Main dishes

Mediterranean Kabobs

Published on by carol lou

Easy to prepare, quick to grill and a beautiful presentation.  One more thing – absolutely delicious.  I cannot think of a better summer meal.  Enjoy!

mediterranean kabobs

 

Mediterranean Kabobs
Serves 4
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Ingredients
  1. 1/4 cup plain Greek yogurt
  2. 1 tablespoon paprika
  3. 1 teaspoon cumin
  4. 1/2 teaspoon allspice
  5. 2 garlic cloves, minced
  6. 1 tablespoon olive oil
  7. 1 1/2 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1 1/2 pounds cubed lean leg of lamb
  10. 2 -3 small zucchini, cut into cubes
  11. Pita bread
  12. Sliced tomatoes
  13. Sliced avocado
  14. Hummus
  15. Tzatsaki sauce
Instructions
  1. In a large bowl combine yogurt, paprika, cumin, allspice, garlic and olive oil. Season with salt and pepper. Add lamb cubes, stir to cover. Refrigerate for up to 3 hours.
  2. Thread lamb and zucchini cubes on skewers. Lightly salt and pepper kabobs. Grill over medium high heat turning until browned - approx. 6 minutes per side for medium rare.
  3. Serve with warm pita bread, sliced tomatoes, sliced avocados, hummus and tzatsaki.
Notes
  1. You can easily substitute chicken or pork cubes, if you prefer.
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Shrimp Stir-fry

Published on by carol lou

My husband grew-up eating rice almost everyday of the year.  Needless to say, he still loves rice and appreciates every meal that includes rice.  What better way to serve rice than with a wonderful vegetable filled stir-fry.  What could be easier than a stir-fry dinner.  Everything cooks under 30 minutes and you have a healthy one dish wonder.  The sherry infused sauce I think is fantastic and completes any type of vegetable or protein.  I think you will agree when you try this quick to fix dinner.

 shrimp stir-fry

 

 

Shrimp Stir-fry
Serves 4
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Ingredients
  1. 1 tablespoon cornstarch
  2. 2 tablespoons soy sauce
  3. 1/4 cup water
  4. 1/2 cup sherry
  5. 2 teaspoons grated fresh ginger root
  6. 1 tablespoons vegetable oil
  7. 2 cups snow peas
  8. 2 cups broccoli florets
  9. 1/2 cup chopped scallions
  10. 1 small can diced water chestnuts, drained
  11. 3 cloves garlic, minced
  12. 1 1/4 pound shrimp, peeled and deveined
  13. 3 cup cooked rice
Instructions
  1. Combine cornstarch, soy sauce, water, sherry and ginger root, set aside.
  2. In a wok or large skilled, heat oil over medium heat. Add snow peas, broccoli, scallions, water chestnuts and garlic. Quickly stir and cook for 5 minutes.
  3. Stir in cornstarch mixture. Add shrimp and continue cooking until sauce thickens and shrimp are opaque. Serve with soy sauce and/or spicy mustard, if desired.
  4. Serve over hot rice
A Passion for Entertaining https://apassionforentertaining.com/

BBQ Pulled Pork Sandwiches

Published on by carol lou

What is the best thing about a great Pulled Pork Sandwich?  Besides being delicious, it is easy to prepare, makes a great sandwich, and perfect for many occasions.  Pulled Pork omelets for breakfast, sandwiches for lunch and pulled pork burritos or tacos for dinner.  Versatile and really great for a large gathering.  Time to get out your slow cooker.  These are so easy to prepare and can be made in advance and reheated when ready to serve.  All important features I consider when entertaining.  Enjoy!

pulled pork sandwich

 

BBQ Pulled Pork Sandwiches
Easy and delicious pork cooked in your slow cooker
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Ingredients
  1. 1 - 2 pound boneless pork loin roast
  2. 1 medium onion sliced
  3. 1 teaspoon chili powder
  4. 1 teaspoon cumin
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
  7. 1 cup beer
  8. BBQ sauce
  9. 1/2 cup brown sugar
  10. 1 1/4 cup ketchup
  11. 1/2 cup red wine vinegar
  12. 1 tablespoon Worcestershire sauce
  13. 1 cup beer
  14. 1 tablespoon dry mustard
  15. 4 dashes hot pepper sauce
Instructions
  1. In slow cooker place sliced onion and beer. Mix dry spices and rub over entire piece of pork. Add pork to the slow cooker. Cover and cook on low for 8 hours. Remove from cooker, shred meat. Discard liquid in the slow cooker. Return meat to slow cooker, mix BBQ sauce ingredients and mix with the meat. Add additional beer, if you like a thinner BBQ sauce. Cover and cook an additional 30 minutes on low. Serve on rolls.
A Passion for Entertaining https://apassionforentertaining.com/

