Tomato and Avocado Salad (so simple, great flavor and color)

Tomato and Avocado Salad

***

2 slightly firm avocados, cut into 1" pieces

5-6 tomatoes, cut into 1" pieces

1/2 cup red onion, thinly sliced

1/2 cup parsley, finely chopped

1/2 tsp. salt

1/4 tsp. pepper

3 TBS. olive oil

juice of 1/2 a lemon

*

Combine all ingredients. Serve immediately.

*

Marinated Flank Steak with Chimchuri Sauce (this is SO delicious!!!)

Marinaded Flank Steak with Chimchuri Sauce

 ***

1 1/2-2 LB. flank steak

1 1/2 cup dry sherry

1/2 cup red wine vinegar

1 red onion, thinly sliced

3 cloves garlic, chopped

1/2 cup olive oil

2 tsp. salt

1 tsp. pepper

*

Combine ingredients in a large zip lock bag.

Marinade steak at least 3 hours. I prefer overnight.

Remove from marinade. Grill over high heat 4 minutes per side.

Cover and let rest 5 minutes. Slicing thinly against the grain of meat.

Serve topped with chimchuri sauce.

*

Chimchuri Sauce

*

1 cup olive oil

2/3 cup red wine vinegar

2 TBS. lemon juice

1 cup flat leaf parsley, chopped

1/4 cup basil, chopped

1 TBS. oregano, chopped

4 cloves garlic, minced

2 TBS. shallots

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. red pepper flakes

*

Place ingredients in food processor.

Pulse until blended but not pureed.

Let stand 2 hours. Will last for weeks in the fridge.

*

Serve with Tomato and Avocado Salad.

Cranberry Orange Couscous (great to take to a BBQ, this one won't get ugly if it's not chilled)

Cranberry Orange Couscous

***

1 10oz. box couscous, prepared

1/4 cup olive oil

1 tsp. salt

1/2 tsp. pepper

1/2 small red onion, thinly sliced

2 oranges, zest both, juice one and peel and chop the other.

1 English cucumber, peeled and chopped into 1/4" pieces

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1 cup dried cranberry's

*

Prepare couscous according to directions.

In a medium size bowl add olive oil, salt, pepper, red onion,

orange juice, zest and chopped oranges along with parsley,

mint, cucumber and cranberry's. Add couscous and mix until combined.

Serve at room temperature or chilled.

*
Looks great. Taste even better!

Electric Lemonade (everyone going to love this!)

Electric Lemonade

*

1 cup freshly squeezed lemon juice

1/2 cup sugar

1 cup mineral water / club soda

1/2 cup ginger ale

1 cup vodka

1/2 cup of mint

 2-3 cups of ice

*

Place ingredients into blender.

Blend until smooth and slushy.

*

Coconut Panna Cotta (the splash or rum takes this one over the top!)

Coconut Panna Cotta

(coconut pudding)

***

1 TBS. powdered gelatin

1/4 cup water

1 15oz. can coconut cream (sweetened)

1 13.5oz. can unsweetened coconut milk

2 cups whipping cream

1/4 cup powdered sugar
dark rum, for topping

*

Sprinkle gelatin over water in small bowl and set aside

In medium sauce pan heat coconut cream and coconut milk

just until it begins to bubble. Whisk in gelatin.

Place small bowl in larger bowl filled with ice & water.

Stirring every few minutes. Until starts to thicken.

Remove small bowl. Drain large bowl and dry.

Add coconut mixture to large bowl. Add cream and sugar

Mix until well combined..

Divide into 6-8 martini glasses.

Chill 6 hours or overnight.

*

Top with tropical fruits:

I used:

1/2 a pineapple, cut into 1/2" pieces

3 kiwi's, cut into 1/2" pieces

1 mango, peeled and cut into 1/2" pieces

1 cup strawberry's, cut in 1/2 (adds great color)

*

Top each martini glass with 1/2 cup of fruit mixture.

