Pork Tenderloin with Caramelized Onions and Dates

This is a takeoff on a recipe for pork tenderloin and figs .With the Mission figs I felt like I was chewing into ground glass .You can't really eliminate the seeds from figs, so I used dates and the recipe was even better (at least my husband and I thought so ).The other thing that always needs to be done with a pork tenderloin is to remove the fat and the silver skin .I trim my pork tenderloin using a knife and a pair of kitchen scissors . I cut off the two ends to make the tenderloin a more even thickness and I eliminate 95% of the visible fat using the shears . The silver skin needs to be pulled away from the tenderloin  also, and discarded . After all of that , here is the recipe!

Ingredients:

2 pork tenderloins trimmed and defatted
3 tablespoons of olive oil
2 yellow onions,sliced
1 teaspoon sugar
1 tablespoon balsamic vinegar
2 teaspoons of minced rosemary
15 pitted dates , cut into quarters
2 tablespoons of flat leafed parsley chopped
Salt and pepper to taste

Preparation:

Take the trimmed tenderloins and salt and pepper both sides
Set aside and let them reach room temperature,about 20 minutes
Meanwhile preheat oven to 350 degrees
Heat 3 tablespoons olive oil in saute pan until oil is hot but not smoking
Add onions and cook over high heat until they begin to brown
Add sugar and cook for 5 minutes
Add the balsamic vinegar , reduce heat to low and continue to cook onions for about 15 minutes,or until they are a nice brown caramel color
Add minced rosemary and dates
Cook this mixture slowly for about 10 minutes
In the interim, place the tenderloins in the oven and roast until pork reaches 160 degrees on a meat thermometer , about 20 minutes
Remove pork from oven when done and let rest for about 10 minutes
Slice pork and place on platter
Add parsley to onions and dates and surround the sliced tenderloins with the mixture, and serve

Serves 4 to 6

I am very excited

I have completed the copy editing on my cookbook !I will receive the first proof in September and I am hoping that by mid October the book will be released .It will be on sale through Amazon and the Barnes and Noble sites . My many thanks to my husband Buzz for all of his support . The title is " My Mom's a Good Cooker "A Working Mom's Guide to Family Dinners " Have a look at the cover picture!!!

 

Heirloom Tomatoes and Cucumber on Fresh Basil Leaves

Summer Basil leaves are plentiful in August in our container garden. I like to make Basil Pesto and Caprese Salads too, but sometimes the best is the most simple  to make. I get my heirloom tomatoes mostly from Harris Teeter .I prepare a bed of fresh basil leaves along the lines of a kaleidoscope and add the tomatoes and cucumbers to follow the same pattern. I season with kosher salt and freshly ground pepper. I drizzle some balsamic vinaigrette . Yum !The recipe for the vinaigrette has been posted on the blog as an earlier recipe. Enjoy!

Ratatouille

No,it is not just a movie about a rat .Ratatouille is a sort of vegetable stew and is wonderful to make at this time of year. Farmers markets have eggplant, zucchini ,and heirloom tomatoes. Kids won't like it, but adults surely will. It is a great change from single vegetable dishes.


Ingredients:

2 tablespoons of olive oil
2 cloves of garlic,diced
1 onion,sliced
1 small eggplant, peeled and diced
2 small zucchini peeled and sliced
4 large heirloom tomatoes chopped(I am passionate about the taste of heirloom tomatoes)or other vine ripened tomatoes.
2 tablespoons of tomato paste
2 teaspoons of chopped basil
2 teaspoons of chopped thyme
2 teaspoons of flat leaf parsley, diced
1/2 teaspoon(or more) kosher salt
Fresh ground pepper to taste

Preparation:

Add olive oil to pan and heat until hot, but not smoking
Saute  garlic and onions for about 3 minutes
Add eggplant and saute until no longer firm
Add zucchini and saute for about 2 minutes
Add chopped tomatoes and tomato paste
Simmer for about 5 minutes
Add herbs and salt and pepper
Simmer for 3 minutes
Serve

Serves 4

Chicken Marengo

This is a recipe I found and loved 40 years ago just after I got married.It uses bone in chicken breasts instead of boneless skinless breasts.The breasts with bone in make the result much more tender and succulent.

