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Favorite Thanksgiving Recipes


Thanksgiving

Thanksgiving is rapidly approaching, one of my favorite holidays of the year. Celebrating thanks with friends and family around the table with a feast of delicious food – it doesn’t get any better. There’s so much for me to be thankful for: my health, my job, my friends, family and loved ones, the roof over my head, the amazing places I have traveled to and the people and things I have experienced along the way, and the mere fact that every day is a new adventure, with hopefully many more to come.

Throughout the years I have collected my favorite recipes from my family, friends and cookbooks, as well as created a few of my own. I want to share these with you to enjoy just as I have, wishing all my readers a delicious holiday filled with thanks this year..Enjoy and have a Happy Thanksgiving!

Pumpkin Soup with Blue Cheese Toasts

1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tbsp minced shallots
3 1/2 cups canned pumpkin puree
2 cups chicken broth
1 1/2 cups water
4 sprigs fresh thyme, chopped
1/2 cup heavy cream
sea salt and freshly ground pepper
1 small baguette, sliced into 1/4 inch rounds
blue cheese crumbles

In a large saucepan, melt butter. Add onions, celery, carrots and shallots. Saute over moderate heat until onions become transparent. Add canned pumpkin, broth and water. Cook until vegetables are tender. Remove from heat and puree the mixture in a blender or processor. Return the mixture to saucepan, add chopped thyme and cream. Season with salt and pepper to taste. Reheat over low heat until hot, do not boil. Place baguette slices on baking sheet and broil until golden brown and crisp. Remove from oven and sprinkle the toasts generously with blue cheese crumbles. Serve soup with toasts floating on top as garnish.

Serves 4-6.

Recipe from Whole Foods Market

Orange-Romaine Salad with Walnuts and Bacon

1 (10 oz.) package of chopped romaine lettuce
6 green onions, sliced
2 oranges, peeled and sectioned
1/4 c. walnut pieces or pine nuts (lightly toasted)
4 bacon slices, cooked and crumbled

Orange Vinaigrette
1/3 cup of red wine vinaigrette
1/3 cup of fresh orange juice (from 1 orange)
2 tsp sugar or sweetener

Preheat oven to 350 degrees. Spread nuts in an even layer onto a baking sheet and roast for approx. 15 mins until golden brown. Set aside.

Preheat a saute pan and cook bacon until crispy, crumble and set aside.

Slice green onions, and peel and section oranges.

To make orange vinaigrette, whisk together red wine vinaigrette, fresh orange juice and sugar.

Toss together all ingredients, top with crumbled bacon and toasted nuts.

Serves 8.

Butternut Squash Puree

3 butternut squash, halved and seeded
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons orange blossom honey
6 sprigs fresh thyme
pinch of ground cinnamon
6 tablespoons unsalted butter

Heat oven to 400° F. Place the squash skin down onto a rimmed baking sheet lined with foil. Season with the salt and pepper and top with the shallots, honey, thyme, pinch of cinnamon and butter.

Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a mixing bowl.

Puree the squash mixture with a blender until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots. Serve warm.

Serves 6-8.

Recipe adapted from Real Simple and Food Network.

Broccoli Casserole

2 eggs, beaten
1 can cream of mushroom soup
1 medium onion, chopped
1 cup of cheddar cheese, shredded
1/2 cup whole milk
2 tbsp butter, melted
3 cups of broccoli, chopped (frozen or fresh)
1/4 cup dry bread crumbs
2 tbsp butter

Preheat oven to 400 degrees.

In a large bowl, combine first 7 ingredients, fold in the broccoli. Transfer to a greased 1 1/2 quart baking dish.

In a medium saute pan, melt 2 tbsp butter and add bread crumbs, stir. Toast breadcrumbs until lightly golden, about 5 minutes.

Sprinkle breadcrumbs over the broccoli mixture and bake for 30-35 minutes until bubbly and heated through.

Serves 8.

Buttery Roasted Garlic Mashed Potatoes

1 head garlic
drizzle of olive oil
3 lbs. baking potatoes (Russet or Yukon Gold)
Kosher salt and pepper
1/2 cup unsalted butter
1/2 cup whole milk
3 tbsp minced chives

Preheat oven to 400 degrees. Slice the head of garlic in half and drizzle with olive oil. Wrap garlic in foil and place in a small baking dish, bake for 30-45 minutes until the garlic cloves are soft. Set aside.

Peel the potatoes and cut into chunks and bring to boil in a large covered saucepan with salted water. Reduce the heat to medium low and simmer about 20 minutes, until potatoes are tender and pierce easily with a knife. Drain the potatoes well and return to the pan, over medium-low heat to remove any excess moisture.

In a large mixing bowl, place potatoes, butter, squeezed roasted garlic bulbs and half of the milk. Whip with a hand blender on high speed, slowly adding in the rest of the milk until potatoes have a creamy consistency.