Add 1 TBS. dark rum to each glass just before serving.

*

Tell me what you think...

Tell me what you think

***

If you have tried any of these recipes, please tell me what you think.

I could always use ideas for recipe suggestions.

Help me keep this blog alive...

Easy Salmon Cakes (just for Tony)

Easy Salmon Cakes

***

3/4 cup plus 3 TBS. panco bread crumbs

2 TBS. parsley, minced

2 TBS. mayonnaise

4 tsp. lemon juice

1 small shallot, minced

1 green onion, sliced thin

1 tsp. Dijon mustard

3/4 tsp. salt

1/4 tsp. black pepper

pinch of cayenne pepper

1 1/4 LB. skinless salmon fillet, cut into 1" pieces

1/2 cup vegetable oil

*

Combine 3 TBS. panco, parsley, mayonnaise, shallot,

 green onion, mustard, salt and pepper and cayenne in a bowl.

Working in 3 batches, pulse salmon in food processor

 until coarsely chopped into 1/4" pieces. About 2 pulses.

Add fish to panko mixture.

 Gently working once all of the fish has been processed.

Place remaining panco into plate.

Using ice-cream scoop (1/3 cup)

 scoop level amounts of salmon mixture on to baking sheet.

Repeat making 8 cakes.

Carefully coat each cake with bread crumbs,

 gently patting into a 2 1/2"x 1" cake.

Heat oil in 12" skillet over medium heat until shimmering.

Place salmon cake in skillet and cook without moving until

golden brown, about 2 minutes.

Carefully flip and cook second side is golden brown. 2-3 minutes.

Transfer to paper towel lined plate for about 1 minute.

Serve with Tarter Sauce (November 2010)
 or simply a squeeze of fresh lemon.

*

Bacon and Date Scones (so FRICKEN GOOD!!!)

 Bacon and Date Scones

***

 10 oz. thick-cut bacon

2 cups flour

1/2 cup sugar

1 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

3/4 cup dried dates, pitted and chopped

1/2 cup butter, chilled

2/3 cup buttermilk

Raw sugar

*

It's essential to work the dough as little as possible.

If there are streaks of butter or flour that's fine.

*

 Pre-heat oven 400*

Line baking sheet with parchment paper.

Cook bacon in large skillet over medium heat until cooked through.

Reserve bacon drippings.

Whisk flour, sugar, baking powder, baking soda and salt in large bowl.

Coarsely chop bacon. Add dates and bacon to flour mixture

Coarsely grate butter into flour mixture. Using a fork stir in butter.

Add buttermilk; stir until large moist clumps form. Using hands, knead mixture

briefly in bowl until dough forms.

Pat into 8" round. Cut into 8 wedges.

Transfer scones to baking sheet. Cover and chill for 2 hours.

Brush with reserved bacon drippings. Sprinkle with sugar in the raw.

 Bake scones until golden brown 16-18 minutes.

Or until toothpick inserted into center comes out clean.

*

Serve warm.

*

So fricken GOOD
*
Soft butter and real maple syrup take these to the next  level.
Yumm

Zucchini Bread (taste so good, makes you think of summer time)

Zucchini Bread

***

4 cups flour

1 TBS. baking soda

1/2 tsp. baking powder

1 1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/8 tsp. growned clove

1 TBS. orange zest

1 TBS. fresh ginger, grated

5 eggs

1 1/2 cups sugar

 1/2 cup brown sugar

1 1/2 cup vegetable oil

1 TBS. vanilla

2 cup zucchini, shredded and squeezed to remove water

1 cup apple, peeled and shredded

1 1/2 cups nuts or dried fruit (blueberry's & cranberry's)

*

Pre-heat oven 350*

Grease 2-3 loaf pans. Combine dry ingredients in a medium size bowl.

In another bowl combine eggs, both sugars, oil, vanilla, orange zest and fresh ginger.

Mix until combined. Add dry ingredients. Mix until blended. 

