This was my former mother-in-law's recipe
1/2 Cup Brown Sugar
1/2 Cup vinegar
1/2 Cup water
1 TBSP prepared mustard
Bring to boil, then pour over ham or ham loaf.
It is good to bak a ham in foil, then pour sauce over it and let it set for several hours before slicing.
Tuesday, February 17, 2009
Steak Oriental
This is one of my favorite grill recipes, works well for picnics and tail gate picnics.
This also makes a great marinade for kabobs.
1 8 -oz bottle Wishbone Italian Dressing
1/4 cup soy sauce (may want to use light soy)
2 TBSP brown sugar
Steak ( about 2 - 2.5 lbs)
1 large onion, sliced
1/2# mushrooms, sliced
Put steak in a zip lock bag or Tupperware container. Combine all and pour over steak to marinate for 4 hours or over night. Turn frequently.
Broil steak turning frequently and basting with remaining marinade.
Bring marinade to a boil before serving..... If you don't do this, discard it and the remaining contents. Stay food safe.
This also makes a great marinade for kabobs.
1 8 -oz bottle Wishbone Italian Dressing
1/4 cup soy sauce (may want to use light soy)
2 TBSP brown sugar
Steak ( about 2 - 2.5 lbs)
1 large onion, sliced
1/2# mushrooms, sliced
Put steak in a zip lock bag or Tupperware container. Combine all and pour over steak to marinate for 4 hours or over night. Turn frequently.
Broil steak turning frequently and basting with remaining marinade.
Bring marinade to a boil before serving..... If you don't do this, discard it and the remaining contents. Stay food safe.
Michigan Pot Roast
This is one of my all-time favorite recipes, came from my Aunt Denise, who lives in Michigan
3-4# Pot Roast (Chuck)
2 pkgs of dry Lipton Onion Soup
Heavy-Duty Foil
Pull off a large amount of foil... it needs to be long enough to double it and wrap the roast
In center of foil, sprinkle a pkg of dry Lipton Onion Soup mix.
Place roast on top of this.
Sprinkle the other package of dry soup mix on top of the roast.
Fold fold both ways to form a very snug package, folding ends over 3 times.
I wrap another layer of heavy duty foil around this.
Place in an open pan in a 300 degree oven. Allow 4 -5 hours.
FREEZER METHOD - what I prefer.
Make your meat packet up ahead of time and freeze solid. When you are ready to cook it, simply place packet of frozen meat in an open pan and cook in a very slow oven - 225- 250 degrees for 8 - 10 hours. Meat falls off the bone and is very moist with lots of juice.
My mother always served this with mashed potatoes and corn.... and I did the same with my family. This meat makes wonderful sandwiches and "planned overs."
3-4# Pot Roast (Chuck)
2 pkgs of dry Lipton Onion Soup
Heavy-Duty Foil
Pull off a large amount of foil... it needs to be long enough to double it and wrap the roast
In center of foil, sprinkle a pkg of dry Lipton Onion Soup mix.
Place roast on top of this.
Sprinkle the other package of dry soup mix on top of the roast.
Fold fold both ways to form a very snug package, folding ends over 3 times.
I wrap another layer of heavy duty foil around this.
Place in an open pan in a 300 degree oven. Allow 4 -5 hours.
FREEZER METHOD - what I prefer.
Make your meat packet up ahead of time and freeze solid. When you are ready to cook it, simply place packet of frozen meat in an open pan and cook in a very slow oven - 225- 250 degrees for 8 - 10 hours. Meat falls off the bone and is very moist with lots of juice.
My mother always served this with mashed potatoes and corn.... and I did the same with my family. This meat makes wonderful sandwiches and "planned overs."
Sunday, February 15, 2009
Terra Andina Cabernet Sauvignon
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.[1]
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines are hardy and resistant to rot and frost - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.[2]
"Another outstanding vintage from Terra Andina. Notes of black currant and dried fruits on the nose. Very fruity mouthfeel. Medium bodied with smooth tannins. A terrific bargain for a Cabernet Sauvignon!"
Terra Andina Carmenere
I recently had the pleasure of discovering this delightful wine.... about $10 a bottle here in Ohio and well worth it!
