The Bon Vivant Gourmet

Skillet Herb Roasted Chicken

2007-06-05T19:53:00.000-05:00

2 T all-purpose flour
1/4 t ground sage
1/4 t dried thyme leaves, crushed
4 boneless chicken breast halves OR 8 boneless chicken thighs
2 T butter or margarine
1 can (11 oz) cream of chicken soup
1/2 cup water
4 cups hot cooked rice

Mix flour, sage and thyme. Coat chicken with flour mixture.

Heat butter in skillet. Add chicken and cook 15 minutes or until done. Remove and keep warm.

Add soup and water in skillet. Heat through. Serve over chicken on rice.

Easy Bistro Chicken

2007-06-03T13:35:00.000-05:00

2 t oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz) stewed tomatoes, undrained
1/4 cup italian dressing
3 T tomato paste
4 small boneless skinless chicken breast halves
1 cup shredded Mozzarella cheese
2 slices cooked bacon, crumbled

Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 minutes stirring occasionally. Stir in tomatoes, dressing and tomato paste.

Add chicken; cover. Reduce heat to medium-low. Simmer 12 minutes or until chicken is cooked through.

Sprinkle with cheese and bacon; simmer uncovered for 5 minutes or until cheese is melted.

Berry Bliss Cake

2007-06-03T13:21:00.000-05:00

Perfect when prepared ahead of time for an elegant outdoor summer dinner party!

3/4 cups cold milk
1 pkg (4 svg size) instant vanilla pudding mix
1 1/2 cups whipped topping, thawed
1 pkg (10 oz) frozen pound cake, thawed
1/4 cup orange juice
2 cups raspberries and sliced strawberries
1/4 cup blackberries

Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of the whipped topping.

Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with small portion of berries, big dollop of pudding mixture and another cake layer. Repeat layers of berries and pudding mixture then add top cake layer. Top with 1/2 cup whipped topping and more berries. Cover loosely with foil.

Refrigerate at least 4 hours or overnight before serving.

Baked Chicken & Cheese Risotto

2007-06-03T13:17:00.000-05:00

1 can cream of mushroom soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded mozzarella cheese
3 T grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb skinless boneless chicken breasts, cut into cubes
3/4 cup uncooked long grain white rice

Preheat oven to 400F. Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3 quart shallow baking dish. Cover.

Bake for 35 minutes. Stir. Bake for another 10 minutes or until hot and rice is done. Let stand 5 minutes.

White Chocolate Sweet Potato Cake

2007-06-03T13:05:00.001-05:00

2 pounds sweet potatoes
1 1/4 cups vegetable oil
unsalted butter for pans
2 cups cake flour (not self-rising)
4 large eggs
2 cups sugar
2 t baking powder
1 t salt
1 T ground cinnamon
1 t ground nutmeg
2 teaspoons pure vanilla extract
3 T brandy
1 1/2 cups unsalted macadamia nuts, toasted and coarsely chopped
1 pound white chocolate
2 cups heavy cream

Heat oven to 400F. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin and mash with a fork into coarse pure.

Lower oven temperature to 325F. Butter two 8 x 1 1/2 inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium-speed until well combined. Add the cooled sweet potatoes; mix until combined.

Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rach 10 minutes. Invert cakes onto rack, cool completely, about 1 1/4 hours.

Meanwhile, chop white chocolate into small pieces, set aside. Bring 1 cup cream to a boil, pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixtureuntil fully incorporated.

Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.Repeat frosting and stacking until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake and serve.

Easy Herb Frittata

2007-06-03T13:00:00.000-05:00

8 eggs
2 T water
4 oz shaved smoked ham, chopped
1 cup shredded mozzarella cheese, divided
3 T chopped fresh cilantro, divided

Preheat oven to 350F. Beat eggs and water with wire whisk in medium bowl. Stir in ham, 1/2 of the cheese and 2 T of cilantro.

Pour into greased 9-inch pie plate; sprinkle with remaining cheese.

Bake 30 minutes or until puffed and golden brown. Sprinkle with remaining cilantro.

Apple Crumble

2007-06-03T12:55:00.000-05:00

1 tub (8 oz) honey nut flavor cream cheese spread
64 vanilla wafer cookies, crushed
8 small apples, peeled and chopped
1/4 cup sugar
4 tsp ground cinnamon

Preheat oven to 400F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs.

Toss apples with sugar and cinnamon until evenly coated. Spoon into 1-1/2 quart casserole dish or eith (4 oz) custard cups; sprinkle with crumb mixture.

Bake 15 to 20 minutes or until crumb topping is lightly browned and apples are tender. Serve warm. Store with leftover dessert in refrigerator.

Warm Caramel Bananas

2007-06-03T12:49:00.000-05:00

2 T butter or margarine
1/3 firmly packed light brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1/2 square semi-weet baking chocolate, melted
1/2 cup whipped topping, thawed

Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 minute.

Cut bananas in half lengthwise and crosswise creating 4 half slices. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 minute or until bananas are evenly coated and tender, basting occasionally with sauce.

Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.

Pecan Coffee Cake

2007-03-23T12:34:00.000-05:00

This is a delicious coffee cake that is both moist and crumbly.

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, softened

Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13 baking pan with vegetable oil or cooking spray.

In a bowl whisk together flour, baking powder and salt to combine.

In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla.

By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Work in the softened butter until a crumbly, streusel-like mixture forms. Sprinkle over the batter.

Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool.

Seared Pork Tenderloin with Cocoa Spice Rub

2007-02-13T10:49:00.000-06:00

1 T. whole white peppercorns
2 T. whole coriander seeds
5 T. ground cinnamon
2 t. ground nutmeg
1 t. ground cloves
3-½ T. unsweetened cocoa
4 T. sea salt
2 boneless pork tenderloins
2 T. extra virgin olive oil

Preheat oven to 400 degrees

In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt.

Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large sauté pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.

Let the tenderloins rest out of the oven for at least 10 minutes before carving.

To make a sauce for the pork:

While the pork is resting, deglaze the saute pan with 2-3 T. sherry or white wine, stirring up the bits. Strain and return to the saute pan. Add about 1/2 cup chicken broth and another tablespoon of the spice rub. Cook over medium high heat so the sauce reduces somewhat. Add about 1 T. honey and continue stirring. Taste and adjust seasoning to taste (maybe a pinch of salt, possibly some more honey). Sauce should be the consistency of a thin gravy. Pour over the pork just before serving.

Extra cocoa spice rub will keep in an airtight container for up to 3 months.

Bread and Butter Pudding

2007-02-13T10:42:00.000-06:00

I'm not a big fan of bread pudding. It's often so heavy, plus no one in our family enjoys things with raisins cooked into them. But this dessert is not a traditional pudding. It's light, delicious and goes together very quickly. Makes a very satisfying treat at the end of a meal. (The leftovers, assuming there are any, are also delicious rewarmed for breakfast!)

4 large eggs
¼ c. milk
¾ c. cream
7 T. sugar
2 T. dark rum or 1 T. vanilla
8 slices white bread
4 T. unsalted butter, softened
1 pint fresh strawberries, hulled & sliced in half

Whisk together eggs, milk, cream, 3 T. sugar and rum or vanilla. Set aside

Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. Overlap bread slices in oiled 9x13 pan. Pour egg mixture over bread and let stand 1 hour.

Heat oven to 400 degrees. Sprinkle pudding with 2 T. sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.

