Moms Menu with Cindy

Spinach Soup

noreply@blogger.com (Cindy Sanchez) — Mon, 02 Jan 2012 14:41:00 +0000

Green is good!

2 lb. fresh spinach
8 cups chicken stock or
reduced sodium canned broth
1 garlic clove, chopped
1 small onion, chopped
3 T. cornmeal
1 T. flour
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. grated nutmeg

Rinse spinach well. Remove stems. In a large saucepan, combine 1 cup stock, garlic,and onion. Bring to a boil over high heat. Add spinach and cook, stirring, 2 minutes. Add remaining chicken stock and bring to a boil. In a small bowl, combine cornmeal and flour. In a slow stream add to stock, stirring as you pour.

Cover and simmer over low heat 30 minutes. Puree soup, in batches if necessary, in a food processor or blender. Season with salt, pepper, and nutmeg.

Serves 6 to 8.

Click here for a printable version of this recipe.

Lobster Bisque

noreply@blogger.com (Cindy Sanchez) — Thu, 29 Dec 2011 16:23:00 +0000

Here's a meal starter for your New Year's celebration! This is a wonderful quick and easy to make soup that is sure to please any seafood lover!

1 medium onion chopped fine (shallots may be used)
1/2 cup butter
3/4 cup all-purpose flour
2 cups chicken broth
1/4 teaspoon white pepper
2 1/2 cup fresh lobster meat
3/4 cup sherry (do not use cooking sherry)
3 cups light cream
2 tablespoons tomato paste for color

Saute onions in butter until onions are clear (2 to 3 minutes).

Stir in flour with a whisk and stir well until smooth Add chicken broth and pepper; cook, stirring constantly, until thickened.

Add lobster meat and cook approximately 10 minutes, or until done, on medium-low heat.

Blend in sherry, cream and tomato paste.

Serves 6.

Click here for a printable version of this recipe.

Old-Fashioned Mincemeat Pie

noreply@blogger.com (Cindy Sanchez) — Mon, 12 Dec 2011 13:55:00 +0000

Make this traditional holiday treat!

9 inch Double crust pastry*
1 1/4 lb. beef shoulder or bottom round, cut into 1" cubes
1 cup apple cider
4 tart cooking apples, pared, cored, finely chopped
1 1/4 cup plus 2 Tbsp sugar
2 1/2 cup dried currants
2 1/2 cup dark raisins
8 oz mixed candied orange and lemon peel, finely diced
1 stick butter
1 lb. sour cherry preserves
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 can (16-oz) sour cherries packed in water, drained, with 1/2 cup liquid reserved
*Use your favorite recipe.
Heat beef shoulder and 1/2 cup cider in large Dutch oven to boiling, reduce heat and simmer covered until meat is tender when pierced with a fork, about 20 minutes.

Remove meat to work surface, coarsely chop and return to pan. Stir all remaining ingredients except drained canned cherries into meat. Heat to simmering. Cook uncovered, stirring occasionally, over low heat until very thick, about 1 and 1/2 hours.

Stir in cherries and remove from heat.

Refrigerate in container or jar with tight-fitting lid at least one week before using. Mincemeat will keep in refrigerator up to three weeks or freezer up to three months.

Put mincemeat into an unbaked pie shell and put pastry on top and crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar. Bake 40 minutes at 340 degrees. You may need to protect edges of crust the last 15 to 20 minutes to keep from becoming too brown. Serve warm/hot with ice cream or whipped cream on top.

Click here for a printable version of this recipe.

Chocolate Mint Brownies

noreply@blogger.com (Cindy Sanchez) — Thu, 08 Dec 2011 13:48:00 +0000

Ahhh, the wonderful smell and taste of peppermint!

Brownies:
2 squares chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
1 cup nuts

Frosting:
1 1/2 cups confectioners sugar
3 tablespoons butter
1 1/2 tablespoons cream
1 teaspooon peppermint extract
2 drops green food coloring

Chocolate covering:
1 square semi-sweet chocolate
1 square unsweetened chocolate
1 1/2 tablespoons butter

Cream 1/2 cup butter with 1 cup sugar. Add eggs and (melted, cooled) chocolate. Add flour and nuts. Mix well. Bake in a greased and floured 9 x 9-inch pan at 350 degrees F for 25 minutes.

