PUBLISHER'S CORNER
As I have not worried to be born, I do not worry to die.
-Federico García Lorca, poet, playwright, and painter (1898-1936)
Good morning and welcome to the most recent issue of A to Z Recipes Newsletter. This should hit your email very early today. Since retiring, Wednesday is the day when I ask my husband "what day is it, anyway?". Now that I am publishing again it is more like a Friday. I have my work done (A2Z) and I can chill. That's if you can chill in these Texas temperatures. We have dodged the bullet as Hurricaine Gordon is forecast to hit the Gulf Coast east of us. We are on what is called the "clean side" of this one. After last hurricaine season I pray we are spared the wrath of anything this year. Hurricaine Harvey will not be forgotten by those of us in Houston. My heart goes out to those who still, after an entire year, are working to make their residence a home again.
In today's issue we share recipes from the some of you along with some of my own. Many thanks to the following for their help in this issue:
Marilyn, OH
Jessica, Corfu, Greece.
Peter, Canada
Pammie, Swanton, OH
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For recipes use this link.
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Want to get to know one another better or share cooking tips? We have a gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
https://www.quicktopic.com/37/H/a8K9wr7j97nV
DID YOU KNOW?
How to Make a Natural Antibiotic with Turmeric
~Shared by Marilyn, OH
1 Tbsp turmeric spice
100 grams organic honey
Put both ingredients in a glass jar and mix them well.
Use: If you have the flu, take half a spoon of the antibiotic every hour.
The next day, take the same amount, but every 2 hours.
On the third day, take the same dosage, three times per day.
Before swallowing the mixture, make sure you melt it in your mouth.
Feel free to add it to your daily cup of tea or milk.
JUST MAKE ME LAUGH!
When I was a boy, I had a disease that required me to eat dirt three times a day in order to survive... It's a good thing my older brother told me about it.
To this day, the boy that used to bully me at school still takes my lunch money. On the plus side, he makes great Subway sandwiches.
The dinner I was cooking for my family was going to be a surprise but the fire trucks ruined it.
TODAY'S RECIPES
Cake Pan Cookie
This recipe was shared with me by my dearest friend, Charlie Jones, of Mobile, AL. Sadly, Charlie passed away before I resumed publishing. I believe he is smiling down on us as it is shared here posthumously..
Preheat oven to 350°
Combine:
1-3/4 cups all-purpose flour
1-1/2 cups ground blanched almonds or ground almond slivers or almond flour
3/4 cups sugar
1/4 tsp. coarse salt
1-1/2 tsp. vanilla extract
Cut 14 Tbsp butter into mixture (use hands)
Combine well, making sure that all ingredients are coated with butter.
In bottom of a buttered springform pan, pour 3/4 of mixture. Press firmly, ensuring it is even.
Take remaining 1/4 of mixture and clump it over the top, like you are making a crumb topping.
Bake 20-25 minutes until it turns golden then reduce oven temp to 300° and bake until totally dry, about 10 minutes. Let cool and then break into pieces.
Source: Yahoo Food
Monterey Chicken
~Shared by Jessica, Corfu, Greece
3 Tablespoons Honey
3 Tablespoons Soy Sauce
3 Tablespoons Worchestershire Sauce
½ teaspoon minced garlic
½ teaspoon salt
4 boneless skinless chicken breasts
1 cup shredded monterey Jack Cheese
8 slices apple-smoked bacon
8 tablespoons barbecue sauce
Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together. I cut my chicken breasts in half making them tenders. Marinate your chicken breasts in this sauce for at least an hour but can be marinated overnight.
Preheat the oven to 350 degrees. I poured a little of the sauce along the bottom of the pan and placed the chicken on top. I covered with aluminum foil and cooked for about 30 minutes. Make sure center is no longer pink and juices run clear.
While chicken is cooking, fry up the bacon and set aside.
When chicken is cooked, spread with barbecue sauce (I can't believe I forgot the BBQ sauce!), top with bacon and cheese. Broil until cheese is bubbly. Enjoy!!
