Recipes

Overnight Blueberry Sausage Breakfast Cake

Published on by carol lou

While sorting through my recipe file; I came across this recipe that I received from a dear friend years ago.  I was once a member of a neighborhood quilting group that would get together frequently and work on combined quilting projects.  It was at one of these meetings that one of the members brought this breakfast cake.  One of the reasons we all requested this recipe is that you make it the night before, refrigerate overnight and bake in the morning.  With the holidays approaching, I thought this would be the perfect recipe for all busy cooks.  I have even made this one step easier, I used precooked turkey sausage crumbles that you can buy in the grocery next to the breakfast sausages.  I like using turkey sausage since it is leaner and precooked makes it even easier to use and a time reducer.  Having overnight guests?  This is the perfect make ahead breakfast treat.   

overnight-blueberry-sausage-breakfast-cake

O

Overnight Blueberry Sausage Breakfast Cake
Serves 10
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Ingredients
  1. 2 cups flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 cup butter, softened
  5. 3/4 cup sugar
  6. 1/4 cup brown sugar
  7. 2 eggs
  8. 1 8 oz. container sour cream
  9. 1 # turkey sausage precooked crumbles or pork sausage, cooked and well-drained
  10. 1 cup blueberries
  11. 1/2 cup chopped nuts (optional)
  12. Blueberry Sauce
Instructions
  1. In a medium bowl combine flour, baking powder and baking soda, set aside. In a large mixer bowl, beat butter and sugars on high speed until fluffy. Add eggs, one at a time, mix well after each addition. Add flour mixture and sour cream alternately to egg mixture, until all is just combined. Fold in sausage and blueberries. Pour batter into a lightly greased 9 x 13 inch pan. Spread batter evenly and sprinkle with nuts. Cover and refrigerate overnight. In the morning, remove from the refrigerator while the oven is preheating. Bake in a 350 degree oven for 35 - 40 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack for 8 -10 minutes, serve warm. Top with blueberry sauce.
Notes
  1. Blueberry Sauce
  2. 1/2 cup sugar
  3. 1 1/2 tablespoons cornstarch
  4. 1/2 cup water
  5. 2 cups fresh or frozen blueberries
  6. 1/2 teaspoon lemon juice
  7. In a medium saucepan, combine sugar, cornstarch, water and blueberries. Cook over medium heat until thickened and bubbly. Stir constantly. Cook and stir two more minutes. Stir in lemon juice and serve. If mixture seems too thick, add water one tablespoon at a time until it reaches your desired consistency. This sauce can be made the day before and refrigerated. The sauce can be reheated in the microwave.
  8. Serving a smaller crowd? You can easily make 1/2 of the recipe, bake as above in a 9 inch pie pan.
A Passion for Entertaining https://apassionforentertaining.com/

Vidalia Onion Dip

Published on by carol lou

Vidalia Onion Dip was another one of my mom’s favorites that I discovered on a well used recipe card in my card file. You know this is a good recipe when she commented on the number of people that requested that she bring this over and over again.  You might wonder how I know these little facts, my mom (and now I do this same thing) wrote copious notes inside covers of her books, note books and recipe cards, these notes included everything from when she served it last, where she served it and any noteworthy fact she wanted to remember.  My daughter served this last weekend; after a day in the stadium watching our favorite college team play football.  This dip was perfect to serve on a beautiful fall day celebrating with great friends. This recipe is now a three generation favorite in our family!

vidalia-onion-dip

Vidalia Onion Dip
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Ingredients
  1. 2 cups finely shredded Swiss cheese
  2. 2 cups chopped Vidalia onions
  3. 2 cups mayonnaise
  4. 2 tablespoons grated Parmesan cheese
Instructions
  1. Combine first three ingredients. Pour into a greased casserole dish, top with grated Parmesan cheese. Bake 325 degrees for 40 - 45 minutes or until hot and bubbly. Serve with crackers.
Notes
  1. This recipe can be made ahead up to 2 days. Just refrigerate until you are ready to bake.
A Passion for Entertaining https://apassionforentertaining.com/

