Spinach and Strawberry Salad

 

Source:  Cousin Margie Plachinski

1 pound or 2 packages (10-ounces each) fresh spinach

1 pint fresh strawberries

1/2 cup coarsely-chopped pecans, toasted

1/3 cup red wine vinegar

1/4 teaspoon salt

1/2 cup granulated sugar

1 teaspoon dry mustard

1 tablespoon instant minced dehydrated onion

3/4 cup vegetable oil

1 tablespoon poppy seeds

To toast pecans, place in a shallow dish and toss with 2 tablespoons melted butter.  Toast in a 350 degree F oven for 10 minutes, stirring once.

Wash and dry spinach.  Remove stems from spinach.  Hull strawberries, wash and slice.  Place spinach in a bowl with strawberries and pecans.  

In a blender or food processor,  combine red wine vinegar, salt, sugar, dry mustard, dehydrated onion, and oil.  Blend or process until slightly thickened.  Stir in poppy seeds.

Pour dressing over salad and toss lightly.  Serve at once.

Makes 8 servings.

Parmesan Breaded Chicken

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon oregano

1/4 teaspoon dried rosemary

1/4 teaspoon basil

1/4 teaspoon pepper

4 chicken breasts, skinned

1/2 cup buttermilk

Preheat oven to 350 degrees F.  Spray a baking pan with non-stick cooking spray.

Combine first six ingredients in a shallow bowl.  Pour buttermilk in a separate bowl.

Dip the chicken breasts in buttermilk.  Then roll in bread crumb mixture.  Place chicken (bone-side down) on the pan.  Cover with foil.

Bake for 25 minutes.  Remove foil and bake 20 minutes longer or until internal temperature of the chicken reaches 165 degrees F.

Serves 4.

Skirt Steak Saltimbocca

 

Source:  Food & Wine Magazine

Saltimbocca is an Italian dish traditionally made with veal that's wrapped with sage and prosciutto.  To mix things up, skirt steak replaces the veal; the thinly pounded steaks cook in just minutes and are remarkably tender.

1 - 12-ounce skirt steak (about 1 inch thick), trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
12 fresh sage leaves, divided
4 thin slices prosciutto (about 1 1/2 ounces)

1/4 cup extra-virgin olive oil

4 medium garlic cloves, unpeeled, crushed

1/3 cup lower-sodium chicken broth 

1/3 cup dry white wine

2 tablespoons cold unsalted butter

Cut steak crosswise into 4 (3-ounce) pieces.  Lightly pound each piece between 2 pieces of plastic wrap using a meat mallet or rolling pin until each piece is about 1/4-inch thick.  Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over steaks.  Place 2 sage leaves on each steak.  Wrap 1 piece of prosciutto around each steak, pressing to adhere.  (Prosciutto should cover the sage leaves.)

Heat olive oil in a large skillet over medium-high heat.  Add garlic cloves and remaining 4 sage leaves to the pan.  Cook, stirring often, until garlic is lightly browned and sage is crispy, about 2 minutes.  Transfer to paper towels to drain; remove garlic peels, and set garlic cloves and sage aside.  Pour half of oil in skillet into a heatproof bowl, and set aside; reserve remaining half of oil in skillet.

Reheat oil in skillet over medium-high.  Add two steak pieces, and cook, undisturbed, until prosciutto is browned and crispy, 1 to 2 minutes.  Flip steaks, and cook until prosciutto is crispy and steaks are cooked to desired degree of doneness, about 2 minutes for medium-rare.  Transfer to a plate, and let rest.  Discard oil in skillet.  Add reserved oil to skillet, and repeat cooking process with remaining 2 steaks.  Transfer to plate with reserved steaks.  Do not wipe skillet clean.

Add broth and wine to skillet, and cook over medium-high, stirring occasionally and scraping up any browned bits from bottom of skillet using a wooden spoon, until reduced by half, about 3 minutes.  Remove from heat and gradually whisk in butter until emulsified and creamy, about 1 minute.  Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.  Serve steaks immediately with sauce, and garnish with reserved crispy sage and garlic cloves.

Double-Layer Pumpkin Pie

 

This is a pumpkin pie for people who don't like pumpkin pie.  It is one of those recipes that was popular decades ago and was printed in cooking magazines (probably an advertisement for Cool Whip).  