Source: Alyssa
https://therecipecritic.com/monterey-chicken/
Hittin' the Trail Mix!!
~Shared by Peter, Canada
Peter sends out a great webzine on all sorts of things. This is one recent recipe he shared.
2 cups pretzel rings
2 cups sesame sticks
1/2 cup honey roasted peanuts
1/2 cup dried cranberries
1/2 cup dried pineapple chunks or tidbits
1/2 cup chocolate candy pieces
1/2 cup yogurt- or chocolate-covered raisins
1/2 cup sweetened banana chips
Combine all ingredients in a large bowl and stir well with a spoon.
Place into an airtight container.
Makes about 5 cups.
Pineapple Bars
~Shared by Pammie, Swanton, OH
This recipe comes from Helen Savage, a family friend from Wadsworth, Ohio. She brought these to a family “do” and we had to have the recipe.
2/3 cup milk, scalded
1 Tablespoon sugar
1 cake yeast
Dissolve sugar in milk. Dissolve yeast in milk when it’s lukewarm.
2 1/2 cups flour
1 cup butter
3 egg yolks
Measure flour; add shortening (cut in as for pie crust). Add yeast mixture to slightly beaten egg yolks, mix well, and add to dry ingredients. Divide dough into 2 parts, making one a little larger than the other. Use the large portion for the bottom crust. Roll out on floured pastry cloth large enough for a 12 x 14 inch cookie sheet. Use a cookie sheet with a rim all the way around. Spread pineapple filling on bottom layer and cover with top crust. Let rise for at least one hour. Before putting in oven, prick holes in top for air to get out-it makes lighter dough. Bake at 3500 F. for 40 - 45 minutes or until golden brown.
FILLING: 1 can pineapple pie filling and 1 cup of pineapple preserves.
TOPPING:
2 egg whites
1 pound powdered sugar
1/4 pound of butter
1 1/2 teaspoons vanilla extract
When you have blended the topping ingredients together, beat at highest speed on mixer until light and fluffy. You cannot over beat. Spread on cooled pineapple bars and top with ground nuts.
Easy Banana-Pineapple Cream Pies
~Shared by Marilyn, OH
1/4 cup cornstarch
1/4 cup sugar
1 can (20 oz) unsweetened crushed pineapple, undrained
3 medium bananas, sliced
2 (9-inch) graham cracker crusts (about 6 oz each)
1 carton (8 oz) frozen whipped topping, thawed
In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping. Enjoy! Yield: 2 pies (8 servings each).
Deluxe Egg Salad
~Shared by Marilyn, OH
2 Tbsp butter, room temperature
3 oz cream cheese, room temperature
2 Tbsp celery, minced
1 Tbsp Mayo (or more if desired)
1 teaspoon onion, grated
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard boiled eggs, finely chopped or squished with a fork.
Croissants or Bread
Paprika (optional)
Dill Pickle Relish (optional)
Bacon (optional)
In a medium bowl, cream together butter and cream cheese until smooth. Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended. Add eggs and mix well. Cover and chill for 1 hour or longer. Serve on bread or croissants Sprinkle with paprika or add dill pickle relish or bacon if desired. Enjoy!
Chicken and Taters
~Shared by Marilyn, OH
1 lb. chicken
1 1/2 Tbsp my house seasoning*
1/2 tsp. cayenne pepper
1/4 tsp. ground turmeric
Combine all seasonings together and rub chicken well with it.
Place chicken on a baking sheet covered with tinfoil that has been lightly sprayed with cooking spray.
Let sit for 10 minutes. Meanwhile, prepare the taters.
2 med. potatoes, washed and cut into wedges
1 Tbsp. olive oil
1 tsp. my house seasoning*
1/2 tsp. cayenne pepper
Place potatoes in a ziploc bag and add the oil and seasoning.
Shake to coat potatoes well; then place in a single layer on baking sheet with chicken.
Bake in a 400 degree oven for 35-40 minutes (internal temp. of chicken should be 165 degrees).
Make sure to turn potatoes after 20 minutes in the oven. Enjoy!
*House Seasoning: equal parts garlic powder, onion powder and pepper
Combine and store in an airtight container.
Easy Lemon Crisp Cookies
~Shared by Marilyn, OH
1 package (18-1/4 oz) lemon cake mix
1 cup crisp rice cereal
1/2 cup butter, melted
1 egg, beaten
1 teaspoon grated lemon peel
In a large bowl, combine all ingredients until well mixed Dough will be crumbly ~ shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute; remove to a wire rack to cool completely. Yield: about 4 dozen.
Strawberry Cream Cheese Cobbler
~Shared by Marilyn, OH
1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed*
4 ounces cream cheese, cut in small pieces
Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. Crust rises up and around the fruit, but fruit will still peek out of top. Enjoy!
*Note: (you can use as many strawberries as you want)
Easy Pizza Macaroni and Cheese
~Shared by Marilyn, OH
2 packages (14 oz each) deluxe macaroni and cheese dinner mix*
1/2 cup sour cream
1 can (14-1/2 oz) petite diced tomatoes, drained
1 can (15 oz) pizza sauce
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 cups shredded Italian cheese blend
2 ounces sliced pepperoni
Preheat oven to 350°. Cook macaroni according to package directions for al dente. Drain; return to pan. Stir in contents of cheese packets and sour cream. Transfer to a greased 13x9-in. baking dish. In a small bowl, combine tomatoes and pizza sauce; drop by spoonfuls over macaroni. Top with peppers, cheese and pepperoni. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 12 servings.
* Make favorite mac ‘n cheese; add sour cream, place in baking dish.
Soft Caramel for Popcorn
~Shared by Marilyn, OH
1 cup brown sugar
1 stick butter
1 cup Karo syrup
1 can condensed milk
Combine all ingredients in pan. Heat until mixed, then pour over popcorn. Enjoy!
Lindsey’s Healthier Spinach Dip
~Shared by Marilyn, OH
1 (10 oz) box frozen chopped spinach - defrost and squeeze out all the juice
1 (2 5 oz) can sliced water chestnuts - dice into small pieces
1 (8 oz) container of 1% cottage cheese - blend with a handheld blender or in a traditional blender until smooth and creamy
1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.
SO glad I found this! I could eat this for breakfast, lunch and dinner! YUM!
Just a general trick, substituting cottage cheese for sour cream reduces fat and adds a ton of protein to a meal.
Just be sure to first blend the cottage cheese and no one will be able to tell the difference. Enjoy!
Southern Pineapple Casserole
~Shared by Marilyn, OH
1 (20-oz) can pineapple tidbits or chunks
3 Tbsp reserved pineapple juice*
3 Tbsp flour**
1/4 cup sugar
4 ounces sharp cheddar cheese, shredded (about a cup)
1/4 cup melted butter
1 1/2 cups butter cracker crumbles (such as Ritz)***
Drain pineapple, reserving 3 tablespoons.
Combine cracker crumbles and butter then gently stir with a fork to combine.
Lightly spray a shallow 1-quart baking dish with cooking spray or rub with butter.
TIP: A small pie plate works great for this recipe! (See 1st note below also)
Combine reserved 3 tablespoons of juice and flour in a bowl then mix until smooth.
Add sugar, drained pineapple and cheese then stir until combined.
Gently stir in 1/3 of the cracker crumbles.
Spoon mixture into baking dish then top with remaining cracker crumbles.
Bake at 350 degrees for 20-25 minutes or until cheese is melted and crackers are starting to brown.
Serve immediately. Enjoy ~ Yield: 4-6 Servings
Notes: This recipe doubles beautifully! Just use a 13x9 baking dish then cook about 5 minutes longer.
*You can use pineapples in heavy syrup, sweetened juice or unsweetened juice - just add 1 or 2 Tbsp sugar if using unsweetened.
**You can use self-rising or all-purpose flour - we’re just using it as a binding agent. I say to use cracker 'crumbles' instead of 'crumbs' because I like the crackers to stay kinda chunky - not to be crushed too fine.
I use sharp cheddar when I make this because it goes so well with the sugar and sweet pineapple.
