'Tis Another Season!

Sharing my cooked creations is an ongoing joy for me. Call it showing off if you will, but it does my heart good to hear the “oohs” and the “ahhs” and I betcha it is heart-warming for you too. 'Tis the season for Pot Lucks - the most wonderful way to share homemade foods without having to “slave” over the whole meal. The host has a little more work, but the rewards are great and everybody wins.

My best Pot Luck formula is this: the host provides all dishes, cutlery and beverages – usually coffee,tea. bottled waters, sodas, and ice. The host can provide the main dish as well, which ideally is an entree fresh out of the oven and can set the party theme. Ask a few close friends to prepare specific hardy dishes: chicken, beef, bean, pasta, etc - these will depend upon what else is being served. Ask the other guests to bring complimentary side dishes: veggies, potatoes, salads, fruit salads, rolls with butter, and of-coarse THE dessert (one or more depending upon your guest count).

Here are two Pot Luck winners:

CROCK POT MAC 'N CHEESE

1 lb. Elbow Macaroni
one stick butter
5 C grated Cheddar cheese
4-6 eggs, beaten
8 oz. sour cream
2 can condensed Cheddar Cheese soup
1 tsp salt
2 C milk
1 tsp dry mustard
1 tsp pepper

Boil macaroni, drain, set aside. In pan, mix butter and cheese – add some milk to keep it from thickening. Stir until cheese melts. In your crock pot, combine the cheese and butter mixture. Add the beaten eggs to a tiny bit of sour cream, mix, then add the rest of the sour cream, mix well. Add to crock pot stirring well; add the soup, salt, pepper, milk and mustard, stir well. Finally, add the drained macaroni, stir again. Cook in crock pot - high for 2 hours, stirring occasionally. The result is a creamy, smooth delish dish!



SWEDISH MEATBALLS

38 oz package frozen cooked meatballs (without a sauce!)
one onion, chopped
4 garlic cloves, chopped
1/ 26 oz can cream of mushroom soup
2/ 10 oz cans cream of mushroom soup
16 oz sour cream
1 can chicken or beef broth
¼ tsp pepper

Place meatballs, onion, garlic and soup into crock pot. Cook on high for one hour then on low for 3 hours. After 3 hours, add the *chicken broth, stir until smooth. Cook for another 1-2 hours then add some of the hot liquid from the pot to the sour cream, stir so that when you add the sour cream it is mixed with about ½ cup of the liquid. Add to crock pot, stir until smooth with a whisk. Cook for another 30 – 40 minutes. Add pepper to taste. *If you want to leave pot unattended, add the broth at the start then just leave pot on low for 4-6 hours. Then follow sour cream instructions above.

ENJOY!

Happy New Decade!

     Now that we are past the holidays – but maybe not “over” them - I want to share with you my favorite winter sport: eating! Sunny crisp days follow the Blue Moon, snow still on the ground and I am hungry for slow braised, crock pot, and stewed meals. Nothing is more satisfying than filling my home with the aroma of delicious winter soups and stews.
     Here is another of my mom's recipes: Scotch Broth. This is a very hardy soup with lamb (or beef), leeks and barley. It really is a complete meal and can be accompanied by crusty French Bread or homemade Cheese Twists (see recipe below). Add a side of salad and a dessert and you are good to go!
     If you do not like lamb, you can try this with beef and it will be just as delicious. The substitution for lamb neck bones can be short ribs or oxtails or even stewing beef, but best to discuss this with your butcher if you have any doubt. My best “butcher” is on Google!

SCOTCH BROTH

3 – 4 lbs lamb neck bones

3 leeks sliced thin (white part only)

2 qt chicken broth

One carrot and one celery stalk for flavor

Barley ¾ Cup

2 C diced carrots

2 C diced celery

Salt and Pepper to taste

½ C parsley

Cook lamb bones in chicken stock with leeks, carrot and celery stalks for about 1 – 1 ½ hours until meat comes off bones. Add the barley and cook for one more hour. Then add the diced carrots and celery, salt and pepper. Simmer until veggies are barely done. Taste and re-season. Remove meat and fat from the bones,return the meat to the soup and chill soup overnight. Skim fat off the top of the chilled soup then reheat and add chopped parsley before serving.

