Recipes

Meatballs in Sour Cream Basil Sauce

Published on by carol lou

Looking for an elegant dinner?  Try Meatballs in Sour Cream Basil Sauce.  You can prepare these meatballs in advance, refrigerate and cook just prior to serving.  When you bake these meatballs, they retain their shape and then you simply add them to the sour cream sauce.  They are fantastic served over rice or pasta, if desired.  They are also terrific as an appetizer, simply make the meatballs smaller and serve buffet style in a chafing dish.

meatballs with sour cream basil sauce

 

Meatballs in Sour Cream Basil Sauce
Serves 4
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Ingredients
  1. 2 slices of bread, crumbled
  2. 3 tablespoons milk
  3. 1 egg, beaten
  4. 5 tablespoons butter, divided
  5. 1/2 cup onion, chopped
  6. 1 pound ground beef, pork and veal combined
  7. 1 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1/2 teaspoon nutmeg
  10. 1 clove garlic, crushed
  11. 1/4 cup flour
  12. 2 cups beef broth
  13. 1 teaspoon tomato paste
  14. 1 tablespoon basil leaves, minced
  15. 8 ounces sour cream
Instructions
  1. Preheat oven to 350. Place bread in a medium bowl, combine with the milk and egg. In a small sauce pan melt 2 tablespoons of the butter; saute onion until transparent. Combine bread mixture with meat, onion, salt, pepper and nutmeg. Shape into 1 1/2 inch meatballs, place on baking sheet. Bake 25 - 30 minutes.
  2. In a large saucepan melt remaining butter, saute garlic (do not let it brown), add flour. Cook 1 minute, stirring constantly. Stir in tomato paste, gradually add broth. Stir until smooth and has become thick and creamy. Add basil. Remove from heat and add sour cream. Slowly add meatballs. Slowly cook over medium heat until heated through. