Roasted Brussel Sprouts with Bacon

Remember my previous posts where I told you how good veggies are when they are roasted in the oven? Roasting brings out their natural sugars and you get that lovely carmelization action going on. This is an easy and quick recipe for the next time you're craving the little green sprout.

1 pound Brussels sprouts, rinsed, trimmed and halved
2 tablespoons olive oil
4 oz. bacon, diced
1 tablespoon lemon juice
salt and pepper

Heat oven to 450. Toss all ingredients together in a baking dish. Roast until the sprouts are tender, about 20 minutes.  Balsamic syrup would make a wonderful topping after the sprouts come out of the oven...enjoy.

Dad's Christmas Cheese Ball

This cheese ball recipe was given to my Dad by his mother-in-law in North Carolina, and it has been enjoyed at Christmastime for many years. Each year, my Dad makes 20-30 cheese balls and gives them to his (very lucky) friends. My personal preference would be to substitute garlic powder for the curry powder (sorry, Dad!). 

2 8-oz packages cream cheese
4 oz blue cheese

4 oz sharp cheddar cheese, diced

¼ teaspoon curry powder 

1 tsp paprika

2 tablespoons Worcestershire sauce

1 tablespoon mayonnaise

1 tablespoon lemon juice

¼ teaspoon cayenne pepper

1 c pecans, chopped fine

Allow cheeses to soften at room temperature. Combine all ingredients (except pecans) in a food processor. Blend well. Chill for 30 minutes. Roll into two balls. Cover balls with chopped pecans. Chill for at least 30 minutes. 

Remove the cheese balls from the fridge and let soften a bit. Grab a knife and your favorite crackers.

The Cookbooks of lizzycooks: A Love Story

I love cookbooks. I currently have 56 in my ever-growing collection.

My first cookbook purchase was in the 1970s. Betty Crocker, of course.

When I was growing up my Mom had the classic Better Homes & Gardens Cookbook with the red and white checks on the cover, what I now call "every Mother's cookbook". I have an updated version of it in my collection. I have antique cookbooks; soup cookbooks; cookbooks from TV chefs; vegetarian cookbooks; garlic cookbooks; Chinese, Italian, Mexican, Greek, and Vietnamese cookbooks; two versions of The Joy of Cooking; and more.

Something that strikes me when I look at the older cookbooks, even the ones from the 60s and 70s, is the change in the type of ingredients compared to what we use now. I see recipes that call for lard, oleo margarine, and shortening.

Something else I've discovered is that just because I buy a cookbook, doesn't mean I will make any recipes from it. I just like having it. It's comforting in some way, the way that cooking is comforting to me. I often look at recipes to get ideas about potential ingredients or see what temperature something should be cooked at, and then make my own modifications. But not for baking, with baking you need to be exact. I don't like recipes that have hundreds of ingredients--in my book, these recipes are only for special occasions! People give me cookbooks as gifts, and just to clean out their kitchen I think. No matter, I love getting cookbooks and buying new ones. I was recently given a 1935 silver-covered Better Homes & Gardens Cookbook, the antique version of the previously mentioned "every Mother's cookbook".

I find some of the photographs in the older cookbooks quite interesting. This photo is from the 1969 La Cuisine Cookbook and is called "Glazed Ham Doulce France". It looks like a piece of art, and as I always say, food is art.

You never know what you will find inside of cookbooks either. I recently found this vintage Macy's ad for a groovy 1960s dress inside of an older cookbook.

Some cookbooks have beautiful artwork on the cover.
I will continue my love affair with my cookbooks and hope I have inspired you to love your cookbooks too!

Dad's Three Cheese Risotto with Walnuts

Gourmet comfort food. I had never made risotto until this past Thanksgiving when I was visiting my Dad and Aleta. He suggested I go to his computer recipe files (he's a gourmet cook) to find something I wanted to make for dinner. I chose recipes for bruschetta and risotto and was happy I did. Here's my take on bruschetta. The risotto is beyond delicious and I was told it was the best they'd ever had--high praise! 

5 cups vegetable or chicken broth

1 cup walnut halves 

4 tablespoon butter 

1 tablespoon olive oil 

1 small onion, finely chopped 

1 1/2 cups Arborio rice 

¼ cup dry white wine 

¾ cup Parmesan or Pecorino cheese 

¼ cup mascarpone cheese 

2 oz gorgonzola cheese 

salt and pepper 

Bring the broth to a simmer in a medium pot. In a small pan, saute the walnuts in 1 tablespoon butter; set aside. 

