I saw this recipe in People Magazine a few weeks ago. I believe the Chef who created it is Aida Mollenkamp. It was designed for skewers using boneless, skinless chicken breast. However, I prepared it using skinless chicken thighs. I prefer thighs because they have so much more flavor then any other part of the bird. Also I did not use skewers. I prepared the thighs in tacked. You can do it either way.
Recipe follows:
1/3 cups molasses
1/3 cup red wine vinegar
5 tbsp. Worcestershire sauce
2 tbsp. olive oil
2tbsp. light brown sugar
2 chipotle pepppers in adobo sauce, chopped (or 2 tsp. hot sauce)
3 pounds skinless chicken thighs
Directions:
Combine all ingredients except chicken in a large glass bowl by whisking together.
Add chicken coating it in the marinade and place in the refrigerator for at least 45 minutes or up to 4 hours.
Place chicken on a sheet pan that has been lined with foil. ( You will be happy you did this step!!!) Reserve marinade.
Bake in a 375 degree oven for about 40 minutes.Testing temp to avoid overcooking.
Take reserved marinade and bring to a boil for 3 minutes. Use to baste half way through the cooking process.
Remove from oven cover with foil for 10 minutes to rest and serve.
Enjoy!!!
Sunday, June 20, 2010
Tomato Tortilla Crisp Appetizer
I briefly saw this in a movie I watched recently. It look so cute I had to create a recipe. I tested it a few nights ago for my husband and I to sample. I stepped away for a minute and he had managed to eat 12. He was not all that hungry either. They were just that good and so refreshing. Now I already know alot of people will choose to purchase the guacomole. That is ok. This recipe will still work. But,this recipe is so simple and tasty I encourage you to go the extra mile and do it atleast once from scratch!!!!
Recipe follows:
24 small tomatoes ( Now, I don't have a specific name because there are so many varieties available today. But this is what you want: A tomato larger than a cherry tomato and small enough to pop in your mouth as a appetizer. No utensils needed!!)
2 Hass avacados
1 small tomato, seeded and diced small
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
3 corn tortillas
canola oil for frying
Directions:
Using a paring knife, cut a small piece from the bottom of each tomato so it can stand on a plate. Then using pairing knife carfully cut a circle at the top and remove filling. Preparing a place to put the stuffing.
Cut both Hass avacados in a small dice and place in bowl, add garlic salt, pepper, olive oil. With a fork gently mash and mix ingredients until combined. Do not totally mash avacado. Taste for seasonings.
Spoon mixture into each tomato. Filling it until it over flows and has a round top.
In a medium sized skillet heat canola oil, about 1/2 inch in pan until frying temp. (oil will have alittle wave running through it)
Using a shot glass or small cookie cutter cut 12 rounds from tortillas. Fry in skillet about 20 seconds on each side. Remove when golden, place on a papper towl to drain and lightly salt.Let cool.
When plating, place each tomato on top of the crisp tortilla round and serve.
Enjoy!!!
Recipe follows:
24 small tomatoes ( Now, I don't have a specific name because there are so many varieties available today. But this is what you want: A tomato larger than a cherry tomato and small enough to pop in your mouth as a appetizer. No utensils needed!!)
2 Hass avacados
1 small tomato, seeded and diced small
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
3 corn tortillas
canola oil for frying
Directions:
Using a paring knife, cut a small piece from the bottom of each tomato so it can stand on a plate. Then using pairing knife carfully cut a circle at the top and remove filling. Preparing a place to put the stuffing.
Cut both Hass avacados in a small dice and place in bowl, add garlic salt, pepper, olive oil. With a fork gently mash and mix ingredients until combined. Do not totally mash avacado. Taste for seasonings.
Spoon mixture into each tomato. Filling it until it over flows and has a round top.
