In the same Christmas card as the Convent Chicken was this one from Paula Deen's "The Lady & Sons, Savannah Country Cookbook". This serves 6-8 as a side dish.
Ingredients:
1 head broccoli, washed and cut into flowerets
1 cup chopped red onion
2 tablespoons vinegar
8 ounces sharp cheddar cheese, cut into very small chuncks
1/2 pound cooked crispy bacon, crumbled
1 cup mayo
1/4 cup sugar
1 cup halved grape tomatoes
Trim off large leaves of broccoli. Remove tough stalks at end and was broccoli thoroughly. Cut flowerets and stems into bite sized
pieces. Place in large bowl. Add crumbled bacon, onion and cheese. In a small bowl, combine mayo, sugar and vinegar, stirring well. Add broccoli mixture and toss gently. (This salad is even good as leftovers).
Monday, June 28, 2010
Convent Chicken
This was in our Christmas card in either 2004 or 2005. It comes from "The Best American Recipes 2003-4" Mostly I recommend using thighs, but I have put in their recommended parts.
Ingredients:
4 chicken breast halve, skin on, 5 chicken leggs , skin on, 6 chicken thighs, skin on
1 cup low sodium soy sauce
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon ground pepper
2 teaspoons garlic powder
1 teaspoon paprika
1/2 cup fresh lemon juice
Combine all ingredients except chicken in a bowl and stir. Divide the chicken and the marinade evenly between two large zip top plastic bags. Massage the marinade into the chicken to coat evenly. Place in the refrigerator and marinate overnight. Turn occasionally. Drain the chicken in a colander about a half hour before cooking. Preheat oven to 375 degrees and cook for about 35-45 minutes. For an extra crispy skin, grill on the BBQ the last 5-10 minutes of cooking
Ingredients:
4 chicken breast halve, skin on, 5 chicken leggs , skin on, 6 chicken thighs, skin on
1 cup low sodium soy sauce
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon ground pepper
2 teaspoons garlic powder
1 teaspoon paprika
1/2 cup fresh lemon juice
Combine all ingredients except chicken in a bowl and stir. Divide the chicken and the marinade evenly between two large zip top plastic bags. Massage the marinade into the chicken to coat evenly. Place in the refrigerator and marinate overnight. Turn occasionally. Drain the chicken in a colander about a half hour before cooking. Preheat oven to 375 degrees and cook for about 35-45 minutes. For an extra crispy skin, grill on the BBQ the last 5-10 minutes of cooking
Saturday, June 26, 2010
Gourmet Meat Loaf
This meat loaf recipe is adapted from a microwave recipe from over 25 years ago. S loves meatloaf and I really don't except this one. This works in families where some like meatloaf and others don't.
Ingredients:
1 1/2 lb ground beef
2 eggs, beaten
1/2 cup saltine cracker crumbs
1/2 cup onion chopped
2 tablespoons worcestershire sauce
1 1/2 t salt
12 t pepper
Filling:
8 oz fresh mushrooms
1 med. onion chopped
2 tablespoons butter
1 teaspoon thyme
1 teaspoon cumin
3/4 cup sour cream
3/4 bread crumbs
Mix meat loaf ingredients thoroughly. Set aside. Saute onions and mushrooms in butter over medium heat until tender. Add thyme, cumin, sour cream and bread crumbs. Spread out meatloaf mixture on wax paper flat and rectangularly. Spread filling on top. Roll the entire mixture in a meat loaf shape and put in a 9 x 13 pan. Cook in preheated 350 degree oven for 45 to 55 minutes.
Ingredients:
1 1/2 lb ground beef
2 eggs, beaten
1/2 cup saltine cracker crumbs
1/2 cup onion chopped
2 tablespoons worcestershire sauce
1 1/2 t salt
12 t pepper
Filling:
8 oz fresh mushrooms
1 med. onion chopped
2 tablespoons butter
1 teaspoon thyme
1 teaspoon cumin
3/4 cup sour cream
3/4 bread crumbs
Mix meat loaf ingredients thoroughly. Set aside. Saute onions and mushrooms in butter over medium heat until tender. Add thyme, cumin, sour cream and bread crumbs. Spread out meatloaf mixture on wax paper flat and rectangularly. Spread filling on top. Roll the entire mixture in a meat loaf shape and put in a 9 x 13 pan. Cook in preheated 350 degree oven for 45 to 55 minutes.