 Once blended add zucchini, apple and nuts or dried fruits.

Stir until just combined. Divided into prepared loaf pans.

Bake for 50- 60 minutes.

 Or until when toothpick inserted into center comes out clean.

*

Chicken Tortilla Soup ( everybody is going to love this. The Trader Joe's chipolte salsa gives this the best flavor)

Chicken Tortilla Soup

***

1 cup onion, chopped

1 cup celery, chopped

4 carrots, peeled and thinly sliced into coins

1 red bell pepper, chopped

3 cloves garlic, minced

2 TBS. olive oil

1 cup fresh corn, sliced from cob

1 medium zucchini, diced

1 medium yellow squash, diced

1 can black beans, rinsed and drained

1 jar Trader Joe's chipotle salsa

1 jar Trader Joe's salsa verde

4 boneless chicken breast, cooked and cut into 1" pieces

8 cups chicken stock

6 corn tortillas, cut into 1" pieces

*

In a large stock pot over medium heat, combine olive oil,

 onion, celery, carrots, red pepper, garlic. Cook until slightly wilted.

About 10 minutes. Add remaining ingredients and continue cooking

for about 30 minutes. Or until all of the vegetables are tender. 

Serve with crushed corn chips and sliced avocado.

* 

Rigatoni with Eggplant and Pine Nut Crunch (Trust me this recipe ROCKS!!!)

Rigatoni with Eggplant and Pine Nut Crunch

***

1 large unpeeled eggplant, cut into 1/2" pieces

2 yellow peppers, cut into 1/2" pieces

2 cups grape tomatoes, halved

3 cloves garlic, divided

1/3 cup olive oil

2 cups basil leaves, packed firmly and divided

1 cup Parmesan cheese, divided

1/4 cup pine nuts

1 28-ounce can whole tomatoes
1 cup heavy cream
1 pound rigatoni
1 pound whole milk mozzarella, cut into 1/2" pieces
*
Pre-heat oven 425*
Spray cookie sheet with cooking spray. Add eggplant and peppers.
Cut tomatoes in half lengthwise; add to sheet.Using a garlic press,
squeeze 1 clove garlic into vegetables. Drizzle vegetables with olive oil..
Sprinkle with salt and pepper and give them a toss.
Roast vegetables until tender. Stirring often. 35-45 minutes.

Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 clove of garlic
 in mini processor. Blend until crumbly. Season topping with salt. Set aside.

Blend tomatoes with juice, cream, 1 1/3 cups basil and 1 garlic clove.
Process until smooth. Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to the bite; drain.
Return to the pot. Toss with vegetables, sauce and 1/3 cup Parmesan.
Transfer to 13x9" baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25-35 minutes.
 Let stand 10 minutes and serve.
*
Can be prepared in advance and baked just before serving.

Roys Hawaiian Martini (great for you next party makes about 30 drinks)

Roy's Hawaiian Martini

***

2 bottles (750ml) Skyy vodka

1 bottle Stoli vanilla vodka

1 bottle Malibu rum

6 oz. can pineapple juice

1 cup sugar

1 fresh pineapple , quartered and sliced into 1/2" pieces

*

Combine vodka, rum and pineapple juice in large decanter.
 Add sugar and stir until combined.

Add sliced pineapple. Best when sits overnight.
 Will keep for 6 or more days at room temperature.
Shake over ice and strain into martini glasses.
Garnish with pineapple slice.
*
Enjoy

Orange Countini (Tony said I shouldn't give this one out, because I should bottle it)

Orange Countini

***

3 oranges

3 lemons

3 limes or 6 key limes

1 cup sugar

1/2 vanilla bean, split

Vodka

Grand Marnier 

*

Juice orange, lemon and limes. Set aside.

Make simple syrup. 1 cup water, 1 cup sugar and split vanilla bean.

Heat until sugar has dissolved. Let cool.

 Add simple syrup and vanilla bean, along with 1 cup of water to juice mixture.