Meanwhile, combine strawberries with remaining 2 T. sugar. Let stand while pudding bakes. Serve strawberries with bread pudding.

Hazelnut Cinnamon Rolls

2007-02-01T15:52:00.000-06:00

3 T butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 T sugar
1 t ground cinnamon
1/8 t ground cloves
1 (1 lb) loaf frozen white bread dough, thawed
3/4 cup powdered sugar
3 T mascarpone cheese
1 T buttermilk

Brush 1 T of melted butter over the bottom and sides of an 8x8x2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface in to a 12x9-in rectangle. Brush 1 T of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.

Position the rack in the center of the oven and preheat to 325F.

Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.

Brush the remaining 1 T of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.

Serve warm.

Ham & Cheese Frittatas

2007-02-01T15:48:00.000-06:00

8 large eggs
1/2 cup whole milk
1/2 t freshly ground black pepper
1/4 t salt
4 oz thinly sliced ham. chopped
1/3 cup freshly grated Parmesan
2 T chopped fresh parsley leaves

Preheat the oven to 375F.

Spray two mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin tins almost to the top with the egg mixture.

Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.

Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.

Serve immediately.

Chicken Divan Southern Style

2007-02-01T15:41:00.000-06:00

2 (10 oz) packages chopped broccoli, thawed
6 cups shredded chicken, cooked
2 (10 3/4 oz) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 T fresh lemon juice
1 t curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 T butter, melted

Preheat oven to 350F.

Drain broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour crean, Cheddar, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11x7-inch casserole dish or 2 (9 inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Baked Salsa Chicken

2007-02-01T15:38:00.000-06:00

4 small boneless skinless chicken breast halves (1 lb)
1 pouch extra crispy seasoned coating mix
1/2 cup salsa
1/2 cup shredded Monterrey Jack cheese

Preheat oven to 400F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.

Bake 20 minutes or until chicken is cooked thoroughly (170F).

Top each ckicken breast with 2 T salsa. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese is melted.

Italian Sausage Rotini

2007-02-01T15:34:00.000-06:00

3 cups rotini pasta, uncooked
1 lb Italian sausage, cut into bite-size pieces
1 can (15 oz) diced tomatoes, undrained
1 cup chopped onion
1/4 cup Balsamin Vinaigrette dressing
3/4 cup shredded Mozzarella

Cook pasta as directed on package.

Meanwhile, cook sausage in large skillet on medium-high heat 10 minutes or until sausage is cooked through, stirring occasionally. Drain sausage; return to skillet. Add tomatoes with liquid, onions and dressing. Cook 5 minutes or until onions are crisp-tender, stirring occasionally.

Drain pasta. Toss with the sausage mixture and 1/2 cup of mozzarella. Sprinkle with the remaining 1/4 cup of mozzarella.

Brown Family Spaghetti Sauce

2007-01-31T15:22:00.000-06:00

This recipe was created and adapted in New Mexico. My father's family is from Santa Fe, and everything there has chile powder in it. Even the Italian food. This sauce is really hearty, works well as a base for lasagna and is a super-duper sauce for any pasta. Simmer it on a cold Sunday afternoon, you'll be rewarded with a rich sauce for supper. The red wine gives this a particularly rich flavor.

2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 medium carrot, sliced into half-moons
2 pounds lean ground beef
1 tsp chile powder
salt to taste
24 oz crushed tomatoes
12 oz tomato paste
1 pinch each of: oregano, thyme, basil, rosemary
1 bay leaf
1/2 cup red wine (plus 1 glass for the cook...ha ha!)
1 small can chopped and drained black olives
2 pounds sliced mushrooms

In a large Dutch oven, heat olive oil over medium high heat. Add garlic, onion and carrots and saute until onion is softened. Add ground beef and continue to saute until all meat is browned. Drain off extra grease.

Add chile powder and saute for one minute. Add salt to taste, tomatoes, spices, bay leaf and wine, mushrooms and olives. Bring to a boil, then simmer, covered, for at least 45 minutes.

You'll want to correct the seasonings and add more salt once it's had a chance to cook down.

Spoon over pasta and enjoy!

Maple Walnuts

2007-01-24T12:48:00.000-06:00

I found this recipe in Martha Stewart "Living". The original plan is to serve the walnuts with sliced pears and Gorgonzola for dessert (which I did and which rocked). But the nuts have many other delicious uses, not the least of which is embellishing a nice steaming bowl of oatmeal. Dessert for breakfast!

These could also be sprinkled on a spinach salad, add crunch to a fruit and yogurt parfait, grace the top of a cake...the options are endless.

1 ¼ t. sugar
¼ t. coarse salt
1 T. unsalted butter
1 T. maple syrup
1 c. coarsely chopped walnuts

Preheat oven to 375 degrees.

Combine sugar and salt in a small bowl.

Put butter and syrup into a sauté pan. Bring to a boil. Remove from heat. Add nuts and toss to coat.

Transfer nuts to a rimmed baking sheet. Sprinkle with sugar mixture, tossing to coat.

Toast in oven until fragrant, about 7 minutes. Let nuts cool completely on sheet set on a wire rack.

Sage & Garlic Crusted Pork Tenderloin

2007-01-24T12:43:00.000-06:00

4-5 garlic cloves, minced
2 T. finely chopped fresh sage
1 ½ t. coarse salt
¼ t. fresh ground pepper
2 T. olive oil
1 pork tenderloin (about 1 ¼ pounds)
1 T. veggie oil

Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper and olive oil in a small bowl. Rub mix all over the tenderloin.

Heat a large heavy skillet over medium high heat; add veggie oil. Add pork and brown all over, about 4 minutes to a side. Transfer skillet to oven and roast pork, turning occasionally until a thermometer inserted into thickets part of the meat registers 145-150 degrees, about 20 minutes. Transfer pork to cutting board, tent with foil and let rest 10 minutes before slicing.

Deglaze pan with some brandy, scraping up the bits. Bring to a low simmer and add a knob of butter, stirring until butter has melted and enriched the sauce. Season to taste with salt and pepper and pour over sliced pork before serving.

Bruschetta Chicken Bake

2007-01-24T08:33:00.000-06:00

This is sooo easy and sooo delicious! But double the recipe if you are serving more than two.

1 can (14.5 oz) diced tomatoes, undrained
1 pkg (6 oz) chicken flavored stuffiing mix
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 t dried basil leaves
1 cup shredded Mozzarella cheese

Preheat oven to 400F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13x9 baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

Bake 30 minutes or until chicken is cooked through.

Crock Pot Pumpkin Oatmeal

2007-01-22T10:58:00.000-06:00

A fine breakfast for cold, dreary mornings. Makes your house smell wonderfully, too! Pumpkin puree and oats are both very high in fiber.

1 c. Irish steel cut oats
1 c. pumkin puree
2 c. milk
1 c. water
1/3 c. brown sugar
1 tsp. cinnamon
dash of freshly grated nutmeg
1 tsp. vanilla extract
cooking spray

In a large bowl, combine milk, water, pumpkin, spices, vanilla and brown sugar. Mix well.

Add oatmeal, stirring to combine.

Spray a large crockpot liner with cooking spray. Add oatmeal mixture and cover. Cook on low overnight for no more than 8 hours. Enjoy for breakfast with more milk, brown sugar, pecans and/or raisins according to your preferences.

