Category Archives: Recipes

Brie, Pear, and Arugula Pizza

This Brie, Pear and Arugula pizza would be great for an appetizer. I used a pound of store bought fresh pizza dough found in the deli section which really made this easy to make. If you want to make your own dough here’s a link to one of Kathy’s recipes for pizza dough.

Ingredients:

  • 1 pound of pizza dough
  • 1/2 cup red onion sliced thin
  • 1 small round of Brie (4 oz.) sliced.
  • 2-3 fresh pears cored and sliced
  • A handful of Arugula
  • Salt and Pepper to taste
  • Olive oil

Method:

  1. Preheat oven to 425 degrees.
  2. Prepare pizza pan with a little olive oil to coat.
  3. Prepare a surface with a little flour to roll out your pizza dough to fit your pan.
  4. Transfer dough to pan and stretch to fit nicely.
  5. Top dough evenly with the red onion slices.
  6. Bake in oven for up to 12 minutes until the dough is golden.
  7. Remove from oven and turn the oven to broil.
  8. Carefully add the Brie and Pears evenly on the dough.
  9. Salt and pepper these ingredients to your taste.
  10. Scatter the Arugula on top of the Brie and Pears.
  11. Sprinkle with olive oil.
  12. Place pan back in oven set to broil and watch very carefully removing just after the Brie melts.
  13. Cut into serving portions and enjoy.

Toasted Turkey Sandwich

If you are wondering what to do with leftover turkey this is a tasty treat for lunch or dinner.

Ingredients:

  • Leftover roasted turkey
  • Hearty bread sliced, I used Focaccia
  • Cranberry sauce
  • Havarti Cheese (or any cheese you prefer)

Method:

  1. Layer the turkey on the bread.
  2. Spread the cranberry sauce on the turkey.
  3. Top with cheese.
  4. Put second layer of bread on top.
  5. Place in toaster oven to toast the bread and melt the cheese.

You can also add thin sliced onions or mayonnaise to the sandwich if you like.

When you have assembled the sandwich put it in the toaster oven till the cheese is melted. You can also spread a little butter on the outside of the bread and pan grill it on each side until the cheese melts.

If you want to use the whole loaf of Focaccia to make enough for 4-6 people slice through the whole loaf so you have two large rounds of bread. Layer the bottom round with the same ingredients and then put the 2nd round on top and place on a roasting pan and put it in the oven to toast until the cheese melts.

Pumpkin Praline Trifle

I found this recipe in a magazine and have made it for two very special gatherings. It’s a great trifle for our fall and winter celebrations.

The most time consuming part of the recipe is making the praline. The praline recipe yields enough to make 2 trifles. The creamy layers and pumpkin layers are very simple to make and assemble. If you have a large gathering with lots of preparations I would suggest making the praline up to a week ahead and then preparing the trifle a day or two ahead of your gathering.

Praline:

  • Nonstick vegetable oil spray
  • 1 cup packed golden brown sugar
  • 1/2 cup sugar
  • 1/3 cup half and half
  • 1-1/2 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2/3 cups pecan halves or pieces (about 6 oz.)

Mascarpone Cream:

  • 2 cups chilled heavy whipping cream
  • 1- 8 oz. container chilled mascarpone cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Filling

  • 1 – 15 oz. can pure pumpkin
  • 1/2 cup packed golden brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg (I used already ground)
  • 1/4 tsp. ground allspice
  • 1/4 tsp. salt
  • 1-1/2 – 3 oz. packages of soft ladyfingers. (I bought a 4.75 oz. box of soft lady fingers at Trader Joe’s and it was enough for 1 trifle)
  • 4-1/2 tablespoons of dark rum, divided (optional)

Praline:

  1. Spray baking sheet with nonstick spray.
  2. Bring both sugars and half and half to boil in heavy medium saucepan over medium high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly.
  3. Add butter, vanilla, and salt.
  4. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees F, about 8 minutes.
  5. Remove from heat; immediately mix in pecans.
  6. Transfer to prepared sheet, spreading in a single layer.
  7. Cool completely. Chop into 1/4 inch pieces.

Mascarpone Cream:

  1. Using electric mixer, beat all ingredients in large bowl until firm peaks form.
  2. Set aside 1/2 cup mascarpone cream for pumpkin filling.

