continue to microwave in 30 second intervals until completely melted. Spread onto a parchment lined baking sheet to 1/4 inch thick. Top with cherries and pecans, press gently into chocolate. Allow to cool for 2 - 3 hours. Cut into triangles and serve. Garnish with additional cherries and pecans.

Brussels Sprouts with Dried Cranberries

2011-01-18T13:09:00.000-08:00

I love Brussels Sprouts! This recipe is so pretty and tasty, it is savory and the dried cranberries add a little sweetness! xo

2 T Olive Oil
2 lb Brussels Sprouts, Ends Trimmed & Quartered
2 Large Shallots, Roughly chopped
2 Garlic Cloves, Minced
1 C Dried Cranberries
2 C White Wine
2 t Chicken or Vegetable Paste or Powder

Heat a large skillet over medium high heat, add olive oil, shallots and garlic. Saute until shallots are transparent. Add Brussels sprouts and cook for 5 minutes. Stir in cranberries, white wine and stock paste. Simmer until most of the liquid has been absorbed by the cranberries. Garnish with toasted walnuts or almond slivers.
xo

Arugula Salad with Fennel, Pomegranate Seeds & Gorgonzola

2011-01-17T10:53:00.000-08:00

I had the pleasure for cooking for some amazing and inspirational women last weekend! Cynthia thank you for your kind words and loving my love-filled food! This recipe is for you! xoxoxo

Salad
5 Ounces Arugula or Rocket
3 Ounces Baby Spinach
1 Bulb Fennel, Julienned
4 Ounces Pomegranate Seeds
5 Ounces Gorgonzola, Crumbled

Dressing

2/3 C Olive Oil
1/3 C Fresh Lemon Juice
1/3 C Seasoned Rice Wine Vinegar
1-2 T Montreal Steak Seasoning, more or less to taste
Whisk together and set aside until ready to use. Whisk before tossing in salad.

Mix salad ingredients and set aside. Toss with dressing and top with additional pomegranate seeds, fennel and Gorgonzola.
Enjoy!
xoxo

Veg Lasagne

2010-12-08T12:58:00.000-08:00

Tammy this one's for you~! xo

1 Box Lasagne Noodles
2 28 oz Cans Good Marinara, Trader Joe's has a good one
1 t Red Pepper Flakes
2 t Garlic, Chopped
8 oz Mozzarella Shred
8 oz Provolone Shred
8 oz Parmesan Shred
1 Eggplant, Sliced and Roasted
1 8 oz Bag Fresh Spinach
1 8 oz Tub ricotta

Slice and roast eggplant by placing on a baking sheet and sprinkling with salt, pepper and olive oil. Roast for 10-15 minutes in a 425 degree oven.
Place Marinara, red pepper flakes and garlic in a bowl and mix well.
To assemble:
Place a ladle full of the marinara in the bottom of your lasagne baking dish. Top with uncooked noodles.
Add 2 ladles of marinara.
Top with eggplant, spinach, ricotta, mozzarella, provolone, & parmesan. Top with uncooked noodles and repeat and end with noodles then top with marinara and remaining cheese. Bake in a 350 degree oven for 45 minutes to an hour, tenting with foil if the top is getting too brown.

Wine Cake

2010-12-02T19:34:00.000-08:00

1(18.25 ounce) Package Moist White Cake Mix
1 (5 ounce) Package Instant Vanilla Pudding Mix
1 t Nutmeg
3/4 C Oil
3/4 C White Wine
4 Eggs

Syrup
1/4 Butter
1/4 C Water
1 C Sugar
1/4 C White Wine
Combine butter, water and sugar in a medium saucepan and bring to a boil. Remove from heat and add white wine. Stir to combine.

Preheat oven to 350 degrees F (175 degrees C). Spray Bundt pan or 9" round pan with pam.
In a medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
Bake at 350 degrees F (175 degrees C) for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes. Pour warm syrup over whole cake while still in pan. Let set until absorbed.
Serve with a dollop lightly sweetened Mascarpone cheese with a dash of nutmeg.

Enjoy! xod

Pumpkin Bran Flax Muffins

2010-11-01T15:25:00.000-07:00

These muffins are so yummy and good for you, too! A little tip on Flaxseed meal is that it can be substituted for butter or oil in a recipe. The ratio is 3 to 1 in baked goods, so if a recipe calls for 1/2 C butter you can substitute 1 1/2 C Flaxseed Meal. Enjoy!

2 C Flour
3/4 C Flaxseed Meal
3/4 C Oat Bran
1 C Brown Sugar
2 t Baking Soda
1 t Baking Powder
1/2 t Salt
2 t Cinnamon
1 t Nutmeg
3 C Pumpkin, 1 large can
1 C Raisins
1 C Nuts, Chopped
3/4 C Milk
3 Eggs, Beaten
1 t Vanilla

Mix together all dry ingredients and whisk until smooth. Add milk, eggs and vanilla. Stir until all ingredients are moistened, but don't overmix. Fill muffin cups and bake at 350 degrees for 30-40 minutes.

Cranberry Coconut Bars

2010-10-21T15:26:00.000-07:00

I guess this is Bar Cookie Week! LOL I love bar cookies because you can cut them into small bite size pieces for dessert bars and tiny bite munching! These are so yummy and chewy! Cinnamon is good but if you want to switch it up try Pumpkin Pie Spice or cardamom! Once again you can switch up the dried fruit! xo

1 C Flour
2 t Cinnamon, or other interesting spice!
1/2 t Baking Soda
1 t Salt
1 C Butter, at room temperature
1 C Brown Sugar
2 Egg
1 C Dried Cranberries
3 C Sweetened Shredded Coconut

Preheat oven to 350 degrees. Whisk flour, cinnamon, baking soda and salt in a bowl. In a separate bowl, cream butter, eggs and sugar until smooth. Add flour mixture and blend. Stir in coconut and dried fruit until thoroughly mixed. Spread evenly into an ungreased 9 x 13 x 2 inch baking pan. Bake until cookies are firm to the touch, about 20 minutes. Place on a rack to cool, cut when completely cool.