,Mix equal parts juice mixture and vodka.

Shake over ice for a timed 30 seconds.

 Strain into martini glass, and top with a splash of Grand Marnier.

ENJOY!!!

*

Asparagus and Leek Quiche

Asparagus and Leek Quiche

***

9" pie shell

1/4 cup butter

1 bunch asparagus, cut into 1" pieces

2 leeks, chopped, white part only

5 eggs

1 cup whole milk

1 cup heavy cream

1 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. pepper

1 cup goat cheese, crumbled

*

Pre bake crust 375* for 10 minutes.

Reduce heat to 350*.

Cook leeks and asparagus in butter for about 6 minutes, until soft.

Sprinkle leeks, asparagus and goat cheese over warm crust.

Combine eggs, milk, cream, thyme and salt and pepper.

 Pour over crust leaving 1/2 " from top of crust. Bake 40-50 minutes.

Or until golden brown and set in the center.

*

The Perfect Pie Crust (this has been a little bit of an obsession)

The Perfect Pie Crust

***

4 cups flour, King Arthur is the best!!!

1 1/2 cups butter flavored Crisco

pinch of salt

pinch of sugar

1 egg

1 tsp white vinegar

iced water

*

In a large bowl combine flour, salt, sugar and Crisco. Mix into small crumbs.

In a measuring cup combine egg and vinegar. Add ice water to total 1 cup.

Add to flour mixture. Mix until just combined. Divide into 2 balls.

On floured sheet of waxed paper roll dough out. Top with a sprinkling of flour.

And place in pie dish.

I always use a glass Pyrex dish. I think it cook more evenly

 and I can see if the bottom of the crust is done.

*



Pineapple Upside-Down Cake (this one is for my friend April Furst)

Pineapple Upside-Down Cake

***

1 1/2 cups butter, softened

3/4 cup brown sugar

4 cups pineapple, cut into 1/2" chunks

1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

2 eggs

1 egg white

1 tsp. vanilla

1/3 cup whole milk, at room temperature

*

Pre heat oven 350*

Use a 9" cake pan with 3 " sides (to avoid spill overs).

Place 1/2 cup butter into cake pan and place in oven until the butter melts, 3-5 minutes.

Remove pan from oven, stir the brown sugar into melted butter,

then pat mixture evenly over bottom. Arrange pineapple pieces

 over sugar in a single layer and set aside. Whisk flour, baking powder and salt

in a medium bowl and set aside.

Beat remaining cup of butter and sugar together until light and fluffy.

About 3-5 minutes. Beat in eggs and egg white one at a time.

 Beat in vanilla, scraping down the sides. Add half of flour mixture.

Beat in half of the milk. Add remaining flour and remaining milk.

Mixture will be thick.  Drop mounds of batter over pineapple.

Smooth top, then rap the pan several times to settle the batter.

Bake for 45-50 minutes bake until golden brown.

 And when toothpick inserted into center comes out clean.

Cool on wire rack for 10 minutes. Run a knife along edge to loosen cake from pan.

Flip the cake into the serving platter. Let cool.

Can serve with whipped cream or a scoop of vanilla ice cream

*

Baked French Toast Casserole (start this one the night before, just top and bake)

Baked French Toast Casserole

***

1 loaf french bread

8 eggs

2 cups half and half

1 cup milk

2 TBS. sugar

1 tsp. vanilla

1/4 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

praline topping, recipe follows

*

Slice french bread into 20 slices .Arrange slices in a generously buttered 9x13" flat

baking dish in 2 rows, overlapping the slices. In a large bowl, combine the

 eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and dash of salt.

Whisk until blended but not to bubbly. Pour mixture over bread making sure bread

is covered evenly. Spoon some of the mixture between slices.

 Cover and refrigerate overnight.

*

Next day, pre-heat oven 350*

Spread Praline Topping over the bread and bake for 40 minutes.

Until puffed and lightly golden brown. Serve with maple syrup.