Instant Black Beans
I last made this in January of '05 and noted that it was outstanding. S does not like beans so I don't make them very often. My friend Sharon was asking for a black bean recipe and I accidently found this in the same book I was heralding: The Best American Recipes 2003-2004. This serves four and you can serve it over rice. ps if the chorizo is unpleasantly hard, grind it before adding it to the pan.
2 strips of bacon, chopped
6 ounces of garlicky sausage such as chorizo or kielbasa, diced
2 garlic cloves finely chopped
2 15 1/2 ounce cans Goya black bean soup
1 cup hot water
1/2 bay leaf, finely chopped
Fry the bacon until crisp in a large saucepan over medium heat. Add the sausage and saute until browned about 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the soup, water and bay leaf and bring to a boil. Reduce the heat to medium low and simmer uncovered unti. the mixture has thickened, 15 to 20 minutes. Sear hot.
2 strips of bacon, chopped
6 ounces of garlicky sausage such as chorizo or kielbasa, diced
2 garlic cloves finely chopped
2 15 1/2 ounce cans Goya black bean soup
1 cup hot water
1/2 bay leaf, finely chopped
Fry the bacon until crisp in a large saucepan over medium heat. Add the sausage and saute until browned about 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the soup, water and bay leaf and bring to a boil. Reduce the heat to medium low and simmer uncovered unti. the mixture has thickened, 15 to 20 minutes. Sear hot.
Creamy scrambled eggs for a crowd
I had an impromtu brunch for a group of friends and family who finished a 10k run. This was one of the dishes and it comes from a book of fantastic recipes: The Best American Recipes 2003-2004. This serves about 12 but you can scale it down accordingly.
Ingredients:
16 jumbo eggs or ( 20 large)
1 8 oz. package cream cheese, softened overnight
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon Accent seasoning
1/4 teaspoon ground black pepper
1 cups milk
Whisk together all the ingredients in a large microwave safe bowl. Microwave on high for 2 minutes.
Remove from the microwave and stir. Microwave for 1 to 2 minutes more, then stir. Repeat the process until the eggs are set but still moist, about 8 minutes total. The cooking time will vary according to the microwave. Serve hot.
Ingredients:
16 jumbo eggs or ( 20 large)
1 8 oz. package cream cheese, softened overnight
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon Accent seasoning
1/4 teaspoon ground black pepper
1 cups milk
Whisk together all the ingredients in a large microwave safe bowl. Microwave on high for 2 minutes.
Remove from the microwave and stir. Microwave for 1 to 2 minutes more, then stir. Repeat the process until the eggs are set but still moist, about 8 minutes total. The cooking time will vary according to the microwave. Serve hot.
Penne with Vodka Sauce (with or without shrimp)
This is the basic recipe for penne with vodka sauce. Some people like to add shrimp so I will post this with shrimp, but if you are a purist and just like it plain, leave it out.
Ingredients:
1 Tablespoon butter
1 28-ounce can Italian plum tomatoes
1/4 cup chopped fresh basil or 2 teaspoons dried
1/2 cup vodka
6 tablespoons whipping cream (aka heavy cream)
1 lb. uncooked, medium shrimp, peeled and deveined
1 lb. penne pasta
Melt butter in heavy large skillet over medium heat. Add tomatoes with their juices and bring to boil, crushing tomatoes with back of spoon. Reduce heat, add chopped basil and simmer 15 minutes. Season to taste with salt and pepper. Add vodka and cream and boil 3 minutes. Add shrimp and simmer until cooked through, about 3 minutes. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Add pasta to sauce in skillet and stir through. Divide pasta among plates. Garnish with basil and serve. If you don't add shrimp, finish with alittle hot pepper flakes.