Layered Crab Dip

Published on by carol lou

This recipe has been a family favorite for many years.  I know it originated years ago and I think it is time for a Layered Crab Dip revival.  My mom always made this as well as her friends, this was their signature go to appetizer.  I am sure the fact that it is quick, easy and delicious is the reason they all made this recipe.  All I can say, I made it this past weekend, served it with water crackers and it was fantastic.  This goes back to the old saying “Mothers are always right” I know mine was with this recipe!

layered-crab-dip

Layered Crab Dip
Serves 8
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Ingredients
  1. 12 oz. cream cheese, softened
  2. 2 tablespoons Worcestershire sauce
  3. 1/2 medium onion, grated
  4. 1 teaspoon fresh lemon juice
  5. 2 tablespoons mayonnaise
  6. 1/2 - 3/4 cup seafood cocktail sauce
  7. 12 oz. fresh jumbo lump crabmeat
  8. 2 tablespoons minced Italian parsley
Instructions
  1. Assemble dip in the following order; spread on a serving plate
  2. Layer 1 - cream together the cream cheese, Worcestershire sauce, onion, lemon juice and mayonnaise; spread on serving plate.
  3. Layer 2 - spread cocktail sauce over cream cheese layer.
  4. Layer 3 - Spread crabmeat over cocktail sauce.
  5. Layer 4 - Top with minced parsley
  6. Cover and refrigerate until ready to serve.
A Passion for Entertaining https://apassionforentertaining.com/

Cheddar Riesling Soup

Published on by carol lou

Recently, I was working on a dinner party menu and wanted to serve soup for the first course.  Since the days are getting cooler, I wanted to serve the soup on our porch near our chimenea with a crackling fire burning.  I also decided to serve soft pretzels along with the soup.  This soup turned out delicious, creamy and light, and just the accompaniment for dipping pretzels or crusty bread.  

cheddar-riesling-soup

Cheddar Riesling Soup
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Ingredients
  1. 5 tablespoons butter
  2. 1/4 small onion, diced
  3. 1 clove garlic, minced
  4. 4 tablespoons flour
  5. 3 cups vegetable broth
  6. 1 1/2 cup heavy cream
  7. 1 1/2 cup Riesling
  8. 1 ring kielbasa, large dice
  9. 1 3/4 cups shredded cheddar cheese
Instructions
  1. In a medium saucepan, melt butter, add onion, cook until onion is transparent. Add garlic and cook and additional minute. Stir in flour, cook until mixture bubbles, stir constantly. Slowly stir in broth and cream. Add Riesling and kielbasa, bring to a boil, reduce heat and cook slowly 30 - 40 minutes. Stir frequently. Stir in cheese and combine until all of the cheese is melted. Simmer for an additional 10 minutes, stir frequently. Serve.
A Passion for Entertaining https://apassionforentertaining.com/

Harvest Bread

Published on by carol lou

After a beautiful weekend exploring the Virginia countryside, I came home and decided it was time to pull out my mom’s recipe box and find a fall recipe.  This bread features fall’s best – pumpkin, walnuts, chocolate chips and topped with a spiced glaze.  I have to add, the aroma in your kitchen while it is baking is sensational.  It embraces the best of fall, crisp weather, turning leaves, apples, pumpkins and fall spices – what more can I say – I just love the change of seasons!