*

Praline Topping

*

2 sticks of butter

1 cup brown sugar

1 cup pecans, chopped

2 TBS. light corn syrup

1/2 tsp. cinnamon

1/2 tsp. nutmeg

Combine all ingredients in a medium bowl and blend well.

*



Bellini Bar (oh so YUMMY)

Bellini Bar

***

2 cups sugar

1 cup water

1 (16oz.) bag frozen peaches, thawed

1 tsp. orange zest

1 (16oz.) bag frozen strawberries

1 (16oz.) bag frozen blueberries

4-6 bottles of Proseccco or other sparkling wine, chilled

fresh strawberries, raspberries and blueberries, for garnish

orange peel twist, for garnish

*

Stir the sugar and water in medium saucepan over low heat until the sugar dissolves.

Cool completely.

Puree` the peaches and orange zest in a blender with 1/2 cup of the sugar syrup until smooth.

Strain through fine mesh strainer, into a bowl.

Puree` the strawberries in a clean blender with 1/3 cup sugar syrup.

Strain through a clean fine mesh strainer into another bowl.

Puree` blueberries in a clean blender with 1/3 cup sugar syrup.

Strain through clean fine mesh strainer into a third bowl.

Pour each of the puree`s into small glass pictures.

To serve pour 2-3 TBS.of desired puree`s into champagne flute.

Slowly add prosecco, garnish with a piece or two of fruit and an orange peel twist.

*

Fruit puree`s can be made one day in advance,

covered and stored in the refrigerator.

*

Amaretto Sauce

Amaretto Sauce

***

1/2 cup heavy cream

1/2 cup whole milk

3 TBS. sugar

1/4 cup amaretto

2 tsp. cornstarch

*

Bring cream, milk and sugar to a boil in a small sauce pan, over medium heat, stirring frequently.

In a small bowl mix the amaretto and cornstarch. Then mix it into the cream mixture.

Simmer over medium low heat, stirring constantly, until the sauce thickens, about 2 minutes.

Keep warm or refrigerate up to 3 days and reheat.

*

Chocolate Amaretti Cake

Chocolate Amaretti Cake

***

3/4 cup semisweet chocolate chips

1 cup slivered almonds

1 cup baby ameritti cookies

1 stick butter, at room temperature

2/3 cup sugar

2 tsp. orange zest

4 eggs

2 TBS. unsweetened coco powder

*

Pre heat oven to 350*

Spray 9" spring form pan with cooking spray.

In a small bowl, microwave chocolate chips, stirring every 30 seconds, until melted and smooth.

In a food pprocessor, combine the almonds and cookies, pulse until finely ground.Transfer to a bowl.

 Add the butter, sugar and orange zest to processor and blend until creamy and smooth.

With machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate.

 Pulse until blended. Pour into prepared pan. Bake about 35 minutes.

Or until toothpick inserted into center comes out clean. Cool cake in pan for 15 minutes.

 Transfer to a platter, sift coco over cake and serve.

Butternut Squash Risotto w/ Browned Butter Sage Sauce

Butternut Squash Risotto w/ Browned Butter Sage Sauce

*

1 1/2 cups butternut squash, peeled and cut into 1" pieces

1 TBS. olive oil

salt and pepper

3 1/2 cups chicken broth

3 TBS. butter

1 cup onion, finely chopped

2 TBS. shallots,finely chopped

1 cup aborio rice

1/2 cup dry white wine

1/2 cup Parmesan cheese,finely grated

1/2 cup butter

2 TBS. sage leaves, chopped

*

Pre-heat oven to 350*

Toss butternut squash with 1 TBS. olive oil and sprinkle with salt and pepper.

Bake for 20-30 minutes, or until tender but still holding there shape. Set aside.

In a small saute pan add  1/2 cup butter and sage leaves. Cook over medium heat,

until the butter bubbles and turns slightly brown, about 7-8 minutes. Set aside.