Ingredients:

4 Chicken breasts,bone in
1/4 cup all purpose flour
1/4 cup extra virgin olive oil
6 ounces button mushrooms,stems removed,and sliced
1 small shallot diced
1/2 cup dry red wine
1 cup beef stock
1 can(14.5 oz) petite diced tomatoes
2 cloves of garlic minced
1/2 teaspoon dry thyme
Salt and pepper

Preparation:

Preheat oven to 350 degrees
Salt and pepper chicken breasts
Dredge chicken breasts in flour until coated.Shake off excess flour
Heat oil in saute pan,until hot but not smoking
Saute chicken breasts on each side for about 2 minutes
Place the chicken in oven proof pan and place in oven for about 15 minutes
Meanwhile,saute shallot and garlic in saute pan until golden
Add mushrooms and cook until moisture is no longer given off
Add red wine and boil down until wine is reduced by half,about a minute
Add tomatoes,beef stock,and thyme and simmer for about 5 minutes
Remove chicken breasts from oven and add them to sauce
Simmer chicken with sauce together for about 5 minutes,then serve

Rice goes well with this dish.
Serves 4

Fruit Compote

In the summer,fruit is a refreshing way to jazz up your breakfasts and lunches.This recipe is one I have adapted from one my neighbor and friend Phyllis gave to me.I have kept it for years.She served it to me one summer when we were without power for several days.

Ingredients:

3 grapefruit peeled and broken into sections
1/2 cup of orange marmalade
1/2 cup sugar
2 cups fresh cranberries
2 bananas sliced

Preparation:

Remove membranes from sectioned grapefruit,collecting any juice that runs off
Set aside
In a small saucepan,add grapefruit juice and enough water to make 1 cup,then add sugar  and orange marmalade.
Boil mixture until sugar is dissolved
Add in the cranberries and boil entire mixture until the cranberries pop,about 10 minutes
Cool mixture
Put prepared grapefruit in a dish.A nice compote dish would enhance the presentation.
Pour cooled mixture over grapefruit
Add sliced bananas and serve

Serves 4

Marinated Flank Steak

I am not too fond of flank steak.Most of the time,it  turns out dry and tough.This recipe uses beer as the marinade base.It takes a little planning because it has to be marinated over night.The two things every marinade needs are a good blend of spices and an acidic component to soften the meat.

Ingredients:

1 two pound flank steak(sometimes called London Broil)

For the rub:
1 tablespoon of dried thyme
2 teaspoons of chilli powder
1 teaspoon ground cumin
2 teaspoons of sea salt
1 teaspoon freshly ground pepper

For the marinade:
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 bottle of beer
1/2 cup Worcestershire sauce


Preparation:

Using a meat mallet,pound the steak on both sides ,and remove any excess fat
Mix the rub ingredients together and use it to rub the steak on both sides
Place rubbed steak into glass baking dish
Mix marinade ingredients and pour over the steak
Refrigerate over night
Heat the grill to a medium high temperature
Brush the grill rack with olive oil to prevent sticking.
Grill steak 4 to 5 minutes per side for rare or 6 or 7 minutes a side for medium
Let steak rest for 5 minutes then slice and the diagonal and serve

I like to serve this with a salsa or a relish.

Serves 4

Caramelized Onions

In my daily wanderings through foodie websites,I came across a posting by an angry man who wrote "Don't believe anyone who says you can caramelize onions in less than 40 minutes ." I love caramelized onions and sauteed mushrooms; especially with a good steak.I had never timed my preparation of this lovely addition to my dinner,so I took the challenge.I got well caramelized onions in 15 minutes.Here is what I did.

Ingredients:

1 large onion,sliced
1 tablespoon of olive oil
1/2 teaspoon of salt

Preparation:

Peel onion in half and slice into 1/2 inch strips
Wrap sliced onion in paper towels for about five minutes
Heat olive oil in saute pan until hot,but not smoking
Add onions to pan and make sure the slices all touch the surface of the pan.Do not crowd.
Saute onions over high heat for about a minute,then flip onions over and saute for another minute.Onions should be caramel colored at this time.
Turn down heat to medium low and cook onions for about 10 minutes or until soft and sweet.Salt the onions
Remove and serve with your favorite beef.

