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Serves 6
One of Cherie's excellent recipes from Christmas
2009
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Tomato Zucchini Tart |
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½ (15 oz) package
refrigerated piecrusts
1 medium zucchini, thinly
sliced (about ¼ LB)
2 tsp. Olive oil
3 medium plum tomatoes,
sliced
½ cup fresh basil, chopped
1/3 cup (1 ½ oz.) freshly
grated Parmesan cheese
1/3 cup light mayonnaise
½ tsp. Freshly ground pepper |
1.
Fit
piecrust into a 9-inch tart pan according to package directions;
trim excess. Pierce bottom and sides of piecrust using a fork.
(Depending on your tart pan you may need to roll the crust out
to fit your specific pan.)
2.
Bake piecrust at 450 degrees for 9-11 minutes or until lightly
browned. Let cool. Check package directions for crust-they may
be different.
3.
Sauté zucchini in hot oil in a large skillet over medium-high
heat about 2 minutes or until tender. Arrange zucchini in
bottom of prepared and baked piecrust. Arrange tomatoes on top
of zucchini
4.
Stir together basil, cheese, and mayonnaise. Drop by
teaspoonfuls evenly on top of tomatoes and spread gently.
Sprinkle with pepper.
5.
Bake at 425 degrees for 10-15 minutes or until thoroughly heated
and cheese mixture is slightly melted. |
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Serves 12
Not your momma's Brussels sprouts!
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Black Forest Brussels
Sprouts |
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3 pounds Brussels sprouts,
trimmed and halved lengthwise
12 ounces thick-cut bacon,
cut into 1 inch pieces
3 tables spoons extra-virgin
olive oil
2 onions (about 1 pound)
halved lengthwise and thinly sliced
salt and pepper
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1.
In
a large pot of boiling salted water, cook the Brussels sprouts
for 5 minutes. Drain and rinse with cold water.
2.
In
a large skillet, cook the bacon over medium heat, stirring until
crisp about 8-10 minutes. Drain, reserving the bacon fat. Add
2 tablespoons olive oil to the skillet, then stir in the onions
and cook over medium heat, stirring until browned, about 8-10
minutes. Transfer to a bowl.
3.
Add
2 tablespoons of the reserved bacon fat and the remaining 1
tablespoon olive oil to the skillet and increase the heat to
high. Add the Brussels sprouts and cook, tossing, until
beginning to brown, about 5 minutes. Remove from the heat and
stir in the onions and half the bacon. Season with salt and
pepper. Top with the remaining bacon. |
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"These are so simple, economical and good. I get
compliments everytime I fix them." ~Patti
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Fire Crackers |
1/2 envelope (3T) Hidden Valley Original Ranch
Dressing mix
1/2 cup canola oil
2 Tablespoons red pepper flakes
2 sleeves saltine crackers |
Mix first three ingredients
well and pour over saltines in a Ziploc bag. Turn over and over
to make sure all crackers get coated. Allow to sit 4 hours or
until all oil is absorbed. |
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I'm
not sure why Mississippi gets credit for this wonderful
appetizer, but it's good anywhere |
Nana's Mississippi Sin Hot Appetizer |
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2 cups (8 oz) shredded cheddar cheese
1 package (8 oz) cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked bacon
1/4 cup chopped green chiles ( I use a small can)
1/3 cup chopped green onions
1/8 teaspoon Worcestershire sauce
1 (1-lb) round loaf French bread |
In mixing bowl, combine shredded cheese,
cream cheese, sour cream, chopped bacon, chile peppers, green
onions, and Worcestershire sauce; stir until well blended. Set
dip aside.
Cut a thin slice from top of bread loaf; set slice aside. Using
a gentle sawing motion, cut vertically to, but not through,
bottom of the loaf, 1/2 inch from the edge, to cut out center of
bread. Lift out center of loaf; cut into 1-inch cubes and set
aside.
Fill hollowed bread loaf with the dip; cover with reserved top
slice of bread loaf. Wrap loaf with foil. Bake dip at 350°
degrees for 1 hour. Serve with reserved bread cubes, crackers,
Fritos, or potato chips.