Almond Bars with a White Chocolate Drizzle

2010-10-20T20:11:00.000-07:00

Almond is one of my favorite flavors and these bars are amazing! I like to add dried blueberries, mango or cherries to make these bars more festive and colorful~ try adding your favorite dried fruit! xo

1 C Butter
3/4 C Sugar
2 Egg
1/2 C Almond Paste or almond pastry filling, grated
1 t Almond Extract
2 1/2 C Flour
1 C Dried Fruit Such as Blueberries, Cherries, Mango, etc
2/3 C Sliced Almonds
1 Egg White
1/2 C White Chocolate, Melted

Preheat oven to 350 degrees. Cream butter and sugar in a large mixing bowl, beating until light and fluffy. Add 1 egg, almond paste, and extract, beat until well blended. Stir in flour and dried fruit if adding. Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds.

Bake for 35 minutes or until lightly browned. Cool completely. Drizzle the melted white chocolate over the cooled bars. Allow the white chocolate to set. Slice into squares and then on the diagonal, if desired.

Deb's Chimichurri

2010-10-18T14:28:00.000-07:00

Yes, Jeff, I am finally posting my version of Chimichurri. Traditional Chimichurri calls for Italian Parsley, but you know I like to switch it up, so I use Cilantro. It is so good! It is great as a sauce for grilled meat. I like to use it to marinate shrimp and then grill them! Amazing! Try it on steamed veggies or over rice! xo

1 C Firmly Packed Cilantro Leaves
3-4 Garlic Cloves
2 T Fresh Oregano or 2 t Dried Oregano
1/2 C Olive Oil
2 T Red or White Wine Vinegar
1 t Salt, I like Sea Salt but use what you have!
1/4 t Black Pepper
1/2 t Red Pepper Flakes

Place all ingredients in a food processor and process until smooth. Taste for seasoning and refrigerate until use!

Fresh Tomato Pasta Sauce

2010-10-07T15:01:00.000-07:00

My friend Kathy has lots of tomatoes from her garden, so I told her about this recipe! So easy and delicious! If you have fresh herbs you can add those, too! Love you Kathy! xo

2 T Olive Oil
3 Garlic Cloves, Chopped
1 Onion, Chopped
2 t Chicken Stock Powder
1 1/2 C White Wine
3 C Fresh Tomatoes, Chopped
1 lb Pasta, Cooked Al Dente

In a sauce pan combine olive oil, garlic and chopped onion. Saute for 10 minutes or until onions are translucent. Add chicken stock powder and white wine, simmer for 20-30 minutes. Add tomatoes and cook for 5 more minutes. Add cooked pasta and simmer for 10 more minutes. Taste for seasoning and serve.

Goat Cheese Pesto Pita Bites

2010-09-19T12:39:00.000-07:00

This is an easy fresh tasting appetizer. You can use whole wheat or regular mini pita breads. The Goat Cheese Pesto is from an earlier post so I have copied it here for you!

1 Pkg Mini Pita Bread
1/4 C Chopped Basil
6 Roma Tomatoes, Sliced and quartered
Goat Cheese Pesto
2 T Olive Oil
8 oz Goat Cheese
4 oz Prepared Pesto
1/2 t Red Pepper Flakes
1/2 C Shredded Parmesan or Romano Cheese
Mix together in food processor or with an imersion blender, to make a paste.

Mix sliced and quartered tomatoes gently with basil, spread Goat Cheese Pesto on Pita Bread so you can't see any of the bread. Cut Goat Cheese Pesto covered pita in 6 pie shaped pieces. Top with a pie shaped piece of tomato that has been tossed in the basil. Enjoy! xo

Bailey's Irish Cream Cake

2010-07-25T16:44:00.000-07:00

I first made this cake for the Grandparent's day celebration at St. Vincent de Paul High School (my kids went there). Everyone loved the cake! I hope you try it! If you have recipes you would like me to share, send them to my email address, I'd love to post your favorites! xo

1 pkg Chocolate Cake Mix, with pudding in the mix
3/4 C Oil
1/8 C Water
1/4 C Vodka
3/8 C Bailey's Irish Cream Liquer
4 Eggs

Combine cake mix, oil, water, vodka, liquer and eggs in a bowl. Beat until smooth. Pour into a Bundt pan sprayed with Pam. Bake at 350 degrees for 40-50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake.

Arugula Pesto & Gorgonzola Bites

2010-07-23T09:45:00.000-07:00

This appetizer is great with the West Wind Wines Sangiovese, but you can try it with your favorite red wine or beverage! The Arugula pesto is amazing on pasta or as a sandwich spread. Create something of your own with it! xo

1 – 6 ounce Bag Arugula or Rocket
1 T Olive Oil
1 T Lemon Juice & Zest
Salt & Pepper to taste
1a Chip
1/2 C Gorgonzola, Crumbled
1 Bag Salted Pita Chips
1 Small Bag Candied Pecans, Available at Trader Joe’s, Chopped (purchased), I chop them by hitting the bag with a rolling pin, it works well and doesn’t make a mess!
In the bowl of a food processor place arugula, olive oil, lemon juice & zest, salt & pepper. Process until it looks like pesto. Place in a bowl.
Place a dollop of the arugula pesto on a pita chip, top with Gorgonzola and sprinkle with candied spicy pecans, serve.
Makes 30.

Rosemary Focaccia & Capricious Aged Goat Cheese

2010-07-22T10:44:00.000-07:00

This interesting combination will excite your palate especially with your favorite Merlot, of course we paired it with West Wind Winery's version. xo

1 Rosemary Focaccia, sliced lengthwise
1 C Dark Chocolate, Shredded
2 C Capricious Aged Goat Cheese, Shredded
4 T Fresh Rosemary, Roughly Chopped
Heat oven to 450. Place halves of focaccia, cut side up on a parchment lined baking sheet. Shredding chocolate is a bit tricky, I like using a large chunk and place it in the microwave for 10 second intervals so it is soft but not liquid. Then hold with a paper towel and grate on a grater or in your food processor. Sprinkle each side with 3/4 C shredded chocolate, then top with 1cup aged goat cheese and sprinkle each with 2 T rosemary. Bake for 10-15 minutes or until cheese is light brown and bubbly. Cut into desired size pieces and serve.