[car-men-EHR] Sometimes called bordeaux's sixth red-grape variety (along with cabernet sauvignon, cabernet franc, malbec, merlot and petit verdot ). Although it had a significant presence in Bordeaux in the past, it was phased out in the twentieth century. However, it turns out that many "Merlot" vines growing in Chile are really Carmenère, and the Chileans are bottling varietal wines from this grape. Such wines are occasionally called Grand Vidure, although that's changing since Carmenère is gaining name recognition. When yields are reduced and grapes fully ripened, Carmenère can produce full-bodied, full-flavored, deeply colored wines that combine some of the best qualities of Cabernet Sauvignon and Merlot. Although Chile is currently the most noted for Carmenère wines, there's evidence that there may be significant vineyards of Carmenère in northern Italy that have previously been identified as Cabernet Franc
The color is a deep, dark, cherry garnet-red.......the nose is amazing... rich, dense, complex with an aroma of blackberry and a peppery note.
Literally from the "Land of the Andes", Terra Andian embodies the adventurous spirit and bold profile of Chile's majestic mountain range, and it represents the new face of Chilean wine. Under the dynamic young winemaker Stefano Gandolini, Terra Andina has emerged as a rising star winery in Chile. Voluptuous fruit has become Terra Andina's signature.
[car-men-EHR] Sometimes called bordeaux's sixth red-grape variety (along with cabernet sauvignon, cabernet franc, malbec, merlot and petit verdot ). Although it had a significant presence in Bordeaux in the past, it was phased out in the twentieth century. However, it turns out that many "Merlot" vines growing in Chile are really Carmenère, and the Chileans are bottling varietal wines from this grape. Such wines are occasionally called Grand Vidure, although that's changing since Carmenère is gaining name recognition. When yields are reduced and grapes fully ripened, Carmenère can produce full-bodied, full-flavored, deeply colored wines that combine some of the best qualities of Cabernet Sauvignon and Merlot. Although Chile is currently the most noted for Carmenère wines, there's evidence that there may be significant vineyards of Carmenère in northern Italy that have previously been identified as Cabernet Franc
The color is a deep, dark, cherry garnet-red.......the nose is amazing... rich, dense, complex with an aroma of blackberry and a peppery note.
This charming wine with very soft tannins exhibits the style and structure of wines twice its price and beyond. A ‘Best Buy.’
This wine just went on my favorites list.
Wednesday, February 11, 2009
Chicken Florentine Paula Deen
Easy
Serves:6-8 servings
* 2 (10-ounce) packages frozen chopped spinach
* 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
* 2 (10 3/4-ounce) cans condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 cup sour cream
* 2 cup grated sharp Cheddar
* 2 tablespoons fresh lemon juice
* 1 teaspoon curry powder
* Salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1/2 cup freshly grated Parmesan
* 1/2 cup soft bread crumbs
* 2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
Serves:6-8 servings
* 2 (10-ounce) packages frozen chopped spinach
* 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
* 2 (10 3/4-ounce) cans condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 cup sour cream
* 2 cup grated sharp Cheddar
* 2 tablespoons fresh lemon juice
* 1 teaspoon curry powder
* Salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1/2 cup freshly grated Parmesan
* 1/2 cup soft bread crumbs
* 2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
Sunday, February 1, 2009
Ellie's Healthy Blueberry Coffeecake
* Cooking spray
* 1 cup all-purpose flour
* 1 cup whole-wheat pastry flour or regular whole-wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup chopped walnuts
* 1/2 cup packed brown sugar
* 2 tablespoons butter, at room temperature
* 2 tablespoons canola oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup plain nonfat yogurt
* 1 cup fresh blueberries, or frozen and thawed
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Per Serving
(serving size, 1 piece)
Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg
Good source of: Thiamin
* 1 cup all-purpose flour
* 1 cup whole-wheat pastry flour or regular whole-wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup chopped walnuts
* 1/2 cup packed brown sugar
* 2 tablespoons butter, at room temperature
* 2 tablespoons canola oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup plain nonfat yogurt
* 1 cup fresh blueberries, or frozen and thawed
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
Add the flour mixture in 2 batches, stirring until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Per Serving
(serving size, 1 piece)
Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg
Good source of: Thiamin
Paula Deen Breakfast Hashbrown Casserole
* 3 tablespoons butter
* 1 small yellow onion, chopped
* 4 cups frozen shredded hash browns
* 1 pound bulk sausage, mild, hot or sage
* 2 1/4 cups whole milk
* 8 large eggs
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon freshly grated nutmeg
* 2 tablespoons Dijon mustard
* 8 cups cubed French or Italian bread, crusts removed
* 2 cups (1/2 pound) grated Cheddar
* 2 cups (1/2 pound) freshly grated Parmesan
Directions
Preheat the oven to 350 degrees F.
Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.
Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.
In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.
*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.
Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.
* 1 small yellow onion, chopped
* 4 cups frozen shredded hash browns
* 1 pound bulk sausage, mild, hot or sage
* 2 1/4 cups whole milk
* 8 large eggs
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon freshly grated nutmeg
* 2 tablespoons Dijon mustard
* 8 cups cubed French or Italian bread, crusts removed
* 2 cups (1/2 pound) grated Cheddar
* 2 cups (1/2 pound) freshly grated Parmesan
Directions
Preheat the oven to 350 degrees F.
Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.
Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.
In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.
*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.
Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.
Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup
Recipe courtesy of Regan Daley's In the Sweet Kitchen (Artisan, 2001
Cake:
* 1 cup unsalted butter, at room temperature
* 1 cup granulated sugar
* 2 tablespoons finely grated orange zest
* 3 large eggs, 2 of them separated, all at room temperature
* 1 cup pumpkin puree, homemade or pure canned solid-pack pumpkin
(not "pumpkin pie filling")
* 1 1/2 cups all-purpose flour
* 1/2 cup cake flour (not self-rising)
* 2 teaspoons baking powder
* 1/4 teaspoon salt
Syrup:
* Juice of 1 large juice orange, such as Seville
* 1/2 cup granulated sugar
* Additional unsalted butter, at room temperature, for greasing the pan
* Thick vanilla yogurt or vanilla ice cream, to serve
Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).
Cake:
* 1 cup unsalted butter, at room temperature
* 1 cup granulated sugar
* 2 tablespoons finely grated orange zest
* 3 large eggs, 2 of them separated, all at room temperature
* 1 cup pumpkin puree, homemade or pure canned solid-pack pumpkin
(not "pumpkin pie filling")
* 1 1/2 cups all-purpose flour
* 1/2 cup cake flour (not self-rising)
* 2 teaspoons baking powder
* 1/4 teaspoon salt
Syrup:
* Juice of 1 large juice orange, such as Seville
* 1/2 cup granulated sugar
* Additional unsalted butter, at room temperature, for greasing the pan
* Thick vanilla yogurt or vanilla ice cream, to serve
Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).
Ellie's All Day Breakfast Salad
* 2 cups spinach leaves, cleaned
* 1 1/2 tablespoons Balsamic Dressing, recipe follows
* 1/2 cup cherry or grape tomatoes
* 1 hard boiled egg, chopped
* 2 slices Canadian bacon, cooked in a grill pan and sliced into ribbons
* 2 tablespoons chopped fresh parsley leaves
* 1 whole-wheat pita, toasted and cut into quarters
Directions
Place spinach in a bowl. Add the Balsamic Dressing and the tomatoes and toss. Top with the egg, canadian bacon and parsley leaves. Serve with the pita pieces.
Balsamic Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
In a bowl, whisk together the olive oil, vinegar, and mustard. Season, to taste, with salt and pepper.
* 1 1/2 tablespoons Balsamic Dressing, recipe follows
* 1/2 cup cherry or grape tomatoes
* 1 hard boiled egg, chopped
* 2 slices Canadian bacon, cooked in a grill pan and sliced into ribbons
* 2 tablespoons chopped fresh parsley leaves
* 1 whole-wheat pita, toasted and cut into quarters
Directions
Place spinach in a bowl. Add the Balsamic Dressing and the tomatoes and toss. Top with the egg, canadian bacon and parsley leaves. Serve with the pita pieces.
Balsamic Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
In a bowl, whisk together the olive oil, vinegar, and mustard. Season, to taste, with salt and pepper.
Emeril's Texas Toast Breakfast Casserole
* 6 eggs
* 1 cup half and half
* 2 tablespoons green onions, chopped
* Salt and pepper
* Butter to grease pan
* 6 slices of Texas Toast (thick cut, crusty white bread)
* 1 pound spicy pork sausage, cooked and drained of fat
* 1 cup grated Cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.
Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.
* 1 cup half and half
* 2 tablespoons green onions, chopped
* Salt and pepper
* Butter to grease pan
* 6 slices of Texas Toast (thick cut, crusty white bread)
* 1 pound spicy pork sausage, cooked and drained of fat
* 1 cup grated Cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.
Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.
Breakfast Pizza with spinach and eggs
* 1 prepared thin pizza crust (about 10 ounces), such as Boboli
* 3 tablespoons extra-virgin olive oil
* 8 large eggs
* 1 (10-ounce) package frozen chopped spinach, cooked and squeezed dry,
reserving 1 tablespoon of the liquid
* 1 cup chopped onion, about 1 medium onion
* Dash red pepper flakes
* Kosher salt
* Freshly ground black pepper
* 1/2 cup shredded Cheddar
Directions
Preheat the oven to 450 degrees F.
Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto the middle rack of the oven and bake for 10 minutes.
While the crust is cooking, break the eggs into a bowl and add the reserved spinach liquid. Whisk them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.
Spread the egg mixture evenly onto the baked pizza crust and top with the cheese. Return to the oven until the cheese is melted and lightly browned, about 1 minute. Serve hot.
* 3 tablespoons extra-virgin olive oil
* 8 large eggs
* 1 (10-ounce) package frozen chopped spinach, cooked and squeezed dry,
reserving 1 tablespoon of the liquid
* 1 cup chopped onion, about 1 medium onion
* Dash red pepper flakes
* Kosher salt
* Freshly ground black pepper
* 1/2 cup shredded Cheddar
Directions
Preheat the oven to 450 degrees F.
Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto the middle rack of the oven and bake for 10 minutes.
While the crust is cooking, break the eggs into a bowl and add the reserved spinach liquid. Whisk them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.
Spread the egg mixture evenly onto the baked pizza crust and top with the cheese. Return to the oven until the cheese is melted and lightly browned, about 1 minute. Serve hot.
Breakfast Pizza On or Off the Grill Sandra Lee
* 4 eggs, lightly beaten
* 2 tablespoons butter
* 2 (8-inch) pizza crusts (recommended: Boboli)
* 1 tablespoon extra-virgin olive oil
* 2 cups shredded jack cheese blend (recommended: Colby)
* 4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean)
* 1/4 cup shredded Parmesan
* 1 medium tomato, diced
* 1 teaspoon Italian seasoning
Directions
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a medium pan over medium heat, scramble eggs in butter; set aside.
Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning.
Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble.
Serve hot, cut into wedges.
INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.
* 2 tablespoons butter
* 2 (8-inch) pizza crusts (recommended: Boboli)
* 1 tablespoon extra-virgin olive oil
* 2 cups shredded jack cheese blend (recommended: Colby)
* 4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean)
* 1/4 cup shredded Parmesan
* 1 medium tomato, diced
* 1 teaspoon Italian seasoning
Directions
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a medium pan over medium heat, scramble eggs in butter; set aside.
Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning.
Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble.
Serve hot, cut into wedges.
INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.
Ellie's New York Breakfast
ngredients
* 8 pieces packaged, thin pumpernickel bread (3 1/2 by 3 1/2 inches))
* 1/4 cup whipped cream cheese
* 8 ounces thinly sliced smoked salmon (OPTIONAL)
* 1/2 red onion, thinly sliced
* 1/4 English cucumber, thinly sliced
* 2 medium tomatoes, core, seeded and diced
* 2 teaspoons chopped, fresh chives
* Salt and pepper
Toast the bread and spread 1 1/2 teaspoons of cream cheese on top of each piece.
Put a slice of smoked salmon, a couple of slices of onion, one or 2 slices of cucumber, and about 1 tablespoon of chopped tomato on top of that.
Sprinkle with chives and season with salt and pepper.
* 8 pieces packaged, thin pumpernickel bread (3 1/2 by 3 1/2 inches))
* 1/4 cup whipped cream cheese
* 8 ounces thinly sliced smoked salmon (OPTIONAL)
* 1/2 red onion, thinly sliced
* 1/4 English cucumber, thinly sliced
* 2 medium tomatoes, core, seeded and diced
* 2 teaspoons chopped, fresh chives
* Salt and pepper
Toast the bread and spread 1 1/2 teaspoons of cream cheese on top of each piece.