***I have often thought of using cheese crackers (like Cheez-Its) in this recipe!
PUBLISHER'S CHOICE
Garlic Mushroom Chicken Thighs
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Golden seared chicken thighs in a delicious, buttery garlic mushroom sauce with a sprinkle of herbs is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!
Ingredients
For The Chicken:
1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
1 teaspoon each onion powder and garlic powder
1/2 teaspoon each of dried thyme and rosemary
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons olive oil
For The Sauce:
1 tablespoon butter
8 ounces (250 g) sliced brown mushrooms
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 tablespoon fresh chopped parsley
1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
Instructions
Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Recipe Notes
*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don't like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon.
Optional: For even more amazing flavour, add in 1/3 cup dry white wine with your mushrooms and cook it down to half before adding the chicken back into the pan.
Nutrition Facts - Amount Per Serving:
Calories 206 Calories from Fat 99 % Daily Value* Total Fat 11g 17% Saturated Fat 3g 15% Cholesterol 112mg 37% Sodium 198mg 8% Potassium 261mg 7% Total Carbohydrates 2g 1% Protein 23g 46% Vitamin A 2.8% Vitamin C 1.8% Calcium 2.1% Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.
Source: Karina @ Cafe Delites
Bubble Up Pizza Casserole
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: serves 4
A pizza casserole with a crusty, cheesy topping of dough that “bubbles up” above the filling as it bakes.
Ingredients
1 pound Italian sausage (links or ground) or ground beef
1 large yellow onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1 cup fresh tomatoes, chopped
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme
sea salt and fresh black pepper
1 + ½ cups tomato sauce (I use arrabiata)
1 cup milk
2 eggs
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
butter, for greasing pan
2 cups mozzarella cheese, shredded Parmesan cheese, grated, for serving
pepperoni slices for the top, optional
Instructions
Preheat oven to 425 degrees F. In a large skillet cook sausage or ground beef over medium heat until brown; remove from pan and drain off all but a tablespoon or so of fat.
Add onion and peppers cook about 5 minutes; add garlic; cook until fragrant; add tomatoes, oregano and thyme; season well with salt and pepper. Cook 3-4 minutes longer.
If using link sausage slice into bite size pieces and set aside a few for the top (unless using pepperoni). Add sausage (or beef) back to the pan along with the tomato sauce. Bring to a simmer and cook 10 minutes. Taste and season as needed.
Meanwhile in a large mixing bowl beat milk, eggs and oil together on medium speed for about 1 minute. Add flour and salt; beat for 2 more minutes.
Grease a 9x13 baking pan, add the sausage mixture and spread out in an even layer. Sprinkle 1 cup of mozzarella over top. Pour the batter carefully all over the top to reach about a 1/2 inch from the top, discard any excess batter. Sprinkle with remaining cup of cheese and dot the top with pepperoni or the sausage slices set aside earlier.
Bake, uncovered, with a thin sheet pan one rack below for catching dripsfor about 30 minutes or until puffed, golden and set in the middle. Let set for 5 minutes before serving with parmesan cheese.
Notes
Source: Adapted from Recipe.com
http://www.cinnamonspiceandeverythingnice.com/bubble-up-pizza-casserole/
BLT Chicken Salad
An easy to make BLT chicken salad.
Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min
Servings: 8
Ingredients
1/2 cup mayonnaise
1/4 cup commercial barbecue sauce
2 tablespoons grated onion
1 tablespoon lemon juice
1/2 teaspoon pepper
2 large tomatoes- chopped
8 cups torn leaf lettuce or iceberg lettuce
3 cups chopped cooked chicken
10 slices bacon cooked and crumbled
2 hard cooked eggs sliced
Directions
Combine first 5 ingredients in a small bowl and stir well. Next, cover and chill dressing mixture thoroughly. Press chopped tomato between several layers of paper towels to remove excess moisture. Now arrange lettuce on individual salad plates and top each serving with tomato and chopped cooked chicken. Spoon dressing mixture over salad and sprinkle with crumbled bacon and garnish with egg slices.
