Recipes

SLOW-COOKER TURKEY CHILI WITH SWEET POTATOES

1 medium red onion, chopped                    kosher salt and black pepper
1 green or red pepper, chopped                  1 28oz, can fire roasted diced tomatoes
4 garlic cloves, chopped                             1 15.5 oz. can black beans, rinsed
1 tbl. chili powder                                       1 15.5 oz. cannellini beans, rinsed
1 tbl. ground cumin                                     1 medium sweet potato, peeled, cut into 1/2 inch pieces                              
2 tsp. unsweetened cocoa powder               1 lb. lean ground turkey
1/4 tsp. cinnamon                                        grated cheddar, scallions, sour cream, sliced radishes

Saute the ground turkey until cooked slightly.
In a 4-6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp. salt and 1/4 tsp. black pepper. Add the tomatoes (and their liquid), beans, sweet potato, turkey and 1 cup water.
Cover and cook until the sweet potatoes are tender and chili has thickened, on low for 7-8 hours or on high for 4-5 hours.

Serve the chili with the sour cream, scallions, radishes and cheese.

Serves 4 to 6.


PORK CARNITAS BOWLS

3 cups cooked white rice                                       1 cup shredded cheese
2 tbl. chopped fresh cilantro                                  2 cups Pork Carnitas, recipe follows
1 tbl. orange zest                                                    1/2 cup sour cream
1 1/2 to 2 cups Pico de Gallo, recipe follows        2 green onions, chopped

Easy Pico de Gallo

salt                                                                                         1 avocado, cut into small cubes
pinch of sugar                                                                        1 lime, juiced
2 medium tomatoes                                                                3 tbl. chopped fresh cilantro
1/2 medium sweet onion, chopped                                      
1 jalapeno, ribs and seeds removed and finely chopped

Pork Carnitas

2 lbs. pork shoulder                              1 onion, coarsely chopped
salt and freshly ground pepper             4 cloves garlic, minced
2 tsp. dried oregano                              1 jalapeno, seeded and ribs removed, chopped
1 tsp. ground cumin                              1 orange, cut in half
1 tbl. olive oil                                        3 tlb. vegetable oil

Directions

Easy Pico de Gallo:
In a small bowl, mix 1 tsp. salt with the pinch of sugar. In a medium bowl, toss the tomatoes with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro and stir to combine.

Pork Carnitas:
Rinse and dry the pork shoulder. Salt and pepper well. Mix the oregano and cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8-10 hours.
Remove the meat from the slow cooker, cool slightly and pull apart with a fork. In a large sauce pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve

In a bowl, toss the rice with the cilantro and orange zest. Divide into 4 serving bowls. Top with half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, add a dollop of the sour cream and top with chopped green onion.


ORANGE ROSEMARY MUFFINS

2 1/4 cups flour                                       3/4 cup unsalted butter, melted and cooled slightly
2 tsp. crumbled rosemary                       1 tbl. orange zest, plus 7 tsp. fresh orange juice, divided
1 tsp. salt                                                 3/4 tsp. vanilla
1/2 tsp. baking powder                            2/3 cup sour cream
1/2 tsp. baking soda                                1 cup powdered sugar
3 large eggs, at room temperature
2/3 cup sugar

Preheat oven to 375 degrees. Line a muffin pan with baking cups.
Whisk together flour, rosemary, salt, baking powder and baking soda in a medium bowl. Beat eggs in a separate medium bowl with an electric mixer on high speed. Gradually add sugar and beat until mixture is pale yellow and almost tripled in volume, about 3 minutes. Gradually beat in melted butter until combined. Stir in zest, 1 tsp. of the orange juice and vanilla.
Add flour mixture in thirds, alternating with 2 equal additions of sour cream and beat on low speed just until combined after each addition.
Divide batter among muffin cups and bake util muffins are golden brown. Let cool in pan 5 minutes. Remove from pan and let cool.
Sift powdered sugar in to a small bowl. Stir in orange juice a bit at a time until thick and spreadable icing. Spoon over muffins and let icing set completely.
Makes 12 muggins


YORKSHIRE PUDDING

2 cups flour
2 cups milk
2 tsp. salt
4 eggs

Mix all ingredients well (I use a hand mixer) and let stand at room temperature at least 1 hour.

Set oven to 450 degrees. Spray a bit of oil into the popover tins and rub the sides to make sure they are well oiled and add a dribble of beef fat from the roast in the bottom of tins. (you can use bacon fat as well). Heat in oven for 4-5 minutes. Take the hot tins from the oven and pour in mixture about 3/4 full. Bake for 25-30 minutes while roast rests. Don't open the oven door.


MINI LEMON PISTACHIO LOAVES

For the cakes:

1/2 cup butter, softened                   1 1/2 cup flour
1 cup sugar                                      1 tsp. baking powder
2 eggs                                              1/4 tsp. baking soda
1 tsp. vanilla                                    1/4 tsp. salt
1 whole large lemon zested             3 tbl. milk
1/2 cup sour cream                          1/3 cup chopped pistachios

Preheat oven to 350 degrees. Spray mini pans with cooking spray.

In large bowl, cream butter and sugar until fluffy. Stir in eggs, vanilla, lemon zest and sour cream. With mixer on low speed, incorporate all dry ingredients until just combined, then stir in the milk. Scrape the sides and mix a few more times by hand. Add pistachios. Spoon batter into prepare pans. Bake for about 30 minutes (maybe a bit more on convect) util golden and toothpick comes out clean. Let cool in pans for 5 minutes then remove and cool completely.

For the glaze:

1 cup icing sugar (or more)
3 or 4 tbl. lemon juice
1/4 cup chopped pistachios

Which icing sugar with lemon juice. Drizzle over loaves. Sprinkle with pistachios.


APPLE STREUSEL CARAMEL PIE

For the filling:
2 1/2 pounds Granny Smith apples (about 7, peeled, cored, cut into 1/4 inch slices)
1/2 cup light brown sugar
1 tbl. lemon juice
2 tbl. granulated sugar
1 tbl. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla

For the pecan crumble:
3/4 cup flour
3/4 cup pecan halves
1/2 cup sugar
1/4 tsp. salt
6 tbl. unsalted butter cut into 1/4 inch pieces

Jar salted caramel sauce

Make your favorite pie crust recipe and after chilling and rolling out, place in deep-dish pie pan. Drizzle some caramel sauce enter the dough in the bottom and place in the freezer while you make the filling.
Using some leftover dough, roll to 1/4 inch thickness and use a leaf shaped cookie cutter. Place on a plate, cover with plastic and hold in freezer.
Preheat oven to 400 degrees.

For the filling, in large mixing bowl, combine the apples, brown sugar and lemon juice. Mix well and set aside for 5-10 minutes to macerate. In a small bowl, combine the granulated sugar and cornstarch.
Stir the mixture into the fruit along with the cinnamon, nutmeg and vanilla. Pour the filling into the chilled pie shell and bake on center rack for 30 minutes.

For the pecan crumble, in a food processor, combine the flour, pecan halves, sugar and salt. Pulse to chop the nuts. Add the butter and pulse until like crumbs. Refrigerate until ready to use.

Remove the pie from the oven and reduce temperature to 375 degrees. Carefully spread pecan crumble oven the top of the pie. Pat it down lightly. Arrange the leaves on top of the crumble. Set the pie on a baking sheet and return it to the oven. Bake for 30 to 40 minutes. It top starts to get too dark, cover with loose foil. Transfer to rack and cool.

While the pie is still warm, drizzle with caramel sauce and sprinkle with chopped pecans.


PECAN SHORTBREAD COOKIES

3 cups pecan halves, divided                             1/2 tsp. salt
1 cup unsalted butter at room temperature        2 1/4 cups flour
1/2 cup sugar                                                     1/2 cup turbinado sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Line baking sheets with parchment. Spread 2 cups pecans on a rimmed baking sheet and toast just until fragrant, 7-8 minutes. Cool then chop.
Beat butter, sugar, vanilla and salt with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Reduce to low and beat in flour slowly. Add chopped pecans and beat until incorporated. Cover and chill at least 1 hour.
Place turbinado sugar in a bowl. Make balls, roll in sugar and place 2 inches apart on parchment. Press a pecan half gently on each cookie.
Bake 15 to 17 minutes. Cool on wire rack.