In a deep pan over medium heat, add the olive oil and 2 tablespoon butter. Saute the onion until translucent, about 5 minutes. Add the rice and stir until the rice is well coated, about 3 minutes. 

Add the wine to the rice mixture and stir until the liquid has been absorbed. Begin to add the broth one cup at a time, stirring until the liquid is absorbed and the rice is tender, about 20-25 minutes. It is important to continually stir the rice so it doesn’t stick to the bottom of the pan. Remove from the heat and add 1 tablespoon butter. 

Add the walnuts and the cheeses and stir until the cheeses are melted. Salt and pepper to taste. By the way, there are specially made risotto bowls which you can see in the photo--who knew?

Virginia Wine Jelly

This recipe is a bit of a mystery. I don't know how this jelly got its name but I'm pretty sure you don't have to use wine from Virginia to make it. Use small, glass, jelly jars with a ring & seal for the lid. This red wine jelly make a great gift and even better, its homemade.

Ingredients:
2 gelatin envelopes
1 cup cold water
l cup sugar
juice of 1 lemon
2 cups boiling water
2 cups red wine

Soak gelatin in cold water. Add sugar, lemon juice and 2 cups boiling water. Stir until sugar dissolves. Add wine. Stir, pour into jars, and chill in the fridge overnight. This soft, textured jelly is delicious served with the ever popular fruitcake or other cakes. Makes 5 glass jars.

Apple Walnut Salad with Balsamic Dressing

Today, I'm sharing recipes for a tasty and simple salad and salad dressing I made for dinner last night. You can find the recipe I used for Ingrid's 4 Ingredient Balsamic Dressing here.

2 cups fresh spinach leaves
2 cups butter lettuce
1/3 cup feta cheese, crumbled
1/3 cup apples, chopped
1/3 cup walnuts, chopped

Wash and drain the spinach and lettuce, chop it up, and put it in a bowl. Put in fridge for about 30 minutes to chill. Remove from fridge and add the cheese, apples, walnuts, and Ingrid's dressing, or your own. Toss & serve the salad. It is best served cold. Enjoy your food!

Apple Coffee Cake & Brown Sugar Topping & Glaze

I made this apple coffee cake recently and as it was baking the house smelled wonderful--just like fall. I was surprised to discover one large apple made two cups of chopped, and I threw in an extra 1/3 of a cup. This coffee cake would go well with hot apple cider...and a roaring fire. 

Ingredients:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
1 1/2 cups packed light brown sugar
2 large eggs
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup light sour cream
1 teaspoon pure vanilla extract
2 cups apples, cored & chopped 

Brown Sugar Topping:
1/2 cup packed light brown sugar
1/4 cup all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened 

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Preheat the oven to 350. Lightly grease a 13" x 9" glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. 

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden. 

Chocolate Pudding for Grown-Ups

This stuff is pretty good when your sweet tooth is acting up AND it's healthy. I modified it from a Dr. Weil recipe and he says, "this high-calcium "pudding" has the benefits of cocoa and cinnamon — and the flavor of Mexico. Experiment with different brands of ricotta — they have different textures and flavors." Who wants pudding?!

1 cup low fat ricotta cheese
4 tablespoons honey
4 tablespoons cocoa powder
1 tsp vanilla
1 tsp ground cinnamon

Combine all the ingredients in a food processor and process until smooth. Scoop into small dessert dishes and serve.

Baked Onion Rings

Do you like onion rings but resist the temptation due to the grease? Try this lower fat version.

1 cup cornflakes

1 cup plain dried breadcrumbs

1 large egg

1/2 cup low fat buttermilk

1/4 cup all purpose flour

1/8 teaspoon cayenne pepper

1/2 teaspoon Kosher salt

1/4 teaspoon ground pepper

1 large sweet onion, sliced into rings (I don't use the smaller center rings)

2 tablespoons olive oil

Preheat oven to 450. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, cayenne, and salt and pepper.

Dip onion rings in egg mixture (letting excess drip off--this is very important to prevent a gloppy breadcrumb mess!) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

Butternut Squash Soup

Ahhh, fall is finally here...the time of year when apples, cider, pumpkins, and squash come to mind. This is a perfect fall soup, and so easy to make. It will warm your soul.

Ingredients:
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
nutmeg
salt and freshly ground black pepper

Cut squash into 1-inch chunks. (I recommend buying it pre-chunked if possible. If not, have a sharp knife and be careful). In large soup pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir in the squash with liquid remaining in pot and season with nutmeg, salt, and pepper. Serve.

Zucchini-Carrot Walnut Bread

Got zucchini coming out your ears? Here's a healthy recipe that will put that zucchini (and those carrots) to good use. Use a larger zucchini to get one cup. Serve this with a cup of good coffee and enjoy the weather.

Ingredients:

1/2 cup honey

1/4 cup canola oil

1 large egg

1 1/2 teaspoons vanilla

3/4 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 cup oat bran

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/8 teaspoon salt

1 cup shredded zucchini

1 cup shredded carrots

2 teaspoons grated orange peel

1/4 cup walnuts, chopped

Preheat over to 350. Spray 8" x 5" loaf pan with nonstick cooking spray. 

In large bowl, whisk together honey, oil, egg & vanilla. In another bowl, stir together the flours, oat bran, baking powder, cinnamon & salt. Add dry ingredients to honey mixture with zucchini, carrots and orange peel. Stir to blend well. Add walnuts. Spoon into pan. 

Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Makes 16 servings. This recipe is slightly modified from one by the American Heart Association.

Cooking Tips from Effie's Cookbook

As promised, here are some cool cooking tips from my new cookbook dedicated to Effie. You can read more about her in my post "Effie Cooks Pecan Chess Pie". Rumor has it Effie is the best cook in North Carolina.

1. Keep a recipe card upright by placing it in the tines of a fork and putting the fork handle in a glass.

2. Put cold oil in a hot pan so food won't stick.

3. When you boil water, place a lid on the pot and the water will come to a boil in a shorter period of time.

4. Use dental floss to cut cakes, especially delicate, sticky ones that tend to adhere to the knife.

5. Applesauce is a great fat substitute for low fat baking. Simply substitute half the fat in a recipe with an equal measure of applesauce.

6. To keep a recipe card clean, place it under an upside-down glass pie plate. Also, the curved bottom magnifies the print.

Effie Cooks Pecan Chess Pie

I know a very special woman named Effie who is 96 and bakes pies several times a week. Effie lives in North Carolina and her church recently dedicated their cookbook to her. Effie has been an active member of her church for over 65 years and in 1945 held the founding meeting of the church's women's group at her home--how cool is that? I was one of the fortunate recipients to receive a copy of this special cookbook, signed by Effie, which includes some of her recipes. I will be posting some of Effie's recipes along with some great cooking tips from the cookbook in upcoming posts...so stay tuned.

1 cup brown sugar
1/2 cup sugar
1 tablespoon flour
1 stick margarine
2 tablespoons milk
1 teaspoon vanilla flavoring
2 eggs
1 cup chopped pecans

Mix together sugar and flour. Add melted margarine, milk, vanilla, eggs, and pecans. Pour into an unbaked pie shell. Bake at 350 for 40-45 minutes.

Keep on cookin' Effie!

Black Pepper Shrimp

I have never forgotten this "fancy" and delicious black pepper shrimp recipe my Mom made for me as a special birthday treat when I turned 18. Remember how shrimp scampi was the "in" seafood dish back in the day? This isn't exactly scampi, but it is similar, and this particular recipe comes from Paula Deen. I would squeeze some lemon over the shrimp before serving with a nice sourdough bread and a salad.

3 pounds fresh shrimp, unpeeled
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper

Preheat oven to 400. Wash and drain shrimp and place in shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3-4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until well covered. Bake in oven at 450 until pink, about 5 minutes, turn, bake a few minutes longer and pepper again. You must use a heavy hand with the pepper.

Pumpkin-Cheese Bread (Makes 2 Loaves)

I've been making this bread every holiday season for many years. It's moist and delicious, and the flavors of pumpkin, clove, and cinnamon give it that autumn/holiday season taste. Another great thing about this recipe is that it makes two 9 x 5 loaves. This post is dedicated to a nice young lady I met yesterday who loves anything pumpkin!

2 ½ cups sugar

1 8 oz package cream cheese (you can use low-fat)

½ cup margarine

4 eggs

1 16 oz can pumpkin

3 ½ cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon baking powder

¼ teaspoon ground cloves

1 cup chopped walnuts

Combine sugar, softened cream cheese, and margarine, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts.

Pour into two greased and floured 9"x 5” loaf pans. Bake at 350, 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans.

Coconut Nutella Macaroons

The other day I was having a coconut craving so I bought a package of coconut at the grocery store. I wasn't sure what type of coconut recipe I was going to make but then I saw the macaroon recipe on the back of the package of coconut. It looked easy and didn't require many ingredients so I decided to make them. Then I thought--what's even better than coconut macaroons? Coconut Nutella macaroons! If you are not familiar with Nutella, it's a thick, smooth, hazelnut-chocolate spread. I made 30 macaroons with this recipe but you may get more if you follow the directions. (I think mine were bigger than a tablespoon.) Macaroons freeze well. 

Ingredients:
1 package (14 oz.) Baker's Angel Flake Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
1/2 cup Nutella

Preheat oven to 325. Grease baking sheets; set aside. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.

Drop coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoon of the coconut mixture for each mound. 

Bake 20 minutes or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. 

Warm 1/2 cup of Nutella in a shallow bowl in the microwave for 20-30 seconds. Dip the top half of the macaroons into the bowl and let cool for another 30 minutes.

Lime-Cilantro Chicken

This is very possibly the best chicken dish I've ever had. The flavors are fabulous together. I made this recipe twice last week and have been trying to come up with words to describe just how tasty it is. The flavor of lime is so prominent this dish could be called lime-lime-lime-cilantro chicken. After the taste of lime, you taste cilantro and some heat from the jalapenos. The soy sauce and sugar make a slightly sweet sauce for a great finish for the chicken. Do your taste buds a favor and cook this up in your kitchen. 

Ingredients:
1 pound boneless skinless chicken breasts
2 small white onions
1 large lime
2 tablespoons canola oil
2 small jalapeno peppers, seeded & sliced, or you can use pickled from a jar
1 piece fresh ginger about 1" long, peeled & thinly sliced 
2 tablespoons fresh cilantro, chopped
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar

Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges. Zest and juice the lime and measure 2 tablespoons of juice. Set aside. Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle oil into wok/skillet and heat 30 seconds. Add chicken, jalapeno and ginger; stir-fry about 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Add onions and stir-fry 5 minutes. Add lime zest, juice, and chopped cilantro and stir-fry 1 minute. Add soy sauce and sugar and stir-fry until well mixed and heated through.

-Revised February 2022

Summer Vegetable Casserole

In Abruzzo, Italy, the Sextantio Hotel serves centuries-old recipes like this one, a simple dish of summer vegetables. This recipe is from www.foodandwine.com. My suggestion: don't peel the potatoes, life's too short. (:

Ingredients:
Extra-virgin olive oil, for drizzling
1/2 pound yukon gold potatoes, peeled and sliced 1/4" thick
salt and freshly ground pepper
1 yellow bell pepper, thinly sliced
1 small onion, thinly sliced
1 large garlic clove, minced
1 teaspoon thyme
1/2 pound plum tomatoes, sliced 1/4" thick
2 small zucchini, sliced 1/4" thick
3 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 350. Coat a 9" baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.

Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.

Cucumbers in Sour Cream & Dill

Don't you just love it when you look at a recipe and discover you have all of the ingredients? I decided to make this cucumber dish tomorrow. I think different types of vinegar would work--one of my favorites (aside from balsamic) is apple cider vinegar, and it's wonderful drizzled on top of a bowl of chili.

Ingredients:
2 to 3 cucumbers, thinly sliced
1/3 cup light or fat-free sour cream
1 tablespoon vinegar
Pepper
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill

Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a saucer or other weight on cucumbers to weigh down. Cover and let stand for several hours. Pour off cucumber juices. Combine sour cream, vinegar, pepper to taste, and chopped dill; add to cucumbers.

Aleta's Gazpacho

What's Gazpacho you ask? Why it's cold tomato soup, originally from Spain. This is a fabulous recipe and very healthy--try some for these last hot days of summer. disfrutar de su comida!

¼ cup olive oil

juice of 1 lemon (~2 tablespoons)

1 ½ teaspoons salt

dash of fresh black pepper

4 cups organic tomato juice

2 large ripe tomatoes, peeled, seeded, and finely chopped

¼ cup onion, finely chopped

2 stalks celery, finely chopped

½ yellow bell pepper, finely chopped

1/3 English cucumber, finely chopped

1 cup corn, fresh or frozen

¼ cup cilantro, finely chopped

hot sauce to taste (optional)

Whisk together the first 4 ingredients. Add the tomato juice; stir to mix. Add the chopped vegetables, turning to mix evenly. Refrigerate for 1 hour or overnight. Dish into bowls and add hot sauce, if preferred. The soup will keep for several days in the refrigerator.

Tomato & Feta Salad

Grab a few tomatoes, some feta cheese, olive oil, apple cider vinegar, and salt & pepper. Toss everything together in a bowl and enjoy this quick and colorful salad any time of year.

