Today's menu will be a big help to anyone looking for a quick and delicious meal for the hectic week before Christmas, an easy breakfast for holiday company, a perfect brunch for effortless entertaining, or a make ahead breakfast for Christmas morning. Both of these recipes are easy to make, store and reheat so they give a lot of flexibility during the busy holiday season. I like to make at least two quiches, one rather plain and one loaded up with vegetables and a little meat. Go ahead and freeze one or two after baking, then just thaw and reheat whenever you need something on the spur of the moment. The Hot Fruit Casserole makes a generous amount, so even if you need two quiches to serve more than six people, you'll probably only need one batch of fruit. Some muffins or rolls might be a nice addition to the menu, but I've left the decision to you about homemade or store bought completely to your discretion. I always think of this quiche and fruit menu for the Christmas holidays, and then wonder why I don't make it more often. Maybe I will now that it's in the Menu Wednesday archive!
QUICHE – recipe for one 9-inch
1 refrigerator pie crust round
1 c. fresh mushrooms, sliced
OR any vegetable, meat or seafood
2 tbsp. butter
1 c. cubed Swiss cheese
1 1/2 c. half & half
1 c. grated Swiss cheese
3 eggs
1/4 c. white wine
1/4 tsp. salt
1/8 tsp. freshly grated nutmeg
Preheat oven to 375 degrees. Place pie crust in a quiche pan or a pie plate. Poke holes in the bottom of the crust with a fork; bake for 5 minutes. Remove crust to cool. Sauté mushrooms (and optional vegetables and/or meats) in butter; spread over crust. Place cubed Swiss cheese over mushrooms. Scald half & half and cool slightly; add grated cheese. In a small bowl, beat eggs with a fork until blended. Add wine, salt, and nutmeg to eggs and blend. Add egg mixture slowly to half & half mixture and stir to mix. Place quiche pan on a baking sheet. Pour egg mixture into crust, taking care not to over fill. Bake for 35-40 minutes, until golden brown and set in the middle. Remove and serve warm or at room temperature. Refrigerate leftovers to reheat.
GAYLE WICKER’S HOT FRUIT CASSEROLE
1 can pear halves
1 can sliced peaches
1 can white or Queen Anne cherries
1 can pineapple chunks
1 can apricot halves
1 whole orange, peeled and cut into chunks
1/2 c. golden raisins
3/4 c. sugar
1/2 tsp. salt
3 tbsp. butter
3 tbsp. flour
3/4 c. fruit juice
1/2 c. sherry
1 tsp. curry powder - optional
Drain fruits and reserve juices. Mix pears, peaches, cherries, pineapple, apricots and oranges in a large bowl. Soak raisins in boiling water for about 10 minutes and drain; add to fruit. Add sugar, and salt to butter and flour and blend. Add fruit juice to sugar mixture and stir to blend. Cook over low heat to thicken. Cool and add 1/2 c. sherry. Pour over mixed fruit. Stir in curry powder, if desired. Refrigerate overnight. Pour into casserole and bake at 350 degrees for 1 hour. Can be divided into two casserole dishes and frozen before baking. This is an excellent dish for brunches, holiday meals, or anytime. Feel free to use only fruits you like or have on hand.
SHOPPING LIST FOR Menu Wednesday #11
Quiche
Gayle Wicker's Hot Fruit Casserole
Muffins (or other breads or rolls) your choice
Produce
Fresh mushrooms – 1 c.
Vegetables for quiche – (optional) your choice (fresh, frozen, canned, leftover) – broccoli, spinach, onion, pepper, asparagus, etc.
Orange - 1
Pantry
Salt
Freshly ground nutmeg
Canned pear halves – 1
Canned sliced peaches – 1
Canned cherries, white or Queen Anne – 1
Canned pineapple chunks – 1
Canned apricot halves – 1
Golden raisins – 1/2 c.
Sugar 3/4 c.
Flour – 3 tbsp.
Curry powder – 1 tsp. (optional)
Meats
Meat for quiche – (optional) your choice of bacon, sausage, crab meat, ham, etc.
Dairy
1 unbaked rolled pie crust
butter – 1 stick
Swiss cheese – 16 oz.
Half & half – 1 1/2 c.
Eggs - 3
Miscellaneous
Dry white wine – 1/4 c.
Sherry (not cooking sherry!) – 1/2 c.
Bakery
Muffins, rolls, coffee cake, Danish, donuts of your choice
Tuesday, December 16, 2008
Wednesday, December 10, 2008
Menu Wednesday #10
The menu this week is so fresh and delicious and easy - perfect for brightening a cold, dreary day! Fish tacos are one of my favorites and, believe it or not, they are not difficult to make at home. Any kind of firm white fish will work, but I like to buy nice IQF pieces of cod because they cut up into such nice bite-size pieces. A quick saute is all that's needed to cook these small pieces of fish. Of course, you can also bake or grill them, if it's warm enough where you live. The coleslaw that goes inside the taco is also quick to make when with chopped coleslaw mix in a bag. You know dessert will be easy, since I'm not much of a baker, so I've chosen a classic Pineapple Upside-Down Cake that uses a good quality box mix and canned pineapple. If you are a baking fool, feel free to make your own cake and cut up your own fresh pineapple - and then call and invite me to your house!
Fish Tacos
1 lb. cod filets
1 lemon or lime – ½ for fish, ½ for coleslaw
1 tsp. cumin
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. kosher salt
1/3 c. flour
3 tablespoons olive oil
Coleslaw for Fish Tacos:
1/3 c. mayonnaise
1/3 c. sour cream
1/2 whole lemon or lime
1 pkg. (16 oz.) coleslaw mix
2 green onions, chopped
2 tbsp. chopped fresh cilantro
kosher salt
freshly ground pepper
12 corn tortillas
olive oil
salsa
Cut cod filets into 1-inch pieces and place in a bowl. Squeeze one lemon half over fish and set aside for about 15 minutes.
While fish is marinating in lemon juice, mix mayonnaise and sour cream in a medium bowl. Squeeze juice from remaining half lemon into mayonnaise mixture. Add coleslaw mix, green onions and cilantro. Season to taste with salt and pepper. Set aside.
Mix together cumin, garlic powder, chili powder and kosher salt. Sprinkle fish with seasoning mixture. Place flour in a Ziploc bag, fill with fish pieces and toss to coat fish with flour. Heat olive oil in heavy skillet (cast iron is good). Shake excess flour from fish and add to skillet. Cook fish until browned and crispy on one side and carefully turn to brown second side.
While fish is cooking, heat flat griddle or heavy skillet and brush with olive oil. Warm each tortilla on griddle and place in a covered dish or aluminum foil in warm oven until ready to serve tacos.
To serve, place fish pieces and slaw on each tortilla, add salsa, if desired, and fold in half.
Note: Fish may also be grilled or baked, omitting flour, if desired.
Baja Pinto Beans
2 tbsp. vegetable oil
1 c. chopped white onion
4 garlic cloves, chopped
1 large jalapeño chili with seeds removed, cut in half
1 tbsp. dried oregano
1 tsp. ground cumin
2 cans pinto beans
2 tbsp. (packed) dark brown sugar
1 tsp. salt
Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add pinto beans; cover and simmer for 15 minutes. Remove chili pieces. Add sugar and salt and continue to cook uncovered until liquid is evaporated. Remove from heat and mash beans with potato masher or fork. Serve.
Pineapple Upside-Down Cake
1/4 c. butter or margarine
1 c. packed brown sugar
1 can (20 oz.) pineapple slices in juice, drained, juice reserved
1 jar (6 oz.) maraschino cherries without stems, drained
1 box Duncan Hines yellow cake mix
1/3 c. vegetable oil
3 large eggs called
Heat oven to 350 degrees. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice and press gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 1/3 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
SHOPPING LIST FOR Menu Wednesday #10
Fish Tacos
Baja Pinto Beans
Pineapple Upside Down Cake
Produce
Lemon or lime – 1
Coleslaw mix – 1 pkg. (16 oz.)
Green onions – 2
Fresh cilantro – 2 tbsp.
White onion – 1 sm.
Garlic – 1 head
Jalapeno chili - 1
Pantry
Cumin
Garlic powder
Chili powder
Dried oregano
Kosher salt
Ground pepper
Flour – 1/3 c.
Olive oil – 1 c.
Mayonnaise – 1/3 c.
Salsa – 1 sm. Jar (or 1 sm. carton fresh from produce section)
Pinto beans – 2 cans
Dark brown sugar – 1 1/4 c.
Canned pineapple slices – 1 can (20 oz.)
Maraschino cherries – 1 jar (6 oz.)
Duncan Hines yellow cake mix - 1
Meats
Cod filets – 1 lb.
Dairy
Sour cream – 1/3 c.
Butter – 1/4 c.
Eggs - 3
Fish Tacos
1 lb. cod filets
1 lemon or lime – ½ for fish, ½ for coleslaw
1 tsp. cumin
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. kosher salt
1/3 c. flour
3 tablespoons olive oil
Coleslaw for Fish Tacos:
1/3 c. mayonnaise
1/3 c. sour cream
1/2 whole lemon or lime
1 pkg. (16 oz.) coleslaw mix
2 green onions, chopped
2 tbsp. chopped fresh cilantro
kosher salt
freshly ground pepper
12 corn tortillas
olive oil
salsa
Cut cod filets into 1-inch pieces and place in a bowl. Squeeze one lemon half over fish and set aside for about 15 minutes.
While fish is marinating in lemon juice, mix mayonnaise and sour cream in a medium bowl. Squeeze juice from remaining half lemon into mayonnaise mixture. Add coleslaw mix, green onions and cilantro. Season to taste with salt and pepper. Set aside.
Mix together cumin, garlic powder, chili powder and kosher salt. Sprinkle fish with seasoning mixture. Place flour in a Ziploc bag, fill with fish pieces and toss to coat fish with flour. Heat olive oil in heavy skillet (cast iron is good). Shake excess flour from fish and add to skillet. Cook fish until browned and crispy on one side and carefully turn to brown second side.
While fish is cooking, heat flat griddle or heavy skillet and brush with olive oil. Warm each tortilla on griddle and place in a covered dish or aluminum foil in warm oven until ready to serve tacos.
To serve, place fish pieces and slaw on each tortilla, add salsa, if desired, and fold in half.