In a medium sized skillet heat canola oil, about 1/2 inch in pan until frying temp. (oil will have alittle wave running through it)
Using a shot glass or small cookie cutter cut 12 rounds from tortillas. Fry in skillet about 20 seconds on each side. Remove when golden, place on a papper towl to drain and lightly salt.Let cool.
When plating, place each tomato on top of the crisp tortilla round and serve.
Enjoy!!!
Cheesy Noodle Casserole
What a great combination cheese and noodles. Comfort food like no other. This dish however is very different from a mac and cheese. Much, Much lighter. The key is the thinnest noodle you can find. I usually can find a very fine noodle in the Jewish section on International isle of the grocery store. If not there, a angel hair pasta will work. Also, it is ok to substitute the cheeses with what you have on hand. This is one of those recipes that many combinations would work well.
Recipe follows:
1lb. fine egg noodle
1 cup sour cream
1 cup ricotta Cheese
1 half grated yellow onion
1 teaspoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon white pepper (looks better in this dish, but if you don't have it on hand use black)
1/2 cup parmasean cheese
3/4 cup panko bread crumbs
Direction:
Cook noodles by package directions.
Combine sour cream, ricotta cheese, onion, hot sauce, salt and pepper. Taste for seasonings. Sour cream commands alot of salt.
Add cooked noodles to mixture.
Spray casserole dish with cooking spray and add mixture. Top with parmasean cheese and then panko bread crumbs.
Bake in a 350 degree oven for 20-25 minutes or until golden brown.
This will come out of the oven with a wonderful crunchy top and so light and fluffy inside.
Enjoy!!!
Recipe follows:
1lb. fine egg noodle
1 cup sour cream
1 cup ricotta Cheese
1 half grated yellow onion
1 teaspoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon white pepper (looks better in this dish, but if you don't have it on hand use black)
1/2 cup parmasean cheese
3/4 cup panko bread crumbs
Direction:
Cook noodles by package directions.
Combine sour cream, ricotta cheese, onion, hot sauce, salt and pepper. Taste for seasonings. Sour cream commands alot of salt.
Add cooked noodles to mixture.
Spray casserole dish with cooking spray and add mixture. Top with parmasean cheese and then panko bread crumbs.
Bake in a 350 degree oven for 20-25 minutes or until golden brown.
This will come out of the oven with a wonderful crunchy top and so light and fluffy inside.
Enjoy!!!
Ricotta Crostini
This is a wonderful simple appetizer or a great addition to a salad. Something that is very important for every foodie to practice is: Only use quality ingredients. This is so important but especially when so few are called for in a recipe.This recipe will yield about 24 pieces. But as you can see if using as side with salad or for a smaller group you can adjust to your specific needs.
Recipe Follows:
1 loaf French bread
1 clove garlic, peeled
Extra Virgin olive oil, for brushing
12 ounces Ricotta Cheese
Salt and fresh ground pepper
Directions:
Slice bread into 1/2 inch pieces, brush both sides with EVOO, light salt and pepper. You can either bake in oven 5 minutes on each side or until golden brown or grill both sides until golden.
Remove and rub both sides with garlic clove. Spread each with a about a tablespoon of Ricotta. Drizzle with EVOO and lightly salt and pepper.
Enjoy!!!
Recipe Follows:
1 loaf French bread
1 clove garlic, peeled
Extra Virgin olive oil, for brushing
12 ounces Ricotta Cheese
Salt and fresh ground pepper
Directions:
Slice bread into 1/2 inch pieces, brush both sides with EVOO, light salt and pepper. You can either bake in oven 5 minutes on each side or until golden brown or grill both sides until golden.
Remove and rub both sides with garlic clove. Spread each with a about a tablespoon of Ricotta. Drizzle with EVOO and lightly salt and pepper.
Enjoy!!!
Wednesday, June 16, 2010
Mississippi Mud Bars
This recipe is a go to dessert for my sister Pam who entertains often for small to large crowds. It is a major hit and her family always requests her to make them. I recently made them and now understand the attraction!!!
