Recipes

Halibut with Tomato Parmesan Crust

Published on by carol lou

Well the New Year rolled in and so did our determination to eat healthy.  I have to admit, over the holidays I indulged eating many holiday treats and rich foods.  So, pedal to the metal and time to regroup and try to eat healthy.  With this in mind, time to visit the fish counter – bring it on!

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Halibut with Tomato Parmesan Crust

Servings 4

Ingredients

  • 4 pieces halibut, haddock or cod
  • 1 28 oz can diced tomatoes, drained
  • 1 tablespoon Italian parsley, chopped
  • 1 large garlic clove, minced
  • pinch of dried tarragon
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/3 - 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Place the fish in a buttered baking dish. Preheat oven to 350 degrees. Mix together the tomatoes, parsley, garlic, tarragon, olive oil and salt and pepper.  Stir in the Parmesan cheese.  Carefully spoon over each fillet.  Bake for 20 minutes or until the cheese is melted and the fish flakes easily.  Spoon any pan juices over the fish, serve.

Brie with Honey and Spiced Pepitas

Published on by carol lou

Short on time and in need of a quick appetizer?   Brie with Honey and Spiced Pepitas is the perfect quick to prepare appetizer.  If you are not familiar with pepitas – pepitas and pumpkin seeds are sometimes interchangeable.  However, there is a difference – pumpkin seeds are the white seeds you find when you carve your Halloween pumpkin and they are typically roasted in their shells.  Pepitas are seeds without a hull and found in specific types of pumpkins, when you cut open one of these pumpkins (oilseed or Slyrian) you will find their seeds are hulless and are small and green.  Pepitas are often found in Mexican cooking; many times used as a garnish for soups, salads and desserts.  For this recipe I toasted the pepitas in a combination of spices and olive oil.  

 

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Brie with Honey and Spiced Pepitas

Servings 10

Ingredients

  • 1 round wheel of Brie cheese
  • 1/3 cup pepitas
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cinnamon
  • 2 teaspoons olive oil
  • honey

Instructions

  1. Remove the Brie from the refrigerator one hour prior to serving.  Cut off the top rind, place on a serving dish.  Cover and let sit at room temperature.  Combine the spices and olive oil.  Preheat a skillet over medium heat, add pepitas and stir over medium heat until lightly toasted - this will take up to five minutes.  Remove pepitas from the skillet.  When you are ready to serve, drizzle the top of the Brie with honey and sprinkle with the spiced pepitas.  Serve with assorted crackers, apple slices are also a great addition.

The Best of 2018

Published on by carol lou

I always like to see what the top recipes on my blog are each year.  These are the recipes that had the most views in 2018    This year, was a great surprise to see what my readers are making – all of them are favorites of mine and recipes that I frequently make.  The Angry Mussel recipe is a staple of our Friday night dinners, Layered Crab Dip was one of my mom’s go-to recipes, Apple Brandy Pork Chops are easy to prepare and delicious, who doesn’t like Port Glazed Caramelized Onions on their burgers and the #1 recipe for the second year in a row- Butterflied Grilled Shrimp is just finger-licking good!   I am looking forward to a great year of Recipes, Interesting Finds and Interesting Events.  I hope you all have a prosperous and successful 2019.  Here’s to a great year of cooking!

5.   Port Glazed Caramelized Onions 

 http://apassionforentertaining.com/port-glazed-caramelized-onions/

 

4. Angry Mussels 

http://apassionforentertaining.com/angry-mussels/

 

3. Apple Brandy Pork Chops  

http://apassionforentertaining.com/apple-brandy-pork-chops/  

2. Layered Crab Dip

http://apassionforentertaining.com/layered-crab-dip/  

 

 

1. Butterflied Grilled Shrimp

http://apassionforentertaining.com/butterflied-grilled-shrimp/  

Quick Tomato Ricotta Pasta

Published on by carol lou

If you are like me, I am tired of cooking after the holidays.  That does not mean I still do not like to prepare delicious dinners, but I do not want to spend anymore time cooking than I have to after this week of holiday cooking.  If you still have family in town, headed to a destination for the New Years or planning on watching Bowl games, Quick Tomato Ricotta Pasta is a recipe for you.  Quick to prepare and perfect to serve with a salad and crusty bread.  This is my kind of meal; quick, easy and delicious!