Note: Fish may also be grilled or baked, omitting flour, if desired.
Baja Pinto Beans
2 tbsp. vegetable oil
1 c. chopped white onion
4 garlic cloves, chopped
1 large jalapeño chili with seeds removed, cut in half
1 tbsp. dried oregano
1 tsp. ground cumin
2 cans pinto beans
2 tbsp. (packed) dark brown sugar
1 tsp. salt
Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add pinto beans; cover and simmer for 15 minutes. Remove chili pieces. Add sugar and salt and continue to cook uncovered until liquid is evaporated. Remove from heat and mash beans with potato masher or fork. Serve.
Pineapple Upside-Down Cake
1/4 c. butter or margarine
1 c. packed brown sugar
1 can (20 oz.) pineapple slices in juice, drained, juice reserved
1 jar (6 oz.) maraschino cherries without stems, drained
1 box Duncan Hines yellow cake mix
1/3 c. vegetable oil
3 large eggs called
Heat oven to 350 degrees. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice and press gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 1/3 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
SHOPPING LIST FOR Menu Wednesday #10
Fish Tacos
Baja Pinto Beans
Pineapple Upside Down Cake
Produce
Lemon or lime – 1
Coleslaw mix – 1 pkg. (16 oz.)
Green onions – 2
Fresh cilantro – 2 tbsp.
White onion – 1 sm.
Garlic – 1 head
Jalapeno chili - 1
Pantry
Cumin
Garlic powder
Chili powder
Dried oregano
Kosher salt
Ground pepper
Flour – 1/3 c.
Olive oil – 1 c.
Mayonnaise – 1/3 c.
Salsa – 1 sm. Jar (or 1 sm. carton fresh from produce section)
Pinto beans – 2 cans
Dark brown sugar – 1 1/4 c.
Canned pineapple slices – 1 can (20 oz.)
Maraschino cherries – 1 jar (6 oz.)
Duncan Hines yellow cake mix - 1
Meats
Cod filets – 1 lb.
Dairy
Sour cream – 1/3 c.
Butter – 1/4 c.
Eggs - 3
Thursday, December 4, 2008
MENU WEDNESDAY #9
MENU #9 - Turkey is perfect for Thanksgiving, unless you have a very big family. With only one oven, a little creativity is required to cook enough for everyone. Our solution has been two-fold. We fry a turkey outside and bake a ham inside. The ham requires less time to bake than the turkey, freeing up precious oven space for all the other hot foods. And the added bonus is a greater variety of leftovers.
The other bonus - a leftover ham bone is perfect for making Sally's Black Bean Soup, and soup is a good thing to have around for the very busy days between Thanksgiving and Christmas. Serve Sally's Black Bean Soup with a few add-ons, if desired, and some cornbread for a quick and easy one-pot lunch or dinner. This recipe can be reduced to make a smaller batch, or simply freeze leftovers for another time. It is the best Black Bean Soup I've ever tasted - thanks Sally!
SALLY'S BLACK BEAN SOUP
3 1-lb. bags of dried black beans,
soaked in water overnight
1 c. olive oil
6 cups onions, diced
8-10 cloves garlic, crushed
1 meaty ham bone (or 4. diced ham)
6 qts. canned chicken broth
2 – 3 tablespoons ground cumin, to taste
1 tbsp dried oregano
3 bay leaves
2 tsp. black pepper
salt to taste
pinch of cayenne pepper
6 tbsp. fresh parsley, chopped
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 c. dry sherry (or more to taste)
Heat oil in a large, heavy pot. Add onions and garlic; cook until tender. Rinse and drain beans and add to the pot. Add the ham bone, chicken broth, cumin, oregano, bay leaves, black pepper, cayenne pepper, parsley, brown sugar and lemon juice. Bring to a boil; reduce heat and simmer over low heat, uncovered for several hours. Add the sherry about 30 minutes before serving. Remove the bay leaves before serving! Make a day ahead for the best flavor. Makes a lot! Can be frozen and reheated.
Optional Garnishes for Black Bean Soup:
Chopped Onion or Sliced Green Onions
Sour Cream
Grated Cheese
Chopped Tomatoes
Diced Avocado
Salsa
Jalapenos
Hot Sauce (like Cholula)
SWEET CORN BREAD
1 9-ounce box of cornbread mix (Jiffy)
1 9-ounce box yellow cake mix (Jiffy or divide larger mix)
Preheat oven to 350 degrees. In a bowl, prepare the corn muffin mix following directions on the box. In another bowl, make the cake mix following directions on the box. Combine the 2 mixes and stir to blend. Pour batter into a 9-by-12-inch pan. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cut into squares and serve with Honey Butter. Goes great with soups, especially bean soups and chili. This is similar to the sweet cake-like corn bread served at Marie Callendar’s restaurants in California.
APPLE SPICE DUMP CAKE
2 cans apples or apple pie filling
1 spice cake mix
2 sticks butter, melted
Optional Dessert Toppings: Whipped Cream, Ice Cream or Caramel Sauce
Preheat oven to 350 degrees. Pour apples into 9 x 13” glass baking dish. Sprinkle cake mix over apples. Pour melted butter over cake mix. Bake for about 45 minutes, until top is browned and sides are bubbly. Serve with fresh whipped cream, ice cream, or warm caramel sauce.
SHOPPING LIST FOR MENU #9
Sally's Black Bean Soup
Sweet Corn Bread
Apple Spice Dump Cake
PANTRY
black beans - 3 1-lb. bags
olive oil - 1 c.
chicken broth - 6 qts.
ground cumin - 3 tbsp.
oregano - 1 tbsp.
bay leaves - 3
black pepper
salt
cayenne pepper
brown sugar - 1 tbsp.
lemon juice - 1 tbsp.
Jiffy Corn Bread Mix - 1
Jiffy Cake Mix, yellow - 1
honey - 2 tbsp.
canned sliced apples or apple pie filling - 2 cans
spice cake mix - 1
PRODUCE
onions - 6
garlic - 8 cloves
parsley - 1 bunch
DAIRY
eggs - 3
milk - 1 c.
butter - 3 sticks (3/4 lb.)
MEAT
leftover ham bone (or 4 c. diced ham)
MISCELLANEOUS
dry sherry - 1/2 c. +/-
OPTIONAL SOUP GARNISH ITEMS: chopped onion, sliced green onions,
sour cream, grated cheese, chopped tomatoes, diced avocado, salsa, jalapenos,
hot sauce (Cholula)
OPTIONAL DESSERT TOPPING ITEMS: whipped cream, ice cream, 1 jar caramel sauce
The other bonus - a leftover ham bone is perfect for making Sally's Black Bean Soup, and soup is a good thing to have around for the very busy days between Thanksgiving and Christmas. Serve Sally's Black Bean Soup with a few add-ons, if desired, and some cornbread for a quick and easy one-pot lunch or dinner. This recipe can be reduced to make a smaller batch, or simply freeze leftovers for another time. It is the best Black Bean Soup I've ever tasted - thanks Sally!SALLY'S BLACK BEAN SOUP
3 1-lb. bags of dried black beans,
soaked in water overnight1 c. olive oil
6 cups onions, diced
8-10 cloves garlic, crushed
1 meaty ham bone (or 4. diced ham)
6 qts. canned chicken broth
2 – 3 tablespoons ground cumin, to taste
1 tbsp dried oregano
3 bay leaves
2 tsp. black pepper
salt to taste
pinch of cayenne pepper
6 tbsp. fresh parsley, chopped
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 c. dry sherry (or more to taste)
Heat oil in a large, heavy pot. Add onions and garlic; cook until tender. Rinse and drain beans and add to the pot. Add the ham bone, chicken broth, cumin, oregano, bay leaves, black pepper, cayenne pepper, parsley, brown sugar and lemon juice. Bring to a boil; reduce heat and simmer over low heat, uncovered for several hours. Add the sherry about 30 minutes before serving. Remove the bay leaves before serving! Make a day ahead for the best flavor. Makes a lot! Can be frozen and reheated.
Optional Garnishes for Black Bean Soup:
Chopped Onion or Sliced Green Onions
Sour Cream
Grated Cheese
Chopped Tomatoes
Diced Avocado
Salsa
Jalapenos
Hot Sauce (like Cholula)
SWEET CORN BREAD
1 9-ounce box of cornbread mix (Jiffy)
1 9-ounce box yellow cake mix (Jiffy or divide larger mix)
Preheat oven to 350 degrees. In a bowl, prepare the corn muffin mix following directions on the box. In another bowl, make the cake mix following directions on the box. Combine the 2 mixes and stir to blend. Pour batter into a 9-by-12-inch pan. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cut into squares and serve with Honey Butter. Goes great with soups, especially bean soups and chili. This is similar to the sweet cake-like corn bread served at Marie Callendar’s restaurants in California.
APPLE SPICE DUMP CAKE
2 cans apples or apple pie filling
1 spice cake mix
2 sticks butter, melted
Optional Dessert Toppings: Whipped Cream, Ice Cream or Caramel Sauce
Preheat oven to 350 degrees. Pour apples into 9 x 13” glass baking dish. Sprinkle cake mix over apples. Pour melted butter over cake mix. Bake for about 45 minutes, until top is browned and sides are bubbly. Serve with fresh whipped cream, ice cream, or warm caramel sauce.
SHOPPING LIST FOR MENU #9
Sally's Black Bean Soup
Sweet Corn Bread
Apple Spice Dump Cake
PANTRY
black beans - 3 1-lb. bags
olive oil - 1 c.
chicken broth - 6 qts.
ground cumin - 3 tbsp.
oregano - 1 tbsp.
bay leaves - 3
black pepper
salt
cayenne pepper
brown sugar - 1 tbsp.
lemon juice - 1 tbsp.
Jiffy Corn Bread Mix - 1
Jiffy Cake Mix, yellow - 1
honey - 2 tbsp.
canned sliced apples or apple pie filling - 2 cans
spice cake mix - 1
PRODUCE
onions - 6
garlic - 8 cloves
parsley - 1 bunch
DAIRY
eggs - 3
milk - 1 c.
butter - 3 sticks (3/4 lb.)