Mix in the chives, salt and pepper to taste. Serve hot with additional butter if desired.

Serves 6.

Recipe from Williams-Sonoma, Comfort Food

Creamed Corn with Bacon and Garlic

4 slices of bacon, cooked and chopped
2 cups of sweet corn (white and yellow mix)
1 tbsp bacon fat or olive oil
2 tsp garlic, chopped
2 tbsp sweet onion, chopped
1/4 cup heavy cream
kosher salt
fresh ground pepper
sweet paprika, for garnish
2 tbsp chives, chopped fine for garnish (can also substitute fresh mint)

Cook bacon in a pre-heated saute pan over medium-high heat, drain on paper towels and set aside.

Remove all but 2 tbsp of bacon fat in the pan, add the garlic and onions and saute until soft and golden.

Puree 1 cup of corn in a blender, and add with the additional corn kernels into the pan with the onions and garlic, saute for 3-4 minutes.

Chop the bacon into a medium dice and add to the corn, garlic and onions mixture.

Finish the mixture in the pan with heavy cream, salt and pepper to taste, stirring through.

Garnish with paprika and chopped chives or mint.

Serves 4-6.

Roasted Turkey and Gram’s Sausage Sage Stuffing

1 c. butter (2 sticks)
¾ c. finely minced onion
12 c. coarse bread, torn into cubes, crusts removed
1 ½ c. chopped celery (stalks and leaves)
1 tbsp. salt
1 tsp. pepper
1 tbsp. poultry seasoning (to taste)
1/2 tbsp. dried sage or 1 tbsp fresh sage, chopped fine
1 can chicken broth
¼ c. hot water
1 lb. pork sausage, browned and crumbled

12 lb turkey
butter, softened
salt
sage, dried
thyme, dried
basil, dried
fresh ground pepper (black and white)
cayenne pepper

In a large roasting pan, break up bread into coarse cubes (about 2-3 loaves). Heat a large heavy skillet over medium high heat and brown pork sausage until cooked thoroughly. Remove the sausage and pour over the large roasting pan full of bread crumbs.

Next melt 2 sticks of butter in the same skillet that the sausage was browned in and cook onions and celery until soft and lightly browned, stirring often. Add salt and pepper and stir again, remove from heat and pour on top of bread crumb and sausage in the roasting pan.

Add the chicken broth, poultry seasoning, sage, additional salt and pepper to taste and stir thoroughly throughout crumbs and stuffing mixture. Add ¼ c. hot water to stuffing until moist (not wet but not too dry of a texture). Cover roasting pan and let sit in the refrigerator over night.

The next day, preheat oven to 400 degrees. Prep the turkey by rubbing it all over with butter. Wrap ends of legs and wings with aluminum foil to prevent burning while cooking. Sprinkle salt, sage, thyme, basil, and three peppers (black, white and cayenne) onto turkey and rub in well.

Loosely stuff the turkey with stuffing just before roasting and add any leftover stuffing to a roasting pan. Cook the turkey breast down for the first 45 minutes, basting occasionally with poultry juices. Place leftover stuffing in a roasting pan, cover with foil and cook for about 45 minutes to an hour, basting with turkey juices to keep it moist. Rotate turkey on its side and cook another 15 minutes, flipping sides and cooking on the other side for another 15 minutes. Flip the bird over breast up and keep basting and roasting the turkey about another 30 minutes until temperature reads 165 degrees in the breast and 170-175 in the deepest part of the thigh. Remove stuffing in roasting pan and turkey. Allow turkey to rest 20-25 minutes on a carving board before serving.

And don’t forget to make a homemade gravy with the crunchy brown bits and pan drippings (skim off the top layer of fat first), by adding a 1/3 cup of flour and 1-2 tbsp of butter, stirring for a few minutes to make a roux, then slowly add in the liquid (1-2 cups of chicken stock, some brandy or 1 cup white wine, 1 tbsp of cider vinegar and a little salt and pepper to taste) Whisk it into a creamy goodness right in the roasting pan on the stove over medium heat for about 7-8 minutes until it thickens, and serve hot on the side with the turkey and stuffing. Yum!

Makes 3 quarts of stuffing for a 12 lb turkey

Gram’s Stuffing recipe adapted from Betty Crocker’s New Picture Cookbook, 1962

Brown Sugar Buttermilk Pie

For the crust:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice water

For the filling:
3 tbsp all purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
6 tbsp (3/4 stick) unsalted butter

Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees. On a floured surface, roll out the dough to a 12 inch round. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling: In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Recipe from Martha Stewart Everyday Food, November 2011

Spiced Mulled Wine

1 bottle red wine (Merlot or Cabernet)
1 tsp almond extract
2 cinnamon sticks, plus a few extra for garnish
3 whole cloves
1/4 tsp ground nutmeg
1 tbsp honey

Pour wine into a double boiler (a metal mixing bowl over boiling water in a saucepan) and warm over medium heat.