Also, Great make ahead dessert. Recipe follows:
Preheat oven to 325 degrees
1 stick unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup peanut butter
1 large egg, room temp
1 tablespoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz white chocolate, coarsley chopped and divided in half
12 oz semi-sweet chocolate chips, divided in half
1 cup coarsley chopped pecans, divided in half
1. Butter pan, line with aluminum foil which is also buttered.
2. Mix butter and sugar in large bowl until smooth using medium speed with a electric mixer. Beat in peanut butter until smooth.
3. Stir egg and vanilla together. Add to peanut butter mixture and combine.
4. In a small bowl whisk together the flour, baking soda and salt. Add to the peanut butter mixture and combine well.
5. Stir one portion of each chocolate and combine. Stir in one portion of pecans.
6. Spread batter evenly in prepared pan and bake 30-35 minutes.
7. Remove pan from oven and immediately sprinkle remain chocolate on top. Cover pan with foil and set aside and let chocolate melt.
8. When melted, swirl the chocolates together with the tip of a knife to make a marble effect on top. Sprinkle remaining pecans on top. Let the bars cool completely in the pan or a wire rack.
9. Cut into squares and serve. Makes 16- 2" squares.
Enjoy!!!
Also, Great make ahead dessert. Recipe follows:
Preheat oven to 325 degrees
1 stick unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup peanut butter
1 large egg, room temp
1 tablespoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz white chocolate, coarsley chopped and divided in half
12 oz semi-sweet chocolate chips, divided in half
1 cup coarsley chopped pecans, divided in half
1. Butter pan, line with aluminum foil which is also buttered.
2. Mix butter and sugar in large bowl until smooth using medium speed with a electric mixer. Beat in peanut butter until smooth.
3. Stir egg and vanilla together. Add to peanut butter mixture and combine.
4. In a small bowl whisk together the flour, baking soda and salt. Add to the peanut butter mixture and combine well.
5. Stir one portion of each chocolate and combine. Stir in one portion of pecans.
6. Spread batter evenly in prepared pan and bake 30-35 minutes.
7. Remove pan from oven and immediately sprinkle remain chocolate on top. Cover pan with foil and set aside and let chocolate melt.
8. When melted, swirl the chocolates together with the tip of a knife to make a marble effect on top. Sprinkle remaining pecans on top. Let the bars cool completely in the pan or a wire rack.
9. Cut into squares and serve. Makes 16- 2" squares.
Enjoy!!!
Mahi Mahi Fish Tacos
Mahi Mahi is such a wonderful fish. But it can be hard to find fresh, or frozen for that matter, in different parts of the country. Costco does sell it frozen and it is quite good. If you can't get Mahi Mahi any flaky white fish would do. This is a very light fresh version of a taco. Recipe follows:
2 Mahi Mahi fillets
1 teaspoon cumin
1 tablespoon olive oil
1/2 cup good mayonnaise
3 tablespoons of your favorite salsa
8 tortillas (makes 4 tacos, doubled each taco)
2 cups shredded lettuce
1 chopped tomato
Season fish fillets with cumin, salt and pepper. Let rest for 15 minutes in the refrigerator.
Heat skillet adding olive oil over medium heat. Add fish and cook for about 4 minutes on each side. (watch to not over cook)
Combine Mayo with your salsa for the topping
Heat tortillas ( I brush lightly each side with olive oil and heat by grilling, on my indoor grill,each side until slightly crisp)
Let the fish rest for 5 minutes and begin to assemble
Enjoy!
2 Mahi Mahi fillets
1 teaspoon cumin
1 tablespoon olive oil
1/2 cup good mayonnaise
3 tablespoons of your favorite salsa
8 tortillas (makes 4 tacos, doubled each taco)
2 cups shredded lettuce
1 chopped tomato
Season fish fillets with cumin, salt and pepper. Let rest for 15 minutes in the refrigerator.
