Category Archives: Recipes

Here are some fun easy summer recipes to enjoy:

Easy Grilled Skewered Shrimp

• 1 lb. peeled and deveined LARGE shrimp – leave the tail on or off – up to you
• Two tablespoons lemon juice
• ¼ cup olive oil
• 1 tsp. Italian seasoning or Cajun – depending on what you’re in the mood for
• 6-8 wooden skewers
• 1 lemon cut into wedges

Directions:
Mix lemon juice, olive oil and seasoning in a large plastic zip lock bag
Once the ingredients are combined, add the cleaned shrimp to the bag
Marinate for minimum of 15 minutes up to 2 hours
Thread the shrimp on to skewers (trust me it’s the easiest way to cook them)
Grill for 2-3 minutes on each side
Or broil for 2-3 minutes on each side
Serve with lemon wedges

Greek Chicken Kabobs

• 1 & 1/4 lb. boneless chicken breast cut into 2 inch chunks
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 2 teaspoons minced garlic
• ½ teaspoon black pepper
• 1 red pepper, seeded and cut into 1 inch pieces – you can use green bell peppers but they don’t always “agree” with people
• 1 red onion cut into 1 inch pieces
• 6-8 wooden skewers

Combine lemon juice, olive oil, oregano, garlic and black pepper in a bowl or zip lock bag, add chicken and marinate overnight.

When ready to cook, alternate chicken, onion, pepper on skewer
If grilling – cook 5 minutes on each side
If broiling – cook 8-10 minutes on each side

Dipping Sauce:
You can either make this yourself or buy a pre-made Tzatziki sauce—you can usually find it where they sell humus (Cesar’s Food is the brand I use), Green Goddess dressing, or any kind of yogurt dill dressing.

If you’re ambitious here’s how to make it yourself:

• 1 cup of plain Greek yogurt
• 2 teaspoons olive oil
• Salt and pepper to taste
• ½ cup minced cucumber
• ¼ cup minced fresh parsley
• Optional garnishes: lemon wedges chopped parsley

Watermelon for Grownups

And…no summer picnic wouldn’t be complete without watermelon.  But here’s an “adult” version.

• One round “sugar” watermelon
• 2 cups vodka
• Cut a 4-5 inch hole in the top
• Using a paring knife chop the inside of the watermelon to make it chunky
• Add 2 cups vodka
• Fresh mint – pick just before serving
• Put the watermelon in a bowl or a pan so it doesn’t leak all over, chill overnight in refrigerator

Scoop out the watermelon chunks and add  1 cup to a blender
Mix on high adding more watermelon as it emulsifies
Once it’s frothy, pour into an appropriate glass and garnish with fresh mint.
Cheers!

If  you are planning a tea-party I wanted to re-share a traditional menu with you:

Classic afternoon finger sandwiches:
Egg salad
Cucumber & cream cheese
Smoked salmon & cream cheese
Roast Beef
Chicken Salad
Make the sandwiches out of white bread.
Cut the crust off the bread and cut the sandwiches in half at an angle.
Scones, Tea, and Voila!

Pizza Rustica is one of several Italian Easter pies.  It’s a traditional savory dish and usually takes a day and a half to prepare.  But here is a simpler recipe.

Ingredients – for 2 pies…believe me they will fly out of the kitchen.  It can keep on the counter all day.

Original recipe yields 16 servings

Ingredient Checklist

• 4 unbaked 9-inch pie crusts, divided
• 2 (16 ounce) containers whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 eggs
• ¼ pound pepperoni
• ½ pound sweet capicola (coppa)
• ½ pound salami
• 1 egg white, slightly beaten

Step 1

Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.

Step 2

Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and salami; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.

Step 3

Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.

Step 4

Bake in the preheated oven until crust is golden brown, 45 to 60 minutes.  Let cool for about 10 minutes before serving.

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Quick, Easy and Impressive.  You can make the brownies but if you’re tight for time, buy them.

