Recipes

Interesting Find – Fresh Batch Jams/Pineapple Dipping Sauce Recipe

Published on by carol lou

After just returning from Hawaii and then visiting the Virginia Food and Beverage Expo, I am sure you will know why I was so thrilled to find Aloha Jam.  How great that the name of a jam would bring immediate memories of Hawaii and even better, the delicious taste of pineapples.  Fresh Batch Jams was gracious in giving me a jar of their jam after I explained I love to create recipes using interesting food finds.  Well friends, this time I think I have hit a home run with my pineapple dipping sauce. Quick, easy and oh so delicious.  I started with Aloha Jam (Fresh Batch Jam’s pineapple jam named Aloha Jam) and added a few ingredients to make this marvelous dip/sauce.  I served this sauce with grilled pork tenderloin and it was sensational.  I think it would also be fantastic with egg rolls, chicken strips, spooned over warm brie, served on a cheese board or slathered on a ham sandwich.  I call this a great food find!

pineapplepineapplepineapple

Pineapples growing at the Dole Plantation on Oahu

Pineapple Dipping Sauce

Pineapple Dipping Sauce
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Ingredients
  1. 1/4 cup pineapple jam
  2. 1 tablespoon Dijon mustard
  3. 1/4 cup sour cream
  4. Pinch of salt
Instructions
  1. Mix all together, refrigerate until serving.
A Passion for Entertaining https://apassionforentertaining.com/

Chicken Tostadas

Published on by carol lou

This recipe is a quick to prepare recipe that is a great weeknight meal.  Have leftover chicken in your refrigerator?  If so, this recipe is perfect or use a grocery store rotisserie cooked chicken.  I prefer using corn tortillas, however, if you prefer flour tortillas they would be equally delicious.  This is a recipe that takes under 30 minutes and will become a family favorite!

chicken tostadas

Chicken Tostadas
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 1 clove garlic, minced
  3. 2 chicken breasts, cooked and shredded (or equivalent amount of cooked chicken)
  4. 1 4 oz.can diced green chilies
  5. 1/2 cup sour cream
  6. Corn or flour tortillas
  7. Additional oil for frying tortillas
  8. Lettuce, shredded
  9. Cheddar cheese, shredded
  10. Chopped tomatoes
  11. Avocado dressing
Instructions
  1. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add garlic and cook until tender (do not brown). Add chicken, green chilies and sour cream, stir well. Cover and cook over medium low heat until hot, stir frequently. While the chicken is heating in a 10 inch skillet fill with 1/4 inch vegetable oil. Heat over medium heat. When hot, fry tortillas, one at a time, until each side is golden, remove and drain on a plate lined with paper towels.
  2. To serve, top each tortilla with chicken, top with lettuce, cheese, and tomato. Spoon dressing over the top.
Notes
  1. Avocado Dressing
  2. In a small bowl combine the following ingredients. Cover and refrigerate until serving.
  3. 3 tablespoons canola oil
  4. 2 tablespoons apple cider vinegar
  5. 2 teaspoons minced pickled jalapeño peppers
  6. 1/2 teaspoon sugar
  7. 1/2 teaspoon salt
  8. 1 avocado, chopped
  9. 1 tomato, chopped
A Passion for Entertaining https://apassionforentertaining.com/

Roasted Brussel Sprouts with Pine Nuts

Published on by carol lou

When was the last time you served Brussels Sprouts ?  If you have not tried brussel sprouts lately, now is the time to give them a try.  My husband remembers boiled brussel spouts as a child and I must say he was not too eager to try these.  Happy to say he is now a brussel sprout fan after I starting making brussels sprouts this way.  I think you will agree that these are too good not to try!

