Chicken Piccata

Published on November 19, 2015 by carol lou

Looking for a quick to fix dinner? Chicken Piccata is just the recipe, I dip my chicken breasts in beer prior to dusting with flour. This combination gives a beer batter type crust that is fantastic. If you plan on serving this with angel hair pasta, I would double the amount of dry sherry and lemon juice. That will give you enough sauce for your pasta. I serve this with roasted vegetables, outstanding week night dinner.

Chicken PIccata

2015-11-17 08:00:10

Serves 4

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Ingredients

1 cup flour
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon minced parsley
6 ounces beer
4 chicken breasts, boneless, skinless
1/4 cup olive oil
1/4 cup dry sherry
Juice on 1 lemon

Instructions

Combine flour, pepper, salt and parsley in shallow bowl. Pour beer into another shallow bowl. Dip chicken in beer and dredge in flour. Heat oil in a heavy skillet over medium-high heat. Brown chicken 5 minutes per side. Remove chicken, add sherry and lemon juice; cook over medium-high heat for one minute, scraping bottom of pan. Return chicken to pan; cover and cook over low heat for 15 minutes. To serve, place chicken on a platter, pour sauce over the chicken.

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When was the last time you cooked whole wheat pasta?

Published on November 9, 2015November 10, 2015 by carol lou

I thought the same thing – so out came a package of whole wheat pasta. I don’t know why I have stayed away from cooking whole wheat pasta, I think I must be a traditionalist. I know that the holidays are on the way and a time of over indulging; so decided to step of the health game and bring out the whole grains. This time I topped with a vegetable sausage ragu.

Whole Wheat Pasta with Vegetable Sausage Ragu

2015-11-06 15:04:57

Serves 2

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Ingredients

3 cups dried whole wheat pasta
2 tablespoons olive oil
1 green pepper, thinly sliced
1 onion, thinly sliced
1 clove of garlic, minced
1 pound turkey Italian sausage (mild or hot)
1 14 oz. can diced tomatoes with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 cup sliced mushrooms
Salt and pepper, to taste
Freshly grated parmesan cheese

Instructions

In a large skillet, heat over medium high heat, add oil. When hot, add onions, green pepper, mushrooms, and garlic. Cook and stir until onions are transparent. Break sausage into pieces and add to onion mixture. Cook until sausage is no longer pink. Add tomatoes with juice, and crushed red pepper flakes, reduce heat to low and simmer for 20 minutes, stir frequently. While the sauce is simmering, cook pasta according to package directions. Serve sausage mixture over pasta. Top with grated cheese.

Notes

If you have extra ragu, save as a filling for an omelet - delicious!

A Passion for Entertaining https://apassionforentertaining.com/

Beef Shanks in Red Wine

Published on October 6, 2015 by carol lou

Beef Shanks – who would ever guess what a fantastic find they are. Last week, when I was at the store I purchased four beef shanks and decided to slow cook them in the oven. It is amazing that just a few ingredients could produce one of the most marvelous meals; perfect on these cool fall days. The marrow from the bones melts into the sauce and it is a true taste treat. I served these with polenta however, they would be equally good with pasta, rice or crusty bread. This would be a great meal to entertain family and friends.

Beef Shanks in Red Wine

2015-10-05 05:40:28

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Ingredients

4 beef shanks
16 cloves of garlic, peeled
1 28 oz. can Italian tomatoes
2 cups red wine
1 large sprig of rosemary
Salt and pepper

Instructions

Preheat oven to 325.
In a large Dutch oven, combine garlic cloves, tomatoes, and wine. Add beef shanks and rosemary. Generously salt and pepper shanks. Cover and bake 3 hours. When meat is falling off the bones, lightly shred meat in the tomato mixture, skim fat. Continue baking 1/2 hour. Serve over polenta, pasta, rice or with crusty bread.

A Passion for Entertaining https://apassionforentertaining.com/

Meatballs in Sour Cream Basil Sauce

Published on October 2, 2015 by carol lou

Looking for an elegant dinner? Try Meatballs in Sour Cream Basil Sauce. You can prepare these meatballs in advance, refrigerate and cook just prior to serving. When you bake these meatballs, they retain their shape and then you simply add them to the sour cream sauce. They are fantastic served over rice or pasta, if desired. They are also terrific as an appetizer, simply make the meatballs smaller and serve buffet style in a chafing dish.

Meatballs in Sour Cream Basil Sauce

2015-09-29 13:38:24

Serves 4

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Ingredients

2 slices of bread, crumbled
3 tablespoons milk
1 egg, beaten
5 tablespoons butter, divided
1/2 cup onion, chopped
1 pound ground beef, pork and veal combined
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1 clove garlic, crushed
1/4 cup flour
2 cups beef broth
1 teaspoon tomato paste
1 tablespoon basil leaves, minced
8 ounces sour cream

Instructions

Preheat oven to 350. Place bread in a medium bowl, combine with the milk and egg. In a small sauce pan melt 2 tablespoons of the butter; saute onion until transparent. Combine bread mixture with meat, onion, salt, pepper and nutmeg. Shape into 1 1/2 inch meatballs, place on baking sheet. Bake 25 - 30 minutes.
In a large saucepan melt remaining butter, saute garlic (do not let it brown), add flour. Cook 1 minute, stirring constantly. Stir in tomato paste, gradually add broth. Stir until smooth and has become thick and creamy. Add basil. Remove from heat and add sour cream. Slowly add meatballs. Slowly cook over medium heat until heated through. Serve over buttered pasta or rice, if desired.

