Friday, October 25, 2013

Chocolate crusted Coconut bars


Heat the oven to 350º.  Grease a 9X13" pan.




In a mixing bowl, make crust.  Combine these ingredients and spread over the bottom of the pan:
3/4 cup melted butter (1-1/2 sticks)
3/4 cup sugar
1/3 cup cocoa powder
1 large egg and one extra yolk
dash of salt
1/3 cup flour

Bake crust for 12-15 minutes, until the edges set. Do NOT overbake.  Remove from oven and while it's cooling off a little, prepare topping.

In a mixing bowl, combine all ingredients and mix thoroughly:
3 large eggs
1-1/4 cup sugar
1 tsp. vanilla
1-1/2 cups flour
2 cups shredded coconut

Carefully spoon topping over par-baked crust and spread evenly.  Sprinkle top with an addition cup of coconut.

Bake for 25-30 minutes, until the coconut begins to turn light golden.  Remove from oven and cool completely before cutting into squares.

Escarole with Meatballs

This was one of my dad's favorites!! :)





Heat oven to 350º.

To make meatballs, combine ingredients, mix together and form into 8-10  large meatballs:
1-1/2# ground round
1-1/2 cups cooked white rice
1/2 cup bread crumbs (unseasoned)
2 eggs
1/2 tsp salt
1/2 tsp pepper

Place on a greased baking sheet, flatten slightly.  Bake for 20-25 minutes until done (not browned). Drain on paper towels. Set aside.


In a large pot, add 1/3 cup olive oil and saute a large chopped onion & 8 cloves of minced garlic until softened. Add a 15 oz. can of chopped tomatoes, stir, cover and simmer for 20 minutes.

Wash, drain and coarsely chop a head of escarole (larger than a big head of lettuce).  The bunch I bought probably yielded 10-12 cups. Don't forget - this shrinks WAYYYY down as it cooks! Add the chard to the simmering tomatoes,  add 1-1/2 cups water and 1 teasp. salt.  Cover and simmer, stirring occasionally - for a half hour.




Carefully add the meat patties to the pot of chard one at a time. Spoon some of the chard over the meat. Check for seasonings and add more S&P if needed.  Cover and simmer on low for an hour until thickest parts of chard become tender.  Before serving,  stir in 1/2 cup of grated parmesan.  


Iced Oatmeal Cookies

Measure 1-1/2 cups of rolled oats (quick cooking), put them in a food processor and let it fly!  You're looking to pulverize the oats to make the cut much finer.  I didn't use my processor - I put the oats in a tall, deep pitcher and used my immersion blender on it. Perfect results too!!  Set the oats aside.



In a mixing bowl, combine & mix thoroughly (in this order):
1 c. soft butter
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 tsp. vanilla

fold in:
1-1/2 c. (reserved ^ ) oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 tsp. cinnamon
2 cups flour
Mix everything thoroughly and then let the dough rest for 10-15 minutes.

At THIS TIME, preheat the oven to 350º.

Line baking sheets with parchment.  
Scoop out heaping, rounded tsps. of dough and put them on the sheets, flattening SLIGHTLY.
I had 12 cookies on each baking sheet.




Bake 13-15 minutes, until the cookies become slightly/lightly golden brown.
Remove from oven and cool completely ON the parchment.



Mix the icing ingredients & then (w/a pastry brush) brush a thin layer of icing on each cookie. Let dry completely before putting onto a serving platter.
1 Tblsp. melted butter
1 tsp. vanilla
2 cups powdered sugar
2 T. milk - or a tad more - enough to make it easy to brush, yet not TOO runny.





Wednesday, October 23, 2013

Peach Bars





Heat the oven to 375º - grease a 9x13" alum. baking pan.

For the shortbread crust, combine these ingredients and knead together until thoroughly mixed. 
1/2 cup soft butter
1/3 cup sugar
1 small egg
1-1/3 cup flour


Press onto the bottom of the prepared pan.  Poke a fork thru thru the dough in a half dozen places - put into the oven and bake for 10-12 minutes, until it BEGINS to turn golden.

Remove from oven. Let cool ten minutes.
Spread approx. 1-1/2 cups peach jam/peach preserves (or apricot) onto the crust


Mix topping ingredients together until crumbly & sprinkle evenly over the preserves. Press down lightly:

6 Tblsp. soft butter
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
3/4 cup flour
3/4 cup rolled oats (quick cooking)


Return to the oven and bake another 20 minutes, until the topping begins to turn golden.

Cool completely before cutting into squares.


