Recipes

Whole Wheat Couscous Chicken Salad

Published on by carol lou

Are you ever in the situation where you have leftover cooked chicken and wonder what you can do with it?   Whole Wheat Couscous Chicken Salad is the perfect answer.  This salad is a refreshing combination of chicken, fresh basil, lemon, capers, tomatoes and feta.  Quick to prepare and oh so easy to assemble.  I recently have had various conversations with friends that use those deliver to your home dinner kits.   No need to spend the time ordering a kit online, assembling this salad takes less time than figuring out what dinner to order!

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Whole Wheat Couscous Chicken Salad

Servings 4

Ingredients

  • 1 cup whole wheat pearl couscous
  • 1-2 cups diced cooked chicken
  • 1/4 cup chopped fresh basil
  • 3 tablespoons capers, drained
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon grated lemon peel
  • 1/2 lemon, juiced
  • 2 cups mixed salad greens
  • 1/2 cup feta cheese crumbles

Instructions

  1. Prepare couscous as directed on package.  Fluff with fork, cool.  In a large mixing bowl combine chicken, basil, capers, couscous and tomatoes.  Toss with olive oil, lemon peel and lemon juice.  Refrigerate until serving.  Remove salad from refrigerator 1/2 hour prior to serving, mix in salad greens, top with feta.  Drizzle with a bit of olive oil, if desired. 

 

Interesting Find – Perry’s Ice Cream/Mom’s Chocolate Chip Cookie Recipe

Published on by carol lou

Perry’s Ice Cream

I cannot tell you how many requests I receive weekly asking me if I would be interested in writing about their products.  When I received an e-mail from Perry’s Ice Cream I almost didn’t take notice – until I saw their package. I immediately recognized that package but didn’t know why it looked so familiar.  Then when I was reading about their company and realized that Perry’s was the ice cream I grew up with in Western New York; I immediately sent them a response. They were generous to send me a few coupons to try their ice cream again.  I grew up with Perry’s – that was the ice cream that my mom always served and I distinctly remember their wonderful flavors.  Now here is a real throwback – I remember my piano teacher always having an annual party at her house and each of her students would play a piece, then she always served ice cream and cookies.  You figured it out – it was one of Perry’s signature flavors Parkerhouse, one of their original flavors that they have just brought out again as a retro flavor.  The best part now is I can purchase Perry’s at my local Wegman’s and along the East coast.  Out came Mom’s Chocolate Chip Cookie recipe and this combination made terrific ice cream sandwiches.  The perfect make ahead dessert you can bake and prepare now and have ready for the next time your entertain. A match made in heaven!  Absolutely divine!   

 

Mom’s Chocolate Chip Cookies

My mom made the best cookies!  Here is her secret, to get chewy delicious cookies, she always used butter and shortening  I think that combination is the key.  In her chocolate chip cookies, she also used a combination of light and dark brown sugar.  I think these are the best cookies, especially warm out of the oven.  I can’t believe I have waited this long to share this recipe, this one is a must try.

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Make Now/Bake Later Chocolate Chip Cookies

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 1 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 12 oz package semi-sweet chocolate chips

Instructions

  1. Mix flour, baking soda and salt together.  In a mixing bowl, beat butter, shortening and sugars.  Add vanilla and eggs, one at a time.  Mix well.  Add flour mixture and mix until all of the dry ingredients are well incorporated.  Stir in the chocolate chips. Drop batter by 1/4 cup scoops on a parchment lined baking sheet (I use a cookie scoop), lightly flatten each cookie with the back of a spatula, freeze dough for 1 hour.  Remove from freezer and place dough balls in a zip top freezer bag and return to the freezer.

    When you are ready to bake the cookies. Preheat your oven to 375 degrees. Place the amount of cookies you want to bake on a parchment lined baking sheet and let thaw on the baking sheet for 30 minutes prior to baking. Bake the cookies for 10-12 minutes.  Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, Time to enjoy delicious warm chocolate chip cookies.

Pita Pockets

Published on by carol lou

Pita Pockets are a great alternative to a hamburger.  We especially love them because of their unique flavors and the delicious yogurt sauce.  Next time you are yearning for a hamburger, give Pita Pockets a try. These are equally good with either the lamb or the beef.  This is another great meal you can prepare and have on the table in under 30-minutes. 

