Recipes

Couscous Salad

Published on by carol lou

One of my pantry staples is couscous. Couscous is not a grain, but a form of pasta. Couscous has long been the national dish of Northern Africa, it is so easy to prepare and is extremely flexible and pairs well with dried fruits, herbs and spices. In this recipe, I combined the couscous with an orange dressing, chickpeas, dried scallions, dried cranberries, parsley and feta cheese. Easy and quick to prepare to serve along side your favorite grilled meat or fish. If you are lucky enough to have leftovers, just as delicious for lunch.

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Couscous Salad with Feta

Ingredients

  • DRESSING
  • zest of one orange
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon vegetable oil
  • SALAD
  • 1 3/4 cup water
  • 1 cup couscous
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup chopped scallions
  • 1/4 cup chopped fresh parsley
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled feta cheese

Instructions

  1. Combine orange zest, orange juice and vegetable oil, set aside. Bring the water to a rolling boil, remove from heat, stir in the couscous and cover. Let stand for 5 minutes. Remove lid and fluff with a fork. Spoon couscous into a serving bowl. Add the chickpeas, scallions, parsley and dried cranberries. Drizzle over the dressing and toss. Cover and refrigerate until serving. Top with crumbled feta cheese prior to serving.

BBQ Glazed Grilled Pork Tenderloin

Published on by carol lou

I love spring, I especially love the fact that the weather is getting warmer, days are getting longer, and it’s time to grill! One of our favorites is BBQ Glazed Grilled Pork Tenderloin. Mix the dry rub, season the tenderloins early in the day, grill and baste – the results are wonderful. I always grill two so we have leftovers for sandwiches.

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BBQ Glazed Grilled Pork Tenderloin

Ingredients

  • 2 pork tenderloins
  • DRY RUB
  • 1 1/2 teaspoon paprika
  • 1 1/2 tablespoon brown sugar
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • BBQ GLAZE
  • 2/3 cup your favorite BBQ sauce
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey

Instructions

  1. Combine DRY RUB ingredients and rub both tenderloins with the mixture. Wrap in plastic wrap and refrigerate 2 – 8 hours. Preheat grill to 425 degrees. Grill tenderloins over direct heat 5 – 8 minutes, turning frequently. Mix together the BBQ GLAZE. Move tenderloins to in-direct heat on the grill, baste approximately every 2 minutes and cook until the internal temperature reaches 145 degrees. Remove from the grill, let rest 8 – 10 minutes prior to slicing.

Buttermilk Blueberry Oatmeal Muffins

Published on by carol lou

This is by far my favorite muffin recipe. These muffins are so simple to make, quick – easy – delicious, my kind of recipe. This time I used blueberries in the recipe, last time I made them I added chopped dates and walnuts. They always turn out delicious.

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Buttermilk Blueberry Oatmeal Muffins

Servings 12 muffins

Ingredients

  • 1 cup old fashioned oatmeal
  • 1 cup buttermilk
  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 cup flour – plus one tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 oz. blueberries
  • TOPPING
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 400 degrees. Line a muffin pan with 12 paper liners. Rinse the blueberries and toss the blueberries with the 1 tablespoon of flour. Mix the remaining ingredients, except the topping sugar and cinnamon, in a medium bowl. Mix well, fold in the blueberries, spoon into prepared pan. Mix together the sugar and cinnamon, sprinkle on the muffins. Bake 15 – 20 minutes.

    If you want to substitute chopped dates and walnuts for the blueberries – add 1/2 cup dates and 1/2 cup walnuts

Chili Lime Baked Sweet Potato Chips

Published on by carol lou

These are so easy to prepare and addictive – so hard to eat just one! These chips have a “kick” so if you prefer, reduce or omit the chili powder. Watch them closely while you are baking these little gems, remove chips one by one from the baking sheet as they begin to brown. Cool and enjoy.

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Chili Lime Baked Sweet Potato Chips

Ingredients

  • 1 sweet potato
  • 2 teaspoons olive oil
  • zest of one lime
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chili powder (adjust amount if you prefer less spice)

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. With a mandolin thinly slice the sweet potato. Carefully toss the sweet potato slices with the olive oil. One by one place on the baking sheet, do not overlap slices. Mix together the lime zest, salt and chili powder, sprinkle over sweet potato slices. Depending on the size of your sweet potato, you might need to make multiple trays. Bake for 10 minutes, flip slices, watch carefully – remove when the edges begin to brown. Total baking time is 15 – 20 minutes. Cool.