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Quick Tomato Ricotta Pasta

Servings 4

Ingredients

  • 1 pound pasta - your choice on the type
  • 28 oz can Italian plum tomatoes, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 4 tablespoons fresh basil, minced
  • 1/4 cup Italian parsley, minced
  • 1 1/2 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • salt and pepper, to taste

Instructions

  1. Prepare pasta as directed on package (remember to salt the pasta water).  While the pasta is cooking, heat the olive oil in a saucepan, mince the garlic and add to the oil.  Saute for 1 minute over medium-low heat.  Add the can of chopped tomatoes, basil, parsley, salt, and pepper. Cook until the mixture reduces over medium-high heat for a few minutes.  Drain the pasta and reserve some of the pasta water.  Return the pasta to the cooking pan and toss the hot pasta with the ricotta cheese.   Pour in the tomato sauce and toss again.  If the mixture is too dry, add small amounts of pasta water until you reach your desired consistency.  Pour into a serving dish, top with Parmesan cheese, sprinkle with some minced parsley and minced basil. Serve

Christmas Cocktail 2018

Published on by carol lou

Each year, we love to serve a special Christmas Cocktail.  Our Christmas Cocktail 2018 was inspired from a dinner that we had at a local steakhouse.  I ordered their holiday cocktail and it was so good, we decided to recreate it at home.  After many taste tests, I think we have landed on a delicious Christmas Cocktail recipe.  I hope you agree, cheers to the holidays!

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Christmas Cocktail 2018

Servings 1

Ingredients

  • 1 1/2 oz raspberry vodka
  • 1 1/2 oz Cointreau
  • 1 oz simple syrup
  • 1/2 oz cranberry juice
  • 1/2 oz fresh squeezed lime juice
  • 4 red raspberries
  • rosemary sprig and one raspberry for garnixh

Instructions

  1. Muddle the 4 raspberries in a cocktail shaker.  Add the remaining ingredients.  Add ice and shake well.  Pour into glass and top with garnish.  

 

Sugar Glazed Popcorn

Published on by carol lou

Everywhere I turn it seems there is a new and interesting popcorn company selling unique and interesting popcorn flavors.  In my estimation, you can not get much better than a good Sugar Glazed Popcorn.  Not a kettle corn, but popcorn glazed with a wonderful vanilla butter glaze. This is a quick to prepare snack and perfect to creatively package and give as a holiday treat.  I make it even easier by using microwave popcorn, it can’t get much easier than that!

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Sugar Glazed Popcorn

Ingredients

  • 3 bags simply salted microwave popcorn, popped
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Instructions

  1. Pop corn according to package directions.  Sort through popped corn and toss any kernels that did not pop. Place popcorn in a large over sized bowl or pot that will hold all of the popcorn.  Preheat oven to 250 degrees. In a medium saucepan, combine sugar, butter and corn syrup.  Bring to a boil over medium heat.  Once it is boiling, boil for 4 minutes stirring constantly.  Remove from heat and stir in baking soda and vanilla. Pour hot mixture over popped corn and stir well to combine.  Divide mixture in half and put each half on a cookie sheet.  Bake for 30 minutes, stirring each tray after every 10 minutes.  Cool.  Store in airtight container.

Ham, Egg and Cheese Roll-ups

Published on by carol lou

 If you are anything like me, I am always brainstorming what to serve over the holidays.  I especially like things that are easy to make, require minimum preparation and taste delicious.  I have made spinach roll-ups overs the years using puff pastry, this time I am making breakfast Ham, Egg and Cheese Roll-Ups.  I happened to have a few slices of honey ham in our refrigerator so this time I am using ham.  You can add cooked bacon if you prefer or a combination of vegetables.  If you prefer vegetables like peppers and onions, saute first and them add to the filling.  You can’t go wrong with this recipe. 

 

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Ham, Egg and Cheese Roll-ups

Ingredients

  • 1 sheet frozen puff pastry
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon minced Italian parsley
  • 1/2 cup minced ham
  • 1 recipe fluffy scrambled eggs
  • egg wash, 1 egg mixed with 1 tablespoon water
  • Fluffy Scrambled Eggs
  • 5 eggs
  • 1/8 teaspoon kosher salt
  • 2 tablespoons milk
  • 1/2 tablespoon unsalted butter
  • freshly ground black pepper

Instructions

  1. Thaw puff pastry as directed on package.   Preheat the oven to 400 degrees. When the pastry has thawed, cover the pastry with the cheese, ham and parsley.  Cook the eggs as directed, let cool for 4 minutes.  Then layer the eggs on top of the cheese and ham.  Salt and pepper, if desired. You will roll from the short side of the pastry.  Brush the ends of the pastry with egg wash to seal the roll.  Now, carefully roll the mixture, if some of the filling falls out, you can tuck the filling back in   When you get to the end rolling, pinch the edges to seal.   Cut the roll into  8 slices.  Place the slices on a parchment lined baking sheet.  Brush each roll-up with the egg wash. Bake rolls for 25 - 30 minutes.  Serve warm. -----

    EGGS -In a small bowl, beat eggs with milk and salt.  In a medium skilled, melt butter over medium high heat until foamy. Add eggs, continue stirring until fluffy curds form and eggs are fully cooked, about 3-4 minutes.  Season with pepper. 