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Pita Pockets

Servings 4

Ingredients

  • 4 pita breads
  • 1/2 cup plain yogurt
  • 1 tablespoons fresh mint leaves, chopped
  • 1 teaspoon sugar
  • 1 small cucumber, diced
  • 1 pound ground lamb or beef
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon pepper
  • 1 small onion, diced - about 1/4 cup
  • 2 tablespoons canola oil
  • 2 cups shredded lettuce
  • 1 medium tomato, diced

Instructions

  1. Cut the top of each pita and open so you have a pocket.  Mix yogurt, mint and sugar in a small bowl.  Add cucumber, set aside.  Mix meat, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion.  Shape mixture into four thin patties.  Heat oil in a 10-inch skillet over medium heat.  Cook patties in oil 10 - 12 minutes, until no longer pink in the center.  Place cooked patty in each pita.  Top with yogurt mixture, lettuce and tomato.

Baked Wonton Crisps

Published on by carol lou

Ok, I must admit this recipe is almost too easy to post!  I had a package of wonton wrappers in my refrigerator with a large portion left from a previous recipe. I remembered the time I was served wonton chips as an accompaniment to a salad a few years ago.  I didn’t want to waste the remaining wonton wrappers so decided to try my hand at baked wonton crisps.  What a great alternative to a cracker or chip.  Trust me on this one- I think you will love them as much as we did.  I will defiantly be making these again!

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Baked Wonton Crisps

Ingredients

  • 1 package refrigerated wonton wrappers
  • canola oil cooking spray
  • salt, if desired

Instructions

  1. Preheat oven to 350 degrees.  Cut each wonton in half diagonally.  Line a baking sheet with foil, spray the foil with cooking spray.  Place cut wontons on cooking baking sheet.  Spray tops of wontons lightly with cooking spray.  Bake at 350 degrees for 10 minutes or until golden.  Sprinkle with coarse salt, if desired. Remove from the oven and let cool.  They will crisp as they cool.

Mom’s Favorite Rolls

Published on by carol lou

My mom was the ultimate bread baker.  I remember her baking these rolls and I just came across her recipe.  They are light and fluffy and hard to resist.  Especially, when hot out of the oven.  These are easy for even those of you that avoid yeast at all costs!  

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Mom's Favorite Rolls

Servings 16

Ingredients

  • 3 1/2 cups flour
  • 1 package dry yeast
  • 1 1/2 teaspoon salt
  • 8 teaspoons sugar
  • 2 tablespoons butter, softened
  • 1 1/2 cups hot tap water
  • cornmeal for dusting

Instructions

  1. In a large mixing bowl combine 1 cup flour, yeast, sugar, salt and butter. Mix with paddle attachment.  Add the water and mix on medium speed for two minutes. Add 1 cup flour and beat on high speed for two minutes.   Change attachments on your mixer to the dough hook.  Add the remaining flour and beat an additional two minutes.  Place dough in a greased bowl and cover to let rise for 1 hour.  Stir dough down and turn out onto a floured board.   Cut dough into 16 pieces.  Shape into balls.  Place on a sheet pan that has been dusted with cornmeal.  Let rise, covered until double, approx. 1 hour.  Bake rolls 400 degrees for 12 - 15 minutes.

Pi Day (3.14) or Pie Day?

Published on by carol lou

It’s Pi Day (3.14159265359) tomorrow – there is not better time to chef up a pie. Check out some of my favorite pie recipes below.  Time to celebrate Pi with Pie!

http://apassionforentertaining.com/cream-cheese-layered-pecan-pie/

 

http://apassionforentertaining.com/frozen-key-lime-pie/

 

apple-rye-crumble-pie

http://apassionforentertaining.com/apple-rye-crumble-pie/

 

cheesecake pie with fresh fruit topping

http://apassionforentertaining.com/cheesecake-pie-fresh-fruit-topping/

 

lemon custard ice cream pie

http://apassionforentertaining.com/lemon-custard-ice-cream-pie/

 

luscious lime pie

http://apassionforentertaining.com/luscious-lime-pie/

 

academy pie

http://apassionforentertaining.com/academy-strawberry-pie/

 

apaap

http://apassionforentertaining.com/blackberry-cream-cheese-pie/

 

Irish Coffee Ice Cream Pie

http://apassionforentertaining.com/irish-coffee-ice-cream-pie/

 

http://apassionforentertaining.com/wp-content/uploads/2015/03/milk-chocolate-bar-pie.jpg

 

Is It Time to Host a Brunch?