Bring the broth to a simmer. Cover to keep warm.

Melt 3 TBS. butter in a large sauce pan over medium heat.

Add the onions and shallots and saute until translucent, about 8 minutes.

Stir in the rice, add the wine and stir until it is absorbed. Add 3/4 cup of broth, simmer

over medium low heat, stirring often, until broth is absorbed. Repeat adding 3/4 cup broth,

 3 more times. Add remaining broth and simmer until the rice is just tender and the mixture is creamy.

Stir in the roasted butternut squash. Mix in 1/2 cup Parmesan. Season with salt and pepper to taste.

Pour browned butter over risotto and serve warm.

*

Chicken Piccata (quick and easy)

Chicken Piccata

***

4 chicken breast, sliced crosswise, making 8 thin breast portions

1/2 tsp. salt

1/2 tsp. pepper

flour, for dredging

4 TBS. butter

2 TBS. olive oil

1/2 cup chicken stock

1/3 cup fresh lemon juice

1/4 cup capers, rinsed

1/4 cup cream

2 TBS. flat-leaf parsley, chopped

*

Sprinkle the chicken with salt and pepper. Dredge chicken in the flour to coat lightly.

In a large saute pan, melt 2 TBS. butter with 2 Tbs. olive oil over medium-high heat.

Add the chicken and cook just until browned, about 3 minutes per side.

Transfer chicken to a plate. Add chicken stock, lemon juice and caper to the same pan.

Bring to a boil over medium-high heat, scraping up the browned bits from the bottom of the pan.

Return the chicken to the pan and cook just until cooked through. About 5 minutes.

Transfer chicken to a platter.Whisk remaining 2 TBS. butter and cream into the sauce.

Pour sauce over chicken and garnish with parsley.

*



Classic Caesar Salad (a little effort, BIG payoff)

Classic Caesar Salad

***

Croutons:

5 TBS. olive oil

1/2 tsp. garlic paste

1/2 - 3/4 loaf ciabatta bread, cut into 1/2" cubes (about 5 cups)

1/4 cup water

1/4 tsp salt

2 TBS Parmesan cheese, finely grated

*

Salad:

3/4 tsp. garlic paste

2-3 TBS. fresh lemon juice

1/2 tsp.Worcestershire sauce

1 TBS. anchovy paste

2 egg yolks

5 TBS. canola oil

5tsp. olive oil

3/4 cup Parmesan cheese, finely grated

fresh ground black pepper, to taste

2-3 romaine hearts, chopped into 3/4" pieces

*

For the croutons:

Combine 1 TBS. olive oil and garlic paste in a small bowl. Set aside.

Place bread cubes in a large bowl. Sprinkle with water, salt and toss. 

Squeezing gently so bread absorbs water.

Place remaining 4 TBS. olive oil

and soaked bread cubes in 12" non stick skillet. Cook over medium-high heat,

stirring frequently, until browned and crisp, 7-10 minutes.

Remove skillet from heat, push croutons to sides of skillet to clear center.

Add garlic and oil mixture to clear center and cook with residual heat of the pan, 10 seconds.

Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Set aside.

For Salad:

Whisk garlic paste and 2 TBS. lemon juice together in a large bowl. Let stand 10 minutes.

Then whisk in Worcestershire, anchovy paste and egg yolks into garlic lemon mixture.

While whisking constantly, drizzle canola oil and olive oil into the bowl with a slow steady stream

until fully emulsified. Add 1/2 cup Parmesan and pepper. Whisk until incorporated.

Add romaine to dressing and toss to coat. Add croutons and mix gently.

Taste and season with up to 1 TBS. lemon juice. Topping with 1/4 cup Parmesan.

Serve immediately.