MEAT
leftover ham bone (or 4 c. diced ham)
MISCELLANEOUS
dry sherry - 1/2 c. +/-
OPTIONAL SOUP GARNISH ITEMS: chopped onion, sliced green onions,
sour cream, grated cheese, chopped tomatoes, diced avocado, salsa, jalapenos,
hot sauce (Cholula)
OPTIONAL DESSERT TOPPING ITEMS: whipped cream, ice cream, 1 jar caramel sauce
Thursday, November 20, 2008
MENU OF THE WEEK #8
Menu #8 - When you come home at the end of a long, busy day and just want to put on your jammies and curl up on the couch, why not fix breakfast for dinner. This yummy French Toast is perfect comfort food and it's so easy to make, you'll wonder why you don't eat breakfast last more often.
I got the idea to make French Toast this way when I read about dipping the eggy bread in Cap'n Crunch cereal before frying it. I love Cap'n Crunch so much, that I don't even risk buying a whole box and having it around the house. Instead, I thought, how about a crunchy panko crust? I've never once been tempted to sit down and eat a whole box of panko! So I tried it with some Challah bread and I loved the result -- maybe more than Cap'n Crunch. Try it and see what you think. Feel free to leave a comment here if you like it, or especially if you have a French Toast recipe you like even better. I want to taste it if you do!
INSANELY DELICIOUS FRENCH TOAST
Eggs
Milk
Vanilla
Panko
Cinnamon
Challah
Crisco
Butter
Maple syrup
Fresh fruit puree – optional (blueberries, strawberries, raspberries, etc.)
Mix eggs, milk and a good splash of vanilla in a wide, flat bowl. Place Panko is another wide, flat bowl. Sprinkle Panko with cinnamon and mix together. Slice bread in 1-inch thick slices. Melt a little Crisco and butter in a skillet over medium heat. Soak bread slices in egg mixture and then coat with Panko. Fry in skillet until browned on both sides. Keep warm in 200-degree oven until serving with butter, syrup and/or pureed fruit.
SHOPPING LIST for MENU #8
Insanely Delicious French Toast
Bacon, Sausage or Ham
Fresh Fruit
PRODUCE
Fresh fruit - your choice
Melons, pineapple, berries, citrus, bananas, etc.
PANTRY
Vanilla
Cinnamon
Panko
Crisco
Maple Syrup
Challah Bread
MEAT
Bacon, sausage, ham, or Canadian bacon
DAIRY
Eggs
Milk
Butter
I got the idea to make French Toast this way when I read about dipping the eggy bread in Cap'n Crunch cereal before frying it. I love Cap'n Crunch so much, that I don't even risk buying a whole box and having it around the house. Instead, I thought, how about a crunchy panko crust? I've never once been tempted to sit down and eat a whole box of panko! So I tried it with some Challah bread and I loved the result -- maybe more than Cap'n Crunch. Try it and see what you think. Feel free to leave a comment here if you like it, or especially if you have a French Toast recipe you like even better. I want to taste it if you do!
INSANELY DELICIOUS FRENCH TOAST
Eggs
Milk
Vanilla
Panko
Cinnamon
Challah
Crisco
Butter
Maple syrup
Fresh fruit puree – optional (blueberries, strawberries, raspberries, etc.)
Mix eggs, milk and a good splash of vanilla in a wide, flat bowl. Place Panko is another wide, flat bowl. Sprinkle Panko with cinnamon and mix together. Slice bread in 1-inch thick slices. Melt a little Crisco and butter in a skillet over medium heat. Soak bread slices in egg mixture and then coat with Panko. Fry in skillet until browned on both sides. Keep warm in 200-degree oven until serving with butter, syrup and/or pureed fruit.
SHOPPING LIST for MENU #8
Insanely Delicious French Toast
Bacon, Sausage or Ham
Fresh Fruit
PRODUCE
Fresh fruit - your choice
Melons, pineapple, berries, citrus, bananas, etc.
PANTRY
Vanilla
Cinnamon
Panko
Crisco
Maple Syrup
Challah Bread
MEAT
Bacon, sausage, ham, or Canadian bacon
DAIRY
Eggs
Milk
Butter
Thursday, November 13, 2008
MENU WEDNESDAY #7
Menu #7 - This menu is so good, you'll be looking for excuses to make it often during the coming months. It's a Fall favorite for my group cooking classes and it would be a perfect holiday dinner for family and guests, or a seasonal dinner party. All these recipes can be doubled to serve a group of 10 - 12. For weeknight dinners, this meal can come together quickly by doing the washing, peeling and chopping ahead of time.
I like to substitue my Sugar & Spice Pecans for the nuts in the salad to give it even more flavor. Brandied Cranberry Sauce also makes a nice addition to the meal. Last night I also made up a batch of Kalyn's Spicy Crockpot Sweet Potatoes, just for tasting, and they were a big hit. We also enjoyed Pumpkin Cheesecake from my friend Shannon, who has her own baking business called Sophrona. OK, I can't do everything in a three-hour cooking class -- but the Amaretto Whipped Cream was my idea, and I made it myself!
PEAR, PECAN & BLUE CHEESE SALAD
2 Bartlett pears, cored and sliced lengthwise into thin strips
3/4 c. crumbled Maytag blue cheese
3/4 c. pecan halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey
Mix the pear, blue cheese, pecans and lettuce in a large salad bowl.
To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.
Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to any season with whatever is fresh, or what you have on hand, by substituting apples, dried cherries or cranberries, walnuts, almonds, sherry vinegar, balsamic vinegar, etc.
MAPLE GLAZED PORK TENDERLOIN
adapted from Epicurious.com
2 pork tenderloins (12 – 14 oz. each)
1 tbsp. powdered or rubbed sage
1 tbsp. Kosher salt
1 tsp. freshly ground pepper
1 tbsp. butter
1 c. + 3 tbsp. pure Grade B maple syrup or Mrs. Butterworth’s, etc.
1 c. + 2 tbsp. apple cider vinegar
4 tbsp. Dijon mustard
2 tbsp. butter
In a small bowl, whisk together the maple syrup, 1 c. cider vinegar and Dijon mustard to blend; set aside. Rinse pork tenderloins and pat dry. In another small bowl, blend sage, salt and pepper and rub all over the pork. Melt 1 tbsp. butter in large skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides – about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150 degrees, turning occasionally -- about 10-15 minutes longer (OR place entire skillet with tenderloins into a 350 degree oven for 15 –20 minutes to reach 150 degrees). Transfer tenderloins to a platter; cover to keep warm and make the glaze. Add remaining 2 tbsp. apple cider vinegar to the skillet over medium-high heat to deglaze the pan. Reduce heat to medium-low. Add maple syrup mixture and then pork to the skillet and turn until coated in glaze – about 2 minutes. Remove from heat. Transfer to cutting board and slice into 1-in. thick slices. Stir remaining 3 tbsp. maple syrup and 1 tbsp. butter into glaze. Arrange pork slices on plates or platter. Spoon some glaze over the pork and serve additional glaze in a bowl.
MASHED POTATOES WITH LEEKS AND THYME
adapted from Epicurious.com
3 lbs. Yukon gold potatoes - about 10
6 leeks (white and pale green parts)
6 tbsp. unsalted butter
1 tbsp. fresh thyme leaves
1 c. milk
1/2 c. heavy cream
In an 8-qt. kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes. Remove leek root end, slice down the length of the white and pale green end, and then slice into thin ribbons. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste. Drain potatoes in a colander. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Mash potatoes to desired texture. Chill for one day for best flavor. Preheat oven to 350° F. Place potato mixture in a baking dish and dot with remaining 2 tbsp. butter. Bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes. Potatoes develop more flavor when refrigerated over night and reheated, but are also quite delicious served when made.
ROASTED BRUSSELS SPROUTS
fresh brussels sprouts
olive oil
kosher salt
freshly ground pepper
Preheat oven to 400 degrees. Trim and cut Brussels sprouts in half lengthwise. Place sprouts on heavy baking sheet and toss lightly with olive oil, salt, and pepper. Turn Brussels sprouts cut side down on the baking sheet. Place in oven and roast for about 10 minutes or until they begin to brown (may also leave in until they are very brown and they will be very sweet and smoky). Remove and serve immediately, or at room temperature.
SHOPPING LIST for MENU #7
Pear, Pecan & Blue Cheese Salad
Maple Glazed Pork Tenderloin
Mashed Potatoes With Leeks and Thyme
Roasted Brussels Sprouts
PRODUCE
Bartlett pears - 2
Romaine lettuce - 2 heads OR mix of lettuces
Garlic - 1 clove
Yukon gold potatoes - 2 lbs./about 8
Leeks - 6
Fresh thyme leaves
Fresh Brussels sprouts
PANTRY
Pecans - 3/4 c.
Olive oil
Apple Cider vinegar - 2 c.
Kosher salt
Peppercorns
Honey - 1 tbsp.
Maple syrub (Grade B or Mrs. Butterworth's) - 1+ c.
Dijon mustard
MEAT
Pork tenderloins - 2 @ 12 - 14 oz. each
DAIRY
Buter - 9 tbsp.
Milk - 1 c.
Heavy Cream - 1/2 c.
I like to substitue my Sugar & Spice Pecans for the nuts in the salad to give it even more flavor. Brandied Cranberry Sauce also makes a nice addition to the meal. Last night I also made up a batch of Kalyn's Spicy Crockpot Sweet Potatoes, just for tasting, and they were a big hit. We also enjoyed Pumpkin Cheesecake from my friend Shannon, who has her own baking business called Sophrona. OK, I can't do everything in a three-hour cooking class -- but the Amaretto Whipped Cream was my idea, and I made it myself!
PEAR, PECAN & BLUE CHEESE SALAD
2 Bartlett pears, cored and sliced lengthwise into thin strips
3/4 c. crumbled Maytag blue cheese
3/4 c. pecan halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey
Mix the pear, blue cheese, pecans and lettuce in a large salad bowl.
To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.
Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to any season with whatever is fresh, or what you have on hand, by substituting apples, dried cherries or cranberries, walnuts, almonds, sherry vinegar, balsamic vinegar, etc.
MAPLE GLAZED PORK TENDERLOIN
adapted from Epicurious.com
2 pork tenderloins (12 – 14 oz. each)
1 tbsp. powdered or rubbed sage
1 tbsp. Kosher salt
1 tsp. freshly ground pepper
1 tbsp. butter
1 c. + 3 tbsp. pure Grade B maple syrup or Mrs. Butterworth’s, etc.
