Menu #20 - Roast Chicken Dinner for Spring

While I was having coffee with my painter (aka Eldon) this morning, our conversation detoured from the desperate need to stain our outbuilding/workshop/wine cellar/apartment (aka The Outback)to matters of food. Of course! Eldon, an adventurous cook who loves great fresh ingredients, wanted to know my method for cooking a whole chicken. Roasting! Of course! It is one of my all-time favorite ways to cook chicken and I can't believe I haven't featured it in a menu yet.

There are so many reasons a whole roast chicken is so appealing. #1-It is easy to prepare and elegant in it's simplicity. #2-Just as easy to prepare on the grill as in the oven. #3-Leftovers make great sandwiches, especially made into chicken salad. #4-Roast chicken is the centerpiece of a perfect roasted springtime dinner!

If you are knee-deep in spring gardening muck and need an easy dinner that will cook while you get a shower at then end of the day, then this is it. Prep the chicken early in the day, pop it into the oven when you come in from the garden, and shower while it roasts. After the chicken is finished roasting, let it rest while you roast the potatoes and asparagus. Voila! Beautiful dinner that reminds you why you love spring and maybe even cleaning the garden.

Save any leftovers and toss them all together for an incredible salad the next day. One simple roast chicken = two fast and easy meals. See why it's one of my favorites? Sometimes I like to roast two at a time, just to make sure there are leftovers for chicken salad!

ROASTED CHICKEN
1 whole chicken
olive oil
kosher salt
freshly ground black pepper
1 fresh lemon
sprigs of fresh rosemary
(or 2 teaspoons of dried rosemary)
3 cloves of garlic, peeled

Preheat oven or grill to 400 degrees. Remove any giblets from the chicken and reserve for another use. Wash and dry the chicken, inside and out. Rub the chicken inside and out with olive oil, salt and pepper. Roll lemon under palm on the counter to release the juices. Using the tip of a sharp knife, pierce the fruit about 20 times. Insert garlic, herbs, and lemon inside the cavity of the chicken and secure the flap of skin with a toothpick to keep them in place. Place chicken in a roasting pan, breast side down. Roast at 400 degrees for 10 minutes and then reduce temperature to 350 degrees. Continue roasting until the internal temperature of the chicken is 180 degrees – about an hour, depending on size. Remove chicken from the oven, cover with foil and let rest for 10-15 minutes before carving.
Notes:
Pan drippings can be made into a sauce or gravy, if desired – be sure to add some lemon juice for extra flavor!
For a great chicken salad – use leftover chicken, toasted nuts (almonds, pecans or walnuts), dried cranberries, and celery mixed with mayonnaise and a small amount of lemon zest.
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OVEN-ROASTED ASPARAGUS
1 lb. fresh asparagus spears
olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees. Trim and clean asparagus as needed. Place asparagus on a heavy baking sheet and drizzle with olive oil, and toss to coat evenly. Sprinkle with kosher salt and pepper. Place tray in oven and roast for 8 – 10 minutes - depending on thickness of spears.
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WARM ROASTED NEW POTATO SALAD
2 lbs. small thin-skinned potatoes
1 tsp. salt - divided
3 tbsp. finely chopped shallots or onions
1/2 tbsp. Dijon mustard
1 tbsp. whole-grain mustard
1 tbsp. white-wine vinegar, or to taste
1/2 tsp. black pepper
3 tbsp. olive oil
2 tbsp. chopped fresh flat-leaf parsley

Preheat oven to 400 degrees. Wash and dry potatoes. Place whole potatoes on a baking sheet and sprinkle with 1/2 tsp. salt. Roast potatoes until fork-tender. While potatoes are roasting, whisk together shallots, both mustards, vinegar, pepper, and remaining 1/2 tsp. salt in a large bowl, then add olive oil in a slow stream, while whisking until emulsified. While still warm, cut potatoes in half and add to vinaigrette. Sprinkle with chopped parsley and toss lightly to coat potatoes evenly with dressing. Serve warm or at room temperature.
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SHOPPING LIST for Menu #20
Roasted Chicken
Oven-Roasted Asparagus
Warm Roasted New Potato Salad

PRODUCE
1 whole lemon
fresh rosemary
3 cloves garlic
1-2 lbs. asparagus
3 shallots or 1 small onion
1 small bunch flat-leaf (Italian) parsley

MEAT
1 whole chicken

PANTRY
Olive oil
Kosher salt
Freshly ground black pepper
Dijon mustard
Whole-grain mustard
White-wine vinegar

Menu #19 - Chicken and Dressing Casserole

Everyone needs a really good casserole or two in her recipe repertoire, and this is a good one. You can tell because it has, not one, but two kinds of cream soup - the gold standard for casseroles. Obviously, I am not over my "late winter Southern comfort food" fixation, but I can feel a change coming with every flowering bulb and tree I see. If you've already made the shift to lighter meals for warmer weather, then just file this away until next time a casserole calls your name.

