Parmesan-Garlic Butter Green Beans

Give those green beans a little pizzaz tonight with a sprinkling of Parmesan Cheese, some garlic and only 15 minutes of prep time!!

4 cups of frozen whole green beans

2 tablespoons butter

1 small clove garlic, finely chopped

1 tablespoon grated Parmesan cheese

Directions:

                                 

Cook green beans as directed on bag to desired doneness--except do not season to taste; drain.

                                 

Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender.

Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

Butternut Squash Risotto

My daughter and I attended our local farmer's market a couple of Saturday's ago and I could not resist getting a couple of butternut squash.  It is probably my favorite squash and has so many uses.  Such as the recipe I am sharing with you.

If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.

I hope you enjoy it as much as we did.

Ingredients

• 2 cups cubed butternut squash
• 2 tablespoons butter
• 1/2 onion, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 5 cups hot chicken stock
• 1/4 cup grated Parmesan cheese
• salt and ground black pepper to taste

Directions

1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Savory Mushroom and Herb Pork Roast

This tender pork was especially good when I sprinkled crisp, canned french fried onions over the top.  I placed the onions in a skillet for just a few minutes to warm them up.  Then I served everything up with a hearty helping of mashed potatoes.  Yum mm!!!!

Serve it up this weekend.  It is quick, easy, and the perfect Sunday meal.

2 medium onions, chopped

12 fresh baby carrots

1 boneless pork shoulder butt roast (3 to 4 pounds)

 Mrs. Dash Salt Free Garlic and Herb seasoning.

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup chicken broth

1 can (4 ounces) mushroom stems and pieces, drained

1/2 teaspoon dried thyme

1/2 teaspoon Worcestershire sauce

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon dried marjoram

1/4 teaspoon pepper

1 tablespoon cornstarch

2 tablespoons cold water

French-fried onions, optional

Directions

• Place onions and carrots in a 5-qt slow cooker. Rub the roast with the Mrs Dash seasoning.  Cut roast in half; add to slow cooker. In a small bowl, combine the soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
• Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve pork with gravy. Sprinkle servings with French-friend onions if desired. Yield: 8 servings.

Balsamic Chicken With Spinach and White Beans

Welcome back friends and family!  I am going to do my best to get this blog up and running again so that you will have some new dishes to try out for dinner. 

Since my last post I have been busy promoting my book, taking care of my health issues and moving to sunny California.  As you see you can purchase my cookbook, Venison and Vine, right here from my blog sight.  It is filled with great venison recipes and every recipe gives you suggested side dishes as well as the perfect wine accompaniment to complement the meal.  Don't let the venison scare you off!!  You can also convert these recipes yourself so that you can substitute beef, pork or chicken.  Use your culinary talents and imagination to create something wonderful using one of my recipes.

For tonight, how about a little taste of Tuscany?  This amazing skillet dish brings the flavors of Tuscany right into your own home.  Ready in just 35 minutes, it is simple and delicious.

Balsamic Chicken with Spinach and White Beans





2 tablespoons olive oil

1 1/4 pounds skinless, boneless chicken breast halves

3 cloves garlic, minced

1/3 cup balsamic vinegar

1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup

1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained

1 bag (about 7 ounces) fresh baby spinach

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.

Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.



Grilled Halibut and Fresh Mango Salsa

I guarantee that after tasting one bite of this summery dish, you will want to head right back into the kitchen and make another batch of this tropical fruit salsa.  Tangy and fruity, with eye-popping color, the mango salsa is fantastic with halibut, but try it on other types of fish also.

• 2 cups plum tomatoes, seeded and diced
• 1 1/2 cups diced peeled ripe mango
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• 4 (6-ounce) halibut fillets
• 1 tablespoon olive oil

 Directions:

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa

Cool Summer Meal

Here it is, the dog days of summer are upon us. In Upstate New York, where I live, it is hot and very humid which makes it beyond miserable.  I decided that I was not in the mood for cooking anything heavy and not wanting to heat up my kitchen I came up with this quick and easy salad.  You can have it ready and on the table in 25 minutes or less.  I hope you enjoy it as much as we did.