Makes about 4 cups of dip. |
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Patti introduced us to the
Barefoot Contessa's appetizer |
Rosemary Roasted Cashews |
1 1/4 lbs Cashew nuts
2 T chopped fresh rosemary
1/2 t cayenne
2 t dark brown sugar
2 t kosher salt
2 T melted butter |
Preheat oven to 375 degrees
Place nuts on
ungreased baking sheet and bake for 10 minutes Combine rosemary,
pepper, sugar, salt and butter in a large bowl. Toss warm nuts
with rosemary mixture until nuts are completely coated. |
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Kevin made this tasty salad for our Thanksgiving meal. |
Wasabi and Apple Slaw |
large bag of slaw cabbage
1/2 large onion julienned
1 large green apple julienned (tossed in lime juice so it
doesn't turn brown)
1/2 red pepper julienned
Dressing:
mayo, thinned w/ rice wine vinegar
wasabi paste (about 1/2 tube)
salt and pepper |
Pour dressing over vegetables, mix well and
chill before serving. |
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Kevin shared his favorite
scallop recipe from Wolfgang Puck
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Grilled Scallops with Grilled
Pineapple Salsa |
15 large sea
scallops
1 tablespoon chopped mint leaves
1 teaspoon chopped rosemary leaves
Extra-virgin olive oil
Freshly ground black pepper
Kosher salt
Teriyaki or barbecue sauce, optional
Pineapple Salsa:
1 pineapple, peeled and sliced into 1/2-inch thick slices
2 red onions, peeled and sliced into 1/2-inch thick slices
3 green jalapenos
2 red jalapenos
Extra-virgin olive oil, for coating
1 tablespoon chopped mint leaves
1 tablespoon chopped Italian parsley leaves
1 lime, juiced
Salt and freshly ground black pepper
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Soak wooden skewers in water for 30 minutes.
Place the scallops on paper towels to blot dry. Thread 2 skewers
through 5 scallops. Repeat twice. Sprinkle mint and rosemary
over the scallops. Drizzle EVOO generously over the skewered
scallops. Grind black pepper over the skewered scallops. Drizzle
more olive oil over top and refrigerate for 30 minutes. Season
scallops with salt. Oil a hot grill and place the skewers over
high heat for about 2 minutes on each side. At this point, you
may brush on teriyaki or your favorite barbecue sauce. Serve
immediately over pineapple salsa.PINEAPPLE SALSA: Oil your
grill. Place pineapple slices onto hot grill for 4 minutes on
each side. Gently toss the onion slices and jalapenos in olive
oil. Place onto the hot grill for 3-4 minutes on each side.
Remove from grill. Peel skin from the jalapenos. Cube the
pineapple, removing the inner core. Cube the onion and mince the
peppers. Combine all of them with the chopped herbs in a large
bowl. Add lime juice and drizzle with olive oil. Season with
salt and pepper to taste. |
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Patti discovered this great
breakfast recipe. It's fast, easy and there's minimal clean up! |
Puddin Place Eggs |
6 Canadian Bacon slices
1 ½ cups shredded mozzarella cheese
6 eggs
½ tsp salt
½ tsp pepper
¾ c whipping cream
¼ paprika
English Muffins split & toasted
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Grease 6 ramekins, put Canadian
bacon in bottom. Add shredded cheese pushed to the sides
making a well to put the egg into. Salt and pepper egg.
Pour 2 T whipping cream on top of egg and sprinkle with paprika.
Bake 350 degrees for 20-25 min (depending on how done you want
them). Toast muffins and slide eggs onto top of them. |
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Yummy delish! |
Patti's Super
Secret Marinated Lamb Chops |
lamb chops
Allegro Marinade - Original Flavor
fresh rosemary
thyme
lemon juice |
1. Mix marinade ingredients slowly on stove
top. DO NOT BOIL. 2. Pour hot marinade over room-temperature
chops and marinate 3-4 hours.