Filling:

  1. Whisk pumpkin, brown sugar, whipping cream, cinnamon, nutmeg, allspice, and salt to blend.
  2. Whisk in reserved 1/2 cup mascarpone cream.

Assembling the Trifle:

  1. Spread 1/3 cup mascarpone cream over bottom of 8×5 inch trifle dish (12-14 cup capacity).
  2. Place layer of lady fingers over cream. Sprinkle 1-1/2 Tablespoons of rum over.
  3. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges.
  4. Sprinkle 1/3 cup praline over.
  5. Spread 1 cup mascarpone cream over.
  6. Cover with another layer of lady fingers.
  7. Sprinkle with 1-1/2 tablespoons rum, then spread 1 cup pumpkin filling over.
  8. Sprinkle 1/2 cup praline over.
  9. Repeat 1 more time with 1 cup mascarpone cream, lady fingers, rum, 1 cup pumpkin filling and 1/2 cup praline.
  10. Spread remaining mascarpone cream on top.
  11. Cover and chill overnight.
  12. DO AHEAD. Can be made 2 days ahead.

Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserving any remaining praline for another use)

Turkey Pepper Chili

This chili is a great alternative to beef chili and one with some added ingredients that are considered to be a healthy alternative.

2 tbsp. olive oil
1 pound white meat ground turkey
1/2 onion chopped
2 stalks of celery chopped
1 red bell pepper seeded and chopped
1 jalapeno pepper seeded and chopped
1 Anaheim chile seeded and chopped
2 cups chicken stock (or more if needed)
1 can 14.5 oz. diced tomatoes
1 can 15 oz. white beans or black beans (drained)
1 tbsp. chili powder
1 tsp. each of salt, cumin, and dried oregano leaves
1/2 tsp. garlic powder
4 cups of chopped Kale
salt and pepper to taste

Heat olive oil in large pot, add onion, celery and all peppers and saute till onion is translucent. Add turkey and season with salt and pepper and cook through. If needed add a little of the chicken stock during this process if the turkey starts sticking to the pan. Add remaining ingredients, including Kale. Bring to a boil and then lower the temperature to a simmer. Simmer till the vegetables are cooked through. Taste and add salt and pepper if needed.
Serve with corn bread.

Herb and Garlic Paste

We roast a lot of different large cuts of beef at our house and this preparation method with paste is tried and true.This recipe will be good for a six to ten pound beef roast like a Rib Roast or New York Strip.

What you’ll need:
Balsamic Vinegar to lightly coat the beef.
3 cloves of garlic minced or pressed
2 Tablespoons chopped fresh thyme or 2 teaspoons dried.
1 Tablespoon chopped fresh Rosemary or 1 teaspoon dried.
3 Tablespoons salt
1-2 teaspoons freshly ground pepper.
2 tablespoons Olive Oil

Method:
Remove meat from refrigerator 1-2 hours before roasting.
Preheat oven to 400 degrees.
Rub the whole portion of beef with the Balsamic vinegar.
Place the meat on rack in shallow roasting pan fatty side up.
Make a paste from the next six ingredients.
Coat the top, sides and ends of the roast with the paste.
Roast at 400 degrees for 15 minutes and then turn the heat down to 350 degrees and roast until internal temperature reaches 125-130 degrees for medium rare.

Spicy Chicken Roll-ups

These roll-ups would be a good dish for game day or an appetizer for any party. Choose the level of spice in your wing sauce to adjust the heat. I saw this recipe in my grocery store flyer.

Ingredients:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 packet (1 ounce) ranch dressing seasoning mix
  • 1/2 cup wing sauce like Frank’s Wing Sauce
  • 1-1/2 cups shredded roasted chicken
  • 1 cup shredded cheddar or Mexican mix cheese
  • 1 cup chopped green onions
  • 6 – 10 inch flour tortillas
  • Ranch dressing for dipping

Method:

  1. In large bowl mix together the cream cheese and ranch dressing until well-combined.
  2. Mix in the wing sauce.
  3. Use a rubber spatula to stir in the chicken, cheese and green onions.
  4. Spread mixture evenly across each tortilla.
  5. Roll and refrigerate for 3 hours.
  6. Slice and serve with a bowl of ranch dressing for dipping.
  7. Refrigerate any leftovers.

Yield: Up to 60 roll-ups

Divide recipe in half for a smaller group.
Confession: When I made this recipe I forgot to add the cheese. Oops! We had very hot wing sauce on hand and the roll-ups were very spicy. I’d recommend medium or mild to please a larger crowd.