CHICKEN AND DRESSING CASSEROLE
1 stick butter, melted
4 - 6 chicken breasts, cooked and diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 soup cans of chicken broth
1 small package Pepperidge Farm Cornbread Stuffing (not Stove Top)

Mix all ingredients together. Pour into a flat casserole or baking dish. Bake at 400 degrees for 30 minutes, until browned and bubbly around edges.
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COLLARD GREENS
1 lb. collard greens, cleaned and chopped
4 oz. country ham, diced
3 c. water
1 c. chicken broth
1 tsp. sugar
1 tbsp. apple cider vinegar

In a large pot, bring water, chicken broth and country ham to a boil. Add the collards, sugar and apple cider vinegar. Cook over medium heat until collards are tender - about 1 - 1 1/2 hours. Serve with pepper vinegar or hot sauce.
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BAKED SWEET POTATOES
4 - 6 sweet potatoes
cinnamon
brown sugar
butter

Wash and dry sweet potatoes. Make slashes with the point of a sharp knife into the sweet potato - about 10 times. Place potatoes in microwave, spacing them evenly. Cook on high until soft when squeezed. Mix cinnamon into brown sugar in a small bowl. Serve baked sweet potatoes with butter and cinnamon/brown sugar mixture.
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SHOPPING LIST for Menu #19
Chicken and Dressing Casserole
Collard Greens
Baked Sweet Potatoes

Produce
collard greens – 1 lb.
sweet potatoes – 4-6

Pantry
cream of chicken soup – 1 can
cream of mushroom soup – 1 can
Pepperidge Farm Cornbread Stuffing – 1 sm. pkg.
chicken broth – 1 can
sugar
apple cider vinegar
cinnamon
brown sugar

Meat
chicken breasts – 4-6
country ham – 4 oz.

Dairy
butter – 2 sticks

Menu #18 - Roasted Maple Salmon Dinner

It's March, a month full of basketball and weather madness, so March dinners call for a menu or two that adapt to seasonal whims. Cook this salmon in the oven if it's cold outside, or on the grill if the chill is gone. Add some wonderful warm mashed potatoes and fresh roasted asparagus, and you'll be covered, no matter what! I enjoy game after game of great college basketball, but I love salmon in the springtime most of all.

ROASTED MAPLE SALMON
1/4 c. maple syrup (choose Grade A Medium or Dark Amber, if available)
1 garlic clove, minced
1/4 c. balsamic vinegar
6 salmon fillets
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray. In a small saucepan over low heat, mix together the maple syrup, garlic and balsamic vinegar. Heat just until hot and remove from heat. Pour half of the mixture into a small bowl to use for basting, and reserve the rest for later. Pat the salmon dry. Place skin-side down on the baking sheet. Brush the salmon with the maple syrup mixture. Bake about 10 minutes, brush again with maple syrup mixture, and bake for another five minutes. Continue to baste and bake until fish flakes easily, about 20 to 25 minutes total. Can also be prepared on the grill.

GARLIC MASHED POTATOES
4 potatoes
1 can chicken broth
4 cloves garlic, peeled
1 small onion, chopped
kosher salt
freshly ground pepper
4 tbsp. butter
1 c. milk or half-and-half

Peel and cube potatoes. Place potatoes in large pan; add chicken broth and enough water to cover by 1 inch. Add garlic cloves and chopped onion. Bring potatoes to a boil; reduce heat to gentle boil and cook until fork tender. Heat butter and milk over medium heat until butter is melted; set aside. Drain potatoes and liquid through strainer and return potatoes, garlic and onions to pot. Gradually add warm milk mixture to potatoes and mash until desired consistency - lumpy or smooth - is reached. Season with salt and pepper, and more butter if desired. Serve immediately, or cover and keep warm.

ROASTED ASPARAGUS
fresh asparagus
olive oil
kosher salt
freshly ground pepper
balsamic vinegar or vinaigrette - optional

Preheat oven to 400 degrees. Trim stem ends from asparagus. Place asparagus on a baking sheet and toss with small amount of oil oil to coat. Sprinkle with kosher salt and pepper. Roast until tender, about 10 - 12 minutes, depending on thickness of asparagus spears. Serve warm, at room temperature or cold. Drizzle with balsamic vinegar or vinaigrette, if desired.

SHOPPING LIST for Menu #18
Roasted Maple Salmon
Garlic and Onion Mashed Potatoes
Roasted Asparagus

Produce
garlic - 1 head
onion - 1 small
potatoes - 4
fresh asparagus - big bunch for 6 servings

Meat
salmon fillets

Pantry
maple syrup
balsamic vinegar
kosher salt
freshly ground black pepper
chicken broth - 1 can
olive oil

Dairy
butter - 1 stick
milk or half-and-half - 1 c.