Roasted Brussel Sprouts

 

Roasted Brussel Sprouts with Pine Nuts
Serves 4
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Ingredients
  1. 20 - 30 brussel sprouts, ends cut and brussel sprouts cut into 4 quarters
  2. 3 -4 tablespoons olive oil
  3. 3 tablespoons balsamic Vinegar
  4. 1/3 cup pine nuts
  5. Freshly grated parmesan cheese
  6. Salt and pepper, to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large ovenproof skillet heat the olive oil over medium high heat. Add the brussel sprouts and cook until the edges of the Brussels sprouts turn golden brown, stir frequently. Put the skillet in the preheated oven, bake for 8-10 minutes or until the edges begin to become caramelized and dark brown. Stir frequently. Drizzle with the balsamic vinegar and top with the pine nuts, return to the oven for an additional 5 minutes. Stir frequently, you do not want the pine nuts to burn, just turn light golden brown. Remove from the oven, drizzle with additional olive oil, salt and pepper and top with grated parmesan cheese.
A Passion for Entertaining https://apassionforentertaining.com/

Hawaiian Food Truck Garlic Shrimp

Published on by carol lou

We just returned from a wonderful  trip to Oahu.  Since my husband was born on Oahu and spent many years on the island it is one of our favorite destinations.  How can you visit the north shore of Oahu without stopping and eating at the numerous food trucks?  Garlic shrimp is one of my favorites and on this trip we had a terrific taste sensation at the Cameron Food Truck.  This shrimp was in a delectable sauce with sticky rice.  The first thing I wanted to recreate when I got home was this delicious shrimp recipe.  After I made my version, we agreed this is a close as we will get to the original.

shrimp truck

Here I am with my dear friend Claudia, in front of the truck in Haleiwa, HI

styro shrimp

Delicious food truck plate, love the orchid garnish

creamy garlic shrimp

My version of Creamy Garlic Shrimp

Creamy Garlic Shrimp
Serves 4
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Ingredients
  1. 1 tablespoon olive oil
  2. 4 tablespoons butter
  3. 4 cloves garlic, peeled and thinly sliced
  4. 1/2 yellow onion, finely diced
  5. 1 small tomato, finely diced
  6. 1/4 - 1/2 teaspoon crushed red pepper flakes
  7. 1 pound shrimp, peeled and deveined
  8. Salt and pepper, to taste
  9. 1/2-3/4 cup heavy cream
  10. Hot cooked rice
Instructions
  1. In a large skillet, melt butter and olive oil. Add onion and garlic, cook over medium-low heat, stirring frequently for 10 minutes. Add the diced tomato and red pepper flakes, continue to cook another 5 minutes over medium-low heat, stir frequently. Increase heat to medium-high, add shrimp. Stir and cook just until shrimp is cooked and pink, stir in cream. Salt and pepper, to taste. Reduce heat to medium and cook until hot and creamy. Serve over rice.
A Passion for Entertaining https://apassionforentertaining.com/

 

Baked Doughnuts

Published on by carol lou

Every once in awhile it is fun to make something unexpected.  Baked Doughnuts are the perfect thing to make when you want to experiment in the kitchen and serve an unexpected delight.  I want to think these are a bit healthier than traditional fried doughnuts since these are baked.   So, when you want to make something special, these are the perfect treat!

baked doughnuts

 

Baked Doughnuts
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Ingredients
  1. 2 packages active dry yeast
  2. 1/4 cup water
  3. 1 1/2 lukewarm milk
  4. 1/2 cup sugar
  5. 1 teaspoon salt
  6. 1 teaspoon ground nutmeg
  7. 1 teaspoon ground cinnamon
  8. 2 eggs
  9. 1/3 cup shortening
  10. 4 1/2 - 5 cups flour
  11. 1/4 cup butter, melted
Instructions
  1. In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and two cups flour. Blend 1/2 minute on low speed, scraping bowl frequently. Beat for 2 minutes. Stir in remaining flour until smooth (start with 4 1/2 cups flour and add additional until you have a smooth dough). Cover and let rise in a warm place or until double (50 - 60 minutes). Turn dough onto floured board, knead lightly until smooth. Dough will be soft. Roll dough out to 1/2 inch thickness. Cut out with doughnut cutter or two different sizes of round cutters (inside cutter should be about the size of a thimble). Lift cut-out doughnuts to a parchment lined baking sheet. Brush with melted butter. Cover and let rise until double in size approx.20 minutes. Heat oven to 425 degrees. After doughnuts have doubled in size, bake 8 - 10 minutes. Brush with additional butter after baking and shake in cinnamon sugar, plain sugar or confectioner's sugar. Makes approx. 2 dozen.
Notes
  1. Bake your doughnuts holes too, just watch when baking and remove from the baking sheet as soon are they are golden brown. They will cook much quicker than your doughnuts.
A Passion for Entertaining https://apassionforentertaining.com/