Put a slice of smoked salmon, a couple of slices of onion, one or 2 slices of cucumber, and about 1 tablespoon of chopped tomato on top of that.
Sprinkle with chives and season with salt and pepper.
Emeril's ESSENCE Creole Seasoning
(also referred to as Bayou Blast):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Emeril's Big Breakfast Burrito
* 1 tablespoon olive oil
* 1 pound crumbled chorizo sausage
* 1 poblano pepper, stemmed, seeded and sliced into 1/4-inch strips
* 2 tablespoons unsalted butter
* 6 large eggs
* 3 tablespoons heavy cream
* 1/4 teaspoon Essence, recipe follows
* 1/4 teaspoon salt
* 1/8 teaspoon fresh ground black pepper
* 8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use
* 1 cup Monterey Jack cheese, divided
* 2 cups cooked black beans, divided
* 2 cups cooked yellow rice, divided
* 1 cup sour cream, divided
Directions
Salsa, recipe follows
* 1/2 cup pickled jalapenos, for serving
Preheat the oven to 200 degrees F.
Set a 10-inch nonstick saute pan over medium heat and add the olive oil and once hot, place the sausage in the pan. Cook the sausage until most of the fat has rendered and the sausage is no longer pink, about 4 to 5 minutes. Once cooked, remove the sausage (leaving as much of the oil in the pan as possible), and set aside until ready to use. Return the pan to the heat and add the pepper. Saute the pepper until soft, about 4 to 6 minutes. Remove the pepper from the pan and set aside until ready to use.
Return the pan to the stove and add the butter. In a medium bowl, combine the eggs, heavy cream, Essence, salt and pepper. Whisk thoroughly to combine all of the ingredients. Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.
To assemble the burritos, place 1/8 of the egg on the bottom 1/3 of a warmed tortilla. Top with an 1/8 of the sausage, followed with 2 tablespoons of cheese, 1/4 cup of the black beans, and 1/4 cup of the yellow rice. Top with 2 tablespoons of the sour cream and roll the burrito from the bottom up and rest in an oven-proof casserole dish with the seam down. Place the casserole in the oven. Continue with the remaining tortillas and place them in the casserole as well, to keep warm.
Serve the burritos with the salsa, and pickled jalapenos.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Salsa:
* 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
* 3/4 cup chopped white onions
* 5 teaspoons minced garlic
* 4 serrano peppers, stems and seeds removed, minced
* 1/4 cup chopped fresh cilantro leaves
* 2 tablespoons fresh lime juice
* 1/2 teaspoon salt
Combine all the ingredients and stir well. Let salsa sit for 30 minutes for the flavors to blend.
Yield: about 3 cups
* 1 pound crumbled chorizo sausage
* 1 poblano pepper, stemmed, seeded and sliced into 1/4-inch strips
* 2 tablespoons unsalted butter
* 6 large eggs
* 3 tablespoons heavy cream
* 1/4 teaspoon Essence, recipe follows
* 1/4 teaspoon salt
* 1/8 teaspoon fresh ground black pepper
* 8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use
* 1 cup Monterey Jack cheese, divided
* 2 cups cooked black beans, divided
* 2 cups cooked yellow rice, divided
* 1 cup sour cream, divided
Directions
Salsa, recipe follows
* 1/2 cup pickled jalapenos, for serving
Preheat the oven to 200 degrees F.
Set a 10-inch nonstick saute pan over medium heat and add the olive oil and once hot, place the sausage in the pan. Cook the sausage until most of the fat has rendered and the sausage is no longer pink, about 4 to 5 minutes. Once cooked, remove the sausage (leaving as much of the oil in the pan as possible), and set aside until ready to use. Return the pan to the heat and add the pepper. Saute the pepper until soft, about 4 to 6 minutes. Remove the pepper from the pan and set aside until ready to use.
Return the pan to the stove and add the butter. In a medium bowl, combine the eggs, heavy cream, Essence, salt and pepper. Whisk thoroughly to combine all of the ingredients. Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.