SLOW COOKER BEEF BOURGUIGNON

5 slices bacon, finely chopped                                       3 garlic cloves, finely chopped
3 lbs. boneless beef sirloin tip, cut to 1 inch cubes        2 tbl. thyme, finely chopped
1 cup red wine                                                                5 medium carrots, sliced
2 cups chicken broth                                                       8 oz. fresh mushrooms, sliced
1/2 cup tomato sauce                                                      fresh chopped parsley for garnish
1/4 cup soy sauce
1/4 cup flour                                                                   mashed potatoes

I a large skillet cook bacon until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth and tomato sauce and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots and mushroom to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours. Garnish with fresh parsley and serve on mashed potatoes.


BANANA CHOCOLATE CHIP MUFFINS

1 1/2 cups flour                                                         1 large egg
2/3 cup sugar                                                            1/2 cup unsalted butter, melted
1 1/2 tsp. baking powder                                          1/4 cup milk
1/4 tsp. salt                                                               3/4 cup semisweet chocolate chips
1 cup mashed ripe bananas (about 2 large)

Preheat oven to 350 degrees. Line twelve muffin cups with muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl.
Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among muffin cups, filling each about 3/4 full. Bake muffins until tops are golden and toothpick comes out clean, about 32 minutes. Transfer to rack and cool.


CORNFLAKE COOKIES

1 cup butter                        3 1/2 tsp. baking powder
3/4 cup sugar                      1/2 tsp. salt
1 beaten egg                       1 tsp. vanilla
1 1/2 cup flour                    5 cup cornflakes (measure before crushing)

Cream sugar and butter, add egg and vanilla. Mix well. Add flour, baking powder and salt. Crush
cornflakes in bag with hands (not too fine). Add cornflakes. Grease lightly cookie sheets. Make balls and put on sheet and press with a fork dipped in cold water. Bake at 350 degrees for 10-12 minutes.
Makes 3-5 dozen.


PEACH KUCHEN

2 cups flour                              10 peach halves (fresh ones or canned)
1/4 tsp. baking powder            1 tsp. cinnamon
1/2 tsp. salt                              2 egg yolks
1 cup sugar                              1 cup sour cream
1/2 cup butter

Preheat oven to 400 degrees. Stir together flour, baking powder, salt and 2 tbl. sugar. Cut in butter with pastry blender. Pile into 8 inch square ungreased pan and pat an even layer over bottom and halfway up sides of pan. Place peach halves over pastry, sprinkle mixture of cinnamon and remaining sugar over and bake 15 minutes. Mix egg yolks and sour cream and pour over kuchen. Bake 30 minutes longer and serve warm with vanilla ice-cream.


FRENCH DIP SLIDERS

12 slider buns, halved                           12 slices provolone cheese
1 sweet onion, thinly sliced                  1/4 tsp. garlic powder
2 sprigs thyme                                       2 tbl. unsalted butter, melted
kosher salt                                             coarse sea salt
freshly ground black pepper                 1 tbl. finely chopped parsley
1 lb. deli rare roast beef

AU JUS

1 tbl. unsalted butter                            1 tbl. Worcestershire sauce
1 garlic clove, minced                         1/4 tsp. thyme leaves
1 1/2 c. beef stock

Preheat oven to 350 degrees. Place bottom halves of the slider buns on a large baking sheet.
Melt some butter in a skillet over medium-high heat. Stir in onion and thyme sprigs. Cook stirring occasionally, until the onions begin to soften and turn slightly golden. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized. Remove from heat.
Build the sliders. Top the slider buns with roast beef and cheese, then cover with caramelized onions.
Place the remaining halves of the slider buns on top. Brush the tops of the slider buns with melted butter. Sprinkle with garlic powder, sea salt and parsley. Bake until the cheese is melted and sandwiches are warmed through, about 10 - 15 minutes.
Meanwhile, make quick au jus. Melt butter in a medium skillet over medium heat. Stir in garlic and cook util fragrant. Add beef stock, Worcestershire sauce and thyme. Season with salt and pepper. Simmer for 10 minutes.
Serve sliders with au jus for dipping.


BRAISED SHORT RIBS

3 large onions, coarsely chopped                               coarse salt
3 stalks celery, coarsely chopped                               1 cup flour
4 carrots, peeled and cut into 2-inch pieces               canola oil
2 heads garlic, cut in half                                           2 bottles red wine
2 sprigs fresh rosemary                                              2 tbl. cocoa powder
2 sprigs fresh thyme                                                   1 cup brown sugar
1 cinnamon stick                                                        handful peppercorns
6 beef short ribs

Preheat oven to 350 degrees.
In large bowl, combine the onion, celery carrots and garlic. Add the rosemary, thyme and cinnamon stick and set aside.
Season the ribs well with coarse salt. Dredge in flour until well coated.
In large Dutch oven, pour in enough oil to coat the bottom of the pan. Add the ribs to hot oil and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove and set aside.
In same pan, transfer all the vegetables from the bowl and stir to caramelize and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
Add the cocoa powder, brown sugar and peppercorns and bring to a boil, cover with lid and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids.
Boil the cooking liquid until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
Serve the ribs on mashed potatoes with sauce.

Serves 4-6

BROCCOLI SALAD

1 head broccoli                                                                 2 tbl. white vinegar
6-8 slices cooked bacon, crumbled                                  1/4 cup sugar
1/2 cup chopped red onion                                               1/2 cup halved cherry tomatoes
8 ounces sharp Cheddar, cut into very small chunks       salt and pepper
1 cup mayonnaise

Cut the broccoli into flowerets. Place in a large bowl. Add the crumbled bacon, onion and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.
6-8 Servings


LOBSTER THERMIDOR

1 whole lobster, about 2 - 2/12 pounds, steamed (they will steam it in the grocery store)
1/4 cup butter
1/4 cup flour
2 tbl. minced shallots
1/4 cup white wine
2 cups milk
1 tbl. Dijon mustard
1 tbl. finely chopped fresh tarragon1/2 cup plus 1 tbl. grated Parmesan cheese

In a saucepan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce thickens. Season with salt and pepper. remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the tails and dice the meat. Fold in the sauce. Sir in 1/2 cup cheese.
Divide the mixture into 2 small individual casseroles. Sprinkle with remaining cheese. Place them on a baking sheet and place in the 375 degree oven for about 8 to 10 minutes or until the top is golden brown.

LIGHT CRAB CAKES

16 oz. lump crabmeat                                           1 tsp. Worcestershire sauce
4 tbl. finely chopped green onions                       1/4 tsp. salt
2 tbl. finely chopped fresh flat-leaf parsley          1/4 tsp. ground red pepper
4 tbl.  mayonnaise                                                 2 large eggs, beaten
2 tsp. lemon juice                                                  1 1/3 cup panko breadcrumbs, divided
2 tsp. Dijon mustard                                              2 tbl. olive oil or more
1 tsp. Old Bay seasoning                                       1 lemon cut in wedges

Stir together green onions, next 9 ingredients, and 2/3 cup panko in a large bowl. Add crabmeat and stir gently to combine. Chill for 30 minutes.
Using wet hands, shape mixture into 8 balls. Dredge balls in remaining 2/3 panko. gently flatten each ball to form a 4-inch patty. Chill again.
Cook patties in hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden.
Serve with lemon wedges and remoulade sauce.

REMOULADE SAUCE FOR CRAB CAKES

1 1/4 cups mayonnaise          1/2 tsp. crushed garlic
1 tbl. capers                           2 1/2 tsp. lemon juice
1 tsp Old Bay seasoning        1 green onion, finely chopped

Combine all ingredients, except green onion in a bowl and stir together with a fork to help break up the capers. Mix in green onion.