 

White Chili

 

This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans overnight. I first posted this recipe in early 2012 and you can find the original post here. This recipe originates from the Junior League of Seattle.

Ingredients:

1 pound Great Northern white beans, rinsed and picked over
2 pounds chicken breasts (2 large half breasts are about 2 pounds)
1 Tablespoon Vegetable Oil
2 cups onions, chopped
4 medium garlic cloves, minced
2 – 4oz. cans chopped mild green chiles
2 tbsp. chili powder
1-1/2 tsp. each of  cumin, and dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. cayenne
salt and pepper to taste
8 cups chicken stock
3 cups Monterey Jack cheese shredded and divided
sour cream
salsa
fresh cilantro leaves, chopped

* Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.

*Spread a little butter on the skin of each half breast of chicken and season it. Place on shallow pan and roast in 375 degree oven till cooked through. Let cool. Remove skin and bones and cut chicken into cubes.

* Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, cumin, oregano and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. When you are ready to finish the chili cover and bring to a simmer before continuing.) Add chicken and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top. Of course it’s up to you which of these additional ingredients you add to your chili.

We also like to serve this with some warm cornbread.

Serves twelve to fourteen…

Iced Ricotta Cookies

These cookies are soft and cake like. You could choose different colored sprinkles for any holiday you might be celebrating. They would make a real nice Christmas cookie with red and green sprinkles. They are good without frosting, too.

Ingredients:
1/2 lb. butter
2 c. sugar
15 oz. or 1lb. Ricotta Cheese
2 eggs
1 tsp. vanilla
Zest of one orange
4 1/2 c. flour
1/2 teaspoon salt
1 tsp. baking powder
1 tsp. baking soda

Method:
Preheat oven to 350 degrees.
Cream butter.
Add sugar and continue creaming.
Add eggs and Ricotta and vanilla and orange zest; beat well.
Sift together flour, baking powder and baking soda, salt.
Add to batter and mix well.
Drop the dough by tablespoon on ungreased baking sheet. (use a cookie dough scoop for easy scooping and dropping of dough) (dough will be very sticky)
Bake in a 350 degree oven about 10 minutes or until edges are lightly browned.
Cool.
Yields 6 dozen cookies.

FROSTING:
2 c. confectionery sugar
1/4 c. butter
3 tbsp. fresh orange juice (use the orange that was zested)
Candy Sprinkles
Combine the first three ingredients and mix well.
Frost top of cookies then dust with sprinkles.
This amount of frosting was enough for about 4 dozen cookies.
Double the frosting recipe if you plan to frost all the cookies.

Tomato Rice Soup

My husband has been making this soup longer than I’ve known him. That’s a lot of years! It’s our go to soup for a comforting meal for travelers.

Tomato Rice Soup

1 medium onion chopped
5 cloves garlic minced
olive oil
1- 28 oz. can of petite diced tomatoes
6 cups chicken broth
1- 6 oz. can of tomato paste
4-5 small bay leaves
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
small pinch of saffron
1 teaspoon dried parsley
1/4 teaspoon fennel seeds crushed in mortar with pestle
1/2 cup uncooked rice
salt and pepper to taste

Heat olive oil in heavy bottomed pot or cast iron Dutch oven and add chopped onion. Cook until almost translucent and add garlic. Cook the onion and garlic for a minute or two longer and then add the diced tomatoes. Cook till bubbly. Add broth and tomato paste. Add all the bay leaves and spices. When the soup comes to a boil add the rice and return to boil. Lower heat and allow to simmer partially covered until rice is cooked. Remove bay leaves before serving.

Serve with a good loaf of bread.

Brie Avocado Sandwich

This is a different way to enjoy Brie and a fresh sandwich idea. The combination of flavors was very nice.

Ingredients:
Good fresh multi grain bread, sliced.
1 avocado, peeled and sliced.
1 small round of Brie sliced
Cranberry sauce
Lettuce greens
Thinly sliced red onion (optional)
Aioli or Mayonnaise (optional)

Spread the bread with about a tablespoon of Aioli or Mayonnaise (if desired), add lettuce greens, top with avocado, then add the slices of brie, spread cranberry sauce on the brie to your taste, add onion slices if desired, top with second slice of bread and enjoy. One avocado and a small round of brie makes up to 3 sandwiches.