1 c. + 2 tbsp. apple cider vinegar
4 tbsp. Dijon mustard
2 tbsp. butter
In a small bowl, whisk together the maple syrup, 1 c. cider vinegar and Dijon mustard to blend; set aside. Rinse pork tenderloins and pat dry. In another small bowl, blend sage, salt and pepper and rub all over the pork. Melt 1 tbsp. butter in large skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides – about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150 degrees, turning occasionally -- about 10-15 minutes longer (OR place entire skillet with tenderloins into a 350 degree oven for 15 –20 minutes to reach 150 degrees). Transfer tenderloins to a platter; cover to keep warm and make the glaze. Add remaining 2 tbsp. apple cider vinegar to the skillet over medium-high heat to deglaze the pan. Reduce heat to medium-low. Add maple syrup mixture and then pork to the skillet and turn until coated in glaze – about 2 minutes. Remove from heat. Transfer to cutting board and slice into 1-in. thick slices. Stir remaining 3 tbsp. maple syrup and 1 tbsp. butter into glaze. Arrange pork slices on plates or platter. Spoon some glaze over the pork and serve additional glaze in a bowl.
MASHED POTATOES WITH LEEKS AND THYME
adapted from Epicurious.com
3 lbs. Yukon gold potatoes - about 10
6 leeks (white and pale green parts)
6 tbsp. unsalted butter
1 tbsp. fresh thyme leaves
1 c. milk
1/2 c. heavy cream
In an 8-qt. kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes. Remove leek root end, slice down the length of the white and pale green end, and then slice into thin ribbons. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste. Drain potatoes in a colander. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Mash potatoes to desired texture. Chill for one day for best flavor. Preheat oven to 350° F. Place potato mixture in a baking dish and dot with remaining 2 tbsp. butter. Bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes. Potatoes develop more flavor when refrigerated over night and reheated, but are also quite delicious served when made.
ROASTED BRUSSELS SPROUTS
fresh brussels sprouts
olive oil
kosher salt
freshly ground pepper
Preheat oven to 400 degrees. Trim and cut Brussels sprouts in half lengthwise. Place sprouts on heavy baking sheet and toss lightly with olive oil, salt, and pepper. Turn Brussels sprouts cut side down on the baking sheet. Place in oven and roast for about 10 minutes or until they begin to brown (may also leave in until they are very brown and they will be very sweet and smoky). Remove and serve immediately, or at room temperature.
SHOPPING LIST for MENU #7
Pear, Pecan & Blue Cheese Salad
Maple Glazed Pork Tenderloin
Mashed Potatoes With Leeks and Thyme
Roasted Brussels Sprouts
PRODUCE
Bartlett pears - 2
Romaine lettuce - 2 heads OR mix of lettuces
Garlic - 1 clove
Yukon gold potatoes - 2 lbs./about 8
Leeks - 6
Fresh thyme leaves
Fresh Brussels sprouts
PANTRY
Pecans - 3/4 c.
Olive oil
Apple Cider vinegar - 2 c.
Kosher salt
Peppercorns
Honey - 1 tbsp.
Maple syrub (Grade B or Mrs. Butterworth's) - 1+ c.
Dijon mustard
MEAT
Pork tenderloins - 2 @ 12 - 14 oz. each
DAIRY
Buter - 9 tbsp.
Milk - 1 c.
Heavy Cream - 1/2 c.
Wednesday, November 5, 2008
MENU WEDNESDAY #6
Menu #6 - The menu this week salutes the city of Chicago, Illinois which has given the world much to be proud of -- pizza, brownies, and a President-elect.
Pizza is very much a part of Chicago's food history and culture. Although this pizza dough and sauce are adapted from Martha Stewart, I've always have good luck with the dough, and that's a big help for making it at home. The sauce is so easy and provides a nice flavor base for the toppings of your choice. Because pizza includes all the food groups, it is one of nature's most perfect foods, so all this meal needs is chocolate to make it complete!
I'm not sure whether the story is true that brownies were invented at the Palmer House in Chicago, but this brownie recipe is from my mother-in-law, and she was from Chicago -- and they are my very favorite brownies. I always frost them and cut them really big, just like Lorraine always did when she made them.
From my home in Illinois, to you -- Enjoy!
PIZZA
Makes two round pizzas 12 to 14 inches in diameter
1 cup warm water (about 110°)
1/4 teaspoon sugar
1 package dry yeast (1 tablespoon)
2 3/4 to 3 1/4 cups all-purpose unbleached flour
1 teaspoon salt
1 1/2 tablespoons good olive oil plus more for oiling the bowl
Coarse-grain cornmeal
Pizza Sauce (recipe follows)
12 ounces sliced or shredded mozzarella
Pizza toppings of your choice - pepperoni, Italian sausage, roasted chicken, peppers, onions, olives, tomatoes, mushrooms, Parmesan, goat cheese, etc. Note: all meats should be ready-to-eat or pre-cooked.
1. Pour the warm water into a small bowl. Add the sugar, and sprinkle in the yeast. Using a fork, stir the mixture until the yeast is dissolved and water has turned a tan color. Let yeast stand until creamy and foamy, about 5 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse 3 to 4 times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball.
2. Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth-side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes OR place dough in a bowl covered with plastic wrap and refrigerate overnight for best results. Remove from refrigerator about 10 minutes before rolling dough out for pizzas.
3. Preheat oven to 500 degrees. Place pizza stone of lowest rack or place rack in middle of oven is using a baking pan.
4. Dust rolling surface with flour and roll and shape dough to desired size(s) - two thin crusts, 4 smaller thin crusts, 1 thicker crust. Transfer dough to a pizza peel dusted with cornmeal to transfer to a pizza stone for baking or place dough on a pizza pan or baking sheet. For deep dish pizza, grease a baking pan or cast iron skillet before adding pizza dough.
5. Cover the dough very lightly with pizza sauce or olive oil and then with cheese and toppings.
6. Place pizza in oven and bake for 5 - 10 minutes, depending on size. Deep dish pizza will take longer to bake. Cheese should be melted, but should not be too brown.
PIZZA SAUCE
Makes enough for 2 pizzas
2 tablespoons olive oil
1 two-pound can whole Italian peeled plum tomatoes
1 clove garlic, minced
3/4 teaspoon dried oregano
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
1. Pour the olive oil into a large skillet, and place over medium heat. Using your hands, squeeze the tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes.
LORRAINE’S BROWNIES with VANILLA ICE CREAM
4 squares (1 oz. each) unsweetened chocolate
1 c. butter
4 eggs
2 c. sugar
1 c. flour
1 c. nuts
Grease a sheet pan and line with parchment paper, extending it over the edges of the pan. Melt chocolate and margarine. Stir in sugar. Add eggs, one at a time and mix. Add in flour and nuts. Pour into a large prepared sheet pan. Bake at 350 degrees for 25 - 35 minutes. Cool in pan, invert pan to remove brownies, peel parchment paper and turn right side up again to add frosting. Spread frosting over brownie before slicing to desired size.
Frosting:
1/4 c. butter
2 squares (1 oz. each) unsweetened chocolate
1 t. vanilla extract
1 t. lemon juice
1/8 t. salt
1 1/2 c. confectioner’s sugar
Melt chocolate and blend with remaining ingredients. Smooth on top of brownies, which have already been sliced in pan. Frosting is not stiff, so brownies lift out of pan better if already sliced before frosting. Serve with vanilla ice cream.
SHOPPING LIST for MENU #6
Pizza
Lorraine's Brownies with Ice Cream
Produce
pizza toppings, your choice - peppers, onions, mushrooms, tomatoes
Pantry Staples
dry yeast - 1 pkg.
sugar - 2+ c.
confectioner's sugar - 1 1/2 c.
flour - 4+ c.
corn meal - 1/4 c. (opt.)
salt - 3 tsp.
pepper - 1/8 tsp.
dried oregano - 1 tsp.
vanilla - 1 tsp.
lemon juice - 1 tsp.
unsweetened chocolate - 6 1-oz. squares
pecans or walnuts - 1 c.
olive oil - 4 tbsp.
whole Italian tomatoes - 1 large can
pizza topping, your choice - olives
Meat
pizza toppings, your choice - pepperoni, sausage, roasted chicken, etc.
Frozen Foods
premium vanilla ice cream - 1/2 gal.
Dairy
mozzarella cheese - 12 oz.
pizza toppings, your choice - Parmesan, feta cheese, goat cheese
eggs - 4
butter - 2 sticks
Pizza is very much a part of Chicago's food history and culture. Although this pizza dough and sauce are adapted from Martha Stewart, I've always have good luck with the dough, and that's a big help for making it at home. The sauce is so easy and provides a nice flavor base for the toppings of your choice. Because pizza includes all the food groups, it is one of nature's most perfect foods, so all this meal needs is chocolate to make it complete!
I'm not sure whether the story is true that brownies were invented at the Palmer House in Chicago, but this brownie recipe is from my mother-in-law, and she was from Chicago -- and they are my very favorite brownies. I always frost them and cut them really big, just like Lorraine always did when she made them.
From my home in Illinois, to you -- Enjoy!
PIZZA
Makes two round pizzas 12 to 14 inches in diameter
1 cup warm water (about 110°)
1/4 teaspoon sugar
1 package dry yeast (1 tablespoon)
2 3/4 to 3 1/4 cups all-purpose unbleached flour
1 teaspoon salt
1 1/2 tablespoons good olive oil plus more for oiling the bowl
Coarse-grain cornmeal
Pizza Sauce (recipe follows)
12 ounces sliced or shredded mozzarella
Pizza toppings of your choice - pepperoni, Italian sausage, roasted chicken, peppers, onions, olives, tomatoes, mushrooms, Parmesan, goat cheese, etc. Note: all meats should be ready-to-eat or pre-cooked.
1. Pour the warm water into a small bowl. Add the sugar, and sprinkle in the yeast. Using a fork, stir the mixture until the yeast is dissolved and water has turned a tan color. Let yeast stand until creamy and foamy, about 5 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse 3 to 4 times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball.
2. Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth-side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes OR place dough in a bowl covered with plastic wrap and refrigerate overnight for best results. Remove from refrigerator about 10 minutes before rolling dough out for pizzas.
