Zucchini Lasagne (Inspired by Rachel Ray)

I always get a new dish idea each time I watch Rachel Ray.  Her cooking is a simple style to make and is always tasty!  I tape the show daily and when I have time, I scroll through the guest lists.  Tim Tibow was on recently.  He has been following a Keto diet for years and this dish falls into that category.  Simply put, he explained he eats meat and good fats but avoid carbs and sugar.  BTW, he looks awesome.  I'm not on the Keto diet, or any diet for that matter, but this dish looked perfect for me and my family.  It also looked perfect as a reheated leftover.  On days my son has to work directly from arriving home from school I love to have things like this in the refrigerator.  It affords him to a real meal before work since he works the dinner shift. 

I only saw the dish made and didn't pull up the recipe so it isn't Rachel's verbatim but close enough.  You can go to her show's website and see exactly what she did.  She didn't use Marinara in her meat and I added it because the acid of the tomato balances the fat.

This made 8 zucchini halves allowing 2 per person.  The ratios I selected worked perfectly.  If you feel you want some carbs warm crusy bread comes to mind.  For a Vegetarian version, roast in Olive Oil, Sliced Mushroom, Wedges of Red Onions, 1/2" Diced Bell Pepper, and 1" Cubed Eggplant for about 20-25 Minutes in a 350 degree oven tossing very 6-8 minutes - obviously omitting the meat.

I bought 4 Medium Zucchini on the plumb side.  Preheat oven to 350.  Rinse and cut off both ends and slice down the middle.  I used my melon baller to scoop out the seeds creating a well.  Don't go all the way to the ends so nothing can fall out.  Place on a sheet pan and brush with Olive Oil, sprinkle with Salt and Pepper and Roast for 15-20 min till sizzling.  Set aside when done.  

I used 1.25 lbs of Ground Chuck.  Add 1 TBL of Olive Oil to a skillet and heat over medium heat.  Dice 1/2 small Onion.  Sweat the onion til it glistens - about 3 minutes.  Add meat and cook lightly, breaking it up but keep it chunky so it doesn't resemble bb's.  Because it is going into the oven, don't cook it throughly to prevent it drying out completely.  Season with Salt & Pepper to taste, 1/2 tsp Oregano and 1 TBL Fresh Parsley.  I had fresh made Marinara on hand.  Add about 1/2 Cup Marinara and stir to combine.  Turn off heat.  

This is the good part.  In a saucepan over medium low heat, melt 4 Oz Mascarpone in 1/4 Cup of Heavy Cream, stirring the entire time.  It will make a nice smooth sauce.  Remove from heat when smooth.  

Make sure the zucchini are close together.  Top each one til almost overflowing.  Top with the white sauce.  Using 8oz Mozarella Cheese, top each with cheese.  Then Dizzzle with a tiny bit of good Olive Oil and sprinke with Oregano.    

You can assemble up to this point.  You can even make ahead and refrigerate overnight.
If you do that, remove from refrierator while the oven is warming.  

So when ready, preheat oven to 375.  Add pan to the oven and bake for 20-25 min.  I wanted the mixture bubbly and the cheese browned so I switched to a convection broil for the last few minutes.  In any event, stay close by so you don't over cook this.  

The zucchini was still al dente while the filling was warm and bubbly.  This was a delicious meal.  I can see making it as a group for a large family gathering, it's very forgiving.  Like I said, it can be made in the morning or even the day before.  Perfect for a snowy winter dinner with warm bread and a glass of Chianti!  

Other options, you can make baby versions using baby zucchini and serve 1/2 as an appetizer or serve a platter of them on an hor's doeurve table. Want to reduce calories, use ground chicken.  An absolutlely perfect recipe!!

Hor's Douevre Platters

I follow Cheese by Numbers on Instagram.  I know her posts look so simple but it's actually harder than it looks.  So while I practice one of my latest happy hour bite platters, I'll post them, mostly so I recall what I've done.  I bought this cool looking platter for about $15 and love the size and shape!  It can be dinner for 2 or a platter to serve many with drinks ahead of dinner. 

Below is a simple pre-dinner platter using a dinner plate.  We have a new media room and I made this one night while we enjoyed a cocktail.

Fresh Pineapple

Fresh Pineapple is in season!  I know you can get them all the time but they are particularly good beginning now and under $2 each if you shop around.  I bought this one at Walmart for $1.78.   Sometimes I spirialze them and occassionaly I like large chucks eaten by itself.  I could tell by looking at it that it would be good with a firm looking skin and dark, hydrated and healthy looking crown. This is the second one I bought in a week.  It was ready to eat immediately and seems to be at it's peek!  They are in season beginning now through July!  

Skewered Spiral Souped Up Hot Dogs for Sunday Playoff Games

Whodat Nation pulled through!  Next week, the Rams face them in New Orleans and the Patriots face off in KC.  