 If you are cooking mushrooms as well,DO NOT cook in same pan.Cook separately and add together with onions after both have cooked.Mushrooms are mostly water.Cooking them together with the onions will turn your onions to mush.

Basil Salad with Heirloom Tomatoes and Fresh Mozzarella

I wait all year long to get fresh basil from our container garden to make this recipe.I admit you have to really love the smell and taste of basil to like this dish.When I add heirloom tomatoes from the farmers market I am in culinary heaven.The ingredients below are approximate,but will feed four.

Ingredients:

About 40 large basil leaves,washed and patted dry
4 large heirloom tomatoes(no substitutes!)
12 ounces of fresh mozzarella
Balsamic vinaigrette
Salt and pepper to taste


Preparation:

On 4 salad plates,create a fan of basil leaves to form a base for the other ingredients
Thinly slice the heirloom tomatoes and place them on top of the basil following the fan shape of basil.
Cut the mozzarella into four 3 ounce pieces and place in the center of the plate like the eye of a daisy
Drizzle with balsamic vinaigrette and serve


Note:The recipe for Balsamic vinaigrette is on my blog under the November 1, 2012 posting called "Let's Talk About Salads"

Veal Chop with Shallots and Balsamic Glaze for One

I am always looking for a recipe for one so that when my husband has fish I have something good to eat .The dish also has to cook up quickly because fish is usually done in 5 minutes or less. I like veal,and the recipe below is quick and simple to make.

Ingredients:
2 tablespoon extra virgin olive oil
1 veal chop about 1 inch  thick
1 tablespoon flour
1 small shallot,diced
1/4 cup  balsamic vinegar
1/2 cup beef stock
1/2 tablespoon butter
Salt and pepper to taste
Flat leaf parsley for garnish

Preparation:
Pound veal chop lightly on both side
Salt and pepper veal chop on both sides
Dredge chop in flour
Heat  1tablespoon olive oil in grill pan until hot but not smoking
Sear chop on both sides about 1 minute a side
Place chop on oven proof pan and place in 350degree oven
Bake chop in oven for 10 minutes
While Chop is baking, saute shallot in the remaining tablespoon of olive oil ,add the vinegar and boil over high heat until it is reduced by half ,about 5 minutes
Add the beef stock and boil down again until the sauce is reduced by half again,about 5 minutes,or until sauce becomes thick like syrup
Whisk in butter and add salt and pepper to taste
Remove chop from oven and place on dish
Pour the glaze over the chop,garnish with parsley and serve 

Note: in general,pounding chops with a bone in is a no no,but veal can be very tough .I lightly pound to avoid this problem

Butt Chicken

Grilling season is not too far away and easy recipes that are still tasty after grilling are hard to come by.The problem with grilling is that the normal propane grill heats up very quickly and burns very hot.Keeping food moist is key.This recipe uses a soft drink to do the job.


Ingredients:

One whole fryer chicken about 3.5 pounds
1 tsp each of paprika,garlic powder,and thyme
1 tsp each of onion powder,dry mustard,salt and pepper
Spray can olive oil
1 can(12 oz) Coke or Pepsi

Preparation:

Trim excess fat and skin from chicken and discard giblets
Spray with olive oil to coat outside of chicken
Rub chicken with spice mixture
Open Coke or Pepsi and pour about 3 oz out of can
Stick the soda can into the large opening of the chicken(this is actually the head of the chicken and not the butt,but I like the name Butt Chicken better) so that the chicken is upright
Place the chicken with can side down supporting the chicken in a roasting pan
Place pan on grill and close the lid
Grill chicken for 70 minutes or until internal temperature is 165 degrees F
Remove chicken from grill and remove can from the chicken
Let sit for 5 minutes
Carve chicken and serve

Fettucine Alfredo

One of the easiest dishes to make is Fettuccine Alfredo and almost everyone likes it.It is, however sinfully rich and high in cholestestrol and saturated fat.Sometimes it is impossible to look at without clutching your heart.I have made a few changes to the recipe to reduce the fat and I recommend serving it as a side dish with a fish entree.