For bottom filling:

8 ounces cream cheese, softened

1 tablespoon half & half

1 tablespoon granulated sugar

1 1/2 cups non-dairy whipped topping (like Cool Whip)

Graham cracker crust

For top filling:

1 cup cold half & half

2 - 4-serving size packages of vanilla instant pudding

1 - 16-ounce can pumpkin

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

For bottom filling:  Mix cream cheese, 1 tablespoon half & half and sugar in large bowl until smooth.  Gently stir in whipped topping.  Spread on bottom of graham cracker crust.

For top filling:  Pour 1 cup half & half into a bowl.  Add pudding mix.  Beat with wire whisk until well blended.  (Mixture will be thick.)  Stir in pumpkin and spices and mix well.  Spread over cream cheese layer.

Refrigerate at least 3 hours.  Serve with whipped topping. 

Snowflake Martini

This drink is a Christmas tradition in our house.  A warm, cozy fire in the fireplace and this tasty martini.  

3 ounces white chocolate liqueur (preferably Godiva or Mozart White Chocolate Vanilla Cream Liqueur)
2 ounces vanilla vodka
2 tablespoons heavy cream
ice for cocktail shaker
vodka for rim
granulated sugar for rim

Pour a small amount of vodka on a small plate or shallow bowl.  On another small plate or shallow bowl, put a small amount of sugar.  Wet the rim of your martini glass with the vodka.  Dip it into the sugar until rim is coated.  Glasses are ready!

In a cocktail shaker, combine white chocolate liqueur with vanilla vodka and heavy cream.

Fill shaker with ice and shake well.

Strain mixture into a prepared glass and serve.

Makes 1 martini.

Aleta just likes snowflakes!

Pumpkin Chocolate Chip Scones

 

Source:  The Magnolia Bakery Handbook

Though pumpkin and chocolate may not jump out at you as a match made in heaven, they share a sweet, earthy richness that is quite delicious.  Aromatic warming spices add another dimension that brings these moist scones to life.

2 3/4 cups (371 g) all-purpose flour
1/3 cup (66 g) light brown sugar
1 tablespoon (12 g) baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 cup (1 stick/113 g) unsalted butter, very cold or frozen, grated
1 cup (180 g) semisweet chocolate chips
2/3 cup (150 g) canned unsweetened pumpkin puree
1/4 cup (74 g) dark maple syrup
1 egg
2 tablespoons heavy cream
2 tablespoons coarse sanding sugar

Preheat the oven to 350 degrees F.  Line a sheet pan with parchment paper.

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and spices.

Add the grated butter pieces, gently tossing them to make sure they are completely coated with the flour mixture.  Stir in the chocolate chips and gently toss to coat.

In a liquid measuring cup, whisk together the pumpkin puree, maple syrup, and egg until smooth.

Create a well in the flour mixture and gently stir in the pumpkin mixture until it all comes together.  Do not overmix.  If you still have loose flour, you may need to add a tablespoon of cream.

Turn the dough out onto a lightly-floured surface.  Using a bench scraper, fold the dough over onto itself from back to front, give it a half a turn, and repeat quickly until the dough is smooth and evenly incorporated.  Do not overwork.

Gently pat the dough into a 6- to 7-inch round about 1 inch thick.  With a lightly-floured chef's knife, cut the dough into 6 equal wedges.

Transfer to the prepared baking sheet, brush with the heavy cream, and sprinkle lightly with the sanding sugar.

Bake for 10 to 12 minutes.  Rotate the pan from front to back and continue baking for 10-12 minutes, or until lightly golden brown.  To test for doneness, stick a cake tester in the center of a scone.  If it comes out clean, the scone is done.

Let the scones cool on a cooling rack for 10 to 15 minutes before serving.

Variation:  Maple-Glazed Pumpkin Chocolate Chip Scones.  Omit the coarse sanding sugar on top.  Make the maple glaze from the Maple Pecan Scones (see previous recipe).  Once cool, drizzle the scones with the glaze. 

Makes 6 scones.

Onion Roasted Potatoes

These are quick and easy to make for a family dinner or for company.  I always keep some envelopes of onion soup mix on hand just for this recipe.

2 pounds red potatoes, cut in half
1 envelope onion soup mix
1/3 cup olive or vegetable oil

Preheat oven to 450 degrees.  Put all ingredients into a plastic bag (such as Ziploc).  Close bag and shake until potatoes are evenly coated.  Empty potatoes into a shallow baking pan.  Bake, stirring occasionally, for 40 minutes or until potatoes are browned.  Garnish with chopped parsley if desired.