Yesterday for the playoff games I took a page from Rachel Ray's Tailgate episode.  

To make Spiral Hot Dogs, thread All-Beef Hot Dogs, my personal favorite Hebrew National, on a skewer.  Place a sharp knife at a diagonol with the blade facing the skewer about 1/2" from the top.  As you spin the skewer, you are able to slice a spiral into the hot dog.  Be sure to stop 1/2" from the bottom. Grill or cook on a flat top  griddle to desired doneness.  

In the meantime, in separate pans, heat up Queso, Baked Beans, Chili, and Sauted Thinnly Sliced Onions until they are browned.  Serve with Baked Potatoes, Cole Slaw, Salad, Mustard and Ketchup.  I love the Split Top Hot Dogs Buns for this and they can be steamed, grilled on the outside, or served straight from the bag. 

Just a note, plan on 3- 4 hot dogs per person if serving throughout the game.  

For us, there were only 3 of us eating but for a crowd, add more ingredients such as Jalepenos, Diced Red Onion, Relish, Crumbled Bacon, Grated Cheese, etc.  

Emeril's Breakfast Stratta

My Mom used to make a breakfast stratta for certain family events.  I realized at Thanksgiving, during a conversation about Christmas morning breakfast traditions, that I have never made her stratta or any stratta for that matter.  

This December, while watching Rachel Ray, Emeril was a guest and what do you think he made?  A stratta! But it was tall because it was made with large cubes of bread rather than sliced bread.  It was the traditional "make the night before and bake in the morning" affair so I dedcided to give it a try.   Wow, it was delicious - and of course it doesn't hurt that it is made with Gruyere Cheese!

He calls his a Morning Breakfast Bake and he uses Canadian Bacon.  My family prefers Sausage so I crumbled sauage patties instead.  I did omit the garlic because I don't like garlic for breakfast but for brunch or "we're having breakfast for dinner" I would probably add it.  Feel free to swap out Shallots for the Onion.

Heat a large skillet over medium heat.  Add 1 TBL Butter and to it add: 6 Crumbled Breatfast Sauage Patties and cook for about 5 minutes while stirring often. Add 1 Small Onion Diced and 1/4 tsp Salt and cook until the onion has sweated, about 2-3 minutes.  Have ready 1 pound of prewashed Baby Spinach.  Add half of the spinach to the skillet and once it is reduced in volume, add the other half.  Once it is wilted, remove the skillet from the heat.  

Butter a 9" x 9" x 2 3/4" - in other words tall baking dish.  Cut a Loaf of Bakery Bread (some suggestions are Italian, Sour Dough, Boulle or my favorite is Pane di Casa if you have a Harris Teeter) to 1 1/2 " cubes.  Grate 8 oz. Gruyere Cheese.  

Add the bread to the dish and top with sausage topping and grated cheese - preserving about 1/2 Cup of Gruyere for the top.  It works well to get the topping between the cubes of bread.  Just keep building until all the topping is gone and 3/4 of the cheese is used.   

In a bowl beat 10 Eggs,  2 Cups 1/2 & 1/2, 1 Cup Milk, 1/2 tsp Pepper, 1/2 tsp Nutmeg.  Gently pour egg mixture over the bread and toppings.  You may have to re-distribute any topping that got disrupted.  Press gently so the bread comes into contact with the egg mixture.  Top with about 1/2 Cup of preserve Gruyere.  Cover and place in refrigerator overnight.  

In the morning, remove dish from the refrigerator 30 minutes before baking.   Preheat oven to 400.  Bake incovered for 35-40 minutes until puffed and golden brown and "set".  Let rest for 5 minuted before cutting into generous squares.  Serve with fresh fruit.  If you want to go crazy,  serve Vermont Maple Syrup along side of it for a light drizzle.  

Hopefully this dish will be part of your holiday tradition or your favorite "we're having breakfast for dinner" meal on that cold January night!  Enjoy!!

Avocado Caprese Salad

This was another video that was floating around.  You hardly need a recipe.

Heat 1/4 Cup Balsamic Vinegar with a Pinch of Sugar over medium heat.  As soon at it starts to simmer, remove from heat.  The water will evaporate to create a more concentrated thicker Balsamic Glaze. 

Cut Avocado in half and remove the pit.  Brush with Lemon Juice to keep from turning brown.  Cut Mozzarella Pearls  and Grape Tomaotes in half.  Add these to the avacado cavity.  Drizzle with Oil Olive and Balsamic Glaze.  Add S&P and Basil.  Serve at once. 

Chicken Roulade

You've seen the quick videos that show a dish being prepared, well this one caught my eye.  What I like most about it is that it can be made most of the way and finished in the oven in about 20 minutes give or take whether or not I had to refrigerate it first.  I like a meal like this  because I can get it mostly ready then dinner can be on the table in the time it takes to cook the pasta.  