Brownie Trifle

• 1 lb. brownies – cut into 1 inch cubes
• 1-2 cans whipped cream
• ½ lb. cherries – if fresh, take out the pits, or use frozen.  Another trick is to buy LUXARDO cherries – they come in a heavy syrup and are the original maraschino cherries.  They’re a little pricey but worth it.
• 1 cup crushed chocolate chips
• 6 wide mouth wine glasses, martini glasses (just to be fancy)

Squirt a bit of whipped cream into the bottom of the glass.

Add 2-3 cubes of brownies.

Add 2-3 cherries.

Another squirt of whipped cream.

Repeat until glass is full.  Garnish with a sprinkling of chocolate chips and a cherry on top.

If you want to be even fancier, put a stick of cinnamon just to make it look pretty.

Cheese Stuffed Corn Cakes

SERVINGS

6 arepas

INGREDIENTS

• 2 cups precooked corn meal
• 2 cups hot water
• ¼ teaspoon salt
• 2 tablespoon soft butter divided
• 12 slices mozzarella cheese

INSTRUCTIONS

In a medium bowl mix the corn meal, water, salt and ½ the butter. Knead with your hands for about 3 minutes moistening your hands with water as you work.

Form 6 small balls with the dough.

Place each ball between 2 pieces of parchment paper, and with a flat pot cover or rolling pin, flatten to about ⅓ inch thick.  The arepas should be about 5” in diameter.

Add the butter to a nonstick pan over medium heat.  Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or until they are golden brown.

Split the arepas using a knife as you would do with an English muffin and stuff with 2 slices of mozzarella cheese.

Place the stuffed arepas back on the skillet over medium high heat and cook 2 minutes on each side or until the cheese is melted and serve immediately.

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BIRRIA – Columbian Stew

It’s a little spicey so use your judgement.

INGREDIENTS

• 2 dried chile peppers, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried habanero chile pods, stemmed and seeded
• water to cover
• 6 cloves garlic
• 1 slice onion, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 2 ½ onions, chopped
• 3 ½ pounds boneless beef chuck roast, cut into chunks
• 6 bay leaves

INSTRUCTIONS

Place the dried chiles into a saucepan and cover with water.  Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.

Pour chile sauce mixture into a blender.  Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.

Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.

Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes.  Add beef back in and season with salt.

Last year I gave you a Pasta Fagioli recipe, but found an easier way to make it in a crock pot. It’s simple and inexpensive.

Pasta Fagioli   (pronounced Pasta Fa-zool)

This is more like a stew.  If you want it more like a soup, see note at the bottom.

Ingredients:
(3) tablespoons of olive oil
(3) cloves large garlic chopped
(1) medium onion chopped
(1) tablespoon chopped fresh parsley or (1) teaspoon dried
(1) teaspoon dried oregano
(1) 14-oz can diced tomatoes
(1) 16 oz. can of tomato sauce (I like Rao’s with basil)
8 oz. vegetable or chicken broth
(2) 8 oz. cans Cannellini Beans (drained and rinsed)
¾ lb. dried (uncooked) small pasta shells (I like the shells because the beans get nestled in them and they hold the sauce better)
1 cup grated Parmesan or Romano Cheese
½ cup dry red wine
Salt and Pepper
Crushed red pepper – optional  (you can put it on later or add to the mix to cook)
Fresh chopped basil – for garnish

Directions:
Sauté onion and garlic in olive oil – put it crock pot with the rest:
Add tomato sauce, diced tomatoes, broth, wine and herbs, Add parmesan cheese and  pasta and cook on low for 2 hours, stirring occasionally.  If it starts to get too thick add a little more broth
Garnish with basil, more grated cheese and crushed pepper.  This will last in the frig for a week and in the freezer for a couple of months

Easy peasy

For soup:
Add 2 chopped carrots and 3 stalks of chopped celery, and 16 oz. of vegetable of chicken stock – follow same directions

Another easy recipe: (I think they call this a “hack” – quick solution?)