3. Grill chops a little rare. |
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Serves 12
A classic family favorite |
Marinated Corn Salad |
2 cans corn, white, canned
1 can peas, canned
1 can waterchestnuts, canned, sliced
1 jar pimientos, diced
1 ea onion, sliced into rings
1 can bean sprouts
1 jar mushrooms, sliced
1 cup vegetable oil
1/2 cup wine vinegar
1 1/2 cups water
1 pkg Italian salad dressing mix
1 1/2 tbsp sugar |
1. Mix oil, vinegar, water, salad dressing mix
and sugar.
2. Drain canned vegetables. Mix with sliced onion in
large bowl
3. Pour liquid over vegetables and refrigerate over night.
4. To serve, pour salad into colander to drain excess liquid
before placing mixture in a serving bowl. |
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Serves 6
This dish is delicious served hot or cold
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Green Beans with
Sesame Vinaigrette |
1 1/2 pounds green beans, trimmed
3 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons sesame seeds, toasted |
1. Cook beans in 6 to 8 quart pot of boiling,
salted water, uncovered, until crisp-tender, 4-5 minutes.
2. Drain in a colander and immediately transfer to a bowl of ice
and cold water to stop cooking.
3. When beans are cool, drain and pat dry.
4. Whisk together oils, vinegar, mustard, salt and pepper in a
large bowl until combined well, then add beans and sesame seeds.
Toss to coat. |
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Serves 12
This recipe is from Mia Cucina's
cooking class compliments of Chef Roger |
Two Potato Gratin |
4 large sweet potatoes
4 large Yukon Gold potatoes
1 quart heavy cream
1 pound Parmesan cheese, shredded
nutmeg
salt and pepper |
1. Peel the potatoes and slice very thin using
a mandoline.
2. Spray a large casserole dish with non-stick spray. Place one
layer of sweet potatoes in casserole dish and top with cream,
salt, pepper and nutmeg and cheese. Repeat this process with Yukon Gold
potatoes omitting nutmeg.
3. Continue layering using all the potatoes.
4. Cover the dish tightly and place in oven at 350 degrees for 1
hour, or until potatoes are tender. Remove cover and place back
in the oven for 15 minutes or until golden brown on top.
5. Let rest for 15 minutes, cut into square portions and serve. |
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Serves 4
Papa Tom made this pasta dish for
us while we were at the beach and got rave reviews! |
Papa Tom's Tomato &
Olive Penne |
salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound cherry tomato, quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper, optional
1/4 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese |
1. In a large pot of boiling salted water, cook
the penne according to package instructions until al dente,
about 13 minutes.
2. Meanwhile, in a large skillet, heat the olive oil over medium
heat. Add garlic and cook, stirring, until just golden, about 1
minute. Add the cherry tomatoes, oregano, crushed red pepper
(optional) 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce
the heat to low and cook, stirring, until tomato juices run,
about 3 minutes.
3. Add the penne, olives, parsley and 1/4 cup Parmesan to the
skillet and toss to combine. Serve with more cheese, if desired. |
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Serves 4
This salad from The South Beach
Diet Quick & Easy Cookbook is delicious. I use half
spinach/half arugula to make it a bit spicy! |
Warm
Spinach Salad with Mushrooms and Walnuts |
1 shallot, minced
1 teaspoon red wine vinegar
12 ounces baby spinach
2 tablespoons extra-virgin olive oil, divided
1/4 cup walnuts, roughly chopped
8 ounces white mushrooms, sliced
salt and freshly ground pepper |
1. Combine shallot, vinegar and 1/4 teaspoon
salt in a small bowl. Place spinach in a large mixing bowl.
2. Heat 1 tablespoon of the oil in a large skillet over medium
heat. Add walnuts and cook, stirring frequently, until lightly
browned, about 3 minutes. Remove from pan with a slotted spoon
and add to spinach.
3. Add mushrooms to the skillet and cook over medium heat until
softened and lightly browned, 3 to 5 minutes. Transfer mushrooms
and warm oil to bowl with spinach, making sure to use all of the
oil. Add shallot mixture and remaining oil; gently toss to
combine. Season with salt and pepper to taste and serve
immediately. |
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Serves 4
The grilled onions make this
simple dish special, so don't leave them out!