Lemon Rosemary Chicken

Open a bottle of white wine for this chicken recipe and while you're at it, pour a glass for yourself. Cheers!

Ingredients:
4 skinless, boneless, chicken breasts
1/4 cup flour
salt & pepper 

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons fresh rosemary, chopped
4 garlic cloves, chopped
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped 

Dredge chicken breasts in flour, salt, pepper. Heat oil in heavy skillet, large enough to hold chicken in one layer. Add chicken, rosemary and garlic. Cook about 4 minutes until brown on one side. Turn and cook 4 to 5 minutes until golden brown. Do not cover. Pour off fat, leaving chicken, rosemary and garlic. Pour in wine and bring to boil. Add lemon juice and parsley. Cover and cook 3-4 minutes.

Dad's Spinach Frittata

Do something nice for yourself and make a "fancy" breakfast.

2 tablespoons butter, divided

3-4 green onions cut into thin slices (including green tops)

2 bunches fresh spinach, washed & stems removed

1 ½ teaspoons dried tarragon

½ teaspoon salt, divided

½ teaspoon pepper, divided

8 large eggs

1 tablespoon olive oil

4 oz. feta cheese, crumbled

Heat the broiler. In a non-stick oven-proof pan, melt 1 tablespoon butter over medium heat. Add the onions and saute for 1 minute. Add the spinach, tarragon, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, until the liquid evaporates, about 4-5 minutes. Remove the spinach mixture and let cool.

In a large bowl, whisk the eggs with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Stir in the spinach mixture.

In the non-stick pan, melt the remaining 1 tablespoon butter with the olive oil over medium heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta cheese over the top and cook until the bottom is golden brown and the top is almost set.

Place in the broiler about six inches from the heat and broil until the eggs are set. Slide the frittata onto a plate, cut into wedges and serve.

Dutch Country Farmers Market-Part 2

This is my second post about this fabulous farmers market. Included here are photos from the second visit, and I saved the best one for last.

Shoo Fly Pies

Beautiful Produce

More Beautiful Produce

Olives

Candy & Chocolate Section

Chocolate Covered Bacon!

Dijon Chicken

This French chicken recipe is one of my favorites. For the fresh herbs I use parsley, thyme, rosemary, or marjoram or some combo. I typically use half & half or non-fat milk in this recipe, but sometimes when feeling decadent I do use cream for the sauce. And, if you use white wine instead of chicken broth it will taste even more French!

Ingredients:
4 large boneless, skinless chicken breasts
1/2 cup all purpose flour
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup chicken broth or white wine
2-3 tablespoons Dijon mustard
3/4 cup heavy whipping cream
1 tablespoon fresh herbs, chopped
Kosher salt & pepper

Rinse and dry chicken breasts. Sprinkle both sides of each piece with salt and pepper. Lay chicken in the flour and flip pieces over to coat both sides.

Heat large skillet to medium. Add the butter and oil. When the butter melts and just begins to brown, shake excess flour off of the chicken and lay pieces in the pan. Cook the chicken until golden brown underneath, about 10 minutes. Turn the chicken and cook the other side until it's golden brown, about 10 minutes. The chicken should be juicy but not pink inside. Transfer the chicken to a plate.

Immediately pour broth or wine into pan and scrape up any sticky bits from the bottom of the pan. Boil for about 2 minutes. Add the mustard and cream. Boil gently and stir until sauce has thickened slightly, 3-4 minutes. Add salt & pepper to taste.

Spoon the sauce over the chicken and garnish with fresh herbs. Garlic mashed potatoes and a salad make nice sides with this delicious chicken dish.

Chocolate Peanut Butter Squares

I have a sweet tooth. This recipe will cure it. I like chocolate peanut butter anything. 

1 cup margarine
1 cup creamy peanut butter
4 cups powdered sugar
5 plain Hershey bars

Mix ingredients. Press into 13" x 9" pan. Coat top of mixture with melted Hershey bars. Let sit 2-3 hours before cutting.

*On my handwritten recipe it says to oil and wax paper the bottom of the pan. Hmmm. I'm guessing the wax paper goes down first, and then the oil. I don't remember doing the wax paper oil thing but it's been quite a while since I made these. Good luck!

Crispy Baked Red Potatoes with Rosemary

I have a 5' rosemary plant in my backyard and one in a pot on my deck. I can never use as much as I grow but that's okay. In addition to cooking with it, you can make rosemary wreaths as well. Fresh rosemary smells divine!