harvest-bread

Harvest Bread
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Ingredients
  1. 1/2 cup butter, softened
  2. 1 cup sugar
  3. 2 large eggs
  4. 1 cup canned pumpkin puree
  5. 1 3/4 cup flour
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1 teaspoon ground cinnamon
  9. 1/2 teaspoon ground cloves
  10. 1/4 teaspoon ground ginger
  11. 3/4 cup semi-sweet chocolate chips
  12. 3/4 cup chopped walnuts
  13. Spice Glaze
  14. 1/2 cup powdered sugar
  15. 1/2 teaspoon ground cinnamon
  16. 1/8 teaspoon ground nutmeg
  17. 1 - 2 tablespoons milk
Instructions
  1. Preheat oven to 375 degrees. Grease one 9 x 5 inch loaf pan.
  2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the pumpkin and mix well. Combine the dry ingredients and stir into the creamed mixture. Fold in the chocolate chips and walnuts. Pour the batter into the loaf pan. Bake for 70 minutes or until a wooden pick inserted comes out clean. Cool 5 minutes in the pan, remove from pan and top with glaze.
Notes
  1. Spice Glaze
  2. Combine powdered sugar, cinnamon and nutmeg, stir in milk. Spread over warm loaf.
A Passion for Entertaining https://apassionforentertaining.com/

Corn Soup

Published on by carol lou

Fall is soup season and there is nothing better than a delicious bowl of soup.  This one is especially good for Mexican food lovers.  I know you can still find fresh corn at the markets however if you can’t, this soup is also delicious if you use frozen corn.  Easy to prepare and even better when you top with your favorite Mexican toppings, including fresh tortilla chips.  I think fresh homemade tortilla chips are such a  treat, for in this soup; I used corn tortillas however, they are equally delicious when you use flour tortillas.  I remember when my children were young,  fresh tortilla chips were one of their favorites.    They are so much better than chips in the bag.  You can even sprinkle hot flour tortilla chips with cinnamon sugar for a wonderful treat.  After you try these, you may never buy bagged chips again!

corn-soup

Corn Soup
Serves 6
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Ingredients
  1. 3 1/2 cup fresh or frozen corn kernels
  2. 1 cup chicken broth
  3. 4 tablespoons butter
  4. 2 cup milk
  5. 1 teaspoon cumin
  6. 1 clove garlic, minced
  7. 1 4-ounce can diced green chilis
  8. 3 dashes Tabasco sauce
  9. salt and pepper, to taste
  10. canola oil, enough to cover 1/4 inch of medium frying pan
  11. corn or flour tortillas
  12. diced tomatoes
  13. 2 cups shredded cooked chicken
  14. 1 cup shredded Monterey Jack cheese
  15. condiments to top soup
  16. chunky salsa
  17. sliced black olives
  18. sour cream
  19. sliced green onions
  20. diced avocados
Instructions
  1. In a blender, puree corn and chicken stock. In a stockpot, melt butter, add minced garlic and cook until fragrant, add corn puree. Simmer over low heat for 10 minutes, stir frequently. Add milk and cumin. Heat to boiling, reduce heat and stir in green chiles, salt, pepper and Tabasco. Cook 20 minutes, stirring occasionally.
  2. Cut tortillas into pieces. Heat oil in heavy skillet. When hot, fry tortillas until golden brown on both sides. Drain on paper towels. Salt while hot. Put equal amount of chicken and diced tomatoes in each bowl. Add cheese to simmering soup. Ladle soup into bowls, top with desired condiments and tortilla chips.
A Passion for Entertaining https://apassionforentertaining.com/

 

Beef and Tomato Rice Bowl

Published on by carol lou

Looking for a quick to fix and delicious dinner?  After returning from a weekend trip to Atlanta, GA I was excited to get back to my kitchen and start cooking; there is no better way to spark culinary enthusiasm than a visit to a great food city.   We had lunch at Ponce City Market, an incubator for new entrepreneurs and a venue for seasoned chefs.  Holeman and Finch one of my long time favorites in Atlanta now has a burger bar in the market and they are hard to pass up, delicious patties and the most marvelous homemade ketchup.  We also had to try pork buns, fresh jerky, homemade bitters and the list could go on and on.  There were several spots serving rice bowls and that inspired me to put together this recipe.  Ginger marinated beef along with tomatoes, green pepper, onions, and mushrooms.  I tossed it all with a sriracha tomato sauce that is perfect over rice.  A quick, easy and delicious meal in under 30 minutes.