Chicken Soup

Ingredients:
½ roasted chicken from the grocery store – take the meat off the bone and set aside
(1) large onion – sliced
(2) cloves garlic – minced
(2) large carrots – cut in chunks
(3) stalks of celery – cut in 1 inch chunks
(3) tablespoons fresh copped parsley (or 1 tablespoon dried)
(1) tablespoon fresh chopped dill (or 2 teaspoons dried)
(4) cups chicken stock
¼ cup grated parmesan cheese
Salt and pepper to taste

Add noodles, rice or barley – cook according to instructions or add to soup directly

Directions:
Sauté onion, garlic, carrots, celery until soft
Add chicken stock, herbs and shredded chicken
Simmer for 45 minutes

Easy Minestrone Soup  (Minestrone comes from the Italian word Minestra which means soup!) Easy Soup Soup!

This is a very healthy, hearty soup.  It can keep in the fridge for about a week, and you can freeze it.

Ingredients:

• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil – I prefer Italian olive oil (EVOO or Light – up to you)
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 cups reduced-sodium chicken broth
• 2 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 tablespoon dried basil
• 1 1/2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1 cup uncooked pasta (Mezzi Rigatoni or Shells)
• 1/3 cup teaspoons grated Parmesan cheese

Directions:

Sauté the celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.

Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.

Ladle soup into bowls. Sprinkle with cheese. Serve with crusty bread.

Another hearty stew/soup:

CABBAGE & BEANS     

• 1 (8 ounce) package dried beans, soaked overnight (or 16 oz canned white beans, drained)
• ½ pound smoked sausage (or your favorite vegan substitute – sounds like an oxymoron to me) Pepperoni or Chorizo is good for this – set aside a few slices for garnishing
• 16 oz chicken or vegetable broth
• 5 cups shredded cabbage
• 1/2 cup butter
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon garlic powder
• 1 (28 ounce) can diced tomatoes

Directions:

In a large pot, combine the beans, sausage, broth, cabbage and butter.

Season with salt, pepper and garlic powder.

Bring to a boil, then reduce heat to low and set a lid on top but leave a crack for steam.

Simmer for 1 1/2 hours.

Remove the lid, add the tomatoes and; simmer 15 to 20 minutes.

And if you’re in a cheesy kind of mood:

Grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.

*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.

Place 2-3 slices of Swiss cheese on each slice of bread.  When cheese starts to melt top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand
*Same routine as above substituting cheese and adding peppers

Now on to the turkey and the fixings.  Left overs?  Turkey meatloaf! 

Depending on how much you have, chop 2-3 cups of turkey in a food processor…don’t pulverize it, just chop it.  Add left over stuffing and a little melted butter—2-3 tablespoons.  Form into a loaf pan and cover with foil. Bake on 325 for about 20-minutes until heated through.  As soon as it comes out of the oven spread cranberry sauce on top.  Voila!

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If you are having house-guests you’ll want to have this handy and easy finger picking offering:

Ham & Cheese Sliders

• 12 Hawaiian style rolls – split in half (top and bottom)
• ¾ pound deli ham thinly sliced
• ½ pound Swiss cheese
• 6 tbsp melted butter
• 2 tsp Dijon mustard
• 1 ½ tsp dried minced onion
• 1 tsp Worcestershire sauce
• 1 tbs chopped parsley
• Cooking spray

Preheat oven to 350.
Coat sheet pan with spray.
Place bottom of rolls on the pan.
Layer ham first and then cheese.
Place top of rolls over the cheese.
In a small bowl whisk the butter, mustard, dried onion, Worcestershire sauce.
Drizzle mixture over rolls.
Cover sandwiches with foil and bake for 15 minutes.
Uncover and bake 3-5 more minutes until tops are lightly browned.

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And of course Thanksgiving wouldn’t be complete without Patricia Dorph’ s apple-pie recipe.