Smoked Sausage & Sauerkraut




In a dutch oven, heat a Tblsp. of veg. oil until hot.

Saute 1/2 onion, thinly sliced for a few minutes.
Add 1/2 cup grated apple - saute until soft and wilted.

Add a 15 oz. can or package (or two if you LOVE kraut) of sauerkraut along with a cup of water, 1/4 tsp. black pepper, 1/4 tsp. salt, a shake of cayenne,  1/2 tsp. caraway seeds -  cover and simmer for 1/2 hour.


Slice up 1# (or more) of smoked sausage/kielbasa - and arrange it with the cooking sauerkraut.  Cover and continue simmering for another 1/2 hour.

This is great served with spaetzle, dumplings or potatoes - and good, crusty rye bread.



Spinach Tomato Cream Sauce

I made this last night and served it over cooked cheese ravioli.  My husband has diabetes and he had it over grilled salmon.  It's delicious - will be used over pasta. Another option is to spoon this over cooked spaghetti squash - low carbs!!



In a bowl, combine all ingredients and set aside:
3 cups chopped tomatoes
3/4 cup fresh chopped basil
1/4 cup capers
1/2 tsp. salt
1/4 tsp. pepper


Heat 2 Tblsp. butter in skillet.  
Add a chopped (med.) onion & saute for 3-5 minutes.
Add 6 cloves minced garlic & saute until softened.
Add reserved tomato mixture. Cover and simmer for 20 minutes.
Add 4 cups torn spinach (or baby spinach leaves).  


Cover and cook another 5-10 minutes until spinach is fully wilted.
Stir in 1 cup of heavy (whipping) cream.



Stir and heat on low for another few minutes - check for seasonings. 
Spoon over cooked ravioli/pasta/fish/vegetables.
Top with grated parmesan, if desired.

Shepherd's Pie



Spray a 2 qt. casserole (or pie/baking pan) with nonstick spray.
In a pan, saute a few sliced carrots and a couple stalks grated celery in 1 T butter, until sofftened.
Brown 1-1/2 - 2# ground beef with 1 diced onion (if you like mushrooms, add sliced mushrooms too). Simmer until the meat is fully cooked & the vegetables are soft. Remove from heat and drain off excess beef. Add the carrots/celery (& any other vegetables; peas, corn....) at this point.
Add 1-1/2 cup water, 4 T. tomato paste, 2 T. Worcestershire sauce, salt and plenty of pepper, a few shakes of garlic powder and simmer for a half hour.

While the meat is simmering, boil 4 large potatoes until done.  Drain. Add 2 Tblsp. butter, 1/2 cup shredded chedder (or co-jack) cheese, 1 Tblsp. parsley, salt & pepper and 1/4 cup heavy cream (or milk).  Mash together thoroughly.   

Heat the oven to 375º.

Spoon the cooked meat into the prepared casserole/pan and top with the mashed potatoes.  Lightly sprinkle paprika over the top.  
Place the 'pie' in the oven and bake for 30-40 minutes, or until the top is golden.  Remove & serve.



Alfredo sauce with broccoli



Cook your fettucine/pasta as directed (1/2 - 1#), leaving it al dente.
Steam one # of broccoli florets (trim stems off & save for something else).  Drain and set aside.

While the pasta is cooking - in a saucepan, melt 4 Tblsp. butter add 2 Tblsp. olive oil. Over med. heat, saute 1/4 c. minced onion and 8 cloves minced garlic - cook until SOFTENED, but not browned.  

Add 1-1/2 cup heavy (whipping cream), stir.  Season with S&P (to taste) and a dash of cayenne.  Stir in 1 cup grated parmesan.  You may want to add another 1/2-1 cup heavy cream (& test for seasoning) ... stir in the reserved broccoli. Heat over low flame for a couple more min.

Toss sauce over cooked pasta.

Tuesday, October 15, 2013

Lentil Soup

This is more like a stew because it's rather thick. I prepped all my ingredients and made TWO pots of it, side by side. One contained cooked Italian sausage and the other remained meatless, for the vegetarians in our family.  You can omit the sausage completely if you want to make this meat-free. The photo shows the vegetarian lentil soup on top with the soup containing sausage beneath it:



For ONE pot of soup:

Start by cooking 1/2# (3-4 links) of Italian sausage, casing removed - either bake or fry it, then drain it well, mince it and cool it off. Set aside.

