Wednesday, August 27, 2008

Southwestern Cobb Salad

You’ll Need
  • 6 cups iceberg lettuce, about 1/2 large head, cut into 1 inch strips
  • 6 oz. sliced radishes, about 1 1/2 cups
  • 3 hard boiled eggs, cut into wedges
  • 1 can, 16 oz., red kidney beans, drained and rinsed
  • 1 can, 7 oz., corn kernels
  • 1 cup Monterey Jack cheese, cut into 1 inch cubes
  • 1/2 cup crumbled cooked bacon or bacon bits
  • 1/4 cup sliced green onions
  • orange salsa dressing

For the Orange Salsa Dressing

  • 1 cup prepared salsa
  • 1/2 cup orange juice, preferably fresh squeezed
  • 2 T cider vinegar1 tsp. grated orange zest

Place lettuce in a large salad bowl or 4 individual serving bowls.

Top with radishes, eggs, beans, corn and cheese.
Sprinkle with bacon and green onions.

Just before serving
Toss with orange salsa dressing.

Yield 1 1/2 cups
Combine all ingredients until well blended.

Tuesday, August 26, 2008

Remoulade Sauce for Shrimp

You'll Nee:


3 dozen (21-25 count) shrimp, peeled and deveined
2 quarts cold water
1/4 cup lemon juice
1 lemon, sliced
1 onion, diced
4 tablespoons salt
1/2 cup celery, diced
2 tablespoons cracked black pepper
3 bay leaves


1 1/2 cups mayonnaise
1/2 cup Creole mustard (or substitute Dijon mustard)
1/4 cup parsley, minced
1 tsp hot sauce
1/2 cup green onions, minced
1/4 cup celery, minced
2 tablespoons garlic, minced
1 tablespoon Worcestershire sauce
1/2 tablespoon lemon juice
salt and cracked black pepper to taste

Serves: 6/2 Cups Sauce


To Cook Shrimp:

In a 4-quart stock pot, over medium-high heat, add water and all seasoning ingredients.

Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop.
Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes.

At this point, shrimp should be pink and curled.

Test for doneness, being careful not to over-cook.

Once water returns to a boil, shrimp should be perfectly done.

Pour off boiling water and replace with cold tap water to stop the cooking process.

Drain and place shrimp in a serving bowl.

Cover with clear wrap and refrigerate.

Note: This step may be done the night before.

To Prepare Sauce:

Combine all sauce ingredients in a 2-quart mixing bowl and whisk well to incorporate the seasonings.

Once blended, cover and place in the refrigerator, preferably overnight.

A minimum of 4 hours will be required for flavor to develop.

When ready to serve, remove from refrigerator and adjust seasonings to taste.

Monday, August 25, 2008


1 ¼ C pitted manzanilla olives or other green Spanish olives, rinsed & drained (can use black or green olives)

1 T capers, drained
3 garlic cloves, minced
1 tsp. lemon juice
1/4 C olive oil
1 T fresh cilantro, chopped

Combine olives, capers and garlic in food processor or blender and chop finely.

With motor running, gradually add lemon juice and olive oil and process until well blended. Transfer tapenade to bowl.

Stir in cilantro.

Season to taste with pepper.

Sunday, August 24, 2008

Herbed Goat Cheese Dip


8 oz. goat cheese
3 T plain yogurt
2 T chopped fresh chives
2 T chopped fresh Italian parsley
1 tsp. chopped fresh mint
1 tsp. chopped fresh thyme

Makes About 1 1/2 Cups

Process goat cheese, oil and yogurt in a food processor until smooth.

Transfer to medium bowl.

Mix in all herbs and season to taste with salt and pepper.

Chill at least an hour before serving.

Saturday, August 23, 2008

Walnut Chicken Breasts

You’ll Need
· 4 boneless chicken breast halves
· lemon juice
· 6 tablespoons melted butter
· 3 cups bread crumbs, toasted
· 1/3 cup finely chopped onion
· 1/2 cup chopped celery
· 2 teaspoons parsley flakes
· 3/4 cup chopped walnuts
· 1/2 teaspoon seasoned salt
· seasoned salt and pepper

Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.

Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package.

Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.

Sunday, August 17, 2008

Grilled Balsamic Pork Chops

You’ll Need
· 8 boneless pork chops, about ¾-inch thick
· 12 oz (1 ½ cups) balsamic vinaigrette dressing

Preparing the pork
Place chops in large, resealable bag.
Pour vinaigrette dressing over.
Seal bag and refrigerate for 2 to 24 hours.

Cooking the pork
Prepare medium-hot grill.
Remove chops from marinade and pat dry.
Discard remaining marinade.
Grill chops directly over heat for about 8 to 10 minutes, turning once.

Serve desired number of chops for dinner.
Wrap and refrigerate remaining chops for up to three days.

Friday, August 15, 2008

Mediterranean Scallops

You’ll Need
  • 1 tbsp olive oil
  • 4 minced clove garlic
  • 1/2 cup onion, chopped
  • 8 large plum tomatoes, peeled/seeded/chopped
  • juice from 2 lemons
  • hot sauce to taste
  • 1 1/2 lbs sea scallops
  • 2 tbsp fresh basil, minced
  • 1 tbsp fresh oregano, minced

In a large skillet heat the oil over medium heat.
Saute the garlic and onion until soft.
Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce.
Saute for 2 minutes.
Add the remaining ingredients:
Cook until the scallops are cooked through, about 4 minutes.
Serve hot.

SUBSTITUTION TIP: 2 teaspoons crumbled dried basil and 1 teaspoon crumbled dried oregano can be used instead of the fresh herbs.