Menu #17 - Comfort Food Dinner for Winter's Last Hurrah

March is a peculiar month for weather around here, and this year is no exception. Winter retreats in fits and starts, while shy bits of color peek around the edges of our dreary landscape. We were on the road week before last, and even farther south of here the weather was a little iffy. Warm and rainy one day, followed by snow flurries and then windy and cold the next day. Still, it was nice to get away.

Our idea was a late winter getaway slash southern restaurant tour, and that's just what we did! Everywhere we stopped there was great southern comfort food to make us feel welcome, in addition to the fresh seafood I craved. Now that I'm back home, I'm still in the mood for more homey goodness from simple comfort foods like these to see me through winter's last hurrah.

OVEN BARBECUE COUNTRY STYLE PORK RIBS
2 lbs. country style ribs (or pork chops)
1 c. barbecue sauce (your favorite!)

Preheat oven to 325 degrees. Line an oblong baking dish with enough foil to enclose ribs for baking. Place pork ribs in foil and cover with 1 c. of your favorite barbecue sauce. Cover tightly with foil and bake for 1 1/2 hours. Can also be prepared in a slow-cooker set on low for 4 to 6 hours. Meat will be fall-of-the-bone tender.

HOMEMADE MACARONI AND CHEESE
1 box elbow macaroni
salt
1 stick salted butter
1/2 c. flour
1 tsp. dry mustard
1/4. tsp. freshly ground nutmeg
3 - 4 c. milk or half-and-half
4 c. grated sharp cheddar cheese

Cook macaroni in boiling salted water according to package directions; drain and reserve. Preheat oven to 350 degrees. In a saucepan, melt butter over medium heat until it bubbles; stir in flour and blend with a whisk. Reduce heat to low and add dry mustard and nutmeg; continue to cook for about 2 mins. until flour mixture begins to darken. Slowly stir in milk and continue to whisk until all milk is added and mixture begins to thicken to desired consistency. Add 3 c. grated cheddar and reserve remaining 1 c. for top. Continue to stir until cheese is melted and mixture is smooth. In a large bowl, pour cheese mixture over macaroni and stir to blend evenly. Pour macaroni into a lightly greased baking dish and top with remaining cup of cheese. Bake uncovered for 30 - 40 minutes, or until cheese on top is melted and bubbly.

ONION AND GARLIC GREEN BEANS
1 small onion, chopped
1/2 tsp. garlic powder
1/2 tsp. soy sauce
1 c. chicken broth
8 c. frozen green beans

In a large saucepan, combine chopped onion, garlic powder, soy sauce and chicken broth and stir to blend. Add frozen green beans; cover and simmer on low to medium heat for 30 minutes.

SOUR CREAM CORN MUFFINS
2 boxes Jiffy Cornbread Muffin Mix
2 eggs
1 c. sour cream
1 15-oz. can cream-style corn

Prehat oven to 375 degrees. Stir all ingredients until well blended. Pour into greased muffin pan. Bake for 20-25 minutes, or until golden brown on top. Serve warm or room temperature. These really taste better the second day!

SHOPPING LIST for Menu Wednesday #17
Oven Barbecue Country Style Pork Ribs
Homemade Macaroni and Cheese
Onion and Garlic Green Beans
Sour Cream Corn Muffins

Pantry
1 btl. barbecue sauce
1 box elbow macaroni
salt
flour
dry mustard
fresh nutmeg
garlic powder
soy sauce
1 can chicken broth
2 boxes Jiffy cornbread muffin mix
1 15-oz. can cream-style corn

Dairy
3 sticks butter
1 qt. milk or half-and-half
4 c. grated sharp cheddar cheese
2 eggs
1 c. sour cream

Meat
2 lbs. country style pork ribs

Frozen Foods
frozen green beans - 2 bags or 4 sm. boxes

Menu Wednesday #16 - Meatball Subs

Last week, when I should have been posting Menu Wednesday, I was making the Barefoot Contessa's Meatballs & Spaghetti for Barefoot Bloggers and they were de-li-cious. The recipe made so many big wonderful meatballs that I hadn't finished my first bite before I knew some of the extras would end up in meatball subs. And, I thought, what a perfect menu for this time of year! So here it is -- finally! -- the menu I owed you last Wednesday. When you try it, you'll know it was worth the wait!

MEATBALL SUBS
adapted from Barefoot Contessa Family Style Cookbook
For the meatballs:
1 lb. ground pork
1 lb. very lean ground beef
1 c. fresh white bread crumbs
1/4 c. dry bread crumbs
1/4 tsp. Italian herb blend
2 tbsp. chopped fresh flat-leaf parsley
1/2 c. Kraft shredded Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra-large egg, beaten
Olive oil

For the sauce:
1 tbsp. good olive oil
1 c. chopped yellow onion (1 onion)
1 1/2 tsp. minced garlic
1/2 c. good red wine (I used a Merlot)
1 (28-oz.) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tbsp. chopped fresh flat-leaf parsley
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

For the sandwiches:
8 sub rolls
16 provolone or mozzarella cheese slices

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 c. warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-in. meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-in.) skillet to a depth of 1/4-in. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 mins. Add the garlic and cook for 1 more min. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 mins. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 mins., until the meatballs are cooked through. Slice sub rolls open, but do not separate into two pieces. Warm rolls in a 350-degree oven. Place a slice of cheese inside the roll, spoon in meatballs and sauce and serve immediately.