Wisconsin Beer Cheese Soup

1/4 pound bacon

1/4 cup plus 2 tablespoons all-purpose flour

1/2 cup cold water

2 cups milk

1 1/2 cups (12 ounces) beer

8 ounces (2 cups) medium cheddar cheese, shredded

8 ounces (2 cups) Colby cheese, shredded

1 garlic clove, minced

1 teaspoon Worcestershire sauce 

6 pretzel rolls, optional

3 tablespoons minced fresh chives

Fry bacon in a large skillet over medium heat until crisp.  Remove bacon to paper towels to drain.  When cool enough to handle, crumble bacon.  Set aside.

Combine flour and cold water in a bowl until smooth.  Whisk the milk, beer, cheddar, Colby, garlic, and Worcestershire sauce in a large saucepan over medium heat, whisking constantly until cheeses are melted.  Slowly whisk in flour mixture.  Cook over medium heat, whisking constantly for 8-10 minutes or until soup is thickened.

Hollow out pretzel rolls, if desired, with a sharp knife for bowls.  Spoon soup into rolls or serving bowls.  Garnish with chives and reserved bacon.

Hot Chocolate

6 cups whole milk
1 teaspoon freshly-ground nutmeg
1 1/2 teaspoons ground cinnamon
3 ounces good-quality semisweet chocolate, broken into chunks (do not use chocolate chips)
1/2 cup unsweetened cocoa powder (preferably Dutch process cocoa)
1/2 cup boiling water
2 teaspoons vanilla extract
Long cinnamon sticks for stirring

Heat milk, nutmeg, cinnamon, and semisweet chocolate chunks in heavy medium sauce pan, stirring constantly, until chocolate is melted.  Set aside.

Combine cocoa powder, sugar, and boiling water in large sauce pan and stir to make thick paste.  Whisk in milk mixture.  Cook over medium heat, stirring, until well-blended and hot.  (Hot chocolate can be made several hours ahead.  Cool, cover and refrigerate.  Reheat, stirring when needed.)

To serve, pour hot chocolate into cups or mugs.  Garnish each serving with a cinnamon stick.  Makes 6 to 8 servings.

Lemon Poppy Seed Summer Squash Bread

 

I made this recipe with delicata squash.  It's dense and lemony.  This is one of my favorite quick bread recipes.

1 cup melted unsalted butter

2 cups granulated sugar

juice and zest from 2 small lemons

1 teaspoon almond extract

1/2 teaspoon vanilla extract

3 large eggs

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 cups all-purpose flour

2 cups grated summer squash (do not squeeze out moisture)

1 tablespoon poppy seeds

Preheat the oven to 350 degrees F.  Lightly grease two 9x5-inch loaf pans; set aside.

Place the melted butter, sugar, lemon juice zest, almond extract, and vanilla extract in a large mixing bowl.  Cream together until fluffy and light in color, about 1 to 2 minutes.

Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.

In a separate bowl, combine the salt, baking soda, baking powder, and flour.  

On the mixer's lowest setting, add the flour mixture to the wet mixture and blend until just combined.  Do not overblend.  

Fold in the squash and poppy seeds.  Divide the batter between the prepared loaf pans.  

Bake for 50-60 minutes, until a toothpick inserted into the middle of the loaf comes out clean.  Let the bread cool in the pans for 10 minutes, then turn them out onto a wire rack to finish cooling.

Banana Pecan Pancakes

Source: Southern Living Homestyle Cookbook

1 1/2 cups Pancake Mix (see below)
1 tablespoon sugar

1 1/2 cups buttermilk

1 large egg, lightly beaten
1 tablespoon vegetable oil
1 cup chopped banana
1/4 cup toasted chopped pecans

Combine Pancake Mix and sugar in a medium bowl.   Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear.  Stir in chopped banana and pecans.

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet.  Cook 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done.

Pancake Mix

6 cups all-purpose flour

3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt

Stir together all ingredients in a large bowl; store in a zip-top plastic bag up to 6 weeks.

Turkey and Sweet Potato Frittata

This recipe is based on a recipe that Steve picked up at the grocery store.  It is a great way to use leftover turkey. 