YUM!!

GARLIC CHEESE TWISTS

2 TB butter

¼ cup grated Parmesan cheese

1 tsp. granulated garlic

1 tsp. dried parsley flakes

1 can Pillsbury Buttermilk Biscuits

Preheat oven to 400°F. Lightly grease baking sheet. Microwave butter in glass measuring cup until melted; cool slightly. Stir in cheese, garlic and parsley. Set aside.

Flatten each biscuit into 5X2-inch rectangle. Spread 1 teaspoon butter mixture onto each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times. Place on prepared baking sheet. Bake 8 to 10 minutes or until golden brown.

ENJOY!

Party Food

       Munchies, yummmmmm, the best part of the meal.  Are munchies part of a meal?  Or are munchies THE meal?  You can call them Hors D'oeuvres or call them appetizers but whatever they are, they can be so delicious that people often fill up on them before sitting down to eat the actual meal itself!
       When I was a caterer, we loved to cater the between-meal event that offered a Gourmet Buffet with items such as California and European Cheeses, Home Baked Breads, Pot Stickers, Swedish Meat Balls, various imported Sausages and Crudites with Crackers and Dips.    
       Dips are very popular when served with various munchies from chips to cheeses or cut veggies - or with whatever you decide to put out for your guests.  They also make great hostess gifts - you can make a batch to keep handy for the holidays and when you are invited for dinner, just fill a pretty jar and voila!  A homemade edible gift!
       Some of my best gift and guest dips are Green Peppercorn Dip and Sweet Champagne Mustard.   They are easy to prepare and are not an exact science.  Also, they travel well and keep for at least a month in the fridge.  The Artichoke Dip is baked and served hot or you can take it with you and serve it at  room temperature.  What delicious offerings!

GREEN PEPPERCORN DIP

Green Peppercorns - one/3oz. jar, drained

Garlic - 6 cloves, rough chopped

Green Onions - one bunch chopped (both the green and white parts)

Mayonnaise - 2 1/3 to 3 cups

White Wine Vinegar - 6 TB.

In a food processor, pulverize the garlic and peppercorns.  Add green onions and process until nearly smooth. Do not breathe this in - it is very potent.  Stir in the mayo and vinegar.  Chill and serve with crudites and crackers.  Taste and if it is too strong, add more mayo.  Enjoy!

SWEET CHAMPAGNE MUSTARD

Coleman's Dry Mustard - 2/3 cup

Sugar - 1 cup

Eggs - 3 large, beaten

Vinegar (White Wine or Champagne) - 2/3 cup

 In the top of a double boiler over simmering water, combine the dry mustard and sugar.  Beat with a whisk to remove any lumps.  Mix in the eggs and the vinegar and whisk constantly for 5 to 7 minutes, or until mixture has thickened and appears slightly foamy.  Pour immediately into another container to stop the cooking.  Makes about 1 1/2 cups of mustard.  Serve with cheeses and meats; great for gifts.  Keeps for 4 weeks in the fridge. 

BAKED ARTICHOKE DIP

Onion, 1/2 chopped
Artichoke Hearts, 1 can of UNmarinated, drained

Parmesan Cheese, grated, 1 cup

Mayonnaise, 1 cup (or one small jar)

Lemon Juice, 1 squeeze or just shake in some lemon pepper

Salt & Pepper

Paprika (optional) or Bread Crumbs (optional)

Chop onion to be chunky in a food processor, add drained artichokes and process but keep a rough chunky texture.  Pour into an oven-proof casserole and add the Parmesan, Mayo, and lemon juice.  Taste, then season with salt & pepper.  Sprinkle with bread crumbs and top with a sprinkle of paprika.