Mix frosting ingredients.

Allow brownies to cool, frost and place in refrigerator.

In double boiler, melt the ingredients for chocolate covering, cool slightly and spread over frosting.

When set, cut into squares.

Click here for a printable version of this recipe.

Butter Pecan Fudge

noreply@blogger.com (Cindy Sanchez) — Wed, 07 Dec 2011 14:56:00 +0000

Considered by some not to be a true candy and yet not quite a cookie, fudge is still a dessert that is hard to pass over! Try this special fudge recipes with your holiday guests, but, remember to save some for yourself!

1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped

In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans.

Spread into a buttered 8-in. square dish. Cool to room temperature.

Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Yield: 1-1/4 pounds.

Click here for a printable version of this recipe.

Sugar Cut-Out Cookies

noreply@blogger.com (Cindy Sanchez) — Tue, 06 Dec 2011 14:16:00 +0000

Time to bake the cookies! The best part about cut-out cookies is the decorating. Some of my fondest holiday memories are of when my children would spend an afternoon with frosting, colored sugar and candies to deck out their creations!

3/4 cup butter or hard margarine, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon cardamom, optional
1/4 teaspoon salt

Cream butter and sugar in large bowl. Add egg and vanilla. Beat. Mix remaining ingredients in separate bowl. Stir into batter. Roll out 1/8 inch (3 mm) thick on lightly floured surface. Cut into rounds or different shapes.

Bake on greased cookie sheet in 350 degrees F (175C) oven for about 10 minutes. Cool. Decorate.

Makes 7 dozen cookies.

Variation: For plain sugar cookies, sprinkle with granulated sugar before baking.

Variation: For decorated sugar cookies, sprinkle with colored sugar or sprinkles before baking or decorate baked cookies with icing.

Click here for a printable version of this recipe.

Holiday Rum Cake

noreply@blogger.com (Cindy Sanchez) — Sun, 04 Dec 2011 19:32:00 +0000

This rum soaked cake is the perfect dessert for the holidays!

1/2 lb margarine, room temperature
3 cups sugar
1 teaspoon butter flavoring
1 teaspoon lemon flavoring
3 cups flour
1/2 cup shortening
5 eggs
1 teaspoon coconut flavoring
1/2 teaspoon rum
1 cup buttermilk

Cream margarine, shortening sugar. Add eggs, 1 at a time. Add flavorings and rum. Sift flour 3 times and add to mixture. Add buttermilk. Mix well and pour batter into greased and floured Bundt or tube pan.

Bake at 350 degrees F for 1 1/2 hours.

Click here for a printable version of this recipe.

Fruit and Nut Stuffing

noreply@blogger.com (Cindy Sanchez) — Fri, 18 Nov 2011 17:02:00 +0000

18 each whole pitted prunes
1/2 cup dried currants
1 cup raisins
24 each dried apricot halves
1/4 cup bourbon
3 each tart cooking apples, unpeeled,
cored and chopped
3 each large onions, peeled and diced
3 each celery ribs, diced
4 tablespoons melted butter
2/3 cup whole macadamia nuts
2/3 cup whole cashews
1 cup unsalted walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh parsley
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 each eggs, slightly beated

Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight. If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water. Dry on paper towels.

Heat 2 tbsp. vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.

Combine the apples, onions, and celery in a large skillet along with the butter. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes. Transfer the onion mixture to a large mixing bowl. Add the macerated fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons until evenly blended. Set aside the stuffing while you prepare the turkey for roasting.

Stuff turkey 3/4 full and roast according to size.

For a 20 lb. turkey this makes approximately 9 cups.

Click here for a printable version of this recipe.

Chicken Valentino

noreply@blogger.com (Cindy Sanchez) — Wed, 02 Nov 2011 18:43:00 +0000

Cranberries aren't just for Thanksgiving. Start the season now with ths wonderful chicken dinner.