Apple Pie

Pastry  for two 9 inch  pastry pans:

• 2 cups flour
• 1/2 tsp salt
• 2/3 cups butter
• 2-3 tbs cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces, pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in fridge for 15-30 minutes
• Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 5 cups, cored, peeled and thinly sliced Granny Green and Mackintosh
• Mix together and add to apples
• 3/4 cups brown sugar
• 2 tbs flour
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 2 tbs butter
• Place into pie pan
• Roll out top dough for crust and place on top
• Make 4 slashes in top crust

Bake 450 degrees for 15 mins. Turn heat down to 350 degrees and bake for 20 to 35 mins. Remove when golden brown.

Serve with whipped cream or ice cream. Enjoy!

Halloween is in a few weeks and we surely need a few treats.  For the bakers I want to revisit a wonderful seasonal pie, and a comfort food recipe.

If you’re craving the traditional pumpkin pie, this is courtesy of Heidi Dugan.

Pumpkin Pie

Pastry  for two 9 inch  pastry pans:

• 2 cups flour
• 1/2 tsp. salt
• 2/3 cups butter
• 2-3 tbs. cold water

Sift flour and salt together

Add butter and cut it through with pastry blender until mixture is in pieces, pea size

Add cold water a few drops at time until moistened enough to hold together in a ball

Wrap in plastic and chill in frig. for 15-30 mins

Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 2 Large eggs, beaten
• ¾ Cup brown sugar (may also use white sugar)
• ½ Teaspoon salt
• 1 Teaspoon cinnamon
• ½ Teaspoon ginger
• ¼ Teaspoon nutmeg
• ¼ Teaspoon clove
• 15 Oz can pumpkin puree
• 1 12 Oz can evaporated milk

In a medium bowl combine ingredients in order listed above.

Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.

Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.

Cool 2 hrs. and serve or refrigerate.

Short Ribs – Crock Pot Recipe – You can make two different dinners from this

• 2 lbs. short ribs
• 1 lb. mushrooms – washed and sliced
• 1 large leek (or onion) sliced thin
• 3 cloves crushed garlic
• 1 tablespoon olive oil
• 1 ½ cups dry red wine (don’t worry the alcohol will evaporate)
• 8 oz. broth (bone is the best but you can use chicken or vegetable)
• 1 tsp. ground savory
• 1 tsp. dry oregano
• 1 tsp. thyme
• Pinch of salt
• Fresh ground pepper – to your taste

Brown the short ribs in the olive oil.  Don’t overcook. Remove and set aside.

Brown the leeks and garlic in the same pan.

Pour the wine and broth into the crock pot and add savory, oregano, thyme, salt & pepper.  Stir together.

Add ribs and top with the mushrooms.

Cook 6 hours on high or 8 hours on low.

The meat will literally fall off the bone, that you can discard.

First meal is the beef.  Serve with mashed potatoes.

Second meal (which is the best part for me)

Pappardelle pasta.  Those are the long flat ones that are about a ¼ inch thick.  They  usually come in spirals. Depending on how many people you are feeding you can decide how much pasta to make.

Use the mushroom sauce on top of

Garnish with fresh basil, grated parmesan, or pecorino cheese.

If you’re like me and you want to give it a kick, sprinkle crushed red pepper.

Buon appetito!

Pasta Fagioli (pronounced Pasta Fazool) – This should feed at least 6 people — and it freezes well too

Ingredients:

• 1-2 loaves of Crusty Italian Bread
• (3) 15 oz cans cannellini beans
• 1/4 cup extra virgin olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, chopped
• 4 oz pancetta or approx 4 slices bacon, diced
• 2 tsp minced fresh rosemary
• 3 cups beef broth
• 3 cups chicken broth
• 1 cup crushed tomatoes
• 1 3/4 cups small pasta shells, uncooked
• 1 tsp kosher salt
• crushed red pepper flakes, optional
• parmesan cheese, optional

Instructions:

• Drain ONE can of beans and set aside.
• In a large soup pot, heat olive oil. Add onion and pancetta and sauté until onions are golden, about 5 minutes. Add garlic and rosemary and sauté about 4 additional minutes.
• Transfer sautéed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
• Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Simmer while pasta is cooking.
• In a separate pot, cook pasta shells until al dente. Box should give you timing.  You don’t want them mushy.
• Once the pasta is cooked, remove from heat, drain and add to bean mixture.
• Simmer everything together for 8-10 minutes.
• If you like a little kick, top with crushed red pepper; Serve, topped with red pepper flakes and parmesan cheese, with crusty bread.

