Saturday, June 17, 2017

Sea Scallops with Charred Vegetables

2 carrots, peeled and cut into 1 inch pieces
1 white onion, peeled and quartered
2 plum tomatoes, quartered
1 jalapeno, cut into slices
1 garlic clove, minced
2 Tbsp lime juice
Salt and pepper
16 large sea scallops
2 Tbsp butter
1 sprig of fresh thyme

Place carrots, onion, tomatoes, jalapeno and garlic in a bowl.  Toss with 3-4 Tbsp EVOO.  Spread the vegetables on a cooking tray.  Broil on the lower shelf in the oven on low for 10-15 minutes or until the vegetables are softened and slightly charred.  Remove from oven.  Season with salt, pepper, and lime juice. 

Heat skillet on high heat with one Tbsp EVOO.  When all it hot, carefully add the scallops and season with salt an d pepper.  Sear on one side until a carmelized crust forms.  Flip the scallops and add the butter and thyme sprig to the pan.  Baste the scallops with the thyme butter until just barely cooked through.  Serve with vegetables.

Sunday, June 4, 2017

Roasted Asparagus, Prosciutto, and Egg

1 bunch fresh asparagus, trimmed
2 Tbsp olive oil
2 oz finely chopped prosciutto
Salt and Pepper, to taste
1 tsp distilled white vinegar
4 eggs
1/2 lemon, zested and juiced

Preheat oven to 425.  Put asparagus in baking dish and drizzle with 1 Tbsp olive oil.  Heat remaining Tbsp oil in a skillet over medium low heat.  Add prosciutto; cook, stirring, until golden and rendered, 3-4 minutes.  Sprinkle prosciutto and oil over asparagus.  Season with pepper and toss to coat.  Roast for 10 minutes.  Toss and return to oven until firm yet tender to the bit, 5 minutes more.  Fill a large saucepan with 2-3 inches of water and bring to a boil over high heat.  Reduce heat to medium low, then add vinegar and pinch of salt.  Crack 1 egg into a bowl, then gently slip the egg into the water.  Repeat with remaining eggs.  Poach eggs until whites are firm and yolks have thickened but are not hard, 4-6 minutes.  Remove eggs from water with a slotted spoon, gently pat with paper towels to remove excess water, then transfer to a warm plate.  Drizzle asparagus with lemon juice then divide among plates.  Top each with a poached egg and pinch of lemon zest.  Season with salt and pepper. 

Serves 4

Tuesday, May 30, 2017

Stromboli Hero

1 round King's Hawaiian bread
1/4 cup Italian dressing
4-5 leaves of green leaf lettuce
1/4 pound sliced provolone cheese
1/4 pound sliced fully cooked ham
1/4 pound sliced salami
8 pepperoncini peppers (bottled Italian peppers), drained and cut lengthwise in half

Cut bread horizontally in half.  Brush Italian dressing on both cut sides of bread.  Layer lettuce, cheese, ham, salami and peppers on bottom half of bread.  Top with top half of bread.  Secure loaf with toothpicks.  Cut into 4 wedges

Serves 4

Monday, May 29, 2017

Broccoli Cheese Pie

1 head fresh broccoli, chopped
1 cup shredded cheddar cheese
3/4 cup plus 2 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp dry mustard
1/4 cup butter, melted
1 Tbsp butter
1 onion. chopped
1/4 pound fresh mushrooms, sliced
1 cup half and half
1 tsp salt
1/4 tsp ground nutmeg
3 eggs, beaten

Preheat oven to 400.  Place broccoli in microwave safe bowl with approximately 1/4 cup water.  Cover with plastic wrap and microwave 3-5 minutes or until broccoli is tender but firm.  In a bowl, mix cheddar cheese, 3/4 cup flour, 1/2 tsp salt, mustard.  Mix in melted butter until evenly moist.  Press into the bottom and sides of a 9 inch pie dish. 

Melt 1 Tbsp butter in skillet over medium heat.  Saute onion and mushrooms until tender.  Stir in remaining 2 Tbsp flour, the half and half, 1 tsp salt, and nutmeg.  Bring to a boil and cook 1 minute.  Remove from heat.  Mix in steamed broccoli.  Let cool 5-10 minutes prior to adding eggs to prevent scrambling.  Gradually stir in eggs.  Transfer to pie crust.  Bake 15 minutes at 400.  Reduce heat to 375 and continue baking 20 minutes or until a knife inserted in the center comes out clean.

Serves 8

Sunday, May 21, 2017

Sweet Pickles

1 cup sugar
1 1/2 cups water
1/2 cup distilled white vinegar
2 unpeeled medium cucumbers, very thinly sliced
1 Tbsp salt

In saucepan, combine the sugar and 1 1/2 cups water.  Bring to a simmer over medium heat, stirring to dissolve the sugar.  Remove the pan from heat and stir in vinegar.  Transfer the brine to a heatproof bowl and let cool to room temperature.  In colander, toss the sliced cucumbers with the salt.  Let stand at room temperature for 15 minutes.  Press down on the cucumbers to release any excess liquid.  Transfer cucumbers to the brine.  Cover and refrigerate 2 hours before eating. 

May keep refrigerated for 1 week.  Or, to can, place cucumbers and brine to within 1/4 inch of rim of mason jar(s).  Add appropriate amount (according to jar size and package directions) of pickle crisp.  Seal and place in water bath for 15 minutes.