Heat skillet adding olive oil over medium heat. Add fish and cook for about 4 minutes on each side. (watch to not over cook)
Combine Mayo with your salsa for the topping
Heat tortillas ( I brush lightly each side with olive oil and heat by grilling, on my indoor grill,each side until slightly crisp)
Let the fish rest for 5 minutes and begin to assemble
Enjoy!
Summer Carrot Soup
I am always looking for ideas on how to use up ingredients left behind. I, as many people do, shop in bulk. The pricing is so appealing , but there can be so much waste with spoilage. That was how this recipe was born. It is such a great use for those beautiful left behind carrots. Recipe follows:
2 teaspoons ground ginger
2 1/2 teaspoons ground cumin
1 medium onion chopped
1 1/2lbs. carrots (roughly chop)
2 tablespoons olive oil
2 cups chicken broth
2 cups water
In a dutch oven or heavy bottom saucepan saute over medium -low flame chopped carrots, chopped onion, cumin and ginger for about 20 minutes
Add water and chicken broth and bring to a boil
Now reduce heat and cover simmer for 20 more minutes
Remove from heat and let rest for about 5 minutes
Use an immersion blender or regular blender to puree to almost smooth
Return to heat and add 3/4 cup of whole milk and stir until combined
Add salt and fresh ground black pepper to taste
Serve hot
Enjoy!!!
2 teaspoons ground ginger
2 1/2 teaspoons ground cumin
1 medium onion chopped
1 1/2lbs. carrots (roughly chop)
2 tablespoons olive oil
2 cups chicken broth
2 cups water
In a dutch oven or heavy bottom saucepan saute over medium -low flame chopped carrots, chopped onion, cumin and ginger for about 20 minutes
Add water and chicken broth and bring to a boil
Now reduce heat and cover simmer for 20 more minutes
Remove from heat and let rest for about 5 minutes
Use an immersion blender or regular blender to puree to almost smooth
Return to heat and add 3/4 cup of whole milk and stir until combined
Add salt and fresh ground black pepper to taste
Serve hot
Enjoy!!!
Tuesday, June 15, 2010
Grilled Salmon Pasta Salad
When I owned my Cafe this salad was a staple. It was so healthy and always in high demand. Again with this recipe and most recipes adjustments should alway be made according to preference and most important in the quest to use up what is in your pantrty. This salad can be made with a can Salmon or Salmon left over from a previous meal. If you are in an area that has Costco and are a member, I encourage you to try their Kirkland brand of canned Salmon. It is amazingly good and can stay on the shelf until you are ready to use it!!!. Recipe follows:
1lb. pasta I like to use a fancier shape than your usual, but again what is in your pantry is fine
3 cans of good canned Salmon (Recomneded Kirkland Brand from Costco)
1/2 diced English Cucumber (seedless)
1/2 cup diced red onion
1 pint halved cherry tomatoes
1/4 cup capers
2 tablespoons chopped fresh dill
Dressing:
3/4 cup good extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Djon Mustard
1 tablespoon minced garlic
Salt and Pepper
Wisk together. Make sure to season well with salt and pepper.
Directions:
Prepare pasta according to package. Combine all other ingredients. Let pasta slightly cool before adding to mixture. Then add dressing and mix well. Try not to break up salmon to to much.
This salad gets better as it sits and ingredients combine.
A great summer salad!!!
Enjoy!!!
1lb. pasta I like to use a fancier shape than your usual, but again what is in your pantry is fine
3 cans of good canned Salmon (Recomneded Kirkland Brand from Costco)
1/2 diced English Cucumber (seedless)
1/2 cup diced red onion
1 pint halved cherry tomatoes
1/4 cup capers
2 tablespoons chopped fresh dill
Dressing:
3/4 cup good extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Djon Mustard
1 tablespoon minced garlic
Salt and Pepper
Wisk together. Make sure to season well with salt and pepper.