Holiday Pecan Rolls

Published on by carol lou

 The month of parties has arrived.  Holiday Pecan Rolls are perfect for a holiday brunch, office treat or gifts for your neighbors.  

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Holiday Pecan Rolls

Servings 16

Ingredients

  • DOUGH
  • 3 - 3 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup warm water
  • 1 package dry yeast
  • 1/2 cup milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1 egg, beaten
  • FILLING
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 3 teaspoons cinnamon
  • TOPPING
  • 3/4 cup brown sugar
  • 1/2 cup heavy cream
  • 1 cup chopped pecans

Instructions

  1. Grease 16 muffin cups.  DOUGH - In a stand mixer with a dough hook or in your food processor, combine 3 cups flour and salt.   Combine yeast with the warm water and set aside.  Heat milk, sugar and butter - put in a microwave safe cup - heat on high for 50 seconds.  Slowly pour the milk mixture into the flour mixture.  Add egg,  then add the yeast mixture.   Process for approx. two minutes until the dough pulls away of the bowl.  Add additional flour if the dough does not pull away from the sides of the bowl. Place dough in a large greased bowl, cover and let rise for 30 minutes.  Combine the topping ingredients, brown sugar, cream and pecans.  Divide this mixture into the 16 greased muffin cups.  Once the dough has risen, roll into a 8 x 20 inch rectangle on a lightly floured surface.  Spread the butter over the dough and sprinkle with the cinnamon sugar mixture.  Roll lengthwise, pinch edges to seal, cut into 16 pieces.  Place one roll into each of the prepared muffin cups.  Cover and let rise for 30 minutes.  Preheat oven to 350 degrees.  Bake the rolls for 18 - 20 minutes.  Immediately invert the pans onto foil lined baking sheets.  Tap the pans slightly and the rolls will pop out of the pans. Scrape any remaining topping mixture onto the rolls.  These are great served warm or at room temperature.

Cranberries, Cranberries, Cranberries

Published on by carol lou

This is the time of year that cranberries start cropping up everywhere, in recipes, markets, and advertisements.

cranberry fun facts

Cranberries – Here are a few fun facts-

  • Cranberries are one of the few fruits native to North America.
  • The 5 states known for growing cranberries are: Massachusetts, Wisconsin, New Jersey, Oregon, and Washington.
  • Cranberries have small pockets where air seeps into that allows them to float.
  • Cranberries do not grow in water.
  • Cranberries are approximately 90% water.
  • Cranberries are typically in season from October until December.
  • Only about 5% of cranberries are sold fresh while the rest are turned into cranberry juice, sauce, etc.
  • November 22 is National Cranberry Relish Day.
  • Americans consume 400 million pounds of cranberries each year. 20 percent are eaten during Thanksgiving week.
  • The cranberry is one of three fruits native to North America. The other two are the Concord grape and the blueberry.
  • There are approximately 333 cranberries in a pound, 3,333 cranberries in one gallon of juice, 33,333 cranberries in a 100-pound barrel.
  • Cranberries can be stored in the refrigerator for up to one month, or in the freezer for up to nine months.

So, I thought I would bring out a few fun recipes using this native fruit.

On a recent trip to Napa Valley we had a delightful brunch at the CIA Copia in downtown Napa.  There we were served cheddar biscuits with ham and pepper jelly.  I am going to make these over with holidays with Cranberry Red Pepper Relish.  Cranberry Red Pepper Relish is the perfect accompaniment to ham or poultry.  Try is on a turkey sandwich – delicious!

Cranberry Red Pepper Relish

5 from 1 vote
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Cranberry Red Pepper Relish

makes 1 1/2 pints

Ingredients

  • 2 red peppers, seeded and finely diced
  • 2 cups cranberries, coarsely chopped
  • 1 medium onion, chopped
  • 3/4 cup sugar
  • 1 small jalapeno pepper, minced, seeds removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. In a saucepan combine all ingredients.  Bring to a boil and simmer for 30 - 40 minutes, stirring occasionally.  Cool and store in the refrigerator. Terrific served with poultry or ham.