Ingredients:

12 oz of fettuccine cooked al dente
6 Tablespoons Smart Balance (this is a spread with no cholesterol and no trans fats.Do not try to use the light version of this.It does not melt)
1/2 cup grated Parmesan cheese
1/2 cup Swiss cheese
1/2 cup heavy cream
Salt and pepper to taste

Preparation:

Melt Smart Balance in a saute pan over low heat
Add the cooked fettuccine to to the melted Smart Balance
and toss gently with the butter
Add the cheese and continue to cook over low heat until blended
Add the cream and salt and freshly ground pepper
Remove pan from heat and serve immediately

Serves 4 to 6                 

Chicken Breasts with Dried Cranberries and Balsamic Sauce

We eat a lot of chicken in my family and it is hard to come up with anything new to serve.This recipe is easy and appeals to both the sweet and sour tastes buds.

Ingredients:
4 boneless chicken breast,trimmed and tenderized with a meat mallet
1/4 cup all purpose flour
Salt and pepper
2 Tablespoons extra virgin olive oil
1 cup of good Balsamic vinegar
2 Tablespoons of Honey
1/2 cup dried cranberries
Chopped flat leaf parsley for garnish

Preparation :
Salt and pepper chicken on both sides
Dredge chicken in flour shaking off any excess
Saute chicken in olive oil for about 1 minute per side,or until golden brown
Place chicken in roasting pan and roast in 350 degree oven for 20 minutes
In saucepan,combine balsamic vinegar,honey and dried cranberries
Cook over medium heat for about 15 minutes or until sauce thickens
Remove chicken from oven and place on serving dish
Drizzle chicken with thickened sauce add garnish and serve

Serves 4

Maryland Crab Cakes

I have lived in Maryland for 45 years,and I have found that nothing ,except the Washington Redskins, creates as much controversy as someones opinion on the right way to make a crabcake.Two things must be included; Maryland blue crab and Old Bay seasoning. As for the rest,I believe that the bread included must be minimal and that Dijon mustard must be the mustard of choice.Below is my recipe.

Ingredients:

2 slices of white bread,crusts removed
1/8 cup milk
1 pound Maryland blue crab meat
1 egg beaten
1 teaspoon Old Bay Seasoning
2 teaspoons Dijon Mustard
1 tablespoon Worcestershire sauce
1 Tablespoon Hellman's Real Mayonnaise
3 tablespoons extra virgin olive oil

Preparation:

Break bread into small pieces and moisten with milk
Add the rest of the ingredients ,except for olive oil ,and mix thoroughly
Take mixture and form 8 patties
Heat oil in fry pan until hot but not smoking
Fry each crab cake about 45 seconds a side,or until light brown in color
Remove from pan and serve

Serves 4

Basil Pesto

Spring is here and summer is coming soon.The basil seedlings are germinating in the kitchen.I love harvesting my own basil and making basil pesto.I found out about this pesto sauce as an adult and I really love it.I combine farfalle with the pesto and top it with a mixture of cut up chicken,caramelized onions,mushrooms and asparagus. Divine!


Ingredients:

2 cups basil leaves tightly packed
4 cloves of garlic minced                                          

1/2 cup Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup chicken stock
1/4 cup toasted pine nuts
1 tablespoon apple cider vinegar
salt and pepper to taste

Preparation:

Place all items in food processor and pulse until creamy sauce is formed

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Walnut Crusted Chicken

I have avoided nuts for most of my life.They have a lot of calories and a lot of fat.For example,1/4 cup of walnuts has 200 calories and 20 grams of fat.It turns out that they have an abundance of omega 3,a good fat and a lot of magnesium.Good sources of omega-3's come mainly from fatty fish.Not being a fish or seafood eater, I needed to find an alternative for these important nutrients.I have begun using nuts;mostly walnuts and almonds as a coating for chicken or pork. The recipe below is a tasty version of walnut crusted chicken.