Damp Gingerbread

2007-01-22T10:50:00.000-06:00

This is the very best gingerbread I have ever eaten. It is moist, flavorful and has a real bite to it. This has been adapted from Laurie Colwin's wonderful book, More Home Cooking. The golden cane syrup is the secret...it's hard to find, it's rather expensive, but it is irreplacable in this fine recipe. I've had much luck finding it at Cost Plus. Enjoy this gingerbread on a cold afternoon with a strong cup of black tea or a tall glass of cold milk!

5 Tbsp. unsalted butter
12 oz. Lyle's Golden Syrup
2 c. + 2 Tbsp. flour
1/2 tsp. salt
1 3/4 tsp. baking soda
1 heaping Tbsp. powdered ginger
1/2 tsp. ground cloves
1/4 tsp. cinnamon
1 egg, beaten
1 c. milk

Preheat oven to 350 degrees.

Butter a 9-inch round tin and line bottom with parchment. Melt butter and syrup together over med-low heat.

Into a large bowl, sift flower, salt, baking soda, ginger, cloves and cinnamon. Pour liquid over dry ingredients and mix well. Add beaten egg and milk. Batter will be very liquid.

Pour into tin and bake for 50-55 min. The middle should be just set, the edge pulling away from the sides. Tester should yield only a few crumbs. Cool in tin for ten minutes before releasing to a cooling rack.

Sprinkle with powdered sugar, if desired, and serve with a dollop of freshly whipped and sweetened cream.

Blackberry and Rosemary Crumble

2007-01-22T10:45:00.000-06:00

Serves 8

Crumble:
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 1/4 c. extra-fine sugar
1 1/2 c. all-purpose flour
needles from 3 rosemary sprigs, finely chopped

Filling:
2 quarts fresh blackberries
1/2 c. extra-fine sugar
1/4 c. cornstarch
juice of 1/2 lemon

to make the crumble topping, mash together the butter, sugar, flour and rosemary in a large bowl. The best way to do this is with your hands!

In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9x13-inch glass baking dish. Even it out with a spatula.

Crumble the topping over the blackberry mixture. Bake for 1 hour at 350 degrees on a nonstick cookie sheet to catch any overflow, until the topping is browned and the fruit is bubbly. Serve the crumble warm with vanilla ice cream.

Moo Shu Beef Lettuce Cups

2007-01-22T10:41:00.000-06:00

1 lb. 7% lean ground beef
1 c. yellow onion, thinly sliced
2 Tbsp. ginger, grated
2 c. baby bok choy, thinly sliced
1 med red bell pepper, thinly sliced
2 c. mushrooms, sliced
2 Tbsp. low sodium soy sauce
8 Bibb lettuce leaves

Extra soy sauce for dipping

Coat large, non-stick pan with cooking spray. Set over medium high heat. Add beef, onion, ginger and garlice. Break up as cooking until meat is browned, 5-7 minutes.

Add vegetables and soy sauce; cook until bok choy is wilted and bell pepper is tender-crisp, about 3-5 minutes.

Spoon about 1/2 c. mixture into lettuce cups.

Serving: 2 filled cups per person, serves 4

Serve with steamed snow peas seasoned with a few drops of dark sesame oil, and brown rice.

Fast and Easy Chili

2007-01-22T10:35:00.000-06:00

1 - 1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, minced
2 - 16 oz. cans kidney beans, rinsed and drained
2 - 12 oz. jars of salsa (pick your favorite heat and type)
2 Tbsp. chile powder
1/2 tsp oregano
1/2 tsp. cumin
salt to taste

Condiments:
chopped red onion or green onion
cheddar cheese
sour cream
tortilla chips

In a large pot, cook beef, onon and garlic over medium heat. Drain excess grease. Add chile powder and spices until fragrant.

Add beans and salsa. Cover and simmer for 30 minutes, stirring occasionally. Check for seasoning and adjust.

Can be simmered for 4 hours on low in a crock pot.

Serve in bowls, add codiments and enjoy!

Ecuadorian Potato Soup

2007-01-22T10:28:00.001-06:00

1/4 c. butter
1 tsp. sweet paprika
1 med. onion, finely chopped
4 c. water
4 lbs. Yukon gold potatoes, peeled and sliced
2 c. half-and-half
1/4 lb. Muenster cheese, grated
salt to taste

In a large, heavy saucepan heat butter and stir in paprika. Add onion, saute over medium heat until softened. Pour in water, bring to a boil, and add potatoes. Simmer, uncovered, over low heat and stir occasionally.

When potatoes are almost done, add half-and-half and cook until potatoes begin to disintegrate. Stir in cheese, season to taste, and serve immediately.

Serves 4 - 6.

Diabetic Oatmeal Cookies

2007-01-19T22:23:00.000-06:00

1 1/2 C. whole wheat flour
1 1/4 t. baking soda
1 t. Stevia sweetener
1/2 t. salt
1 t. cinnamon
Mix together and set aside.

2 sticks butter
2 eggs
1 t. vanilla
1/4 c. brown sugar
1/4 c. organic evaporated cane juice
1/4 c. applesauce, unsweetened
3 C. oatmeal
1 C. raisins

Cream together butter and brown sugar, add eggs and vanilla, cane juice and applesauce. Add flour mixture in thirds, stirring to combine. Then stir in oatmeal and raisins.

Use large scoop (#40) to make uniform 3-inch cookies. Turn onto baking sheet (preferably baking stone) and bake for 10-12 minutes at 350 degrees.

Fumi Salad

2007-01-19T22:16:00.000-06:00

1 cabbage
1 Top Ramen Noodles, one package, uncooked, without seasoning packet
2 tbls. Rice Vinegar
1/4 Cup green onions
1/4 cup vegetable oil
1/8 cup sugar
4 oz. sunflower seeds, roasted and salted
1 tsp. pepper
4 oz. slivered or sliced almonds
sesame seeds if desired

Cut up cabbage into bite size pieces. Crumble top ramen noodles, pour over cabbage and set aside. Combine rice vinegar, vegetable oil, sugar and pepper. Pour over cabbage. Add additional ingredients and toss to coat. Let sit for 30 minutes in refrigerator. Toss again and serve.

Beef Noodle Bowl

2007-01-04T10:53:00.000-06:00

8 oz linguine, uncooked
3 cups broccoli florets
3 medium carrpts, peeled and sliced
2 t oil
1 lb beef sirloin steak,cut into strips
1/4 cup italian dressing
1/4 cup teriyaki sauce
1 t ground ginger

Cook pasta as directed on package, adding broccoli and corrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.

Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.

Toss poast and meat mixtures in large serving bowl.

Creamy Layered Fruit Sensation

2007-01-04T10:47:00.000-06:00

1 pkg (9 oz) angel food cake
3 T orange juice
1/4 t almond extract
2 1/2 cups milk
2 pkg (4 svg size) vanilla instant pudding
1 1/2 cups whipped topping, thawed
2 pkg (12 oz each) frozen mixed berries, thawed and well-drained

Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.

Pour milk into another large bowl. Add dry pudding mixes. BEat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.

Layer half the cake cubes in bottom of 2-qt glass serving bowl. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hour before serving.

Top with remaining 1/2 cup of whipped topping and reserved berries just before serving.