Published on by carol lou

I think the answer is, yes!   The buds are on the trees, the days are getting longer, and it’s time to think spring and time for brunch.  The following menu is a sure fire hit – I have served them all numerous times and every time it is a success.  You can bake the Almond Puffs the day before.  The  Bacon Pops are so easy to do and I cannot tell you how many times I get asked for the recipe.  This was the recipe photo that Southern Living featured when naming me one of the top Southern Food Bloggers.  The casserole is easy to prepare the day before, bake in the morning, serve warm or at room temperature. I  recently served these three recipes with a bowl of fresh sliced fruit – it was a great combination.  Time to brew the coffee – it’s time for brunch.

 

 

almond puffs

Bacon pops 3

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Carol's Overnight Brunch Casserole

Ingredients

  • olive oil
  • 8 cubes 1-inch cubed Tuscan style bread, crusts removed
  • 4 cups sliced mushrooms - use your favorite type(s)
  • 2 cloves garlic, minced
  • 6 cups fresh baby spinach
  • 4 oz. shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 8 eggs
  • 2 1/2 cups half and half
  • salt and pepper
  • 1 teaspoon minced fresh thyme

Instructions

  1. Grease one 9 x 13 inch baking dish.  Cube the bread. Toss the cubes with 2 tablespoons of olive oil, a pinch of salt and a few grinds of pepper.  Heat a large skillet over medium-high heat, cook the bread cubes in the skillet until toasted.  This will take about 8 minutes, stir frequently.  As soon as they are golden, remove and place in a a large  bowl.  In the same skillet add 2 tablespoons of olive oil and heat skillet over medium-high heat.  Add the mushrooms in one layer and let cook until they start to brown, about 3 minutes.  Do not turn or touch the mushrooms for the first 3 minutes - you want them to get crusty brown.  After 3 minutes stir and cook an additional 2 minutes.  Add the garlic, thyme and a dash of salt and pepper.  Cook 2 minutes, then add the spinach.  Continue cooking until the spinach is wilted.  Remove from the heat.  

    In the prepared pan layer 1/2 of the bread cubes, 1/2 of the Gruyere cheese, 1/2 of the Parmesan cheese and 1/2 of the vegetable mixture.  Repeat.  Combine the eggs and half and half - add 1/2 teaspoon salt and a few grinds of black pepper.  Pour over the ingredients in the pan.  Cover and refrigerate overnight.  

    In the morning, preheat the oven to 350 degrees.  Bring the casserole out of the refrigerator while the oven is heating.  Bake the casserole uncovered for 50 - 55 minutes or until puffed and golden brown.  Cool for 15 - 20 minutes prior to serving.  Serve warm or at room temperature.

Interesting Find – Man Cave Craft Eats/Bruschetta Soup Recipe

Published on by carol lou

I think I have mentioned in prior posts that I frequently receive requests to try new products that you, my readers, might be interested in.  When Man Cave Craft Eats  sent me a request, I took one look at their product line of meats/sausages and immediately was interested.  Not only did their product line look interesting, they also have a program they sponsor called Bite Back/Fight Hunger program.  For every package they sell, they provide a single meal for a needy child.  Between their product line and community support program, I sent them a note that I would love to try their products.  Not long after, a cooler arrived on my porch from Minnesota with a wonderful assortment of their products.  The entire assortment they sent me is mouthwatering. The first one I tried was their Chicken Sausage with sun-dried tomato, basil and garlic.   It took some thought as to what recipe could I create that would highlight this product.  Out came my soup pot, the rest is history  I have to admit I think this is one of the best soups I have made, with the garlic croutons on top, it was like eating bruschetta in a bowl.  From a group of food entrepreneurs who started with two folding chairs and a table at the Minneapolis Farmers Market, they have certainly won me over as a fan. 

 

 Man Cave Craft Eats is available at select retailers nationwide, including Giant, Food Lion, HyVee, Publix (coming in April), and more.

 

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Bruschetta Soup

Ingredients

  • 1 pound chicken sausage - I used Man Cave Craft Eats brand
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 2 15 oz cans cannellli beans, rinsed and drained
  • 1 15 oz can diced tomatoes
  • 1/2 cup red wine
  • 32 oz. chicken broth
  • 3 cups fresh spinach
  • salt and pepper, to taste
  • garlic croutons
  • grated Parmesan cheese

Instructions

  1. In a large dutch oven over medium-high heat add olive oil, cook sausage, onion, celery and carrots for 5 - 8 minutes until soft.  Add the beans, can of tomatoes with juice, red wine, and broth.  Bring to a boil, reduce heat to low, cover and cook 40 minutes.  Stir in spinach, cook an additional 15 minutes.  Salt and pepper, to taste.  Ladle into bowls, top with garlic croutons and grated Parmesan cheese.