2 boneless skinless chicken breasts butterflied
2 TBS butter
3/4 cup diced apple
2 cups dried cranberries
1/2 cup apple juice
4 oz crumbled feta cheese
3 cups chopped fresh baby spinach
1/4 cup cranberry juice
1 tsp sugar
2 TBS lemon juice
1 tsp. cornstarch

Grease a 1-quart casserole dish with 1 TBS butter. Preheat oven to 350 degrees F. Heat 1 TBS butter in frying pan over medium high heat. Sear outside of butterflied chicken breasts until golden brown. Do not cook through. Remove chicken from frying pan and place open in the casserole dish.

In a medium mixing bowl mix together with a wooden spoon: 1 cup of dried cranberries, apple, spinach, feta cheese, cranberry juice, and 1/4 cup apple juice. Keep mixing this until all pieces are wet with liquid. Stuff each butterflied chicken breast with 3/4 cup of this mixture and fold top of butterfly to cover. Any remaining spinach mixture should be placed on top of the chicken breasts. Sprinkle sugar over the top of the dish, then cover with casserole lid. Bake for 45 minutes.

While chicken is baking, take 1 cup of dried cranberries and heat in medium saucepan with 1 cup water over medium high heat. Let boil for 5 minutes then remove from heat. Let cool for 5 minutes. After cooling, strain cranberries, keeping the liquid. Place the cranberries in a blender with 2 TBS lemon juice and puree. Set aside. Reheat the liquid in the saucepan over medium heat; add 1 tsp. cornstarch and remaining 1/4 cup apple juice. Let this mixture thicken slightly then add to blender containing cranberries. Blend this mixture and pour onto the plate, placing the chicken breast in the cranberry puree and then top with more cranberry puree if desired.

Serves 2 - increase ingredients as needed.

Click here for a printable version of this recipe.

Creamy Pumpkin Soup

noreply@blogger.com (Cindy Sanchez) — Tue, 18 Oct 2011 12:38:00 +0000

Mmmm, the smell of this savory soup fills your home with warmth!

1 small to medium pumpkin
1 quart cream
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3 tablespoons Sugar
1/4 teaspoon white pepper
1 15 ounce can pumpkin

Cut top of pumpkin (remove and save lid) scoop out all of the stringy contents and seeds and discard. Scrape out as much pumpkin as possible being careful not to break pumpkin shell or make any holes in it. When you have removed all of the pulp that you can, place the pulp in a pan and cook until soft with 1/2 cup of water over medium heat. When the pulp is soft cool a little and place in food processor and pulse until creamy.

Grind cloves in chopper until pretty fine and combine with other spices. Place all ingredients except cream in large pot and bring to a boil, reduce heat and cook for about 10 minutes. If you need to, add a little water, 1/2 cup, to keep from sticking, be sure it doesn't scorch. Add cream and blend well, reduce heat to low and let cook about 10 more minutes. Pour soup into pumpkin shell, replace lid and serve.

Sprinkle with Mozzarella cheese.

Makes about 8-10.

Click here for a printable version of this recipe.

Colossal Cookies

noreply@blogger.com (Cindy Sanchez) — Mon, 10 Oct 2011 14:08:00 +0000

These are the BEST cookies ever! This recipe comes from Lucinda and Heather Wallace authors of 101 Easy Peasy Cookie Recipes.

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
1 cup milk chocolate chips
1 cup milk semi-sweet chocolate chips
1/2 cup white chips
1 cup chopped nuts

Preheat oven to 350 degrees. In a medium bowl, stir together flour, baking powder, and baking soda. In a large bowl, cream together butter, granulated sugar, and brown sugar. Beat eggs and vanilla extract into butter mixture. Gradually stir in flour mixture. Stir in milk chocolate chips, semi-sweet chocolate chips, white chips, and nuts.

Drop by level 1/4-cupfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 12 to 14 minutes or until light golden brown. Allow cookies to cool for 2 minutes on baking sheets, then transfer to wire racks to cool completely.

Makes about 2 dozen cookies.

Click here for a printable version of this recipe.

Pumpkin Roll

noreply@blogger.com (Cindy Sanchez) — Mon, 03 Oct 2011 13:23:00 +0000

Welcome Pumpkin Season! While pumpkins are not generally one of the more popular cooked squashes, don't be so quick to turn it away in the kitchen.