Preheat oven to 375.  


Each chicken breast will net 2 roulades.  First, rinse 2 Boneless Chicken Breasts and filet each in half resulting in 2 full sized breasts but half as thick.  Place in a gallon zip lock and pound them to get a consistant thickness.  Pat them dry with a paper towel.  Add S&P and Pesto.  (NOTE: I added Basil Leaves instead of pesto, so either way can work.)  Add 2 or 3 Thin Roma Tomato Slices and Grated Mozzarella Cheese.  Roll the chicken breast, starting with the pointed end and secure with a tooth pick.  Heat a skillet over medium and add Olive Oil to coat.  Brown all sides of the chicken.  It will not be completely cooked through and will have to be finished in the oven.  

Once browned, top with Mozzarella Cheese, drizzle with Olive Oil and add S&P and a Basil Leaf. Add Grape Tomatoes to the pan and place in hot oven for 15-20 minutes.  Serve over hot Pasta. 

If making this ahead:
Once the roulades are browned, let cool and refrigerate .  Remove from the refrigerator as the oven heats to 375.  Heat the skillet and add Olive Oil to coat.  (If you don't heat the skillet first, the chicken will absorb the oil resutling in a greasy finsihed product.)  Add the Chicken Roulades and top with Mozarella and drizzle with Olive Oil and S&P and a Basil Leaf.    Add grape tomatoes and place in hot oven.  May need 20-22 minutes to finish so it is cooked thoroughly and hot in the center.  Serve over hot pasta.  

Some other roulade ideas are Brie and Asparagus or Ham and Swiss.  

Jalapenos & Fresh Corn-off-the-Cob Corn Muffins

I have been wanting to make these for ages.  I had Fresh Corn-off-the-Cob and  home grown Jalapenos Peppers.  Though it's hot out today, I made them anyway. 

Feel free to mix up your own corn muffin mix from scratch, but I used Jiffy since I've been wanting to use it up.  Remember, muffins (no matter what kind) are wet into dry and are only mixed until just blended.  

This makes 10;  I like to leave the corners open for easy handling.  Preheat oven to 400.  Either grease a muffin pan or use paper muffin papers.  
Add 1 Box Jiffy Corn Muffin Mix to a bowl.  Add 1 Cup Fresh Corn and 1 Minced Jalapenos Pepper and stir.  In a measuring cup, measure 1/3 Cup Milk and add 1 Large Egg, stir to combine.  Add wet to dry and blend until just blended.  Using a scoop, fill each cup until 2/3 full.  Bake for 15-20 minutes.  

I plan to serve mine with honey flavored butter, but either ingredient on their own works well too!  Enjoy!!

Potatoes Anna

This is a very old classic recipe.  It's simple to make and cooks in the oven.  

Peel 2-3 lbs Potatoes.  I used small Russets for this, because that's what I had on hand.  Cut a 1/2 Stick Butter into small cubes.  

Preheat oven to 425 and spray a 10" oven safe skillet with cooking spray.  I used my All-Clad stainless skillet.  

Using a mandolin, slice the potatoes to 1/16" and arrange them into the pan in a shingled, circular fashion.  After each layer, season lightly with Salt and Pepper and after every 2 layers, dot with butter cubes.  Make 6 layers in all and dot the top with butter.  

Cover the skillet and place in hot over for 40 minutes.  Remove lid and bake for an additional 15-20 minutes til a deep golden brown.  Remove from oven and let rest for 5 minutes.  The "pancake" should easily be removed from the pan and place on a plate with the bottom side upward.  Serve at once, sliced into wedges.

Lemon Chiffon and Raspberries

My son worked on a restaurant project for Health class.  He had to have at least 1 dessert that was GF which was one of many requirements he had to create to satisfy dietary needs.  He came up with Lemon Chiffon and Blueberries, so in otherwords, a crustless Lemon Chiffon dessert.  

For bookclub tonight I volunteered to make a dessert and decided I would steal his idea.  I found beautiful raspberries yesterday so I substituted them for blueberries though any combination of readily available berries will work.  I made the chiffon from the Blueberry Lemon Chiffon pie already posted on my site.  It's light, not overly lemony or sweet - it's just pleasant enough and I've made it many times to date.  I decided to make individual portions in ramekins mostly because they'll be easy to tranport and I have one for each person.  
This recipe made (10) 4oz portions.  

Place 4-5 Raspberries (I bought 2 pints) in the bottom of each Ramekin and place on a sheet pan.    

Zest and juice 2 Lemons so you have 1/2 Cup Lemon Juice.  

Heat a pot of water that can be used as a double boiler so that when you place the bowl in the pot, it's a tight seal and the water reaches the bottom of the bowl.  