Date Mint Bites

2010-07-21T13:35:00.000-07:00

We paired this flavor explosion with West Wind Wines Grenache. A flavorful red wine, try it with your favorite red! xo

8 Dates, Pitted and Sliced into round 4 pieces
32 Mint Leaves
32 Frozen Blueberries
Placed sliced dates on a parchment lined baking sheet, poke mint leaf into center of date and top mint leaf with a partially defrosted blueberry. Refrigerate until ready to use. Makes 32.

Burgandy Lamb Tips with Avocado Appetizer

2010-07-20T13:47:00.000-07:00

This is a hearty appetizer with great flavor. Enjoy with West Wind Winery Malbec!

½ lb Lamb Roast, Cut into bite size pieces
¼ C Red wine
½ C West Wind Malbec
1 T Montreal Steak Seasoning
1 Avocado, Cut into cubes
2 T Summer Savory, Chopped Finely
2 T Tarragon, Chopped Finely
Toothpicks
In a saucepan combine lamb, red wine, malbec, & Montreal Steak seasoning. Heat to simmer and cover, cook for 1 hour or until meat has absorbed the wine,looks a bit purple and is very tender. Mix summer savory and tarragon together. Assembly: pick up a cube of avocado with a toothpick, dip into the finely chopped herbs and then pick up a piece of lamb. Can be warm or cold, assemble just before serving.

Major Grey’s & Mascarpone Spread

2010-07-19T10:14:00.000-07:00

This interesting appetizer was also part of the West Wind Flights & Bites Pairing. Each day I will post a recipe from the pairing. This was paired with the Muscat Canelli, a dry, fruity wine, it would also pair well with Champagne, Sauvignon Blanc or Chardonnay. This recipe contains Lychee Fruit, it is available now at Trader Joe's and can also be found canned. xo

8 oz Mascarpone Cheese

3 T Major Grey’s Chutney

4 Lychee Fruit, Peeled & Seeded

4 T Sweetened Coconut

1 t Lemon Juice

1 Box Water Crackers

Small Slices of Chili Mango ( available in the Mexican Market)

Combine mascarpone cheese, Major Grey’s Chutney, lychee fruit, coconut and lemon juice in the food processor and process until smooth. Spread on Water Cracker and top with a slice of chili Mango.

Deb's Blood Orange Mignonette

2010-07-18T10:10:00.000-07:00

I am back! I have been working lots and yesterday it was Flights & Bites for my dear friends John & Cynthia's West Wind Winery. This is a wine pairing I have done for them for the past 4 years. It is truly a labor of love! Pairing food with Cynthia's wines is a blast! The best part is that all the proceeds from the wines go to Gilead House, a home here in Novato for single Mothers and their children. So yesterday Drake's Bay Oyster Company donated some of their fabulous oysters to the event! Thank you Drake's Bay and the wonderful Ginny! I came up with this twist on a mignonette for Cynthia's Sauvignon Blanc. Yummmmmmmmmmmmmmmmm! We got rave reviews...let me know what you think! xo

1 C Seasoned Rice Wine Vinegar
1 T Blood Orange Juice, Fresh or Bottled
2 T Shallots, Finely Minced
2 T Cilantro, Finely Minced
Pinch of salt
Combine and refrigerate. When ready to serve on Drake’s Bay Oysters, spoon over oysters in the shell!
Add a little olive oil and this would be a great salad dressing!

Asparagus Fettuccine

2010-05-24T14:37:00.000-07:00

1/2 lb Asparagus
Salt
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

2010-05-24T14:26:00.000-07:00

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

2010-05-24T13:50:00.001-07:00

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

Dressing
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.

Salad

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.

Roasted Lemon Asparagus

2010-05-12T22:32:00.000-07:00

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.

Portabella Pizza

2010-05-10T21:43:00.000-07:00

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

2010-05-10T21:30:00.000-07:00

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

2010-05-10T15:25:00.000-07:00

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.

BeeJay's New York Steaks and Port Caramelized Onions

2010-05-07T21:30:00.000-07:00

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.

Cinnamon Pecan Baked French Toast

2010-05-05T21:18:00.000-07:00

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.

Kalua Pork

2010-05-04T20:45:00.000-07:00

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.

Orzo Garbanzo Bean Spinach Salad

2010-05-03T22:17:00.000-07:00

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

2010-05-03T21:53:00.000-07:00

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

2010-05-03T21:18:00.000-07:00

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

2010-05-03T20:54:00.000-07:00

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.

Bruschetta & Crostini

2010-04-28T10:07:00.000-07:00

Lisa this one's for you! Glad you loved it at the party! xo

Bruschetta

2 C Tomatoes, Diced
1/2 C Red Onion, Chopped
1/2 C Fresh Basil, Chopped
1 t Red Pepper Flakes
3 T Olive Oil
2 T Balsamic Vinegar
1 t Salt
1 t Pepper

Mix all ingredients together and refrigerate until use.

Crostini

1 Sourdough Baguette, Sliced
Olive Oil
Kosher Salt

Heat oven to 450 degrees. Place baguette slices on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 10-12 minutes or until light brown. Cool and place in an airtight container or ziplock bag until use. Serve with bruschetta.

Garlic Balsamic Asparagus

2010-04-20T22:52:00.000-07:00

These amazing asparagus marinates in your fridge for an hour or overnight and can be roasted or grilled. xo

1 lb Asparagus, Trimmed
1/4 C Olive Oil
3 T Balsamic Vinegar
2 Cloves Garlic, Minced
2 t Montreal Steak Seasoning

Mix olive oil, balsamic, garlic and seasoning in a zip lock bag. Add trimmed asparagus and refrigerate until ready to grill or roast in the oven. Place on grill for 2-3 minutes on each side or until tender crisp. For oven roasting heat oven to 400 degrees and roast for 10 minutes or until tender crisp.