Ingredients:
2 lbs small red potatoes, halved
2 tbsp extra-virgin olive oil
4 tsp fresh rosemary, chopped
salt & pepper

Preheat oven to 400. Toss and coat the potatoes with oil and rosemary in a large bowl. Arrange the potatoes, cut side up, on a large baking/cookie sheet. Sprinkle with salt and pepper. Bake for about 45 minutes until potatoes are tender inside and deep golden brown and crisp outside. Give them a turn once in a while.

Chocolate Iced Coffee

The entire country is having a heat wave. Keep yourself cool with an iced coffee drink. I refrigerate any leftover coffee from the morning brew to make iced coffee drinks.

Ingredients:
1 cup coffee
3 tablespoons milk (or soy milk)
1 tablespoon sugar
1 tablespoon chocolate syrup
few drops of vanilla extract
4 ice cubes
Mix in blender.

Go Wild-Saute Eggplant

Have you ever tried eggplant? Eggplant parmesean is delicious, and this eggplant recipe makes a nice side dish or snack. Thanks to Peggy for the inspiration!

Ingredients:

1 egg
1 eggplant, sliced into 1/2" rounds
1/2 cup bread crumbs
1 tablespoon olive oil
salt & pepper
2 tablespoons parmesean cheese 

Add a splash of water to the egg and mix with a fork to make an egg wash. Dip both sides of the eggplant into the egg wash and then coat both sides with the breadcrumbs. Heat olive oil in a large skillet that has been heated to medium high. Drop the eggplant slices into the skillet and cook on each side for 3-4 minutes. Eggplant needs plenty of salt, so salt and pepper it to taste. Sprinkle grated parmesean (real, not the green can) on top of the eggplant slices if you'd like.

Glistening Sweets-Sauteed Red Bell Peppers & Onions

Colorful sweet bell peppers are a beauty of nature. I wanted to create something as soon as I got home from the farmer's market. I sliced two large red bell peppers and one sweet Vidalia onion. I then sauteed them in a skillet over medium-high heat, with a tablespoon of extra-virgin olive oil. I tossed them for 10 or so minutes and sprinkled with a bit of Kosher salt. Not only did the house smell wonderful, but I now have a delicious mixture I can add to a sandwich, mix with pasta, or serve cold in a salad with feta cheese.

Low-Fat Tzatziki

Tzatziki is the lovely and refreshing cucumber and yogurt sauce you find on top of gyros sandwiches. It's also great as a dip with pita bread and veggies. 

2 cups plain, non-fat yogurt 
1 large garlic clove, mashed to a paste with ½ tsp salt
2 medium cucumbers, grated and drained
1/4 cup fresh mint, chopped
1 tablespoon fresh dill, chopped
2 tablespoons extra-virgin olive oil
Kosher salt, to taste

Use a small plate to "paste" the garlic and salt with a fork. Combine all ingredients and chill for at least an hour before wowing everyone with your delicious tzatziki.  

BBQ Shrimp

Each time I make this BBQ shrimp I'm reminded how easy it is. Check out those sauce ingredients. Quite a flavorful combination and delicious. When the shrimp is finished cooking, serve it over these cheese grits. 

Ingredients:
1 lemon, cut into wedges
1 cup butter, melted
1 cup catsup
½ cup Worcestershire sauce
2 garlic cloves, minced
2 bay leaves
3 tablespoons Old Bay seasoning
1 tablespoon fresh rosemary, chopped
1 teaspoon dried thyme
1 lb large shrimp, deveined, shells on

Heat the oven to 400. In a medium bowl, combine everything except the shrimp. Place the shrimp in a 13" x 9" baking dish and cover it with the BBQ sauce. Bake for 30 minutes, stirring occasionally. 

Coffee Thoughts

I look forward to drinking a couple of cups of coffee each morning. I drink hazelnut or french vanilla but enjoy other types. I often grind the beans but also buy pre-ground. This morning I have some questions and comments about coffee.

How long has coffee been our morning beverage of choice and why? I've seen cowboy movies that show coffee being made over the campfire. I fondly remember my grandparents at the kitchen table (at some god awful early hour of the morning) drinking their morning beverage of choice and the smell of the coffee was wonderful. I don't remember if I also liked the smell of the cigarette smoke as well but I digress...

Notice I said morning beverage of choice. Coffee is for the morning, not the entire day and night! Have you ever been around someone who drinks coffee all day?

Why decaf? I just don't get it. Does that mean I drink coffee for the caffeine? Yes!

Enjoy your brew.

Cole Slaw

This slaw goes well with the "Dad's Baked BBQ Ribs" recipe I posted.