I have a hand mixer as well as a stand Kitchen-Aide mixer, so I use my hand mixer for the yolks and the Kitchen-Aide for the Whites.  

Separate 4 Eggs into 2 bowls, the yolks go into your double boiler bowl.  

While beating the yolks, slowly add 4 TBL of Super-fine Sugar.  The yolks will become pale and thicker and will create a ribbon when you raise the beaters.  While beating, slowly add the lemon juice and stir in the zest.  The mixture will thin out at this point.  Place the bowl on your pot of water and continue beating until the mixture becomes thick and is very warm to the touch.  Remove from heat without over cooking it.  

Beat egg whites until foamy and add a few pitches of salt then beat until the volume more than doubles and has medium peaks (ones that fold over but hold that shape) when you remove the beater.  Slowly add 3 TBL Super-fine Sugar and continue beating until stiff and glossy but not dry.  Fold whites into the yolks, adding small amounts at a time.  This should take 4-5 additions and you should be left with no whites showing and a consistent pale yellow color throughout.

Spoon or pipe chiffon onto the raspberries.  

When ready to serve, preheat oven to 400.  Bake for 10-12 minutes until golden brown.  Serve at once or at room temperature. 

Asian Inspired Orange Thyme Chicken Thighs

I was going for something quick and juicy but full of flavor.  This made up recipe did the trick.  First rinse and pat dry 8 Chicken Thighs (originally I made 4 thighs but the next time I made 8).  If they are too wet, they don't brown well, so pat them dry with a clean paper towel.  Season both sides with Salt, Pepper and Thyme.

Heat a skillet, large enough to fit the chicken in a single layer, over medium heat.  Add 3 TBL good quality Olive Oil.   Let the oil heat through.  Dust the thighs very lightly with flour and place flour side down.  This will add a touch of a crunch without it being a breading or a coating.  Dust the upward facing side lightly with flour.  Once chicken is golden brown on first side, flip over each thigh.  When the second side is golden brown, remove from pan and place on a dish, tent with foil allowing steam to escape.

Pour out any excess oil.  De-glaze skillet with 1/2 Cup Orange Juice.  Carefully get the browned bits from the pan.  Should take about 3-5 minutes, stir all the while.  Add 1/3 Cup Orange Marmalade to the pan and stir to combine.  Season with Salt and Pepper and Red Pepper Flakes.

Return thighs to the pan and heat through.  Add any juice from the plate to the sauce.  Serve with good quality rice and vegetables of choice.

Baked Broccoli Rice

I was walking through a big boxed store earlier this year and they were sampling Broccoli Rice.  I never buy stuff I can make at home but I knew it was something my growing teen would love.  So I sampled it in order to make up my own recipe.  It's really a simple dish to assemble and bakes for about 25 minutes plus it can be made ahead.  It lends itself well if you need to bring a dish with you.  Will pair nicely with any meat, for example, Grilled Steak, Roasted or Grilled Chicken, Baked Ham, Panko Crusted Pork Chops, really you name it.  It also holds the heat well if you are transporting it to someone's house.    

Preheat oven to 375.

First, cook the rice so it's slightly under done.  You should do this whenever baking any pasta or rice so you don't end up with mush.  

I like to use Bismatti Rice because the grains are long and the rice has a pleasant nutty flavor.  Add 1 Cup of Rice and 1 1/2 Cups of Water to a pot fitted with a lid.  Add Salt to taste and 1 TBL Butter.  Stir with a fork.  Cover and place over medium heat and cook until it's about to boil.  Reduce heat to low and simmer for about 6-7 minutes.  Turn off heat and give it another quick stir, replace lid and let the water absorb.  Remove from heat, rinse in cold water, and strain, to stop the cooking process.  You can leave it in the strainer.

Add 2" of water to a pot that will fit a steamer basket and heat water (without the basket) over medium heat.  Rinse and cut Broccoli so you have tops with a small amount of stem.  You want 2 Cups of Cooked Broccoli in total.  Place the Broccoli in the steamer basket and place it in the preheated pot with water.  Return lid and let steam for about 2 minutes.  The Broccoli should be bright green.  Remove from heat and rinse in cold water to stop the cooking process.  

Make a quick béchamel.  In a thick bottomed pot, over medium heat, melt 2 TBL Butter.  Once melted, add 2 TBL Flour and stir with a wire whip and cook until it bubbles gently for 3 minutes.  Do not let it brown.  Add 1 1/4 Cups Milk.  Let it cook for another 6-8 minutes, until it thickens.  Add 2 Cups of Grated 4-Cheese Mexican Blend and stir until the cheese is melted.  Season with Salt and Pepper to taste.  Add broccoli and rice to the sauce and gently stir with a spoon.  