Creamy Mac n Cheese

2010-04-19T22:42:00.000-07:00

1 lb Macaroni (Use your favorite shape)
1/4 C Butter
1/4 C Flour
2 C Milk
1 t Chicken Bullion, Optional
8 oz American Cheese, Cubed
1 1/4 C Cheddar Cheese, Shredded
1/2 C Sour Cream
1/4 C Parmesan
Salt & Pepper to Taste

Boil macaroni in salted water. Drain and rinse with cold water and pour into a 9 x 13 baking dish sprayed with Pam. In a sauce pan melt butter and stir in flour and bullion, cook for 3-5 minutes. Gradually add milk, then sour cream. Add American, cheddar and Parmesan cheeses and cook stirring until sauce thickens. Salt & pepper to taste. Pour over macaroni and mix well. Sprinkle with additional cheese. Bake for 25-30 minutes in a 350 degree oven or until brown and bubbly. Serve and enjoy!

Smashed Potatoes

2010-04-19T22:39:00.000-07:00

3 Lb Potatoes, Diced
3 T Butter
3/4 C Sour Cream
1/2 C Real Bacon Bits
3 Scallions, Chopped
Salt & Pepper to taste

Boil or microwave potatoes until tender. Smash with butter, add sour cream, bacon bits, scallions. Salt & pepper to taste and serve!

Linguine & Clams

2010-04-19T22:32:00.000-07:00

2 T Olive Oil
2 T Butter
5 Cloves Garlic, Chopped
1 t Red Pepper Flakes
3 C Dry White Wine
2 Cans Baby Clams with juice
1/4 C Italian Parsley, Chopped
1 lb Linguine, Cooked Al Dente
Parmesan Cheese

In a large saute pan melt butter with olive oil. Add garlic & red pepper flakes, saute for 2-3 minutes, add wine and clams with juice. Simmer for 20-30 minutes until liquid has reduced by half. Add parsley and linguine, toss to coat and cook 10 minutes more. Sprinkle with Parmesan and serve!

MIcrowave Red Potatoes with Cilantro

2010-04-18T19:38:00.000-07:00

This is an easy side dish that goes together in a snap and tastes great!

2 lb Red Potatoes, Cut into bite size pieces
1/4 C Cilantro, Chopped Roughly
3 T Butter
1 t Salt
1/2 t Pepper

In a microwave safe bowl place red potatoes, cilantro, salt & pepper. Toss to mix and top with butter. Cover with plastic wrap, poke a hole in middle. Microwave on high for 4 minutes or until potatoes are tender.

Lemon Cauliflower with Sundried Tomatoes

2010-04-15T22:56:00.000-07:00

1 Large Head Cauliflower, Trimmed and cut into bite-size pieces, Steamed
Zest and juice of 1 Lemon1
2 T Olive Oil
1 T Shallot, Minced
1 T Water
1 t Thyme, Fresh or 1/4 t Dried
1/4 t Salt
1/4 t Pepper
2 T Sundried Tomatoes, Chopped

In a serving bowl add lemon juice and zest, oil, shallots, water, thyme, salt, pepper and stir to combine. Add the cauliflower and toss to coat. Sprinkle with sundried tomatoes. Serve warm or at room temperature.

Grilled Rib Eye Steaks with Gorgonzola Butter

2010-04-15T22:40:00.000-07:00

2 Rib Eye Steaks, (about 12 ounces each)
2 T Fresh Thyme, Chopped
2 T Garlic, Minced
1/2 t Pepper
1 lb Portabella Mushrooms, Sliced
1/4 C Olive Oil
Salt
1/4 C Italian Parsley, Chopped

Gorgonzola Butter
1/2 C Crumbled Gorgonzola
1/4 C Butter, Softened
3 T Sun-dried Tomatoes, Chopped
1 T Italian Parsley, Chopped

Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.
Brush mushrooms with oil. Place steaks in center of grill over medium heat, arrange mushrooms around steaks. Grill steaks, uncovered, 11-14 minutes for medium rare to medium, turning once. For mushrooms 16-18 minutes until tender, turning occasionally.

Meanwhile combine Gorgonzola Butter ingredients in small bowl until well blended.

Coarsely chop mushrooms and divide evenly among 4 plates. Spread Blue Cheese Butter over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley.

Arroz Con Pollo

2010-04-15T22:34:00.000-07:00

1 T Olive oil
2 1/4 Lbs Boneless, Skinless Chicken Thighs, Cubed
4 Anaheim Chile Peppers, Chopped
1 Onion, Chopped
1 T Dried Oregano, crushed
1 t Paprika
1 t Salt
1 8-ounce Can Tomato Sauce
1 Tomato, CCopped
1 4-ounce Jar Pimientos, Drained & Rinsed
2 C Peas
1 C Green olives, Sliced
2 T Capers
8 C Water
2 1/2 C Brown Rice
1 C Fresh Cilantro, Chopped

Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions are translucent, 3 to 5 minutes.
Add tomato sauce, tomato, pimientos, peas, olives, capers and water and bring to a boil. Stir in rice, and return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.

Carrot Bundt Cake

2010-04-14T09:22:00.000-07:00

3 C Flour
1 t Baking Powder
1/2 t Salt
1 C Pecans, Chopped
2 C Brown Sugar
1 C Oil
3 Large Eggs
1 t Vanilla
4 C Shredded Carrots
1 C Crushed Pineapple, Drained or Dried Cranberries

Glaze
1 C Sugar
1/2 C Buttermilk
1 T Light Corn Syrup
1/2 t Baking Soda

Preheat oven to 350 degrees. Spray a Bundt pan with Pam.

Whisk flour, baking powder and salt in a bowl, stir in nuts. Whisk 2 cups sugar, oil, eggs, and vanilla in another bowl until well mixed. Fold in carrots & pineapple. Add the flour mixture and mix just until completely blended.