3. Preheat oven to 500 degrees. Place pizza stone of lowest rack or place rack in middle of oven is using a baking pan.
4. Dust rolling surface with flour and roll and shape dough to desired size(s) - two thin crusts, 4 smaller thin crusts, 1 thicker crust. Transfer dough to a pizza peel dusted with cornmeal to transfer to a pizza stone for baking or place dough on a pizza pan or baking sheet. For deep dish pizza, grease a baking pan or cast iron skillet before adding pizza dough.
5. Cover the dough very lightly with pizza sauce or olive oil and then with cheese and toppings.
6. Place pizza in oven and bake for 5 - 10 minutes, depending on size. Deep dish pizza will take longer to bake. Cheese should be melted, but should not be too brown.
PIZZA SAUCE
Makes enough for 2 pizzas
2 tablespoons olive oil
1 two-pound can whole Italian peeled plum tomatoes
1 clove garlic, minced
3/4 teaspoon dried oregano
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
1. Pour the olive oil into a large skillet, and place over medium heat. Using your hands, squeeze the tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes.
LORRAINE’S BROWNIES with VANILLA ICE CREAM
4 squares (1 oz. each) unsweetened chocolate
1 c. butter
4 eggs
2 c. sugar
1 c. flour
1 c. nuts
Grease a sheet pan and line with parchment paper, extending it over the edges of the pan. Melt chocolate and margarine. Stir in sugar. Add eggs, one at a time and mix. Add in flour and nuts. Pour into a large prepared sheet pan. Bake at 350 degrees for 25 - 35 minutes. Cool in pan, invert pan to remove brownies, peel parchment paper and turn right side up again to add frosting. Spread frosting over brownie before slicing to desired size.
Frosting:
1/4 c. butter
2 squares (1 oz. each) unsweetened chocolate
1 t. vanilla extract
1 t. lemon juice
1/8 t. salt
1 1/2 c. confectioner’s sugar
Melt chocolate and blend with remaining ingredients. Smooth on top of brownies, which have already been sliced in pan. Frosting is not stiff, so brownies lift out of pan better if already sliced before frosting. Serve with vanilla ice cream.
SHOPPING LIST for MENU #6
Pizza
Lorraine's Brownies with Ice Cream
Produce
pizza toppings, your choice - peppers, onions, mushrooms, tomatoes
Pantry Staples
dry yeast - 1 pkg.
sugar - 2+ c.
confectioner's sugar - 1 1/2 c.
flour - 4+ c.
corn meal - 1/4 c. (opt.)
salt - 3 tsp.
pepper - 1/8 tsp.
dried oregano - 1 tsp.
vanilla - 1 tsp.
lemon juice - 1 tsp.
unsweetened chocolate - 6 1-oz. squares
pecans or walnuts - 1 c.
olive oil - 4 tbsp.
whole Italian tomatoes - 1 large can
pizza topping, your choice - olives
Meat
pizza toppings, your choice - pepperoni, sausage, roasted chicken, etc.
Frozen Foods
premium vanilla ice cream - 1/2 gal.
Dairy
mozzarella cheese - 12 oz.
pizza toppings, your choice - Parmesan, feta cheese, goat cheese
eggs - 4
butter - 2 sticks
Tuesday, October 28, 2008
MENU WEDNESDAY #5
MENU #5 – This week's menu has to be one of my favorites - just perfect for a nice, but not fussy, company dinner. Dean's Famous Chicken is a classic preparation that adapts easily to different sauces, but it best just as it is, in my humble opinion. I especially like the flavors of nutmeg and Parmesan and have been known to add a bit of extra nutmeg. Leftovers, should you have any, make wonderful sandwiches, cold or reheated. Grilled Tomatoes and Roasted Asparagus were served with this chicken the first time I had it, and I still think they go perfectly together. Bananas Foster is a dessert that never fails to delight, and is often made tableside, adding a little drama and elegance to an otherwise simple dessert. Why not invite some friends into the kitchen and make this entire dinner together -- it's that easy! Then reward them with a yummy dessert with a little flair . . . or, flare!
DEAN’S FAMOUS CHICKEN
6 boneless chicken breast halves
1 c. flour
1/2 tsp. freshly ground nutmeg
1 c. breadcrumbs
1/2 c. grated Parmesan cheese
3 eggs
1/2 c. (1 stick) unsalted butter
1/2 c. white wine
2 tbsp. flour
1 c. chicken broth
2 tbsp. lemon juice
1 tbsp. capers (optional)
Combine flour with nutmeg in a plate or flat bowl. Beat eggs in a second plate of flat bowl. Combine breadcrumbs with Parmesan cheese in a third plate or flat bowl. Melt butter in a large frying pan over medium heat. Dredge each chicken breast in flour, then dip in beaten egg, then coat in breadcrumbs. Sauté in frying pan until golden brown on both sides. Remove breasts to an oven safe plate or pan, covered loosely with foil and keep warm until serving.
Remove all but two tablespoons of butter from the pan and deglaze pan with white wine; simmer for a minute. Add flour to pan and stir to form a roux. Add chicken broth to roux and stir to blend until bubbly. Add lemon juice and capers. Serve warm lemon sauce with chicken.
Note: This chicken is excellent even without a sauce, or with any sauce of your choice.
GRANT’S OVEN-ROASTED TOMATOES
3 large or 6 medium tomatoes, cored, cut in half, and seeded
extra-virgin olive oil
salt and pepper
herbs: your choice of chopped fresh parsley, basil, chervil, and/or oregano
crumbled feta cheese
Preheat oven to 400 degrees. Rub the tomato halves lightly with oil, then sprinkle with salt and pepper. Place them in a baking pan and roast for 5 - 7 minutes, until they begin to soften. Add feta cheese to tops of tomatoes, and continue to roast until the cheese melts, about 5 minutes. Remove and garnish with chopped fresh herbs and serve.
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.
BRENNAN’S BANANAS FOSTER
1/4 c. (1/2 stick) butter
1 c. brown sugar
1/2 tsp. cinnamon
1/4 c. banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 c. dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
SHOPPING LIST for MENU #3
Dean’s Famous Chicken
Grant’s Oven-Roasted Tomatoes
Oven-Roasted Asparagus
Brennan’s Bananas Foster
Produce
tomatoes - 3 lg. or 6 med.
fresh herbs (parsley, basil, chervil, or oregano)
fresh asparagus - 1 lb.
bananas - 6
Pantry Staples
flour - 1+ c.
nutmeg - 1 whole
breadcrumbs or Panko - 1 c.
chicken broth - 1 c.
lemon juice - 2 tbsp.
capers - 1 tbsp.
olive oil
kosher salt
pepper
brown sugar - 1 c.
cinnamon - 1/2 tsp.
Meat
6 boneless chicken breast halves
Frozen Foods
premium vanilla ice cream - 1/2 gal.
Dairy
Parmesan - 1/2 c.
eggs - 3
butter - 2 sticks
feta cheese - 2/3 c.
Specialty Food Market
white wine - 1 c.
banana liquer - 1/4 c.
dark rum - 1/4 c.
DEAN’S FAMOUS CHICKEN
6 boneless chicken breast halves
1 c. flour
1/2 tsp. freshly ground nutmeg
1 c. breadcrumbs
1/2 c. grated Parmesan cheese
3 eggs
1/2 c. (1 stick) unsalted butter
1/2 c. white wine
2 tbsp. flour
1 c. chicken broth
2 tbsp. lemon juice
1 tbsp. capers (optional)
Combine flour with nutmeg in a plate or flat bowl. Beat eggs in a second plate of flat bowl. Combine breadcrumbs with Parmesan cheese in a third plate or flat bowl. Melt butter in a large frying pan over medium heat. Dredge each chicken breast in flour, then dip in beaten egg, then coat in breadcrumbs. Sauté in frying pan until golden brown on both sides. Remove breasts to an oven safe plate or pan, covered loosely with foil and keep warm until serving.
Remove all but two tablespoons of butter from the pan and deglaze pan with white wine; simmer for a minute. Add flour to pan and stir to form a roux. Add chicken broth to roux and stir to blend until bubbly. Add lemon juice and capers. Serve warm lemon sauce with chicken.
Note: This chicken is excellent even without a sauce, or with any sauce of your choice.
GRANT’S OVEN-ROASTED TOMATOES
3 large or 6 medium tomatoes, cored, cut in half, and seeded
extra-virgin olive oil
salt and pepper
herbs: your choice of chopped fresh parsley, basil, chervil, and/or oregano
crumbled feta cheese
Preheat oven to 400 degrees. Rub the tomato halves lightly with oil, then sprinkle with salt and pepper. Place them in a baking pan and roast for 5 - 7 minutes, until they begin to soften. Add feta cheese to tops of tomatoes, and continue to roast until the cheese melts, about 5 minutes. Remove and garnish with chopped fresh herbs and serve.
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.
BRENNAN’S BANANAS FOSTER
1/4 c. (1/2 stick) butter
1 c. brown sugar
1/2 tsp. cinnamon
1/4 c. banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 c. dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
SHOPPING LIST for MENU #3
Dean’s Famous Chicken
Grant’s Oven-Roasted Tomatoes
Oven-Roasted Asparagus
Brennan’s Bananas Foster
Produce
tomatoes - 3 lg. or 6 med.
fresh herbs (parsley, basil, chervil, or oregano)
fresh asparagus - 1 lb.
bananas - 6
Pantry Staples
flour - 1+ c.
nutmeg - 1 whole
breadcrumbs or Panko - 1 c.
chicken broth - 1 c.
lemon juice - 2 tbsp.
capers - 1 tbsp.
olive oil
kosher salt
pepper
brown sugar - 1 c.
cinnamon - 1/2 tsp.
Meat
6 boneless chicken breast halves
Frozen Foods
premium vanilla ice cream - 1/2 gal.
Dairy
Parmesan - 1/2 c.
eggs - 3
butter - 2 sticks
feta cheese - 2/3 c.
Specialty Food Market
white wine - 1 c.
banana liquer - 1/4 c.
dark rum - 1/4 c.
Tuesday, October 21, 2008
MENU WEDNESDAY #4
MENU #4 - This is a simple menu for busy weeknights or easy-going weekends. The soup is one of my favorites because it is so easy and so delicious. Grilled cheese sandwiches seem to be the perfect partner for soup. I like to pair two different cheeses on each sandwich for a really gooey flavorful mix. And once we got past soft white bread, which was our favorite as kids, we really like the possibilities of mixing something like pumpernickel with cheddar and Swiss when we want to live right on the edge. All this meal needs is an equally easy and delicious dessert like brownie and ice cream sundaes. And with a few resourceful additions, these sundaes can be just as much fun as the sandwiches for a little creative expression. Who says simple weeknight dinners have to be dull. This menu will be a favorite for everyone at your table, including the kids!