Butter a caserole dish large enough to hold the rice mixture.  Add the mixture to the dish and top with bread crumbs.  Dot with 6-8 1 tsp bits of Butter and season lightly with Paprika.   

I grind my own bread crumbs, but Panko works well.  

Bake in hot over uncovered for 25-30 minutes until bubbly and warmed through.  Let rest for 5 minutes before serving.  

Chick-Fil-a Knockoff Sandwiches

I have made these now 3 times and the third time they were very close.  The first time I made them the chicken was too thick.  I fileted the breasts making them thinner but they were far too big around.  The second time, I added  flour because the recipe didn't have enough corn statch but that didn't work very well.  

This third time, I cut the breast in about half, and the I fileted the thinner end into two pieces and the thicker side was fileted into 3 pieces.  These were the perfect size.  The other change I made the third time, was from my tempura days, I decided to double the corn starch the recipe called for and I added Baking Powder - that made all the difference in the world.  Instead of 2 breasts, I graduated to 4 Boneless Skinless Chicken Breasts which netted 18 peices of chicken.  My son ate most of it!  I think I got 1 sandwich from that batch.  

Harris Teeter sells Boneless Chicken Breasts for $1.99 a pound and you can't beat the quality, no hormones used, and the pieces for the sandwich ends up somewhere around $.35-$.40 each!  Not bad.  

First, rinse and filet the chicken breasts.  Add no more than 9 or 10 pieces to a 1 gallon Zip lock bag.  For each bag: add 1/2 Cup Dill Pickle Juice, I like Mount Olive Hamburger Dills.  Marinate for 1 1/2 to 2 hours.  Meanwhile get dry ingredients ready.  1/2 Cup Corn Starch, 2 tsp Paprika, 1 tsp Baking Powder, 1 tsp Salt, and 1 tsp Pepper.  In a bowl, beat 1 Egg with 2 TBL Buttermilk.  After marinating, open bag and squeeze the open end, so the chicken remains inside, and drain the juice. To the bag add the egg mixture and massage.  Let it sit for 5 minutes.  Again, pour out any excess liquid and add the dry ingredients.  Zip the bag closed and massage the dry ingredients until you know the chicken is coated.  In the meantime, heat a pot (I use my iron pot) with 4" Canola Oil until 375 on a thermometer.  Preheat oven to 275.  Add a cooling rack to a sheetpan.  Add 4-5 pieces of chicken to the oil.  Once it begins to look opaque around the edges, flip each piece over.  Cook until the same golden brown.  Place on the ready cooling rack and place in the oven. Let the oil get back to temperature before adding more pieces.  Continue cooking until all the chicken is done.  

For serving, lightly butter and brown a Soft Style Hamburger Bun. Add chicken and top with pickles.  Enjoy!!

Pictured, I made dish of Baked Beans that my sister C turned me on to and is posted here on my blog. Go to the search tab on the top right corner and type in Baked Beans  and it should come up.  

Linguine Carbonara

We had 2 snow days which has extented our New Year Holiday and left me motivated to try some new dishes! I figured Pasta Carbonara is perfect dish for a cold winter night.  

This one was pictured in Williams-Sonoma's Christmas catalog and caught my eye.  They used to print the recipes within the pages but now you have to go online and their test kitchen posts all of their ideas in their recipe section.  I had to do a bit of hunting but finally located the one I was looking for.

They used a fat spaghetti shape and I used Linguine.  I think both are suitable.  I read all the time about adding reserved pasta water to dishes but this is the first time I actually did it.  My family competely loved this dish and I can still imagine the delicious flavors, even now, so needless to say, this recipe is a keeper!  

I served it with a simple salad but you can pair this with all manner of things, a Grilled Veal or Pork Chop, Ribs, Boneless Chicken Breast, Italian Sausage, Cheese Toast, even Seared Scallops, but you get the idea, it's versatile! I can even invision adding Orange Zest to this dish for a new dimension.

This makes 4 servings and in my household more like 3 because 1 person, whom we shall not name, ate 2 of them!  Cut 6 Slices of Thick Smoked Bacon Crosswise into 1/2" Lardons.  (NOTE: Lardons are my new favorite Bacon shape!)  

In a preheated skillet, cook Bacon, stirring often, until crispy.  In the meantime, get a pot of water boiling for pasta and ready 2 Cloves of Garlic in the garlic press.  In a bowl, beat 2 Eggs and add 3/4 Cups Parmesan Cheese.  Mince 1 Tbl Fresh Parsley.  Once you remove the cooked bacon, press the garlic into the bacon fat and cook til fragrant, about 1-2 minutes.  Remove the garlic with a slotted spoon and add to the dish with the bacon.  