A Passion for Entertaining https://apassionforentertaining.com/

Caprese Skillet Casserole

Published on September 25, 2015 by carol lou

The traditional Caprese Salad is a simple Italian salad made of sliced fresh mozzarella, tomatoes, and basil; seasoned with salt and olive oil. I had the ingredients but thought I would expand upon the traditional Caprese Salad and make a skillet casserole. I use my cast iron skillets regularly. I was precooking the Italian sausage and thought I would try this casserole in my cast iron skillet. This recipe has the best of everything – pasta, Italian sausage, marinara, fresh mozzarella and fresh basil. A delightful twist to your typical Caprese Salad.

Caprese Skillet Casserole

2015-07-08 17:14:37

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Ingredients

8 oz. fettuccine, cooked Al dente
8 oz. Italian sausage, cooked, drained and crumbled
2 eggs
3/4 cup milk
1 1/2 cups marinara sauce
8 oz. sliced mushrooms (optional)
8 oz. sliced fresh mozzarella
8 whole basil leaves
2 tablespoons chopped basil

Instructions

Cook sausage in a 10 inch skillet over medium heat. Drain sausage. Do not wash pan, set aside. Cook fettuccine for 11 minutes, drain. Cool slightly. Combine eggs and milk, gradually pour over pasta, stirring while adding. Pour pasta into skillet. Top with Italian sausage, mushrooms, marinara sauce. Slice mozzarella and place slices over the top. Top with fresh basil leaves and chopped basil. Bake 350 - 25 minutes. Remove from oven and let rest for 5 - 10 minutes prior to serving.

A Passion for Entertaining https://apassionforentertaining.com/

Bourbon Basted Chicken

Published on September 1, 2015 by carol lou

I had the opportunity last week to stop along the Kentucky Bourbon Trail. This trail consists of nine distilleries throughout the state of Kentucky sponsored by the Kentucky Distillers’ Association. Our first stop on the Bourbon Trail was a visit to Maker’s Mark. This distillery is literally in middle of rural Kentucky. You drive and you drive and you drive……. and finally you find the distillery. I kept commenting that is was remarkable how rural the area was and what a long drive it was to our destination. There are no four lane roads in this area, just winding country roads. At last, we arrived to find a wonderful venue and very interesting tour. The personal touch in each phase of distilling is so unique down to each bottle being hand dipped in wax was just a wonderful experience. I have my Kentucky Bourbon Trail passport so let our adventures continue along the Bourbon Trail.

After we returned home, I created Bourbon Basted Chicken to salute our bourbon tasting. Easy, quick and oh so delicious, I hope you try my newest recipe. Cheers!

I would have loved to just roll one of these barrels home!

Bourbon Basted Chicken

2015-09-01 04:28:29

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Ingredients

One chicken cut into pieces
1/3 cup canola oil
2/3 cup bourbon
2/3 cup soy sauce
Pepper
Garlic Salt

Instructions

Combine canola oil, bourbon and soy sauce. Pour over chicken pieces and marinate 3-5 hours in the refrigerator.
Preheat oven to 350. Place chicken pieces in a large roasting pan, pour marinade over chicken. Sprinkle the chicken with pepper and garlic salt. Bake 45 - 60 minutes until chicken is glazed and tender. Baste chicken every 5 - 10 minutes during cooking.

A Passion for Entertaining https://apassionforentertaining.com/

Stuffed Green Peppers

Published on August 24, 2015 by carol lou

I remember my mother cooking Stuffed Green Peppers from our garden when I was growing up. I cannot say I was a huge fan of stuffed peppers as a child. However, now I think they are wonderful. I think stuffed peppers need a bit of heat and taste contrasts to make them interesting and memorable. By adding hot Italian sausage, raisins and capers I took the best ingredients from my Piccadillo and added them to these peppers. I think the results speak for themselves. Next time you are at the market and see beautiful green peppers, give this recipe a try. I think you too will agree these are a step above from your typical stuffed pepper.