*

Green-Goddess Dressing (this is an oldie but goodie)

Green-Goddess Dressing

***

3/4 cup mayonnaise

1/2 cup sour cream

1 tsp. dry mustard

2 TBS. tarragon vinegar

1 clove garlic, crushed

1/4 tsp. salt

2 TBS. green onions, finely chopped

2 TBS. watercress, finely chopped

1/4 cup fresh parsley, finely chopped

1/8 tsp. pepper

2 anchovy fillets, finely chopped

*

Combine all ingredients in a food prossor. Process until combined.

Cover and refrigerate for several hours.

*

A delicious salad dressing which originated at the Palace Hotel in San Francisco.

Crab Wrapped Phillo Triangles (these are to DIE for. If phyllo scares you the crab mixture makes a wonderful hot dip)

Crab Wrapped Phillo Triangles

***

14 sheets phyllo dough, thawed

4 oz. cream cheese, at room temperature

1/2cup red onion, finely chopped

4 green onions, finely chopped

2 TBS. fresh dill, finely chopped

1 TBS. Italian parsley, finely chopped

1 TBS. chives, finely chopped

2 TBS. fresh squeezed lemon juice

2 TBS. prepared horseradish

1/2 tsp. salt

1/4 tsp. pepper

1 lb. fresh lump crab meat

1/2 cup chopped fresh spinach

1 stick butter, melted

*
Allow the box of phyllo dough to stand at room temperature for 30 minutes.
Sheets of phyllo are much easier to separate when at room temperature.
Stir cream cheese, red onion, green onion, dill, parsley, chives, lemon juice
horseradish, salt and pepper in a large bowl. Mix in the crab and spinach, and set aside.
Line 2 baking sheets with parchment paper.
Unroll phyllo sheets. Carefully remove one sheet and lay it on work surface.
Keep remaining sheets covered with a slightly damp kitchen towel so they don't dry out.
Brush phyllo sheet with some of the melted butter. Top with another sheet of phyllo.
And brush with melted butter. Cut layered sheets lengthwise into four 3" wide strips.
Place 1 TBS. of crab mixture on bottom right hand corner of each phyllo strip.
Fold one corner of phyllo over crab mixture forming a small triangle.
Continue folding phyllo over much as you would a flag.
Brushing last fold with some more butter to seal.
Transfer to prepared baking sheet seam side down.
Repeat with remaining phyllo and crab mixture..
Forming 28 triangles total.
Bake at 350*  for 18-25 minutes.
*
The crab mixture served warm makes a fabulous dip.
To serve as a dip, just spoon crab mixture into a crock and bake at 350*
until it bubbles around the sides and is heated through. About 25 minutes.
Serve with toasted slices of French bread.
*

Sizzling Cajun Shrimp (this shrimp has a kick)

Sizzling Cajun Shrimp

***

10-12 large shrimp, cleaned and shelled

1/2 cup butter, melted

2 TBS. Franks hot sauce

3 cloves garlic, presses or finely minced

1/2 tsp. salt

1 tsp. black pepper

1 tsp. fresh parsley, finely chopped

pinch of dried rosemary

lemon wedges

*

Preheat oven to 400*

In a small bowl combine the melted butter, hot sauce, garlic,

salt, pepper, rosemary and parsley. Pour into 4 small baking dishes.

Arrange the shrimp side by side and bake for 6-8 minutes.

Immediately broil the shrimp for 2-4 minutes or until shrimp are cooked through.

 Give a squeeze lemon juice, serve sizzling hot in the baking dish.

*

Valentines Day Dinner (hosting my cooking group)

Valentines Day Dinner

Menu

*

Starters

***
BBQ Shrimp

Crab stuffed Phyllo Triangles

*

Salads

***

Caesar Salad

Green goddess salad dressing

*

Main

***

Chicken Piccata

Butternut Squash Risotto

with

Browned Butter Sage Sauce

*

Desert

***

Chocolate Amaretti Cake

with 

 warm Amaretto Cream

Chocolate Raspberry Torte

*

Bellini Bar
***

Peach * Strawberry * Blueberry

*



Garilc Bread (always good to have on hand)

Garlic Bread

***

I always keep some in the freezer.