Scrape the batter into the prepared pan. Bake until the top springs back when lightly touched in the center, 1 hour to 1 hour and 15 minutes. Cool in the pan for 10 minutes.
While the cake is cooling 10 minutes make glaze by adding the sugar,buttermilk, corn syrup and baking soda to a saucepan over medium heat. Cook, stirring constantly until glaze turns a caramel color about 10-12 minutes.
Turn cake onto serving plate and poke cake with a fork or skewer. Pour hot caramel mixture over cake by tablespoon full.

Corn & Black Bean Salad with Cumin LIme Dressing

2010-04-11T19:16:00.000-07:00

This is a bright fresh salad that goes well with Mexican food. It is also great as a main dish with sliced grilled chicken on top of it. xo

For Dressing:
1/2 C Olive Oil
Juice & Zest of 1 lime
2 T Cilantro, Chopped
1/2 t Cumin

Mix well with an immersion blender or whisk. Set aside or refrigerate until use.

For Salad:
1 Head Red Leaf Lettuce, Cleaned and Roughly Chopped
1 Can Corn, Drained
1 Can Black Beans, Drained
3 Green Onions, Sliced
2 Tomatoes, Diced
1 Avocado, Diced

Mix all ingredients and toss with dressing.

Diella's Artichoke & Mushroom Pasta

2010-04-10T23:53:00.000-07:00

This is the simplest and most tasty recipe, thank you so much Diella! I love it! xo

3 T Olive Oil
4 Cloves Garlic, Chopped
10 oz Mushrooms, Sliced
12 oz Frozen Artichoke Hearts
2 C White Wine
1 T Chicken Bouillon Powder
2 T Butter
1/2 C Parmesan, Grated
8 oz Spinach Pasta, Cooked Al Dente

Place the olive oil in a large saute pan over medium heat, add garlic and saute for 2 minutes. Add mushrooms, artichokes, bouillon and wine. Turn heat to low and let simmer for 1 hour until most all the liquid is absorbed. Add butter. Add cooked pasta saute for 2 minutes, plate and garnish with grated parmesan. Serve and enjoy!

Jan's Tartar Sauce

2010-04-10T23:43:00.000-07:00

1 C Mayonnaise
1/2 C Sweet Pickle Relish, Drained
Pinch of Sugar
2 T Onion, Chopped
2 t Lemon Juice

Mix all ingredients, salt & pepper to taste and refrigerate until use.

Jan's Crab Cakes

2010-04-10T23:34:00.000-07:00

1 lb Fresh or Good Quality Canned Crab Meat
1 1/4 C Bread Crumbs
1/4 C Onion, Chopped
1/2 C Mayonnaise
1 Egg
1 t Worcestershire Sauce
1 t Tabasco
1/4 t Salt
1/4 t Pepper
1/4 C Italian Parsley, Chopped
2 T Butter

Mix all ingredients together and form into patties. You can determine the size, this recipe makes 4 to 6 large patties, 6 to 8 medium patties, and 20 or more for appetizer size patties. Melt butter in a saute pan over medium heat and saute crab cakes for 4-5 minutes on each side or until golden brown. Serve hot.

Artichokes

2010-04-09T10:35:00.000-07:00

4 Large Artichokes
3 Lemons
3 t Lemon Pepper

Trim artichokes down to tender leaves and cut the prickly tips off of the top and peel or remove stem (if one is present). Wash and spread leaves, sprinkle with lemon pepper and place upside down in a microwave safe dish. Slice lemons and place around artichokes. Cover with plastic wrap, and prick a hole it in. Microwave for 5-8 minutes on high or until bottoms are tender. Serve with aioli.

Hot Cheesy Yummy Corn Dip

2010-04-06T11:01:00.001-07:00

This stuff is amazing! You will want to double it! Serve with tortilla chips! xo

1 T Butter
2 Cans Corn Kernels, Drained or Kernels from 3 Ears of Corn
1 T Butter
1 C Onion, Chopped
1/4 C Roasted Red Pepper, Chopped
1/4 C Green Onions, Green & White Parts, Chopped
1 Jalapeno,Chopped
2 Cloves Garlic (chopped)
1/3 C Mayonnaise
1 C Pepper Jack Cheese, Shredded
1 C Sharp Cheddar, Shredded
1/4 t Cayenne

Melt butter in a medium saute pan and add onions, cook until onions are translucent. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Add roasted red pepper, green onions, jalapeno and garlic and saute until softened, about 2 minutes. Remove from heat and mix with mayonnaise, pepper jack, cheddar and cayenne, reserving some cheddar for sprinkling on top of dip.
Pour the mixture into an 8x8 inch baking dish sprayed with Pam and top with the reserved cheddar cheese.
Bake in a preheated 350 degree oven until bubbling and golden brown on top, about 15-20 minutes.

Water Chestnut Meatballs

2010-04-05T21:22:00.000-07:00

This recipe was given to me by my friend Jan. They are so yummy and would be great with the Asian Sauce in a previous post.

4 Slices Sourdough Bread Crumbs
1 C Milk
2 T Soy Sauce
2 Cloves Garlic, Minced
1 Onion, Diced
1 Egg
1 Lb Ground Beef
1 Lb Bulk Pork Sausage
2 Cans Water Chestnuts, Roughly Chopped
1/4 C Italian Parsley, Chopped

Mix all ingredients and combine well. Form into small balls and place on a parchment lined baking sheet. Bake at 375 degrees for 20-25 minutes or until browned. These meatballs freeze well.