SHEPHERD'S PIE

1 tbl. olive oil
1/2 lb. ground lamb (or gr. beef if you prefer)
2 carrots, cut into 1/4-inch rounds
1 leek, cut into 1/4-inch rounds
1/4 lb. red Swiss chard, leaves cut into 2-inch pieces, ribs removed
pinch sugar
1 cup beef gravy
salt and pepper
4 large potatoes, peeled and cut into 21/2-inch rounds
2 tbl. unsalted butter
1/8 cup milk, plus more if needed
1/4 cup panko bread crumbs
1/4 cup Parmesan, grated

In large skillet over medium heat, heat 1/2 tbl. oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to bowl and set aside. In same skillet, add remaining oil, carrots and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes until wilted. Stir in gravy, sugar and reserved lamb. Season with salt and pepper. Heat through about 5 minutes and remove from heat and cover.
In large pot, cook potatoes until tender, about 20 minutes. Drain and return to pot. Add butter and mash potatoes. Stir in milk and season with salt.
Transfer lamb mixture to casserole, spread mashed potatoes on top. Mix bread crumbs and Parmesan and sprinkle on top. Dot with butter.
Bake 350 degrees for 45 minutes.


TIRAMISU

2 1/2 cups strong brewed coffee                 3 1/2 tsp. cocoa
1 1/2 tbl. instant espresso granules
7 tbl. rum                                                     1/4 cup grated semisweet or bitter sweet chocolate
6 large egg yolks                                          (optional)
2/3 cup sugar
1/4 tsp. salt
1 1/2 pounds mascarpone
3/4 cup heavy cream
14 oz. (42-60) dried ladyfingers

Stir coffee, espresso, and 4 tbl. rum in wide bowl until espresso dissolves; set aside.
In bowl of standing mixer fitted with whisk, beat yolks at low speed until combined. Add sugar and salt and beat at med.-high speed until pale yellow, 1 1/2 to 2 minutes scraping down bowl. Add remaining 3 tbl. rum and beat at medium speed until just combined, 20-30 seconds; scrape bowl.
Add mascarpone and beat at medium speed until no lumps remain, 30-45 seconds, scraping bowl once or twice. Transfer mixture to large bowl and wt aside.
In empty mixer bowl beat cream at medium speed until frothy then increase to high and beat until cream holds stiff peaks. fold 1/3 of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set aside.
Working one at a time, drop ladyfingers into coffee mixture, roll, remove quickly and transfer to 13x9 glass baking dish. Arrange soaked cookie in single layer trimming if necessary.
Spread 1/2 mascarpone mixture over the ladyfingers, use rubber spatula to spread to sides and into corners. Place 2 tbl. cocoa in fine mesh strainer and dust cocoa over mascarpone.
repeat dipping and arrangement of ladyfingers spread remaining mascarpone mixture over and dust with remaining 1 1/2 tbl. cocoa. Wipe edges of dish with dry paper towel, cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if desired. Serve chilled
Serves 10-12


KING RANCH CHICKEN

1 tbl. vegetable oil                                                       2 tbl. sour cream
1 white onion, diced                                                     2 tsp. ground cumin
1 red bell pepper, diced                                                1 tsp. ancho chile powder
1 green pepper, diced                                                    1/2 tsp. dried oregano
1 can cream of mushroom soup                                    1/4 tsp. chipotle chile powder
1 can cream of chicken soup                                         1 Rotisserie chicken cut in chunks
1 can diced tomatoes with green chile peppers             8 oz. shredded cheddar cheese
(Rotel)                                                                           10 corn tortillas, cut into quarters
1 cup chicken broth

Preheat oven to 350 degrees. Heat oil in large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth four cream, cumin, ancho chile powder, oregano and chipotle chile powder together in a large bowl and stir until sauce is well combined.
Spread a few tablespoons of the sauce in the bottom of a 9x13 baking dish. Spread 1/2 the chicken over the sauce. Spread about half of the sauce over the chicken and top with 1/3 the cheese.
Spread a layer of tortillas over the cheese. Spread remaining 1/2 chicken over the tortillas and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 cheese, remaining tortillas, the reserved 1/2 cup sauce and remaining 1/3 cheese.
Bake casserole in the oven until bubbling, about 40 minutes. Increase the oven to broil and broil util top is golden, 2-3 minutes more.
Serves a lot! Good with cornbread!


BUTTER TARTS

                                 

You can either make your own pastry for a 2-crust pie or purchase pre-made tart shells.

Melt 1/2 cup butter in large saucepan. Add 2 cups brown sugar, 2 tbl. vinegar, 1 tsp. vanilla, and 2 eggs. Stir well. Add either 1 cup raisins or 1 cup chopped pecans (I like the pecans).

Roll out the pastry and cut to fill muffin tin. Fill 2/3 full.
Bake at 400 degrees for 10 minutes then turn down to 350 degrees for another 10 minutes.

Let cool for 15 minutes in tin then remove to cool completely.
Makes about 12 tarts.


SKILLET CHICKEN POT PIE

1/3 cup plus 2 tbl. butter                           2 cups frozen cubed hash browns
1/3 cup flour                                              1 cup matchstick carrots
1 1/2 cup chicken broth                             1 cup frozen sweet peas
1 1/2 cup whole milk                                 1/3 cup chopped fresh flat-leaf parsley
1 1/2 tsp. Creole seasoning                        1 pkg. refrigerated piecrust
1 leek, cut in half and then rings                1 egg
1 (8 oz.) pkg. sliced mushrooms
4 cups shredded rotisserie chicken

Preheat oven to 350 degrees. Lightly grease a 10-inch cast iron skillet.
Melt 1/3 cup butter in large saucepan over medium heat, add flour and cook, whisking constantly, 1 minute. Slowly whisk in the chicken broth and milk; cook, whisking, until thickened and bubbly, 6-7 minutes. Remove from heat and stir in Creole seasoning.
Melt remaining 2 tbl. butter in a large Dutch oven over medium-high; add leek and mushrooms, and cook, stirring often, until tender, about 10 minutes. Stir in chicken, hash browns, carrots, please, parsley and sauce.
Place 1 piecrust in prepared skillet. Spread chicken mixture in piecrust, top with remaining piecrust. Whisk egg with a splash of water and brush on top crust. Cut 4 or  slits and bake for 1 hour or oil brown and bubbly.
Serves 6 to 8.

BLACKENED CHICKEN AND ASPARAGUS TOSSED SALAD

This salad was wonderful. We just put a spice rub on chicken thighs, browned them on the stove and finished in the oven for about 30 minutes at 400 degrees.
Then tossed some lettuce, red onion, cucumber, radishes, cooked asparagus, the chicken cut up, and some goat cheese.
For the vinaigrette, we mixed some balsamic fig vinegar, olive oil, salt and pepper.

What a great summer dinner!


ROASTED CHICKEN THIGHS WITH HERB BUTTER

1/2 cup butter, softened                   1 tsp. lemon zest
2 garlic cloves, minced                    1/2 tsp. black pepper
2 tbl. chopped fresh oregano            8 bone-in, skin-on chicken thighs
2 tbl. chopped fresh parsley             1 tbl. olive oil
2 tbl. sliced fresh chives
1 1/2 tsp. salt

Preheat oven to 375 degrees. Stir together first 8 ingredients.
Loosen skin from each chicken thigh, spread butter under skin and replace skin over all and brush thighs with oil and sprinkle with salt and pepper. Place thighs on lightly greased wire rack in a pan.
Bake for 40-45 minutes until thigh registers 165 degrees.


TRIPLE LEMON CUPCAKES

Cupcakes

1 1/2 cups flour                                 3 eggs
1 tsp. baking powder                         1 tbl. vanilla
1/2 tsp. salt                                        1/4 cup fresh lemon juice
1 stick unsalted butter, melted          1 tbl. lemon zest
1 1/4 cups sugar                                1/2 cup milk

Filling and frosting

1/2 cup lemon curd                           4 tbl. lemon juice
1 cup unsalted butter, softened         1/4 tsp. salt
5 1/2 cups powdered sugar               1 - 2 tbl. heavy whipping cream
1 tbl. lemon zest

Preheat oven to 350 degrees. Line cupcake tins (makes 15-16)
Whisk flour, baking powder and salt in medium bowl. Set aside.
Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at a time, beating after each. Beat in vanilla, lemon juice and zest.
Add flour mixture and milk alternately, starting and ending with the flour. Don't over mix. Divide batter among liners, filling 2/3 full. Bake for 13-18 minutes until a toothpick comes out clean. Cool.
To fill: cut out a small bit of the top center of the cupcake. Cut a hole that's about the size of a dime. Fill each hole with about 1/2 tbl. lemon curd.
To make frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it's all added.
Beat in lemon juice and zest. Add 1 tbl. cream and mix until smooth. Add more cream as needed for desired consistency. Frost cupcakes.