Spinach, Grapes and Bacon Salad





8    slices bacon

4    cups grapes

1/4 cup raspberry vinegar

1    Tablespoon packed brown sugar

Dash each of salt and pepper

6     cups baby spinach

4     ounces dilled Havarti cheese, shaved

Pecan halves (optional)

Directions:

1.  In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.

 

2.   Meanwhile, halve 2 cups of the grapes.

3.   Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm.

4.  In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans. Makes 4 servings.

Crabby Cakes by Jerilyn

I had a request for a crab cake recipe.  I happen to love seafood so having a recipe for them in my vault made it really easy to write this one.  I thought maybe it would be fun as well as interesting to give you a little background of the "crab cake".  I hope you enjoy them as much as I do and don't forget the lemon to squeeze on the top.

These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown.


The History of Crab Cakes
According to www.foodtimeline.org, food historians tell us the practice of making minced meat cakes/patties (seafood/landfood) is ancient. Minces mixed with bread/spices/fillers came about for two reasons: taste and economy. Primary evidence suggests recipes for crab-cake types dishes were introduced to the colonies by English settlers. About rissoles and croquettes.
A survey of historic American cookbooks confirms crab recipes were popular from colonial days forward. In the 19th century crab recipes proliferated. Many of these combined bread crumbs and spices; some were fried. These recipes are variously called “to stew crabs,” “to fry crabs,” “to dress crab,” “crab patties” or “crab croquettes.” Sometimes they stand alone, others they are noted as possible variations under similar fish/shellfish recipes. The phrase “crab cake” appears to be a 20th century appellation.
“Crab cake. A sauteed or fried patty of crabmeat. The term dates in print to 1930 in Crosby Gaige’s New York World’s Fair Cook Book, where they are called “Baltimore crab cakes,” suggesting they have long been known in the South. A “crabburger” is a crab cake eaten on a hamburger bun.”

Now let's see who really reads my blog.  Here is a little contest for all of you.  The first one to send me a comment either on my blog or through face book will receive an autographed copy of my cookbook.  So start commenting and good luck.

Crabcakes

1 1/2 cups Progresso® panko crispy bread crumbs

1 cup mayonnaise or salad dressing

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped chives

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1/8 teaspoon freshly ground pepper

2 drops red pepper sauce

2 egg yolks

3 (6 ounce) cans lump crabmeat, well drained

1 cup Progresso panko crispy bread crumbs

2 tablespoons butter, melted

1 1/2 teaspoons seafood seasoning

Lemon wedges (optional)

Directions

1. Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
2. Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
3. In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
4. Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.

Beef and Black Bean Wraps

Beef and Black Bean Wraps

 

8  ounces lean ground beef
1  cup chopped onion
2  cloves garlic, minced
1 1/2  teaspoons ground cumin
1  teaspoon chili powder
1/2  teaspoon ground coriander
1  15-ounce can black beans,     rinsed and drained
1  large tomato, chopped
1/4  teaspoon salt
1/4  teaspoon black pepper
6  8-inch whole wheat flour      tortillas
1 1/2  cups shredded lettuce
1 to 1 1/2 cups shredded         cheddar or Monterey Jack cheese Salsa (optional)
Directions 1. In a large skillet cook ground beef, onion, and garlic for 5 minutes or until meat is brown. Drain off fat. 2. Stir in cumin, chili powder, and coriander. Cook and stir for 1 minute. Stir in black beans, tomato, salt, and black pepper. Cook, covered, for 5 minutes more, stirring occasionally. 3. To serve, spoon beef mixture down the center of each tortilla. Sprinkle with lettuce and cheese. Roll up. If desired, serve with salsa. Makes 6 wraps.

Lemon Crumb Cake

I can't take credit for this recipe, it came from the Taste of Home collection.  I thought it was really good and worth passing along to all of you.  I hope you enjoy it also.

Lemon Crumb Cake

2 cups buttermilk

1 cup sugar

2 eggs

2 tablespoons butter, melted

2 teaspoons vanilla extract

3 cups all-purpose flour

1-1/4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 can (15-3/4 ounces) lemon pie filling

TOPPING:

1 cup all-purpose flour

2/3 cup sugar

1/3 cup cold butter, cubed

1/4 cup sliced almonds, toasted

Reduced-fat vanilla ice cream, optional

Directions

• In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
• In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

Caribbean Chicken with Pineapple Salsa

 Thirty minutes to dinner! Dijon and jerk seasoning jazz up baked chicken breasts while bran cereal adds crunch. A peppy fruit salsa makes a sassy topper.