Serves 8-10 subs. Freeze some to use for spaghetti and meatballs or sandwiches later, if you don't use them all at once.

LEMON GARLIC VINAIGRETTE SALAD
1⁄2 c. extra virgin olive oil
1⁄2 tsp. Dijon mustard
1 clove garlic minced
1 tsp kosher salt
1/8-tsp. fresh ground pepper
Choice of mixed green lettuces

Combine the olive oil, garlic and lemon juice. Slowly add the olive oil whisking vigorously. Add the salt and pepper to suit your taste. Just before serving your dinner, toss a small amount of the vinaigrette with the lettuces.

LEMON ICEBOX CUPCAKES
1 box vanilla wafers
cupcake papers
1 6-oz. can frozen lemonade concentrate, thawed
1 can sweetened condensed milk (Eagle Brand)
1 small carton Cool Whip

Place cupcake papers in muffin pans. Place one vanilla wafer in each cupcake paper. In a large bowl, combine thawed lemonade and sweetened condensed milk. Fold in Cool Whip. Spoon Cool Whip mixture over vanilla wafers. Freeze for several hours until firm. Serve frozen. Makes 12 cupcakes.

SHOPPING LIST for Menu Wednesday #16
Meatball Subs
Lemon Garlic Vinaigrette Salad
Lemon Icebox Cupcakes

Produce
1 bunch Italian flat-leaf parsley
1 yellow onion
4 cloves garlic
choice of lettuces for salad

Pantry
fresh white bread
1 pkg. (8) sub rolls
plain bread crumbs
Italian herb blend
kosher salt
freshly ground black pepper
whole nutmeg
olive oil
1 can (28-oz.) crushed tomatoes in puree
Dijon mustard
1 box vanilla wafers
1 pkg. cupcake papers
1 can sweetened condensed milk (Eagle Brand)

Meat
1 lb. ground pork
1 lb. very lean ground beef

Dairy
1 egg
16 slices provolone or mozzarella

Freezer
1 6-oz. can frozen lemonade concentrate
1 small carton Cool Whip

Spirits
1 bottle red wine

Menu Wednesday #15 - Baked Ziti

Welcome all who come seeking warmth and comfort from the cold and crazy days of winter 2009. I don't know about you, but I am craving comfort. It is about 20 degrees outside, and that's warm for the last couple of days. I've been inside listening to the news drone on and on about the economy and business and credit crisis until I could scream, or maybe just crawl under the covers and hope things will be better when I emerge. A girl can dream, can't she?

So, naturally, when I thought about a menu for today comfort food came to mind first. Something simple, easy to make and easy on the economy. Something gooey with carbs and cheese and crunch and chocolate. How about Baked Ziti - fast, easy, cheesy pasta. And some crunchy, savory Sauteed Green Beans - green is hope and thoughts of spring. And finally - chocolate will make it all better - as in Cherry Chocolate Chip Cookies.

Hunker down, stay warm and dig in.


BAKED ZITI
1 box ziti or penne pasta
1 lb. ground beef (optional)
16 oz. ricotta cheese
1 jar spaghetti sauce
2 c. shredded mozzarella cheese
1/2 c. grated Parmesan

Bring large pot of water to a boil and cook pasta; drain and place in a large mixing bowl. Brown ground beef and drain fat; add to bowl with pasta. Stir in ricotta, spaghetti sauce and mozzarella cheese until well blended. Pour into a large 13 x 9-inch baking dish – or smaller dishes to freeze for later – and sprinkle top with Parmesan cheese. Bake at 350 degrees for about 30 minutes, or until bubbly around sides. Serves 8 – 10.

SAUTÉED GREEN BEANS
1 lb. fresh French green beans (see note*)
1 tbsp. olive oil
1 tbsp. butter
1/2 c. diced onion
2 cloves garlic, chopped
kosher salt
freshly ground black pepper

Wash and trim green beans. In a large heavy skillet or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and sauté until translucent. Stir in chopped garlic and then add green beans. Sauté and toss to mix a few times. Cook until onion and beans just begin to brown. Sprinkle with kosher salt and freshly ground pepper and serve. *Note: French green beans, or Haricots verts, are small, thin green beans that can be found in many grocery stores. If not available where you shop, use larger fresh green beans and steam them for about 1-2 minutes before sautéing.