Walnut Crusted Chicken

Ingredients:

3/4 cup of walnuts
2 tablespoon of real maple syrup
2 tablespoon Dijon Mustard
4 boneless chicken breasts,trimmed and tenderized using a meat mallet.Do not pound to 1/4 inch as usually recommended.This is too thin to be moist and tasty using this technique
Salt and pepper to taste
Non stick cooking oil spray to coat
your baking pan
Preparation :

Preheat oven to 375 degrees
Spray baking pan with cooking oil
Finely chop the walnuts in a mini food processor
Whisk together syrup,mustard and salt and pepper
Cover chicken breasts with this mixture on all sides
Place the chopped walnuts into a shallow bowl
One by one, place the chicken breasts in the bowl and press the walnut into the chicken until covered on all sides
Place the chicken in the baking dish and place in oven
Cook chicken for 10 to 15 minutes depending on the thickness of the breasts
Remove the chicken from oven and onto platter and serve

Serves 4

Pork Medallions with Sweet and Sour Sauce

The pork industry likes to call pork "the other white meat".I am not sure about that,but certainly the pork tenderloin comes close.Pork lends itself to sweet and sour tastes.This recipe calls for 2 pork tenderloins as they often come two to a package and some weight is lost from the trimming

Ingredients:

2 Pork tenderloin,trimmed of fat and silver skin
1/4 cup all purpose flour
2 tbs extra virgin olive oil
1/4 cup minced shallots
2 tsp Dijon mustard
1 cup chicken stock
2 tbsp real maple syrup(do not substitute artificial maple syrup)
2 tbsp balsamic vinegar
Salt and pepper to taste
1 tbsp butter

Preparation:

Slice pork tenderloins into one inch thick rounds
Season both sides of sliced tenderloin with salt and pepper
Dredge pork medallions in flour and shake to remove excess flour
In a large pan,heat olive oil until hot but not smoking
Brown pork medallions until golden,about 2 minutes a side
Remove pork medallions from pan and place on serving dish
Add shallots to pan and cook for about 30 seconds
Add mustard and chicken broth and simmer for about 5 minutes
Stir in maple syrup and balsamic vinegar and boil down fro about 5 minutes
Finish sauce with one tbsp butter
spoon over pork and serve


A good accompaniment for this dish is mashed potatoes and snow peas to complement the Asian flavor

Serves 4                  Photo by MSPhotographic/Shutterstock.com

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Chicken with Carmelized Onions and Basil Pesto

This recipe incorporates fresh basil pesto and caramelized onions -two of my favorite things.  I thought I could not make Basil Pesto until summer, but I was able to find a large bunch in my local grocery store. The recipe follows.

  Basil Pesto 

Ingredients:

 2 cups of basil pesto tightly packed
½ cup grated Parmesan cheese
½ cup of extra virgin olive oil
¼ cup toasted pine nuts. Be very careful because they burn easily. I put them in the toaster
  Oven for only 2 minutes at 350 degrees
¼ cup chicken stock
3 cloves of garlic chopped
1 tablespoon white wine vinegar
1 teaspoon salt

Preparation:

Place all ingredients in food processor and blend until smooth

Chicken with Caramelized Onions & Mushrooms

 Ingredients:

1 lb of boneless chicken breasts, trimmed and cut into 1 inch pieces
1 large onion sliced
8 oz of button mushrooms cleaned and sliced
4 tablespoons extra virgin oil
12 oz farfalle, cooked al dente

Preparation:

Add 2 tablespoons of olive oil to large fry pan. Heat until hot but not smoking
Cook chicken in large fry pan until lightly browned .Remove and set   aside
Add 1 tablespoon of olive oil to the same pan and heat oil over medium high heat
Sauté onions until they take on the color of real maple syrup about 10 minutes
In separate pan, cook mushrooms using the final tablespoon of olive oil
Mushrooms have a lot of water in them. You must cook them until no more steam is
formed.  They will then start to brown. This takes about 15 minutes
Add mushrooms and chicken to the pan of caramelized onions and heat thoroughly

Assembly:

Place cooked farfalle in a large bowl
Add ½ cup of pesto and stir until pasta is a shade of light green
Add chicken, onion and mushroom mixture to bowl
Mix thoroughly and serve 

Serves 4

                                                             Photo by Buzz Krivonak

   

Bolognese Sauce

                                 
Bolognese means “with meat” and is one of the foundations of Italian cooking. I actually picked this recipe up in Harry’s Bar in Florence on a trip to Italy. It needs to be slowly cooked, but is very versatile. It can be frozen and then heated for a quick evening meal. It goes well with any pasta.