*

2 loafs fresh baked bread, something a little hearty

1 & 1/2 sicks of butter, melted

1 tsp. garlic, pressed or finely minced

1/2 tsp season salt

1 cup Parmesan cheese, finely shredded

*

Slice bread into 1" slices. Place on 2 cookie sheets.

Melt butter, garlic and season salt in microwave, for 2 minutes until completely melted.

Top each piece with 1TBS. butter mixture. dividing among bread slices.

Top each slice with a pinch of Parmesan cheese.

Cover with aluminum foil and stack in freezer for 4 hours to over night.

Store in zip lock bags once frozen. 

To toast garlic bread:

Set oven to broil, place frozen garlic bread slices on cookie sheet.

Toast 5 to 7 minutes until golden brown.



Pasta Fagioli (Soup)

Pasta Fagioli

***

2 Lb. ground beef

1TBS. olive oil

1 1/2 cups onions, chopped

2 cups carrots, sliced thin

2 cups celery, diced

1- 28 0z. can diced tomatoes

2 cups red kidney beans

2 cups white kidney beans

12 cups beef broth

1 TBS. dried oregano

2 tsp. pepper

1 1/2 tsp Tabasco sauce

6 cups spaghetti sauce

8 oz. shell pasta

2 TBS. parsley, chopped

*

Saute the beef in the oil in a 10-quart pot until the beef starts to brown.

Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes.

Drain and rinse the beans and add to the pot. Also add the beef broth, oregano,

pepper, Tabasco sauce, spaghetti sauce and pasta.

Add chopped parsley. Simmer until the celery and carrots are tender.

About 45 minutes. Ladle into soup bowls.

Serves 10

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(Can use ground turkey and chicken stock, in place of beef.)

Chicken-Tequila Fettuccine (this one would tempt me away from my diet)

Chicken -Tequila Fettuccine

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1 LB. fettuccine

1/3 cup fresh cilantro, chopped

2 TBS. garlic, finely minced

2 TBS. jalapeno, minced and seeds removed

3 TBS. butter, melted

1/2 cup chicken stock

2 TBS. gold tequila

2 TBS. lime juice

3 TBS. soy sauce

1 1/2 LB. boneless and skinless chicken breast, diced

1/4 red onion, thinly sliced

1/2 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 1/2 cups heavy cream

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Boil salted water to cook the pasta; cook until al dente.

The pasta may be cooked ahead of time, rinsed and coated with 1 TBS. olive oil.

Cook cilantro, garlic,and jalapeno in 2 TBS. butter over medium heat for 4-5 minutes.

Add stock, tequila and lime juice. Bring to a boil, then cook until

a paste like consistency. Then set aside.

Pour soy sauce over chicken, let marinade 5 minutes.

Meanwhile, cook the onions,  peppers and remaining butter, stirring occasionally.

When vegetables become limp; add the chicken and soy sauce.

Toss and add the reserved tequila- lime paste and the cream.

Bring the sauce to a boil;

 Boil until the chicken has cooked through and the sauce has thickened..

Toss with fettuccine. Sprinkle with 2 TBS. chopped cilantro.

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Red Wine Steak Butter Sauce (my Mother got this recipe out of Playboy)

Red Wine Steak Butter Sauce

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My Mother got this recipe out of Playboy.

She made it whenever we had steaks or roast beef.

*

3 shallots, finely chopped

2 TBS. butter

1/2 cup red wine

1 stick butter, softened

*

In a small saucepan add shallots and 2 TBS. butter.

Simmer until lightly tanned. About 10-15 minutes.

Add wine and continue to cook until wine has reduced by 1/2.

Pour into small bowl and chill 10-15 minutes.

Once chilled, mix in 1 stick of softened butter and blend well.

Spoon on top of steaks right off a Hot Grill!

Place any leftovers into a sandwich baggie and form into a log.

 Place in freezer. then just slice and top.