Directions:
Prepare pasta according to package. Combine all other ingredients. Let pasta slightly cool before adding to mixture. Then add dressing and mix well. Try not to break up salmon to to much.
This salad gets better as it sits and ingredients combine.
A great summer salad!!!
Enjoy!!!
Tristan's Award Winning Scrambled Eggs
This recipe is from my beautiful 10 year old niece Tristan. These eggs are such a hit with her younger brother and sister that they choose them over their Mom's. I am so proud of her for being so creative. She is already a Top Chef in my eyes. Recipe follows:
It doesn't matter how many eggs you are using, add salt and pepper to taste, add milk maybe a 1/2 teaspoon per egg, mix well. Add butter to a hot skillet medium-low heat, The SECRET: Stir constantly until desired consistancy.
Thank you Tristan for sharing!!!
Enjoy!
It doesn't matter how many eggs you are using, add salt and pepper to taste, add milk maybe a 1/2 teaspoon per egg, mix well. Add butter to a hot skillet medium-low heat, The SECRET: Stir constantly until desired consistancy.
Thank you Tristan for sharing!!!
Enjoy!
Zucchini Vichyssoise
This soup is so wonderful. A great twist on a classic. This recipe comes from one of the 1st Barefoot Contessa Cookbooks. It is perfect either served hot or cold!!!! Recipe follows:
1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts (4 to 8 leeks)
3 cups chopped zucchini (2 zucchini)
4 cups chopped unpeeled white potatoes (8 small)
1 1/2 quarts chicken broth or stock which ever is available
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons heavy cream (I used whole milk and it was great!)
Fresh chives for garnish (optional)
Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken broth, salt and pepper. Bring to a boil, lower heat to a simmer for 30 minutes. Cool for a few minutes and then process through a foodmill. Add the cream or milk to taste. Serve either cold ot hot, garnish with chopped chives if desired.
I love my food mill because it leaves some large pieces so it is not totally pureed.However, if you don't own a food mill an immersion blender or a regular blender would be fine. If using a regular blender do it in batches and cover blender top with a kitchen towel.
Enjoy!!!
1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts (4 to 8 leeks)
3 cups chopped zucchini (2 zucchini)
4 cups chopped unpeeled white potatoes (8 small)
1 1/2 quarts chicken broth or stock which ever is available
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons heavy cream (I used whole milk and it was great!)
Fresh chives for garnish (optional)
Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken broth, salt and pepper. Bring to a boil, lower heat to a simmer for 30 minutes. Cool for a few minutes and then process through a foodmill. Add the cream or milk to taste. Serve either cold ot hot, garnish with chopped chives if desired.
I love my food mill because it leaves some large pieces so it is not totally pureed.However, if you don't own a food mill an immersion blender or a regular blender would be fine. If using a regular blender do it in batches and cover blender top with a kitchen towel.
Enjoy!!!
Herb Pesto
I got the inspiration for this recipe from a recent edition of Food&Wine Magazine. It is a great use of leftover herbs or ones fresh from your garden. Stored properly, by adding 1/4 inch of olive oil to the top of the container, this will last for up to 2 months in the refrigerator.Recipe follows:
In a heavy -bottomed skillet infuse 6 unpeeled garlic gloves with 2 whole jalapeno peppers. Heat until peppers are lightly charred. Peel the garlic and split the peppers, remove seeds. In a blender puree the garlic and peppers. Add 2 cups chopped fresh parsley, 1 cup chopped fresh basil,1 cup chopped fresh cilantro and 1/2 cup extra virgin olive oil. Continue to puree and add salt and pepper to taste.
This recipe is about using up fresh ingredients. So substitute with what you have left over. Pesto is a staple in my house. It has so many great uses!!!
Enjoy!!!
In a heavy -bottomed skillet infuse 6 unpeeled garlic gloves with 2 whole jalapeno peppers. Heat until peppers are lightly charred. Peel the garlic and split the peppers, remove seeds. In a blender puree the garlic and peppers. Add 2 cups chopped fresh parsley, 1 cup chopped fresh basil,1 cup chopped fresh cilantro and 1/2 cup extra virgin olive oil. Continue to puree and add salt and pepper to taste.