Ravioli with Sundried Tomato Sauce

Published on by carol lou

Uninspired to cook?  Even though I cook all of the time, I must admit there are days when I really do not feel like cooking.  Last night, it was raining and we really didn’t feel like leaving the house to go out, so I made one of stand-by recipes; Sundried Tomato Sauce.  This pasta sauce is great on any type of pasta or served over polenta.  Last night, I had fresh ravioli and spinach in the refrigerator and assembled this quick to prepare meal.  I served the ravioli over a bed of fresh spinach and it was fantastic. 

Sundried Tomato Sauce

 

Ravioli with Sundried Tomato Sauce
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Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 medium onion diced
  3. 2 cloves of garlic, minced
  4. 1/2 cup sundried tomatoes in oil, diced
  5. 1/2 cup white wine
  6. 1 tablespoon fresh basil, minced
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1/8 teaspoon crushed red pepper flakes
  10. 1 cup heavy cream
  11. 3 tablespoons grated parmesan cheese
  12. Pasta
Instructions
  1. In a large sauce pan, heat oil olive over medium heat. Add onions and cook until transparent. Add garlic and sundried tomatoes. Cook for 3 minutes, stirring frequently. You do not want the garlic to become too brown. Add white wine, basil, salt and pepper, and red pepper flakes, bring to a boil, reduce heat to low and continue cooking for 5 - 8 minutes. Add cream, return to a boil, immediately reduce heat and cook until sauce thickens, this will take approximately 10 minutes. Add cheese. Toss with cooked pasta or serve over polenta. Top with additional cheese, if desired.
A Passion for Entertaining https://apassionforentertaining.com/

Pepperoni Puff

Published on by carol lou

 

I try to make everything from scratch, however, that is really not too practical.  There are times when I search out the most convenient items that allow me to assemble a quick dish.  Puff pastry is one of those items.  You will never find me making puff pastry from scratch!  That is one ingredient that I will always buy frozen.  I don’t think I could replicate this item any better than the puff pastry you find in the freezer section of the store.  Puff pastry is a great time saver to always have in the freezer.This Pepperoni Puff is terrific as an appetizer or for dinner with a salad.  Three ingredients and easy to make.  My type of recipe – quick, easy and delicious.  You can change the topping to anything you have on hand.  It is hard to beat how delicious this puff is with these three basic ingredients.

pepperoni puff

 

Pepperoni Puff
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Ingredients
  1. 1 sheet of frozen puff pastry, thawed
  2. 3 cups Pepper Jack cheese, grated
  3. 4 - 6 oz. sliced pepperoni (I used the large sliced Applegate natural, uncured pepperoni)
Instructions
  1. Preheat oven to 425.
  2. Roll out the pastry into a 14-inch circle or rectangle and place on a cookie sheet. Pinch the pastry together around the edges to form a rim to hold in the cheese. Sprinkle the pastry thickly with the cheese, top with the pepperoni.
  3. Bake for 15 - 20 minutes or until the crust is puffed and golden and the cheese is bubbly. Cool for 5 minutes prior to cutting.
Notes
  1. If you want a more uniform finished puff, substitute the large sliced pepperoni for the small sliced pepperoni.
A Passion for Entertaining https://apassionforentertaining.com/

Roast Chicken with Tuscan Style Beans

Published on by carol lou

 Looking for that perfect chicken dish to serve for dinner?  This is a quick to prepare and make ahead meal.  Everything is combined in the baking dish so the clean up is as easy as the preparation; key to entertaining when I plan a meal.  There is nothing worse that spending so much time in the kitchen that you cannot enjoy the company of family and friends when you entertain. Pair this chicken with a simple tossed salad and garlic bread.  The chicken will be fall of the bone tender and the beans are fragrant and perfectly complement the chicken.  Perfect with a nice glass of wine. 