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tablespoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup finely chopped nuts (optional)

Beat eggs 5 minutes at high speed, adding sugar. Mix in pumpkin and lemon juice. Sift flour, baking powder, spices, and salt. Fold into pumpkin mixture. Spread into greased & floured 15" X 10" X 1" pan. Top with nuts, if desired. Bake at 375 degrees F for 15 minutes. While hot, turn out on dish towel. Start at narrow end and roll towel and cake. Cool. Unroll and spread with filling.

Filling:
1 cup powdered sugar
2 3 ounce packages cream cheese
4 tablespoons butter
1/2 teaspoon vanilla

Combine ingredients and beat until smooth.

Spread on cake; roll and chill.

Click here for a printable version of this recipe.

Image courtesy of myrecipes.com

Slow Cooker Beef Stew

noreply@blogger.com (Cindy Sanchez) — Fri, 30 Sep 2011 12:26:00 +0000

Nowadays, we all have busy and hectic schedules. This doesn't mean we have to sacrifice healthy homemade food. This stew takes a bit of time to prepare in the morning but cooks all day and is ready for your family dinner when you are!

4 large Potatoes peeled and cubed
1 large onion peeled and chopped
2 pounds lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips, peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed and broken into 1 inch long pieces
1 26 oz.can Italian style tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons beef bouillon granules or 2 beef bullion cubes or 1 16 oz. can beef broth
2 tablespoons olive oil
1/3 cup flour
1 teaspoon sweet basil
2 bay leaves
1 teaspoon rosemary
salt and pepper to taste

Dredge beef cubes in flour and season with salt and pepper, place in skillet with olive oil that has been heated , brown beef on all sides and remove from heat. Place vegetables in large slow cooker (crock pot), add bouillon or broth, Worcestershire and spices and enough water to cover vegetables. Deglaze the skillet with 1/2 cup of Burgundy wine or water and add to pot. Slow cook on low for 6 to 7 hours.

Optional: Add dumplings - recipe below.

Serves 6-8.

Dumplings

1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 Tablespoons shortening
1 Tablespoon parsley flakes
3/4 cup milk

Cut shortening into flour, parsley,baking powder,salt with pastry blender or fork, add milk and drop by tablespoonfuls into hot stew, be careful not to splash. Cover and cook for 18 minutes without lifting cover. Serve immediately.

Click here for a printable version of this recipe.

Apple Bread

noreply@blogger.com (Cindy Sanchez) — Mon, 26 Sep 2011 17:11:00 +0000

It is the start of apple season. Even if you can't make it to the orchard to pick your own, you can rely on local grown apples being fresh in your grocery store.

1 cup sugar
1/2 cup vegetable shortening
1 teaspoon vanilla
2 eggs
1 tablespoon buttermilk
2 cups sifted Self-Rising Flour
1 teaspoon grated lemon peel
1 1/2 cups chopped peeled tart apples
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Grease bottom of 9 x 5 x 3-inch loaf pan; set aside. Cream 1 cup sugar, shortening, and vanilla with electric mixer in mixing bowl until light and fluffy. Add eggs and buttermilk; blend well. Add flour; blend well. Stir in lemon peel and apples.

Pour into prepared pan. Combine 1 tablespoon sugar and cinnamon; sprinkle over batter. Bake 1 hour, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Gently loosen sides of loaf. Turn out onto wire rack to cool completely.

Click here for a printable version of this recipe.

Apple Turnovers

noreply@blogger.com (Cindy Sanchez) — Tue, 13 Sep 2011 12:59:00 +0000

It is the start of apple season. Even if you can't make it to the orchard to pick your own, you can rely on local grow apples being fresh in your grocery store.

2 1/4 cups flour
1/4 tsp. salt
2/3 cup shortening
1 1/2 cups (6 oz.) shredded Cheddar Cheese
6-8 T. water
3/4 cup brown sugar, packed
1 tsp. cinnamon
6 medium baking apples, pared cored
1/4 cup margarine
sweetened whipped cream

Heat oven to 425 degrees F. Combine flour & salt. Cut in shortening until mixture resembles coarse crumbs; stir in cheese. Sprinkle with water while mixing lightly with fork; form into ball. Divide into 3 equal portions. Roll each on lightly floured surface to 14X7" rectangle; cut into 7" squares.