Ingredients:
1 carrot, peeled
1 stalk of celery, peeled
1 medium onion, diced
1 garlic clove, diced
1 lb of ground beef or ground veal
½ cup extra virgin olive oil
½ cup tomato paste
½ cup dry white wine
32 oz of chicken stock
2 tablespoons of flour
One Fresh rosemary twig, 1 fresh thyme sprig, 2 sprigs of flat leaf parsley wrapped in cheesecloth



Preparation:
Heat olive oil in Dutch oven or large pot
Add carrot, celery, onion, and garlic to pan
Sauté until golden
Add meat and cook until browned
Add tomato paste and blend
Add flour and cook for about 2 minutes
Add white wine and boil down until almost evaporated
Stir in stock and add herbs wrapped in cheesecloth
Bring mixture to a boil and then reduce heat to a simmer
Cook uncovered for 1 hour. The sauce should not be too thick.
Taste and adjust seasonings
Remove herbs wrapped in cheese cloth and discard
Serve over pasta with a tossed salad and crusty Italian bread

                                                                                   Photo by Joe Gough/Shutterstock.com

 

Salads are more than rabbit food

I think we all know salads are good for you. They have fiber and significant vitamins and minerals. Unfortunately they can be pretty boring if you stick with a lettuce, tomato and cucumber tri-fecta at every dinner. To mix it up a little, try using different types of greens. You can use Bibb, arugula or romaine or spinach for example. You can add fruit like pears and apples or add chopped dates or dried cranberries. Glazed walnuts are a big hit at my house as is a handful of trail mix. The ideas are endless and they really pay off. Many times my family has said "great salad Mom". The one thing that you must do, in my opinion, is make your own salad dressing. It is not hard and it eliminates so many chemicals, preservatives, fat and calories. One basic thing you have to do is decide on the ratio of oil to vinegar. Many cooks prefer the one to one ratio. This cuts down on calories but is too tart for my taste. I prefer the 4 to one ratio of oil to vinegar. After that, you can experiment with additions like mustard, garlic, thyme oregano or whatever herbs and spices you prefer.

White Bean and Ham Soup

Now that Easter dinner is over,what do you do with the leftover Easter ham? This white bean and ham soup is a great way to use some of it. It is easy to make and quick too.Try serving this soup with paninis and a berry bowl for dessert.

Ingredients:
1 15.5 can of cannelloni beans, drained
1 diced onion
1 chopped carrot
1 celery stalk chopped
1 tablespoon olive oil
4 cups of chicken stock
1 cup ham cut in cubes
1 sliced baby zucchini
1 teaspoon garlic powder

Preparation: 
Heat olive oil in soup pot until hot but not smoking. Saute onions, carrot and celery until golden. Add garlic powder, chicken stock and garlic powder and bring to a boil. Reduce the temperature and cook for 15 minutes. Remove one cup of mixture from the pot and puree it using a stick blender. Return pureed amount back into soup pot. Add ham and sliced zucchini and simmer for another 15 minutes.

If your kids don't like zucchini, it can be eliminated.
Serves 4

 

Red Pepper Coulis Sauce

I had forgotten how easy this was to make and how yummy it is.

Ingredients:
3 red bell peppers
2 cloves of peeled, chopped garlic
½ cup chicken stock
4 tablespoons extra virgin olive oil
2 tablespoons basil, thyme or marjoram diced
Salt and pepper to taste
16 Sea scallops rinsed and dredged in 2 tablespoons of flour

Preparation:
Roast red peppers in oven at 400 degrees until skins are dark and peppers have collapsed, around one hour. Remove from oven and let cool. Remove skin carefully and remove seeds and stems. Do not rinse.