PAT’S EASY VEGETABLE BEEF SOUP
1 lb. lean ground beef
1 can tomato soup
1 can stewed tomatoes
1 can whole kernel corn
1 can cut green beans
1 can sliced new potatoes
1 can sliced carrots
1 8-oz. jar pearl onions
Salt
Pepper
Brown and drain ground beef. Add soup, tomatoes and liquid, and all cans of vegetables including liquid into pot. Heat over medium heat until hot; simmer 30 minutes and serve, or simmer on low longer if desired. Can also be made in a crock-pot by browning ground beef and adding to crock-pot with remaining ingredients; simmer for 4 to 6 hours on low. Makes 6 servings. Serve with crusty French or Italian bread, cornbread or grilled cheese sandwiches.
Note: This is a great soup for making extra and freezing to use later for an even quicker meal.
SUPER GRILLED CHEESE SANDWICHES
Sliced Bread – your choice of Whole Wheat, Multi-Grain, Rye, White, Pumpernickel, Raisin or Egg Bread
Sliced Cheese – your choice of Colby, Cheddar, Swiss, Muenster, Havarti, or Brie
Butter
Mayonnaise and/or Mustard – optional
Heat heavy skillet or griddle on medium heat for 2-3 minutes. Spread mayonnaise and or mustard on insides of both pieces of bread, if desired. Layer bread with one or two pieces of cheese, mix it up if you like! Top cheese with second slice of bread. Melt butter on heated griddle and place sandwiches on griddle. Heat until lightly browned and remove long enough to melt more butter on griddle. Carefully turn sandwiches over and return to griddle to brown second side. Remove sandwiches when second side is lightly browned and slice in half to serve.
OVER-THE-TOP BROWNIE ICE CREAM SUNDAES
1 batch of Brownies – homemade from your favorite recipe, prepared from mix or purchased from the bakery
1/2 gallon of Ice Cream – vanilla, chocolate, mint chocolate chip, coffee, strawberry, orange sherbet, or your favorite flavor
Syrup, Fruit Topping, or Liqueur – choose your favorite such as chocolate, hot fudge, caramel, strawberries, raspberries, bananas, Kahlua, Amaretto, Bailey's Irish Cream
Whipped Cream, Nuts, Marshmallows, M&M’s, Cherry, etc.
Place one brownie in each bowl or stemmed glass. Top with a scoop of your favorite ice cream. Add the toppings of your choice and serve. Try different combinations to make dessert a special treat. My favorite is brownie, vanilla ice cream, raspberries and a splash of amaretto – delicious!
SHOPPING LIST for Menu #4
Pat's Easy Vegetable Beef Soup
Super Grilled Cheese Sandwiches
Over-The-Top Brownie Ice Cream Sundaes
Produce
Fruit for ice cream toppings - your choice of strawberries, raspberries, bananas, etc.
Pantry Staples
Salt
Pepper
Sliced Bread - 1+ loaves of your choice
Mayonnaise - optional for sandwiches
Mustard - optional for sandwiches
Ice Cream Toppings - your choice of chocolate, caramel, hot fudge, whipped cream, marshmallows, M&M's, cherries, nuts, etc.
Packaged Goods
Tomato Soup - 1 can
Stewed Tomatoes - 1 can
Whole Kernel Corn - 1 can
Cut Green Beans - 1 can
Sliced New Potatoes - 1 can
Sliced Carrots - 1 can
Pearl Onions - 1 jar
Brownie Mix or Prepared Brownies
Meat
Ground Beef – 1 lb.
Frozen Foods
Ice Cream - 1/2 gallon each of desired flavors
Dairy
Sliced Cheeses - 2 slices per sandwich, your choice of varieties
Butter - 1 or two sticks
Specialty Food Market
Liqueurs - optional choice for ice cream toppings such as Kahlua, Amaretto, Bailey's Irish Cream
PAT’S EASY VEGETABLE BEEF SOUP
1 lb. lean ground beef
1 can tomato soup
1 can stewed tomatoes
1 can whole kernel corn
1 can cut green beans
1 can sliced new potatoes
1 can sliced carrots
1 8-oz. jar pearl onions
Salt
Pepper
Brown and drain ground beef. Add soup, tomatoes and liquid, and all cans of vegetables including liquid into pot. Heat over medium heat until hot; simmer 30 minutes and serve, or simmer on low longer if desired. Can also be made in a crock-pot by browning ground beef and adding to crock-pot with remaining ingredients; simmer for 4 to 6 hours on low. Makes 6 servings. Serve with crusty French or Italian bread, cornbread or grilled cheese sandwiches.
Note: This is a great soup for making extra and freezing to use later for an even quicker meal.
SUPER GRILLED CHEESE SANDWICHES
Sliced Bread – your choice of Whole Wheat, Multi-Grain, Rye, White, Pumpernickel, Raisin or Egg Bread
Sliced Cheese – your choice of Colby, Cheddar, Swiss, Muenster, Havarti, or Brie
Butter
Mayonnaise and/or Mustard – optional
Heat heavy skillet or griddle on medium heat for 2-3 minutes. Spread mayonnaise and or mustard on insides of both pieces of bread, if desired. Layer bread with one or two pieces of cheese, mix it up if you like! Top cheese with second slice of bread. Melt butter on heated griddle and place sandwiches on griddle. Heat until lightly browned and remove long enough to melt more butter on griddle. Carefully turn sandwiches over and return to griddle to brown second side. Remove sandwiches when second side is lightly browned and slice in half to serve.
OVER-THE-TOP BROWNIE ICE CREAM SUNDAES
1 batch of Brownies – homemade from your favorite recipe, prepared from mix or purchased from the bakery
1/2 gallon of Ice Cream – vanilla, chocolate, mint chocolate chip, coffee, strawberry, orange sherbet, or your favorite flavor
Syrup, Fruit Topping, or Liqueur – choose your favorite such as chocolate, hot fudge, caramel, strawberries, raspberries, bananas, Kahlua, Amaretto, Bailey's Irish Cream
Whipped Cream, Nuts, Marshmallows, M&M’s, Cherry, etc.
Place one brownie in each bowl or stemmed glass. Top with a scoop of your favorite ice cream. Add the toppings of your choice and serve. Try different combinations to make dessert a special treat. My favorite is brownie, vanilla ice cream, raspberries and a splash of amaretto – delicious!
SHOPPING LIST for Menu #4
Pat's Easy Vegetable Beef Soup
Super Grilled Cheese Sandwiches
Over-The-Top Brownie Ice Cream Sundaes
Produce
Fruit for ice cream toppings - your choice of strawberries, raspberries, bananas, etc.
Pantry Staples
Salt
Pepper
Sliced Bread - 1+ loaves of your choice
Mayonnaise - optional for sandwiches
Mustard - optional for sandwiches
Ice Cream Toppings - your choice of chocolate, caramel, hot fudge, whipped cream, marshmallows, M&M's, cherries, nuts, etc.
Packaged Goods
Tomato Soup - 1 can
Stewed Tomatoes - 1 can
Whole Kernel Corn - 1 can
Cut Green Beans - 1 can
Sliced New Potatoes - 1 can
Sliced Carrots - 1 can
Pearl Onions - 1 jar
Brownie Mix or Prepared Brownies
Meat
Ground Beef – 1 lb.
Frozen Foods
Ice Cream - 1/2 gallon each of desired flavors
Dairy
Sliced Cheeses - 2 slices per sandwich, your choice of varieties
Butter - 1 or two sticks
Specialty Food Market
Liqueurs - optional choice for ice cream toppings such as Kahlua, Amaretto, Bailey's Irish Cream
Wednesday, October 15, 2008
MENU WEDNESDAY #3
MENU #3 - This is what you want for dinner as soon as you step out into the early morning chill of an autumn day and head off to school or work. Crisp fall weather makes you remember coming home from school after football practice or marching drills for band and walking into a kitchen warmed by the smells of a delicious dinner waiting for you? There is familiar comfort in the rhythm that settles into a family once school has started and weeknights include lively conversation around the dinner table followed by homework. I always liked my dessert a little later in the evening too, during a homework break, or even better, when the homework was done and I could relax and watch a few minutes of TV before bedtime. Whether you're still in the school routine, or it's just a fond memory, this menu will give you comfort at the end of the day.
WINSTON’S MEATLOAF
2 lbs. ground beef
1 c. diced onion
1 c. diced green bell pepper
3 eggs
1/2 c. Italian breadcrumbs
1 c. ketchup
1/4 c. plus 1 tbsp. Heinz 57 steak sauce
2 tsp. brown sugar
Meatloaf Sauce – see below
Preheat oven to 400 degrees. In a large mixing bowl, combine ground beef, onion, green pepper, eggs, bread crumbs, ketchup, Heinz 57 sauce and brown sugar. With clean hands, mix until thoroughly combined. Place mixture on a large baking dish and mold into a large mounded loaf. Cover loaf with foil and bake 1 1/4 to 1 1/2 hours, until no pink remains in the center of the loaf - cut a small sample if you’re not sure. Let rest for 5-10 minutes before slicing. Top with meatloaf sauce to serve.
MEATLOAF SAUCE
1 (14 1/2 –oz.) can diced tomatoes
1 c. Heinz 57 brand steak sauce
1/4 c. demi-glace or prepared beef base
In a saucepan, combine tomatoes, Heinz 57 sauce and demi-glace, and bring to a boil over medium heat. Reduce temperature and simmer about 15 minutes, until sauce reduces to desired consistency.
SCALLOPED POTATOES WITH HORSERADISH
3 1/2 c. heavy cream or half-and-half
2 garlic cloves, minced
1 3/4 tsp. salt
1/2 tsp. freshly ground pepper
3-4 tbsp. prepared horseradish
2 1/2 lbs. Idaho potatoes (about 5), peeled and thinly sliced
1/4 c. freshly grated Parmesan cheese
In a medium bowl, combine the heavy cream, garlic, salt and pepper. Gradually stir in the horseradish, tasting for strength. In a 13 x 9-inch non-reactive baking dish, layer the potatoes. Pour the horseradish cream over the potatoes. Bake in the upper third of the oven for about 30 minutes, or until bubbling. Sprinkle the Parmesan cheese over the top and bake for about 15 minutes longer, or until the potatoes are tender and the top is nicely browned. Cover the gratin with foil and let stand in a warm place for 10-30 minutes before serving.