Quick and Easy – Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Published on by carol lou

This is one of my favorite recipes. So easy to prepare and the results are amazing. Perfect for a cold February day.

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Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3 1/2 cups chicken broth
  • 1/2 cup grated Parmigiano-Reggiano, plus more for serving
  • 1/2 pound Italian sausage, cooked and crumbled, hot or sweet variety
  • 1/4 cup heavy cream
  • 1/3 cup diced sun-dried tomatoes in oil
  • 3 cups fresh spinach (optional)
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees.  In an dutch oven heat the olive oil.  Add the garlic and rice and cook over moderate heat, stirring until very fragrant, approx 2 minutes.  Stir in the broth and bring to a boil.  Cover and bake for about 20 – 30 minutes, until the rice is tender and liquid absorbed.  Stir in the 1/2 cup of cheese, Italian sausage, tomatoes, heavy cream and spinach.  Stir until the spinach begins to wilt, cover and bake an additional 2 – 3 minutes.  Season with salt and pepper, to taste, stir until well combined.  To serve, drizzle with olive oil and top with additional cheese.

Be My Valentine

Published on by carol lou

It is time to think about Valentine’s Day – here are some of my favorite Valentine treats to share with those you love.

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Cream Puffs

Servings 6

Ingredients

  • 1/2 cup water
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 eggs
  • ice cream, your favorite flavor
  • chocolate or caramel sauce or powdered sugar

Instructions

  1. Preheat oven to 400 degrees.  In a medium saucepan, bring water and butter to a boil.  Reduce heat to low, add flour all at once and stir vigorously until the mixture forms a ball, approx. one minute.  Remove from heat.  Add eggs all at once to the flour mixture in the saucepan, immediately with a hand mixer, beat on medium-high speed until the mixture is smooth and glossy. (My mom always used a wooden spoon to beat in the eggs by hand, but I have found the hand mixer to be much easier)  Spoon 1/4 scant cups of mixture onto parchment lined baking sheet.  This will make 6 puffs.  Bake 30 – 40 minutes until puffed and golden.  Cool completely.  Slice off top, remove any fragments of dough in the middle, fill with ice cream, drizzle with desired topping and serve immediately.

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Chocolate Black Bottom Cupcakes with Chocolate Ganache

Cook Time 30 minutes
Servings 18

Ingredients

  • 4 ounces semi-sweet chocolate
  • 1 cup butter ( I use Kerrygold Irish butter)
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 1/2 cup sugar
  • 1 cup flour
  • FILLING
  • 3 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, beaten
  • dash of salt
  • 3/4 cup semi-sweet chocolate chips
  • GANACHE
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Fill cupcake pan with 18 liners.

    Melt together the butter and 4 ounces of chocolate over medium heat, still until melted. Add vanilla. In a medium mixing bowl with a hand mixer, beat the eggs well. Add sugar and flour. Add the chocolate mixture and beat until fully combined. Fill liners, 2/3 full.

    Mix the cream cheese, sugar, eggs and salt until smooth. Fold in the chocolate chips. Drop by rounded teaspoons on the top center of each cupcake.

    Bake cupcakes for 30 minutes.

    Cool cupcakes.

    In a small saucepan over medium heat, combine the heavy cream and chocolate chips. Stir constantly until smooth. Dip each cupcake in the ganache, cool.

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Citrus Hearts

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 tablespoons buttermilk
  • 5 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon freshly grated lemon zest
  • 1 teaspoon lemon extract
  • Citrus Glaze
  • 1 1/2 cup powdered sugar
  • 1 – 2 tablespoons orange juice
  • lemon zest

Instructions

  1. Cream butter and sugar until light and fluffy. Add eggs one at a time. Add buttermilk. Add baking soda, flour and lemon zest. Stir in lemon extract, mix until well combined. Wrap tightly and refrigerate for 4 hours .Preheat oven to 400 degrees. Roll dough to 1/8 inch on a floured surface. Cut with cookie cutters, place on parchment lined baking sheets. Bake 6 – 7 minutes. Cool on rack.

    This recipes makes 4 – 5 dozen depending on the size of your cookie cutters.

    Notes

    Citrus glaze – In a medium mixing bowl mix 1 1/2 cups powdered sugar with orange juice (add 1 – 2 tablespoons at a time) until you have a thin spreading consistency. I also like to add 1 teaspoon fresh orange rind and lemon rind grated to my glaze. Spread glaze on cooled cookies.