 

 

Tuscan Style Beans

Published on by carol lou

These are the perfect accompaniment to grilled meats or grilled Italian sausages.  I use dried beans that I soak overnight.  I think it is this one small step that sets these apart from using canned beans.  This recipe includes prosciutto, fresh herbs and tomatoes.  Truly a wonderful combination.

tuscan style beans

Tuscan Style Beans
Serves 10
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Ingredients
  1. 2 cups Great Northern white beans uncooked
  2. 4 cups water
  3. 1/2 pound prosciutto, chopped
  4. 2 teaspoons fresh thyme, chopped
  5. 2 teaspoons fresh rosemary, chopped
  6. 1 leek, white part only, rinse thoroughly and chop
  7. 2 tablespoons olive oil
  8. 1 28 oz. can plum tomatoes, drained and chopped
  9. 1 tablespoon balsamic vinegar
  10. Salt and pepper, to taste
Instructions
  1. Soak beans overnight in a large of water, add enough water to cover the beans and add an additional 1 inch of water. The next day, drain and rinse beans. Preheat oven to 300 degrees. In a large saucepan oven medium-high heat, bring 4 cups of water and the drained beans to a boil. Add the prosciutto, rosemary, thyme, leek, and oil. Bring to a boil. Transfer to a casserole dish with a cover or cover your oven proof saucepan and bake for 2 hours covered. Add tomatoes, cover and bake an additional 30 minutes. Just before serving, stir in balsamic vinegar, salt and pepper.
A Passion for Entertaining https://apassionforentertaining.com/

Chicken Breasts with Spinach and Mushrooms

Published on by carol lou

This is the most elegant meal but also the perfect meal for a weeknight dinner.  The chicken is baked on a bed of spinach and mushrooms and topped with a lemon cream sauce with a touch of nutmeg.  Easy to prepare and absolutely divine.  This is a must try for those times when you need one more recipe for chicken.

chicken with mushrooms and spinach

Chicken Breasts with Mushrooms and Spinach
Serves 4
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Ingredients
  1. 4 boneless skinless chicken breast halves
  2. Salt and pepper, to taste
  3. 1 pound baby spinach
  4. 1 stick unsalted butter, divided
  5. 8 ounces mushrooms, sliced
  6. 1/2 red onion, thinly sliced
  7. 1/3 cup white wine
  8. 1/8 teaspoon grated nutmeg
  9. Sauce
  10. 2 tablespoons butter
  11. 2 tablespoons flour
  12. 1 1/4 cup chicken broth
  13. 1/2 cup heavy cream
  14. 1/8 teaspoon ground nutmeg
  15. 2 tablespoons freshly squeezed lemon juice
  16. Salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Sprinkle chicken breast with salt and pepper. In a dutch oven, heat 1/4 cup butter over medium heat. Add chicken and cook each side until lightly golden brown. Remove from pan. Add the additional 1/4 cup butter and add onion and mushrooms. Cook, stirring frequently, for 3 minutes, add white wine and deglaze the pan scraping up all of the browned bits from the bottom of the pan. Stir in the spinach and cook until wilted. Top spinach with chicken. Cover and place in the preheated oven. Bake for 20 - 25 minutes. Remove from oven. To serve, place a layer of spinach and mushrooms on the plate, top with chicken and ladle sauce over.
Notes
  1. Sauce
  2. Melt butter in a saucepan over medium heat. Add flour and stir with a whisk until smooth. Cook for 4 minutes. Slowly add broth, bring to a boil and stir until thickened. Add cream and nutmeg. Stir in lemon juice and salt and pepper, to taste. Cook until heated through.
A Passion for Entertaining https://apassionforentertaining.com/