PEAR, WALNUT AND BLUE CHEESE SALAD
1 Bartlett pear, cored and sliced lengthwise into thin strips
3/4 c. crumbled blue cheese (Maytag, Stilton, Gorgonzola, etc.)
3/4 c. walnut halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed baby greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey
Mix the pear, blue cheese, walnuts and lettuce in a large salad bowl. To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.
Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to the season with whatever fruit is fresh, or what you have on hand, by substituting apples, dried or fresh cherries or cranberries, pecans, almonds, sherry vinegar, balsamic vinegar, etc. Also good for a light lunch or dinner, with the addition of sliced, grilled chicken breast, salmon, or shrimp.
APPLE NUT TORTE
1 egg
3/4 c. sugar
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. chopped, peeled apples
1/2 c. chopped walnuts
1 tsp. vanilla
Preheat oven to 350 degree. Beat egg until light and lemon colored. Beat in sugar. Sift together flour, baking powder and salt and fold into egg mixture. Stir in apples, walnuts and vanilla. Pour into greased 8" square pan and bake for 35-45 minutes. Cut into squares to serve.
SHOPPING LIST for Menu #3
Winston’s Meatloaf
Scalloped Potatoes with Horseradish
Pear, Walnut and Blue Cheese Salad
Apple Nut Torte
Produce
Onion – 1 med.
Green Bell Pepper – 1
Garlic – 3 cloves
Potatoes – 5
Bartlett Pear – 1
Romaine Lettuce – 1 head
Apples – 2 medium
Pantry Staples
Ketchup – 1 c.
Heinz 57 Sauce – 1 1/3 c.
Brown Sugar – 2 tsp.
Diced Tomatoes – 1 can
Beef Base or Demi-Glace – 1/4 c.
Walnuts – 1 1/4 c.
Olive Oil – 1/4 c.
Cider Vinegar – 1/4 c.
Honey – 1 tbsp.
Sugar – 3/4 c.
Flour – 1/2 c.
Baking Powder – 1 tsp.
Vanilla – 1 tsp.
Salt
Pepper
Packaged Goods
Italian Bread Crumbs – 1/2 c.
Meat
Ground Beef – 2 lbs.
Dairy
Eggs – 4
Cream or Half-and-Half – 3 c.
Horseradish – 4 tbsp.
Parmesan Cheese – 1/4 c.
Blue Cheese – 3/4 c.
WINSTON’S MEATLOAF
2 lbs. ground beef
1 c. diced onion
1 c. diced green bell pepper
3 eggs
1/2 c. Italian breadcrumbs
1 c. ketchup
1/4 c. plus 1 tbsp. Heinz 57 steak sauce
2 tsp. brown sugar
Meatloaf Sauce – see below
Preheat oven to 400 degrees. In a large mixing bowl, combine ground beef, onion, green pepper, eggs, bread crumbs, ketchup, Heinz 57 sauce and brown sugar. With clean hands, mix until thoroughly combined. Place mixture on a large baking dish and mold into a large mounded loaf. Cover loaf with foil and bake 1 1/4 to 1 1/2 hours, until no pink remains in the center of the loaf - cut a small sample if you’re not sure. Let rest for 5-10 minutes before slicing. Top with meatloaf sauce to serve.
MEATLOAF SAUCE
1 (14 1/2 –oz.) can diced tomatoes
1 c. Heinz 57 brand steak sauce
1/4 c. demi-glace or prepared beef base
In a saucepan, combine tomatoes, Heinz 57 sauce and demi-glace, and bring to a boil over medium heat. Reduce temperature and simmer about 15 minutes, until sauce reduces to desired consistency.
SCALLOPED POTATOES WITH HORSERADISH
3 1/2 c. heavy cream or half-and-half
2 garlic cloves, minced
1 3/4 tsp. salt
1/2 tsp. freshly ground pepper
3-4 tbsp. prepared horseradish
2 1/2 lbs. Idaho potatoes (about 5), peeled and thinly sliced
1/4 c. freshly grated Parmesan cheese
In a medium bowl, combine the heavy cream, garlic, salt and pepper. Gradually stir in the horseradish, tasting for strength. In a 13 x 9-inch non-reactive baking dish, layer the potatoes. Pour the horseradish cream over the potatoes. Bake in the upper third of the oven for about 30 minutes, or until bubbling. Sprinkle the Parmesan cheese over the top and bake for about 15 minutes longer, or until the potatoes are tender and the top is nicely browned. Cover the gratin with foil and let stand in a warm place for 10-30 minutes before serving.
PEAR, WALNUT AND BLUE CHEESE SALAD
1 Bartlett pear, cored and sliced lengthwise into thin strips
3/4 c. crumbled blue cheese (Maytag, Stilton, Gorgonzola, etc.)
3/4 c. walnut halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed baby greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey
Mix the pear, blue cheese, walnuts and lettuce in a large salad bowl. To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.
Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to the season with whatever fruit is fresh, or what you have on hand, by substituting apples, dried or fresh cherries or cranberries, pecans, almonds, sherry vinegar, balsamic vinegar, etc. Also good for a light lunch or dinner, with the addition of sliced, grilled chicken breast, salmon, or shrimp.
APPLE NUT TORTE
1 egg
3/4 c. sugar
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. chopped, peeled apples
1/2 c. chopped walnuts
1 tsp. vanilla
Preheat oven to 350 degree. Beat egg until light and lemon colored. Beat in sugar. Sift together flour, baking powder and salt and fold into egg mixture. Stir in apples, walnuts and vanilla. Pour into greased 8" square pan and bake for 35-45 minutes. Cut into squares to serve.
SHOPPING LIST for Menu #3
Winston’s Meatloaf
Scalloped Potatoes with Horseradish
Pear, Walnut and Blue Cheese Salad
Apple Nut Torte
Produce
Onion – 1 med.
Green Bell Pepper – 1
Garlic – 3 cloves
Potatoes – 5
Bartlett Pear – 1
Romaine Lettuce – 1 head
Apples – 2 medium
Pantry Staples
Ketchup – 1 c.
Heinz 57 Sauce – 1 1/3 c.
Brown Sugar – 2 tsp.
Diced Tomatoes – 1 can
Beef Base or Demi-Glace – 1/4 c.
Walnuts – 1 1/4 c.
Olive Oil – 1/4 c.
Cider Vinegar – 1/4 c.
Honey – 1 tbsp.
Sugar – 3/4 c.
Flour – 1/2 c.
Baking Powder – 1 tsp.
Vanilla – 1 tsp.
Salt
Pepper
Packaged Goods
Italian Bread Crumbs – 1/2 c.
Meat
Ground Beef – 2 lbs.
Dairy
Eggs – 4
Cream or Half-and-Half – 3 c.
Horseradish – 4 tbsp.
Parmesan Cheese – 1/4 c.
Blue Cheese – 3/4 c.
Wednesday, October 8, 2008
MENU WEDNESDAY #2 - My apologies for the late post, but I'm in New Hampshire looking at the foliage and eating out and just lost track of time!
MENU #2 - This menu is perfect for the cooler days of early October. Simple, old-fashioned favorites like Ham Loaf, Green Beans and Homemade Applesauce are comfort foods that will bring them to the table. I’ve added some delicious biscuits to compliment the meal and a yummy Pumpkin Crunch Cake to finish. If you’re like me, a whole cake is more than we need at our house for dessert, so why not pack some in lunches or take a plate of slices to work to share. Say "welcome home" with this easy dinner full of fall's delicious flavors.
WALTER’S HAM LOAF – Walter Young
(Make the day before serving for full flavor)
1 lb. ground ham
1 lb. ground pork
2/3 c. milk
2 eggs
2 c. crushed crackers
1/2 c. tomato juice
1 c. brown sugar
1/2 c. vinegar
2 tsp. dry mustard
Mix ham, pork, milk, eggs and crushed crackers and shape into a loaf. Pour tomato juice over the loaf and bake at 350 degrees for 1 – 1 1/2 hours. Remove from oven to cool. Refrigerate meatloaf and juices in pan overnight. Remove solid fat, if any, and reheat in 350 degree oven, basting with remaining juices from pan. Note: Mix up extra sauce ingredients and reduce over heat; use as sauce when serving ham loaf.
CINDY’S GREEN BEANS – Cindy Minor
1 c. butter, melted
1/2 lb. bacon, diced
1 c. brown sugar
1/2 tsp. garlic powder
1 tsp. soy sauce
3 cans green beans*
Melt butter and add remaining ingredients. Refrigerate overnight. Bake uncovered at 350 degrees for 30-45 minutes. *Originally this recipe was for GREEN BEAN BUNDLES, using whole green beans wrapped with a half piece of bacon and secured with a toothpick, but using cut green beans is easy and diced bacon tastes just as good!
Cindy’s Green Beans
HOMEMADE APPLESAUCE
zest and juice of 1 large navel orange
zest and juice of 1 lemon
3 lbs. Granny Smith apples
3 lbs. McIntosh, or other red apples
1/2 c. light brown sugar
1/4 lb. unsalted butter
2 tsp. ground cinnamon
1/2 tsp. ground allspice
Preheat oven to 350 degrees. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples and toss them in the juice. Pour the apples and juice into an oven-proof enameled or glass dish with a cover. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature. Note: Would also be good over French Toast.
GAYLE’S BISCUITS – Gayle Long
2/3 c. shortening
2 c. self-rising flour
2/3 c. buttermilk (or use buttermilk powder and water)
Preheat oven to 425 degrees. Cut shortening into flour until it is the size of small crumbs. Add buttermilk. Turn onto floured surface. Knead lightly by folding over a couple of times – about 20 seconds is enough. Roll to 1/2-inch thickness and cut into biscuits. Place on baking sheet and bake for about 12 minutes, until golden brown. Serve with homemade preserves, jelly or honey butter.