 

Cranberry Anadama Bread

My mom always loved to bake Anadama Bread.  This version, I added the addition of cranberries. This simple loaf of flour, cornmeal, yeast, and molasses has graced New England kitchens for years where it originated.  This hearty bread is great for sandwiches, and good with any number of soups. The molasses and cornmeal make for a sweet and nutty aroma while it bakes, which carries over into the flavor.

 

5 from 1 vote
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Cranberry Anadama Bread

Servings 2 loaves

Ingredients

  • 1 orange peel, grated
  • 1/4 cup sugar
  • 1 1/2 cups fresh cranberries
  • 2 pkgs. dry yeast
  • 1/2 warm water
  • 1/2 tsp. sugar
  • 1 tablespoon flour
  • 2/3 cup yellow cornmeal
  • 2 1/2 cups boiling water
  • 1/4 cup butter
  • 1/2 cup molasses
  • 1 1/2 teaspoon salt
  • 7 cups flour

Instructions

  1. Mix together the orange peel, 1/4 cup sugar and cranberries in a food processor, pulse 5 - 6 times until the cranberries are evenly chopped.  Dissolve yeast in the warm water.  Stir in `1/2 teaspoon sugar and 1 tablespoon of flour, set aside until bubbly.  Stir cornmeal slowly into the boiling water, stirring constantly, and cook until thickened.  Stir in the butter, molasses and salt.  Cool to lukewarm.  Insert dough hook on stand mixer, add cornmeal mixture and stir until lukewarm.  Add yeast, cranberry mixture and flour - one cup at a time.  When the dough has formed and pulling away from the sides of the bowl, turn into a greased bowl and cover.  Let rise for 50 minutes.  Grease two 9 x 5 inch loaf pans. Turn dough out onto floured surface and knead slightly.  Divide dough into two pieces and place each into greased loaf pans. Cover and let rise for one hour.  Preheat oven to 350 degrees.  Bake loaves for 45 minutes, cool on racks. 

Cranberry Wild Rice

Roasted duck and wild rice was always on our holiday table when I was growing up.  This recipe is a great accompaniment to all poultry and especially during the holidays when everything is just a bit more festive.   It is also great cold as a salad, add cook turkey or chicken to the salad and you have a terrific lunch or main course.  Serving a crowd?  This recipe doubles easily.

5 from 1 vote
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Cranberry Wild Rice

Ingredients

  • 4 cups chicken broth
  • 2 cups wild rice blend (wild rice and brown rice)
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1 stalk celery, diced
  • 1/2 cup dried cranberries
  • 1/2 treaspoon ground cinnamon
  • grated zest of 1/2 orange
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 cup chopped pecans
  • salt and pepper, to taste

Instructions

  1. Cook rice as directed on package using the chicken broth for the liquid.  Remove from heat.  Preheat oven to 350 degrees. In a saucepan, saute shallot and celery in butter. Add dried cranberries, cinnamon, orange zest, thyme, sage and pecans.  Mix into rice mixture.  Salt and pepper, to taste.  Spoon into a casserole dish, bake covered for 20 minutes.  Serve.

 

Praline Pumpkin PIe

Published on by carol lou

My mom’s recipe collection if full of gems from neighbors and friends.  I have no idea where this recipe originated but remember my mom making this pie during the Thanksgiving holiday.  The praline portion is baked on the bottom then topped with the pumpkin custard with a wonderful addition of brown sugar in the pie.  It is a delightful change from your typical pumpkin pie.  I always cover my crust while baking so the crust does not brown too much.  I love my silicone pie crust shields since they are so easy to use and can go directly into the dishwasher.  I think I purchased mine at a big box bed and bath store years ago.  (My pie pan was a bit small so I had some of the filling left over, do not overfill your crust.)  

I use pie shields which prevent over browning

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Praline Pumpkin Pie

Ingredients

  • 1 9-inch pastry crust, unbaked
  • 3 tablespoons butter, room temperature
  • 1/3 cup brown sugar
  • 1/3 cup chopped pecans
  • 3 large eggs, beaten
  • 1 15 oz can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 12 oz. can evaporated milk

Instructions

  1. Preheat oven to 450 degrees.  Line your pie plate with the pie crust.  Combine the 3 tablespoons of butter and 1/3 cup brown sugar, beat until smooth. Stir in pecans.  Carefully pat into the bottom of the pie shell, bake at 450 degrees for 8 minutes.  Remove from the oven and let stand for 10 minutes.  Combine the eggs, pumpkin puree, sugars, pumpkin pie spice and salt and beat until well combined.  Slowly add the evaporated milk.  Mix until milk is well incorporated. Pour into prepared crust.  Reduce heat to 350 degrees.  Bake pie for 50 minutes or until a knife comes out clean.  Cool.  Serve with whipped cream.