5 large eggs
3 large egg whites
1 teaspoon kosher salt
freshly cracked black pepper
2 ounces grated Gruyere cheese (you can substitute Swiss)
1 tablespoon olive oil
1 small onion, chopped
1 peeled large sweet potato, diced into 1/2-inch pieces
1 teaspoon fresh or 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
6 ounces leftover cooked turkey breast, chopped
1 loose cup baby spinach, roughly chopped
3 green onions, chopped, white part and green part separated
4 ounces shredded cheddar cheese

Preheat the oven to 400 degrees F.

Crack the eggs and add egg whites into a large bowl.  Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and whisk until blended.  Mix in cheese.

Heat a 10-inch non-stick oven safe skillet over medium heat.  Add the oil, onions, and white part of green onions to the pan and saute, stirring frequently, until the onions are golden, 5-6 minutes.

Add the sweet potatoes and thyme.  Season with 3/4 teaspoon salt, garlic powder, paprika, and a pinch of black pepper.  Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.

Keep the cover off at this point.  Add the chopped turkey to the skillet and stir to combine.  Add the spinach, and cook until wilted, about 2-3 minutes.  

Pour the egg mixture into the skillet.  Reduce the heat to low and cook until the edges are set, 6-8 minutes.

Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8-10 minutes.  Add the grated cheddar and return it to the oven until the cheese melts, 1-2 minutes.  Cut the frittata into 6 wedges and serve.  Garnish with green part of green onions.

Lora Brody's Rugelach

Source:  Lora Brody's Christmas Cookie Book

You can probably tell by looking at the picture that these are really light and rich and tasty.  The apricot jam and golden raisins makes this both sweet and tangy.  They are fun to make too.  A little time consuming, but so so worth it.  Rugelach are made at Christmas time.  But why?  They are not red and green.  They are too good to allocate to one month of the year.  Lora Brody is talented.  These are the best.

Dough:
1 - 8-ounce cream cheese
1 cup unsalted butter
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups bleached all-purpose flour (sift into the cup and level off)
1/4 teaspoon salt (optional)

Filling:
1/4 cup + 2 tablespoons granulated sugar
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups golden raisins
1 cup coarsely-chopped walnuts
1/4 cup apricot preserves (well stirred)

Topping:
1/4 cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Soften the cream cheese and butter.  In a mixing bowl, cream the cream cheese and butter until blended.  Beat in the sugar and vanilla extract.  On low speed, beat in the flour and the optional salt until incorporated.

Scrape the dough onto a piece of plastic wrap and press it together to form a ball.  Divide the dough into 4 portions and cover each with plastic wrap.  Refrigerate for two hours or overnight.

Filling:  In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.  Remove the dough from the refrigerator and allow it to sit on the counter for 15 minutes or until it is malleable enough to roll.

Place 2 oven racks in the upper and lower thirds of the oven.  Preheat oven to 350 degrees.

Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking.  Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves.  Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves.  Press the filling firmly and evenly over the dough.  Using a sharp knife, cut the dough circle into 12 triangles or pieces of 'pie.'

Use a thin knife, if necessary to loosen the triangles from the board.  Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape.  Place the Rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets (cookie sheets lined with parchment or buttered).  Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.  

For the topping, brush the Rugelach with milk.  In a small bowl, stir together the sugar and cinnamon, and sprinkle the Rugelach with it.  Bake for 16- to 18 minutes or until lightly browned.  For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.   Makes 4 dozen cookies.

Cinnamon Sugar Pecans

1 pound pecan halves

Egg whites from one egg

1 tablespoon water

3/4 cup granulated sugar

1 tablespoon cinnamon

1 teaspoon salt

Preheat oven to 250 degrees F.

Mix sugar, cinnamon, and salt together in a small bowl.

In a large bowl, whisk egg white and water until frothy.  Add the pecans to the egg white mixture and stir with a large spoon to coat the pecans.  Add cinnamon, sugar, salt mixture and stir with a large spoon until coated.

Spread pecan mixture onto a large cookie sheet and bake for one hour at 250 degrees.  Stir every 15 minutes.  Let pecans cool on pan.  Store in a sealed container at room temperature.

Butterscotch Torte

This is a recipe that my mother used to make when I was a child.  I always loved it.  I made it recently and am happy that it went over well.  

1 cup flour
1/2 cup butter, softened
1 1/4 cups finely-chopped pecans
1 cup powdered sugar
1 - 8-ounce package cream cheese, room temperature
1 - 12-ounce container non-dairy whipped topping (Cool Whip)
1 - 4-serving size package instant butterscotch pudding
2 cups cold milk

In a medium bowl, combine flour, butter, and 3/4 cup of the pecans.  Press into bottom of a 9 x 13-inch baking pan.  Bake at 375 degrees for 15 to 18 minutes until top looks dry.  (Tip:  Put in freezer after taking it out of the oven so that next ingredients spread more easily.)