Combine brown sugar & cinnamon; fill apple centers, topping each with margarine. Sprinkle remaining brown sugar mixture over pastry. Place apple in each square. Fold corners to center; pinch together.

Bake at 425 degrees F, 30-35 minutes. Top with whipped cream.

Serves 6.

Click here for a printable version of this recipe.

Salmon in Mustard Cream Sauce

noreply@blogger.com (Cindy Sanchez) — Wed, 24 Aug 2011 13:38:00 +0000

"Salmon, depending on the cut, can be roasted, broiled, grilled, sauteed, poached, braised, or not cooked at all. It takes particularly well to cream based sauces..."

1 lb. salmon fillet
Salt and pepper to taste
Vegetable oil, as needed
3 oz. dry white wine
1 cup heavy cream
1 tablespoon Dijon mustard
3 scallions, chopped
Fresh chopped dill, as needed, (optional)

Endeavor to procure a salmon of fillet of uniform thickness so it will cook evenly; 3/4 to 1-inch thick is ideal. Leave the skin in tact. Season the fish with salt and pepper and sear, skin side first in very hot oil. Do not use a non-stick pan as they are not conducive to developing a fond, (the intensely flavored caramelized bits on the bottom of the pan that will later be incorporated into the sauce). If you use a heavy bottomed, high quality skillet, allow the oil to get hot enough to just smoke, and place the fish undisturbed in the oil for the first few minutes, it will not stick. Once the first side is fully browned, flip and sear the other side. When the other side is browned remove the fish and keep warm. Add the wine and deglaze the pan, scraping the browned bits off the bottom. When the wine has reduced to about a third of its original volume add the cream.

Simmer and reduce the cream. After a few minutes add the mustard and salt and pepper. Reduce the sauce to almost the desired thickness and volume. Add the fish back in and warm up and coat the fish in the sauce. Finish with the scallions and serve. Fresh chopped dill also makes a nice finishing touch.

recipe and article courtesy of Chef Mark Vogel

Click here for a printable version of this recipe.

Chicken & Broccoli Stir-Fry

noreply@blogger.com (Cindy Sanchez) — Tue, 16 Aug 2011 13:04:00 +0000

Try this quick and easy stir fry for dinner tonight!

1 pound chicken breast strips,
2 tablespoons oil,
4 cups vegetables (broccoli florets, pepper strips, sliced water chestnuts),
1 1/2 cups chicken broth,
3 tablespoons soy sauce,
2 tablespoons cornstarch,
2 tablespoons brown sugar,
1 teaspoon garlic powder,
3/4 teaspoon ground ginger

Stir-fry chicken in hot oil in large skillet until browned. Add broccoli, pepper and water chestnuts; stir-fry until tender-crisp.
Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger; add to skillet. Bring to boil; boil one minute.

Serve over hot cooked rice.

Makes 4 servings.

Click here for a printable version of this recipe.

Planked BBQ Salmon

noreply@blogger.com (Cindy Sanchez) — Tue, 09 Aug 2011 12:58:00 +0000

Get a plank of untreated cedar that is 3/8 to ½ inch thick and at about 1 inch of board exposed all around the filet. If not wide enough put two boards side by side. Soak the board in water (or apple juice) at least 24 hours.

Tip: After soaking the board very well, wrap it and put in the freezer to keep till you want to use it!

Marinade:
1/3 part brown sugar
1/3 part soy sauce
1/3 part melted butter

In a small saucepan, mix all together and bring to a boil to completely melt sugar. Place the fish on a plate, skin side down, and brush on the marinade. Place in refrigerator for 2 to 4 hours. The fish will have a nice glaze on it.

Put the filet, skin side down**, on the wet plank on the gas barbecue on low. Cover with the barbecue lid. Brush fish with warmed marinade 2 or 3 times while cooking. Do this very quickly or the cedar will catch on fire. Do not turn fish. A 1-inch filet will take about 20 to 25 minutes to cook. It's done when fish flakes easily in center.