CHERRY CHOCOLATE CHIP COOKIES
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 c. flour
12 oz. bag semi-sweet chocolate chips
1/2 c. dried cherries, chopped
1/2 c. pecans, chopped

Mix butter and sugars in mixer; add eggs and vanilla. Add salt and baking soda; then add flour. Dough will be stiff. Stir in chips, cherries and pecans by hand. Drop by scoopfuls on parchment lined sheet. Bake at 350 degrees. Medium scoop makes 40-45 cookies, 12-14 minutes baking. Large scoop makes 18-22 cookies, 16-20 minutes baking. Do not over bake! When edges start to appear golden brown, remove from oven and cool on baking sheet for at least 10 minutes. The cookies will continue to finish baking on the sheet.

SHOPPING LIST for Menu Wednesday #15
Baked Ziti
Sauteed Green Beans
Cherry Chocolate Chip Cookies

Produce
fresh French green beans - 1 lb.
onion - 1
garlic - 2 cloves

Meat
ground beef - 1 lb.

Pantry
ziti or penne pasta - 1 box
spaghetti sauce - 1 jar
olive oil
kosher salt
freshly ground black pepper
sugar - 1 c.
brown sugar - 1 c.
vanilla - 1 1/2 tsp.
baking soda - 1 tsp.
flour - 3 c.
semi-sweet chocolate chips - 12 oz.
dried cherries - 1/2 c.
pecans - 1/2 c.

Dairy
ricotta cheese - 16 oz.
mozzarella - 2 c.
Parmesan - 1/2 c.
butter 1 1/2 c.
eggs - 2

Menu Wednesday #14 - Super Bowl Party Food Menu

I'm not a huge football fan - the games are just soooo long - but I'm happy to make party food and gather anywhere it is being served. And I am a huge fan of party food that is hearty enough to count as a meal! These recipes are all tried-and-true winners with the guys around my house, so they have become my go-to recipes when I need something easy to make ahead that will last throughout the whole game. Spicy, sweet, crunchy, messy, neat, spread, dip, chicken, seafood, pork, and even a bit of vegetables - a little something for everyone. Make them all or pick and choose. Add some big fudgey brownies for dessert and you'll have everything you need. Just be sure to make enough, so no one expects to see you in the kitchen for the rest of the day! Go team!

BUFFALO WINGS
1 pkg. chicken drumettes
1 c. flour
salt & pepper
1 c. cooking oil
1 stick butter
1 tbsp. hot sauce (Texas Pete, Red Hot, etc.)
celery sticks
1 c. good blue cheese salad dressing

Place flour, salt and pepper in a ziploc bag and shake to blend. Add chicken wings to flour, zip closed and shake to coat. Fry chicken in a pan with 1 inch of hot oil; drain on paper towels. Melt butter in a large baking dish; add hot sauce and mix. Toss fried chicken pieces in butter sauce until coated. At this point, the wings can be frozen and reheated later, or placed on a platter and served with celery sticks and good blue cheese dressing for dipping.

DIANA'S SNACK MIX
2 c. Bugles
2 c. cheese flavored snack crackers
2 c. pretzel sticks
1 c. Corn Chex
1 c. Wheat Chex
1 c. pecan halves
1/2 c. butter, melted
1 tbsp. maple syrup
1 1/2 tsp. Worcestershire sauce
3/4 tsp. Cajun seasoning
1/4 tsp. cayenne pepper

In a large bowl combine the first six ingredients. In another bowl combine butter and syrup, Worcestershire sauce, Cajun seasoning, and cayenne pepper. Pour over cereal mixture and toss to coat. Transfer to ungreased 15x10x1-in. baking pan. Bake uncovered at 250 degrees for 1 hour, stirring every 15 minutes.

CPK SPINACH AND ARTICHOKE DIP
1/4 c. olive oil
2 tbsp. unsalted butter
3/4 c. diced white or yellow onion, cut into 1/8-in. dice
1 1/2 tbsp. minced garlic
1/2 c. all-purpose flour
1 1/2 c. chicken stock (preferable homemade)
1 1/2 c. heavy cream
3/4 c. freshly grated Parmesan cheese
2 tbsp. dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tbsp. freshly squeezed lemon juice
1 tsp. sugar
3/4 c sour cream
12 oz. frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 oz. canned artichoke bottoms, drained and cut into 1/8-inch slices
1 c. finely shredded Monterey Jack cheese
3/4 tsp. Tabasco Sauce
Tortilla chips

In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.

CINDY'S BROWN SUGAR BACON DOGS
Sliced bacon
Cocktail wieners or regular wieners cut into small chunks
Brown sugar

Cut bacon in half or third. Wrap around little wieners. Secure with toothpick. Place in dish. Generously cover with brown sugar. Bake at 400 degrees for 30 minutes. Broil to brown.