Caribbean Chicken with Pineapple Salsa

 Chicken

1 1/4	cups Fiber One® original bran cereal
2	teaspoons jerk seasoning (dry)
4	boneless skinless chicken breasts (about 1 1/4 lb)
1/2	cup buttermilk
2	teaspoons Dijon mustard
1/2	teaspoon red pepper sauce

Pineapple Salsa

1	can (8 oz) crushed pineapple in juice, undrained
1/4	cup chopped red bell pepper
1/4	cup chopped apricots or papaya, if desired
1	tablespoon chopped fresh cilantro
1	teaspoon sugar
1	teaspoon lemon juice

Directions

 Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.

 In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.

Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.  Serves 4.

Salmon and Ravioli

A lemon-garlic butter sauce adds delicious flavor to cheese ravioli topped with salmon and baby spinach.

Salmon and Ravioli

 

1     9 oz. package refrigerated four cheese ravioli

1     lemon

2     6 oz. skinless, salmon fillets

        salt and pepper

2      Tbsp olive oil

1      6 oz. package baby spinach

3      cloves garlic, thinly sliced

2       Tbsp butter

          Shredded Parmesan cheese

Directions

1. Cook ravioli according to package directions; drain.

2. Meanwhile, halve lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and lemon wedges aside. Rinse salmon; pat dry. Sprinkle with salt and pepper.

3. In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add spinach to skillet. Cook 1 minute or until spinach just begins to wilt. Remove spinach from skillet. Add lemon juice, garlic and butter to hot skillet. Cook and stir over medium heat until butter melts. Cook and stir 1 minute more.

4. Slice salmon and divide among 4 plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan. Makes 4 servings.

Blue Cheese Chicken Panini

Happy Summer Everyone!

It is really great to be back at it.  As you can see from the to box on the right, I have completed my book.  It is published and ready for you to purchase.  All you have to do to get a copy is click on the "pay now" button and complete the information form.  For those of you that live near me and don't need to have it shipped just send me an email or a comment and I will see to it that you get a copy.  Every copy going out will be personally signed by me.

Do you like chicken wings? Then you'll love this spicy sandwich made with chicken, paprika, chili powder, hot sauce and Marzetti Chunky Blue Cheese Dressing.  It would go great with a nice salad and a glass of lemonade.

I hope you will try it and let me know what you think.  Enjoy!

Blue Cheese Chicken Panini



1/2 cup Marzetti Chunky Blue Cheese Dressing, plus extra for dipping

1/3 cup all-purpose flour

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon salt

1 1/2 pounds chicken breast, thinly sliced

2 tablespoons olive oil, plus extra for grilling bread

3 tablespoons favorite hot sauce

1 tablespoon butter, melted

8 slices (medium thickness) favorite bread

Sliced red onion

Directions

1. In a shallow bowl combine flour, paprika, chili powder and salt. Coat chicken with flour mixture. Heat oil in a large nonstick pan over medium-high heat and cook chicken on each side until it is fully cooked, about 10 minutes. Remove from pan. In a small bowl, combine hot sauce and butter. Brush each piece of chicken with hot sauce mixture. Allow chicken to cool slightly.
2. Preheat a sandwich grill or panini press. Arrange bread slices on a work surface and spread each slice with 1 tablespoon Marzetti Chunky Blue Cheese Dressing. Layer cooked chicken and onions on four slices. Cover chicken with remaining four slices of bread, dressing side down. Brush top and bottom of bread with olive oil and place panini in grill or press and cover. Cook until bread is toasted, about 3 to 5 minutes. Remove from grill and cut each sandwich in half. Serve sandwiches and celery sticks with extra Marzetti Chunky Blue Cheese Dressing. Serves 4

Spanish Rice

I am happy to say that the cookbook is completed and in the hands of the publisher.  It was a wild ride, but fun none the less.  I am already gathering ideas for the next one and trying to decide what kind of cookbook it should be.  I think that maybe I will take some time between books, concentrate on my blog and other things, then get back to work.