2/3 cup mayonnaise

¼ cup sugar

3 tablespoons milk

2 tablespoons cider vinegar

½ teaspoon salt

¼ teaspoon pepper

1 16 oz bag cole slaw

In a large bowl, combine all ingredients except the cole slaw. Chop the cole slaw fine and add to the mixture; mix well. Cover and refrigerate for several hours or overnight to allow the flavors to blend.

Simple Marinade for Grilled Fish

Eat more fish.

Ingredients:

1/4 cup fresh lemon juice

2 tablespoons light soy sauce

1 tablespoon vegetable oil

2 cloves garlic, crushed

1 1/2 lbs fish fillets

Put the fish in a 13" x 9" glass baking dish. Mix the first 4 ingredients and pour over the fish. Cover and refrigerate for one hour. Remove the fish and save the marinade. Grill fish about 4 inches from medium coals, turning once and basting occasionally with reserved marinade, 12-20 minutes or until fish flakes easily with a fork.

Dad's Fluffy Scrambled Eggs

Another recipe from Dad's file. Sometimes, I like to have breakfast for dinner. Here's a scrambled egg recipe with a twist--baking powder-it adds the “fluffy" to the eggs.

Ingredients:
6 eggs (at room temperature)
3 tablespoons milk
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter
½ cup shredded cheese (cheddar, swiss, monterey jack, etc.)

Whisk the first 5 ingredients together and let stand for 5 minutes. Heat the butter in a skillet. Add the cheese to the mixture if using. Whisk the mixture once more and pour the eggs into the heated skillet. Stir constantly until the eggs are creamy. Do not over cook.

Aunt Phyllis' Chicken Salad

Some of the best recipes come from our family members, don't they? This one is from my sweet Aunt Phyllis.

4 boneless, skinless, chicken breasts--cooked and shredded
2 stalks celery, chopped fine
½ cup grapes, sliced
½ cup sweet pickles, diced (or pickle relish)
½ cup water chestnuts, chopped fine (optional)
½ cup chopped pecans
1 cup Miracle Whip (unless you are a Hellman's lover like me)
1 tsp mild curry powder
lettuce
4 tomatoes

Mix the celery, grapes, sweet pickles, water chestnuts, and pecans. Add Miracle Whip and curry powder. Mix well. Chill and serve on bed of lettuce and quartered tomatoes.

Asian Shrimp Bowl

This is a recipe from Cooking Light that has been slightly modified. Ginger really adds a nice brightness to dishes.

3 cups cooked brown rice
2-3 tablespoons sesame oil
2 bunches green onions, cut into 1” slices
2 tablespoons fresh ginger, minced
6 garlic cloves, minced
1 lb medium shrimp, peeled and deveined
4 tablespoons light soy sauce
½ teaspoon srirachi (Asian hot sauce)
1 bunch cilantro, finely chopped
Prepare the rice according to package directions. When the rice is almost done, heat the oil in a wok or large sauce pan on medium high heat. Add the onions, ginger, and garlic. Stir for 3 minutes. Add the shrimp and stir for 3 minutes or until the shrimp turn pink. Add the soy sauce and hot sauce. Stir for 1 minute. Remove from the heat and stir in the cilantro. Serve in bowls over brown rice.

The Stinking Rose Restaurant

 

I must have garlic on my mind, which is always a good thing. If you love garlic, check out The Stinking Rose restaurant in San Francisco. Their motto is, "we season our garlic with food!".

thestinkingrose.com

Homemade Garlic Aioli

What could be better than garlic mayo? This recipe is from Chef Emeril Lagasse.

Ingredients:
1 large egg
1 tablespoon Dijon mustard
1 tablespoon garlic, chopped
juice of one lemon
salt
freshly ground white pepper
1 cup vegetable oil

Combine first 4 ingredients in a food processor. Season with salt and pepper. With the food processor running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from processor and put in fridge for one hour.

Yellow Squash Saute

This is the very first squash I have ever grown! Very tasty.

Ingredients:
Yellow squash
1 teaspooon olive oil
Salt/pepper

Wash, then thinly slice the squash. Heat oil in pan over medium high. Add the squash and saute on both sides until you see touches of golden brown. Salt and pepper both sides.

Whole Wheat Banana Bread

People we work with sometimes like to bring food to share and this is usually a good thing. And, have you ever noticed it's a great way to quickly get rid of food. For instance, the three dozen chocolate chip cookies you just made but don't really want sitting around the house. They go to the coworkers. I used to work with someone who brought this oh-so-moist and tasty banana bread to the hungry coworkers. This is one of the best banana bread recipes I've ever had and I make it all the time. It's hearty and sticks with you. I have a freezer full of individual slices and it's delicious toasted, and topped with real butter. 