Ingredients:
1 Tablespoon butter
1 28-ounce can Italian plum tomatoes
1/4 cup chopped fresh basil or 2 teaspoons dried
1/2 cup vodka
6 tablespoons whipping cream (aka heavy cream)
1 lb. uncooked, medium shrimp, peeled and deveined
1 lb. penne pasta
Melt butter in heavy large skillet over medium heat. Add tomatoes with their juices and bring to boil, crushing tomatoes with back of spoon. Reduce heat, add chopped basil and simmer 15 minutes. Season to taste with salt and pepper. Add vodka and cream and boil 3 minutes. Add shrimp and simmer until cooked through, about 3 minutes. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Add pasta to sauce in skillet and stir through. Divide pasta among plates. Garnish with basil and serve. If you don't add shrimp, finish with alittle hot pepper flakes.
Banana Split Cake
Back in our teenage days, this recipe was a stand by of our good friend Denise OB. When it came out, it never made it back to the refrigerator. The recipe is written exactly like she gave it to me. Easy.
Preheat oven to 350 degrees
2 cups graham cracker crumbs
1 stick of butter thawed
In a 9 x 13 pan press ingredients to form a crust on the bottom
Bake 8 to 10 minutes
Whip 2 cups powdered sugar with 1 stick thawed butter, 2 eggs and 1 teaspoon of vanilla and spread on cooled graham cracker crust.
Cut 3 or 4 bananas length wise and put on top of the above spread. Add 1 cup of crushed pineapple.
Add one cup of cool whip and sprinkle with unsalted chopped peanuts or more graham cracker crumbs and marashino cherries.
Refrigerate an hour or so before serving.
Preheat oven to 350 degrees
2 cups graham cracker crumbs
1 stick of butter thawed
In a 9 x 13 pan press ingredients to form a crust on the bottom
Bake 8 to 10 minutes
Whip 2 cups powdered sugar with 1 stick thawed butter, 2 eggs and 1 teaspoon of vanilla and spread on cooled graham cracker crust.
Cut 3 or 4 bananas length wise and put on top of the above spread. Add 1 cup of crushed pineapple.
Add one cup of cool whip and sprinkle with unsalted chopped peanuts or more graham cracker crumbs and marashino cherries.
Refrigerate an hour or so before serving.
Friday, June 25, 2010
Jimmy Carter Pie
This is a terrificly rich dessert and you don't have to be a democrat to like it. I wasn't old enough to vote in this election anyway.
1. 1 stick softened margarine
1 cup flour
2/3 cup dry roasted unsalted peanuts
2. 1 cup powdered sugar
1/3 cup peanut butter
8 oz container of cool whip
8 oz pkg softened cream cheese
3. Small pkgs. of vanilla and chocolate instant pudding mix
2 3/4 cups of milk
4. 8 oz container of cool whip
Mix together the ingredients in #1 above and put into 9x13 pan. Put in preheated 350 degree oven and bake for 20 minutes. Let cool. Mix the ingredients in #2 until smooth and pour over the cooled layer above. Make the pudding mixes described in #3 and spread on top of the second layer. Spread the last 8 oz. of cool whip on top and sprinkle with chopped nuts. Refrigerate for at least 2 hours before serving.
1. 1 stick softened margarine
1 cup flour
2/3 cup dry roasted unsalted peanuts
2. 1 cup powdered sugar
1/3 cup peanut butter
8 oz container of cool whip
8 oz pkg softened cream cheese
3. Small pkgs. of vanilla and chocolate instant pudding mix
2 3/4 cups of milk
4. 8 oz container of cool whip
Mix together the ingredients in #1 above and put into 9x13 pan. Put in preheated 350 degree oven and bake for 20 minutes. Let cool. Mix the ingredients in #2 until smooth and pour over the cooled layer above. Make the pudding mixes described in #3 and spread on top of the second layer. Spread the last 8 oz. of cool whip on top and sprinkle with chopped nuts. Refrigerate for at least 2 hours before serving.
Mom M's Beef Vegetable Soup
Another recipe that I love even if I don't get to cook it often. I acquired it over 30 years ago.
Ingredients:
2 lbs. Chuck Roast
small head of cabbage shredded
1 can of tomatoes blended in a blender
1 package of frozen mixed vegetables
2 potatoes cut
1 whole onion cut in half
salt and pepper to taste
Wash roast. Boil in cold water. Remove roast, wash again. Boil again in fresh cold water (enough to cover the meat).