For those of you that may not have heard, this first book is a specialty cookbook that I think will fill a niche that is very needed.  It is a book filled with venison recipes from the very basic, to some a little more complicated for those cooks that may want to show off their talents.  All of the recipes include suggestions for side dishes and are paired with just the perfect wine. 

Enough about me.  I had a request for a recipe for making Spanish rice.  As some of you know I grew up in California where "great" Mexican food could be found everywhere.  This is just not the case here in Upstate New York.  Now if I want "good" Mexican food, I am forced to fix it myself.  This is just not the same for me, but I can always look forward to a trip to California and eating my way through vacation.

I hope everyone has a wonderful weekend.  Eat healthy and be well.

 Spanish Rice

1 1/2 cups rice


2 1/2 cups chicken broth

1 can diced tomatoes with oregano and chilis


1 cup plain tomato sauce

3 cloves finely chopped garlic


1/2 of a medium onion

1 green bell pepper, chopped

a dash of cumin


2 tablespoons oil


4 heaping tablespoons of finely chopped parsley (optional)

Preparation:

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth, the diced tomatoes, green pepper, and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley and the cumin if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

Helpful Tips

I know I have been very lax with my blogging lately.  That is because I have been working on getting my book ready to go to the publisher by the end of this week.  It is taking up quite a bit of my time right now so I do hope you will all forgive me.


In the meantime, I read this online last week and really felt that is was worth passing along to you, my readers.  There are some really great tips and ideas in this article.  After reading it feel free to contribute your household tips for the rest of us to use.


I hope you enjoy this article as much as I did:

1. Line the bottom of your refrigerator’s crisper drawer with paper towels. They’ll absorb the excess moisture that causes vegetables to rot.

2. To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer. When you need them, they’ll be easier to chop, and they’ll defrost the minute they hit a hot pan.


3. A bay leaf slipped into a container of flour, pasta, or rice will help repel bugs.

4. Stop cheese from drying out by spreading butter or margarine on the cut sides to seal in moisture. This is most effective with hard cheeses sealed in wax.

5. When radishes, celery, or carrots have lost their crunch, simply pop them in a bowl of iced water along with a slice of raw potato and watch the limp vegetables freshen up right before your eyes.


6. Avoid separating bananas until you plan to eat them – they spoil less quickly in a bunch.


7. Put rice in your saltshaker to stop the salt from hardening. The rice absorbs condensation that can cause clumps.

8. Stock up on butter when it’s on sale – you can store it in the freezer for up to six months. Pack the butter in an airtight container, so it doesn’t take on the flavor of whatever else you’re freezing.

9. In order to make cottage cheese or sour cream last longer, place the container upside down in the fridge. Inverting the tub creates a vacuum that inhibits the growth of bacteria that causes food to spoil.


10. Believe it or not, honey is the only nonperishable food substance, so don’t get rid of the stuff if it crystallizes or becomes cloudy. Microwave on medium heat, in 30-second increments, to make honey clear again.

11. Prevent extra cooked pasta from hardening by stashing it in a sealed plastic bag and refrigerating. When you’re ready to serve, throw the pasta in boiling water for a few seconds to heat and restore moisture.


12. Keeping brown sugar in the freezer will stop it from hardening. But if you already have hardened sugar on your shelf, soften it by sealing in a bag with a slice of bread – or by microwaving on high for 30 seconds.

13. If you only need a few drops of lemon juice, avoid cutting the lemon in half – it will dry out quickly. Instead, puncture the fruit with a metal skewer and squeeze out exactly what you require.


14. If you’re unsure of an egg’s freshness, see how it behaves in a cup of water: Fresh eggs sink; bad ones float.

Now for a special treat, a sneak peak at my book.  Here is just one page from my upcoming cookbook Titled,  "Venison and Vine".  Please let me know what you think.

Venison with Sherry-Mushroom Sauce

The perfect meal for you or fancy enough to serve your guests. Serve with Roasted potato wedges and asparagus.


Wine Pairing:  d’Arenberg Stump Jump Shiraz 2008   With a plum aroma this wine is very light on the palate.