Saturday, August 9, 2008

Blueberry Cheesecake

Excellent at any time of the year, but especially as a thin sliver to enjoy in the summer when the berries are the freshest!

You'll Need:
  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/4 cup melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 eggs 2 cups frozen blueberries, dry pack
  • 1/3 cup blueberry jelly
In the the bottom of a 9" springform pan
Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into pan.

In a medium mixing bowl
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.

Pour mixture into crumb-lined pan. Bake in a preheated 325 degree oven for 1 hour or until firm to the touch.

Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Friday, August 8, 2008

Blueberry Muffins

These are the real deal. Easy to put together and a forever favorite.

You'll Need:
  • 1/2 cup butter
  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries
Preheat oven to 350 degrees, and butter and flour muffin pan or just use paper liners.

Then, in a bowl
Mix the flour, baking powder and salt together and set aside.

Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.

Fill muffin cups 2/3 full. Bake for 25 to 30 minutes.

Wednesday, August 6, 2008

Blueberry Cobbler

Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. This is delicious with fresh blueberries and is the perfect summer treat.

Serve plain or with vanilla ice cream. Enjoy!"

You'll Need:
  • 2 1/2 cups fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • 1 cup white sugar, or to taste 1/2 teaspoon all-purpose flour
  • 1 tablespoon butter, melted
  • 1 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 6 tablespoons white sugar
  • 5 tablespoons butter, melted
  • 1 cup milk
  • 2 teaspoons sugar
  • 1 pinch ground cinnamon

In an 8" square baking dish (or similar)

Lightly grease the pan. Place the blueberries into the dish, and add vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl

Stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Add the 5 tablespoons melted butter into a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter. You may need to add a splash more milk. Cover, and let batter sit and think about itself for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife.

Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Tuesday, August 5, 2008

Blueberry Sauce

A fresh blueberry sauce recipe for ice cream, pound cake, or bread pudding.

You’ll Need:
  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
Wash and crush blueberries; add sugar, lemon juice and salt. Mix well.

Then, in a Small Saucepan:
Bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill.Serve over puddings, cake, or ice cream.

French Vanilla Ice Cream

You’ll Need:
· 2 cups Half-n-Half
· 2/3 cup sugar
· 5 egg yolks
· 1 cup cream into finished custard
· 2 tsp vanilla extract

Getting ready
Begin by heating the H&H over medium heat almost to scalding.
Meanwhile, blend egg and sugar until pale yellow and thick.

1/4 cup at a time, stir a tiny drizzle of the hot H&H into the egg/sugar sludge, stirring constantly to avoid cooking the eggs. The idea is to slowly warm the eggs so they don’t scramble.
After a full cup has been added in this way, you may add it a bit faster until it is all incorporated.
Pour this back into the pan and warm over medium low flame, gently stirring, until the custard thickens enough to cling to your spoon.

Pour in the cream and add the vanilla.
Cool the custard — quickly in an ice bath if you’re in a hurry, or just by putting it in the fridge overnight (cover it first).
Freeze in an ice cream maker.

Try this. When you add the hot milk to the eggs, don’t pour it directly onto them, but down the side of your mixing bowl. This helps to cool it off as it goes in.
After it goes back in the saucepan to thicken, your clearest indicator that the custard is done comes by your method of stirring. If you scrape your spoon (preferably wooden) against the bottom of your pan as your stir, you will see the thickening happen there first. As soon as you get some accumulation onto your spoon, cut the heat, continue to gently stir, and let it coast home from there.

Sunday, August 3, 2008

Blackberry Crisp

This juicy and highly flavored crisp becomes thicker upon cooling.

Delicious served with vanilla ice cream or frozen yogurt.

You’ll Need

1 cup rolled oats

2/3 cup brown sugar

3/4 cup flour, divided

1/2 cup butter

6 cups Blackberries – fresh or whole frozen

Preheat oven to 350.

Oats, brown sugar and 1/2 cup flour.
Cut in butter until well blended and moist enough to form a ball.

Into the pan
Place well drained berries in bottom of 8” X 8” baking dish.
Toss with remaining 1/4 cup flour.
Sprinkle crumb mixture evenly over fruit.
Bake in 350 for 35-40 minutes or until golden brown.

Servings: 6

Friday, August 1, 2008

Chevre Chaud Appetizer

This appetizer is perfect in its simplicity and its small deliciousness. It is a model for small eating as well, because you could down it in two bites if you were there were McChevre Nuggets at the drive thru. But why would you want to? I never want them to end, even when I smell the herbs from the chicken bubbling away for the next round of groaning.

The salad underneath it balances the heavy nature of bacon and cheese, just as the gentle balsamic sweetness on the greens counters the savory meat flavor. Goat cheese can be too, well, goaty, but the baking of it accomplishes the same mellowing that happens with garlic, onions, and the lot. It loses its edge and the flavor softens into a more friendly creaminess.

Ingredients for 2:
For the Bread and Cheese

  • - 2 creamy goat cheese slices ~½ inch
  • - 2 slices baguette, toasted
  • - 4 slices of bacon, ~2 inches long

For the Salad and Dressing

  • - Salad leaves of your choice
  • - 3 Tbsp olive oil
  • - 1 Tbsp balsamic vinegar
  • - ½ tsp Dijon mustard
  • - 2 tsp minced shallots
  • - Salt & pepper to taste

Put one slice of goat cheese on each toasted baguette round. Place 2 of the bacon pieces on each slice of cheese, and then both on a baking sheet. Broil on low until bacon is just done.

Spread a slight bed of salad on a small plate. Mix oil, vinegar, mustard, and shallots in a small bowl. Salt & pepper to taste.

Drizzle over salad and top with bread and cheese.