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Cut Out Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups flour
  • Icing
  • powdered sugar and water

Instructions

  1. Preheat oven to 400 degrees. Cream butter and sugar on low speed for 1 minute, then beat at medium speed for one minute. Reduce speed to low and add the egg, vanilla, and baking powder. Add flour, one cup at a time until incorporated. The dough will be stiff. On a floured surface roll out 1/2 of the dough approx. 1/8 inch thick. Flour cookie cutters before using. Bake cookies 6 – 8 or until slightly browned around the edges.

    Notes

    The icing I use is 2 cups of powdered sugar, 3 – 5 tablespoons water (or more if needed) Slowly add water, 1 tablespoon at a time, until you have a smooth spreading consistency. This icing will dry hard and shiny.

Wings, Wings and more Wings

Published on by carol lou

Since winter sports are in full swing with the NHL, NFL, and NBA along with college sports and staying home is the new normal – time to get the game day snacks ready. Here are some of my favorite wing recipes to enjoy.

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Chicken Wings with Jalapeno Pepper Sauce

Ingredients

  • 1 12 oz. bottle chili sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 1/4 cup catsup
  • 1 medium onion, roughly chopped
  • 5 jalepeno peppers, seeded
  • 2 tablespoons Worchestershire sauce
  • 2 teaspoons salt
  • 32 chicken wings – (approx. 5 – 6 pounds)

Instructions

  1. Combine first nine ingredients in container of an electric blender, process 30 seconds or until mixture is well blended.

    Preheat oven to 375 degrees. Line a sheet pan with foil.

    Cut wings in half or purchase pre-cut wings. Place wings on foil lined sheet, spoon 1/2 of the sauce over wings. (Depending on number of wings you are cooking, you might need two sheet pans), Bake 30 minutes. Turn wings and top with the remaining sauce. If it appears to be too much sauce, reserve remaining sauce and refrigerate. Bake another 30 minutes or until fall of the bone tender.

    If you like your wings to be crispy, remove wings and place on a rack on a baking sheet, return to the oven and bake an additional 10 – 15 minutes, watch carefully. Serve warm with ranch dressing and celery sticks.

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Chipotle Grilled Wings

Ingredients

  • 1 1/2 pound chicken wings, cuts
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 1 tablespoon chipotle chilies in adobo sauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Cook wings over medium heat on the grill, turn every 6 – 8 minutes for approx. 35 minutes or until crispy and meat is falling off the bone.  When grilling, the wings should be touching each other as they cook to keep them moist.  While the wings are grilling, combine remaining ingredients in a large bowl.  Remove wings from grill when finished cooking, place in bowl with sauce and toss until all are coated.  Serve with blue cheese or ranch dressing on the side.

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Game Day Wings

Ingredients

  • 16 chicken wings, cut
  • 1 1/23 cups ketchup
  • 4 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • 3 tablespoons honey
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with foil. Place wings on baking sheets, salt and pepper both sides of the wings. Mix remaining ingredients and pour over wings. Bake for 60 – 70 minutes, turning every 10 minutes. Remove from the oven when the wings are glazed and the meat is falling off the bones.

Italian Rolls – my #1 recipe for 2 years in a row!

Published on by carol lou

I love to check my blog stats at the end of each year and see what recipes received the highest number of views. I am not surprised with this recipe once again being #1. This was the year of staying home, staying safe and cooking at home. Yeast was a hot commodity and it seemed that everyone was trying their hand at bread baking. For the second year in a row, Italian Rolls was the clear stand out recipe. These are so easy to make even for novice bread bakers.

I hope you all have a safe, happy and healthy 2021! Here’s to a year of great food, great friends, and great experiences!

5 from 1 vote
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Italian Rolls

Ingredients

  • 1 package active dry yeast
  • 1 1/4 cup warm water
  • 3 3/4 cups unbleached flour
  • 2 teaspoons kosher salt
  • olive oil for brushing on top of rolls

Instructions

  1. If using a food processor – stir the yeast into the water and let stand for 10 minutes.  Put flour and salt in processor bowl, turn processor on and slowly add the water, if the dough is too dry, add a bit more water until it forms a ball.  Let processor knead the dough for approx. 4 minutes. 