When ready, cook 12 Oz Pasta til al dente and reserve about 1/2 Cup of Pasta Water.  Strain pasta and return to the pot.  Add the Egg and Parmesan Cheese mixture.  Toss to coat until cheese is melted.  Add pasta water as needed to create a sauce that just coats the pasta.  Top with the Bacon, Garlic and place in Pasta Serving Platter.  Serve onto pasta plates, grate additional Parmesan to order and top with parsley and freshly ground salt and pepper.  Enjoy!

My son took a photo using a filter and though I am typically against filtering my food photos and don't even edit them, I have to admit this one looks pretty appealing.  You be the judge.

Scratch Made Green Bean Bake

My sister, D, served green bean bake on Christmas.  Truth be told, after leaving home I never once made this dish nor had a hankering for it, nor have I ever even bought French's Crispy Fried Onions.   It was never my favorite dish when my mother made it, but when I saw my sister's version, it looked different from what I recalled and it definitely smelled better.  When it was served, it was the first thing I tasted and it was awesome.

I asked her about it and she said they made it from scratch.  Hers didn't have mushrooms and I couldn't find a recipe that omitted them.  I got in my head how I would make a quick sauce but came across recipes with cheese and really all manner of twists depending on what direction the recipe went.  With that, I called her to find out what she did.  There wasn't cheese in hers but there were some other ingredients that gave the dish flavor and though she didn't have mushrooms, she thought she would add them next time.

This is my made up version of scratch made green bean bake.  String 12 oz Green Geans and blanche for 1 minute, rinse in cold water when done.  Butter a casserole dish.  Remove stem and clean and dice 6 oz Baby Bellla Mushrooms.  Slice thinly 1 Medium Shallot.   I made my sauce in a low sided pot, large enough for everything before pouring it into the casserole dish. Heat a pot over medium heat.  Add 1 Tbl Olive Oil and 1 Tbl Butter.  Add shallots and mushroom and sautee for 3 minutes til tender.  Dust with 2 Tbl Flour and stir.  Add 2 Tbl Sherry.  Let the alcohol evaporate, about 1 minute.  Add 3/4 Cups Chicken Broth and cook for about 5 minutes, letting the sauce thicken without allowing it too boil, but it should bubble gently.  Add 2 tsp Worchestershire Sauce, I like Lea and Perrins.  Add 1/3 Cup Half and Half.  Let cook for another 2-3 minutes.  Add the beans and stir to coat and pour into prepared casserole dish.  Top with French's Crispy Fried Onions.  

Preheat oven to 375 and bake for 25 minutes until bubbling.  Let rest for 5 minutes before serving.

I have a growing teen and though my husband and I had a serving each, our teen ate the rest.  So this can serve 4 but next time I plan to double the recipe.

From Valerie's Kitchen - Leek and Bacon Flatbread

I caught an episode of Valerie's Kitchen and she made a simple flatbread for a party.  The ingredients sounded very good together and the results were amazing!  I normally make my own dough but I found a 1 Pound Ball of Fresh Whole Wheat Dough at the store on sale for $1 (normally $2.99), so I couldn't pass it up. It made two flatbreads.  

When we ski in Park City, we eat at a restaurant called the Silve Star Cafe.  They sell something like this at lunch for around $12 and I've had it many times.  I never thought to make my own but now I will. 

Either make your favorite dough and let proof or remove store bought dough from the refriegerator and place in an olive oiled bowl to proof - coat the dough lightly with oil.  Cover with wrap and place in a warm location.  It should take a least an hour rise and should double in size. 

In the meantime, remove the roots from 2 Medium Leeks.  Slice them thinnly until you get to the tougher dark green portion.  To an 8 oz containter of Creme Fraiche add Freshly Ground Nutmeg to season.  Saute the Leeks til tender.  Cut 6 Slices of thick Bacon into lardons (1/2" cuts along the short dimension) and sautee until crispy.  Grate 4 oz Gruyere Cheese.  

For the Flatbread.  Preheat over to 425.  Cut dough ball in half and roll it thinnly keeping its oblong shape.  I like to use a pastry cloth dusted with flour to keep it from sticking.  Take a large sheet pan and turn it over.  Place the dough on the pan diagonally. Top with 1/2 of the Creme Fraiche.  Add 1/2 of the Grated Gruyere.  Add desired amount of leeks and bacon.  Grind Salt and Pepper to taste.  Bake in oven until the crust is golden and cheese browned slightly.  Remove from oven and drizzle with good quality Olive Oil.  

For Vegetarian, change up the toppings to suit your diet.

(Depending on what type you make, you can add things like Freshly Grated Parmesan, Red Pepper Flakes, Dried Oregano, Fresh Basil, etc).  Let rest for a few minutes and cut  diagonally as pictured.  Serve at once!