Makes 1 quart

Monday, May 15, 2017

Greek Slaw and Chicken Wraps

1 1/2 Tbsp lemon juice
1 1/2 Tbsp canola oil
1/2 tsp pepper
1/4 tsp salt
3 cups very thinly sliced green cabbage
1/2 cup thinly sliced green onions
3 oz feta cheese, crumbled
12 oz cooked shredded chicken
4 large tortillas

Combine first 4 ingredients in a medium bowl, stirring well.  Add cabbage, onions, and cheese; toss well to combine.  Divide chicken evenly among tortillas; spoon about 1/2 cup slaw into each tortilla.  Roll up.

Serves 4

Sunday, May 14, 2017

Orange Dreamsicle Smoothie

10 oz reduced fat vanilla greek yogurt
1 cup ice cubes
1 ripe mango, peeled and cut up
1/2 cup orange juice
1 orange, peeled and segmented
1 tsp vanilla extract

Place all ingredients in a blender.  Process 1 minute or until completely smooth.  Divide mixture into 2 glasses.

Serves. 2

Sunday, May 7, 2017

Chicken and Black Bean Enchiladas

1 Tbsp olive oil
1 1/2 cups chopped onion
1 cup chopped poblano chile
5 minced garlic cloves
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 cup unsalted chicken stock
1 Tbsp pureed canned chipotle chiles in adobo sauce
16 oz unsalted chicken stock
3 cups shredded cooked skinless chicken breast
1 can unsalted black beans, rinsed and drained
4 oz shredded cheddar cheese
4 oz shredded shredded mozzarella cheese
16 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup sour cream
Fresh cilantro

Preheat oven to 350.  Coat a 13x9 baking dish with cooking spray.  Heat oil in skillet over medium heat.  Add onion, poblano, and garlic.  Saute 4 minutes or until onion and poblano are tender.  Stir in chili powder, cumin, and oregano.  Add stock, chipotles, and tomato sauce.  Bring to a gentle simmer; cook 5 minutes or until slightly thickened.  Combine chicken and black beans in a bowl; add half of sauce mixture.  Combine cheese in a bowl.  Add 1/2 cup cheese mixture to chicken mixture.  Toss to combine.  Place 8 tortillas on a microwave safe plate; cover with a slightly damp paper towel.  Microwave on high for 45 seconds or until warm.  Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla.  Roll up.  Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up.  Arrange enchiladas, seam side down, in prepared dish.  Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.  Bake, uncovered, at 350, for 30 minutes or until sauce is bubbly and cheese is melted and golden brown.  Serve enchiladas with salsa, sour cream and cilantro.

Serves 8

Sunday, April 30, 2017

Chicken, Spinach & Mushroom Lasagna

3 cups unsalted chicken stock
1 1/2 pounds boneless skinless chicken breasts
2 1/2 Tbsp olive oil
2 Tbsp butter
1 1/2 cups chopped onion
3 Tbsp minced garlic
1 1/2 tsp salt
1/2 tsp chopped fresh thyme
1/2 tsp crushed red pepper
10 oz sliced mushrooms
16 oz fresh spinach
1 1/2 cups milk
1/2 cup all purpose flour
1/4 tsp ground nutmeg
2 oz grated parmesan
12 no boil lasagna noodles
5 oz shredded mozzarella cheese

Bring stock to a boil.  Add chicken; reduce heat and simmer 18-20 minutes or until chicken is done.  Remove chicken from pan; reserve stock.  When cool enough to handle, shred with 2 forks.  Heat a large skillet over over medium high heat.  Add oil and 1 Tbsp butter; swirl to coat.  Add chopped onion, garlic, 1/2 tsp salt, thyme, pepper and mushrooms; saute 8 minutes.  Stir in spinach, a little at a time, allowing time for each addition to wilt before adding more.  Remove pan from heat; stir in chicken.  Preheat oven to 375.  Coat 13x9 pan with non stick cooking spray.  Combine milk, flour and nutmeg, stirring with a whisk until smooth.  Bring reserved stock to a boil over medium high heat.  Add 1 Tbsp butter to stock.  Gradually add milk mixture to stock, stirring constantly with a whisk.  Stir in remaining 1 tsp salt.  Cook 5 minutes or until thickened, stirring occasionally.  Remove pan from heat; stir in Parmesan cheese.  Pour 3/4 cup sauce into bottom of baking pan.  Top with 4 noodles, 1 1/2 cups chicken mixture, 1 1/2 cups sauce, and 2 oz Mozzarella making sure noodles are covered with sauce.  Repeat layers, ending with noodles, sauce and mozzarella.  Cover loosely with foil.  Bake at 375 for 30 minutes.  Uncover and bake at 375 for 15 minutes or until browned and bubbly.  Let stand 5 minutes before serving. 

Serves 12

Saturday, April 15, 2017

Oatmeal Raisin Bars

1 cup sugar
2 Tbsp plus 1 1/2 tsp cornstarch
1 tsp cinnamon
3 eggs, beaten
1 1/2 cups sour cream
2 cups raisins
Crumb Mix:
1 3/4 cup all purpose flour
1 3/4 cup quick cooking oats
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup cold butter

In saucepan, combine sugar, cornstarch and cinnamon.  Stir in eggs, sour cream and raisins.  Cook and stir for 8-10 minutes.  Set aside to cool slightly.  In bowl, combine flour, oats, brown sugar, baking soda and salt.  Cut in butter until crumbly.  Firmly press 3 1/2 cups of crumb mixture into a greased 13x9.  Spread with warm raisin filling.  Sprinkle with rest of crumb mix.  Bake at 350 for 25-30 minutes.

Serves 24