ROASTED SALMON NICOISE PLATTER

For the salmon......

2 lemons, zested                       2 garlic cloves, minced
1/8 cup olive oil                        Kosher salt and freshly ground pepper
1/8 cup Dijon mustard              2 1/2-3 lb. salmon

Whisk together the lemon zest, olive oil, mustard, garlic, 3/4 tbl. salt and 1/4 tbl. pepper.
Place the salmon on a sheet pan that has been covered in foil and drizzle the marinade over the salmon. Allow to sit for 15 minutes then roast in a 500 degree oven for 12 to 15 minutes or until it is almost cooked through. Remove to a plate and allow to rest for 15 minutes.

Serves 6-8


APRICOT, CHERRY AND GRAHAM CRACKER CRUMBLE

2 1/2 lb. apricots, halved, pitted                               1/4 tsp. vanilla
10 oz. fresh sweet cherries, pitted (about 2 cups)    4 graham crackers, finely crushed
2 tbl. cornstarch                                                        3 tbl. unsalted butter, cut into small
4 tbl. light brown sugar divided                                pieces, room temperature
salt                                                                             1/2 cup pecans, chopped

Preheat oven to 375 degrees. Combine apricots, cherries, cornstarch, 2 tbl. brown sugar and a pinch of salt in a large bowl. Add vanilla and toss to combine. Transfer to a shallow 1 1/2 qt. baking dish.
Combine crackers, butter and a pinch of salt in a medium bowl. Work butter into crackers with finger until mixture comes together. Add nuts and remaining 2 tbl. brown sugar and work in until combined. Scatter over fruit.
Bake crumble until topping is golden brown and fruit is bubbling 30-35 minutes. Serve with ice cream.

SWEDISH MEAT BALLS

1 lb. ground beef                            1/8 tsp. ground cloves
1/4 cup finely chopped onion         1 egg
1 tsp. salt                                         1/4 cup dry bread crumbs
1/4 tsp. pepper                                 flour
1/4 tsp. allspice                                olive oil
                                                         2 cups water or consommé

Combine meat, onion, seasonings and egg. Add bread crumbs and mix well.
Form into small balls, roll in flour and brown in olive oil. When all the balls are well browned, remove from skillet. Pour off drippings and measure back 2 tbl. drippings.
Add 2 tbl. flour and cook until smooth. Gradually add consommé, stirring constantly until thickened. Boil 3 minutes. Return meat balls to skillet. Cover and simmer about 15 minutes. Season gravy to taste. Serves 4-6.
Serve with buttered noodles and parsley.

CLASSIC DATE BARS

1 1/2 cups water                             1 cup old-fashioned oats
1 1/2 cups chopped pitted dates     1 1/2 tsp, ground cinnamon
1 tsp. vanilla                                   1/2 tsp. baking soda
1 1/2 cups flour                              1/2 tsp. salt
1 cup packed brown sugar             3/4 cup unsalted butter, diced, room temp.

Preheat oven to 350 degrees. Butter 8x8 pan. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10-15 min. Cool to room temp. Stir in vanilla.
Combine flour, sugar, oats, cinnamon, baking soda and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently. Bake until brown at edges and golden brown, about 40 minutes. Cool in pan. Cut into bars.

FETTUCCINE WITH SHIITAKES AND ASPARAGUS

3 tbl. olive oil, divided
1 bunch asparagus, trimmed, cut into 2" pieces
salt, freshly ground pepper
2 tbl. butter
8 oz. shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 tsp. chopped fresh oregano
1 tsp. chopped fresh thyme
12 oz. dried fettuccine
3 oz. grated Parmesan
4 large egg yolks

(I added pancetta, which I fried in the oil first.)

Heat 2 tbl. oil in large skillet over med. high heat. Add asparagus, season with salt and pepper, and cook stirring until just tender, about 4 min. transfer to plate.
Heat butter and remaining 1 tbl. oil in same skillet over med. high heat. Add mushrooms, season with salt and pepper, and cook, tossing often until tender, about 5 min. Add shallot and cook, tossing until softened about 2 min. Toss in oregano, thyme and asparagus.
Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta, 1/2 cup pasta cooking liquid and 3 oz. Parmesan to skillet. Cook, tossing until sauce coats past, about 2 min.; season with salt and pepper.
Add yolks and more Parmesan and stir.

Makes 4 servings

FRESH STRAWBERRY PIE

Heat oven to 425 degrees. Bake a pie shell (either homemade or frozen) for 15 minutes. Cool completely.

Filling

6 cups fresh strawberries
1 cup sugar 3 tbl. cornstarch
1/2 cup water

In small bowl, crush enough strawberries to make 1 cup. In saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. Cool completely about 30 minutes.

Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
Can serve with sweetened whipped cream if desired.


SAUSAGE ROLLS WITH HONEY MUSTARD DIP

1/4 cup bread crumbs                1/2 tsp. fennel seeds and dried oregano
2 eggs                                        3 sheets frozen puff pastry, thawed
1/4 cup milk
12 oz. hot Italian sausage           DIP
half onion, minced                      1/4 cup prepared hot mustard (part Dijon is best)
1 clove garlic, minced                 2 tbl. honey

In bowl, combine bread crumbs, 1 of the eggs and milk. Add sausage, onion, garlic, fennel seeds and oregano, combining with hands.

Cut each pastry sheet lengthwise into 3 equal strips. Place 3/4 inch sausage mixture along 1 long edge. Whisk remaining egg with 2 tsp. water; brush over opposite edge and starting at meat side, roll up. Cut into 1 1/2" pieces.

Place seam side down on parchment paper-lined baking sheet, pierce pastry of each with knife. Bake in 425 degree oven until golden, about 18 minutes.
Makes about 60 pieces.


CURRIED CHICKEN WRAPS

Chicken breast from a rotisserie chicken      1 cup diced celery (2 stalks)
1 1/2 cups mayonnaise                                  1/4 cup chopped scallions (2)
1/3 cup dry white wine                                  1 cup roasted, salted cashews, chopped
1/4 cup chutney                                              6 tortillas
1 tbl. curry powder                                         lettuce leaves

For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 teaspoons salt in a food processor fitted with steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
Place a lettuce leaf in the center of each tortilla and fill with chicken. Fold the 2 sides of the tortilla over the filling and roll it up. Cut diagonally.
Serves 6

PEPPERMINT BARK

Makes 2 pounds

2 bags (12oz.ea) white chocolate chips
1 cup peppermint candies unwrapped

Line 15x10x1" pan with foil. Coat with non-stick spray.
Put chips in large glass bowl and microwave at 60% power for 1 minute. Repeat, stirring until smooth.
Crush candies in resealable bag with mallet.
Fold 1/2 crushed candies into melted chocolate. Spread almost to edge of pan. Sprinkle remaining candies on top. Refrigerate until firm about 1 hour then break apart.


APPLE CUSTARD TART

Crust:
1 1/4 cups flour                        1/4 tsp. salt
1/3 cup ground almonds           1/2 cup unsalted butter, cubed
2 tbl. sugar                                1 egg yolk, beaten
1 tsp. lemon rind                       1 tbl. or so ice water

Custard:
4 egg yolks              1 1/4 cups milk
1/2 cup sugar           1 tsp. vanilla
1/4 cup flour

Topping:
4 apples, peeled and sliced in 1/4 inch slices
1/4 cup sugar
1 tsp. cinnamon

Crust: In large bowl, combine flour, almonds, sugar, lemon rind and salt. With pastry blender cut in butter until mixture resembles fine crumbs. With fork, stir in egg yolk and a little water to form dough into a ball. Press dough into bottom and up sides of 10-inch round tart pan with removable base. Smooth dough evenly. Chill 30 minutes.

Custard: In medium bowl, beat egg yolks with sugar about 3 minutes until light and lemon-colored. Blend in flour until smooth. In medium saucepan, heat milk over medium heat until scalded and tiny bubbles appear around edge. Remove from heat. Slowly whisk hot milk into egg yolk mixture. Transfer mixture to heavy clean saucepan. Cook over medium heat stirring constantly, 3-4 minutes until custard is smooth and has thickened. Do not boil. Remove from heat. Strain into a bowl, stir in vanilla. Cover surface with wax paper and let cool. Spoon custard into tart shell.