Add the almond extract, spices and honey and stir until dissolved. Reduce heat, cover and simmer gently, stirring on occasion.

Serve in heat-resistant glasses or mugs, garnish with additional cinnamon sticks, if desired.

Serves 4-6.

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Classic Comfort Food:: Beef Stroganoff


Beef Stroganoff

Beef Stroganoff is a dish that always reminds me of home  – my mother used to make this on cold winter nights as a special treat for my Dad who is a total ‘meat and potatoes guy’ – obsessed with anything including beef, noodles and gravy. Maybe it’s a German-Polish thing?? She oftentimes prepared this dish with ground beef for a quick and easy dinner, but I’ve adapted her recipe a bit by adding a few extra ingredients to make my own savory version by adding some wine, fresh garlic and thyme. True comfort food for a chilly night, just like Mom made it.

Ingredients:

½ lb. fresh white mushrooms, sliced (2 cups)
1 large onion, chopped
2 cloves garlic, minced
4 tbsp butter
¼ c. flour
2 lbs. round steak (sliced ¼”-1/2” thick)
1 tsp kosher or sea salt
fresh ground pepper to taste
1 tbsp worcestershire sauce
1/3 c. red wine
1 1/2 c beef broth
1 tsp fresh thyme, chopped fine
1 c. sour cream
1 tbsp fresh parsley, chopped fine
1 package wide egg noodles

Preparation:

Boil a large pot of water and cook egg noodles per directions. While water is boiling, heat a heavy skillet over medium-high heat. Saute onion, mushrooms and garlic until soft in 2 tbsp butter and remove from pan. Cut steak into strips 2 ½” long and ¾” wide. Melt remaining 2 tbsp butter in pan. Toss steak strips in flour and coat. Brown meat in butter until well browned on both sides. Add salt and pepper, worcestershire, wine and broth. Simmer on low, stirring occasionally, until meat is tender (about 1 ¼ hours). Add mushrooms, onion, garlic, thyme and parsley and cook approximately 7 mins, until sauce thickens. Add sour cream, stir until smooth and remove from heat. Serve over hot buttered egg noodles and garnish with more parsley. Enjoy with some crusty bread, a green salad and a glass of red wine.

To make a casserole: combine beef stroganoff mixture with cooked egg noodles with butter and spoon into a greased casserole dish. Bake 30 minutes at 350 degrees in the oven and then top casserole with crunchy fried onions and bake 10 mins more until onions are crunchy and golden brown.

Serves 6-8.

Other Beef Stroganoff Recipes you may enjoy:

Epicurious Beef Stroganoff

Rachel Ray’s Beef Stroganoff

Williams Sonoma Beef Stroganoff 

 

Crazy Good :: Truffle Oil, Pancetta & Three Cheese Pasta


Truffle Oil, Pancetta & 3 Cheese Pasta

I can’t remember the first time I tried anything made with truffles, but now and then I find myself lusting after these lovely things – strange? maybe. but let me tell you why..

Truffles have an intoxicating scent and flavor that is indescribable, and make any dish the most delicious thing you will ever experience in your lifetime. I’m not even a huge mushroom fan, but truffles somehow induce euphoria every time I taste or smell them. Unfortunately truffles are pricey, and usually reserved for a special occasion or night out but I felt the urge to splurge and make this dish on an ordinary night, just because.

The nutty, savory and buttery flavor of the truffle oil goes perfect with the trio of parmesan, sharp cheddar and mascarpone cheese making a luscious creamy sauce for the pasta. The pancetta gives the pasta a nice smoky flavor with less fat than regular bacon, and the garlic and onion give it another layer of awesome flavor. Topped off with some golden brown buttery crumbs then baked to perfection, and you’ve got a truly divine, grown up pasta dish that will blow your Mama’s Mac and Cheese away.

Oh, and be prepared to swoon upon first bite.

Ingredients

1 stick of butter
6 slices of pancetta, chopped
1 c. of onion, chopped fine
1 tsp dried crushed red pepper
1 clove garlic, chopped fine
1/4 c. all-purpose flour
3 1/2 c. whole milk
2 1/2 c grated sharp cheddar cheese
1 c. grated parmesan cheese
1 8-8.8 oz container mascarpone cheese
Dash of nutmeg
Dash of cayenne
Dash of sweet paprika
Kosher Salt
Fresh ground black pepper
1 1/2 c. japanese panko breadcrumbs
1/2 c. chopped fresh Italian parsley (or 1 tbsp dried)
4 tbsp white truffle oil
1 lb. tube pasta (macaroni, penne, rigatoni, or your choice)

Cheese Sauce

In a large saucepan, melt 1 tbsp of butter and saute pancetta over medium-high heat until browned, about 5-7 minutes. Remove pancetta from the pan with a slotted spoon and set aside.