    Garlic Croutons

    Preheat oven to 350 degrees. Cube french bread into 1-inch cubes.  In a large frying pan, melt 2 tablespoons of butter and 1 tablespoon of olive oil.  Add 1 clove of minced garlic.  Cook over medium heat stirring constantly for 1 minute.  Remove from heat.   Toss cubes with the garlic butter, pour onto a foil-lined baking sheet and bake for 15 minutes.  Stir cubes once or twice while cooking.

    If you are using plain chicken sausage - I would add 2 tablespoons diced sun-dried tomatoes, 1 tablespoon minced fresh basil and 1 clove of garlic, minced, along with the celery and carrots.


Dried Fruit Scones

Published on by carol lou

Ever wonder what the difference is between a biscuit and a scone?   Both are served as individual servings, however, a biscuit is light and airy and a scone does not flake.  Scones are quick to make and the perfect accompaniment to breakfast or with a cup of coffee or tea.  Perfect to pack for a picnic or quick snack.  I typically serve mine plain but scones are also delicious with jam or butter.  One the of the best scones I have ever had and remember to this day  was in a small tea room in the Cotswolds in England. It was a plain scone served with a cup of tea, strawberry jam and clotted cream.  That is when I became a true fan of scones.

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Dried Fruit Scones

Ingredients

  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup solid vegetable shortening
  • 1/2 cup dried cherries, raisins, currants or figs
  • 2 eggs lightly beaten
  • 1/4 cup milk

Instructions

  1. Preheat the oven to 400 degrees.  Combine the dry ingredients in a mixing bowl.  Cut in the shortening with a pastry blender until the mixture has a uniform crumb mixture.  Add remaining ingredients.  Combine with a fork until the mixture forms a ball.  Cut the dough in half.  Line a baking sheet with parchment.  Pat both halves of dough into a 1/2 inch thick circle.  Bake 15 - 20 minutes or until golden.  Cut each circle into 6 pieces.  Remove from baking sheet, cool.

Host a Pizza Party/Deep Dish Pizza

Published on by carol lou

I am known for my last minute pop-up dinners.  Frequently, I decide one or two days prior to host a spur of the moment dinner.  This time, I decided the theme would be a pizza party.  I made the various pizzas, friends brought salad, appetizers, and wine.  Such an easy party and a great Friday night way to kick-back and look forward to the weekend.  This time, I made a large cheese stuffed pizza and a large margherita pizza.  I always make my crust from scratch, but many stores sell fresh pizza dough that you can always use.  I would shy away from any dough in the refrigerated section that is in a can with an expiration  date that says it is good for weeks – too many additives in that dough for me!   

Notice I used the cans from the tomatoes as vases for the flowers

5 from 1 vote
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Stuffed Pizza

Ingredients

  • DOUGH
  • 1 pkg dry yeast
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 1/2 - 3 cups flour
  • MEAT SAUCE
  • 1 pound Italian sausage
  • 1/2 cuip chopped onion
  • 1 6 oz can tomato paste
  • 1 clove garlic, minced
  • 1 15 oz. can chopped tomatoes
  • 1/2 pound mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • CHEESE FILLING
  • 1 pound ricotta cheese
  • 1/4 pound shredded mozzarella cheese
  • 2 eggs, lightly beaten
  • 1/4 cup minced Italian parsley
  • 1/4 teaspoon salt
  • TOPPING
  • 1/2 pound shredded mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Dough - Dissolve yeast in the water in a large bowl.  Add sugar, salt and oil.  Mix well. Gradually add the flour to form a stiff dough.  Knead on a floured surface until smooth and elastic.  Place in a greased bowl, cover and let rise in a warm place until doubled in bulk.


    Meat Sauce - Brown sausage in a large skillet with onion and garlic.  Drain.  Add remaining ingredients and simmer for 30 minutes - cool.


    Cheese Filling - Combine all ingredients and mix well.


    Roll out half of the dough on a floured surface into a large rectangle.  Place in a greased 9 x 13 baking dish, easing dough gently to fit up the sides.  Spread the dough with the cheese filling.  Roll out the remaining dough and fit over cheese filling.  Cover with the meat sauce.  Bake at 400 degrees for 15 minutes.  Sprinkle with the Topping ingredients and bake an additional 15 minutes or until golden.