This recipe is about using up fresh ingredients. So substitute with what you have left over. Pesto is a staple in my house. It has so many great uses!!!
Enjoy!!!
Croque Monsieur (Classic French Bistro Sandwich)
This brought back such great memories when I recently saw Merryl Streep serve this Sandwich to Steve Martin for dinner in the movie "It's Complicated". This sandwich is so easy but elegant and pairs perfect with a tossed green salad. Recipe follows:
Serves 4
8 slices white bread
2 Table spoons unsalted butter (softened)
4 slices black forest ham
4 slices imported swiss cheese
2 eggs slightly beaten, with a few drops of water
Salt and black pepper
Directions:
Spread each slice of bread with softened butter. Add 1 slice of cheese and 1 slice of ham to each sandwich. Press sandwich firmly together.
Beat egg with water, add salt and pepper to taste
Heat heavy-bottomed frying pan, add 2 tablespoons of butter melt until bubbling stops but before browning. Skillet must be very hot!!! Fry on each side over medium flame for 4-5 minutes. The outside will resemble French Toast!!!
Serve with a simple green salad tossed with a light Vingarette!!!
Enjoy
Serves 4
8 slices white bread
2 Table spoons unsalted butter (softened)
4 slices black forest ham
4 slices imported swiss cheese
2 eggs slightly beaten, with a few drops of water
Salt and black pepper
Directions:
Spread each slice of bread with softened butter. Add 1 slice of cheese and 1 slice of ham to each sandwich. Press sandwich firmly together.
Beat egg with water, add salt and pepper to taste
Heat heavy-bottomed frying pan, add 2 tablespoons of butter melt until bubbling stops but before browning. Skillet must be very hot!!! Fry on each side over medium flame for 4-5 minutes. The outside will resemble French Toast!!!
Serve with a simple green salad tossed with a light Vingarette!!!
Enjoy
Update To The Earlier Shrimp and Rice Salad
I did a variation to my orginal recipe and wanted to share it. I feel it improved an otherwise nice dish. Variation follows:
Delete olives
Add 1/4 cup sour cream
The juice of one half lemon
1 teaspoon lemon zest
1/2 cup finely diced celery
Enjoy!!!!
Delete olives
Add 1/4 cup sour cream
The juice of one half lemon
1 teaspoon lemon zest
1/2 cup finely diced celery
Enjoy!!!!
Thursday, June 3, 2010
Apple Pineapple Cobbler
This is such an easy recipe and my foodie friends that only cook from scratch will only trun their noses up until they taste this dish. This recipe is also from my dear friend Marilyn. she is the queen of semi- homemade.
Recipe Follows:
1 large can apple pie filling
1 large can crushed pineapple. Drain a third of the liquid
1 1/2 teaspoon almond extract
1 teaspoon cinnamon
1 teaspoon lemon juice
Mix and pour all ingredients in a pyrex dish.Then spread 1 box yellow cake mix over the top. Drizzle 1 stick melted butter over top of mixture.
Bake at 325 degrees for 55 minutes. Serve warm with vanilla ice cream.
This so simple. Put in the oven prior to your guests arriving and your house will smell amazing.
Enjoy!!!
Recipe Follows:
1 large can apple pie filling
1 large can crushed pineapple. Drain a third of the liquid
1 1/2 teaspoon almond extract
1 teaspoon cinnamon
1 teaspoon lemon juice
Mix and pour all ingredients in a pyrex dish.Then spread 1 box yellow cake mix over the top. Drizzle 1 stick melted butter over top of mixture.
Bake at 325 degrees for 55 minutes. Serve warm with vanilla ice cream.
This so simple. Put in the oven prior to your guests arriving and your house will smell amazing.
Enjoy!!!
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