To serve: Place fish with plank and all on a platter in the middle of the table. The skin will stay on the plank and the fish just lifts right off.

If you don't have skin on fish, you can put foil under the fish then on the board. This works for fish steaks and we also did halibut steaks this way - they were so moist & yummy!!!

Clean up: Throw the board away. You do not use it again!

Click here for a printable version of this recipe.

Beef Kabobs

noreply@blogger.com (Cindy Sanchez) — Tue, 02 Aug 2011 22:22:00 +0000

Plan to grill tonight's dinner. These beef kabobs go great with any side salad or potatoes!

1 1/2 lbs beef round, cut into 2"x2"x1" pieces
6 to 8 fresh mushrooms
2 red onions, quartered
1-8 oz can water chestnuts, drained
4 pieces bacon
1 red pepper, optional

Marinade:
1/2 cup green onions, diced
1 tsp minced garlic
1/4 cup soy sauce
3 Tblsp oil
1/2 cup beef broth
1 Tblsp wine vinegar
1/2 tsp crushed red pepper

Trim beef of any excess fat, place in a shallow pan. Combine the marinade ingredients and pour over the meat, coating well. Cover and refrigerate for 3 hours or preferably overnight. Add mushrooms to marinade. Simmer onions in a little water until barely tender.

Thread the meat, mushrooms, onions, water chestnuts and pieces of bacon on individual skewers. Broil about 4" from heat. Turn and baste with marinade while cooking for 12 to 15 minutes until meat is done on the inside and outside is glazed.

This can be cooked on the grill or in the broiler. Be sure to cook the marinade if you plan to use it for dipping at the table.

Click here for a printable version of this recipe.

Bruschetta

noreply@blogger.com (Cindy Sanchez) — Mon, 01 Aug 2011 12:47:00 +0000

Delicious idea for those plump and ripe garden fresh tomatoes!

1 lb bacon, chopped (can use sausage if you wish)
1 medium onion, chopped
4 cloves garlic, chopped
3 Roma tomatoes, chopped
3 Tbs fresh parsley, chopped
1 Tbs fresh basil, chopped
1/2 tsp sugar
1/4 C. white wine
salt/pepper to taste
cheddar and parmesan cheese, grated
1/2 loaf french bread

Slice bread into 1" slices and toast lightly.

Fry bacon until just shy of crisp and set aside, draining all but 1 tbs drippings. Saute
onion and garlic in drippings until translucent (but not brown); add remaining ingredients except cheese and bread and cook approximately 10 minutes over medium heat until slightly reduced. Return bacon to mixture and stir well.

Lay toasted bread slices in bottom of 9X13" pan and top each piece with the bacon/tomato mixture (don't worry if
it falls between the pieces) then cover liberally with the two cheeses. Bake in 350 degree F oven just until cheese is melted and
bubbly.

Click here for a printable version of this recipe.

Ratatouille

noreply@blogger.com (Cindy Sanchez) — Tue, 19 Jul 2011 22:26:00 +0000

Time to create fantastic meals with all of those fresh harvested vegetables!

1/2 pound eggplant (2 medium)
1/2 pound zucchini (4 medium)
1 teaspoon salt
4 tablespoons olive oil (more if needed)
1/2 pound (about 1 1/2 cups) thinly sliced yellow onions
2 sliced green bell peppers
2 cloves mashed garlic
1 pound, firm, ripe, red tomatoes, peeled, seeded and juiced, (about 1 1/2 cups pulp)
3 tablespoons minced parsley

Peel eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the ends, and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice with a towel. One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste, with salt and pepper. Lay the tomato pulp over the onions and peppers. Cover the skillet and cook for about 5 minutes. Uncover, baste with juices and raise heat and boil for several minutes until the juices have almost entirely evaporated. Place 1/3 of the mixture in a 2 1/2 quart casserole and sprinkle over it 1 tablespoon of parsley. Arrange half the eggplant and zucchini on top, then half the remaining tomato mixture and another tablespoon of parsley. Put the remaining eggplant and zucchini over this and then finish with the tomato mixture and one tablespoon of parsley.