Sauteed Pancetta

Add onion and saute until soft, about 5 minutes. Add garlic and crushed red pepper and saute for another minute.

Sauteed Onions, Garlic and Red Pepper

Stir in 3 tbsp of butter and let melt, then add flour and stir 1 minute to make a roux (thickener for the cheese sauce). Gradually whisk in 3 1/2 cups of milk and simmer until sauce thickens (stirring often) for 5 minutes, and then remove pan from heat.

Three Cheese Sauce

Whisk in cheddar, mascarpone and parmesan cheeses until smooth, and add a little more milk if the cheese sauce seems too thick. Sprinkle in a dash of nutmeg, a dash of cayenne and a dash of paprika. Add salt and pepper to taste. Stir and remove from heat.

Crumb Topping

In a medium skillet, melt 4 tbsp of butter over medium-high heat. Add panko breadcrumbs and stir through so that the butter coats all the crumbs, and they turn a light golden brown, about 5 minutes.

Toasted Breadcrumbs

Remove from the heat and stir in the fresh or dried parsley, set aside.

Pasta

Preheat oven to 375 degrees. Lightly coat a 13×9 casserole or glass baking dish with cooking spray or butter. Cook pasta according to package directions until al dente for 5-8 minutes. Drain the pasta and shock with cold water.

White Truffle Oil

Place pasta into the casserole dish and coat with the truffle oil.

Add Pancetta to the Pasta

Toss in the pancetta…(mmmm!)

Three Cheese sauce

Pour in the cheese sauce…(dreamy!)

Baked to Perfection

Sprinkle the breadcrumbs on top of the pasta and bake for 20 minutes or until the top is golden brown.

Heaven on a Plate

Let cool for a few minutes, and dig in! (you’ll never be the same)

Serves 8.

Recipe adapted from Bon Appetit Pasta Favorites, 2010.

Smokin’ Chipotle Homestyle Meatloaf


Smokin' Chipotle Homestyle Meatloaf

Fall is finally here – the time of year when sweaters and jeans come out of the closet. Cooler mornings and evenings are a nice break from the Summer heat. And most of all, my craving for some homey comfort food is on the rise! When I think of classic comfort foods, Meatloaf is one of those meals that comes to mind. It reminds me of when I was a kid, when my Mom used to make it for dinner on a chilly night.

To spice things up a little bit, this recipe has a delicious smoky Chipotle glaze, with shallots and garlic, giving it a nice kick and a unique flavor. It goes great with a side of mashed potatoes and buttery corn or some roasted baby potatoes and root vegetables. You can make the glaze ahead of time, and even make a little extra to use as a barbeque glaze on chicken, beef or pork dishes. You might even want to experiment with a mixture of ground veal, pork and beef to give it more flavor – but this recipe works with ground beef because the Chipotle sauce gives it such a great flavor. Great with a dash of hot sauce too if you like it spicier!

Ingredients

Glaze:

¼ c Chipotle Sauce (Tavern on the Green)
1 tbsp Dijon mustard
1 tsp ketchup
2 tbsp light brown sugar

Meatloaf:

2 lbs ground beef
3 shallots, finely chopped
1 tbsp garlic, finely chopped
2 tbsp butter
2 large eggs, whisked
1 tsp ketchup
2 tsp Worcestershire sauce
1 c breadcrumbs or ground whole wheat cereal (Chex or Fiber One)
1 1/2 tsp Paula Deen House seasoning (salt, pepper, onion, garlic powder)

Preparation

Preheat oven to 350 degrees. Preheat a small sauté pan over medium heat.

In a small bowl, mix together glaze ingredients and set aside.

Chop shallots and garlic. Melt 2 tbsp butter in sauté pan. Cook shallots for about 5 minutes until lightly golden brown and soft. Lower sauté pan heat to low, add chopped garlic and cook for another 2 minutes.

In a large mixing bowl, combine ground beef, eggs, ketchup, Worcestershire sauce,  breadcrumbs (or cereal), Paula Deen House seasoning; add onions and garlic. Mix well and place mixture in a baking pan coated with cooking spray, forming a loaf. (You can also place the mixture in a loaf pan if you want a perfect rectangular shaped meatloaf).

Brush glaze over meatloaf and cook for 30 minutes. Remove from the oven and brush additional glaze over meatloaf; cook another 30 minutes. Remove from oven and let meatloaf rest for 5 minutes. Slice and serve. Add additional glaze on top before serving if desired.

Serves 8.