Pine Nut & Rasin Chicken Salad

2010-04-04T08:09:00.000-07:00

1/2 C Red Wine Vinegar
2 T Sugar
1 Bay Leaf
Rind of 1 Lemon
1 C Raisins
1/3 C Olive Oil
1 Garlic Clove, Minced
1 C Pine Nuts
1 Bunch Italian Parsley, Chopped
1 lb Cooked Chicken

To make dressing place vinegar, sugar bay leaf, and lemon rind in a small sauce pan. Bring to a boil and remove from heat. Stir in raisins and 1/3 C olive oil and set aside, remove bay leaf and lemon rind before combining with chicken.
In a small saute pan with 1 T olive oil quickly saute garlic & pine nuts, just until garlic is fragrant. Remove from heat.
In a large bowl combine chicken, pine nuts, garlic, parsley, dressing with raisins. Serve over arugula or water cress.

Roughly cut chicken in 2 inch pieces!

Asian Appetizer Meatball Glaze

2010-04-04T07:53:00.000-07:00

You can use this glaze for homemade appetizer meatballs or purchased ones. The char siu, General Tso and chili garlic sauce can be found in the Asian section of the market. So yummy!

3 C Pineapple Juice
1 C Brown Sugar
3/4 C Teryaki Sauce
1/2 C Char Siu BBQ Sauce
1/2 C General Tso Sauce
2 T Soy Sauce
1 T Chili Garlic Sauce
1 T Chopped Ginger
1 t Red Pepper Flakes
1/2 C Corn Starch

2 lb Cooked Meatballs
1 Red Bell Pepper, Cut in 1 inch pieces
1 Yellow Bell Pepper, Cut in 1 inch pieces

Place the pineapple juice in a large sauce pan over medium high heat, add the brown sugar, teryaki sauce, Char Siu, General Tso, soy sauce, chili garlic sauce, chopped ginger & red pepper flakes. Bring to a simmer until sugar is dissolved. Before adding the corn starch add 1/4 C of the pan mixture to it and stir into a paste. A Add to pan stirring constantly, bring to a simmer and add meatballs. When meatballs are heated through add red and yellow bell pepper pieces. Toss to coat and serve.

Asparagus & Pancetta Oven Frittata

2010-04-04T07:39:00.000-07:00

1 T Butter
1 T Olive Oil
1 4 oz Pkg Cubed Pancetta
1 Large Onion Chopped
2 t Herbs d Provence
1 Lb Pencil Thin Asparagus, Trimmed & Cut in 1 inch pieces(frozen ok)
12 Large Eggs
1/2 C Milk
1/2 C Parmesan Cheese
1/2 t Salt
1/2 t Pepper

Preheat oven to 350 degrees.

Heat butter and oil in a large saute pan over medium high heat, add pancetta and cook stirring for 5-6 minutes. Add onions and herbs d provence and saute until onions are translucent. Add asparagus and saute 4-5 minutes. Salt & Pepper to taste. Remove from heat and set aside. Beat eggs, milk, salt & pepper. Place asparagus mixture in a Pam sprayed oven proof saute pan or baking dish. Pour egg mixture over, sprinkle with parmesan and bake for 45-40 minutes or until done through.

Peanut Sesame Noodles

2010-04-01T20:36:00.000-07:00

1/2 lb Angel Hair Pasta
1/2 C Sesame Oil, Plus 2 T
1 Bunch Scallions, Chopped
2 Garlic Cloves, Minced
1/2 t Red Pepper Flakes
1/4 C Rice Wine Vinegar
2 t Sugar
2 T Soy Sauce
1/2 C Salted Dry Roasted Peanuts, Chopped
1/2 C Cilantro, Chopped

In a pot of boiling salted water cook noodles until they are al dente. Drain and rinse with cold water. Drain and place in a bowl and toss with 2 T sesame oil. In a large skillet add sesame oil, scallions, garlic, and red pepper flakes. Cook until scallions are just tender. Add noodles, vinegar, sugar and soy sauce, heat and mix well until noodles are heated through. Stir in the peanuts, cilantro and salt to taste.

Best Buttermilk Biscuits

2010-03-31T21:13:00.000-07:00

4 C flour
3 t Baking Powder
1 t Baking Soda
1 t Salt
1/2 C Butter, cut into small chunks
1-1/2 C Buttermilk

Preheat oven to 500 degrees

Place flour, baking powder, baking soda & salt in the bowl of a food processor. Mix until combined. Add butter and pulse until the mixture resembles coarse crumbs. Pour in buttermilk and pulse just until dough dough forms. Turn onto a floured surface. Handle as little as possible and form into a rectangle 1 inch tall. Using a biscuit cutter, cut out biscuits and place on a parchment lined baking sheet. Brush with melted butter and bake for 8-10 minutes or until golden brown.

Fava Bean & Proscuitto Salad

2010-03-31T15:02:00.000-07:00

I love beans! This salad is amazing and of course, easy! Serve it with a piece of grilled fish or chicken! You can substitute white beans or any beans you have on hand, but I really love the Fava! xo

1 lb Prepard Fava Beans (available in the refrigerator section of Trader Joe's, also available frozen)
1/4 C Olive Oil
1 Red Onion, Chopped
1 4 oz Pkg of Proscuitto, Chopped (available in the deli section already cubed!)
1/2 C Italian Parsley, Chopped
Salt & Pepper to taste

Place fava beans in a bowl, add olive oil, red onion, proscuitto, parsley and salt & pepper to taste. For a twist you can fry the proscuitto to get it crispy. So yummy!

Caviar & Cream Appetizers

2010-03-30T11:15:00.000-07:00

This is the easiest, most elegant appetizer and people love it! Don't be afraid to try it! My friend & client Velda told me about the black caviar at Ikea and it is awesome! If you can't get to an Ikea conviently any caviar will do. Sometimes I like putting a dallop of orange and black caviar on each chip. xo

1 8 oz Tub Creme Fraiche
1 Bunch Fresh Chives, Roughly Chopped in half inch lengths
1 2 oz Jar Black or Orange Caviar
1 6 oz Bag Kettle Salt & Pepper Potato Chips

Break chips into bite size pieces, place a half teaspoon of Creme Fraiche on each chip, top with a small amount of black or orange caviar or a little of both and sprinkle with the fresh chives.