Cook and Prep time: 1 hour


Serves: 3


1/2 cup all-purpose flour


1/2 teaspoon ground sage


1/2 teaspoon salt


1/2 teaspoon black pepper


4 tablespoons butter, divided


1 cup chopped Vidalia onion


2 cups baby bella mushrooms


6 (3 ounce) venison tenderloin steaks


2 tablespoon cornstarch


1 cup sherry


1/2 cup water


1. Combine 1/2 cup flour, sage, salt, and pepper in a re-sealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.

2. Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.

3.  Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 2 tablespoon cornstarch, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

Macaroni and Cheese Comfort for the Soul

It probably wouldn't be on the menu for your mother-in-law's first dinner visit, and it isn't exactly gourmet fare, but macaroni and cheese is one of the most popular--if not the most popular--American comfort foods (it took second place in my survey). Nearly every soul food cookbook and many Southern cookbooks have recipes for the American favorite, with few differences from one to the next.

Some believe the dish was created by founding father Thomas Jefferson, known for his great interest in food, and in a 1996 "Restaurants & Institutions" article, Barbara Bell Matuszewski wrote that Jefferson served the dish in the White House in 1802. However, noted food historian Karen Hess claims Jefferson did not invent the dish, though he did return from a trip to Paris with a macaroni mold

According to John Mariani, author of "The Dictionary of American Food and Drink," macaroni and cheese was first made in the nineteenth century, but it took on a even greater popularity when Kraft Foods introduced the Kraft Dinner (macaroni and cheese) in 1937. According to a company spokesperson, Kraft now sells more than one million boxes of the dinners every day! The Kraft dinners are so popular, in fact, that children and some adults have been known to turn up their noses when offered a rich and delicious homemade version.

Homemade macaroni and cheese can be a simple layering of cooked macaroni, shredded (or sliced) cheese and salt and pepper, or it can be made with a white sauce-cheese base, topped with more cheese and buttered crumbs before baking. This ever-so-humble dish is delicious and satisfying as is, but you can jazz it up (homemade or package version) with the addition of chopped vegetables, meat, fish or poultry, or your favorite herbs or spices.

Vermont Macaroni and Cheese

2 cups uncooked ziti or elbow macaroni

1/4 cup butter

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup flour

1-3/4 cups milk

10.-oz. block of Sharp Vermont White Cheddar Cheese, shredded

Paprika

Cook ziti or elbow macaroni as directed.


Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.

Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.

Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.

I love pasta and I really love cheese so this is by far my favorite recipe for Macaroni and cheese!!

Five Cheese Bake Macaroni

1 (16 ounce) package elbow macaroni

1 cup shredded mozzarella cheese

1 cup shredded Swiss cheese

1 cup grated Parmesan cheese

1 cup extra sharp white cheddar cheese

1/2 cup ricotta cheese

3/4 cup sour cream

1/2 cup heavy cream

1 tablespoon chopped fresh parsley

1/2 teaspoon dried Italian seasoning

1/2 teaspoon garlic salt

Breadcrumbs for the top (optional)

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.

In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and extra sharp white cheddar cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.

Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top along with the breadcrumbs (if you desire).

Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

Playing With Mashed Potatoes

There has been quite a lot written on the best way to make the perfect mashed potatoes - how long you cook them, with peel or without, reserving some of the cooking liquid, etc.  This is what I have discovered that the real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That's really all there is to it (along with butter, cream, salt and pepper). Just start with the type of potato that tastes better and mashes up better. According to the Food Network,


Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy.


All-purpose, or chef's potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked.

These are some of my favorite mashed potato recipes I hope you like them.  Tell some of the different ways that you like to make your mashed potatoes.

1 5-lb. bag Yukon Gold potatoes

1 Tbsp. salt

1/3 cup butter or margarine

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 to 3/4 cup milk



Directions:
In a 6-quart Dutch oven cook potatoes, covered, in enough boiling water to cover and the 1 tablespoon salt for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, the 1/2 teaspoon salt and pepper. Season to taste with additional salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Makes 8 to 10 servings.

Garlic Mashed Potatoes: Add 10 peeled garlic cloves to water while cooking potatoes, and substitute 5 tablespoons olive oil for the butter.