PUMPKIN CRUNCH CAKE
1 large can pumpkin
13 oz. evaporated milk
3 eggs, slightly beaten
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1 c. sugar
1/2 tsp. salt
1 box yellow or spice cake mix
1 c. pecans or walnuts, chopped
3/4 c. butter, melted
Blend together all but the last 3 ingredients. Mix well. Pour the pumpkin mixture into a lightly greased 9 x 13-inch pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted margarine over all. Bake at 350 degrees for 50 minutes, or until it tests done. Serve plain or with ice cream or whipped cream.
SHOPPING LIST for Menu #2
Produce
WALTER’S HAM LOAF – Walter Young
(Make the day before serving for full flavor)
1 lb. ground ham
1 lb. ground pork
2/3 c. milk
2 eggs
2 c. crushed crackers
1/2 c. tomato juice
1 c. brown sugar
1/2 c. vinegar
2 tsp. dry mustard
Mix ham, pork, milk, eggs and crushed crackers and shape into a loaf. Pour tomato juice over the loaf and bake at 350 degrees for 1 – 1 1/2 hours. Remove from oven to cool. Refrigerate meatloaf and juices in pan overnight. Remove solid fat, if any, and reheat in 350 degree oven, basting with remaining juices from pan. Note: Mix up extra sauce ingredients and reduce over heat; use as sauce when serving ham loaf.
CINDY’S GREEN BEANS – Cindy Minor
1 c. butter, melted
1/2 lb. bacon, diced
1 c. brown sugar
1/2 tsp. garlic powder
1 tsp. soy sauce
3 cans green beans*
Melt butter and add remaining ingredients. Refrigerate overnight. Bake uncovered at 350 degrees for 30-45 minutes. *Originally this recipe was for GREEN BEAN BUNDLES, using whole green beans wrapped with a half piece of bacon and secured with a toothpick, but using cut green beans is easy and diced bacon tastes just as good!
Cindy’s Green Beans
HOMEMADE APPLESAUCE
zest and juice of 1 large navel orange
zest and juice of 1 lemon
3 lbs. Granny Smith apples
3 lbs. McIntosh, or other red apples
1/2 c. light brown sugar
1/4 lb. unsalted butter
2 tsp. ground cinnamon
1/2 tsp. ground allspice
Preheat oven to 350 degrees. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples and toss them in the juice. Pour the apples and juice into an oven-proof enameled or glass dish with a cover. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature. Note: Would also be good over French Toast.
GAYLE’S BISCUITS – Gayle Long
2/3 c. shortening
2 c. self-rising flour
2/3 c. buttermilk (or use buttermilk powder and water)
Preheat oven to 425 degrees. Cut shortening into flour until it is the size of small crumbs. Add buttermilk. Turn onto floured surface. Knead lightly by folding over a couple of times – about 20 seconds is enough. Roll to 1/2-inch thickness and cut into biscuits. Place on baking sheet and bake for about 12 minutes, until golden brown. Serve with homemade preserves, jelly or honey butter.
PUMPKIN CRUNCH CAKE
1 large can pumpkin
13 oz. evaporated milk
3 eggs, slightly beaten
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1 c. sugar
1/2 tsp. salt
1 box yellow or spice cake mix
1 c. pecans or walnuts, chopped
3/4 c. butter, melted
Blend together all but the last 3 ingredients. Mix well. Pour the pumpkin mixture into a lightly greased 9 x 13-inch pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted margarine over all. Bake at 350 degrees for 50 minutes, or until it tests done. Serve plain or with ice cream or whipped cream.
SHOPPING LIST for Menu #2
Walter’s Ham Loaf
Homemade Applesauce
Cindy’s Green Beans
Gayle’s Biscuits
Pumpkin Crunch Cake
Produce
Apples (3 lbs.)Pantry
Orange (1)
Lemon (1)
Pumpkin (1large can)Packaged Goods
Green Beans (3 cans or 1 lb. fresh)
Soy Sauce (1 tsp.)
Evaporated Milk (13 oz. can)
Tomato Juice (1/2 c.)
Brown Sugar (1 1/2 c.)
Crisco (2/3c.)
Vinegar (1/2 c.)
Dry Mustard (2 tsp.)
Garlic Powder (1/2 tsp.)
Cinnamon (3 1/2 tsp.)
Nutmeg (1/2 tsp.)
Ginger (1/4 tsp)
Cloves (1/4 tsp.)
Allspice (1/2 tsp.)
Sugar (1 c.)
Salt (1/2 tsp.)
Cake Mix (1 box yellow or spice)Meat
Pecans or Walnuts (1 c.)
Crackers (2 c. crushed)
Self-rising Flour (2 c.)
Ham (1 lb.)Dairy
Pork (1 lb.)
Bacon (1/2 lb.)
Milk (2/3 c.)
Buttermilk (2/3 c.)
Eggs (5 large)
Butter (2 c.)
Wednesday, October 1, 2008
MENU WEDNESDAY #1
MENU WEDNESDAY - A complete menu with recipes and a shopping list to simplify your life!
MENU #1 - My friend Kerry served this flank steak the first time she invited us for dinner, way back in the early 80's, and we've been serving it to guests since then! This menu has a slight Asian flavor, but the dessert is all-American. Variations are almost limitless -- try it with chicken or pork and make enough for leftovers on salad or sandwiches for the next day or later in the week. Don't forget to add ice cream to the shopping list if you want to add that to the cake for dessert -- vanilla is good, but how about cinnamon or butter pecan. Ummm! Serve this easy, make-ahead menu any time of the year and I know your family or guests will enjoy it!
KERRY’S TERIYAKI FLANK STEAK – Kerry L.
Note #1: This recipe makes 6 - 8 servings, depending on size of flank steaks. Leftovers are good on a hearty salad for lunch or dinner the next day.
Note #2: The marinade is also good with chicken pieces or pork tenderloins.
CASHEW SLAW – Dianne F.
Note: If making ahead of time, reserve the chow mein noodles to add just before serving.
SCOTT’S FAVORITE BAKED BROWN RICE - Scott S.
Note: My brother-in-law Scott swears by this rice recipe from Alton Brown.
APPLE PIE CRUMB CAKE
SHOPPING LIST for Menu #1
Teriyaki Flank Steak
Cashew Slaw
Baked Brown Rice
Apple Pie Crumb Cake
Produce
Thanks for visiting Cora's Prairiewood Kitchen ~ now back to Cora Cooks.
MENU #1 - My friend Kerry served this flank steak the first time she invited us for dinner, way back in the early 80's, and we've been serving it to guests since then! This menu has a slight Asian flavor, but the dessert is all-American. Variations are almost limitless -- try it with chicken or pork and make enough for leftovers on salad or sandwiches for the next day or later in the week. Don't forget to add ice cream to the shopping list if you want to add that to the cake for dessert -- vanilla is good, but how about cinnamon or butter pecan. Ummm! Serve this easy, make-ahead menu any time of the year and I know your family or guests will enjoy it!
KERRY’S TERIYAKI FLANK STEAK – Kerry L.
1/4 c. soy sauceBlend soy sauce, honey, wine vinegar, garlic powder, ginger and olive oil in a blender (or with a wire whisk.) Place flank steaks with marinade in a covered glass dish or large Ziploc bag; refrigerate and marinate overnight. Remove from marinade and broil or grill until rare or medium rare (145 degrees); let stand for 5 minutes before slicing across the grain in 1/2-inch slices.
3 tbsp. honey
2 tbsp. wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. ginger
3/4 c. olive oil
2 flank steaks
Note #1: This recipe makes 6 - 8 servings, depending on size of flank steaks. Leftovers are good on a hearty salad for lunch or dinner the next day.
Note #2: The marinade is also good with chicken pieces or pork tenderloins.
CASHEW SLAW – Dianne F.
1 pkg. coleslaw OR broccoli slaw mixMix all ingredients and refrigerate until serving.
1 c. cashews
1/2 c. oil
1/4 cup white vinegar
1/3 c. sugar
1/2 tsp. each salt and pepper
1 small can chow mein noodles
Note: If making ahead of time, reserve the chow mein noodles to add just before serving.
SCOTT’S FAVORITE BAKED BROWN RICE - Scott S.
1 1/2 c. brown rice, medium or short grainPreheat the oven to 375 degrees F. Place the rice into an 8-in. square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
2 1/2 c. water
1 tbsp. unsalted butter
1 tsp. kosher salt
Note: My brother-in-law Scott swears by this rice recipe from Alton Brown.
APPLE PIE CRUMB CAKE
1 yellow or butter cake mix (Duncan Hines)Preheat oven to 350 degrees. Mix together the cake mix, eggs, water, and oil. Pour mixture into a greased 9x13-inch pan. Spoon apple filling on top of cake mixture and swirl it in gently. In a small bowl, mix together the flour, sugar, butter and cinnamon until it combines into peas-size crumbs. Sprinkle crumb mixture evenly over top of cake mixture. Bake at 350 degrees for 30 – 40 minutes, or until cake is set in middle and crumb topping is browned.
1/3 c. oil
2 eggs
1/2 c. water
1 can (21 oz.) apple pie filling
1/2 c. all-purpose flour
1/4 c. brown or white sugar
1/4 c. cold butter
1/4 tsp. ground cinnamon
SHOPPING LIST for Menu #1
Teriyaki Flank Steak
Cashew Slaw
Baked Brown Rice
Apple Pie Crumb Cake
Produce
Coleslaw or Broccoli slaw mix (1 pkg.)Pantry
OR shred 1/2 head of cabbage and 2 carrots
Honey (3 tbsp.)Packaged Goods
Sugar (1/4 c.)
Soy sauce (2 oz.)
Olive oil (3/4 c.)
Cooking oil (slightly less than 1 c.)
Wine vinegar (slightly less than 1/2 c.)
Cashews (1 c.)
Chow mein noodles ( 1 sm. can)
Garlic powder (1 1/2 tsp.)
Ground ginger ( 1 1/2 tsp.)
Ground cinnamon (1/4 tsp.)
Kosher salt
Pepper
Brown rice (1 1/2 c.)
Cake mix – (1 yellow or butter 1 – I like Duncan Hines)Meat
Apple pie filling (1 can)
All-purpose flour (1/2 c.)
Flank steaks (2)Dairy
Butter (slightly less than 1 stick)
Eggs (2)
Thanks for visiting Cora's Prairiewood Kitchen ~ now back to Cora Cooks.
Tuesday, August 19, 2008
Subscribe to:
Posts (Atom)