Bake for 45 - 60 minutes @ 350 degrees.  Serve hot or at room temp.

Serve with assorted crackers or cut veggies.  Enjoy!  A guaranteed hit!

Note:  This recipe can be made without measuring - just mix and adjust to your taste. It is a WINNER and people love, love, love it!  You can make this into a crab dip by simply adding one can of (real) crab to all the above ingredients.  Then ... call it a Crab Dip!

Salmon, Shrimp, and Salsa

       Most of us like to keep either meat, chicken or fish in our freezers for easy meal prep.  In my freezer we keep mostly fish because that's what we eat and believe it or not, there are economical ways to enjoy and cook both salmon and shrimp.
       I buy my frozen salmon at Costco and my fave is the Coho Wild Alaskan Salmon.  The price is pretty decent but any salmon at Costco will be delish.  For a tasty dinner broil your salmon and accompany it with this Papaya Salsa.  Add some rice and a small salad and you have a gourmet meal:

PAPAYA SALSA

Papaya - one can, drained, chopped

(canned papaya is better for this than fresh - very ripe and nice texture)

1/4- 1/2 Red Bell Pepper

1/2 - 1 Jalapeno Pepper, seeded and minced

Fresh Cilantro, chopped, about 1/4 cup

Fresh Lime Juice - a few squeezes to taste

1 1/2 tsp Orange Juice

1/4 -1/2 tsp Red Pepper Flakes

Mix together and serve over broiled fish. 

Makes plenty for 4 pieces of salmon.
Save some for next week to go with grilled or sauteed shrimp.

       And speaking of shrimp ... Shrimp is also a wonderful thing to keep in the freezer.  It requires absolutely no planning and can be defrosted in cold water - takes about 10 minutes.  I use either the 21-25's or the  31-40's.  That means that there are 21 to 25 per pound or 31 to 40 per pound.  I count out 1/4 to 1/3 of a pound per person, give or take a few extra if you like.
       Make a dry marinade of dill, salt & pepper with a tiny touch of cayenne if you like, peel and devein your shrimp and sprinkle with the dry rub and let it season for about 1/2 hour.  Grill, bake, broil or sautee these shrimp for only 3 - 5 minutes.  Do not overcook!!  Serve with Papaya Salsa, Rice and Salad.
Enjoy!
       Here is one of my most favorite shrimp recipes:

SHRIMP ORZO SALAD

Orzo - 1/2 lb

Lemon Juice -1/4 C (about 2 lemons)

Olive Oil - 1/2 C + about 1/4 C

Salt & Pepper

Shrimp - 1/2 lb. of Medium Shrimp (31/40's are fine)

Green Onions - 1/2 C chopped fine (use green and white parts)

Fresh Dill - 1/2 C chopped

Fresh Italian Parsley - 1/2 C chopped

Hot House Cucumber - 1/2 seeded, unpeeled, medium diced

Red Onion - 1/4 to 1/2 C rough chopped (one small onion)

Feta Cheese - 1/4 lb.cut into 1/2 inch cubes

Fresh Mint- use to garnish

1. Preheat oven to 400.  Bring water in pasta pot to a boil and cook Orzo according to package directions (do not overcook), drain, then mix hot pasta with the lemon juice, 1/2 C olive oil, 1 tsp salt, and fresh cracked pepper in a medium bowl.  Set aside.

2.  Place shrimp on a cookie sheet and drizzle with about 1/4 C olive oil, sprinkle with salt and pepper, then toss to combine.  Spread shrimp into a single layer and roast for 4-6 minutes until they are pink.  Do not overcook!

3. Add shrimp to the Orzo.  Add the green onions, dill, parsley, cukes, and onion.  Season with salt and pepper.  Toss well then add the Feta and carefully stir to mix into pasta.  Cover and leave at room temperature for about 1-2 hours for flavors to blend or refrigerate overnight.  Taste and adjust seasonings.  If the pasta seems too dry you can drizzle a tiny bit of olive oil and mix.