In a dutch oven or small soup pot, heat 2 Tblsp. olive oil (or vegetable oil) and once it's hot, add:
1-1/2 cups chopped onion
1-1/2 cups sliced celery
1-1/2 cups sliced carrots
few cloves of minced garlic
Saute until softened.

Add 2 C. chopped tomatoes (fresh or canned) with their juice.
1 tsp. salt
1/2 tsp. pepper
1 tsp. curry powder
1 tsp. Trader Joe's 21 season salute (OR 1/2 tsp. all-seasoning, like Ms. Dash)
a few 'grinds' of Trader Joe's South African Smoke seasoning
1/4 tsp. crushed red pepper (or cayenne) - or more, if you like more of a zap!


Simmer for 20 minutes and then add one (16 oz.) package dried lentils.
Add 6 cups water and 1 cup tomato sauce.
Add the reserved sausage at this point.

Cover and simmer for an hour, stirring occasionally.  If (toward the end of the hour) the soup appears to be TOO thick, add another cup or so of water.  Test for seasoning.  Add more S&P, if needed.  After an hour of cooking, taste the lentils to make sure they're softened enough.  If not, cover and continue to simmer a bit longer.





Monday, October 14, 2013

Chicken breasts w/Swiss cheese


Heat the oven to 350º - have a baking sheet sprayed w/nonstick spray.
Have 4-6 chicken breast (halves) ready to prep.



In a small pan, saute a clove of minced garlic with 1/2 c. chopped onions (seasoned w/S&P)  in 1 T. butter until soft.

While the onions/garlic are cooking, pound 4-6 chicken breast halves lightly, until they're flattened evenly.  Season the chicken with S&P and then evenly spread the cooked onions/garlic over each.

In a small bowl, mix together:
1/3 cup unseasoned breadcrumbs
1/3 cup Panko crumbs
1 T. parsley flakes (fresh or dried)
S&P 
1/2 cup grated (or minced) gruyere cheese (or swiss)

Divide it evenly and sprinkle it over each pc. of chicken, then pat it down gently. 
Melt 3-4 Tblsp. butter and drizzle over the crumbs.

Mix together 1/4 C. white wine, 1/4 C. chicken broth/stock & 1 T. parsley flakes and pour it into the pan (NOT onto the chicken).




Cover loosely with foil.  
Bake for 40 minutes. 
Raise the temp. to 375º.
Remove pan from oven and discard foil.  
Return to oven and bake for another 10-15 minutes until the crumbs are golden brown.

Friday, October 11, 2013

Lemon Biscotti


Heat your oven to 350º.




In a mixing bowl, combine all ingredients and mix together thoroughly (in this order), stirring as you add each ingredient:

1 stick softened butter (1/2 cup)
3/4 cup sugar
1 egg
2 extra egg yolks only
1 Tblsp. fresh grated lemon zest
2 Tblsp. fresh lemon juice
1 tsp. vanilla

2 -1/4 cups flour
1 tsp. baking powder
1/2 tsp. cardamom (powder, not whole seeds)
1/4 tsp. salt

(At this point, you could add a cup of finely chopped nuts or 1/4 cup poppy seeds - I chose to leave them plain.)

Divide the dough in half.  Form each into a log and place on a lightly greased baking pan, leaving several inches of space between them.  (Approx. 10" long X 1/2" high X 2-3" wide)



Brush with lightly beaten egg white and sprinkle lightly with sugar.

Bake for 20-25 minutes, until golden on top.  Remove from oven and let cool for 10-15 minutes.  Slice into 1/2" slices, lay them flat onto the baking sheet, return to the oven and bake another 10-14 minutes until they're lightly toasted/golden.

Almond Biscotti


They aren't 'bi SCOTTY' they're ' bee SCOAT ee " !!  Read more here: http://www.mscotti.com/history.html



Heat your oven to 350º.

In a mixing bowl combine all ingredients and mix together thoroughly:

10 Tblsp. soft butter
1-1/2 cups sugar
1 tsp. vanilla
1/2 tsp. almond extract
3 eggs

3-1/4 cups flour
1 Tblsp. baking powder
1/3 tsp. salt

Stir in 1-1/2 to 2 cups chopped, toasted almonds (to toast them beforehand, spread them onto a baking sheet and put them in the oven for 10-12 minutes @350º - then cool completely before using)

Divide the dough into 4 equal portions.
Form into (4) logs - put two 'logs' onto each baking sheet. (approx. 10" long  X 2" wide X 1/2" high)
Brush with lightly beaten egg white.