Toppping: arrange apple slices in circles on top of custard. In a small bowl, combine sugar and cinnamon and sprinkle over apples. Bake at 375 degrees for 40-45 minutes until top is lightly browned. Chill until ready to serve.


ROASTED HALIBUT WITH PECAN CRUST

CHEDDAR DILL CORNBREAD

Halibut

3/4 cup finely chopped toasted pecans        2 tbl. chopped chives
1/2 cup panko                                              6 8oz halibut fillets
1/4 cup Italian parsley                                 6 tbl. butter, melted
2 tbl. chopped basil                                     lemon wedges

Preheat oven to 450 degrees. Spray baking sheet with nonstick spray. Mix pecans, panko and all herbs in bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tbl. melted butter; sprinkle with salt and pepper. Place fish on baking sheet. Sprinkle panko-herb mixture on fish and press to adhere. Roast fish about 8 minutes. Garnish with lemon wedges.
Serves 6

Cheddar Dill Cornbread

3 cups flour                           2 cups milk
1 cup yellow cornmeal          3 eggs, lightly beaten
1/4 cup sugar                         2 sticks unsalted butter, melted
2 tbl. baking powder              8 oz. sharp Cheddar, grated and divided
2 tsp. salt                                1/2 cup minced fresh dill or more if desired

Combine flour, cornmeal, sugar, baking powder and salt in large bowl. In separate bowl, combine the milk, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until just combined. Mix in 2 cups of the grated cheddar and the dill and let rest for 20 minutes.
Preheat oven to 350 degrees. Grease a 9x13 baking pan.
Pour batter into pan, smooth and sprinkle with the remaining grated cheddar. Bake for 30-35 minutes. Cut into large squares.

SCALLOPS PROVENCAL

1 pound scallops                                     1 clove garlic, minced
salt and freshly ground black pepper      1/4 cup chopped parsley leaves
flour for dredging                                    1/3 cup cry white wine
4 tbl. butter, divided                                1 lemon, cut in 1/2
1/2 cup chopped shallots (2 large)

Dry, then sprinkle scallops with salt and pepper, toss with flour and shake off excess.
In large sauté pan, heat 2 tbl. butter over high heat and sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them (2 minutes). Turn and brown lightly on the other side (2 minutes). Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic and parsley and sauté for 2 more minutes, tossing with the scallops. Add the wine, cook for 1 minute. Serve hot with a squeeze of lemon juice.
Serves 3-4


BROILED HALIBUT WITH BECHAMEL SAUCE and PETITS POIS A LA FRANCAISE

Halibut

 Béchamel Sauce:
5 tbl. butter                                1 tsp. salt
1/4 cup flour                              1/4 tsp. pepper
2 cups milk                                pinch nutmeg
1/2 cup grated Parmesan

Halibut

1 bottle white wine, Pinot Grigio                      1/2 tsp. pepper
2 cups water                                                       1/2 cup grated Parmesan
4- 6oz center-cut halibut fillets, 1" thick            2 tbl. unsalted butter, diced 1/4"
1 1/2 tsp. salt

For the béchamel sauce: In saucepan, melt the butter over medium heat. add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly until the sauce is thick and smooth, about 10 minutes. Remove from the heat and stir in the cheese, salt, pepper and nutmeg.
For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Carefully remove the fish and arrange in a single layer in a buttered baking dish. Season with salt and pepper.
Preheat a broiler. Spoon the béchamel sauce over the fish and top with the Parmesan. dot with butter and broil until golden, 2 to 4 minutes. Serves 4.

Petits Pois a la Francaise

2 tbl. butter                                                 1/2 cup chicken stock
16 pearl onions, peeled and halved            salt and pepper
4 slices bacon, cut into thin strips              1 bib lettuce, cored and sliced
2 cups peas

Melt the butter in a sauté pan. Add the onions and cook 2 minutes, then add the bacon and continue cooking until done. Add the peas and stock. Season. Cover and cook for a minute or so. Add the lettuce and stir through. Cover 1 minute to wilt. Serves 4.

PANZANELLA

3 tbl. olive oil                                                              1 yellow pepper, seeded and cut
a small French bread, cut into 1-inch cubes                1/2 red onion, thinly sliced
1 tsp. salt                                                                      20 basil leaves, chopped
2 large, ripe tomatoes, cut into 1-inch cubes
1 cucumber, seeded and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes

For the vinaigrette:
1 tsp finely minced garlic       1/2 cup olive oil
1/2 tsp. Dijon mustard            1/2 tsp. salt
3 tbl. Champagne vinegar       fresh ground pepper

Heat the oil in a large sauté pan. Add the bread and salt and cook over low to medium heat, tossing often for 10 minutes or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion and basil. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper. Serve or allow the salad to sit about half an hour for the flavors to blend.
Serves 12

APPLE TURNOVERS

2 tbl. butter                                                             squirt of lemon juice
3 cooking apples, peeled, cored and chopped        1 sheet puff pastry
1/4 cup sugar                                                          1 egg yolk, beaten with 1 tsp. water
handful raisins or chopped pecans if desired         icing sugar for dusting

Melt the butter in a sauté pan. Add the apples, cover cook for 10 minutes. Take off the lid, sprinkle over the sugar, toss in the raisins, if using and cook until the sugar caramelizes and coats the fruit and the fruit softens. Add a squirt of lemon juice.
Roll out the pastry and cut into 6 pieces. Roll each piece a little to make a slight rectangle. Spoon the fruit mixture over half of each pastry, leaving a small margin. Brush the margins with the egg wash. Fold the pastry over and press the edges to seal. Put on parchment lined baking sheet. Slash the top with a knife. Brush with more egg wash and let rest in refrigerator for 15 minutes.
Bake in 425 degree oven for 10 min. Lower the temp to 375 and bake until golden, and puffed up, about 8-10 minutes longer. Cool and dust with icing sugar.

ORANGE GINGER SWORDFISH

1/2 cup orange juice          pinch cayenne pepper
2 tbl. sesame oil                pinch sugar
2 tbl. minced ginger         swordfish steaks for 2
2 tbl. orange zest              orange slices
1 tsp. rice vinegar            chopped green onion

Combine first 7 ingredients in glass dish. Add swordfish and turn to coat in marinade. Cover and refrigerate 30 minutes or up to 3 hours.
Scrape marinade from swordfish and dish into small saucepan. Season swordfish lightly with salt and pepper. Grill fish (or can broil) until just cooked through, about 3 minutes per side.
Boil reserved marinade until syrupy, about 3 minutes. Season with salt and pepper.
Spoon over swordfish. Garnish with orange slices and green onions.
Serves 2

COLD SESAME NOODLES WITH CHICKEN AND SUMMER VEGETABLES

1/3 cup rice vinegar
1/3 cup vegetable oil
1 tbl. hot chili sauce (Sriracha)
1 tbl. sesame oil
8 cups matchstick-size pieces mixed summer vegetables (carrots, cucumbers, bell peppers, broccoli, radishes, cauliflower)
salt and pepper
8 oz. noodles (I used angel hair pasta)
1 cup cilantro leaves
2 scallions, thinly sliced
1 tbl. sesame seeds
leftover rotisserie chicken

Whisk first 4 ingredients in a large bowl. Add vegetables and chicken, toss and season with salt and pepper.
Cook noodles until al dente, drain. Add to bowl with vegetables. Add cilantro and scallions; season with salt and pepper. Sprinkle with sesame seeds and serve.
Serves 4-6

BROCCOLI AND CAULIFLOWER SALAD

1/4 cup red onion, thinly sliced                                       1 tsp. Dijon mustard
2 slices bacon, cut in small pieced, cooked to crisp        2 tbl. vegetable oil
1/2 bunch broccoli, cut into small florets                        1/4 cup mayonnaise
1/2 small cauliflower, cut into small florets                    1/2 tsp. Old Bay seasoning
2 tbl. sugar                                                                       salt and pepper
1 tbl. red wine vinegar

Place the bacon, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking.
Mix in the mayonnaise and Old Bay seasoning. Season with salt and pepper. Pour the dressing over the vegetables and toss.
Makes 4 servings