All Day Brisket

2010-03-29T13:41:00.000-07:00

1 T Oil
3 Large Onions, Halved & Sliced
1 T Brown Sugar
1/4 t Salt
1 Small Can Tomato Paste
2 T Flour
3 Cloves Garlic, Minced
1 3/4 C Chicken Broth
1/4 C Red Wine
1 T Paprika
2 t Onion Powder
1 t Garlic Powder
1/8 t Cayenne Pepper
1 5 lb Beef Brisket, flat-cut, trimmed of excess fat
3 Sprigs Fresh Thyme
3 Bay Leaves

In a Dutch oven over medium heat place oil, onions, brown sugar,& salt. Cook until onions are golden, 10 to 12 minutes. Stir in tomato paste and flour and cook for about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Take off heat and stir in the wine.

Combine 1 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in bowl. Add to above mixture and combine well. Add Brisket, thyme sprigs & bay leaves, cover and place in a 350 degree oven for 4-5 hours. Taste for seasoning. Serve with mashed potatoes or rice.

Chocolate Cake with Fresh Strawberries (Kaylen's Birthday Cake)

2010-03-29T13:27:00.001-07:00

Yesterday was my daughter Kaylen's birthday and she requested this cake. It is an easy cake to make because I use a chocolate cake mix, whipping cream and fresh strawberries! Sure to be a hit! xo

1 Box Chocolate Cake Mix
1/4 C Cocoa Powder
3 Eggs
1/3 C Oil
1 1/3 C Water

1 Quart Whipping Cream
1 t Vanilla
3/4 C Sugar
2 Lb Fresh Strawberries

Preheat oven to 350 degrees. Mix together cake mix, cocoa powder, eggs, oil, & water. Divide between 2 - 8 inch cake pans that have been sprayed with Pam and lined with parchment. Bake for 18-20 minutes or until toothpick comes out clean. Cool completely.
Meanwhile wash and dry strawberries. Whip cream with vanilla and sugar until it forms stiff peaks. Refrigerate until use.

Assembly:

Place one layer of cake on your cake plate. Spread 1 C whipped cream on layer, place sliced strawberries on whipped cream covering surface of the layer. Top with 1 C whipped cream. Place second layer on top. Frost entire cake with remaining whipped cream. Garnish with halved strawberries around base and butterflied strawberries on top.

Italian Lemon Cheesecake with Microwave Lemon Curd

2010-03-29T13:12:00.000-07:00

For Crust:
3 C Crushed Almond Biscotti(purchased)
2/3 C Melted Butter

Place biscotti in food processor and process until it looks like coarse meal. Add melted butter and pulse until combined. Press evenly and up the sides of a Pam sprayed 9 inch spring form pan.

Preheat oven to 325 degrees.
1 Lb Mascarpone
1 Lb Ricotta
1 1/2 C Sugar
4 Eggs, Beaten
2 T Lemon Juice
1 t Vanilla
3 T Flour
3 T Cornstarch
1/2 Lb. Butter, Melted
1 16 oz Container Sour Cream

Beat mascarpone until fluffy. Add ricotta to mascarpone. Beat in sugar gradually. Add beaten eggs, lemon juice, and vanilla. Stir together the flour and cornstarch. Gradually beat into cheese mixture. Add melted butter and sour cream. Pour into greased 9" spring form pan. Bake at 325 for 1 hour or until set in center. Turn oven off and let cool in oven for 2 hours. Remove from oven and cool until room temperature. Chill thoroughly before removing sides and serving. Top with Microwave Lemon Curd (earlier post) and serve.

Maple Pecan Muffins

2010-03-25T22:54:00.000-07:00

1 3/4 C Flour
1 1/2 t Baking Powder
1/4 t Baking Soda
1/4 t Salt
1 Egg
1/2 C Maple Syrup
1 t Maple Extract
1/2 C Milk
1/4 C Butter, Melted
1/2 C Pecans, Roughly Chopped

Spray muffin cups with Pam or line with paper baking cups.
Preheat oven to 400 degrees.

In a medium mixing bowl stir together flour, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, maple-flavored syrup, maple extract, milk, and melted butter. Add all at once to flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in pecan. Spoon into the prepared muffin cups, filling each two-thirds full. Bake for about 20 minutes, or till golden brown. Transfer muffins to a wire rack.

For the Icing:
1/2 C Powdered Sugar
1/4 t Maple Extract
2 to 3 t Milk or Half & Half

Mix together and spread on cooled muffins.

Polenta Cake with Lemon Curd & Fresh Basil

2010-03-24T23:25:00.000-07:00

1/2 C Butter, softened
1 C Sugar
1 C Flour
2 t Vanilla
2 Eggs
1/2 C Ricotta Cheese
1 C Dry Polenta
Zest and Juice of 2 Oranges
1 t Baking Powder
1/2 t Salt

Microwave Lemon Curd, recipe in a previous post
Fresh Basil, Rolled and Sliced

Preheat oven to 375 degrees. Spray a 9-inch springform pan with Pam.
In a large bowl, beat the butter until light and creamy. Add sugar, and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in ricotta, flour, vanilla, orange juice and zest. Mix baking powder with polenta and fold into batter. Pour into pan and bake for 35 minutes.

Remove from oven and allow to cool. Cut into wedges and serve topped Microwave Lemon Curd and Fresh Basil.

Goat Cheese Pesto

2010-03-23T17:03:00.000-07:00

This Goat Cheese Pesto made it's first appearance in portabella mushrooms for Trader Joe's, I also use it in my Goat Cheese Garlic Bread. Feel free to create your own something wonderful! xo

2 T Olive Oil
8 oz Goat Cheese
4 oz Prepared Pesto
1/2 t Red Pepper Flakes
1/2 C Shredded Parmesan or Romano Cheese
Mix together in food processor or with an imersion blender, to make a paste.