1/2 cup melted butter

1 cup sugar

2 eggs
1 cup mashed bananas 
1 cup whole wheat flour
1 cup white flour
1 teaspoon baking soda
1/2 teaspoon Kosher salt
1/3 cup hot water

Preheat oven to 325. After the butter cools for a few minutes, pour it into the sugar in a large bowl. Mix on medium with an electric mixer. Add in eggs and banana, blending on a higher speed until smooth. Add the flour/s, baking soda, and salt to the banana mixture and mix on medium-high until well blended. Pour in the hot water and mix again until blended in. Pour batter into a 9" x 5" greased loaf pan. Bake for 1 hour and 10 minutes. Let the bread cool before you slice it up.

Grow a Salad in a Container

I grew the pepper and tomato that are in this salad. It's great to eat veggies you grew yourself and they taste better. Container gardening is easy and fun. The salad dressing you see on the side is "Ingrid's 4 Ingredient Balsamic Dressing" from a previous blog post, and it is sweet and delicious. I added homegrown dill to the dressing which was good, but next time I will try something else like fresh garlic or marjoram.

Citrus Salad Dressing

This sweet and tart salad dressing is simply divine on green leafy salads with oranges, avocado, red onion...

1/3 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.

Mama's Nut Butter Cookies

Try not to eat all of the dough.

1 cup flour
1/3 cup sugar
2/3 cup nuts, ground (your favorite)
1/2 cup butter, soft

Mix together flour and sugar in a medium bowl. Add nuts. Blend in butter and form a dough. Put the dough mixture between waxed paper and roll to 1/8 inch thick. Cut into squares or cookie cutter. Bake at 375 for 7-8 minutes on greased cookie sheet until light golden brown.

Low-Fat Cold Cucumber Soup

This easy to make summer soup is so refreshing one almost needs no air conditioning!

1 32 oz. carton non-fat plain yogurt
2 garlic cloves, peeled
1/2 tsp dill weed
2 cucumbers, peeled, seeded & chopped large (keep 1/2 cup aside)

Kosher salt to taste

In a food processor or blender, blend all ingredients (except 1/2 cup cucumber) until smooth. Stir the remaining cucumber into the soup. Pour into a storage dish and chill for a couple of hours.  Garnish with a sprig of dill and serve. 

Red Bell Pepper & Feta/Blue Dip

This dip goes well with fresh pita bread, veggies, and crackers. 

1 large red bell pepper, seeded & chopped rough
3/4 cup feta cheese

1/4 cup blue cheese 
2 cloves garlic, peeled
1/8 cup olive oil

Puree all ingredients in a food processor or blender. Refrigerate for at least an hour before serving.

Flourless Chocolate Cake

In one of my first blog posts I told you my Dad is a gourmet cook and major foodie. This recipe, for a most delicious and rich cake, came from a class he took at the CIA in Napa Valley, CA. No, not that CIA, the Culinary Institute of America.

Ingredients:
8 eggs
8 oz butter
1 lb bitter sweet chocolate

Grease the sides of a cake pan and line the bottom with parchment paper.

Whip eggs on high speed until double in volume, about 5 minutes.

Over a hot water bath, melt the butter and chocolate. (Tip: Melt the butter first, then add the chocolate.)

Fold 1/3 of egg mixture into the chocolate until only a few streaks of egg are visible. Fold in remaining eggs 1/3 at a time and mix thoroughly.

Pour batter into cake pan. Bake in a hot water bath at 350 degrees until the edges are just beginning to set (approximately 20-25 minutes or until the internal temperature is 140 degrees).

Cool in the pan and refrigerate overnight or freeze for one hour. Warm slightly to remove from cake pan. Dust the top with powdered sugar to decorate.

Insalata Caprese - A Simple Italian Salad

This is a simple Italian salad in the colors of the Italian flag. The key is to use homegrown basil and tomatoes, and always fresh mozzarella! 

6 slices tomatoes

6 slices fresh mozzarella cheese 

6-8 fresh basil leaves

Extra virgin olive oil

Balsamic vinegar

Kosher salt

Divide 6 slices of fresh mozzarella on 2 small salad plates. Top the cheese with a slice of tomato and add a basil leaf for the top layer. Drizzle oil and vinegar over the salad. Sprinkle with Kosher salt, chill for 30 minutes, and serve.