WINSTON’S CRAB DIP
1 c. mayonnaise
6 oz. cream cheese
6 tbsp. sour cream
1 tbsp. prepared horseradish
1 tsp. lemon juice
1/4 c. grated Parmesan cheese
1/4 tsp. white pepper
1 1/2 tsp. hot sauce
1 1/2 tsp. Worcestershire sauce
1 lbs. crab meat, picked over to remove shell
Crackers or oven-toasted bread slices

Preheat oven to 350 degrees. In a large bowl, combine mayonnaise, cream cheese, sour cream, horseradish, lemon juice, Parmesan, pepper, hot sauce and Worcestershire sauce. In a food processor (or by hand) thoroughly blend all ingredients except crab. Transfer mixture to a mixing bowl, then add crab meat, being careful not to break up the crab meat too finely. Transfer to a small, flat baking dish and bake until browned, about 20 minutes. Serve with slightly toasted slices of French bread, or even crackers.

PICKLED SHRIMP
2 qts. water
2 1/2 lbs. unpeeled fresh medium to large shrimp
3 medium onions, sliced
freshly ground pepper
whole peppercorns
3 bay leaves
3 sprigs fresh thyme
3 whole cloves garlic, peeled
1 c. cider vinegar
1 tbsp. fresh lemon juice

Bring the water to a boil in a large saucepan. Add the shrimp and cook until just pink, about 4 or 5 minutes. Immediately drain and rinse in cold water to prevent further cooking. Peel the shrimp, except the tail and remove dark vein. In a large 1 1/2 - 2 quart glass jar with a lid, layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf, thyme, and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar and lemon juice over layers until jar is almost full, but leaving some space at the top, so you can gently shake jar to mix ingredients. Seal jar tightly and chill for 2-3 few days before serving. Pickled shrimp will keep up to 2 weeks. Turn jar upside down every day to mix ingredients. Serve chilled as an appetizer.

SHOPPING LIST for Menu Wednesday #14 –
Super Bowl Party Food
Buffalo Wings
Diana’s Snack Mix
CPK Spinach & Artichoke Dip
Cindy’s Brown Sugar Bacon Dogs
Winston’s Crab Dip
Pickled Shrimp

Produce
Celery – 1 bunch
Onions – 4 white or yellow
Garlic – 1 large head
Fresh thyme – 3 sprigs
Lemon (for juice ) – 2
Blue cheese salad dressing – 1 c.

Meat
Chicken drumettes or wings
Bacon, sliced – 1 pkg.
Cocktail wieners – 1 pkg.
Crab meat, fresh pasteurized – 1 lb.
Shrimp – 2 1/2 lbs. unpeeled medium, fresh or frozen

Pantry
Flour
Sugar
Brown sugar
Salt
Pepper
Peppercorns – approx. 2 tbsp.
Bay leaves – 3
Worcestershire sauce – 1 1/2 tsp.
Cider vinegar – 1 c.
Mayonnaise – 1 c.
Hot Sauce – 1 bottle
Cajun seasoning – 3/4 tsp.
Cayenne pepper – 1/4 tsp.
Maple Syrup – 2 tsp.
Cooking oil – 1 c.
Olive oil – 1/4 c.
Chicken stock – 1 1/2 c.
Canned artichoke bottoms – 6 oz.
Crackers for dips – 2 boxes
Bugles – 2 bags
Chez-Its or Goldfish – 2 c.
Pretzel sticks – 2 c.
Corn Chex – 1 c.
Wheat Chex - 1c.
Pecan halves – 1 c.
Tortilla chips - 2 bags

Dairy & Freezer
Butter – 3 sticks
Heavy cream – 1 1/2 c.
Sour cream – 16 oz.
Cream cheese – 6 oz.
Parmesan cheese, grated –1 c.
Monterey Jack cheese, finely shredded – 1 c.
Prepared horseradish – 1 tbsp.
Frozen chopped spinach – 12 oz. box or bag

Menu Wednesday Lucky #13 - Italian Beef Sandwiches and Minestrone

This Wednesday is lucky Menu #13 and it's a big winner! Not only do we have delicious sandwiches . . . AND a fabulous soup . . . but ALSO a healthy wintertime salad too. The possibilities are there for several combo meals - soup and sandwich, soup and salad, sandwich and salad, or the soup, salad, sandwich trifecta!

And not only do we have three great combos, but they can all be prepared ahead of time, making them perfect for busy families, working moms or dads who cook, big family gatherings, pot lucks, or casual company dinners. I just love a dish or a menu that can multi-task!

I've used various recipes for Italian beef through the years, but this is my latest favorite. Different cuts of roast will work, although you may need to cut the meat into a couple of pieces to fit smaller slow cookers.

The bonus for making Italian Beef is having a pot full of savory juices and bits of meat left at the bottom that can be transformed into a hearty Italian Minestrone with the addition of some vegetables, beans and pasta. If you want to serve this with the Italian Beef sandwiches, just start a day ahead of time to cook the Italian Beef. Reserve some of the juices to pour over the sandwiches (they taste so good when they're a little sloppy) and use the rest of the juices, and a few bits of beef, for the soup base. With a big enough slow-cooker, you could even double the liquids and you'd have plenty left for a big pot of Minestrone.