CREAMED KALE AU GRATIN

Olive oil
1 small onion, diced
2 cloves garlic, minced
16 oz. kale, thinly sliced and chopped

For the Béchamel
2 tbl. butter                          1 cup heavy cream
2 tbl. flour                            nutmeg                  
1 cup milk

For the Breadcrumb topping
1/2 cup panko breadcrumbs          zest of 1/2 lemon
1/4 cup chopped fresh parsley      1/4 cup melted butter

Over medium heat, heat film of oil. Add the onion and a pinch of salt. Cook until onions are soft then add garlic. Next add all of the kale stirring until the kale has wilted and become dark green. Set aside.
While kale is cooking, place saucepot over medium-high heat and add the butter. When melted, whisk in the flour. Cook for a few seconds then whisk in the milk and cream and season with salt, pepper and some nutmeg. Cook, stirring until bubbly and thick. Reduce the heat to low and cook for another 20 minutes.
In a small bowl, combine the breadcrumbs, parsley, lemon zest and melted butter.
Set aside.
Transfer kale to a baking dish. Pour the Béchamel on top and then top with breadcrumb mixture. Cook uncovered for 20 minutes, then finish under the broiler for a minute or 2 until the breadcrumbs are golden brown.
Serves 4-6

STRAWBERRY TART

4 ounces cream cheese, at room temperature       pinch salt
1/2 cup plus 1 tbl. sugar                                       1 sheet frozen puff pastry, thawed
1 1/2 lbs. strawberries, hulled and quartered       1 egg, beaten
3 tbl. flour                                                            2 tbl. sugar
1 tbl. cornstarch                                                   icing sugar for dusting
1 tsp. vanilla

Preheat oven to 400 degrees. Line a sheet tray with parchment paper.
Mix the cream cheese and 1 tbl. of the sugar in a bowl until light.
In a large bowl, toss together the remaining 1/2 cup sugar, the strawberries, flour, cornstarch, vanilla and salt and set aside.
Lightly flour work surface and roll out the puff pastry to 11" by 17". Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry. Spoon the strawberries on top of the cream cheese. Cut the puff pastry so that there a slits on both sides of the filling. Fold each strip over the strawberries and tuck in the ends. Brush top with egg wash and sprinkle with sugar. Bake until puffed and golden, 25 - 30 minutes.
Dust with icing sugar.

CHICKEN PARMESAN

2 boneless, skinless chicken breasts, trimmed, halved horizontally and pounded 1/2 inch thick
1 tsp. salt                                                    1/2 tsp. garlic powder
1/2 cup shredded mozzarella cheese          1/4 dried oregano
1/2 cup shredded fontina cheese                1/4 tsp. pepper
1 egg                                                           1/3 cup vegetable oil
1 tbl. flour                                                   1/4 cup torn fresh basil
3/4 cup grated Parmesan cheese                 Tomato sauce
1/2 cup panko bread crumbs

Sprinkle each side of each cutlet with 1/8 tsp. salt. Combine mozzarella and fontina in bowl.
Whisk egg and flour together in shallow dish until smooth. combine Parmesan, panko, garlic powder, oregano and pepper in second shallow dish. Pat chicken dry and dredge cutlet in egg mixture, then coat in Parmesan mixture.
Heat oil over med.high heat. Cook chicken without moving them until bottoms are crispy, 2 minutes. Flip and cook other side for 2 minutes.
Adjust oven rack 4 inches from broiler and heat broiler. Place cutlets on baking sheet and sprinkle cheese mixture evenly over cutlets. Broil until cheese is melted 2-4 minutes. Top each cutlet with tomato sauce (I used my homemade) and sprinkle with basil.

CHARRED CORN SALAD WITH BASIL AND TOMATOES

12 ears of corn, husked                   1 cup basil leaves, torn
6 tbl. olive oil, divided                    1/3 cup fresh lime juice
1 cup thinly sliced red onion           2 tbl. chopped fresh thyme
2 large tomatoes, chopped               salt and freshly ground pepper

If you don't want to char the corn on the grill, cut the kernels from the cobs and char with 1 tbl. olive oil in a cast-iron skillet on the stove.

Mix onion, remaining 5 tbl. olive oil, tomatoes, basil, 1/3 cup lime juice and thyme into corn. Season to taste with salt and pepper.

TOMATO SAUCE

5 pounds tomatoes                    2 tsp. dried oregano
2 tbl. olive oil                            1 bay leaf
1 large onion, chopped              salt and pepper to taste
4 garlic cloves, crushed             water or red wine
1/4 cup fresh parsley                  1/4 cup lemon juice
fresh basil

Loosen the tomato skins by plunging them into boiling water for a minute, then under running water. Remove skins. Cut into chunks.
Heat the oil in a large pot and sauté the onions and garlic. Stir in the tomatoes, add parsley, spices and dried herbs, and simmer for 1 hour or longer, stirring occasionally. Add some water or red wind as it boils down. Then add the lemon juice and fresh basil at the end.
You can put in freezer container to freeze if desired.


CRANBERRY ORANGE SCONES

4 cups plus 1/4 cup flour                       1 cup heavy cream
1/4 cup sugar                                         1 cup dried cranberries
2 tbl. baking powder                              1 egg, beaten for egg wash
2 tsp. salt                                                3/4 cup icing sugar
1 tbl. grated orange zest                         4 tsp. orange juice
3/4 lb. cold unsalted butter, diced
4 large eggs

Preheat oven to 400 degrees.
In the bowl of a mixer fitted with a paddle attachment, mix 4 cups flour, 1/4 cup sugar, baking powder, salt and orange zest. Add the butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.
Dump dough onto floured surface and knead into a ball. Roll to 3/4 inch thick. Use a 3-inch round cutter and cut circles. Place the scones on a baking pan lined with parchment paper. Collect scraps to make more.
Brush the tops of the scones with egg wash, sprinkle with sugar and bake for 20 minutes until tops are browned. The scones will be firm to the touch. Let cool then whisk together the icing sugar and orange juice and drizzle over the scones.


LINGUINE WITH MUSHROOMS, ASPARAGUS AND PANCETTA

12 oz. linguine                                                         1/3 cup heavy whipping cream         
3 oz. pancetta or bacon, chopped                               3 tbl. olive oil
1 lb. asparagus, trimmed and cut into 1" pieces         3 tbl. fresh lemon juice
1 cup sliced mushrooms                                             1 tbl. grated lemon peel
1 bunch green onions, thinly sliced, white and pale   1/4 cup chopped parsley
green parts separated from dark green parts               1/4 cup chopped basil
2 cloves garlic, minced
1/2 cup parmesan cheese

Cook pasta until tender but still has a bite. Drain, reserving 1/2 liquid and return pasta to pot.
Meanwhile, cook pancetta in large non-stick skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tsp. drippings from skillet. Add asparagus and mushrooms. Saute 3 minutes. Add white and pale green parts of green onions and garlic. Saute until vegetables are just tender, about 2 minutes.
Add vegetables mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley and half of basil to pasta.
Toss, adding more cooking liquid if needed. Season with salt and black pepper. Transfer to large bowl. sprinkle pancetta, remaining parsley and basil over.
Serves 4

CHICKEN TETRAZZINI

chicken breasts shredded from a rotisserie chicken         1/2 cup heavy whipping cream
butter and oil                                                                     1/2 chicken stock
1/2 lb. sliced mushrooms                                                  dash nutmeg                       
1/2 onion, chopped                                                            6 oz. linguine
2 cloves garlic                                                                   1/3 cup frozen peas
1/2 tbl. chopped fresh thyme                                             1/8 cup chopped parsley
1/4 cup white wine                                                             1/2 cup grated Parmesan
1/6 cup flour                                                                       1/8 cup breadcrumbs
2 cups milk

Shred chicken into a large bowl.
Add 1 tbl. butter and oil to frying pan. Add the mushrooms and sauté over med. high heat until golden, about 1-2 minutes. Add the onion, garlic and thyme and sauté about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 1/2 tbl. butter in same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, 1/2 tsp. slat and pepper. Increase the heat to high. Bring to a boil and simmer, uncovered until the sauce thickens slightly, whisking about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite about 9 minutes. Drain. add the linguine, sauce, peas and parsley to the chicken mixture. Toss well and transfer to a buttered baking dish.
Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle over the pasta. Dot with butter and bake uncovered in 400 degree oven for 30-35 minutes.
Serves 4

TOASTED COUSCOUS SALAD

Vinaigrette
2 tbl. red wine vinegar        1 clove garlic, minced
1 tbl. honey                         1/3 cup olive oil
1/4 tsp. Dijon mustard         salt and ground black pepper

Couscous
4 cups chicken broth                               1/4 cup chopped fresh Italian parsley
2 cups couscous                                      4 scallions, finely sliced
1 1/2 cup cherry tomatoes, quartered      1 cucumber, seeded and chopped
3/4 cup crumbled feta                              1 small red onion, diced
 
For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl.
While whisking, drizzle in the olive oil. Season with salt and pepper.
For the couscous: Heat the chicken broth in a pot over med.high heat. Set another large pot over high heat and add the couscous. Let the couscous brown while you stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. cover and let stand for 5 to 7 minutes. Remove the lid and fluff with a fork.
Add the chopped vegetables to the vinaigrette and toss to coat. Fold in the couscous.