Add peppers, 2 tablespoons olive oil, chicken stock, garlic, and herbs to food processor and puree. Add salt and pepper to taste.

Cook dredged scallops in 2 tablespoons olive oil until scallops spring back when touched about 3 minutes a side. It is very easy to overcook scallops and if you do they become tough and chewy. Spoon coulis sauce onto each diners dish and place 4  scallops on top of the coulis sauce and serve.

Dan Dan Noodles for Heather

I have had a request to publish my recipe for Dan Dan Noodles. I made this a long time ago and one of my daughter's best friends remembers it and liked it. I told her I gave up making it because so many people are allergic to peanuts. So here's my recipe for you, Heather.

Ingredients:
1 cup beef stock
4 peppercorns
1/2 green onion sliced
1 Tbsp hot bean sauce
2 Tbsp grated fresh ginger
4 cloves of  garlic diced
2 Tbsp soy sauce
1 Tbsp sesame oil
2 Tbsp apple cider vinegar
1/2 cup smooth peanut butter
8 oz spaghetti noodles cooked al dente
1/2 cup chopped peanuts
3 scallions sliced lengthwise

Preparation:
Mix all of the ingredients in food processor blend until you get a creamy paste.Toss noodles with paste and garnish with peanuts and scallions.

Tortilla Brie Appetizer

This recipe is a very easy appetizer to make. I originally used Brie as the cheese of choice, but it can really be made with whatever cheese you like. I recently have made it with pepper jack cheese.

Ingredients: 
4  flour tortillas, 8 inches in diameter
Olive oil spray
8 oz of Brie with rind trimmed and cut into 1/2 slices
1/2 cup glazed walnuts (you can buy these in most supermarkets)

Preparation: 
Spray olive oil into large skillet. Heat oil over medium heat. Place one tortilla into pan. Place 1 piece of brie and 2 or 3 walnuts in each quadrant of the tortilla. Place second tortilla on top of tortilla with walnuts and brie. Spray second tortilla with olive oil. Cook for about 1 minute or until cheese starts to melt. Using a large spatula, carefully turn tortilla over in pan. Cook for one more minute. Remove tortilla from pan and cut into four pieces making sure each of the four pieces has walnuts and melted cheese within it. Repeat process with the second two tortillas. Serve war.                  

Apple Raisin Salad

This recipe is one I have adapted from a salad my neighbor makes. It is super healthy and very filling.

Ingredients: 
1 tbsp apple cider vinegar
4 tbsp olive oil
1 tsp onion powder
1/2 tsp garlic powder
1 tsp honey
1 head of Bib lettuce, torn into bite sized pieces
1 Fuji apple cored and sliced
1/2 cup golden raisins
1/4 cup glazed walnuts chopped
1/2 sliced avocado

Preparation: 
Combine first 5 ingredients. Using immersion blender, emulsify the dressing. Combine lettuce, apple, raisins in salad bowl. Top with nuts and avocado. Drizzle generously with dressing and serve.

                     

BBQ Drumettes

I prefer the drummette version of the wing, since it has the meaty portion there. I use a homemade rub for the my wings.

Ingredients:
1 tablespoon  sweet paprika
1 tablespoon dark brown sugar
2 tsp kosher salt
2 tsp ground fresh black pepper
1/2 tsp celery seed
2 packages(about 12) chicken drummettes

Preparation:
lace first five ingredients in a large zip lock bag and shake vigorously to mix contents. Place drummettes in the bag and shake to cover doing one drummette at a time. Place drummettes on baking sheet that you have lightly sprayed with oil. Cook in 325 degree oven for 30 minutes. Using previous post for BBQ sauce, mop each drummette with sauce and cook 15 minutes more, turning drummettes every 5 minutes and repeat mopping with sauce.

Serve warm with ranch dressing, if desired.          

   

Root Beer BBQ Sauce

Since the Super Bowl is only ten days away, I thought I might share my barbecue sauce recipe and my chicken rub. This is a multistep process and takes some time.The barbecue sauce can simmer while you prepare the wings.