Pesto Mashed Potatoes: Add 1/3 cup purchased pesto along with the butter.

Sour Cream and Chive Mashed Potatoes: Add one 8-ounce carton dairy sour cream with the butter. Stir 1/4 cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.

Cheesy Chipotle Potatoes: Stir 1 cup shredded smoked cheddar or Monterey Jack cheese (4 ounces) and 2 tablespoons finely chopped chipotle pepper in adobo sauce into potatoes just before serving.

.

Comfort Food

Happy New Year to everyone!

I know it has been a while since I have posted a new blog, thank you for hanging in there.  I have been under the weather for some time now suffering with Fibromyalgia, not my idea of a fun time.  When I am feeling better and having a good day I am working very hard to get my new cookbook completed and to the publisher before the end of February.  My resolution though is to try and get at least one blog a week, if not more, out to my followers.

Having said all of that I want to talk about comfort foods; what they are, what they mean to us, and share some of your comfort foods that you told me about.  First Wikipedia tells us that the definition of comfort foods is this:
  The term "comfort food" (first used, according to Webster's Dictionary, in 1977) refers to foods consumed to achieve some level of improved emotional status, whether to relieve negative psychological affect or to increase positive.[1] More generally, comfort food can be defined as food that brings some form or measure of comfort, sense of well-being, or easy satisfaction. Such food choices may consist of the simple and familiar. Dishes may be warm and filling such as a dish made with a staple food, or basically pleasing such as sweets or desserts. Some definitions suggest that home-prepared dishes are most typical,[2] or consumed in informal restaurants, but according to Wansink and Sangerman, Americans tend to select prepared foods and fast food for comfort uses, with ice cream, potato chips and chocolate ranking near the top. However, the term is meaningful not as a list of particular items, which will vary considerably from individual to individual, as well as culturally and by situation and emotional trigger, but as a psychological category of behavior.

In asking my friends and family what their comfort food is I was a little surprised that the big winner was vegetables.  We all seemed to want something in the vegetable category such as fresh vegetables picked right from our very own garden, vegetable and chicken soup or my personal favorite, mashed potatoes smothered in gravy. 

If you were to ask my children they would all tell you the same thing, macaroni and cheese, more specifically they would have this meal that they would tell you about that they all call, "The Yellow Meal".  When they were younger I would make this dinner which consisted of Pork Chops coated with Shake N Bake, macaroni and cheese, cream style corn and corn bread.  Why it may not have been the healthiest of meals, it has remained a meal of comfort for my children.  In fact they told me that when they make this meal for their family they think of me.  Since we live thousands of miles apart it makes them feel closer to me, I guess, and that makes me feel warm and comforted to know.

Since some of you told me that chocolate is a follow-up comfort for you I thought we would begin with dessert and a recipe for a decedent chocolate cake.  I found this recipe from Tyler Florence and thought I would share it with you.  It is very very good.  Now that is what I call comfort!!


Enjoy and may God bless you all.

A Gooey, Decadent Chocolate Cake 

2 1/2 cups cake flour


1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 sticks unsalted butter, at room temperature

2 cups sugar

3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled

1 teaspoon vanilla extract

2 eggs

1 1/2 cups cold water

Chambourd raspberry liqueur, for drizzling

Chocolate Chip Butter Cream, recipe follows

Dark chocolate shavings, for decoration

Directions:

Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.

In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.

Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.

Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.

With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.

*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched



Chocolate Chip Butter Cream:

3 cups powdered sugar

7 tablespoons hot water

4 ounces dark chocolate, melted and cooled

2 teaspoons vanilla extract

1/2 stick unsalted butter, at room temperature

1/4 cup semisweet dark chocolate, finely chopped

In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

Yield: 6 to 8 servings

Tuscany Tonight - Tuscany to You Recipe Contest presented by Marchesi de' Frescobaldi

Tuscany Tonight - Tuscany to You Recipe Contest presented by Marchesi de' Frescobaldi

Please vote for me in this contest. My entry is Linguine Primavera.  When you click on the link above you will be directed to their home page.  On the left hand side of the page you will see a link to vote for a recipe.  Once you click on that link it will take you to all of the recipes that have been submitted.