Rustic Chocolate Cinnamon Bread Pudding

2007-01-04T10:44:00.000-06:00

1/2 cup cream cheese spread
1/2 cup firnly packed brown sugar
2 large egg whites
1/2 t ground cinnamon
1 3/4 cups milk
6 cups whole wheat bread, cubed
2 sqaures semi-sweet baking chocolate, coarsely chopped

Preheat oven to 350F. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing until well blended.

Place bread cubes in a 8-inch square glass baking dish. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.

Bake 30 to 35 minutes or until set in center. Cool slightly; serve warm. Garnish with whipped topping, if desired.

Foil Packet Southwestern Chicken Dinner

2007-01-04T10:37:00.000-06:00

2 cups brown rice, uncooked
1 3/4 cups warm water
4 small boneless skinless chicken breast halves
1/4 cup ranch dressing
1 1/2 t chili powder
1/2 shredded cheddar cheese
4 cups small broccoli florets
1 medium red pepper, chopped

Preheat oven to 400F. Combine rice and water; let stand 5 minutes. Spoon evenly onto centers of four large sheets ofheavy duty foil; top each with 1 chicken breast half. Sprinkle with chili powder. Drizzle with dressing; top with cheese and vegetables.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking dish.

Bake 25 to 30 minutes or until chicken is cooked through (170F).

Butternut Squash & Ginger Soup with Garlic Croutons

2007-01-03T12:53:00.000-06:00

Garlic Croutons:
2 T. butter
2 garlic cloves, chopped
2 c. bread cubes cut from rustic white bread

Soup:
2 T. olive oil
1 medium onion, chopped
¾ c. chopped celery
¼ c. finely chopped and peeled fresh ginger
6 lg. Fresh thyme sprigs
4 c. 1-inch cubes peeled and seeded butternut squash
4-½ c. chicken broth

½ c. whipping cream

For Croutons:

Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and sauté until golden, about 5 minutes. Transfer croutons to paper towels to cool.
(May be made 1 day ahead and stored at room temperature in airtight container).

For Soup:
Heat oil in large pot over medium-high heat. Add onion, celery, ginger and thyme. Sauté until vegetables are soft, about 6 minutes. Add squash and about 4-½ c. of the chicken broth. Bring to a boil and then reduce heat to medium. Simmer until squash is very tender, about 25 minutes. Remove from heat.

Using an immersion blender, blend soup until smooth. (If you don’t have one, work in batches and blend in regular blender until all the squash has been pureed with the broth).

Stir in cream and add more broth to thin, if desired. Season to taste with salt and pepper.
(Soup may be made 1 day ahead. Cool, cover and chill).

Rewarm the soup and serve in bowls, garnished with the garlic croutons.

Creamy Chicken Enchiladas

2007-01-02T14:26:00.000-06:00

1 can (10.75 oz) cream of chicken soup
1 pkg (8 oz) sour cream
1 cup picante sauce
2 t chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Mix soup, sour cream, picante sauce, and chili powder.

Mix 1 cup picante mixture, chicken and cheese.

Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam sides down in 3-qt shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

Bake at 350F for 40 minutes or until hot. Top with onion and tomato.

Mini Italian Mud Pies

2007-01-02T09:20:00.000-06:00

4 mini graham cracker pie crusts in tins
2/3 cup chocolate hazelnut spread
1 pint coffee ice cream
1 can whipped topping

Arrange pie tins on serving platter. Warm hazelnut spread for 40 seconds on high in microwave. Spread 1/4 of the spread into each pie crust and cool for 1 minute. Place 1 large scoop coffee ice cream into each tin to fill pies. Top pies with whipped topping.

Garnish with chocolate covered espresso beans, if desired.

Chocolate Banana Crepes

2007-01-02T09:04:00.000-06:00

Crepe batter:
1 cup flour
pinch salt
1 egg
1 egg yolk
1 2/3 cups milk
1 T melted butter
1/2 t vanilla extract

Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipped topping, thawed

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well-greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.

Spread a thin layer of hazelnut chocolate spread onto crepe and place banana slices down the center. Roll or fold crepe.

Garnish with whipped topping.

Easy Peach Crisp

2006-12-29T19:55:00.000-06:00

2 cans (15.25 oz) sliced peaches, drained
2 pkg (1.6 oz) cinnamon & spice flavored instant oatmeal
1/3 cup flour
1/2 cup chopped walnuts
1/3 cup butter, melted

Preheat oven to 425F. Pour peaches into lightly buttered 2 qt baking dish. Combine instant oatmeal, flour and nuts in a bowl; stir in butter. Sprinkle over peaches.

Bake 15 minutes or until golden brown. Serve warm with ice cream, if desired.

Neiman-Marcus Cookies

2006-12-29T19:50:00.000-06:00

Here's that infamous $1,200 recipe for FREE!

1 cup butter
2 cups flour
1 t baking soda
1 cup sugar
2 1/2 cups blended oatmeal
12 oz milk chocolate chips
1 cup brown sugar
1/2 t salt
1/2 8 oz Hershey bar (grated)
2 eggs
1 t baking powder
1 t vanilla
1 1/2 cups chopped nuts (your choice)

Measure oatmeal and blend in blender to a fine powder. Cream the butter and both sugars. Add eggs and mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, grated chocolate bar, and nuts. Roll into balls and place 2 inches apart on a cookie sheet.

Bake for 10 minutes at 375F.

Brandied Pears with Bleu Cheese

2006-12-28T10:47:00.000-06:00

2-1/2 t. light honey
1/2 c. brandy
1 t. salt
1/2 t. fresh ground black pepper
1 t. finely chopped fresh sage
2 t. finely chopped fresh rosemary
1/2 t. finely chopped fresh thyme
6 firm, ripe pears
1 c. bleu cheese

In an 8 inch square baking dish combine the honey, brandy, seasoning and herbs and microwave to melt the honey, about 20 seconds. Stir and let cool.

Peel the pears and cut in half lengthwise. Using a melon-baller, scoop out the core of each pear. Add pears to honey-brandy mixture and turn once, cut side down, and allow to marinate in fridge for at least 15 minutes and up to 3 hours.

Bring the bleu cheese out to soften about 30 minutes before assembling pears. When ready, turn pears over and fill each center with about one teaspoon of bleu cheese, shaped into a ball. Allow stuffed pears to come to room temperature.

To serve, preheat oven to 450 degrees. Bake pears for about 5 minutes, until warmed through and cheese is just starting to color.

The original recipe for this dish called for (24) Seckel pears, which are very tiny, and was used as an appetizer. As Seckel pears are a magical and elusive thing, I adapted the recipe to suit larger pears such as Anjou or Bosc. Larger pears would still work as a first course but as a side dish for roast goose or other rich meat it would be spectacular. (I know. It was).

Dessert: Caramel Corn

2006-12-27T12:01:00.000-06:00

4 bags microwave popcorn (or enough air popped corn to fill two aluminum roasting pans full)

3 C brown sugar
3 sticks butter
3/4 C light corn syrup
2 1/4 t. vanilla
3/4 t. baking soda

Divide the popcorn into two aluminum roasting pans. Remove any unpopped kernels from popcorn. Set aside. In large saucepan, over medium heat, combine brown sugar, butter and corn syrup. Stir continuously until it boils. Reduce heat to just boiling. Boil five minutes without stirring. Remove from heat and add vanilla and baking soda. Stir well. Drizzle over popcorn, a little at a time, stirring together. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Stir popcorn while cooling so that it doesn't stick together.