beef-and-tomato-rice-bowl

 

Beef and Tomato Rice Bowl
Serves 4
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Ingredients
  1. 1 tablespoon sugar
  2. 3 tablespoons soy sauce
  3. 4 tablespoons vegetable oil
  4. 3 tablespoons cornstarch
  5. 1 tablespoon fresh ginger, minced
  6. 2 green onions, diced
  7. 1 pound sirloin, thinly sliced across the grain
  8. 1 medium onion, cut into wedges and separated
  9. 1 green pepper, seeded and cut into wedges
  10. 8 oz. sliced mushrooms
  11. 2 teaspoons Worcestershire sauce
  12. 1 cup tomato juice
  13. 3 large tomatoes, seeded and cut into wedges
  14. salt and pepper, to taste
  15. 3- 4 teaspoons sriracha, or add in 1 teaspoon increments until your desired taste
  16. hot cooked rice
Instructions
  1. Combine 1 tablespoon of sugar, 2 tablespoons soy sauce, 2 tablespoons vegetable oil, 1 tablespoons cornstarch, ginger and green onions. Mix until combined. Slice beef, pour marinade over the beef and refrigerate 1 hour or overnight in the refrigerator.
  2. In a large skillet, over medium-high heat, heat the remaining 2 tablespoons of oil. Add the beef in batches and quickly stir-fry. Cook the beef until browned, remove to a plate and reserve. Add the onion, green pepper and mushrooms to the skillet. Stir-fry for 2 minutes, cover and cook an additional 2 - 3 minutes.
  3. Prepare the sauce - combine the remaining 2 tablespoons of cornstarch, 1 tablespoon soy sauce, Worcestershire sauce and tomato juice. Add the sauce and tomatoes to the vegetables. Add the beef. Add salt, pepper and sriracha. Cook until thickened and hot. Serve over hot rice.
A Passion for Entertaining https://apassionforentertaining.com/

Apple Rye Crumble Pie

Published on by carol lou

After another visit to my favorite distillery, Catoctin Creek Distillery in Purcellville, VA , I decided it was time to use their award winning Roundstone Rye Whisky in another recipe.  This time, my target was an apple pie.  First, I let the apples and rye whisky mascerate so each apple slice absorbed the whisky flavor, then tossed the apples with flour and spices, tossed in a few dried cranberries and added a crumb topping.  I must admit, a great combination of flavors.  Delicious served warm with a scoop of vanilla ice cream – now, that is the way to start the fall season!

apple-rye-crumble-pie

Apple Rye Crumble Pie
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Ingredients
  1. Pastry for a One-crust pie
  2. 8 medium Granny Smith apples, peeled and thinly sliced
  3. 3 tablespoons rye whisky
  4. 1/3 cup sugar
  5. 1/4 cup flour
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon ground nutmeg
  8. 1/8 teaspoon salt
  9. 1/2 cup dried cranberries
  10. Topping
  11. 1 cup flour
  12. 1/2 cup packed light brown sugar
  13. 1/2 cup cold butter
Instructions
  1. Preheat oven to 425 degrees. Line pie plate with pie crust, crimp edges. In a medium bowl, add apple slices and toss with rye whisky. Let stand for 5 minutes. Mix sugar, flour, cinnamon, nutmeg and salt. Toss with the apples, stir in cranberries. Turn apple mixture into pastry-lined pie plate. To prepare crumb topping, combine flour and brown sugar, cut in butter until mixture is crumbly and butter pieces are smaller than the size of peas. Sprinkle apple mixture with the crumb topping. Bake pie for 50 minutes, cover topping with foil during the last 15 minutes to prevent excessive browning.
A Passion for Entertaining https://apassionforentertaining.com/