Cheesy Potato Casserole (Funeral Potatoes)
Time: 10 min. prep + 45 min. cooking time
Yield: 12-15 servings
Recipe adapted from Heather Peterson
1 (32 ounce) package frozen shredded potatoes
1 C sour cream
2 1/2 C cheddar cheese
4 T melted butter, divided
2 (10 ounce) cans cream of chicken soup
salt and pepper
1 1/2 C corn flakes
1. Pour one 32 ounce bag frozen shredded potatoes into a large mixing bowl. Pop that baby into the microwave for 2-3 minutes to thaw the potatoes.
2. To the potatoes add 1 cup sour cream, 2 1/2 cups shredded cheddar cheese, 2 tablespoons of melted butter, 2 cans cream of chicken soup
and a bit of salt and pepper.
3. Stir it all around with a wooden spoon. Make sure all ingredients are combined.
4. Pour 1 1/2 cups corn flakes into a small food processor and crush them into crumbs. No food processor? Do not dismay. Put the corn flakes into a gallon sized ziploc bag and roll over the top of the bag with a rolling pin.
5. Put the corn flakes crumbs into a small bowl and pour 2 tablespoons of butter over the top. Give it a nice stir to combine.
6. Spray a 9x13 pan with cooking spray and spread the potato/cheese mixture into it.
7. Cover the potatoes with the corn flake crumbs, cover the pan with tin foil and bake at 350 degrees for 45 minutes.
Source: Jamie Cooks It Up!
http://www.jamiecooksitup.blogspot.com
Simple Herbed Ricotta Tart
1 (11 ounce) can refrigerated pizza crust dough
Cooking spray
2 cups thinly sliced green onions
1-1/3 cups part-skim ricotta cheese
1/2 cup thinly sliced chives
2 Tablespoons minced fresh dill
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 Tablespoons finely grated fresh Parmigiano-Reggiano cheese
Sour Cream
Preheat oven to 375 F. Unroll dough and press into bottom and up sides of a 9" round removable-bottom tart pan coated with cooking spray. (This does not have to be perfect, just press it in, all sides will not be even.)
Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, pepper, eggs and egg white. Pour onion mixture into prepared crust. Sprinkle ricotta mixture with Parmigiano-Reggiano cheese. Bake for 35 minutes or until center is set. Let stand 5 minutes.
Cut into 6 wedges. Serve with a dollop of sour cream.
-If you want a shiny crust, brush with olive oil after baking.
Source: Noble Pig (from Cooking Light)
http://noblepig.com/2010/06/simple-herbed-ricotta-tart/
Red Lobster's Shrimp Slaw Recipe
Serving Size: 6
Ingredients:
3 cups shredded cabbage (white or green)
1 1/2 cups shredded spinach
1 cup very-thinly-sliced celery
8 ounces petite Alaskan shrimp -- cooked, peeled, and deveined
DRESSING
1/2 teaspoon grated fresh ginger
1/2 teaspoon freshly-ground black pepper
1 teaspoon salt
1/4 cup white wine vineagar
1/2 cup mayonaise
2 tablespoons honey
Cooking Directions:
In a large bowl, toss vegetables together with shrimp. Mix ingredients for dressing until smooth. Toss vegetables together with dressing. Refrigerate for at least 1 hour. Mix well before serving. This recipe yields 6 to 8 servings.
Chicken Tamale Casserole
This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious!
Yield: 8 servings
Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Nutritional Information Amount per serving:
Calories: 354 Calories from fat: 36% Fat: 14.1g Saturated fat: 7.1g Monounsaturated fat: 3.3g Polyunsaturated fat: 1.2g Protein: 18.9g Carbohydrate: 36.3g Fiber: 2.5g Cholesterol: 58mg Iron: 1.7mg Sodium: 620mg Calcium: 179mg
Source: Cooking Light NOVEMBER 2008
Classic Spaghetti Alla Carbonara
Serves: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
Ingredients:
8 ounces guanciale, thinly sliced (can substitute pancetta cut into small pieces)
3 tablespoons olive oil
2 teaspoons freshly ground black pepper
1 1/2 cups finely grated Parmesan cheese, more for garnish
4 eggs, room temperature
1 pound spaghetti
salt to taste
Directions:
In a large pot, bring 6 quarts of salted water to a rolling boil.