LEMON VARIETY DESSERT

1/2 c. butter
2 tbl. sugar
1 cup flour
1/2 cup chopped nuts...... Mix well, put in buttered 9x12 pan and bake for 15 min. at 375 degrees.

1-8ounce pkg. cream cheese
3/4 cup icing sugar
8 oz. Cool Whip......... Mix and spread over cooled crust

2- 3/2 oz. pkg. Instant Lemon Pudding mix
21/2 cups milk.......... Mix and spread over previous filling

Top with more Cool Whip and a few chopped nuts


TOMATO CHEESE TART

7 fresh or frozen filo pastry sheets, thawed                    coarse salt
1/4 cup melted butter                                                      fresh ground black pepper
2 tbl. Dijon mustard                                                        1 tbl. fresh thyme leaves
2 cups grated Emmenthal cheese                                    basil leaves, for garnish
6 large ripe heirloom tomatoes, sliced 1/4" thick

Preheat oven to 400 degrees.
On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other and can overlap to build the crust.
On top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry. Lay the tomato slices all over. Season with salt and pepper. Sprinkle the thyme leaves on top.
Bake until pastry is crisped and browned at edges about 25 minutes.
Add another sprinkling of salt and garnish with fresh basil leaves. Delicious when served hot, warm or at room temperature.

SPAGHETTI AND MEATBALLS

Olive oil                                                         1 egg
1 chopped onion                                             1/2 cup grated parmesan
2 garlic cloves mashed                                    salt and pepper
2 tbl. chopped fresh parsley                            4 cups heated good tomato sauce
1 cup milk                                                       1/2 lb. fresh mozzarella cut in chunks
4 slices firm white bread, crust removed        fresh basil
1 1/2 lbs. ground beef                                      1 lb. spaghetti
1 1/2 lbs. ground pork

Heat 3 tbl. oil in skillet over medium heat. Add the onion, garlic and parsley and cook until the vegetables are soft, about 10 minutes. Let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats. Add the egg and parmesan and season with salt and pepper. Squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. Combine all lightly and shape meatballs.
Brown meatballs in pan with oil about 10 minutes. Put them in a baking dish and spoon about half of the tomato sauce over. Put mozzarella on top and drizzle with olive oil. Bake about 15 minutes.
Meanwhile cook spaghetti about 8 minutes. Top with rest of tomato sauce, spoon meatballs on top and garnish with basil.

APRICOT CRUMBLE BARS

1/2 lb. (2 sticks) unsalted butter       10 oz. apricot jam
3/4 cup sugar                                    2/3 cup good granola without dried fruit
1 tsp. vanilla                                     1/4 cup sliced almonds
2-1/3 cups flour                                Confectioner's sugar for dusting
1/2 tsp. salt

Preheat oven to 350 degrees
Cream the butter and sugar until combined. Add the vanilla.
Sift the flour and salt together and add to butter mixture. Pat 2/3 of the evenly over the bottom of a 9-inch square pan and up the sides 1/4 inch. Spread with jam leaving a 1/4 inch border. Mix the granola into the remaining mixture with your hands and drop small bits on top of the jam covering most of the surface. Sprinkle the almonds on top.
Bake for 45 minutes until lightly browned.
Cool and then sift with confectioner's sugar.

CHOCOLATE AND CHEESE DANISH

1/4 cup (2 oz.) cream cheese, at room temperature            1/2 tsp. vanilla
1/4 cup (2oz.) mascarpone cheese, at room temperature    1/8 tsp. salt
1 egg yolk                                                                            1/2 cup mini chocolate chips
1 tbl. flour                                                                            2 sheets thawed puff pastry
3 tbl. sugar                                                                           1 egg, beaten  

Line 2 baking sheets with parchment.
For filling, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips.
Cut each sheet of pastry into 4 equal squares. Put them on each baking sheet. Spoon about 2-3 tsp. of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1 inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden about 15 minutes in a 400 degree oven.

SMOKED SALMON, ARUGULA AND GRUYERE TART

Crust

1 1/2 cups flour                                        Salt and ground black pepper
1/4 cup packed fresh flat-leaf parsley      1 stick unsalted butter
1 tbl. fresh thyme leaves                           3 tbl. ice water, plus more as needed

Filling

3 tbl olive oil                                                                                3 oz. smoked salmon
1 medium leek, pale green and white part only, thinly sliced      6 eggs
6 cups baby arugula                                                                       salt and pepper
3 oz. gruyere cheese, grated

Butter a tart pan with a removable base.
For the crust, in a food processor combine the flour, parsley, thyme, 1/2 tsp salt and 1/4 tsp. pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse crumb. With it running, add the ice water and process until a ball forms. Wrap the disc in plastic wrap and chill for 20 minutes.
On a floured surface, roll out the dough into a 10-inch round. Put in prepared pan and trim any excess. With a fork, prick all over. Bake for 12 minutes in 350 degree oven.
Let cool.

For the filling, in a medium skillet, heat the olive oil over med. high heat. Add the leeks and cook until softened for about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon over the crust. Sprinkle with the cheese and smoked salmon (chop into 1/2 inch pieces).
In bowl, whisk together the eggs, 1 tsp. salt and 1/2 tsp pepper. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake for 35-40 minutes. Cool for 20 minutes, then remove the sides and base of the tart pan.
Serve warm or chilled. Makes a good dish for brunch or lunch.

SCALLOP GRATINS

3 tbl. unsalted butter                                    1 tsp. salt
3 cloves garlic, minced                                1/2 tsp. ground black pepper
1 shallot, minced                                          3 tbl. olive oil
1 oz. thinly sliced prosciutto, minced          1/4 cup panko bread crumbs
2 tbl. minced fresh parsley                           3 more tbl. white wine
1 tbl. fresh lemon juice                                  1 pound fresh scallops
1 tbl. white wine                                             lemon for garnish                                

Preheat oven to 425 degrees. Place 3 gratin dishes on a sheet pan.
To make the topping, mix the softened butter, garlic, shallot, prosciutto, parsley,
lemon juice, 1 tbl. wine, salt and pepper until combined. Slowly add olive oil using a whisk until combined. Fold in the panko with a spatula and set aside.
Place 1 tbl. wine in the bottom of each gratin dish. If scallops are large, cut in quarters. Pat scallops very dry and distribute in dishes. Spoon the garlic butter over the top of the scallops. Bake for 10 to 12 minutes until golden and bubbling. Finish with a drizzle of lemon juice.
Serve with good French bread to sop up the juices.
Serves 3

EASY PARMESAN RISOTTO

1 1/2 cups Arborio rice                       2 tsp. salt
5 cups chicken stock, divided             1 tsp. black pepper
1 cup grated parmesan cheese             mushrooms, garlic, scallops?
1/2 cup dry white wine
3 tbl. unsalted butter, diced

Preheat oven to 350 degrees.
Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 40-45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the parmesan, wine, butter, salt and pepper and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
You can sauté some mushrooms, garlic or even scallops to add at the end and stir until heated through. Drizzle with a little olive oil and serve hot.
4 to 6 servings

CAESAR SALAD

2 cloves garlic, pressed                dash pepper
salt                                                1 tsp. parmesan cheese
1 egg yolk                                     4 tbl. olive oil
1 tsp. anchovy paste                     1 tsp. white vinegar
1 tsp. prepared mustard                croutons
1/2 tsp. hot mustard                      bacon chips
dash Worcestershire sauce           romaine lettuce

Using a large spoon, mix the garlic, salt and egg yolk. Add the other items in order and keep mixing with the spoon.
For croutons, cut up some good French bread and sauté in butter with salt and pepper.
Cook some bacon and break up for salad.
Serves 4

7-LAYER COOKIES

1/4 lb. butter                                             1 cup chocolate chips
1 1/2 cup graham cracker crumbs            1 cup chopped pecans
1 cup coconut                                           1 tin sweetened condensed milk
1 pkg. butterscotch chips

Melt butter in 9 x 12 pan. Sprinkle on top the graham cracker crumbs then the coconut, chips and nuts. Drizzle the sweetened condensed milk over the top.
Bake for 25-30 minutes at 325 degrees.