Bake for 20-25 minutes, until the top begins to get golden.
Remove from the oven. Cool slightly. Cut into 1/3 - 1/2" slices.  Lay them flat onto the baking sheets, return to the oven and bake another 10-12 minutes until they're golden.

Tuesday, October 8, 2013

Chocolate Chip Cheesecake



Heat your oven to 350º.
Have a 8-9" springform pan ready, with the bottom lightly greased.
For the crust - in a small mixing bowl, combine ingredients and press onto the bottom of the prepared pan:

1-1/2 cups crushed Oreo cookies
1/2 cup crushed graham crackers
4 Tblsp. melted butter

Place in oven and bake 10 minutes. Remove to a wire rack to cool slightly and lower the oven temperature to 325º.




In a mixing bowl, using an electric mixer (low speed - don't use a high speed!!), combine the following ingredients:

4- 8 oz. packages of softened cream cheese
1-1/4 cup sugar
4 eggs
1 teasp. vanilla
2 Tblsp. flour
1/2 cup heavy (whipping) cream
FOLD IN:
1-1/2 cups mini semisweet chocolate chips.

Spoon into pan over crust.  Place in oven and bake for 1 hour.  Open the oven door - gently tap the side of the pan. If the center is still a little 'jiggly' close the door and bake another 10-15 minutes.  Check again.  Do this until the center isn't jiggling anymore, but being careful NOT to OVERbake it - or the top will crack.  Once the cheesecake is done, turn the oven off but LEAVE it IN the oven with the door ajar for an hour or two, until it sets.  Remove from oven and place on a wire rack (room temp) until it's completely cool.

You can either leave it 'as is' - or 'frost' it with sour cream (sweetened with a little sugar & a splash of vanilla) OR you can spoon a chocolate ganache over the top. Then it must be refrigerated for at least several hours.

To make the ganache,   in a small sauce pan over a VERY low heat,  heat 1/2 cup of heavy (whipping) cream, stirring occasionally.  Once it's hot - slowly add  chocolate chips (I use a 1/2 & 1/2 combination of bittersweet and semisweet chips) - approx 1-1/2 cups total.  Stir continually until the chocolate is fully melted and then remove it from the heat.  Spoon it over the top of the cooled cheesecake and then refrigerate until ready to serve.



You can garnish it with more crushed Oreos, chocolate chips, whipped cream... whatever you like!!


Loaded Baked Potato Skins



Scrub & dry large baking (brown Idaho)  potatoes.  I baked 6 large ones.  Bake them (I wrap them in foil & put them directly on the oven rack) at 400º until they're done... one hour or so, depending on how large they are.

While the potatoes are baking, fry 1/2# bacon (or more if you LOVE bacon!!) - drain on paper towels and cool.  Break up the bacon in 1/2" pcs. or chop it with a sharp knife.

Have ready, grated co-jack cheese (as little or as much as you like), sour cream and snipped chives.

Remove potatoes from oven & cool completely once they're fully cooked..
Cut the potatoes in half. Scoop out the inside (leaving about 1/4" of potato/skin) and set it aside.



(At this point, you can either finish making/baking the skins or save them & refrigerate for later in the day or the next day.)

When ready to bake,  heat the oven to 400º.  
Melt a few Tblsp. butter, stir in 1/2 tsp. garlic powder - brush the potato skins with the butter and bake them for 20-25 minutes until they begin to get golden colored.  Remove from oven.

Lay bacon over the potato skins. Top with shredded cheese.  Return to the oven and bake another 15-20 minutes until cheese is melted / bubbly.  Remove from oven and serve with sour cream & chives. Or salsa or whatever you love most on baked potatoes.


So - what did I do with the scooped out potatoes?  I actually chilled them and fried them up (high heat!!! melt a T. of butter and anoter Tblsp or 2 of vegetable oil in a heavy pan) ... pre-cooked & chilled Idaho potatoes make THEEEEEE best hash browns!!!!! YUM!!!




Saturday, October 5, 2013

Cookies & Creme Pie




Preheat the oven to 350º.

In a bowl, combine 1 cup graham cracker crumbs, 1 cup finely crushed Oreos, 4 Tblsp. melted butter and 1 tsp. vanilla extract.  
Grease a pie pan. Press crumbs firmly onto the bottom and up the sides of it - bake for 10 minutes (to set). Remove from oven and cool completely.