Turkey Vegetable Soup

I've never done this before; traditionally we make Tetrazzini with our leftover turkey but this turned out delicious and made just over 3 quarts of soup - enough to have now for a few meals and also to freeze for a meal later. 

In a very large pot, over medium heat, add 2 TBL Olive Oil and sweat 1 Medium Sliced Onion and 2 Stalks of Celery, rinsed with the ends cut off and cut into 1" lengths.  Break or cut Turkey Carcass (hopefully with some meat left on it) into 3 or 4 peices.  Add the pieces to the pot.  Add Approximately 3 Quarts Chicken Broth until covered.  I topped with water so I didn't have to open another quart of broth.  Simmer with the lid off for around 35-45 minutes.  Strain the broth into a smaller pot.  Let the turkey cool so you can handle it and remove all the turkey from the bones and place in the broth.  Disgard everything else.  

You can freeze some or all at this point and you will finish it when you are ready to eat.  It was cold out, so placed my pot on my porch in order to cool quickly and to remove some of the fat, then froze some of the soup for a later meal. 

If having now (and when you thaw to use), simmer pot of Broth and Turkey.  Add 3/4 Cup Basmati Rice for 2 quarts of soup and let it cook in the broth til almost done.  In the meantime, rinse, remove ends and cut 1/2 lb Fresh Green Beans into 1" lengths and add these to the pot.   Peel and cut 2 Large Carrots to a 1/4" dice and add these to the pot.  Add 1 Cup of Frozen Peas to the pot.  Season with Salt and Pepper.  Really you can add what you want in the quantities you prefer.  

Once the vegetables are done serve with a Salad and Warm Crusty Bread or a Grilled Cheese Sandwich.  

Sheet Pan Dinner (Chicken Thighs and Vegetables)

I came across a recipe I clipped from a late issue of Sunset Magazine.  Since our weather has been cooler, I was in the mood for a new dinner idea in order to use the oven and this was perfect.  I went to a spice store recently where bought Chinese 5-spice.  Bonus.  It's a nice aromatic and made the kitchen smell good.

Preheat oven to 425.  Drizzle Olive Oil on a sheet pan to give a light coating.  Rinse 8 Chicken Thighs and place on paper towels so they dry.  Peel 1 Medium Sweet Potato and cut in 1/4" slices.  Peel 2 Granny Smith Apples and section into 8 wedges each.  Peel 4-5 Small Carrots and cut lengthwise.   Peel 1 Large Red Onion and slice into 1/4" slices, keeping the rings intact.  Clean 1 Bulb of Fennel and slice into 1/4" slices.  (NOTE: 2 stores I visited were both out of fennel so it's not pictured).  Place all the vegetables on the sheet pan in a single row or shingled if it's tight, then wiggle the Chicken thighs into the gaps.





In a small bowl, microwave to melt 2 TBL Butter and add to it 2 tsp Honey, 1 1/2 tsp Chinese 5-Spice.  Coat the skin side of the thighs with the glaze.  Place in hot oven.  After 15 minutes, baste chicken with drippings.  Cook for another 15-20 minutes until the chicken is golden browned and crispy.







This recipe showed the vegetables carmelized.  There were quit a bit of drippings and carmelizing was not going to occur, so I made a quick decision, to place thighs on a plate and covered them lightly with foil to rest.  I moved all of the vegetables to a new sheet pan and continued cooking for 15 minutes total, flip them all once halfway through the cooking process.  Plate and serve hot.

This meal would be good either made in advance, while waiting for company to arrive, or even the day before.  It could be warmed for 20 minutes in an oven preheated to 300.

Lemon flavored Ricotta with Tomatoes

I really wasn't sure how to label this recipe.  Before we moved, I cut out recipes that interested me before throwing the magazines away.  Sometimes the picture and recipe weren't on the same page.  This must have been one of those times because I can't find the recipe.  

My in-laws visited in late July and I had a lot of various cherry tomatoes growing in my raised bed at the community garden.  I happened upon this photo in my file but couldn't find the recipe ~ I really wanted to use the tomatoes so I made one up!  I got lucky, it turned out tasty!   Yesterday, my brother S, his wife D and son J overnight, visited overnight as they treked across the state to see the total eclipse of the sun.  

Again, I had lots of tomatoes and knew they would like this kind of hors d'oeuvre.  Turns out I was right!  This time I decided to photograph the results and post the recipe the way I made it.  I can see in the original photo that there may have been sesame seeds and I didn't add them.  In other words, feel free to change it up any way you wish.  Things such as flavoring the ricotta with blue cheese and adding bacon.  Or crisping the shallots first.  It's quite forgiving as long as the flavors combine well.  