Appetizers: Cranberry Salsa

2006-12-19T15:04:00.000-06:00

This stuff is delicious with pork or just as a dip for tortilla chips.

1 cup water
1 cup granulated sugar
1 (12 oz) pkg fresh or frozen whole cranberries
2 T chopped canned jalapeno peppers
1 t dried cilantro
1/4 t ground cumin
1 green onion, white and green parts, sliced
1 t fresh lime juice

Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.

Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.

Desserts: Pumpkin Bread Pudding w/Caramel Sauce

2006-12-19T14:48:00.000-06:00

If it's got pumpkin in it, I'm gonna eat it!!

Bread pudding:
2 cups half-and-half
1 can (15 oz) pure pumpkin
1 cup (packed) + 2 T dark brown sugar
2 large eggs
1 1/2 t pumpkin pie spice
1 1/2 t ground cinnamon
1 1/2 t vanilla extract
10 cups cubed bread (dipped in beaten egg)
1/2 cup golden raisins

Caramel sauce:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

For bread pudding: Preheat oven to 350F. Whisk half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer mixture to 11x17-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Top with whipped sweet cream , if desired.

Appetizers: Tsuni's Potato Latkes

2006-12-13T11:47:00.000-06:00

2 large eggs
¼ c. grated onion
¾ t. salt
¼ t. white pepper
2 T. bread crumbs or matzo meal
1 t. lemon juice
¼ t. dried thyme
1 ½ large red bliss potatoes, peeled and grated
½ c. of oil, butter or (gasp) schmaltz

Beat the eggs.

Add the onions, salt, pepper, crumbs lemon juice and thyme. Grate the potatoes on a medium fine grater. Squeeze into a towel to remove as much water as possible. Add to the egg mixture. Heat half the oil in fraying pan and drop the potato mixture into it by the tablespoonful, adding oil as require. Fry over medium heat until browned on both sides. Drain on paper towels and keep warm in oven until all are fried.

Serve with sour cream and applesauce. For a particularly elegant dish, top each latke with some sour cream and a dollop of good caviar. Heaven.

Appetizers: North Poles

2006-12-12T16:09:00.000-06:00

These are great when dropped into a cup of steaming hot cocoa!

12 peppermint sticks (or canes)
1 pkg semi sweet chocolate morsels

Melt morsels in double boiler or carefully in the microwave (stirring frequently) until chocolate is smooth and dippable.

Dip sticks into chocolate about two-thirds and lay out on waxed paper to cool.

Desserts: St. Nicholas Cookies

2006-12-06T18:41:00.000-06:00

December 6 is the feast of St. Nicholas, patron saint of children (and the real life model for Santa Claus)

“Speculatus” is the traditional cookie baked for St. Nicholas day, full of spices and of lard, but in these no-trans fat days I use a “lighter” dough. Cookie cutters in the shape of a bishop are hard to come by so I made a cardboard template that is about 6 inches tall, from the tip of his bishop's mitre to the bottom of his full robes. Decorate with red and white icing, as well as candies and sprinkles for decorating the good saint's robes. This dough yields about 9 large cookies.

Whisk together thoroughly:

3 c. all-purpose flour
1 ½ t. baking powder
¾ t. baking soda
¼ t. salt
1 T. ground ginger
2 t. ground cinnamon
½ t. ground cloves

Beat on medium speed until well blended:
6 T (3/4 stick) unsalted butter, softened
¾ c. packed dark brown sugar
1 large egg

Add and beat until well combined:
½ c. molasses
2 t. vanilla
1 t. finely grated orange zest

Gradually stir the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours, to develop the flavors. (The dough can also be stored for up to 4 days, refrigerated. Return to room temperature before baking).

To bake, position a rack in the upper third of your oven. Preheat oven to 375. Line cookies sheets with parchment (or lightly grease pans). Place half of the dough on a lightly floured work surface. Very lightly sprinkle flour over dough and dust the rolling pin. Roll out to a scant ¼ inch thick. Lift the dough frequently and ad a bit of flour to work surface and rolling pin as necessary. Cut out cookies and transfer with a spatula to cookie sheet, spacing cookies about 1-½ inches apart. Roll dough scraps and continue cutting out cookies until all the dough is used.

Bake, 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes. Rotate baking sheet halfway through cooking time to ensure even browning. Remove sheet from oven when done and let cookies stand on rack until they firm up slightly. Then remove them to a rack to cool.

Appetizers: Cream Cheese Bacon Crescents

2006-12-06T16:30:00.000-06:00

I'm getting ready for the holiday entertaining and parties where contributed hors d'oeuvres will be needed. Ergo all the appetizer recipes.

1 tub (8 oz) chive & onion cream cheese spread
3 slices of bacon, cooked and crumbled
2 cans (8 oz each) crescent dinner roll dough

Preheat oven to 375F. Mix cream cheese spread and bacon in small bowl until well blended.

Separate each can of dough into 8 triangles each. Cut triangles in half lengthwise. Spread each triangle with 1 generous teaspoon cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.

Bake 12 to 15 minutes or until golden brown.

Serve warm.

Appetizers: Baked Crab Rangoon

2006-12-06T16:26:00.000-06:00

1 can (6 oz) white crabmeat, drained and flaked
4 oz (half of 8 oz pkg) Neufchatel cheese, softened
1/4 cup thinly sliced green onions
1/4 cup mayonnaise
12 won ton wrappers

Preheat oven to 350F. Mix crabmeat, Neufchatel cheese, onions and mayo.

Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above sides of cups. Fill evenly with crabmeat mixture.

Bake 18 to 20 minutes or until edges are golden brown and filling is heated through. Garnish with chopped green onions, if desired.

Serve warm.

Desserts: White Chocolate Fudge

2006-12-06T16:18:00.000-06:00

White chocolate is sooooo rich. Maybe that's why it's sooooo irresistable!

2 pkg (6 sq each) white baking chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/2 cup dried cranberries
1 T grated orange peel

Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.

Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.

Lift fudge from pan, using foil handles. Cut into squares.

(Can be stored in sealed container for up to 3 weeks. Do not freeze.)

Desserts: Pumpkin Roll w/Cream Cheese Filling

2006-11-28T16:29:00.000-06:00

One of the little old ladies at church makes this for every holiday church get-together. We always say, "Save room for Punkin Roll!"

CAKE:
powdered sugar
3/4 cup all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts, optional

FILLING:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 T butter or margarine, softened
1 t vanilla extract
powdered sugar

Preheat oven to 375F. Grease 15 x 10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a flour sack towel with powdered sugar; set aside.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for 1 hour.

Sprinkle with powdered sugar before serving.

Makes 10 servings.

Entrees: Couscous & Garlic Shrimp

2006-11-28T16:18:00.000-06:00

I picked up some couscous at the store. Why? Why not? Despite the fact that I had no idea what it was.

24 fresh or frozen large shrimp
1 T olive oil
4 cloves garlic, minced
1 t dried tarragon, crushed
1/2 t dried thyme, crushed
1/4 t celery salt
1 pkg (5.6 oz) toasted pine-nut flavored couscous
1 1/4 cups chicken broth
1 jar (8 oz) oil packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 pkg (6 oz) fresh baby spinach
12 pitted olives, halved
1 T snipped fresh parsley
shredded parmesan cheese

Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp, pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and celery salt. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.