In a mixing bowl, whisk together:
1 large package (or 2 small) Jello instant pudding, vanilla flavored
1/2 cup milk
1/2 cup heavy (whipping) cream

add:
1- 8 oz. package of softened cream cheese (regular or light)
fold in:  
16 oz container (thawed) Cool Whip
1-1/2 to 2 C. coarsely chopped Oreos

Spoon into the cooled crust.  Sprinkle some extra crushed Oreos over the top. Chill for several hours before slicing.

Friday, October 4, 2013

Grilled Flank Steak




Season a 3-4# flank steak with salt & pepper and place the steak (2-4#) in a bowl or pan - spoon your favorite marinade over it.  I drizzle my steak with olive oil (1/3 cup), a couple tsps. of balsamic vinegar, a touch of cayenne, lots of fresh chopped herbs (basil, thyme, oregano), a couple cloves of crushed garlic... turn the meat in the marinade a couple times to cover it evenly with the seasonings. Cover and refrigerage. Every 15 minutes or so, flip the steak over.  The longer you let it set, the tastier it'll be. I'd let it sit in the marinade for at LEAST one hour.

Heat your grill (we use gas, but charcoal is fine) until it's very hot.  Put the steak on the grill and cover it, letting it sear for 3-5 minutes. Flip it onto the other side and grill for another 2-4 minutes.  Turn the grill off, leave covered and let the meat stay on the hot grill for another 5-10 minutes (use your best judgment: less grill time for a thinner steak - more for a thicker one).  After you take the steak off the grill, do NOT cut it; let it sit for 10 minutes so that the juices stay INside the steak and not run out. Do this with ANY steak you cook! On a cutting board, slice the steak (angled) against the grain into 1/4" slices.

Flank steak is a delicious cut of meat if it's cooked properly. Overcook it (or cut it with the grain) and it'll be dry and stringy.

Parmesan Potato Slices


Heat the oven to 375º - spray a baking pan (WITH sides) with nonstick spray.
Melt 4 Tblsp. butter - add 1/4 tsp. seasoned salt, pepper (to taste) and pour over the baking sheet evenly.

Slice 6 red potatoes (the long way) into 3 pcs - approx. 1/4-1/3" thick.  Lay the potatoes over the seasoned butter and brush any excess butter over the tops.  (The photo below shows the cheesed up potatoes RIGHT before flipping.)


Bake for 25 minutes. Remove from oven and sprinkle 1/3-1/2 cup grated parmesan cheese over the tops of the potatoes - FLIP them over so they are cheese side DOWN.  Return to the oven and bake another 10-15 minutes or until the potatoes are tender & golden.



Salted Caramel Chocolate Chips



In a mixing bowl, combine & cream together thoroughly:
3/4 cup soft UNsalted butter
1 cup brown sugar
1/2 cup white sugar
1 egg
1 extra egg yolk
2 teasp. vanilla

Stir in:
2 cups plus 2 Tblsp. flour
1/2 teasp. baking soda
1-1/2 cups semisweet chocolate chips

Chill dough for 1 hr.
When ready to bake, heat your oven to 350º & line a few baking sheets w/parchment.

Have ready:  16-20 caramels, cut up into 5-6 smaller pcs. each - OR if you're lucky, you can find Kraft Caramel Bits (bag) in the baking aisle near chocolate chips.

Drop dough by rounded Tblsp. onto sheets, leaving space between each cookie.  Press a few pcs. of caramel onto the tops of each cookie.



Bake 8-10 minutes, until the edges begin to turn golden.  Remove from oven and immediately sprinkle a small amount of sea salt onto the tops of each cookie.

Cool and enjoy!

Classic Sauce Bearnaise for Rib Eye Steaks

I'm grilling a couple X-large rib-eye steaks tonight. Both guys in my house like their steaks seasoned with salt & pepper and THAT'S IT- no fancy rubs or seasonings, no sauces, no nothing!  I might steal a little piece for myself (although I eat very little meat) and if I do, I'll have a little bearnaise sauce on the side:





Ingredients:

1/2 pound (2 sticks) unsalted butter
4 shallots (or white onions), finely chopped 2 tablespoons fresh tarragon leaves (or 1tsp. dried) 4 white peppercorns, crushed (or 1/4 tsp. ground white pepper) 1/4 cup white wine vinegar 1/4 cup dry white wine (or white cooking wine/non alcoholic)
4 large egg yolks, lightly beaten 1/4 teaspoon salt Pinch of cayenne, if desired
Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler.
Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The SECOND that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. (IF NOT THE EGGS WILL COOK!!)
Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break apart, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne- if you want a little heat!
Serve slightly warm but NOT hot - extreme heat will make this delicate sauce separate/curdle.