In another bowl, beat together powdered sugar and cream cheese.  Blend well.  Spread evenly over cooled crust.  Spread half of whipped topping over cream cheese layer.

In yet another bowl, beat together pudding mix and milk on low speed of electric mixer for 1 to 2 minutes, until thick.  Spread evenly over whipped topping.  Spoon remaining whipped topping in small dollops over pudding layer.  Spread whipped topping carefully to cover pudding.  Sprinkle top with remaining 1/2 cup chopped pecans.  Cover and refrigerate until well chilled. 

Cheesy Potatoes

This is a recipe that my mom gave me and I've made it many times when company is coming or we are having a party.  It's the dish that people most comment on and I always run out.  I like it because I can make it early in the day in advance and then slide it into the oven an hour and a half before serving it.  

4 pounds frozen hash browns
1 large yellow onion, chopped (This is my addition to the recipe)
1 pint half and half
1 1/2 cups butter (3 sticks)
1 pound Velveeta

Line a large baking pan with heavy-duty foil.  Spray foil with non-stick cooking spray.  Pour hash browns and chopped onions into the pan.  Break up any clumps and mix the onions with the hash browns.

Melt half and half, butter, and Velveeta together, in a pan, over low heat.  Stir frequently so it doesn't burn on the bottom.  Pour over hash brown mixture in pan.  Mix together.  Refrigerate for at least one hour.

Bake uncovered at 350 degrees for 1 1/2 hours until browned.

Overnight French Toast Muffins

Source:  Fine Cooking Magazine

Since the preparation can be done the night before, all you need to do in the morning is pop the muffin tin into the oven.  

For the streusel:

1/2 cup all-purpose flour

1/2 cup old-fashioned rolled oats

2 tablespoons light brown sugar, packed

1/4 teaspoon ground cinnamon

1/4 teaspoon table salt

3 tablespoons unsalted butter, melted

2 tablespoons pure maple syrup

For the muffins:

5 tablespoons unsalted butter

3/4 cup whole or 2% milk

1/2 cup light brown sugar, packed

3 large eggs

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon table salt

8 slices day-old bread, preferably challah or brioche, cut into 1-inch cubes

Make the streusel:

Put the flour, oats, sugar, cinnamon, and salt in a medium bowl, and stir until evenly combined.  Add the butter and syrup, and stir until moist clumps form and there are no dusty bits at the bottom of the bowl.

Make the muffins:

Generously coat a standard 12-cup muffin tin with 1 tablespoon of the butter.

In a small saucepan or microwave-safe bowl, melt the remaining 4 tablespoons butter, then transfer to a large bowl.  Add the milk, sugar, eggs, vanilla, cinnamon, and salt, and whisk until combined.  Fold the bread into the egg mixture until evenly moistened.  Divide the soaked bread among the wells, then gently press the top of each to flatten slightly.  Sprinkle the streusel evenly over the tops of the muffins, and gently press it down with your hands.  Cover the pan with plastic wrap, and refrigerate at least 2 hours or overnight.

Position a rack in the center of the oven, and heat the oven to 350 degrees F.  Uncover the muffins, and bake until light golden brown and a tester inserted in the center comes out clean, 20 to 25 minutes.  Let the muffins cool in the pan for 5 minutes.  Run a thin knife around each muffin, then remove from the pan and transfer to a wire rack.  Let cool 5 minutes before serving warm. 

Roasted Garlic Parmesan Mashed Potatoes

1 head garlic
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/4 cups grated parmesan cheese (about 4 ounces)
1 sprig rosemary, plus 1 teaspoon chopped leaves, plus 1 sprig for garnish
2 1/2 pounds russet potatoes (4-5 medium), peeled and cut into large chunks
Kosher salt
1/2 cup milk
1 stick salted butter, cut into pieces, at room temperature
1/2 cup mascarpone cheese

Preheat the oven to 375 degrees F.  Slice off about 1/4 inch from the top of the garlic.  Place on a sheet of foil and drizzle with olive oil.  Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes.  Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary.  Bake until golden and bubbling, 5 to 6 minutes.  Let cool on the baking sheet.

Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch.  Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil.  Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes.

Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan.  Add the milk and rosemary sprig.  Heat over medium heat, stirring occasionally, until hot but not boiling.  Reduce the heat to low and keep warm.

Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes.  Strain the milk mixture into the pot with the potatoes, pressing on the solids.  Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher.  Fold in the mascarpone and the remaining 1/4 cup parmesan.

Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving.  Garnish with a rosemary sprig.

Serves 6-8.

Patty Pan Squash Pancakes

This savory pancake is a great way to use patty pan squashes that are growing in your garden.  This is nice served as a side dish or a light dinner.

2 tablespoons vegetable stock
2 eggs
1 cup baking mix (like Bisquick)
4 patty pan squashes, seeds removed and grated
1/2 cup diced onions
1/4 cup grated Parmesan cheese
1 clove garlic, minced
Vegetable oil for pan

Whisk vegetable stock and eggs together in a large bowl.  Stir in baking mix until wet.  Stir in squash, onion, Parmesan cheese, and garlic into mixture until batter is evenly mixed.  Set aside for 5-10 minutes.

Heat oil on a large skillet to 350 degrees.

Spoon batter, 1/4 cup per pancake into the hot oil.  Spread batter so the pancake is thin.  Cook until the pancakes are golden brown, 2-3 minutes per side.  

Transfer pancakes to a plate lined with paper toweling and keep warm in a 200 degree oven until all pancakes are done.  Serve with maple syrup or applesauce.

Makes about 8 pancakes.

Everything Banana Bars

 
1/2 cup unsalted butter, softened
1/2 cup peanut butter (creamy or crunchy)

1/2 cup light brown sugar

1 teaspoon vanilla

2 large eggs

2 cups quick-cooking oats

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 cups mashed bananas (very ripe)

1 cup chocolate chips (milk or semi-sweet)

Topping:

1/2 cup peanut butter (creamy or crunchy)

1/2 cup light brown sugar

1/2 cup quick-cooking oats

1/2 cup chocolate chips (milk or semi-sweet)

Preheat oven to 350 degrees F.  Spray a 9- by 13-inch baking pan with non-stick cooking spray; set aside.

To make the bread batter, cream the butter, peanut butter, and brown sugar together with an electric mixer, until it is light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.

In a separate bowl, whisk together the oats, baking powder, and baking soda.  Add the oat mixture to the ingredients in the mixer and beat on low to medium speed until well combined.  Fold in the mashed bananas and 1 cup chocolate chips.

To make the topping, in a small bowl, stir the peanut butter, brown sugar, and oats together with a fork until crumbly.  Stir in a 1/2 cup chocolate chips.

Spread the bread batter evenly into the prepared pan.  With your fingers, sprinkle the topping evenly over the batter.

Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.  Let cool in the pan for at least 30 minutes before cutting into bars.  

Makes 24 bars.

Tuna Cheesies

Recipe adapted from Food Network Kitchen

Do you know what total bliss is?  Steve and me sharing a tuna melt sandwich at lunch time at a ski resort (with a side of boozy hot chocolate with whipped cream).  When I think of tuna melts, I think of skiing.  We love tuna melt sandwiches.  

You can make them open face on an English muffin, or baked in a bun (like photo at right), or grilled between two pieces of bread like a grilled cheese sandwich.  

It's good to double the batch and have it on hand to make sandwiches during the week.  This is the best recipe I've found so far.  

I'm making it on buns tonight so preheat the oven to 375 degrees F.

2 - 6-ounce cans white meat tuna packed in water, drained

2 tablespoons minced celery

2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained

1 teaspoon minced flat-leaf parsley

1/3 cup prepared mayonnaise

1 tablespoon whole grain mustard

1 cup shredded sharp cheddar cheese

Salt

Pepper

Freshly squeezed lemon juice, to taste (optional)

In a small bowl break up the tuna with a fork.  Toss with celery, onion, and parsley.  Add the mayonnaise, mustard, and cheese.  Season with salt and pepper.  Stir to combine.  Add lemon juice, if using.

Split open four buns and spread tuna mixture onto buns.  Place on a baking sheet and cover loosely with foil.  Bake for 25 minutes.  Serve immediately.  

Honey-Lemon Cottage Cheese Pancakes

Source:  Better Homes and Gardens Magazine

Last year, Tyler and I quickly made these pancakes before a Formula One race started.  The good thing about them is that they have a lot of added protein from adding a carton of cottage cheese.  They are light and a little more dense at the same time.  8000 times better than box mixes.