To assemble the burritos, place 1/8 of the egg on the bottom 1/3 of a warmed tortilla. Top with an 1/8 of the sausage, followed with 2 tablespoons of cheese, 1/4 cup of the black beans, and 1/4 cup of the yellow rice. Top with 2 tablespoons of the sour cream and roll the burrito from the bottom up and rest in an oven-proof casserole dish with the seam down. Place the casserole in the oven. Continue with the remaining tortillas and place them in the casserole as well, to keep warm.
Serve the burritos with the salsa, and pickled jalapenos.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Salsa:
* 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
* 3/4 cup chopped white onions
* 5 teaspoons minced garlic
* 4 serrano peppers, stems and seeds removed, minced
* 1/4 cup chopped fresh cilantro leaves
* 2 tablespoons fresh lime juice
* 1/2 teaspoon salt
Combine all the ingredients and stir well. Let salsa sit for 30 minutes for the flavors to blend.
Yield: about 3 cups
Ina's Pomegranate Breakfast Soda
* 16 ounces pomegranate juice
* 32 ounces sparkling water
* 1/2 ounce freshly squeezed lime juice
* 1 tablespoon superfine sugar
Directions
Mix the ingredients together in a pitcher and serve over ice
My Note: Could add vodka for an evening drink
* 32 ounces sparkling water
* 1/2 ounce freshly squeezed lime juice
* 1 tablespoon superfine sugar
Directions
Mix the ingredients together in a pitcher and serve over ice
My Note: Could add vodka for an evening drink
Emeril's Savory Breakfast Casserole
To view this recipe on the Foodnetwork channel click here
* 2 tablespoons unsalted butter
* 1 1/4 cup finely chopped yellow onions
* 1/4 cup finely chopped red bell peppers
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 teaspoons minced garlic
* 1 tablespoon minced fresh parsley leaves
* 6 ounces Canadian bacon or baked ham, trimmed and diced
* 2 links Emeril’s Kicked Up Smoked Sausage or 6 ounces hot
smoked sausage, chopped
* 8 large eggs
* 3 cups whole milk
* 1/2 cup heavy cream
* 1 1/4 teaspoons Emeril’s Original Essence or Creole Seasoning
* 8 cups (1-inch cubes) stale French or Italian bread, or rolls
* 8 ounces grated Gouda or Fontina cheese (about 2 cups)
* 1/2 cup fine dry bread crumbs
* 1/2 cup freshly grated Parmesan
* 2 tablespoons melted unsalted butter
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch) baking dish with 1 tablespoon of the butter and set aside.
In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.
In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking. )
In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
* 2 tablespoons unsalted butter
* 1 1/4 cup finely chopped yellow onions
* 1/4 cup finely chopped red bell peppers
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 teaspoons minced garlic
* 1 tablespoon minced fresh parsley leaves
* 6 ounces Canadian bacon or baked ham, trimmed and diced
* 2 links Emeril’s Kicked Up Smoked Sausage or 6 ounces hot
smoked sausage, chopped
* 8 large eggs
* 3 cups whole milk
* 1/2 cup heavy cream
* 1 1/4 teaspoons Emeril’s Original Essence or Creole Seasoning
* 8 cups (1-inch cubes) stale French or Italian bread, or rolls
* 8 ounces grated Gouda or Fontina cheese (about 2 cups)
* 1/2 cup fine dry bread crumbs
* 1/2 cup freshly grated Parmesan
* 2 tablespoons melted unsalted butter
Preheat the oven to 350 degree F. Lightly grease a 3-quart (9 by 13-inch) baking dish with 1 tablespoon of the butter and set aside.
In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the parsley, stir, and remove from the heat. Let cool.
In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5 to 6 minutes. Drain on paper towels and let cool.
In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of the Essence, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50 to 55 minutes.
(Alternatively, the bread pudding can be assembled up to this point, covered, and refrigerated 8 hours or overnight, and then baked. Let sit at room temperature while preheating the oven, before baking. )
In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining 1/2 teaspoon Essence. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees F and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes.
Let sit for 15 minutes before serving.
Giada's Breakfast Fruit Pizza
Click here to link to this recipe on the Foodnetwork!
* 1 storebought pizza dough
* 2 tablespoons butter, melted
* 4 tablespoons Cinnamon-Sugar, divided, recipe follows
* 2 cups mascarpone cheese
* 1 tablespoon heavy cream
* 2 tablespoons lemon juice
* 1 teaspoon lemon zest (from 1 lemon)
* 2 cups mixed berries
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.
Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.
Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.
Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.
Barefoot Contessa Omelet for for Two or 4
* 1/4 pound good thick-cut bacon
* 1 tablespoon unsalted butter
* 1 cup medium-diced Yukon gold potato
* 1/2 cup chopped yellow onion
* 1 tablespoon minced jalapeno pepper (optional)
* 5 extra-large eggs
* 2 tablespoons milk or cream
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped scallions, white and green parts
* 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
Preheat the oven to 350 degrees F.
Cut the bacon crosswise in 1-inch slices.
Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.
Add the butter to the pan, and then add the potato and yellow onion.
Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Add the (optional) jalapeno pepper and cook for 30 seconds.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
Stir in the scallions and diced Cheddar.
When the potato is cooked, add the bacon to the pan and pour over the egg mixture.
Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.
Serve hot directly from the pan. Serves 2 large portions or 4 regular portions
* 1 tablespoon unsalted butter
* 1 cup medium-diced Yukon gold potato
* 1/2 cup chopped yellow onion
* 1 tablespoon minced jalapeno pepper (optional)
* 5 extra-large eggs
* 2 tablespoons milk or cream
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped scallions, white and green parts
* 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
Preheat the oven to 350 degrees F.
Cut the bacon crosswise in 1-inch slices.
Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.
Add the butter to the pan, and then add the potato and yellow onion.
Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Add the (optional) jalapeno pepper and cook for 30 seconds.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
Stir in the scallions and diced Cheddar.
When the potato is cooked, add the bacon to the pan and pour over the egg mixture.
Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.
Serve hot directly from the pan. Serves 2 large portions or 4 regular portions
Lemon Ricotta Cookies with Lemon Glaze
Recipe courtesy Giada De Laurentiis
Serves:44 cookies
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested
Glaze:
* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested
Directions
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Fresh Basil Dip
This dip is also great served alongside cooked salmon, shrimp or scallops.
Yield about 1 1/2 cups
1 clove garlic
1/4 teaspoon kosher salt
1 cup fresh basil leaves
1 cup light mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
Fresh Vegetables, crackers
1. In a blender or food processor, combine the garlic and next 7 ingredients: process until smooth.
2. Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes. Serve with fresh vegetables and/or crackers.
Yield about 1 1/2 cups
1 clove garlic
1/4 teaspoon kosher salt
1 cup fresh basil leaves
1 cup light mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
Fresh Vegetables, crackers
1. In a blender or food processor, combine the garlic and next 7 ingredients: process until smooth.
2. Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes. Serve with fresh vegetables and/or crackers.
Oriental Chicken Cashew Casserole
"Paul James' Home Grown Cooking"
2 cups cooked chicken, cubed (poached)
1 cup celery, chopped
1 cup green onion, chopped
One 8 oz. can water chestnuts, sliced
1 cup salted, roasted cashews, chopped
1 cup water
One 10-oz. can cream of mushroom soup, undiluted
One 3 oz. can fried chow mein noodles (reserve some for topping)
Preparation:
In a bowl, combine cream of mushroom soup, cooked chicken cubes, cashews, water chestnuts, celery and green onion. Mix thoroughly. Pour half of the noodles into a 10" x 8" x 2" casserole baking pan. Spread chicken mixture on noodles.
Bake at 325 degrees for 20 minutes. Add reserved noodles on top and bake an additional 10 to 12 minutes.
Servings: 6
2 cups cooked chicken, cubed (poached)
1 cup celery, chopped
1 cup green onion, chopped
One 8 oz. can water chestnuts, sliced
1 cup salted, roasted cashews, chopped
1 cup water
One 10-oz. can cream of mushroom soup, undiluted
One 3 oz. can fried chow mein noodles (reserve some for topping)
Preparation:
In a bowl, combine cream of mushroom soup, cooked chicken cubes, cashews, water chestnuts, celery and green onion. Mix thoroughly. Pour half of the noodles into a 10" x 8" x 2" casserole baking pan. Spread chicken mixture on noodles.
Bake at 325 degrees for 20 minutes. Add reserved noodles on top and bake an additional 10 to 12 minutes.
Servings: 6
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