 

Roast Chicken With Tuscan Style Beans

Roast Chicken with Tuscan Style Beans
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Ingredients
  1. 1 chicken, cut into pieces
  2. 2 15 oz. cans canelli beans, rinsed and drained
  3. 1 32 oz. can fired roasted tomatoes, chopped
  4. 1 fennel bulb, chopped
  5. 2 cloves of garlic, minced
  6. 1/4 cup fresh basil, diced
  7. Salt and pepper
Instructions
  1. In a large roasting pan, combine beans, tomatoes, fennel, garlic, and basil. Season with salt and pepper. Stir well to combine. Place chicken pieces on top of bean mixture. Salt and pepper chicken. Cover and bake, 325 for 1 hour. Remove cover and bake an additional 30 minutes. After 30 minutes, set oven to broil and broil chicken for 3 - 5 minutes until the skin in golden and crisp.
A Passion for Entertaining https://apassionforentertaining.com/

Angry Mussels

Published on by carol lou

We just love mussels.  I have cooked them many different ways, my favorite recipe is my Angry Mussel recipe.  We typically have mussels every Friday night for dinner during the summer months.  I just serve a steaming pot of mussels with bread to dip in the sauce.  Very casual, fun and delicious way to entertain and finish a busy week.  The sauce can be made before your guests arrive and all you need to do is bring it to a rolling boil and steam your mussels for approximately five minutes.  A great way to host a casual summer dinner party.

 

mussels on the porch

A steaming bowl of mussels and great wine (we served 2012 Januik Riesling from Bacchus Vineyard – Columbia Valley) always a great evening!

Angry Mussels
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Ingredients
  1. Mussels -(I plan each bag of mussels serves 2)
  2. 2 tablespoons olive oil
  3. 1/2 cup chopped celery
  4. 1/2 cup chopped onion
  5. 1/2 cup chopped carrot
  6. 1/2 cup chopped fennel
  7. 2 garlic cloves, chopped
  8. 4 spicy Italian sausage links, precooked, diced (I use Niman Ranch brand)
  9. 1 32 oz. can of fire roasted chopped tomatoes
  10. 1 1/2 cups red wine
  11. 1 cup heavy cream
  12. 1 teaspoon salt
  13. 1/2 teaspoon pepper
Instructions
  1. Heat olive oil over medium high heat in a large Dutch oven. Add celery, onion, carrots and fennel. Cook and stir occasionally until the onions are transparent 5 - 8 minutes. Add sausage and garlic. Stir and cook an additional five minutes. Add tomatoes, wine and salt and pepper. Bring to a boil, reduce heat to low and cover to 45 minutes. Stir occasionally, if sauce appears to be too thick, add additional wine. Rinse mussels and check for any cracked shells or open shells - discard those mussels. Refrigerate mussels until you are ready to cook them. When you are ready to cook the mussels, add the cream to the sauce and bring the sauce to a rolling boil. Add the mussels and cover. Cook over high heat for approximately 5 minutes or until all of the mussels have opened. Discard any mussels that do no open.
  2. Serve immediately.
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Pulled Chicken Lettuce Wraps with Marinated Cucumbers

Published on by carol lou

During the summer months,  I just love to cook lighter meals for these hot days.  These lettuce wraps are the perfect combination that can be made ahead and heated prior to serving.  You can serve this wonderful chicken mixture in chilled lettuce cups.  If you have those hungry fans in your kitchen, the pulled chicken is also delicious on a bun, if you prefer.  The addition of the marinated cucumbers add the zing that takes these over the top.