Add cabbage and salt and pepper over medium low heat for 1 1/2 to 2 hours. Remove roast and let cool. Cut in cubes and add remaining ingredients and cook for another 1 1/2 hours. The longer it cooks the better it tastes.
Ingredients:
2 lbs. Chuck Roast
small head of cabbage shredded
1 can of tomatoes blended in a blender
1 package of frozen mixed vegetables
2 potatoes cut
1 whole onion cut in half
salt and pepper to taste
Wash roast. Boil in cold water. Remove roast, wash again. Boil again in fresh cold water (enough to cover the meat).
Add cabbage and salt and pepper over medium low heat for 1 1/2 to 2 hours. Remove roast and let cool. Cut in cubes and add remaining ingredients and cook for another 1 1/2 hours. The longer it cooks the better it tastes.
Asiago Chicken Breast and Prosciuto w/ wine sage sauce
Another family favorite.
Serves 6
Ingredients:
Six 4-6 oz boneless, skinless chicken breasts
1 cup Panko bread crumbs
1 cup Asiago cheese, grated
1 tsp. dried sage
2 tsp. dried parsley
salt and pepper
Six slices of prosciuto
1 cup flour
2 eggs
1/2 cup milk
1/4 cup vegetable oil for frying
2 tbsp. Butter
2/3 cup white wine
2 tsp. minced fred sage leaves for garnish
Preheat the oven to 375 degrees and heat the vegetable oil in a large frying pan over medium high heat.
1. Combine the cheese, panko, sage parsley and salt and pepper in a food processor and process. Place the flour in a small sheet pan and the cheese mixture in another small sheet pan. Beat the eggs and milk and place in a shallow dish.
2. Dredge each chicken breast in the flour shaking off any excess, then dip in the egg mixture. Fry the brasts until just golden on each side about 2 minutes. Remove to baking sheet. top with a piece of prosciuto and bake in the oven for 5 minutes.
3. Meanwhile, place white wine in the hot saute pan and deglaze the pan, then add the butter and fresh sage and boil until the sauce is reduced by half. Seve the chicken topped with sauce and garnish with a fresh sage leaf.
Serves 6
Ingredients:
Six 4-6 oz boneless, skinless chicken breasts
1 cup Panko bread crumbs
1 cup Asiago cheese, grated
1 tsp. dried sage
2 tsp. dried parsley
salt and pepper
Six slices of prosciuto
1 cup flour
2 eggs
1/2 cup milk
1/4 cup vegetable oil for frying
2 tbsp. Butter
2/3 cup white wine
2 tsp. minced fred sage leaves for garnish
Preheat the oven to 375 degrees and heat the vegetable oil in a large frying pan over medium high heat.
1. Combine the cheese, panko, sage parsley and salt and pepper in a food processor and process. Place the flour in a small sheet pan and the cheese mixture in another small sheet pan. Beat the eggs and milk and place in a shallow dish.
2. Dredge each chicken breast in the flour shaking off any excess, then dip in the egg mixture. Fry the brasts until just golden on each side about 2 minutes. Remove to baking sheet. top with a piece of prosciuto and bake in the oven for 5 minutes.
3. Meanwhile, place white wine in the hot saute pan and deglaze the pan, then add the butter and fresh sage and boil until the sauce is reduced by half. Seve the chicken topped with sauce and garnish with a fresh sage leaf.
Thursday, June 24, 2010
Mom M's Meat Balls
These are easily the best meat balls you will ever taste. It is from her mother in law's recipe. Put them in your favorite tomato sauce and make sure you freeze a batch or two.
Ingredients:
2 lbs. ground chuck
1/2 cup chopped parsley
1/4 cup chopped garlic
2 pieces of bread soaked in milk
1/4 cup parmesan cheese
2 eggs
1/2 cup of bread crumbs
Combine all ingredients except bread crumbs. Make the size of golf balls and roll in bread crumbs. Bake on cookie tray for 20 minutes at 350 degrees
Ingredients:
2 lbs. ground chuck
1/2 cup chopped parsley
1/4 cup chopped garlic
2 pieces of bread soaked in milk
1/4 cup parmesan cheese
2 eggs
1/2 cup of bread crumbs
Combine all ingredients except bread crumbs. Make the size of golf balls and roll in bread crumbs. Bake on cookie tray for 20 minutes at 350 degrees
Cuban Antipasto Salad
This is adapted from the Columbia Restaurants 1905 Salad. Columbia Restaurants are in St. Armands Circle, Sarasota and in St. Pete's and Tampa Florida.