Enjoy!!

       

 


    

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Gone Bananas

I just pulled a banana nut bread out of the oven and am delighted at how simple it is to bake a non-yeasted bread.  The flour and sugar should be basically as instructed but if it varies by a spoonful here and there, no big deal.  The wet ingredients also are a bit flexible: for instance, this recipe just calls for 2 eggs. How big are your eggs?  Jumbo?  Small? You get the idea...

This recipe also calls for 2 1/2 cups of mashed bananas.  Well, I put in all the bananas I had, five total, which came to just 2 cups and the bread turned out to be yummy and moist. (Still chewing on my piece!).  If you do not eat nuts, leave them out.  If you want something else, you can add it, for instance, how about a 1/2 cup of Craisins or 1/2 cup of chocolate or butterscotch chips or  possibly some dried fruit?  

These breads are not an exact science like the yeasted breads so try the one that follows and if you like it, add something extra to it next time and see what happens.  Be sure to note what you did or didn't do on the recipe so you can remember for the next time!  And if you come up with something totally different, let me know because I would love to try it out.

BANANA NUT BREAD

2 cups flour

1 tsp baking soda

1/4 tsp salt

1/2 (one stick) butter

3/4 brown sugar (packed)

2 eggs, beaten

2 1/2 cups over ripened bananas, mashed

1 cup walnuts or pecans

1. Preheat oven to 350 & lightly spray a loaf pan with oil.

2. Combine flour, baking soda, and salt in a large bowl.  Stir with a whisk to mix.

3. In a smaller bowl, cream the butter and sugar together then mix in the eggs.  (use the whisk to fully incorporate the eggs). Then mix in the bananas.

4. Add the banana mixture to the flour mixture and stir only just to moisten.

5. Stir in the nuts but do not over-mix.

6. Pour into loaf pan and bake in the 350 oven for 60 - 65 minutes or until a toothpick inserted into the center of the loaf comes out fairly clean.  When the loaf is done it usually cracks on the top and the sides brown and come away from the pan.  If the toothpick is still not clean and the loaf looks done, take it out.

7. Cool for 15 minutes in the pan then turn out onto a wire rack to cool

8. When completely cooled, cut and eat immediately or wrap loaf in foil and refrigerate.

ENJOY!

Stir Fried Garlic Shrimp

Stir fry is a quick easy meal to prepare.  After a long day or at the spur of the moment, this really is dinner in about 60 minutes.  Use whichever veggies you happen to have and either meat or chicken if you like (or even both).  If you use already cooked ingredients, just cook them until they are hot.  Remember that the firmer veggies such as broccoli, green beans and cauliflower, should be blanched first.


Be sure to have all ingredients ready before you start to cook:  chop all veggies, assemble bowl of ice water, get your oil out, spices, herbs, soy sauce - all should be ready to go because once started, the stir fry goes lickedy split.

GARLIC SHRIMP STIR FRIED WITH BROCCOLI AND SPINACH

Broccoli, one head, cut into bite sized pieces

One 10oz. package of pre-washed, fresh spinach

2 dozen medium shrimp, peeled and de-veined

soy sauce

olive oil

salt

lemon pepper

granulated garlic

6 cloves of garlic, chopped medium

bowl of ice water (have this ready!) 

1. Start your rice.

2. Bring medium pot of water to boil, drop in broccoli and let sit for 3-4 minutes.  Drain and immediately plunge into the bowl of ice water to stop the cooking.  Drain and set aside.

3. Peel and de-vein the shrimp, dry on a paper towel and sprinkle with a dry marinade of the salt, lemon pepper, and granulated garlic.  Set aside.

4. Chop garlic, set aside.

5. Open spinach package, line up your other ingredients:  soy sauce & oil, and get them ready by your wok (or pan) along with the veggies and garlic.