Prepare couscous according to package directions using the 1 1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque. Pour half of the butter mixture over shrimp.

To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley, and parmesan.

Makes 4 to 6 servings.

Desserts: Holy Moly Pumpkin Pistachio Cannoli

2006-11-27T15:22:00.000-06:00

4 oz mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 t pumpkin pie spice
1/2 cup chopped roasted pistachios
1/2 cup whipping cream
12 prepared cannoli shells

In a large bowl, stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumkin pie spice until smooth. Stir in 1/2 cup of the nuts. Set aside.

In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.

To serve, use pastry bag to pipe pumpkin filling into cannoli shells. Garnish with sprinkled powdered sugar and additional chopped pistachios.

Entrees: Sole with Fresh Tomatoes and Olives

2006-11-27T11:37:00.000-06:00

4 medium plum tomatoes, cored
¼ c. milk
¾ c. panko or fine bread crumbs
4 sole fillets (about 4 oz.) (you could use other white fish fillets)
4 t. olive oil
½ t. salt
¼ t. ground black pepper
½ c. dry white wine
8 pitted green olives, sliced
finely grated zest and juice of 1 orange
1 t. sugar
¼ t. red pepper flakes
2 T. chopped fresh parsley

Seed and chop the tomatoes coarsely.

Heat oven to 200 degrees. Pour milk into a shallow bowl; spread the crumbs on a plate. Dip the sole fillets into the milk, then into the crumbs.

Heat 2 t. olive oil in a medium skillet over medium heat. When hot, put 2 of the fillets in the pan and sauté for about 3 minutes per side, or until cooked through. Transfer to a plate and hold in the oven. Repeat with the remaining oil and fish. Sprinkle lightly with salt and pepper.

Pour the wine into the pan, scraping up any of the crust that has stuck to the pan. Boil down for a few minutes. Add the tomatoes, olives, orange zest and juice, sugar and red pepper flakes. Cook over medium heat about 5 minutes, or until lightly thickened. Season with salt and pepper. Stir in the parsley.

Desserts: Harvest Apple Tart

2006-11-21T14:54:00.000-06:00

1 1/2 cups flour
1/2 cup (1 stick) butter, softened
1 pkg (8 oz) cream cheese, divided
1 pkg (4 svg) lemon flavored gelatin, divided
2 medium Golden Delicious apples, peeled, cored and thinly sliced
1 t cornstarch
1/2 t ground cinnamon
1/3 cup sliced almonds

Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour.

Preheat over to 400F. Place pastry on lightly floured surface; roll out to 14x8 rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin; mix until well blended. Spread onto pastry to within 2 inches of edge.

Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese layer. Fold edge of pastry over apples toward center of tart. (Apples in the center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, for 35 minutes or until crust is golden brown and apples are tender.

Entrees: Layered Fiesta Casserole

2006-11-21T14:48:00.000-06:00

Notice a trend? I'm either a highly efficient chef or just plain lazy. hmmm

1 pb extra lean ground beef
1 medium green pepper, chopped
1 medium red pepper, chopped
1 jar (16 oz) chunky salsa
1 can (14 oz) diced tomatoes, undrained
1 pkg (10 oz) frozen corn, thawed
12 corn tortillas (6 in)
1 1/2 cups shredded sharp cheddar cheese, divided

Preheat oven to 375F. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil.

Spoon 1 cup meat mixture onto bottom of 13x9 baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of shredded cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.

Bake 25 to 30 minutes or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 minutes or until cheese is melted.

Entrees: Stuffing-Crusted Creamy Chicken Casserole

2006-11-21T14:43:00.000-06:00

1 pkg (6 oz)chicken flavor stuffing mix
6 small boneless skinless chicken breast halves
1/2 t garlic powder
1 bag (16 oz) frozen str-fry vegetables, thawed and well drained
1 can (7 oz) whole kernel corn, drained
1/4 cup ranch dressing
1 1/2 cups hot water

Preheat oven to 400F. Sprinkle 1/2 cup of the dry stuffing mix evenly onto the bottom of 13x9 baking dish; top with the chicken. Sprinkle evenly with garlic powder. Cover with the stir-fry vegetables. Mix corn and dressing, spoon over vegetable layer in baking dish. Set aside.

Add hot water to remaining stuffing mix; stir just until moistened. Spoon evenly over corn mixture.

Bake 30 minutes or until chicken is cooked through (170F).

Side Dishes: Green Bean Casserole

2006-11-21T14:37:00.000-06:00

A must for our Thanksgiving meal. What can I say? I'm Southern.

1 can (10 oz) cream of mushroom soup
1/2 cup milk
1 t soy sauce
dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups french fried onions

Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1/2-qt casserole dish.

Bake at 350F for 25 minutes or until hot.

Stir well. Sprinkle remaining onions and bake 5 more minutes.

Side Dishes: Sausage & Apple Stuffing

2006-11-15T10:20:00.000-06:00

1 3/4 cups chicken broth
generous dash of ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
1/2 red apple, chopped
1/2 green apple, chopped
1/2 lb pork sausage, cooked and crumbled
2 cups herb seasoned stuffing cubes
2 cups corn bread stuffing

Heat broth, black pepper, celery, onion and apples in 3-qt saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.

Add sausage and stuffing and stir lightly to coat.

Makes 5 cups.

Side Dishes: Provencal Onion Tart

2006-11-13T11:48:00.000-06:00

Start with a recipe of foccocia dough.

To make the tart topping:

2 - 3 sweet onions, sliced thin
2 t. herbes de provence
1/2 c. good black olives (like Nicoise or Kalamata), pitted and chopped into bits

In a heavy skillet place 2 T. butter & 2 T. olive oil. When butter has melted, add onions. Cook over low heat until onions soften, stirring from time to time. When onions are soft, continue cooking slowly, until they begin to brown and caramelize. Add 1 t. sugar.

When onions are ready, spread over fococcia dough. Sprinkle with herbs and olives and bake at 425 degrees for about 20 minutes or until edges of dough are golden brown.

Breads: Foccocia

2006-11-13T11:44:00.000-06:00

This is a standard in our house. We use it for foccocia, for pizza crust (the best EVAH) and fougasse.

Place in small bowl:
2 T. yeast
2 t. sugar
1 c. warm water

When yeast foams add 2 T olive oil and 2 t. salt

Add in 4 c. flour (add more as necessary) to form dough. Knead until smooth and elastic.

Let rise, covered, in oiled bowl until double.
Prepare as desired, rolling or pushing dough flat for fococcia, pizza or fougasse.

Bake at 425 degrees for 8-10 minutes for foccocia, somewhat longer for pizza.

Foccocia Topping:Sprinkle dough with 4 T. olive oil, 1 t. red pepper flakes, 1 t. poppy seeds before baking.

Fougasse is a little French snacky treat. To make, pull off bits of dough, roll into balls and then roll flat. Make long slashes (3 or 4) on the inside of the dough, leaving the edges intact. Pull the slashes apart slightly and then top with whatever you like. You can sprinkle them with herbs, with garlic and olives, with tomato sauce...whatever strikes your fancy. You can even make sweet ones with jam, cinnamon sugar and nuts, whatever you like.