Pulled Chicken Lettuce Wraps

Pulled Chicken Lettuce Wraps with Marinated Cucumbers
Serves 4
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Ingredients
  1. 1/4 cup light brown sugar
  2. 1 tablespoon chili powder
  3. 2 teaspoons ground cumin
  4. Salt and pepper, to taste
  5. 1/2 teaspoon paprika
  6. 1 pound boneless, skinless chicken breasts
  7. 2 teaspoons olive oil
  8. 1 medium onion, thinly sliced
  9. 1 cup chicken broth
  10. 1 tablespoon balsamic vinegar
  11. Boston Bibb lettuce leaves or lettuce leaves of your choice
  12. Marinated cucumbers
  13. 1/4 cup cider vinegar
  14. 2 tablespoons light brown sugar
  15. 1/4 teaspoon salt
  16. 1 cucumber, thinly sliced
Instructions
  1. Combine first six ingredients. Rub surface of the chicken with this mixture. Heat oil in a large skillet over medium-high heat. Add chicken, cook 2 minutes per side. Remove from the pan. Add onion and cook 2 minutes or until tender, stirring constantly. Return the chicken to the pan; add broth. Bring to a boil and cover, reduce heat and simmer 30 minutes or until the chicken is tender. Remove from the heat. Remove the chicken from the pan and shred with 2 forks. Return the chicken to the pan. Bring to a boil; reduce heat and simmer uncovered for 15 - 25 minutes or until liquid is absorbed. Stir in balsamic vinegar. Combine the cider vinegar, brown sugar and salt for the marinated cucumbers. Add the cucumber slices and marinate in refrigerator for 10 minutes. Remove slices, discard marinade.
  2. Serve chicken in lettuce leaves, top with cucumbers.
A Passion for Entertaining https://apassionforentertaining.com/

Summer Chicken or Cornell Chicken

Published on by carol lou

Growing up in Western New York, there was only one  recipe that I remember having every summer.  That is this chicken recipe for grilled chicken also called Cornell Chicken.  After searching the internet I found the origin of this recipe.  This central New York specialty was invented by Dr. Robert Baker, a professor at New York’s Cornell University. He wanted to create a delicious way to grill smaller chickens, so that the local farms could sell more birds, sell them sooner, and more affordably.  What he did was create a recipe that will be used for generations.  When I was a child, I always remember that every picnic or barbeque had grills set up and dozens of pieces of chicken being cooked and slathered with this recipe.  If you have not tried it, I encourage you to give it a try.  It is absolutely fantastic.

summer chicken

 

Summer Chicken
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Ingredients
  1. 2 cups cider vinegar
  2. 1 cup canola oil
  3. 1 egg
  4. 2 tablespoons salt
  5. 1 tablespoon poultry seasoning
  6. 1 teaspoon black pepper
  7. Assorted cut-up chicken pieces, skin on - bone-in
Instructions
  1. Combine vinegar, oil, egg, and seasonings. Shake well. Refrigerate if not using immediately. Prepare grill - over medium coals cook the chicken approximately 40 - 50 minutes (internal temp. 165), turning frequently and basting each time you turn the chicken. (Discard unused marinade)
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Chili Dogs

Published on by carol lou

I have been thinking about everything summer.  Chili Dogs came to mind immediately.  In my estimation, a grilled hot dog topped with wonderful toppings is one of the small pleasures of summer.  A wonderful addition to your hot dog bar is the additional of chili.  I  think I have the perfect combination of spices in this chili, if you like to kick the heat up, you can certainly adjust the amounts to add more heat.  You can make this ahead and freeze the chili until you need it.  Thaw and reheat the next time you are serving hot dogs.  Onions, cheese and condiments of your choice will delight your family and friends.  I have hosted large “Hot Dog Happy Hours” and must say they are one of my favorite parties.  I always serve potato chips along side.  I buy every flavor I can find from dill pickle to salt and vinegar.  Guests just love tasting all of the flavors they normally would not purchase at the store. Hot dogs, chips, cold beer –  Happy grilling!

Chili Dogs

 

Hot Dog Chili
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Ingredients
  1. 2 # ground beef
  2. 20 oz. can crushed tomatoes
  3. 1 medium onion, finely diced
  4. 2 tablespoons chili powder
  5. 1 garlic clove, minced
  6. 1/2 teaspoon paprika
  7. 1 teaspoon Dijon mustard
  8. 1 teaspoon Worcestershire sauce
  9. 1 teaspoon cumin
  10. 1/2 teaspoon ground cloves
  11. 1 teaspoon sugar
  12. 1 teaspoon vinegar
Instructions
  1. In a Dutch oven over medium high heat, brown meat with the onion and garlic. Add remaining ingredients. Bring to a boil, reduce heat and simmer uncovered 35 - 45 minutes. Stir frequently.
A Passion for Entertaining https://apassionforentertaining.com/