This is delicious over grilled chicken. I am going to try some on fried fish tonight.
3 fresh Poblano Peppers
2-3 teas oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 cup milk
4 Tbls butter
1 Tbls flour
1 cup Mexican Crema (directions below--MAKE at least 3 hours ahead)
Salt to taste
Roast the poblanos over an open fire, until the skins are blackened (or roast in oven)
When roasted, place in zip lock baggy for several minutes until the skins loosen up for easy peeling.
Remove seeds and the stem, Rough chop and place in a blender.
Heat oil in a medium size pan, saute the onions and garlic until tender. Add to the blender along with the 1/2 cup milk. Pulse.
Wipe out the pan and melt the butter...add the flour and brown lightly, stirring constantly. Lower the heat and pour in the poblano puree mixture and stir until smooth. Add the Mexican Crema, stir constantly until it's bubbly and beginning to thicken. Remove from heat and add salt to taste.
Mexican Crema:
In a large bowl combine 1 cup heavy cream, 1 cup sour cream and 1 teaspoon salt. Whisk until smooth. Cover and let sit at room temperature for 3 hours. Transfer to serving bowl and enjoy or place in refrigerator until ready to use. The crema will last as long as the sour cream that is used, so pay attention to the expiration date on the sour cream container. Let come to room temperature before eating. Makes about 2 cups.
Monday, November 21, 2016
Saturday, November 5, 2016
ASPARAGUS GRUYERE TART
Makes a elegant looking appetizer or side dish.
1 sheet frozen puff pastry
2 cups (5.5 oz Gruyere cheese, shredded
1.5 lbs medium or thick asparagus
1 tbls olive oil
salt and pepper
Preheat oven to 400 degrees. on a floured surface, roll the pastry into a 16x10" rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, light score pastry dough 1" in from the edges to mark a rectangle. Using a fork pierce dough inside the marking and 1/2" intervals. bake until golden, about 15 minutes.
Remove pastry shell from oven and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20-25 minutes.
1 sheet frozen puff pastry
2 cups (5.5 oz Gruyere cheese, shredded
1.5 lbs medium or thick asparagus
1 tbls olive oil
salt and pepper
Preheat oven to 400 degrees. on a floured surface, roll the pastry into a 16x10" rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, light score pastry dough 1" in from the edges to mark a rectangle. Using a fork pierce dough inside the marking and 1/2" intervals. bake until golden, about 15 minutes.
Remove pastry shell from oven and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20-25 minutes.
Zoodles with Creamy Avocado Pesto
So delish!
Zucchini, spiralized
1 tbls olive oil
Sauce:
ripe avocado
1 cup basil (or spinach leaves)
2 cloves garlic
1/4 cup pine nuts (or walnuts)
2 tbls lemon juice
salt, cracked black pepper to taste
3 Tbls olive oil
Spiralized zucchini and set aside on paper towel to soak up excess water.
Put the sauce ingredients (except olive oil) in a food processor and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cook for only a minute or 2. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with salt and pepper and a little Parmesan.
Zucchini, spiralized
1 tbls olive oil
Sauce:
ripe avocado
1 cup basil (or spinach leaves)
2 cloves garlic
1/4 cup pine nuts (or walnuts)
2 tbls lemon juice
salt, cracked black pepper to taste
3 Tbls olive oil
Spiralized zucchini and set aside on paper towel to soak up excess water.
Put the sauce ingredients (except olive oil) in a food processor and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cook for only a minute or 2. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with salt and pepper and a little Parmesan.
ROASTED CAULIFLOWER, TOMATO & GOAT CHEESE CASSEROLE
This can be a side dish OR a meal in itself! Super easy to make and SO DELISH!