Desserts: Chocolate RATED R Raspberry Brownie Mousse Delight

2006-11-07T08:54:00.000-06:00

Brownie:
1 2/3 cups (10 oz pkg) dark chocolate morsels, divided
1 1/4 cups all-purpose flour
1/2 t baking powder
1/2 t salt
1 cup granulated sugar
1/3 (2/3 stick) butter, softened
1 t vanilla extract
2 large eggs
1/3 cup raspberries, mashed

Raspberry Mousse:
1 pkg (8 oz) cream cheese, softened
3/4 cup powdered sugar
1/2 t vanilla extract
6 to 7 drops red food coloring (optional)
1/4 cup raspberries, mashed
1/3 cup whipping cream

For brownies:
Preheat oven to 350F. Grease 9-inch square baking pan.

Microwave 1 cup chocolate morsels in small bowl for about 45 seconds; stir. Morsels may retain some of the original shape. If necessary, microwave an additional 10 to 15 seconds, stirring just until smooth; cool to room temperature.

Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared pan.

For raspberry mousse:
Chop remaining morsels into roughly 1/4 pieces. Beat cream cheese, powdered sugar, vanilla extract and food coloring in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.

Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour.

Cut into bars and garnish with fresh whole raspberries.

Pasta Dishes: Grilled Chicken Cashew Pasta Salad

2006-11-06T15:49:00.000-06:00

1 cup uncooked orzo or small ring pasta
3 boneless skinless chicken breast halves
1/2 cup diagonally sliced celery
2 green onions, sliced
1/3 cup coarsely chopped cashews
1/4 cup chopped red bell pepper
1/2 cup mayonnaise
1/3 cup sour cream
1 T lemon juice
1 1/2 t prepared mustard

Coat grill rack with non-stick cooking spray. Preheat grill to medium direct heat. Cook and drain pasta according to package directions; set aside. Sprinkle chicken lightly with salt and pepper, if desired. Place chicken on grill. Grill, covered, for 5 to 8 minutes per side until tender and no longer pink (170F). Remove from grill. Cool slightly, cut into bite-size pieces.

Combine chicken and remaining ingredients in medium bowl; toss to mix. Season to taste with black pepper. Serve immediately or cover and refrigerate.

Soups: Tortilla Soup

2006-11-05T12:00:00.000-06:00

This recipe seems a little fussy but it's mostly just a lot of frying (I would never bother if it was that complicated).

6 dried guajillo chiles, stemmed
2 dried pasilla chiles, stemmed

12 5-6 inch diameter white corn tortillas
2/3 c. plus 2 T. corn oil

2 c. coarsely chopped plum tomatoes
1 ½ c. water
¼ small white onion
2 large garlic cloves
2 large fresh cilantro sprigs
Pinch of baking soda
4 c. chicken broth

Toppings
crumbled queso fresco
2 avocados, peeled, pitted and diced
sour cream

Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4 inch strips.

Stack 6 tortillas and cut into 1x ¼ inch strips. Heat 2/3 c. oil in heavy medium skillet over medium high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp ands golden, about 1 minute. Using slotted spoon, transfer strips to paper towels.

One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds each side. Transfer to paper towels.

Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. (Really, just that briefly). Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.

Combine tomatoes, water, onion, garlic, cilantro and baking soda into heavy large pot. Coarsely crumble whole tortillas and the guajillo chiles into pot. Bring to a boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.

Take pot off heat and using an immersion blender, puree mixture until smooth, while gradually adding 3/4 c. chicken broth. (If you don't have an immersion blender (and you should), you can use a regular blender. Working in 3 bathches, puree until smooth, adding 1/4 c. broth to each batch).

Heat 2 T. oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add remaining chicken broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.

Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, avocado and sour cream

Makes 6 servings.

Desserts: Luscious Four-Layer Pumpkin Cake

2006-11-03T10:46:00.000-06:00

Luscious? Sounds X-rated.

1 pkg yellow cake mix
1 can (15 oz) pumpkin
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) whipped topping, thawed
1/4 cup caramel topping
1/4 cup chopped pecans, optional Lorraine!

Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of pumpkin, milk, oil, eggs, and 1 tsp of pumpkin pie spice in large bowl until well blended. Pour evenly into prepared pans.

Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl until creamy. Add sugar, remaining pumpkin and remaining pumpkin pie spice; mix well. Stir in the whipped topping.

Cut each cake in half horizontally with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between the layers. (Do not frost top of cake.) Drizzle top of cake with caramel topping and sprinkle with chopped pecans just before serving.

Desserts: Spiced Pear Layered Dessert

2006-11-03T10:37:00.000-06:00

1 pkg (14.5 oz) gingerbread mix
2 1/2 cups cold milk
2 pkg (4 svg size ea) vanilla flavor instant pudding
1/2 tsp ground cinnamon
1 tub (8 oz) French Vanilla whipped topping, thawed
2 cans (16 oz ea) sliced pears, drained

Prepare gingerbread as directed on package; cool completely. Cut into 1/2 cubes.

Pour milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 minutes or until well blended. Gently stir in 2 cups of the whipped topping. Layer one-third each of the gingerbread cubes, pears and pudding mixture in 3-qt serving bowl; repeat layers twice.

Refrigerate at least 1 hour. Top with the remining 1 cup of whipped topping and sprinkle with cinnamon for garnish just before serving.

Entrees: Foil-Pack Chicken Tacos

2006-11-02T16:00:00.000-06:00

Look, Ma! No dishes!

4 small boneless skinless chicken breast halves (1 lb)
4 tsp taco seasoning mix
2 cups thinkly sliced peeled potatoes
1 cup Mexican style shredded cheese
1/2 cup salsa
1/4 cup sour cream

Preheat oven to 400F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp of salsa.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1 baking pan.

Bake 30 to 35 minutes or until chicken is cooked through (170F) and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp of sour cream.

For added color and texture, serve with a tossed mixed green salad.

Entrees: Apricot Chicken with Almonds

2006-10-30T19:03:00.000-06:00

4 skinless boneless chicken breast halves
extra virgin olive oil
3/8 t. salt
½ t. black pepper
1/3 c. sliced almonds
½ c. apricot preserves (you can also use peach preservesl)
1 ½ T. soy sauce
1 T. whole-grain mustard (or Dijon)

Put oven rack in lower third of oven and preheat to 400. Lightly oil a 13x9 flameproof baking dish (not glass).

Pat chicken dry and drizzle with olive oil. Sprinkle with ½ t. salt and ¼ t. pepper total, then arrange on a rack, ¼ inch apart, in baking dish. Bake 10 minutes.

While chicken bakes, toast almonds in a small skillet over low heat, stirring occasionally until golden brown. Watch, as they will burn if you’re not careful.

Meanwhile, cook apricot preserves, soy sauce, mustard, and remaining 1/8 t. salt and ¼ t. pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.

Turn on broiler and broil chicken 4-5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Sprinkle with toasted almonds and serve.

Seasonal bonus when fresh apricots are available:

Take 8 apricots and cut in half lengthwise. Remove the stone. Warm a skillet over medium-low heat with 1 T. butter. Put in the apricots, cut side down and cook for a few minutes, until they start to release a little juice and begin to brown. Turn them over and cook another minute or two and serve 4 slices with each chicken breast.

Desserts: Baked Pears on Puff Pastry with Caramel Sauce

2006-10-28T19:52:00.000-05:00

For pastry bases:
¼ c. sugar
1 sheet frozen puff pastry, thawed

For pears and sauce:
2 large firm, ripe pears (I like Bosc but others are fine so long as they are firm & ripe)
2 T. unsalted butter, cut into bits
½ c. sugar
1 T. fresh lemon juice
½ c. heavy cream

Make pastry bases:

Preheat oven to 375 and lightly butter a heavy baking sheet.