Other Meatloaf Recipes you may enjoy:

Aretha Franklin’s Holiday Meatloaf
Alton Brown’s Good Eats Meatloaf
Recipe Girl’s Turkey Meatloaf
Simply Recipes Classic Meatloaf
Kalyn’s Kitchen Best Meatloaf Recipe
Bobby Flay’s Roasted Vegetable Meatloaf with Balsamic Glaze

Peach, Prosciutto and Mozzarella Salad


Peach, Prosciutto and Mozzarella Salad

Peach, Prosciutto and Mozzarella Salad

Peaches. There’s something so satisfying about biting into the sweet, juicy flesh that quenches the thirst for a cool and refreshing treat in the summertime.

Peaches

Peaches

Even the perfectly round shape, bright peachy red and fuzzy exterior gives it a heavenly appeal.

Peach Still Life

Peach Still Life

Almost too pretty to eat.

Peach, Prosciutto and Mozzarella Salad

Peach, Prosciutto and Mozzarella Salad

This recipe pairs white peaches with prosciutto and fresh mozzarella in a tangy sweet vinaigrette. It’s refreshing and light and the salty prosciutto paired with the cool, mild mozzarella and sweet peaches is a combination to die for. You can also substitute the mozzarella with Ricotta Salata (fresh ricotta) or Feta Cheese, and add some sliced or slivered almonds for crunch if you like. Serve this salad with some crusty bread and a glass of white wine – perfect for a lunch or dinner side salad with an Italian dish.

Peach, Prosciutto and Mozzarella Salad

Ingredients:

1 tbsp lemon juice
2 tsp honey
1 tbsp white balsamic vinegar
¼ tsp freshly ground black pepper
½ tsp salt
2 tbsp extra virgin olive oil
1 head leafy green lettuce
2 large white peaches, sliced into wedges
½ red onion, sliced paper thin
3-4 slices prosciutto, sliced thin and torn into pieces
3 oz fresh mozzarella cheese, shredded into pieces

Dressing:

Combine lemon juice, honey, vinegar, salt and pepper, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly, until vinaigrette is mixed thoroughly and doesn’t separate.

Salad: 

Combine lettuce and peach wedges in a large bowl, drizzle with dressing and toss to coat.

Arrange salad on serving dish or in individual bowls and top with prosciutto, red onion and mozzarella cheese. Top with freshly cracked black pepper.

Serve with crusty bread and a glass of white wine (Reisling or Chardonnay pairs well).

Serves 4.

Lovely Peaches

Lovely Peaches

Other Peach Recipes you may enjoy:

Grilled Chicken and Peach Salad

Oprah’s Summer Peach Salad

Paula Deen’s Grilled Peach Salad

Roasted Beet, Peach and Goat Cheese Salad

Hawaiian Chicken with Grilled Pineapple Salsa :: Frozen Watermelon Martinis


Hawaiian Chicken with Grilled Pineapple Salsa

Hawaiian Chicken with Grilled Pineapple Salsa

Grilling with fruit is an easy and staple technique in the summertime – it gives fresh flavor to ordinary BBQ dishes and is a healthy compliment to whatever it is your grilling. This recipe is a Spicy Hawaiian Chicken with a grilled pineapple salsa, made of cilantro, jalapeno pepper and onion (if you prefer a less spicy dish, substitute a red bell pepper instead of the jalapeno). The BBQ sauce is spicy and sweet made with honey, garlic, hot sauce, ketchup and soy sauce (you can also make less spicy by adding more ketchup and soy and honey in place of the hot sauces). The dish is rounded out by a side of rice, perfect mixed in with the pineapple jalapeno salsa and grilled chicken. Top it off with a refreshing frozen watermelon martini (recipe following) – made with vodka, fresh juicy watermelon, crushed ice and some cosmopolitan martini mix…now that’s a sweet and savory dinner perfect for a summer night. Enjoy!

Ingredients

1/4 c pineapple juice
3 tbsp ketchup
2 tbsp soy sauce
2 tbsp Country Sweet sauce
1 tbsp Chili Garlic sauce
1/2 tbsp Cholula hot pepper sauce
Fresh ground pepper
4 chicken breasts (skinless, boneless, preferably organic for plumper breasts)
Cooking spray
4 pineapple slices for grilling, then diced
1 bunch cilantro, chopped
1/2 red onion, diced
1 small jalapeno pepper, seeded and deveined, chopped (or 1/2 red bell pepper)
2 cups cooked rice (white or yellow)

Combine the first seven ingredients to make the BBQ marinade and add the chicken breasts, storing in a Ziplock bag or covered baking dish, reserving some of the marinade for basting. Let marinate for 1-2 hours in the refrigerator.

Prepare the rice per package instructions, keep warm and fluff with a fork when ready to serve.

To prep the grilled pineapple salsa, chop the jalapeno pepper, red onion and cilantro into a medium dice, mix together and set aside to add grilled pineapple for serving.