For those of you who have been assigned to the local cake sale, here is one of my favorites.  But I warn you, you will want to make one for yourself.  Just yourself.  It’s from Patricia Dorph who gave us her Busch de Noel cake last Christmas.

Patti’s Plum Cake

Ingredients:

• 9” round pie pan – greased
• 1 cup butter – softened
• ¾ cup sugar
• 1 cup flour
• 1 tsp. Baking Powder
• Pinch of Salt
• 2-3 plums cut into slices
• 2 eggs beaten
• 1 tsp. vanilla
• 2 tsps. Cinnamon
• 2 tsps. Powdered sugar
• Juice of lemon

Instructions:

• Beat sugar into butter; add eggs and vanilla.
• Add flour and beat mixture well.
• Spread mixture into greased pan.
• Starting in the center, place plums on top in wagon-wheel design (spokes coming from the center).
• Bake 45 minutes – test with a toothpick.
• Let cool.
• Sprinkle cinnamon and powdered sugar to taste, squeeze lemon juice over cake top of cake.

TUSCAN STYLE COLLARD GREENS (A LITTLE BIT OF ITALY)

INGREDIENTS

• 2 large bunches local collards
• 16 oz. low-sodium vegetable broth, divided
• 1/3 cup extra-virgin olive oil
• 1 clove garlic, chopped
• 2 large leeks, washed, white part diced (slice 2-3 rings for garnish)
• 1/3 lb. pancetta or bacon chopped

DIRECTIONS

• Cut or tear collard leaves off stems.
• Clean by rinsing repeatedly in cold water Soak and use a salad spinner if you have one.
• Cut into two-inch strips.
• Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for later), and bring to a low boil.
• Cook until collards are almost tender, about 20 minutes. Drain and set aside.
• Heat olive oil in a large frying pan over medium heat.
• Sauté garlic for two minutes, or until tender. Using slotted spoon, remove garlic to a bowl.
• Add diced leeks to pan, and sauté until tender, about 10 minutes—do not brown.
• Remove leeks to garlic bowl. Add pancetta/bacon to frying pan, and sauté until browned.
• Return garlic and leeks to pan.
• Add reserved vegetable broth and collards.
• Stir gently and thoroughly until collards are completely cooked, about three minutes. Serve.

 

SOUTHERN FRIED CHICKEN

INGREDIENTS

• Cut up whole chicken
• 1 cup buttermilk
• 3 cups whole wheat flour
• 2 cup corn meal
• 2 tablespoons sea salt season salt
• 1 tsp black pepper
• 1 tablespoon garlic powder
• 3-4 cups Wesson or high heat oil – enough to cover frying pan by at least 1 inch

DIRECTIONS

• Wash Chicken  – soak in slightly salted water for 10 minutes.
• Blend dry ingredients and let sit for 10 minutes.
• Heat oil until a drop of water sizzles.
• Dip chicken in buttermilk.
• Dredge chicken through dry ingredients and place in hot oil.
• Keep an eye on the chicken—when it’s brown on one side turn over and cook other side.

 

EASY POTATO SALAD

INGREDIENTS

• 2 lbs New Potatoes or red potatoes cubed and cooked – let cool a bit
• ¼ teaspoon salt
• ¾ cup ranch dressing [with or without bacon] or add your own
• ¼ cup bacon bits or crumbled bacon

DIRECTIONS

• Mix together and serve or refrigerate for 2 hours and serve.

 

FLOURLESS CHOCOLATE CAKE – ANOTHER CONTEST WINNER!

INGREDIENTS

• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder plus additional for sprinkling

DIRECTIONS

• Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
• Chop chocolate into small pieces.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
• Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
• Add eggs and whisk well.
• Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
• Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
• Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
• Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)