Stuffed Green Peppers

2015-08-14 08:18:08

Serves 6

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Ingredients

6 green peppers
2 lbs. ground beef
1 lb. hot Italian sausage
1/4 cup chopped green pepper
1 cup cooked rice
1/2 cup chopped onion
1 large tomato, chopped
2 tablespoons capers, drained
1/2 cup raisins
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
Salt and pepper, to taste

Instructions

Remove tops of peppers and remove membrane and seeds in each pepper. Fill a large sauce pan 3/4 full of water and bring to a boil. Boil each pepper for 5 minutes, drain well and place in baking dish.
In a large skillet over medium high heat, cook ground beef and Italian sausage until no longer pink. Stir in chopped green pepper (from tops you remove from the peppers) chopped onion, tomato, capers, raisins and cook for an additional 5 minutes. Add brown sugar and vinegar. Stir in cooked rice. Let mixture cool slightly. Fill each pepper with filling. Bake 350 covered for 30 minutes. Top with grated cheddar cheese, remove cover and bake an additional 10 minutes until cheese has melted.

A Passion for Entertaining https://apassionforentertaining.com/

Iskender

Published on August 21, 2015 by carol lou

If you are a fan of Turkish cuisine, I am sure you have had Iskender. Iskender is one of the most famous meat foods of northwestern Turkey and takes its name from its inventor, İskender Efendi, who lived in Bursa in the late 19th century. It is prepared from thinly cut grilled lamb basted with a spicy tomato sauce over pieces of lavash bread slathered with melted butter and yogurt. I think Iskender is just delicious and wanted to try preparing it at home. I purchased a piece of butterflied leg of lamb that we grilled, prepared a tomato sauce, heated pita pieces, and topped it off with yogurt. I was in heaven. An absolute delicious combination and very different and unique. The flavors are just outstanding and a very fun dish to prepare and to eat. A great new recipe to add and one that I am sure many of you have never tried. Give this one a try, I think you will be glad you did. Finger licking good!

Iskender

2015-08-10 14:30:48

Serves 4

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Ingredients

1 1/2 pounds butterflied leg of lamb
Olive oil
Salt and pepper
TOMATO SAUCE
2 tablespoons olive oil
1/3 cup finely diced onion
1/4 - 1/2 teaspoon cumin (adjust according to taste)
15 oz. can tomato purée
Salt and pepper, to taste
PITAS
Pita bread - plan one pita per person
3 tablespoons melted butter
ACCOMPANIMENTS
3/4 cup plain Greek yogurt
1/4 cup Italian parsley, minced

Instructions

To prepare tomato sauce - heat olive oil in a heavy sauce pan, cook onions until soft. Add cumin and stir to combine. Add tomato purée and salt and pepper. Reduce heat and simmer for 30 minutes.
Prepare grill. Rub sides of lamb with olive oil and generously salt and pepper. Grill lamb over medium high heat for 5 minutes per side for medium rare. Remove from heat and let rest for 10 minutes. While resting, prepare pitas. Slice lamb into thin pieces.
Cut pitas into small rectangular pieces, bake in a preheated 350 oven for 10 minutes. Top with melted butter.
To serve - place pitas on a large serving plate, top with sliced lamb, tomato sauce and yogurt. Garnish with Italian parsley.

A Passion for Entertaining https://apassionforentertaining.com/

Tomato Olive Baked Haddock

Published on August 6, 2015 by carol lou

I think this recipe is a great combination of flavors. Saute onions with tomatoes, olives, and mushrooms; top your fish with this fragrant mixture, cover and bake. I found this so easy to prepare and the results just fantastic. I try to serve fish or shellfish at least once a week, I have my tried and true recipes but it is always great to incorporate seasonal vegetables. With the abundance of tomatoes during these summer months, I think it is time to highlight the best of the season. You can also substitute other mild white fish if that is what you prefer. Just make sure to adjust your cooking time if your fillets are thinner than an average haddock fillet. Enjoy!

Tomato Olive Haddock Bake

2015-08-06 06:13:40

Serves 4

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Ingredients

2 tablespoons olive oil
1/4 cup chopped onions
1/2 cup sliced fresh mushrooms
2 cups chopped fresh tomatoes
1/4 cup white wine
1/4 cup sliced ripe olives
2 tablespoons chopped fresh Italian parsley
Salt and pepper, to taste
1 1/2 pounds haddock

Instructions

Preheat oven to 350. Saute onions and mushrooms in olive oil until tender. Add tomatoes and wine. Simmer ten minutes. Stir in ripe olives, salt, pepper and parsley.
Arrange haddock in greased baking dish. Top with tomato mixture. Bake at 350 for 30 minutes, covered.

A Passion for Entertaining https://apassionforentertaining.com/

Not Your Normal Casserole!

Published on August 3, 2015 by carol lou

Check out my new posting for CEO magazine, http://www.ceosofrva.com/#!blog/c15pi, it features my recipe for Caprese Skillet Casserole. Here is a bit of information about CEO.

CEO Magazine (CEO) is a unique, bi-monthly print and digital publication launched to empower, support, and recognize phenomenal women. We spotlight women who are ‘doing it all’ in their communities as well as in their careers. We cover beauty and fashion, business, human interest, culture, wellness, and relationships, among other topics.

I recently was featured in their print issue and now will be a contributing writer for their blog – check it out, I think you will find is a great read.

This recipe can be found on the CEO link above.