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GRILLED BALSAMIC-MARINATED LONDON BROIL WITH RED ONIONS |
4 garlic cloves, minced
1/4 cup Balsamic vinegar
3 tablespoons olive oil
1 1/2 pounds top round London Broil, 1 1/4" thick
3 small red onions
salt and pepper
1 tablespoon honey |
1. Stir together garlic, 3 tablespoons vinegar,
1 1/2 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon
black pepper and pour into a 1-quart sealable plastic bag.
2. Add steak to marinade, turning to coat, and marinate,
chilled, turning bag occasionally, at least 4 hours.
3. Bring to room temperature, then remove steak from marinade
and discard marinade.
4. Trim root ends of onions slightly, leaving them intact, then
halve lengthwise and cut halves lengthwise into 3/4-inch-thick
wedges. Insert 1 wooden pick horizontally through each wedge (to
keep it intact while grilling). Whisk together remaining
tablespoon vinegar, 1 1/2 tablespoons oil, 1 tablespoon honey
and salt and pepper to taste in a bowl and add onions, tossing
gently to coat.
5. Preheat all burners on high, covered, 10 minutes. Sear steak
on lightly oiled grill rack, uncovered, 1 minute on each side,
then reduce heat to moderate. Grill steak, covered, turning
occasionally, until thermometer inserted horizontally 2 inches
into meat registers 120°F, 10 to 12 minutes. Transfer to a plate
and let stand 10 minutes (steak will continue to cook, reaching
medium-rare).
6. While steak is standing, grill onions over moderate heat,
turning over once, until tender, about 6 minutes.
7. Serve onions with steak; cut steak crosswise into thin
slices, holding knife at a 45-degree angle |
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Serves 6
Have a taste for richly-seasoned,
spice-flavored Caribbean food? Try this easy, but tasty salad |
Caribbean-Style Black Bean & Rice Salad |
1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon garlic, minced
2 1/2 cups cooked long-grain white rice, about 1 cup raw
1 15-ounce can black beans, rinsed and drained
3/4 cup red bell pepper, chopped
3/4 cup yellow bell pepper, chopped
3/4 cup green onions, chopped
lettuce leaves (optional) |
1. Whisk oil, vinegar, mustard, cumin and
garlic in medium bowl until well blended. Season dressing to
taste with salt and pepper.
2. Combine rice, beans, peppers and onions in large bowl. Toss
salad with enough dressing to moisten. Season with salt and
pepper.
3. Can be made 6 hours ahead. Cover and refrigerate.
4. Line large serving bowl with lettuce leaves, if desired.
Spoon salad into bowl and serve. |
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Serves 6
We enjoyed this slaw with Jerk
Chicken |
Haitian Coleslaw |
1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 small serrano pepper, seeded and minced
1 large garlic clove, minced
1 teaspoon celery seeds
8 cups shredded cabbage, about 1 1/4 pounds
2 cups shredded carrotts, about 2 large |
1. Whisk mayonnaise, olive oil, lime juice,
apple cider vinegar, mustard, chopped dill, sugar, chilies,
garlic and celery seeds in medium bowl to blend.
2. Toss cabbage and carrots in large bowl with enough dressing
to coat. Season to taste with salt and pepper.
3. Coleslaw can be prepared ahead. Let stand at room temperature
up to 1 hour or cover and refrigerate up to 4 hours.
4. Serve cold or at room temperature. |
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This cool appetizer went over well at the Memorial Day Raft Off |
Marinated
Shrimp with Capers & Dill |
1 1/2 pounds large shrimp, cooked,
peeled and deveined
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 large garlic cloves, minced
1 tablespoon grated lemon peel
8 tablespoons olive oil
1/4 cup drained capers
2 green onions, thinly sliced
salt & pepper to taste |
1. Whisk lemon juice, Dijon, dill, cloves and
lemon peel in large bowl.