Heat the grill or grill pan over medium-high heat (spray the grates or pan with cooking spray just before grilling). Grill chicken breasts about 6-7 minutes per side, basting with the reserved marinade a few times on each side until the chicken gets a nice golden brown color and grill marks. Grill the pineapple slices about 1 minute until browned and chop into medium diced pieces. Mix pineapple chunks into the jalapeno, onion and cilantro mixture, and serve with the chicken and rice. Garnish with some extra cilantro leaves and salt and pepper to taste.

Serves 4.

Frozen Watermelon Martini

Frozen Watermelon Martini

Frozen Watermelon Martini

2 c watermelon, seeded, cut into chunks
1 tray ice cubes
4 shots vodka (less or more to taste!)
4 shots cosmopolitan martini mix (I used Master of Mixes Martini Gold)

In a blender, puree the watermelon into a thick consistency then add ice cubes, crushing to a medium fine mix. Add vodka and cosmopolitan martini mix and blend until thoroughly mixed. Add more vodka or some Cointreau orange liqueur, if desired, and pour into martini glasses. Garnish with a wedge of fresh watermelon.

Serves 4.

Crunchy and Luscious: Chicken Mushroom Croquettes



Chicken and Mushroom Croquettes

Chicken Mushroom Croquettes

Croquettes are delicious small fried food rolls – crunchy on the outside and soft and creamy on the inside. They are usually filled with mashed potatoes or minced meat such as beef or veal, poultry, fish, vegetables or shellfish (crab, lobster, shrimp and salmon are common). The ingredients are mixed together with fresh herbs and spices and oftentimes a creamy white sauce, then shaped into cylindrical patties, coated with breadcrumbs and deep-fried (or you can bake these in the oven if you prefer).

Originating in France, the word croquette means “to crunch”. Perfect for a cocktail party appetizer or just a luscious small dish, served with a salad and a glass of crisp white wine. Serve with a remoulade dipping sauce and a splash of lemon.

Croquettes

1 1/3 c chicken, finely shredded (white meat)
2/3 cup mushrooms, finely chopped (cremini and/or white button)
1/2 tsp salt
1/4 tsp celery salt
dash of cayenne
dash of nutmeg
1 egg, beaten
1/2 c canola oil, for frying

Herb Cream Sauce

1/4 c butter
1/2 c flour
1 c. chicken stock
1/3 c cream
1/2 tbsp parsley, finely chopped
1/2 tbsp thyme, finely chopped

Remoulade Sauce

2 c mayonnaise
2 tbsp chopped capers
1 ½ tbsp chopped chives
1 ½ tbsp. chopped tarragon
2 tbsp chopped parsley
1 tsp chopped chipotle pepper
1 tsp Dijon mustard
Worcestershire sauce, to taste
Tabasco, to taste
Lemon juice, to taste

To prepare remoulade: In a medium bowl, whisk together mayonnaise, capers, chives, tarragon, parsley, chipotle pepper, and Dijon mustard. Add Worcestershire sauce, Tabasco sauce and lemon juice to taste. Cover and chill until ready to use.

To make the croquettes, first shred and chop the warm, cooked chicken (a rotisserie chicken is a fast and easy way to do this or you can use shredded parboiled chicken). Finely chop the mushrooms and mix in salt, celery salt, cayenne and nutmeg, mixing all ingredients together.

Make the herb cream sauce by melting the butter in a saucepan over medium heat and slowly adding flour, chicken stock, herbs and cream together, whisking thoroughly and often until the sauce is smooth and creamy.

Add the sauce to the chicken and mushroom mixture, then add one beaten egg until it has a moist but firm texture; set aside to cool. Shape into cylindrical patties and coat with breadcrumbs. Place croquettes in a frying pan in heated oil over medium high and fry until the croquettes have a crispy, golden brown crust, about 5-6 minutes, and drain on paper towels.

Serve with a side salad of mixed greens with lemon juice and olive oil dressing, a crisp white wine and remoulade sauce for dipping.

Makes 4  servings.

 

Other Croquette recipes you may enjoy:

Paula Deen’s Potato Croquettes

Alton Brown’s Tuna Croquettes

Anthony Bourdain’s Dutch Croquettes

Japanese Beef and Potato Croquettes (Korokke)

Saveur’s Salmon Croquettes

Indochine Kitchen’s Croquettes

Fresh from the Farm Market: Herbed Potato Salad & Strawberry Watermelon Salad


Summertime always remind me of home – when the sun is shining, a warm breeze is in the air, locusts are humming and all the flowers, fresh herbs, fruits and vegetables are in full bloom. There’s a small local farmer’s market up in Webster, NY not far from where I grew up that I used to visit with my Mom as a kid. We would buy fresh apple cider and donuts, pumpkins for Halloween and fresh corn and melons for our summer picnics. This year I went home to visit for Fourth of July weekend, and my Mom and I visited once again to buy some fresh fruit and veggies for our holiday BBQ feast.