The combination of oranges and fennel is classic for a winter salad. I add the cherries (or craisins, if you like) and nuts for a little sweetness and crunch. It is just so fresh and fruity - a perfect balance with heartier winter dishes, in my humble opinion. If you don't care for fennel, or can't find it in your market, there are still enough healthy components here to make it a worthy wintertime treat. Try the fennel and oranges together with the tart dressing for a match made in heaven.

SLOW-COOKER ITALIAN BEEF SANDWICHES
1 rump roast (3 – 4 lbs.)
10 garlic cloves, crushed
1 jar pepperoncini peppers with juice
1 can beer
32 oz. beef broth
Hoagie rolls
Additional pepperoncini for garnish

Brown the rump roast on all sides in a skillet and place in the slow-cooker. Add garlic cloves, pepperoncini peppers, beer, and beef broth. Cook on low for 6 - 8 hours, until the meat falls apart. Shred meat with a fork. To serve, spoon shredded beef onto toasted hoagie rolls. Serve with additional warm beef juices from the slow-cooker and more pepperoncini peppers. NOTE: Save any liquid and bits of beef to make Minestrone Soup – recipe below.

MINESTRONE SOUP FROM LEFTOVER ITALIAN BEEF
This is a great soup to make with leftover meats and vegetables, or whatever you have on hand. As with most great soups, there is no exact recipe, so this is merely a suggestion of ingredients I add to the Italian Beef broth left in the pot.

Italian Beef Broth leftover from sandwiches
Corn - canned, fresh or frozen
Beans - canned or pre-cooked
Tomatoes - canned, fresh or frozen
Spinach - chopped fresh or frozen
Onion - chopped
Potato - fresh or frozen, diced
Carrots - fresh or frozen, sliced
Spaghetti, cooked, broken in 2-in. pieces
Parmesan cheese, grated

Place Italian Beef Broth and any leftover shreds of beef in a large stockpot. Add vegetables and spaghetti to stock. Bring to boil and then reduce heat to simmer for 45 mins., or until potato is tender. Add Parmesan cheese about 5 minutes before serving. Soup may be thickened with mashed beans, mashed potatoes or pureed vegetables, if desired.

WINTER SALAD WITH ORANGES, FENNEL, DRIED CHERRIES & PECANS
big bunch mixed lettuces – iceberg, romaine, endive, etc.
1 bulb fresh fennel
2 oranges (use blood oranges when in season during late winter)
1/3 c. dried cherries
1/3 c. spiced or toasted pecans, chopped
1/4 c. red onion, very thinly sliced (optional)
1/3 c. good olive oil
1/3 c. good vinegar – balsamic, port wine, red wine, champagne, white wine, rice wine, etc.
sugar - optional
salt & pepper to taste

Wash, spin dry and chop lettuces. Slice or shave white part of fennel bulb in half from top to bottom. Place each half, flat-side down, and cut across to make very, very thin slices. Cut small slice off top and bottom of oranges. Cut from top to bottom to remove peel and white pith from oranges. The cut orange into segments - cutting close to the membrane on each side - leaving you with sliced crescent shaped segments with no membrane or peel. In a small bowl, mix olive oil and vinegar of your choice; season with salt and pepper to taste. Add just a pinch or two of sugar if salad dressing or fruits are too tart. Toss a small amount of dressing with chilled lettuces. Salad may be plated for individual servings or placed in a large bowl. For either serving style: place lettuce mix first and then arrange fennel slices, orange slices, cherries and toasted pecans over lettuce mix.

SHOPPING LIST for Menu Wednesday #13
Italian Beef Sandwiches
Italian Beef Soup
Winter Salad with Oranges, Fennel, Dried Cherries & Pecans

Produce
Garlic – 10 cloves or 1 bulb
Onion – 1 medium or 1 small bag frozen chopped
Potato – 2 fresh
Carrots – 3 or 4 or 1 small bag frozen
Spinach – fresh or 1 box frozen chopped
Lettuces – 8 c. mix of your choice (iceberg, romaine, leaf, endive, butterhead, etc.)
Fennel – 1 bulb
Oranges – 2
Red onion - 1

Pantry
Pepperoncini peppers – 1 jar (additional for garnish)
Beer – 1 can
Beef broth – 32 oz.
Beans – 1 can or dried (cook before adding to soup)
Corn – 1 can or 1 small bag frozen
Spaghetti – 1 box (only using partial box)
Dried cherries – 1/3 c.
Pecans – 1/3 c. whole
Olive oil
Vinegar – 1/3 c. (choice balsamic, red wine, champagne, etc.)
Sugar – 1 tsp.
Salt & Pepper

Bakery
Hoagie Rolls

Dairy
Parmesan Cheese - 1 c.