POTATO LEEK GRATIN

4 baking potatoes, like russets                        1/3 quart heavy cream
4 small leeks, white part only                         Salt                
1 tbl. unsalted butter, room temperature         Pepper
1 tbl. chopped garlic                                        Nutmeg

Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, pepper and nutmeg.
Layer the potatoes, the leeks, the garlic butter and then the cream, alternating until the potatoes are lightly covered with the cream.
Bake for 50-60 minutes at 350 degrees. Serves 6.



BROCCOLI SUPREME

1 1/2 lbs. fresh broccoli             1 tbl. grated onion
1 can cream of chicken soup     1/4 tsp. salt
1 tbl. flour                                  1/8 tsp. pepper
1/2 cup sour cream                     1 cup Pepperidge Farm herb seasoned stuffing mix
1/8 cup grated carrot                   3 tbl. butter

Cut broccoli into 1-inch pieces. Cook until tender in salted water about 5 min. Drain.
Blend together soup and flour. Add sour cream, carrot, onion, salt and pepper; stir in broccoli. Turn into casserole. Combine stuffing mix and melted butter. Sprinkle around edge.
Bake at 350 degrees for 30-35 minutes til bubbly.
Makes 6 servings



BLACKBERRY CRUMBLES

3-4 cups fresh blackberries                      1/4 tsp. cinnamon
1/4 cup sugar, plus 1 tbl.                           pinch salt
3 tbl. flour                                                 6 store-bought sugar cookies, crushed
3 tbl. lemon juice                                      1/4 cup rolled oats
3 tbl. unsalted butter softened                  

Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tbl. flour and lemon juice in a bowl. Set aside.
Put butter, cinnamon, salt and remaining tablespoon sugar into a bowl. Stir until creamy.
Stir in cookies, oats and remaining tablespoon flour. Work until coarse crumbs.
Butter four ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins, transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool 20 minutes before serving. (A scoop of vanilla icecream on top is great!)


SAUSAGE AND LEEK FUSILLI

12 oz. fusilli                                                      1/4 cup chicken broth
2 mild Italian sausages, casings removed          2 cups cherry tomatoes, halved
2 tsp. olive oil                                                     1/2 cup Parmesan cheese
2 leeks, thinly sliced crosswise                           1/4 cup chopped parsley
salt and pepper

Cook pasta until al dente, drain and reserve 1/2 cup liquid.
In large skillet, cook sausage over med. high heat breaking up, until golden and crisp, about 5 minutes. With slotted spoon, transfer to bowl. Drain all but 2 tsp. fat from pan or add oil if not enough fat.
Add leeks, salt and pepper to pan, cook, stirring until softened, about 3 minutes. Add broth and bring to boil, reduce heat and simmer until leeks are softened but some liquid remains, about 5 minutes.
Add tomatoes, Parmesan, parsley, pasta, reserved cooking liquid and sausage. cook about 2 minutes.
4 Servings


STUFFED PORK TENDERLOIN

1 whole pork tenderloin              Salt and freshly ground pepper
2 tbl. butter                                  Chopped fresh thyme
1/4 cup chopped onion                 2 cups breadcrumbs
1/4 cup chopped celery                4 slices bacon
1/2 cup chopped apple

Split tenderloin lengthwise, without cutting through to bottom and flatten with a mallet.
In skillet, melt butter. Saute onion and celery until soft. Stir in apple, salt, pepper, thyme and breadcrumbs. Lay on tenderloin and roll up. Wrap bacon around and secure with toothpicks or string. Place on rack in roasting pan and roast for about 45-50 minutes at 340 degrees.
4 servings


CHEDDAR CHEESE BISCUITS

4 cups flour                                      1 1/2 sticks unsalted butter, cold and cut in pieces
8 tsp. baking powder                        2 cups buttermilk
2 tsp. salt                                          1 cup grated cheddar, about 4 oz.
2 tsp. freshly ground pepper

Preheat oven to 450 degrees.
In large bowl, combine flour, baking powder, salt and pepper. Using a pastry cutter, cut in butter until coarse crumbs. Add buttermilk and Cheddar and stir until just comes together.
Turn out dough to floured surface. Divide in half and work each half separately.
Using hands, fold, flatten and repeat until dough has been folded over 4 times.
Pat out until 1 inch thick. Cut out biscuits with 2-inch round cutter.
Transfer biscuits to 2 baking sheets and bake until golden, 14 - 18 minutes.


ITALIAN WEDDING SOUP

Meatballs

1 lb. ground chicken                               1/4 cup grated Parmesan
2/3 cup bread crumbs                              3 tbl. milk
2 cloves garlic, minced                            1 egg, beaten
3 tbl. chopped parsley                              salt and pepper
1/4 cup grated Pecorino Romano

Soup

2 tbl. olive oil                                                          1/2 white wine
1 cup chopped onion                                                1 cup stelline pasta or tiny pasta
1 cup diced carrots, cut into 1/4 inch pieces            1/4 cup minced fresh dill
3/4 cup diced celery, cut into 1/3 inch pieces          12 oz. baby spinach or chard, cut up
10 cups chicken stock

Preheat oven to 350 degrees
For the meatballs, mix chicken, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 tsp. salt and 1/2 tsp. pepper in a bowl gently. Make 1 - 1/4 inch balls and place on sheet pan lined with parchment paper. Makes about 40.Bake for 30 minutes until cooked and lightly browned. Set aside.

Meanwhile, for the soup, heat the olive oil in large heavy soup pot. Add the onion, carrots and celery and sauté until soft, 5-6 minutes. Add the stock and wine and bring to a boil. Add the pasta and cook for 6-8 minutes until the pasta is tender. Add the dill and then the meatballs and simmer for 1 minute. Stir in the fresh spinach or chard and cook for 1 minute until wilted.


CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS

6 chicken legs                                                         1 egg
1 clove garlic, minced                                             1 cup milk
2 stems rosemary, leaves picked and chopped        1 1/2 cups flour
2 cups panko bread crumbs                                     extra-virgin olive oil 
salt and pepper

Preheat oven to 350 degrees. Put a sheet tray in the oven to preheat.
Mix the garlic, rosemary and panko together in a dish.

Crack eggs and whisk in milk in another dish. Season with salt and pepper. In another dish add the flour and season with salt and pepper.

Dredge the legs in flour, then egg then crumb mixture. Refrigerate for 20 min. for the breading to set.

Remove the hot sheet tray from the oven, drizzle with a good amount of olive oil. Arrange legs on tray and roast until the legs are golden and crispy for 40-45 min. or until the internal temperature is 165-175 degrees. Turn halfway.

Serves 2-3

BABY GREENS WITH WARM BALSAMIC VINAIGRETTE

1/4 cup honey                                            Extra-virgin olive oil
1/2 cup balsamic vinegar                           Dried cranberries, for garnish
1/2 cup walnuts, for garnish                      Parmesan shavings, for garnish
Assorted baby greens                                1 shallot, chopped, for garnish
1 tablespoon grainy mustard

Cook honey and balsamic together over medium-high heat for about 5 minutes.
Toast walnuts in a small skillet and set aside to cool.

Pile greens on plate. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pout over greens. Garnish with walnuts, cranberries, parmesan and shallot. Salt and pepper.

Serves 4