Our Harris Teeter makes a perfect bread for this sort of recipe called Pane di Casa.   It's a large loaf allowing me to top the individual slices before cutting them into thirds.  It makes a perfect 3 to 4 bite hors d'oeuvres.  You can lightly grill the bread first but I prepared them al a minute as we chatted around the kitchen island catching up, so we used untoasted bread.  Once there was 1 for everyone we began eating.  

Add 8 oz. Ricotta to a bowl.  Next, Zest 1 Lemon, then juice the same lemon into the bowl.  Add 1 teaspoon or 2 of Fresh Parsley and Salt and Pepper to taste.  Stir.  Slice bread to desired thickness.  Cut in half Cherry Tomatoes in assorted sizes and colors.  Slice both halves of an Avocado (I have a tool that makes this faster).  NOTE: 1 Avacado and 2 cups cherry tomatoes made 5 slices of bread.  Thinnly slice a large Shallot.  

Next, assemble by speading ricotta mixture, topping with cherry tomatoes, avacado, and shallots.  Drizzle with very high quality Olive Oil, top with freshly ground Salt and Pepper.  I find the flavors come together if you let them sit for about 10 minutes.  Serve at room temperature with libations!

PS- The next day, I made French Toast with the leftover loaf, cutting thick slices and serving with with berries and Vermont Maple Syrup.  

Pasta Night - for Everyone!

Our club offers a pasta night once a week.  It's a really cool concept.  Two times now I have done my own Pasta Night at home ~ once on account of having leftover Rigatoni and last night intentionally using a really good Italian Gluten Free Penne.  

In the even years, my family holds a week long family get-together at Thanksgiving with about 28-30 of us all eating meals together.  We change up some of the dinners from year to year.  Based on the the head count as it builds each day prior to Thanksgiving Day, we decide which dinners are for a smaller group vs the full group. 

This meal is cool because it's cooked to order and the selections are chosen by the diner which works well when trying to accommodate various dietary restrictions.  I have been trying to work this out to serve it for a large group.  Having a few cooks and multiple pans will make it possible for a large group.  I'm also thinking the kids eat first, then adults afterward.

It's all in the prep, then it goes together quickly and with a big group working together, that part is fun.  The more ingredients you have, the more combinations you can offer. 

For last night, for three of us, this is what I served.  I already had the Marinara made, so that saved a step.  I have a vegetable plot in our community garden and had some Broccoli and a small Red Cabbage that I picked about an hour before prepping.  I also picked some Thia Basil from the community garden and I had some Fresh Parsley in my herb pots.  I just bought Sugar Snap Peas and a Yellow Squash.  I also had 2 links of cooked Italian Sausage from the night before that I cut into 1/2" slices.  I also had a locally grown Onion that I bought last Sat at our local farmers market.  So you can see where this is going with all of these fresh ingredients.  

We are trying out a gluten free diet so I precooked and cooled a very good Italian Gluten Free Penne made by a company called Schar.  I made Afredo Sauce and had that near by.  I quickly steamed the sugar snap peas and the broccoli each for about two minutes and placed them in separate bowls.  I thinly sliced the onion and the cabbage and placed them in separate bowls.  I recently bought a new Mandoline and made waffle shaped slices with the Summer Squash.  You can add whatever you want though, sauteed peppers, roasted eggplant, sliced zuchinni, sliced (or quartered) mushrooms, cooked bonelss chicken breast, raw shrimp, capers, pressed garlic, etc.  The larger the group, the larger the offering.

I have a 12" All-Clad skillet that is perfect for this meal.  Heat the pan over medium heat and add a TBL of Olive Oil.  Add the ingredients that the diner requests.  Sauté these together for a few minutes adding Salt and Pepper to taste.  Add the pasta and toss for about 1 minute.  Add Alfredo and toss for about 30 seconds til combined and hot.  If the sauce thickens too quickly, have water ready and add a splash or two as needed.  

For plating, in a pasta plate, add marinara to the bottom and swirl.  Add the freshly cooked pasta to the plate and top with freshly grated Parmesan Cheese and garnish with Italian Herbs and S&P if needed.  Eat at once with a salad and hot crusty bread.  

Wash the pan and utensils and begin again.  

Other sauces that can be added instead of just Alfredo and Marinara are Pesto, Tepenade, a Roasted Red Pepper topping, and even a Marsala or Picatta.  So with the combinations, the dishes are endless.  

For a big group, set out the pasta plates and the ingredients buffet style.  Allow each diner the chance to add to the bowl what they would like.  Then they can bring it to the cook who can make the dish to order.  NOTE: If using raw Shrimp or any raw meat, the plate has to be washed before serving.  I would have raw shrimp near the cook who can add it directly to the pan and all other meats I would precook.

Another option is have everyone gather in the kitchen, allow the cooks choice on the combinations, enjoy them one by one as they are done by sharing straight out of the pan onto small plates.  

Have fun and photograph all the selections as the dishes are finished.