    If using a mixer – repeat the steps above using the paddle attachment, once incorporated use the dough hook and knead for approx. 4 minutes

    If by hand – stir the yeast into the water and let stand for 10 minutes in a large bowl.  Stir in flour, one cup at a time – add the salt.  Using your hands; incorporate all of the flour, turn out on to a floured surface and knead until smooth and elastic – 8 – 10 minutes.

    Place dough in a greased bowl, let rise until double, approx. 1 hour.  Turn dough onto a floured board, divide dough into 10 equal portions, make each roll into a ball. Brush each dough ball with olive oil.  Cover the dough balls and let rest for 10 minutes.  Flour a baking sheet.  Make a deep indentation with the side of your hand in each roll down the middle, place the roll indentation side down on floured baking sheet, repeat with all of the rolls.  Cover rolls and let rise for another hour.  Preheat oven to 425 degrees. Oil another baking sheet, after they have risen, place rolls indentation side up on this sheet,   Bake rolls for 15 – 18 minutes or until golden brown.  To make a crisp crust, spray water three times into the oven during the first 10 minutes of baking.



Raspberry Almond Cream Cheese Coffee Cake

Published on by carol lou

This is one of my favorite recipes and a perfect holiday morning treat. I usually bake one 9-inch cake but since this year our plans are changing with fewer family members, I made two 7-inch cakes and they are perfect for a smaller celebration. You can easily freeze these cakes after baking and cooled, thaw overnight.

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Raspberry Almond Cream Cheese Coffee Cake

Servings 10

Ingredients

  • 2 1/4 cups flour
  • 1 cup sugar, divided
  • 3/4 cup cold butter
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 8 oz. package cream cheese, softenend
  • 1/2 cup seedless raspberry jam
  • 1/2 cup slivered almonds

Instructions

  1. Preheat oven to 350 degrees. Butter and flour 1 – 9-inch or 2 – 7-inch springform pan(s). Whisk together 2 1/4 cups flour and 3/4 cup sugar in a large bowl. Cut butter into flour mixture until crumbly (this step can be done in your food processor – if using a food processor, pour the crumb mixture into a large bowl and continue). Reserve 1 cup of the above mixture for the topping. Add sour cream, almond extract, baking powder, baking soda, salt and 1 egg to the remaining crumb mixture, stir until blended. Spread dough over bottom and about 2 inches up the sides of the pan(s) to form the crust. Beat the cream cheese, remaining 1/4 cup sugar and remaining 1 egg with an electric mixer until smooth and creamy. Pour into the center of the dough in the pan and spread to cover the bottom. Spoon preserves in small dollops over the cream cheese. Add almonds to the reserved 1 cup of crumb mixture – stir until well incorporated. Sprinkle almond mixture over the cream cheese layer. Bake for 1 hour and 10 minutes for a 9-inch pan/1 hour for a 7-inch pan or until the filling is set and the cake is golden around the edges. Cool in pan on rack for 15 minutes. Remove sides and bottom on pan, serve warm or at room temperature. Store leftovers in refrigerator.

Sausage and Spinach Frittata

Published on by carol lou

This is one of my “go to” recipes especially during this busy time of year. It makes a wonderful brunch or quick dinner. If you are lucky enough to have leftovers, they are delicious for lunch. You can substitute chorizo or chicken or turkey sausage if you prefer. It is puffed and golden when you remove from the oven, delicious with a side salad or warm biscuits.

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Sausage and Spinach Frittata

Servings 6

Ingredients

  • 3/4 pound bulk Italian sausage
  • 6 large eggs
  • 1 cup heavy cream
  • 2 large handfuls baby spinach
  • 6 oz. crumbled Feta cheese
  • 12 cherry tomatoes, halved
  • salt, pepper and red pepper flakes (to taste)

Instructions

  1. Preheat oven to 375 degrees. Cook the sausage in a 10-inch oven proof skillet (I use my cast iron skillet) over medium heat, stirring to crumble and no longer pink. Remove from the skillet and drain the skillet, do not wash or wipe clean. In a large bowl, whisk together the eggs, cream, salt, pepper, and red pepper flakes until foamy. Add the sausage, spinach, feta and tomato, stir until fully incorporated. Pour the mixture into the skillet, pat down the spinach leaves lightly with a fork to flatten into the mixture and cook over medium heat until it begins to set around the edges. Place the skillet in the oven and bake until the top is puffed and golden brown, 25 – 35 minutes. Slice and serve immediately.