6 eggs
1 - 16-ounce carton cottage cheese
2 tablespoons honey
2 tablespoons unsalted butter, melted
2 teaspoons vanilla
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Butter, maple syrup, and/or berries or fruit or nuts or whatever

In a large bowl, stir to combine the eggs, cottage cheese, honey, butter, vanilla, and zest.  Add flour baking powder, baking soda, and salt.  Stir just until moistened.  (Batter should be slightly lumpy.)

Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook over medium about 2 minutes.  Flip when top is bubbly and edges are slightly dry.  Cook an additional 2 minutes or until both sides are brown.  Keep warm in a 200 degree F oven while cooking remaining pancakes.  Serve warm with butter, maple syrup, or toppings of choice.  Makes 4 servings.

Each serving:  341 calories, 1 gram fat, 205 mg cholesterol, 792 mg sodium, 43 grams carbohydrates, 1 gram fiber, 17 grams sugar, 17 grams protein

Ultimate Cheesecake

Adapted from a recipe by Tyler Florence

A number of years ago, my lovely daughter requested that I make an Oreo cheesecake.  The daughter is lovely, the cheesecake was not.  It was tasty enough, but I wasn't really happy with hard brown edges.  Back to the drawing board.  Let's start with basics....

Thus, it was time to turn to one of my favorite TV superhero chefs--Tyler Florence.  I just love his enthusiasm for food.  I have learned a lot from the guy!

With renewed determination and confidence, we made this cheesecake based on Tyler Florence's Ultimate Cheesecake.  We skipped the lemon blueberry topping that Tyler uses.  (I wouldn't have because I love blueberries, but Kate doesn't like them.)

Crust:

2 cups finely-ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

In a mixing bowl, combine the ingredients for the crust with a fork until evenly moistened.  Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides.  Refrigerate while you are preparing the filling.

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs (room temperature)
1 cup sugar
1 pint sour cream (room temperature)
1 lemon, zested
1 dash vanilla extract

Preheat the oven to 325 degrees F. 

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.  Add the eggs one at a time, and continue to beat slowly until combined.  Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla.  Periodically scrape down the sides of the bowl and the beaters.  The batter should be well-mixed, but not overbeaten.  Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of heavy-duty aluminum foil and fold up the sides around it. Place the cheesecake pan in a large roasting pan.  Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.  Bake for 45 minutes.

The cheesecake should still jiggle in the center (it will firm up after chilling), so be careful not to overbake it.  Let cool in the pan for 30 minutes.  Chill in the refrigerator, loosely covered, for at least four hours (overnight is better).

Loosen the cheesecake from the sides of the pan by running a thin metal spatula or knife around the inside rim.  Unmold and transfer to a cake plate.

Slow Cooker Zucchini Soup

Stolen from All Recipes Website

Okay, when the zucchini in the garden are going crazy, this is a great recipe to use for this prolific vegetable.

This is a recipe for zucchini soup which I found on All Recipes www.allrecipes.com.   It has many ingredients that individual family members don't like--celery, green pepper....  It got good reviews on All Recipes and we found it to be awesome.  Hint:  Use the unloved vegetables too.  This is definitely a soup that we will make many times and the beauty of it is it's done in the slow cooker.  

1 1/2 pounds sweet Italian sausage (remove casings)
2 cups 1/2-inch pieces celery
2 pounds zucchini, cut into 1/2-inch slices
2 (28-ounce) cans diced tomatoes
2 green bell peppers, cut into 1/2-inch slices
1 cup chopped onions
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/4 teaspoon garlic powder
6 tablespoons grated Parmesan cheese, or to taste

Heat a large skillet over medium-high heat.  Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.  Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.

Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.

Cook on low for for 4-6 hours.  Garnish each serving with 1 tablespoon Parmesan cheese.

Serve with French bread or serve over rice or noodles.

Serves 6.

Zucchini Nut Bread

Gosh, in summer when you leave town for a few days and when you come back you see your zucchini plants have been going crazy, there is one thing to do.  Make zucchini bread!  Before long, I'll have an abundance of vegetables.  

When Kate was a little girl, she hated nuts in baked goods.  I pulverized the walnuts and put them in anyway.  She never knew....

3 eggs

1 cup oil

2 1/4 cups sugar

1 tablespoon vanilla

2 cups coarsely-grated zucchini

3 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons cinnamon

1 cup chopped walnuts

Preheat oven to 350 degrees F.  Grease and flour two loaf pans.  