Ingredients: 
1 cup Heinz ketchup
1 cup root beer
1/2 cup orange juice
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar packed (if your brown sugar is hard, put it in the microwave for one minute to soften)
1/2 tsp garlic powder
1/2 tsp onion powder

Preparation:
Place all items in sauce pan, bring to a boil, and then simmer for 20 minutes.

Pasta and Variations on a Theme

Most toddlers and children like pasta. My own son lived on ravioli for about 3 years, and now my daughter's twins eat pasta almost every day. It can be made with just butter, some Parmesan cheese melted on top or a light red sauce like marinara. The problem is, how do you balance the carbs with vegetables and protein. Enter,veggie pasta. Each 2-ounce serving provides a one half cup of vegetables and 7 grams of protein.The pasta typically has spinach, carrot, broccoli, and tomatoes in it. Cook it up and season with butter or margarine and serve as a finger food for toddlers. If you add slices of ripe sweet melon and a yogurt drink and you have a nutritious meal that your kids will eat. As children grow and their tastes become more sophisticated, you can add chunks of sauteed chicken or other lean meats. What they won't eat is Basil pesto. What a shame. Most adults love it. Below is my recipe for basil pesto. I serve it with sauteed chicken, caramelized onions, mushrooms, and sliced asparagus over farfalle.

Ingredients:
2 cups fresh basil, packed tightly
3 garlic cloves chopped
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup toasted pie nuts
1/4 cup chicken stock
2 tablespoons of apple cider vinegar
Salt and pepper to taste

Preparation:
Add all ingredients into your food processor and blend on on high for 1 or 2 minutes until creamy. Add to cooked pasta and toss until it is medium green in color. Add your cooked protein and vegetables and serve.                    
                  

The Berry Bowl

One of the mainstays in our family is the berry bowl. It is used as part of the dessert table for most of our gatherings. It is easy to make, has a bit of the Wow factor but is really loaded with nutrients fiber and and antioxidants.The problem is that some of the berries are pretty sour, and adding sugar defeats the whole  purpose of a fruit dessert. In the past, I have used Splenda to sweeten up the bowl, but recently have discovered Nectresse, also made by the Splenda folks. Nectresse is made from monk fruit which is 200 times sweeter then sugar. It is called monk fruit because it has been grown by monks in southern China and northern Thailand. Not only does the sweetener make the berries less sour but it gives the bowl a patina of frost that is very inviting.

Ingredients:
1 16oz carton of strawberries,washed and sliced
1 6oz carton of blackberries washed and dried
1 6oz carton of raspberries washed and dried
2 6oz cartons of blueberries,washed and dried
3 to 4 tablespoons of Nectresse

Preparation:

Place strawberries in bowl and sprinkle with Nectresse. Add  blackberries and sprinkle with Nectresse. Add  raspberries and sprinkle with Nectresse. Add blueberries and sprinkle with Nectresse. Serves 6.

New Years Ham for Good Luck

There is an old European custom that says everyone should eat pork on New Years Day for good luck in the coming year. Some of the traditions include having sauerkraut and black eyed peas with the pork. Since some of my family members won't eat sauerkraut and no one will eat black eyed peas, we settle for  a one third of a lucky year and just have ham. I always use a shank portion of ham, with no water added. The spiral sliced and honey glazed are all the rage, but they must be eaten cold. I don't like putting a cold ham on the table, so I prepare and glaze my ham myself. I use maple syrup, orange juice, and cinnamon on mine. I don't "spiral slice," but use a technique that a neighbor told me about. From the outer rind, cut towards the bone making the cut as deep as possible. Do this three times and then cut your slices from each third by following the already outlined sections.This results are great and you can get more slices from your ham.

Ingredients: 
One 10 to 12 pound ham, Shank portion
1 cup water
1 1/2  cup real maple syrup
1/2 cup orange juice
1 teaspoon ground cinnamon

Preparation: 
Preheat oven to 350 degrees. Place ham in roaster pan, add 1 cup of water and cover  tightly with aluminum foil. Cook in oven for 3 hours. Mix together syrup,orange juice and cinnamon. After 3 hours, remove foil and baste with maple syrup mixture. Cook in oven uncovered for 1 hour. Remove from oven and let stand for 15 minutes. Slice and serve.