Citrus Sole with Potatoes & Fennel

2010-03-23T10:14:00.000-07:00

I wrote this recipe for Sole but you can use any fish you like, salmon, cod, tilapia, or even shimp. I like that this is a one dish meal. You can also grill the fish.xo

1 1/2 lbs Fingerling Potatoes or Red Potatoes, Sliced Thinly
1 Bulb Fennel, Sliced Thinly, Save tops for garnish
1 Large Onion, Sliced Thinly
1/2 C Chicken Broth
1/2 C Orange Juice
2 Oranges, Sliced Thinly
1/4 t Salt
1/2 t Pepper
2 lb Sole

Preheat oven to 350 degrees. Spray a 9x13 baking dish with Pam. In baking dish toss together potatoes, fennel, onions, and orange slices. Combine chicken broth,orange juice, salt, pepper and pour over potato mixture. Bake for 30 minutes or until potatoes are tender. Remove from oven and top potato mixture with sole fillets, salt & pepper sole fillets, cover and bake for 10-12 more minutes or until fish is done.
Garnish with fennel tops.

West African Peanut Soup

2010-03-21T20:35:00.000-07:00

I got this recipe from Coleen whom I met at Power Camp at Stillheart! I tweaked it a little and served it not as a soup but as a thick bed for Grilled Alaskan Pollock, it would be great with any grilled fish. It was so good! You can puree it too to make a delicious soup. Thanks Colleen and YUM! xo

2 T Olive Oil
2 Large Onions, Chopped
3/4 t Cayenne Pepper
2 t Grated Ginger, Fresh or can be found in a tube in the herb section of the market
1 C Chopped Carrot
2 C Chopped Sweet Potatoes
4 C Chicken Stock
3 C Tomato Sauce
1 C Peanut Butter
1 T Sugar
1 C Chopped Scallions or Chives
Greek Yogurt for garnish
Salt & Pepper to taste

Place olive oil in a stock pot over medium heat and add onions. Saute until translucent. Stir in cayenne and ginger. Add the carrots and saute 3-4 more minutes. Add the potatoes, chicken stock and tomato sauce and slow simmer for 20 minutes or until the vegetables are tender. Add peanut butter and sugar. At this point you can use an immersion blender if you want a smoother soup. Place soup in bowls and garnish with scallions and a dollop of Greek yogurt.

Chorizo Prawns

2010-03-20T09:04:00.000-07:00

This is a spicy satisfying dish that is quick and easy. Serve over whole wheat penne.xo

1 lb Chorizo
2 Bell Peppers, Chopped
1 Large Onion, Chopped
1 15 ounce Can Diced Tomatoes
1 lb Raw Prawns, Tails Removed
1 lb Whole Wheat Penne Pasta, Cooked Al Dente

In a large skillet over medium heat add chorizo and cook for 5-7 minutes. Add bell pepper and onion, cook until onion is translucent, about 5 minutes. Add tomatoes and saute for 5 more minutes. Add the prawns 5 minutes before you are ready to serve. The prawns will cook quickly and turn bright orange when they are done. This should not take more than 5 minutes. Add cooked pasta to skillet, turn off heat and mix thoroughly. Serve.

Healthy But Yummy Meatloaf

2010-03-20T08:27:00.000-07:00

I really love meatloaf and this is a little healthier version. The bacon adds a great flavor. This is great the next day for sandwiches, top it with some of the tomato sauce and cheddar cheese and microwave or broil.xo

2 T Real Bacon Bits
2 15 ounce Cans Tomato Sauce
3 Garlic Cloves, Minced & Divided
1/2 C Zucchini, Shredded
1/3 C Oats, Uncooked
1 Onion Chopped, Divided
1/4 C Italian Parsley, Chopped
1 Egg
1 T Water
1/2 t Thyme
3/4 t Salt
1/2 t Pepper
1/4 t Cayenne Pepper
1 Lb Ground Beef
1/2 Lb Ground Turkey

Preheat oven to 350 degrees.
In a large bowl beat the egg & water together. Then add 1 T bacon bits, 2 T tomato sauce, zucchini, oats, 3/4 C onion, 2 T parsley, 2 t garlic, thyme, cayenne, salt & pepper, stir well. Add meats and mix well. Shape into a loaf and set in a baking pan sprayed with Pam.
In that same bowl add remaining tomato sauce, bacon, onion, garlic & parsley mix well to combine and pour over meatloaf. Bake for 35-45 minutes until done through.
Serve with mashed potatoes and a salad.

Spicy Sausage Baked Rigatoni

2010-03-18T15:44:00.000-07:00

1 lb Rigatoni, Cooked Al Dente, 2 minutes less than recommended
3 T Olive Oil
1 4 ounce pkg Fresh Arugula
1 lb Ricotta Cheese
1 lb Spicy Italian Sausage, Cooked & Drained
1 15 ounce can Roasted Diced Tomatoes with juice
1/3 C Parmesan Cheese, Shredded
1/2 t Grated Nutmeg
3/4 t Salt
1/4 t Black Pepper
2 C Fontina Cheese, Shredded

Heat the oven to 450 degrees. Spray a 9x13 baking dish with Pam.

Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
Place the spinach in a food processor and puree with the ricotta, Parmesan, nutmeg, salt, and pepper. Stir the spinach mixture with half the Fontina, tomatoes and cooked sausage into the pasta. Top with the remaining Fontina. Bake the until the top is golden brown, 15 to 20 minutes.

Spanish Brown Rice

2010-03-18T15:25:00.000-07:00

Nancy, my biggest fan asked for this recipe. I like to add this rice to my Awesome Veggie Chili. It is also great with the Mexican Style Pinto Beans. xo

2 C Brown Rice
1 1/2 C Water
1 15 ounce can Roasted Diced Tomatoes
1 t Chili Powder
1 t Cajun Seasoning
3 t Chicken Broth Powder
2 C Frozen Peas (optional)
1 C Diced Carrots (optional)

Preheat oven to 375 degrees. Spray a oven proof covered baking dish with Pam. Add the rice, water, tomatoes and juice, chili powder, cajun seasoning, and chicken broth powder, peas & carrots (if you are adding them) stir to mix and cover. Bake in oven for 40-50 minutes or until rice is moist and all liquid is absorbed.