In an electric mixer, beat eggs until they are light and fluffy.  Add oil, sugar, and vanilla.  Blend well.  Stir in grated zucchini.  

In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.  

Blend the dry mixture into the creamed mixture only until combined.  Do not overmix.  Fold in the walnuts.

Pour the batter into two greased and floured loaf pans.  Bake at 350 degrees F for 50-60 minutes.  Test for doneness with a toothpick or cake tester.  Let them cool for 10 minutes before removing them from the pans.  After taking them out of the pans, cool breads on a wire rack.

Makes 2 loaves of bread.

Margarita Slush

Source:  Uncle Jack Kucera

Doesn't that look frosty and delicious!!  Having a container of the slush in the freezer is a very handy thing.  Just mix it with 50/50 and you have a fiesta!

5 cups water
1/2 cup sugar

Mix water and sugar in saucepan and boil on stove for about 10 minutes to dissolve sugar.  Let cool.

12 ounces orange juice concentrate
12 ounces limeade concentrate
1 cup tequila
1 cup triple sec

Mix all together with cooled water and sugar.  Freeze in 1/2 gallon container.

When you want a cool drink on a warm night, mix one half slush to one half Graf's 50/50 soda.  Stir. Enjoy!

Beef and Black Bean Burrito Bowl

 

Adapted from a Hello Fresh recipe

On Friday nights, we like to eat dinner in the great room so that we can watch a television series together.  We are backtracking a bit and are watching 1883.  These burrito bowls served with blue corn tortilla chips were just delicious!  As with all Hello Fresh recipes, it makes twice as much as we can eat at one time so we will be taking the leftovers and wrapping them in tortillas to make burritos during the week.  The air fryer makes short work of frying up crispy burritos using any ingredients.  It's our favorite device and we use it every day.

1 small beef steak of your choice

1 medium yellow onion

1 15 ounce can (or so) of black beans

13.4 ounce can (or so) of corn, drained (see note)

2 tablespoons butter

1/2 cup jasmine rice, uncooked

4 tablespoons seasoned vegetable base (I use Better Than Bouillon)

1 tablespoon Southwest spice blend

1 Roma tomato

Fresh parsley (or cilantro if you prefer)

1 lime

Extra virgin olive oil

4 tablespoons sour cream

1/2 cup shredded cheese (I used Co-Jack for this recipe--colby and Monterey Jack)

Salt and pepper

1 teaspoon hot sauce (optional)

Blue corn tortilla chips

Prep:

Halve, peel, and dice onion.  Drain and rinse beans and corn, keeping them separate.  Season and grill the steak using your preferred method.  (I used an air fryer and seasoned the steak with seasoned salt.)  Cut steak into small pieces.  

Cook rice and beans:

Melt 2 tablespoons butter in a medium pot over medium-high heat.  Add onion and cook until softened, 4-5 minutes.  Stir in rice, beans, vegetable base, and half of the Southwest spice blend (you'll use the rest later).  Add 3/4 cup water and a big pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender, 15-18 minutes.  Mix in the grilled steak.  Keep covered off the heat until ready to serve.

Char corn:  

Meanwhile, dry corn thoroughly with paper towels, removing as much moisture as possible.  Heat a large, preferably nonstick pan over high heat.  Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes.  If corn begins to pop, cover pan.  Note:  In summer, we cut corn off roasted corn on the cob and freeze it so I always have roasted corn in my freezer.  This is what I used.

Make salsa:  

Dice tomato.  Finely chop parsley or cilantro.  Zest and quarter lime.  In a medium bowl, combine charred corn, tomato, half of the parsley or cilantro, remaining Southwest spice blend, a pinch of lime zest, a large drizzle of olive oil, and a squeeze of lime juice to taste.  Season with salt and pepper to taste.  

Make crema:

In s small bowl, combine sour cream and as much remaining lime zest and juice as you like.  Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.  Season with salt and pepper.

Finish and serve:

Fluff rice mixture with a fork.  Divide between two bowls and top with salsa, cheese, and remaining parsley or cilantro.  Drizzle with crema and as much hot sauce as you'd like.  Serve with tortilla chips for dipping and any remaining lime wedges on the side.  

Hello Fresh Tip:  Next time, switch up your salsa routine by adding diced mango, kiwi, or pineapple.