Ingredients:
1 Head of Iceburg lettuce
1 pint of grape tomatoes cut in halves
1/2 lb swiss cheese cut in strips
1/2 lb deli ham, thinly cut, cut in strips
1/2 cup green olives chopped
1/4 cup grated parm cheese
Dressing:
1/4 cup white wine vinegar
1/2 cup olive oil
4 cloves of garlic
1 teaspoon worestershire sauce
1 teaspoon oregano
1 tablespoon lemon juice
Toss together all non dressing ingredients except parm cheese. Put all dressing ingredients in blender and blend. Add dressing to salad and finish with the parmesan cheese.
Ingredients:
1 Head of Iceburg lettuce
1 pint of grape tomatoes cut in halves
1/2 lb swiss cheese cut in strips
1/2 lb deli ham, thinly cut, cut in strips
1/2 cup green olives chopped
1/4 cup grated parm cheese
Dressing:
1/4 cup white wine vinegar
1/2 cup olive oil
4 cloves of garlic
1 teaspoon worestershire sauce
1 teaspoon oregano
1 tablespoon lemon juice
Toss together all non dressing ingredients except parm cheese. Put all dressing ingredients in blender and blend. Add dressing to salad and finish with the parmesan cheese.
Monday, June 21, 2010
Best Oven German Pancake
I am going through some of my best recipes over the years. This one was in one of my Christmas cards some six or seven years ago. I like easy recipes with as few ingredients as possible. From "Champlain Vistas Bed and Breakfast" in Willsboro, NY.
Ingredients:
6 eggs
1 cup flour
1 cup milk
1/4 cup melted butter
1 teaspoon salt
Blend all ingredients together in a blender until smooth. Grease 9 x 13 inch pan and pour mixture into pan. Bake at 450 degrees for 20 to 22 minutes until nicely puffed up. Drizzle with you favorite maple syrup and sprinkle lightly with powdered sugar. Serve immediately. (The finished product looks like a souffle with the ends, extending, somewhat awkwardly. It tastes like french toast but better)
Ingredients:
6 eggs
1 cup flour
1 cup milk
1/4 cup melted butter
1 teaspoon salt
Blend all ingredients together in a blender until smooth. Grease 9 x 13 inch pan and pour mixture into pan. Bake at 450 degrees for 20 to 22 minutes until nicely puffed up. Drizzle with you favorite maple syrup and sprinkle lightly with powdered sugar. Serve immediately. (The finished product looks like a souffle with the ends, extending, somewhat awkwardly. It tastes like french toast but better)
Wednesday, June 9, 2010
Marinated BBQ Chicken
Just returned from Florida and was looking for something quick to cook. I think you can use chicken breasts for this recipe as well. Took off the skin to reduce calories and it also allows the chicken to marinate quickly. Served it with corn on the cob and collard greens.
Ingredients:
6-8 boneless skinless chicken breasts
one package of Good Season Italian Salad Dressing Mix
1/2 C olive oil (or grapeseed oil)
1/4 C balsamic vinegar
3T Water
Mix the salad dressing according to the Good Seasons directions. You don't need the carafe they supply to do this, but it is helpful. Mix well. Put chicken in a container or in a plastic zip lock bag and add marinade. Marinade, turning a couple of times for at least 2 hrs. Preheat the BBQ. Cook chicken for 10 minutes per side until cooked thoroughly.
Ingredients:
6-8 boneless skinless chicken breasts
one package of Good Season Italian Salad Dressing Mix
1/2 C olive oil (or grapeseed oil)
1/4 C balsamic vinegar
3T Water
Mix the salad dressing according to the Good Seasons directions. You don't need the carafe they supply to do this, but it is helpful. Mix well. Put chicken in a container or in a plastic zip lock bag and add marinade. Marinade, turning a couple of times for at least 2 hrs. Preheat the BBQ. Cook chicken for 10 minutes per side until cooked thoroughly.
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