2. Whisk in olive oil; season with salt & pepper.
3. Mix in shrimp, capers and green onions.
4. Cover and refrigerate at least 3 hours and up to 1 day.
5. To serve, arrange shrimp on a plate and garnish with lemon
rounds and fresh dill sprigs, if desired. |
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Makes 8 Cakes
A simple, but yummy crab cake recipe from Mia Cucina's Caribbean
cuisine class |
Crab Cakes by
Chef Fonté |
1/2 cup mayonnaise
1/2 tablespoon lemon juice
1/4 teaspoon dry mustard
1/2 teaspoon worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon salt
1 pinch cayenne
1 teaspoon cajun seasoning
2 cups Panko, divided
1 pound lump crabmeat |
1. Mix all ingredients except crab meat and bread crumbs.
2. Gently fold in crab meat and 1 1/2 cup Panko crumbs until
just mixed.
3. Divide mixture and shape into 8 (1/4 cup) patties. Bread with
additional Panko crumbs and fry in hot vegetable oil until
golden brown. |
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Serves 4
Try this fresh tasting dressing on baby greens |
Honey
Balsamic Vinaigrette |
1/3 cup balsamic vinegar
1/4 cup honey
2 teaspoons dijon mustard
1 clove garlic, minced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon olive oil |
In a food processor, combine all ingredients except olive
oil and process until smooth. Continue to process as you drizzle
in olive oil. |
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Serves 4
This thick herb sauce is as common in Argentina as ketchup is in
the United States. Chimichurri is a mélange of olive
oil, vinegar and finely chopped parsley and garlic, all seasoned
with salt, and red and black pepper. It's a must with grilled
meat and a common accompaniment to a variety of other dishes. |
Pan Seared Scallops with Chimichurri |
| Chimichurri:
3 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1/2 each Bay Leaf, broken in half
3/4 teaspoon kosher salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground pepper
1/4 cup olive oil
1/2 cup finely chopped fresh parsley
olive oil
1 1/2 pounds sea scallops
5 ounces arugula |
1. Prepare Chimichurri: Stir together vinegar, water,
garlic, bay leaf, salt, red pepper flakes, and black pepper
until salt is dissolved. Whisk in oil until combined, then whisk
in parsley. Let stand for 30 minutes at room temperature.
Discard bay leaf and stir sauce before serving.
2. Preheat oven to 400 degrees. Dress arugula with just enough
olive oil to coat, and divide onto four oven-safe plates.
3. Pat scallops dry and season with salt and pepper. Heat olive
oil in skillet over high heat until hot, but not smoking then
sear scallops, turn over once, until golden brown and almost
cooked through, about 4 minutes total.
4. Divide scallops onto the prepared plates.
5. Place plates in hot oven until scallops are just cooked
through (3-4 minutes) and greens are slightly wilted.
6. Spoon 1-2 tablespoons of chimichurri sauce over scallops and
serve. |
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Serves 8
I
admit I don't follow this one to the letter, but even with
substitutions, it's a good St. Paddy's Day dish
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Sweet Potato and Wild Mushroom Irish Lamb Stew |
olive oil
3 pounds lamb, cubed, 2-inch
1 each onion, diced
2 tablespoons garlic, minced
salt
fresh ground black pepper
1/2 cup flour
4 ounces unsalted butter
1 cup sherry
3 cups veal stock
1 tablespoon Dijon mustard
2 cups wild mushrooms, sliced
1 pound sweet potatoes, peeled and cubed
1/2 pound Yukon Gold potatoes, peeled and cubed
2 tablespoons fresh thyme
1/2 cup pumpkin seeds, roasted |
1. In a large, heavy bottomed pot, heat oil. Add the lamb
and saute until browned on all sides, about 5 minutes. Remove
lamb to a plate.
2. Add the onion and sauté until soft. Add the garlic and sauté
for 2 more minutes. Season with salt and pepper. Add the butter
and melt.
3. Add the flour to make a roux. Lower the heat and cook the
roux until it is brown, about 15 minutes. Whisk in the wine and
stock and raise the heat to medium high. Add in the reserved
lamb. Add the mustard. Bring to a boil and reduce the heat to
low. Cook over low heat for about 30 minutes, or until liquid is
slightly reduced and thick.
4. In a separate sauté pan, sauté the mushrooms until wilted.
Add the mushrooms to the stew.
5. Add the potatoes and simmer another 30 minutes, or until
potatoes are tender.
6. Add the thyme. Season with salt and pepper. Garnish with
toasted pumpkin seeds. |
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