Apple Brandy Pork Chops

Published on by carol lou

What a delight for the eyes when you enter any produce department this time of year and see pumpkins, apples and fall produce – I definitely wanted to cook a fall meal.  My husband, my chief taste tester, said this was one of the best recipes I have concocted.  He told me to post that you should definitely serve this at your next dinner party or when you want to impress anyone with your cooking skills.  It is so easy and delicious, you cannot go wrong with this recipe!   After those praises from my chief taster do I need to say more?  

apple-brandy-pork-chops

 

Apple Brandy Pork Chops
Serves 2
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 1 large shallot, diced
  3. 1 apple, sliced (I used a Honeycrisp apple)
  4. 2 1-inch thick pork chops with bone-in
  5. salt and pepper
  6. 1/3 cup apple brandy
  7. 1/2 cup heavy cream
  8. 2 tablespoons Italian parsley, chopped
Instructions
  1. Preheat oven to 350 degrees. In a medium ovenproof skillet ( I used my cast iron skillet) heat over medium to medium-high heat, add oil. When hot, add shallots and apples. Cook stirring frequently until shallots are soft and apples are golden, remove from skillet. Salt and pepper chops on both sides, add to hot skillet and cook until golden brown on both sides. When brown, remove from skillet. Add brandy to skillet and deglaze pan, stir in cream and 1/2 of the parsley. Bring to a boil. Add chops, apples, and shallots. Place skillet in preheated oven and bake 45 minutes. Remove from oven, top with remaining parsley and serve. I served with egg noodles, would also be terrific to serve with a wild rice mix.
Notes
  1. Serving more than 2? This amount of sauce would be perfect for 4 pork chops, if serving more, double the amount of shallots, apples,brandy and cream amounts, bake in a 9 x 13 baking dish.
A Passion for Entertaining https://apassionforentertaining.com/

Chicken Broccoli Portobello Pasta with Balsamic Dressing

Published on by carol lou

Looking for an easy dish to serve the next time you entertain?  Chicken Broccoli Portobello Pasta is the perfect dish.  Early in the day begin marinating the mushrooms and chicken, steam the broccoli, fire up the grill, cook your pasta and in under 30 minutes you have a great main course.  Bring this beautiful entree to the table and you have a feast for your eyes as well as a feast for the hungriest of appetites. Easy, delicious and a great presentation – my way of entertaining!

( If you are lucky enough to have leftovers, it makes a terrific cold pasta salad the next day.  Toss with a bit of ranch dressing and you are set. )

 

chicken broccoli portobello pasta

 

Chicken Broccoli Portobello Pasta with Balsamic Dressing
Serves 4
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Ingredients
  1. Dressing
  2. 1/4 cup apple cider vinegar
  3. 3/4 cup olive oil
  4. 1 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1 tablespoon balsamic vinegar
  7. 2 teaspoons lemon juice
  8. Chicken/Vegetables
  9. 6 portobello mushrooms
  10. 4 boneless, skinless chicken breasts
  11. 1 bunch of broccoli, cut into florets
  12. 1 16 oz. package thin spaghetti
  13. Twist of lemon for garnish
Instructions
  1. Combine dressing ingredients, set aside. Remove mushroom stems and place mushroom caps in a one gallon zip bag. Pour 1/2 of the dressing over the mushroom caps, cover and refrigerate for approx. 6 hours.
  2. Transfer mushrooms to a plate and add chicken breasts to the marinade left in the zip bag, marinate for 30 minutes prior to grilling. Steam broccoli florets until tender when pieced with a fork (4-5 minutes), drain and set aside. Prepare grill. Bring a large pot of salted water to a boil. Grill chicken, approx. 8 minutes per side. Cook spaghetti according to package instructions. During the last 5 - 10 minutes of the chicken grilling, add the mushrooms and grill.
  3. Drain pasta and toss with steamed broccoli and remaining dressing ( the 1/2 that was reserved). Top with grilled chicken and grilled mushrooms. Garnish with lemon twists.
A Passion for Entertaining https://apassionforentertaining.com/