In a large skillet, heat oil. Stir in guanciale and cook (stirring occasionally, until lightly browned (approximately 6 minutes). Stir in pepper and cook an additional 2 minutes. Remove from heat and transfer contents of skillet to a large mixing bowl. Allow to cool slightly.
Add spaghetti to the boiling water and cook until al dente (approximately 8-10 minutes). Drain pasta and reserve 1 cup pasta water.
Add the grated cheese and eggs to the slightly cooled guanciale. Using a wooden spoon, vigorously stir the mixture together until it become thick sauce (mayonnaise consistency). Transfer the cooked pasta (still hot) to the bowl and toss it with the sauce. Add a little pasta water at a time until the sauce coats the noodles and is creamy (you probably won’t need all of the water). Salt and pepper to taste. Serve immediately and garnish with more Parmesan.
Note: Guanciale is made by rubbing in spice and drying the meat from a hog’s jowls. From start to finish, guanciale takes a minimum of four weeks, but the wait is worth it.
Source: Libbie Summers from her book The Whole Hog Cookbook (Rizzoli, 2011)
Key Lime Mousse Cups
Light, lovely and laced with a splash of tart key lime juice, these fancy little phyllo cups are so refreshing served as an after-dinner dessert treat... and they take just minutes to whip up!
30 Servings
Prep/Total Time: 20 min.
Ingredients
4 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1/4 cup key lime juice
1/2 cup heavy whipping cream, whipped
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Fresh raspberries and lime wedges, optional
Directions
In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately. Yield: 2-1/2 dozen.
Nutrition Facts: 1 tart equals 69 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 30 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Source: Taste of Home 2012
Stuffed Breakfast Torte
Colorful layers of sausage, cheese, eggs and vegetables baked inside a puff pastry crust.
Serves: 8
Cook Time: 1 Hour and 15 minutes
1/2 pound Paula Deen Breakfast Sausage, cooked, chopped and drained (can use bulk, links or patties)
3 tablespoons butter
10 large eggs
1 tablespoon fresh chives, chopped
2 teaspoons fresh tarragon, chopped
Pinch of grated nutmeg
Salt and pepper to taste
1.5 boxes (3 sheets) of puff pastry, chilled
1 jar roasted red peppers, drained and dried
1 box frozen spinach, thawed and all excess moisture pressed out
1/2 pound of Swiss cheese, thinly sliced
For Egg Wash:
1 egg and 1 tablespoon water, beaten together
Preheat oven to 350 degrees F. Spray an 8 1/2" spring form pan generously with non stick cooking spray. Roll out one sheet of the puff pastry to a 1/4" thick and cut out a 9" circle. Place this circle in the bottom of the spring form pan with the extra 1/2" going up the sides. Roll out the second piece of puff pastry to 1/4" thick and cut an 8" circle out. Set aside, this will be the "lid" of your torte. Roll out the remaining 2 sheets of puff pastry to a 1/4" thickness and cut rectangles out to wrap around the inside of the spring form pan leaving a 1" overhang at the top. Use water where puff pastry seams meet. Press the puff pastry against the pan for a smooth fit. Cover everything with plastic wrap and place in the refrigerator for 1 hour.
For Eggs:
In a medium skillet, melt butter over low heat. In a medium mixing bowl, whisk the eggs, herbs, nutmeg, salt and pepper. Pour the egg mixture into the skillet and gently stir the eggs around in the pan constantly. The eggs should be loosely scrambled since they will cook again in the torte. Slide the eggs onto a plate and cover with plastic wrap. Cool eggs completely before using.