Herman's Farm Market & Cider Mill

Herman's Farm Market & Cider Mill

I was craving some juicy watermelon and strawberries and went on a mission. There’s nothing like that first bite of sweet, cool, bright pink flesh of melon and ruby red berries in the summertime.

Fresh Watermelons

Fresh Watermelons

This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus infused balsamic vinegar for a tangy contrast with the sweet fruit – a good friend of mine made this salad and used Tavern on the Green Citrus which has a blend of orange, tangerine and lime essence and is just as delicious!

Ripe Juicy Strawberries

Ripe Juicy Strawberries

I found a recipe for a French Potato Salad made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past.

Salt Potatoes

Salt Potatoes

It calls for salt (or new) potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy.

Italian Parsley

Italian Parsley

Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it nice fresh flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – délicieux!

Shallots

Shallots

Fresh market grown. Simple, fast and delicious. And most of all homemade with love, and my Mom – just like the good old days.

French Herbed Potato Salad

French Herbed Potato Salad

French Herbed Potato Salad

Ingredients

2 lbs red or yellow salt potatoes, halved
Sea salt and fresh ground pepper
1/4 c olive oil (light yellow, not extra virgin)
3 tbsp Dijon mustard
2 tbsp Champagne vinegar
1 small shallot, minced
3 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1/2 tbsp dried or fresh dill
1/4 small Vidalia onion, chopped fine
1-2 green onions, sliced

Preparation

Place potatoes in a large pot of cold salted water covering potatoes by about an inch. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.

While potatoes are cooking, whisk together oil, mustard, vinegar, shallot, parsley, thyme and dill in a large bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine. Garnish with additional green onions and parsley and serve at room temperature.

Serves 6-8. 

Recipe adapted from Martha Stewart Living.

Strawberry Watermelon Salad

Strawberry Watermelon Salad

Strawberry Watermelon Salad

Ingredients

1/2 c sugar
1 c water
1/4 watermelon, cut into cubes
3 c strawberries, halved
1/2 pint fresh blueberries
1/2 lemon, squeezed for juice
garnish: fresh mint leaves (torn into small pieces) or microgreens

Preparation

To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.

Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.

Serves 6.

Grillin’ Up Summer BBQ: Tasty Chicken Burgers and Shrimp Kabobs


Tasty Chicken Burgers and Shrimp Kabobs

Tasty Chicken Burgers and Shrimp Kabobs

Summer is finally on it’s way and along with the warm weather and sunshine comes grilling season! For Memorial Day, my beau and I went to Brighton Beach and soaked up the sun, sand and waves on a gorgeous, relaxing day. We hit the fresh fish, fruit and vegetable markets to pick up some gorgeous iced shrimp and some fresh ground chicken, pineapples, onion, cilantro and broccoli slaw and headed home to Manhattan to stoke up the fires and make some awesome BBQ rooftop-style.

Rooftop BBQ

Rooftop BBQ

Aiming to keep it light, we decided to whip up my infamous Chicken Burgers with my secret recipe made with Dale’s Steak Seasoning (a delicious find I discovered when living in Atlanta and great on anything grilled!) made with soy sauce, garlic, paprika and ginger mixed with some other spices mixed into the ground chicken (garlic, cilantro, salt, pepper and smoked paprika). We also made our signature Teriyaki Shrimp and Pineapple Kabobs marinated in Tavern on the Green‘s tasty Golden Ginger Teriyaki Sauce with ingredients of soy sauce, lemon, red wine vinegar, ginger, honey, and spices with pineapple juice and let them marinade for up to an hour. For grilling, we smoked them up over some Mesquite flavored coals to give the Chicken and Shrimp a delicious charred, smoky flavor. To top it off, we enjoyed a bottle of Sauvignon Blanc and some Broccoli Slaw and enjoyed our rooftop dinner watching the stars on a lovely, breezy summer night overlooking the East side of Manhattan. Happy Summer on it’s way!

Chicken Burgers

Chicken Burgers

Tasty Chicken Burgers

1 lb ground Chicken (breast meat)
1 lb ground Chicken (thigh meat)
1/2 tbsp Garlic Powder or 1 tbsp fresh chopped Garlic
1 tbsp Smoked Paprika
1 tbsp Dale’s Seasoning
1 tbsp Paula Deen House Seasoning
1/2 tsp red pepper flakes
1/2 cup Panko Bread Crumbs
1 bunch Cilantro, fresh chopped or 1 tbsp dried
A dash of fresh ground Salt and Pepper
4 Cheese slices, Muenster or Monterey Jack

Mix all ingredients except the cheese together with the ground chicken and mix thoroughly with your fingers in a claw motion until mixed well. Place burgers in a baking dish and cover, let marinade in refrigerator for up to 1 hour. Preheat grill with Mesquite Charcoal. Form meat mixture into 10-12 patties and grill over med-high heat for 5-6 mins each side until no longer pink. Melt cheese slices over burgers last 5 mins of grilling, covering grill to melt cheese. Serve with broccoli slaw and garlic dill pickles.