1 medium-size head of cauliflower
3 Tbls olive oil, divided
salt & pepper to taste
1 small onion, finely chopped
1 garlic clove, minced
1 teas thyme
1 14.5 oz can diced tomatoes
1/4 teas coriander
a pinch of red pepper flakes
a pinch of ground cinnamon
2 large eggs
1/4 cup (3 oz) CRUMBLED goat cheese (it's drier than the stick)
2 Tbls freshly chopped parsley
Preheat oven to 450 degrees with the rack in the middle of the oven. Line a baking sheet with foil. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut cauliflower into 1/2" thick slices. Toss all of it with 2 Tbls olive oil, salt & pepper. Spread in an even layer on the baking sheet. Roast in oven 20 minutes, flipping the biggest slices after 10 minutes, until it is nicely browned. Remove from oven and transfer to a large bowl, chopping some of the biggest slices.
In the meantime, heat remaining tablespoon of olive oil in a large pan over medium heat. Add onions, generous pinch of salt and saute for 5 minutes until softened. Add garlic and thyme and cook until fragrant--about a minute. Add tomatoes, coriander, red pepper flakes and cinnamon, salt & pepper and bring to a simmer. Cover with a lid and cook over low heat for 15 minutes, until the sauce is fragrant. Add to bowl with the cauliflower and stir everything together. Rub a medium-large baking dish with olive oil and scrape cauliflower mixture into it.
In a small bowl beat eggs, then add goat cheese and beat together well. Pour over cauliflower mixture. Bake in the oven for 30 minutes, until top is beginning to brown. Remove from oven and allow to sit for 5-10 minutes, sprinkle with chopped parsley and serve.
1 medium-size head of cauliflower
3 Tbls olive oil, divided
salt & pepper to taste
1 small onion, finely chopped
1 garlic clove, minced
1 teas thyme
1 14.5 oz can diced tomatoes
1/4 teas coriander
a pinch of red pepper flakes
a pinch of ground cinnamon
2 large eggs
1/4 cup (3 oz) CRUMBLED goat cheese (it's drier than the stick)
2 Tbls freshly chopped parsley
Preheat oven to 450 degrees with the rack in the middle of the oven. Line a baking sheet with foil. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut cauliflower into 1/2" thick slices. Toss all of it with 2 Tbls olive oil, salt & pepper. Spread in an even layer on the baking sheet. Roast in oven 20 minutes, flipping the biggest slices after 10 minutes, until it is nicely browned. Remove from oven and transfer to a large bowl, chopping some of the biggest slices.
In the meantime, heat remaining tablespoon of olive oil in a large pan over medium heat. Add onions, generous pinch of salt and saute for 5 minutes until softened. Add garlic and thyme and cook until fragrant--about a minute. Add tomatoes, coriander, red pepper flakes and cinnamon, salt & pepper and bring to a simmer. Cover with a lid and cook over low heat for 15 minutes, until the sauce is fragrant. Add to bowl with the cauliflower and stir everything together. Rub a medium-large baking dish with olive oil and scrape cauliflower mixture into it.
In a small bowl beat eggs, then add goat cheese and beat together well. Pour over cauliflower mixture. Bake in the oven for 30 minutes, until top is beginning to brown. Remove from oven and allow to sit for 5-10 minutes, sprinkle with chopped parsley and serve.
Tuesday, September 27, 2016
Diane's Curried Rice Salad
Diane, the bookkeeper at the Yankee Flyer always brought this to any party we had (and there seemed to be a birthday every week) Delish! I brought this to Fall Rally 2016 and got lots of requests for the recipe!
CURRIED RICE SALAD
1 1/3 cups pre-cooked rice
3 Tbls finely chopped onion
1 Tbls vinegar
2 Tbls salad oil
3/4 teaspoon curry powder
2 teas salt
1 cup chopped celery
1/4 cup finely chopped green pepper
3/4 cup mayo
Cook rice. While still warm, add onion, vinegar, salad oil, curry powder & salt. Toss lightly, cover and chill 3 hours. Just before serving, add pepper and mayo.