Sprinkle a work surface with sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut dough into 4 rectangles and transfer to baking sheet. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.

Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry in middle of oven 25-35 minutes or until golden brown, and transfer to a rack to cool. (Pastry bases may be made 1 day ahead and kept in an airtight container).

Make pears and sauce:

Preheat oven to 375 degrees (if bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.

Peel, halve and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle ¼ c. sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.

Transfer cooking juices to a small heavy saucepan. Add remaining ¼ c. sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes.

Sprinkle each pastry base with confectioner’s sugar and top with a pear half. Serve baked pears with caramel sauce.

Serves 4.

I Need a Good Solid Cookie Icing Recipe

2006-10-22T18:59:00.000-05:00

I've got some great cookie cutters for Halloween: ghost shape, bat shape, pumpkin shape. But every icing I have tried is soft and/or runny. I want an icing that will be thick and solid. Even the ready-made stuff (gag!) is too soft for me.

Any suggestions? Thanks!

Desserts: Apple Pecan Cheesecake

2006-10-21T15:58:00.000-05:00

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 Tbsp brown sugar
4 pkg (8 oz each) cream cheese, softened
1 1/2 cups firmly packed brown sugar, divided
1 tsp vanilla
1 cup sour cream
4 eggs
4 cups chopped peeled apples (about 3 medium)
3/4 cup chopped pecans
1 tsp ground cinnamon

Preheat oven to 325F. Line 13c9 baking pan with foil, ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp brown sugar; press firmly onto bottom of pan.

Beat cream cheese, 1 cup of brown sugar, and the vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, apples, pecans, and cinnamon; spoon evenly over the cheesecake batter.

Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.

Entrees: Eggplant Creole

2006-10-21T15:42:00.000-05:00

1 cup chopped ham
1 large eggplant
1/2 bell pepper, chopped
1/4 cup chopped parsley
1 medium onion, chopped
1 cup Romano cheese
2 cloves garlic, minced
1 large can tomatoes, juice saved
1 tsp fresh basil
1/4 + 1 tsp Cajun seasoning
salt and pepper to taste

Peel eggplant under running cold water. Cube and place in bowl of cold water to cover. Add 3 Tbsp salt and set aside.

In a large skillet, saute chopped ham, onion, garlic, and bell pepper. When light brown, add drained tomatoes and seasoning, blend well.

Rinse cubed eggplant well and add to skillet with the liquid drained from tomatoes. Put lid on and cook until liquid is reduced and eggplant is tender. Sprinkle with cheese and parsley over all.

Serve over rice.

(I got this recipe from an authentic Cajun girl!)

Entrees: Peppered Pork Tenderloin with Cherry Salsa

2006-10-20T16:40:00.000-05:00

1 pound dark sweet cherries, pitted and chopped (about 2 cups)
4 t. fresh lime juice
zest of one lime
½ medium red onion, finely chopped red onion
1 seeded jalapeno pepper, finely chopped
¼ c. finely chopped cilantro (or to taste)
¾ - 1 pound pork tenderloin, trimmed of excess fat
2 T. crushed black peppercorns
1 T. olive oil

Preheat oven to 425 degrees.

In a bowl stir together cherries, line juice and zest, onion, jalapeno and cilantro.

Season pork with salt and press peppercorns into it. In a large heavy skillet, heat oil over moderately high heat until hot but not smoking and brown pork on all sides.

Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 degrees, about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minute. Slice pork into ½ inch thick medallions and serve with salsa.

Entrees: Cheesy Spinach and Artichoke Stratta

2006-10-20T15:45:00.000-05:00

1 package (10 oz) frozen spinach, thawed
2 cups chopped artichoke hearts
1 1/2 cups finely chopped onion
3 Tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
8 cups cubed French, Italian, or sourdough bread
2 cups coarsely grated Gruyere
1 cup finely grated Parmigiano-Reggiano
2 3/4 cups milk
9 large eggs
2 Tbsp Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large skillet over moderate heat, stirring until soft, 4 to 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, and nutmeg and cook, stirring for 1 minute. Stir in spinach and artichokes, then remove from heat.

Spread 1/3 of bread cubes in a buttered 3-qt shallow baking dish and top evenly with 1/3 of spinach mixture. Sprinkle with 1/3 of each cheese. Repeat layering twice, ending with cheeses.

Whisk together eggs, milk, mustard, and remaining salt and pepper in a large bowl and pour evenly over stratta. Chill stratta, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350F. Let stratta stand at room temperature for 30 minutes.

Bake stratta, uncovered, in middle of oven until puffed, golden brown, and cooked through, approximately 45 to 55 minutes. Let stand 5 minutes before serving.

Makes 6 to 8 servings.

Side Dishes: Apple-Stuffed Acorn Squash

2006-10-20T09:53:00.000-05:00

2 acorn squash
2 Tbsp butter or margarine
2 medium apples, peeled and chopped
1/2 cup chopped pecans
1/2 cup apple juice
2 Tbsp light brown sugar
1/2 tsp nutmeg

Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13x9-inch baking dish. Add water to depth of 1 inch.

Cover and bake at 350F for 45 minutes; drain. Return squash to dish, cut side up. Set aside.

Melt butter in a large skillet over medium heat; add apples, pecans, apple juice, sugar, salt, and nutmeg. Cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.

Bake for another 15 minutes or until apples are tender.

Serves 4.

Per serving: Cals 318, 17g fat, 16mg chol, 591mg sodium, 45g carb, 3g protein, 7g fiber.

Side Dishes: Savory Squash Crisp

2006-10-20T09:03:00.000-05:00

1 butternut squash (2 lb) - peeled, seeded, and cut into 1/4 inch cubes
1/4 cup butter or margarine, divided
1/2 tsp salt, divided
1/4 tsp pepper
1 cup chopped onion
2 cups toasted bread cubes
1/4 cup crushed dried rosemary
1/4 cup chopped walnuts (optional)

Preheat oven to 400F. Bring a large pot of water to a boil. Drop in squash cubes. Cook for 7 to 8 minutes or until fork tender. Drain well. Spoon squash into a 3-qt baking dish. Toss with 1 Tbsp butter, 1/4 tsp salt, and pepper. Set aside.

Meanwhile, melt remaining 3 Tbsp butter in a large skillet over medium heat. Sdd onion and saute 5 minutes or until tender. Stir in bread cubes, remaining 1/4 tsp salt, and rosemary and saute 1 to 2 minutes to coat with butter. Stir in walnut; spoon over squash.

Bake for 10 minutes or until bread cubes are lightly browned. Toss before serving.

Serves 4.

Per serving: Cals 258, 12g fat, 30mg chol, 425mg sodium, 36g carb, 4g protein, 5g fiber.

Welcome to The Bon Vivant Gourmet!

2006-10-19T18:42:00.000-05:00

This blog was created for those of us who delight in the discovery new and delicious recipes and sharing them with others. And hopefully encourage our culinary-inclined friends to share a few of their secrets!

E-mail jLow at cricket_alley@yahoo.com to be added as a member of this blog.

Then feel free to post as many of your favorites and check back often to see recipes posted by other "lovers of good food."

Bon appetit!