Menu Wednesday #12

This week's menu features a thick, hearty Italian-style bean soup inspired by holiday leftovers. I had a partial bag of dried northern beans, some cooked sausage leftover from making pizzas, and some leftover penne from making baked ziti. With the addition of a few vegetables from the fridge and some pantry seasonings, I created the best soup I think I've ever made. Memories of a hearty minestrone at a little Italian restaurant in Chicago, circa 1975, came flooding back to me when I tasted this -- and that's a very good thing.

Soup is not something that normally photographs well, at least for a non-professional like me, but I couldn't resist giving it a try (see the bite out of my sandwich already!) so you could see how thick and hearty it turned out. Even My Favorite Husband, who is often suspicious of bean foods, loved this as much as I did.

I'd enjoy this with a crusty piece of homemade bread, so I've added the recipe for the ever popular No Knead Bread that swept the country a couple of years ago. If you'd like though, a plate of antipasto or a sandwich would make it a perfect meal for bigger appetites. I'll leave that to you. And, don't be afraid to add or subtract to accommodate the leftovers in your fridge -- that's the best part of making soup AND making ends meets for your grocery budget when money is tight right after the holidays.

BEST EVER BEAN SOUP
8 oz. dried northern or cannellini beans
1 c. finely chopped onion
1 c. finely chopped celery
1 c. finely chopped carrots
4 cloves garlic, crushed
1/2 tsp. dried thyme
Water
1/2 lb. Italian sausage
1/2 tsp. red pepper flakes
1 can diced tomatoes
1 qt. good chicken stock
1 qt. good beef stock
2 cups cooked pasta, cooled – mini penne, macaroni, ditalini, etc.
1/2 c. freshly grated Parmesan cheese
Salt and pepper to taste

Place dried beans, onion, celery, carrots, garlic and thyme in a large heavy stockpot and add water to 2 in. above beans. Cook on medium-high until beans begin to boil. Reduce heat to medium-low, cover and cook until beans are tender. Be sure to add more water, if necessary to keep beans just covered. Remove Italian sausage from casings and brown in a skillet; drain and add to beans. Add red pepper flakes, tomatoes and enough chicken and beef stocks. Simmer on medium-low heat, until beans get very soft and flavors are well blended. Add cooked pasta and Parmesan and continue to heat over medium-low heat for 15-20 minutes, stirring a few times to keep cheese from sticking to the bottom of the pot. Season with salt and pepper to taste. Serve with crusty Italian bread, or with a sandwich or salad.

CRISPY CRUST NO-KNEAD BREAD
Adapted from Sullivan Street Bakery

3 c. all-purpose flour
1/4 tsp. SAF-instant yeast (red label)
1 1/2 tsp. salt
1 1/2 c. water
olive oil (for coating pan and bread)
extra flour or cornmeal (for dusting)

You need two bowls, a wooden spoon, two cotton kitchen towels, plastic wrap, and a heavy pot (I use my 4 1/2 qt. Le Creuset Dutch Oven) or ceramic or glass baking bowl – with a lid.

Mix the flour, yeast and salt in a large mixing bowl. Add the water and mix by hand until blended. Coat the inside of a medium mixing bowl with olive oil and put the dough into the bowl. Cover the bowl with plastic wrap and set aside to rest, at room temperature, for 12 hours.

Dump dough out onto a floured surface and fold it a couple of times. Let the dough rest for about 15 minutes. Take a large cotton kitchen towel (not terry cloth) and dust it with a heavy coating of flour or cornmeal. Shape the dough into a ball and place it seam side down on the towel. Sprinkle the top of the dough with more flour. Cover the dough with a second cotton towel and let it rise at room temperature for
1–2 hours, until doubled in size.

Preheat oven to 450–500 degrees. About 30 minutes before ready to bake bread, place a large cast iron pot, or ceramic or Pyrex glass bowl in the oven to preheat. Remove the pot from the oven and place the dough in the pot, seam side up and cover. Bake for 30 minutes; remove cover and bake 15–30 more minutes uncovered, until bread is a nice, rich brown on top.

Cool on a wire rack. Crust will be crisp and make a cracking noise as it cools. Eat the bread right away with butter or olive oil! And then make more!

SHOPPING LIST FOR Menu Wednesday #12
Best Ever Bean Soup
Crispy Crust No Knead Bread

Produce
Onion – 1
Celery – 2 ribs
Carrots – 2
Garlic – 4 cloves

Pantry
Dried beans – 8 oz.
Dried thyme – 1/2 tsp.
Red pepper flakes – 1/2 tsp.
Canned diced tomatoes – 1 can
Chicken stock – 1 qt.
Beef stock – 1 qt.
Dried pasta – 4 oz.
All-purpose flour – 5 c.
SAF instant yeast – 1/4 tsp.
Salt & pepper
Olive oil

Meats
Italian sausage – 8 oz.

Dairy
Parmesan cheese – 4 oz.
Butter