Cover and simmer for about 10 minutes. Uncover, raise heat slightly and cook uncovered about 15 minutes, until juices have almost evaporated. Serve hot or cold.

Click here for a printable version of this recipe.

Berried Spinach Salad with Chicken

noreply@blogger.com (Cindy Sanchez) — Thu, 23 Jun 2011 13:50:00 +0000

This delightful salad is perfect for a light summer lunch or dinner.

2 Whole skinless and boneless chicken breasts approximately 1 1/4 lb
3 Tblsps Vegetable oil, divide
1/2 tsp Salt
1/4 tsp Pepper
1 10-oz bag spinach washed dried and stems removed
1 pint Strawberries hulled and Cut in half (or berries of choice)
1 small Sliced thin red onion
2 Tblsps Cider vinegar
1 Tblsp Sugar
1 tsp Poppy seeds

Cut chicken into 1 inch cubes. In large skillet over medium heat, saute chicken in 1 Tblsp of the oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 tsp of the salt and pepper. With slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan dripping in skillet.

Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion. In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tblsps oil, and the remaining 1/4 tsp salt and the reserved pan dripping until well blended.

Pour over salad and toss lightly to combine.

Click here for a printable version of this recipe.

Barbecued Pork Chops

noreply@blogger.com (Cindy Sanchez) — Wed, 01 Jun 2011 12:46:00 +0000

It's Grilling Season! Enjoy dining outside with your family and these spectacular pork chops.

2 pork chops
1/2 cup finely chopped celery
1 cup catsup
1/2 cup water
2 tsp. dry mustard
1/4 tsp. salt
1/2 cup finely chopped onion
1 tablespoon oil
1/2 cup molasses
2 tablespoons vinegar
1/4 tsp. cayenne pepper, to taste

Heat oil in medium saucepan. Cook onion and celery over medium low heat for 5 minutes. Stir in remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.

Place pork chops on grill or under broiler for 8 minutes on each side, brushing frequently with sauce. Serve with remaining sauce, if desired.

Makes 2 servings. Adjust the recipe accordingly for needed servings.

Click here for a printable version of this recipe.

Lemon Dill Fish

noreply@blogger.com (Cindy Sanchez) — Mon, 23 May 2011 13:45:00 +0000

Lemon and dill seasoning add just the right amount of tang to your favorite seasonal fish dinner.

1 1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 teaspoon fresh dill weed
1 pound fine textured fish fillets such as salmon, flouder or halibut

If using fresh fish broil for approximately 3-4 minutes per side.

Mix the dressing and spices. Place fish on greased rack in broiler brush with half the dressing.

Broil 2-4 inches from heat and broil 5-8 minutes. Turn fish & repeat.

Click here for a printable version of this recipe.

Grilled Lemon Nut Asparagus

noreply@blogger.com (Cindy Sanchez) — Thu, 19 May 2011 18:50:00 +0000

Grilling really brings the flavor of asparagus to a new dimension. You can make this recipe any number of ways, depending on the flavors you prefer. Use olive oil with pine nuts for a Mediterranean inspired dish, sesame seeds and sesame oil for some Asian flair, toasted hazelnuts and hazelnut oil for a rich, exotic flavor or even walnuts and walnut oil. The fresh lemon juice goes well with all of these variations for a dish that tastes complex but is easy to prepare. While this recipe also works well with broccoli or long green beans, thin stalks of asparagus are my favorite. - from my friend Cheri Sicard

1 1/2 lbs. asparagus, trimmed
2 tablespoons oil
3 tablespoons toasted nuts or sesame seeds (see note above)
juice of 1 lemon
salt and pepper to taste

Preheat the grill to medium-high heat. Toss trimmed asparagus with 1 tablespoon oil and grill until tender, turning occasionally - about 10 minutes. Remove asparagus from grill.

Heat remaining oil in a heavy skillet, add nuts, lemon juice and grilled asparagus. Toss to coat and cook for about 1 minute, until heated through. Serve immediately.

Serves 4-6.

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