Gingerbread Waffles

Published on by carol lou

Looking for a special breakfast treat.  These waffles are so different and delectable.  Perfect to serve with maple syrup, but especially delicious if you serve them with fig jam.  Superb with crisp bacon and fresh fruit – a breakfast to remember!

gingerbread waffles

Gingerbread Waffles
Serves 4
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Ingredients
  1. 2 cups flour
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon ground ginger
  4. 1 teaspoon cinnamon
  5. 1 cup molasses
  6. 1/2 cup unsalted butter
  7. 1 1/2 teaspoon baking soda
  8. 1 cup sour cream
  9. 1 egg, beaten
Instructions
  1. Preheat waffle iron. Combine flour, salt, ginger and cinnamon, set aside. Heat molasses and butter in a large saucepan over low heat, just until butter is melted. Remove from heat. Whisk in baking soda. Stir in sour cream and egg. Mix in dry ingredients. Bake in waffle iron. Serve with fig jam or maple syrup.
A Passion for Entertaining https://apassionforentertaining.com/

Baked Onions

Published on by carol lou

Looking for that unique vegetable dish to serve?   Try delicious baked onions.  Onions become oh so sweet and caramelized when baked and they are the perfect accompaniment to grilled meats or fish. 

baked onions

Baked Onions
Serves 4
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Ingredients
  1. 2 large sweet yellow onions, unpeeled and cut in half
  2. 2 tablespoons butter
  3. 1 1/2 tablespoon lemon juice
  4. 1 tablespoon Dijon mustard
  5. 1/2 - 1 cup chicken broth
  6. Balsamic vinegar
Instructions
  1. Preheat oven to 375 degrees. Place onion halves in a small cast iron skillet. Melt the butter and lemon juice, stir in the mustard. Spread one half of the mixture over the cut surface of the onions. Pour enough chicken broth in the pan to come up one half way of the sides of the onions. Bake for 30 minutes. After 30 minutes, drizzle balsamic vinegar over cut side of onions. Add more broth to pan, if needed. Bake an additional 30 minutes or until tender. Preheat broiler. Spread remaining butter mixture over onions. Place pan in the broiler until the onions are browned and the broth thickens. To serve, spoon broth over onions.
A Passion for Entertaining https://apassionforentertaining.com/

Lemon Custard Ice Cream Pie

Published on by carol lou

This pie is a combination of a shortbread crust, baked lemon custard and ice cream.  Since the crust is one that you pat in the pan this is a very easy to prepare pie.  You need to make this ahead and keep in the freezer.  Remove the pie from your freezer ten minutes prior to serving.  The crust is easy to cut and each slice comes out beautiful.  Top with thin slices of lemon and you have a spectacular dessert.

lemon custard ice cream pie

Lemon Custard Ice Cream Pie
Serves 8
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Crust
  1. 6 tablespoons butter, softened
  2. 1 cup flour
  3. 1/4 cup confectioner's sugar
Custard
  1. 2 eggs, beaten
  2. 3/4 cup sugar
  3. 2 tablespoons flour
  4. 3 tablespoons lemon juice
  5. 1 teaspoon grated lemon peel
  6. 1 quart vanilla ice cream or frozen yogurt
  7. 8 thin slices of lemon
Instructions
  1. Preheat oven to 350 degrees.
  2. Make the shortbread crust by the blending butter, flour and confectioner's sugar. I use my hand mixer on low, blending until the butter is incorporated into the mixture. The dough will be crumbly. Pour the mixture into a nine inch pie pan and press into the sides and bottom of the pan. Bake at 350 degrees for 5 minutes. While the crust is baking, mix together the eggs, sugar, flour, lemon juice and lemon peel until smooth. Pour the mixture over the hot crust. Return to the oven and bake an additional 20 minutes. Cool completely. Fill crust with slightly softened ice cream. Freeze. Garnish with lemon slices.
A Passion for Entertaining https://apassionforentertaining.com/