6. Heat pan on high, add oil then broccoli and garlic, and stir fry for just a few minutes making sure that the garlic does not burn.  Put on the lid, let steam for one minute, then put in a splash of soy sauce, stir, put lid back on and steam for another minute.

7. Turn up flame, add shrimp and stir until pink and plump, about 2 minutes.  Do not overcook!  When all is tender, put into empty blanching pot and set aside.

8. With flame up, add a bit more oil if needed, stir fry the spinach until it cooks down.  Take the broccoli shrimp mixture and add it to the spinach in the wok and toss until well mixed.

9. Serve with rice.
ENJOY!

Please post any questions or comments - I would love to hear from you.

Cranberries Two Ways

It sounds crazy to talk about "leftovers" before The Big Turkey Day but I cannot resist!  Visions of turkey dishes dance in my head along with even bigger visions of cranberries.  Turkey and Cranberries:  a perfect match. 

And since Thanksgiving is the kick off day for Roasted Turkey, I am thinkin' 'bout them fixins.  I make a much bigger turkey and more of the fixins than actually is needed so that I can make some wonderful "encore" dishes and oh, I do all of this while eating my Cranberry Turkey Sandwich.

This homemade cranberry relish is my mom's recipe - delicious and foolproof. One year I thought I was cooking it from memory and later on found out that all I had done was just dump everything together and bake it all at once...  It was delish!  0(^;^)0

You can do it this way though I recommend following the very simple directions printed below.  Double the recipe and it will keep nicely for both your Thanksgiving and Christmas dinners and you can also put some in pretty jars to deliver to your friends.

CRANBERRY NUT RELISH

2 (12oz) bags of fresh Cranberries

One cup sugar

1 1/2 cup chopped walnuts

One jar of Orange Marmalade (about 10 oz.)

Zest of one lemon

Juice of 1/4 or more of one lemon (taste as you go)

Preheat oven to 350.  Mix cranberries with sugar in an oven proof casserole.  Cover tightly with foil and place bowl on top of a cookie sheet to prevent over-flow.  Bake for about one hour. In the meantime, toast walnuts in toaster oven or pan for 8 - 12 minutes, constantly checking and stirring, until toasted.  When cranberries are cooked,  add the walnuts and marmalade and then add the lemon juice a bit at a time, tasting as you go.  Be careful - the cooked cranberry mixture is scalding hot!  Combine well and chill. Plenty for 2 holiday meals and some gifts.

Enjoy!

Another Fresh Cranberry dish that my mom always made at the holidays is called Cranberry Nut Bread.  This bread is great with your Holiday dinner, wonderful the next day toasted with cream cheese and makes an excellent holiday gift goody. 

MOM'S CRANBERRY NUT BREAD

2 C Sifted Flour

1 C Sugar

1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
juice & grated peel of an orange
2 TB butter,
boiling water
1 C chopped walnuts
1 C raw, chopped cranberries

Preheat oven to 350.  Sift together flour, sugar, baking powder, baking soda, and salt.  Stir in the beaten egg.  Combine orange juice and peel, butter, and enough boiling water to make 3/4 cup.  Stir into the flour mixture, mixing only until moistened throughout.  Stir in nuts and cranberries.  Turn into a well greased loaf pan and bake at 350 for one hour or until a toothpick inserted in the center comes out clean.  *Note:  it is natural for the top of this loaf to crack while baking.
Cool bread in pan for 15 minutes then remove it from pan and cool on rack.  After it is completely cooled, wrap in foil and refrigerate overnight before slicing.

I like to double this recipe and bake it in a 12 cup bundt pan.  Test for to see if it is done after 45 minutes.

Enjoy!

I am sure you will love these 2 recipes.  If you have any other recipes with cranberries you want to share, please feel free to post them in your comment.  I am looking forward to hearing from you all.