CURRIED RICE SALAD
1 1/3 cups pre-cooked rice
3 Tbls finely chopped onion
1 Tbls vinegar
2 Tbls salad oil
3/4 teaspoon curry powder
2 teas salt
1 cup chopped celery
1/4 cup finely chopped green pepper
3/4 cup mayo
Cook rice. While still warm, add onion, vinegar, salad oil, curry powder & salt. Toss lightly, cover and chill 3 hours. Just before serving, add pepper and mayo.
Monday, August 1, 2016
Pizza Spaghetti (Squash) Pie
1 large spaghetti squash
1 lb Italian sausage (spicy chicken sausage is great) remove from casing
1/2 yellow onion, diced
1 cup pizza sauce (no sugar added variety)
1 teas dried basil
salt and pepper to taste
3 eggs, whisked
(Optional: add anything you like with pizza: veggies, basil, cheese)
Preheat oven to 400.
Cut spaghetti squash in half lengthwise Place squash cut side down on a baking sheet and back for 20-25 minutes. Remove and reduce oven temp to 350.
Remove threads of squash and place in 8x8 greased baking dish.
In a large pan over medium heat, add sausage and onion. Cook until no longer pink and broken up.
Add pizza sauce , dried basil and salt and pepper to the pan, mix well
Add sausage mixture to prepared dish and mix well with spaghetti squash threads
Add whisked eggs to the baking dish and mix until you can no longer see the eggs
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust.
Let rest for 5 minutes before serving.
1 lb Italian sausage (spicy chicken sausage is great) remove from casing
1/2 yellow onion, diced
1 cup pizza sauce (no sugar added variety)
1 teas dried basil
salt and pepper to taste
3 eggs, whisked
(Optional: add anything you like with pizza: veggies, basil, cheese)
Preheat oven to 400.
Cut spaghetti squash in half lengthwise Place squash cut side down on a baking sheet and back for 20-25 minutes. Remove and reduce oven temp to 350.
Remove threads of squash and place in 8x8 greased baking dish.
In a large pan over medium heat, add sausage and onion. Cook until no longer pink and broken up.
Add pizza sauce , dried basil and salt and pepper to the pan, mix well
Add sausage mixture to prepared dish and mix well with spaghetti squash threads
Add whisked eggs to the baking dish and mix until you can no longer see the eggs
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust.
Let rest for 5 minutes before serving.
Buffalo chick spag squash casserole
1 medium spaghetti squash
4 Tbls butter, ghee, coconut oil divided
2 cloves garlic, minced
1 medium carrot, diced
1/2 medium onion, minced
1 small red bell pepper, diced
1 lb. ground chicken
1 teas garlic powder
1 teas salt
1/4 teas blk pepper
1 cup Franks Red Hot Sauce
1/4 mayo
3 large eggs, whisked
chopped scallions and sliced avocado for garnish (optional)
4 Tbls butter, ghee, coconut oil divided
2 cloves garlic, minced
1 medium carrot, diced
1/2 medium onion, minced
1 small red bell pepper, diced
1 lb. ground chicken
1 teas garlic powder
1 teas salt
1/4 teas blk pepper
1 cup Franks Red Hot Sauce
1/4 mayo
3 large eggs, whisked
chopped scallions and sliced avocado for garnish (optional)
Blue cheese, crumbled
Preheat oven to 400 degrees
Cut the squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30/ 35 minutes or until soft. Remove squash and reduce oven to 350 degrees.
Grease an 8" square glass baking dish with 2 Tbls of the butter.
Let the squash cool for 5 minutes, remove the seeds and then use a fork to remove the threads and place them in the greased baking dish.
In a large saute pan over medium heat melt the remaining 2 Tbls of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
Remove from heat, then add the hot sauce and mayo and mix well to combine.
Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no long see the eggs.
Bake for 1 hour or until the top forms a slight crust. Let rest for 5 minutes before serving. Garnish with scallion ad avocado slices if wanted.