My recipe should be added to the list very shortly, as soon as it has been checked by the company.  Once it has been added you may start the voting, then pass it along to your friends.

 Thanks to all of you.

Holiday Traditions with Prime Rib Roast

Christmas traditions and the love that creates them tie us together as a family. They form a bond strong enough to draw us back home for Christmas even though we may live a thousand miles away. Don't we all love Christmas?

Children especially love the magic that surrounds this season. It captivates them. They greatly anticipate sharing their favorite family activities with each other. For example every year on Christmas eve we would bundle up in layers of clothing to walk down this beautiful tree lined street in Fresno, California, Huntington Boulevard.  The homes were larger than life and decorated for Christmas with lights and ornaments, nativity scenes and the baby Jesus.  They were a wonderful sight to behold.  You could not help but stop and soak in each of these homes for several minutes.  You stood there in awe of the magic that homeowner brought to life right there in his very front yard.  You loved the smiles and the wide eyed little children as they took it all in and wondered what Santa was going to bring them that night for Christmas.  It was a family tradition in the making.

When it was time to go home and tuck the children into bed, we had another tradition.  Every Christmas eve since my oldest daughter was born we read the story, "The Night Before Christmas".  My youngest daughter, who is now 20 something, insists that I still read it to her on Christmas eve.  As was the tradition, on Christmas eve  I climb into my bed, call her on the phone and begin to read our story.

It is difficult not to get emotional and teary eyed as I think about those 3 small children with eyes so wide taking in all of the sights and sounds of Christmas.  Now it is my children's turn to begin their own traditions for Christmas.  It warmed my heart when my daughter told me that she had taken her own children to walk on those very same sidewalks on Huntington Boulevard that she walked as a little girl.

Another of our family traditions was the wonderful Prime Rib dinner my mother would prepare.  This is a tradition that I am proud to say I have held onto myself. 

Here is my recipe for a fool-proof Prime Rib dinner.No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.


Cooking Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°

(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°

(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°

(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°

(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Creamy Horseradish Sauce Recipe:


About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream.

Add two tablespoons of lemon juice and a teaspoon of salt.

Thoroughly mix the ingredients, adding more horseradish as desired.


Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.

The Last of the Super Foods

Avocados

Why They're Healthy:
-- Rich in healthy, satisfying fats proven in one study to lower cholesterol by about 22 percent.

-- One has more than half the fiber and 40 percent of the folate you need daily, which may reduce your risk of heart disease.

Quick Tip:
Adding it to your salad can increase the absorption of key nutrients like beta-carotene by three to five times compared with salads without this super food.

Garlic

Why It's Healthy:
-- Garlic is a powerful disease fighter that can inhibit the growth of bacteria, including E. coli.

-- Allicin, a compound found in garlic, works as a potent anti-inflammatory and has been shown to help lower cholesterol and blood-pressure levels.

Quick Tip:
Crushed fresh garlic releases the most allicin. Just don't overcook; garlic exposed to high heat for more than 10 minutes loses important nutrients.

Spinach


Why It's Healthy:
-- Spinach contains lutein and zeaxanthin, two immune-boosting antioxidants important for eye health.

-- Recent research found that among cancer-fighting fruits and veggies, spinach is one of the most effective.

Quick Tip:
Spinach is a healthy -- and flavorless -- addition to any smoothie. You won't taste it, we promise! Try blending 1 cup spinach, 1 cup grated carrots, 1 banana, 1 cup apple juice, and ice.

Beans

Why They're Healthy:
-- Eating a serving of legumes (beans, peas, and lentils) four times a week can lower your risk of heart disease by 22 percent.

-- That same habit may also reduce your risk of breast cancer.

Quick Tip:
The darker the bean, the more antioxidants it contains. One study found that black bean hulls contain 40 times the amount of antioxidants found in white bean hulls.

So here is what I am thinking sounds good for dinner.  You take some baby spinach, a few mixed greens, and you put them on individual serving plates.  You top that with some Kidney beans, cheese, sour cream and some salsa.  Finish it off with slices of avocado.  The garlic.....that's up to you to figure that one out.  I will tell you this, you can never have to much garlic.