Serves 4.

Shrimp

Fresh Shrimp from the Market

Teriyaki Shrimp Kabobs

1.5 lb fresh Shrimp, peeled and deveined
1 can pineapple chunks, or 1.5 cups fresh pineapple chunks
1/2 large red onion, cut into large chunks
Tavern on the Green Golden Ginger Teriyaki Sauce
1/2 cup Pineapple juice

In a large resealable plastic bag or plastic bowl, combine shrimp with Teriyaki Sesame Marinade and Pineapple juice; cover or seal and let marinate in the refrigerator for up to 2 hours.

Drain and discard marinade. On 8 metal or soaked bamboo skewers, alternately thread shrimp, pineapple and onion. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink.

Serves 4.

Asian Broccoli Slaw

Asian Broccoli Slaw

Asian Broccoli Slaw

Recipe by Paula Deen, Food Network

2 bags (3-ounce) Ramen Noodle Soup in Oriental
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:

3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Directions

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Serves 4-6.

On the Menu: Cooking with Fresh Seasonal Ingredients


Scallops and Asparagus

Scallops and Asparagus

Spring has arrived! It’s my favorite time of year when everything comes alive…flowers are blooming, streets are buzzing, the sun is shining, and the freshest fruits and vegetables are available at the local markets. Asparagus, Strawberries, Avocados – three lovely, seasonal ingredients perfect for a light and refreshing Spring menu. The salad has marinated strawberries in a Strawberry Balsamic Viniagrette, which gives them a sweet, tangy flavor – a perfect complement to the crunchy toasted almonds, bacon and avocado in this delicious spring salad. The Scallops are pan-seared in a roasted garlic chardonnay marinade with a splash of lemon, served with a side of sautéed fresh asparagus. Enjoy!

Pan Seared Scallops with Garlic and Lemon and Sauteed Asparagus

Ingredients

16 Large Sea Scallops
¼ c. Roasted Garlic Chardonnay Marinade (Tavern on the Green)
2 tbsp EVOO
1 lemon, sliced into wedges
Lemon Pepper (Trader Joe’s)
1-2 Green Onions, sliced
Handful of fresh parsley, chopped
Kosher Salt to taste

Preparation

In a plastic freezer bag, place scallops and ¼ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.

Prepped ingredients

Prepped ingredients

Chop the green onions and parsley and reserve for topping the scallops.

Asparagus

Asparagus

Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry. In a pre-heated sauté pan over medium-high, sauté the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon pepper for about 5-6 minutes until cooked through.

After scallops are done marinating, take them out of the bag and dry off with paper towels. Place them in the same sauté pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt and lemon pepper.

Pan-seared Scallops

Pan-seared Scallops

Sear the scallops for approx. 2-3 minutes per side until browned and cooked through. Sprinkle scallops with some fresh lemon juice and remove from pan.

Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.

Serves 4.

Strawberry, Bacon and Avocado Salad

Strawberry, Bacon and Avocado Salad

Strawberry, Bacon and Avocado Salad with Toasted Marcona Almonds

Ingredients

1 lb of mixed lettuce
1 pint of fresh strawberries, sliced
4 slices of bacon, cooked and crumbled
1 ripe avocado, sliced
½ cup of Rosemary Marcona almonds, toasted (Trader Joe’s)
3 green onions, sliced thin
3 tbsp of EVOO
3 tbsp of Strawberry Balsamic Vinegar (Tavern on the Green)
1 tbsp Dijon mustard
Salt and Fresh Ground Pepper

Preparation

Slice the strawberries into thin slices and place in a sealable plastic bag with the 2 tbsp Strawberry Balsamic vinegar in the refrigerator, let marinade for about an hour.

Prepare salad dressing, mix olive oil, 1 tbsp balsamic vinegar, salt and pepper, and mustard together, slowly whisking in oil until it is mixed well and set aside.

Fry bacon in a pan until cooked well and drain on paper towels. Let bacon cool and crumble for salad topping. Set aside.

Rosemary Marcona Almonds and Green Onions

Rosemary Marcona Almonds and Green Onions

Place almonds in a separate pre-heated medium-sized pan with a drizzle of olive oil and sprinkle kosher salt over the nuts. Cook and stir for about 10-15 minutes until golden brown and toasty.

Slice the avocados and green onions.

In a large salad bowl, toss the lettuce and vinaigrette together, mixing well, and top salad greens with the marinated strawberries and sliced avocados.

Garnish the salad with crumbled bacon, green onions, toasted almonds, and a sprinkle of salt and pepper to taste.

Serves 4.

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