Preheat oven to 400 degrees
Cut the squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30/ 35 minutes or until soft. Remove squash and reduce oven to 350 degrees.
Grease an 8" square glass baking dish with 2 Tbls of the butter.
Let the squash cool for 5 minutes, remove the seeds and then use a fork to remove the threads and place them in the greased baking dish.
In a large saute pan over medium heat melt the remaining 2 Tbls of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
Remove from heat, then add the hot sauce and mayo and mix well to combine.
Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no long see the eggs.
Bake for 1 hour or until the top forms a slight crust. Let rest for 5 minutes before serving. Garnish with scallion ad avocado slices if wanted.
Miss Mollie's Cornbread
1 pkg corn muffin mix*
1 cup sour cream
1 can cream corn
1/2 cup oil
1/4 sugar
2 eggs
Mix beaten eggs with wet stuff, then stir in muffin mix.
Bake at 375 degrees for 1 hour.
*OR use this copycat recipe for Corn Muffin Mix:
2/3 cups flour
1/2 cup corn meal
3 Tbls sugar
1 Tbls baking powder
1/4 teas salt......Mix with Whisk
Add: 2 Tbls vegetable oil....then whisk til smooth and ADD to any recipe calling for a pkg of corn muffin mix.
Get ready to enjoy the MOISTEST cornbread evah!!!
1 cup sour cream
1 can cream corn
1/2 cup oil
1/4 sugar
2 eggs
Mix beaten eggs with wet stuff, then stir in muffin mix.
Bake at 375 degrees for 1 hour.
*OR use this copycat recipe for Corn Muffin Mix:
2/3 cups flour
1/2 cup corn meal
3 Tbls sugar
1 Tbls baking powder
1/4 teas salt......Mix with Whisk
Add: 2 Tbls vegetable oil....then whisk til smooth and ADD to any recipe calling for a pkg of corn muffin mix.
Get ready to enjoy the MOISTEST cornbread evah!!!
Friday, March 18, 2016
Joan J's camp Italian Deli appetizer
Such a delicious and EASY appetizer. After tasting this at one of our camping weekends, I made it several times more--Christmas in Texas 2015 and at the Ouellette Christmas. Tastes great at room temp too--so would make a nice addition to a vineyard picnic basket.
1/4 lb. each: Genoa Salami, Deli Pepperoni
1/4 lb. each: Provolone Cheese, Swiss Cheese.
2 cans Crescent rolls
2 eggs
Parmesan Cheese
Grease a 9x13 pan. Put one can of crescent rolls on bottom. Layer the meat and cheese. Whisk eggs with Parmesan cheese, black pepper. Pour 3/4 of egg mixture over meat & cheese layers. Place second can of crescent rolls on top. Pour remaining egg mixture.
Bake at 350 degrees for 30 minutes, covered. Uncover for 10 additional minutes.
1/4 lb. each: Genoa Salami, Deli Pepperoni
1/4 lb. each: Provolone Cheese, Swiss Cheese.
2 cans Crescent rolls
2 eggs
Parmesan Cheese
Grease a 9x13 pan. Put one can of crescent rolls on bottom. Layer the meat and cheese. Whisk eggs with Parmesan cheese, black pepper. Pour 3/4 of egg mixture over meat & cheese layers. Place second can of crescent rolls on top. Pour remaining egg mixture.
Bake at 350 degrees for 30 minutes, covered. Uncover for 10 additional minutes.
Red & Green Christmas Jalapeno Jelly
I've made this several time-SO EASY.... serve with cream cheese on a cracker. It makes a good gift too!
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups sugar
1 1/2 cups apple cider vinegar
1 (6 oz) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine chopped peppers, sugar and vinegar. Bring to a rolling boil;
boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups sugar
1 1/2 cups apple cider vinegar
1 (6 oz) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine chopped peppers, sugar and vinegar. Bring to a rolling boil;
boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
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