To Assemble the Torte: (Have egg wash on hand)
Remove the pastry lined pan from the refrigerator. Layer the ingredients in this order, making sure to spread each layer to the edge of the spring form pan: 1. Half the eggs 2. Half the spinach 3. Half the cheese 4. Half the sausage 5. All the peppers 6. Remaining Sausage 7. Remaining Cheese 8. Remaining Spinach 9. Remaining Eggs
Fold the puff pastry overhang onto the ingredients. Brush with egg wash and then place the 8" circle or "lid" on top, gently pushing it down to seal the pastry along the sides. Cut a vent in the center using a sharp small knife and cut other decorative lines in the top to create a design. Make sure to only cut halfway through the pastry. Brush torte with egg wash and place in the refrigerator for 1 hour.
Place the torte on a baking tray. Brush again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until the top is golden and puffed up. Remove from the oven and allow to rest until room temperature. Do not eat the torte hot or it will fall apart.
Remove from pan, slice and serve with a dipping mustard and a side salad.
Source: This recipe was specially prepared and created by Paula Deen for Smithfield.
Incredible Watermelon Salad
Serves: 10 servings
Ingredients
8 cups Cubed seedless watermelon
1 small Red onion, cut into rings
1 cup Slivered almonds
1 cup Spring salad mix
1/3 cup Balsamic vinegar
3 Tablespoons Olive oil
1 cup Gorgonzola cheese
Watermelon slices for serving
Directions
In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add almonds and salad mix to the watermelon mixture. In a small bowl, whisk olive oil and vinegar together and drizzle over salad; toss to coat. Serve over sliced watermelon and sprinkle with cheese.
Source: Taste of Home
Tangy Tzatziki Pasta Salad
Yield: Makes 10 servings
Hands-on: 35 Minutes
Total: 2 Hours, 35 Minutes
Ingredients
1 (16-oz.) container low-fat plain Greek yogurt
1/4 cup olive oil
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
3 garlic cloves
1 (16-oz.) package penne pasta
1 cup pitted kalamata olives, sliced
2 cucumbers, peeled, seeded, and diced
3/4 cup sun-dried tomatoes in oil, drained and chopped
1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
1 1/2 cups crumbled feta cheese
Preparation
1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.
2. Cook pasta according to package directions; drain and rinse with cold water.
3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.
Source: Southern Living - 2012 Side Dish Smackdown Winner: Best Pasta Salad
Classic Tuna Salad
2 cans (6.75 oz) white tuna, drained
1/2 C celery, finely diced (about 2 stalks)
1/2 C red onion, finely diced
2 hard-cooked eggs, peeled and diced
1/2 C mayonnaise
1/3 C sweet relish
1/3 C dill relish
1/4 tsp black pepper
pinch of salt
Prepare the vegetables and combine in a large bowl.
Drain the tuna and add to the bowl.
Dice the eggs and add them in.
Add the 2 pickle relishes, salt, and pepper.
Fold to mix.
Options: Any or all of the following
A squeeze of lemon juice
1/2 C cucumber, peeled, seeded and cut in small dice
1/4 tsp celery seed
1/2 tsp lemon pepper seasoning
This recipe makes about 4 cups.
Lemon Icebox Cookies from Martha Stewart
Tart icebox cookies make an easy and satisfying dessert or snack.
Makes 60
2 cups all-purpose flour, (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling
In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Source: Everyday Food, January/February 2010
Chinese Hot and Sour Pork Soup
Prep Time: 40 mins
Total Time: 40 mins
Servings: 4
Ingredients
8 cups chicken stock
1/4 lb lean pork, julienned
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon white pepper, ground
1/2 cup egg substitute
2 tablespoons cornstarch
1/2 cup bamboo shoots, julienned
1/2 cup water chestnuts, sliced
1/2 cup carrots, julienned
1 cup shiitake mushrooms, sliced and stems removed
1 cup straw mushrooms
1 (12 ounce) packages cake tofu, 1/4-inch dice
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus, soaked for 1 hour
scallions, finely chopped, garnish
Directions
1. Bring stock to a simmer.
2. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
3. Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
4. Simmer 5 minute.
5. Mix cornstarch with 2 tablespoons water and add.
6. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
7. Serve with a garnish of chopped scallions.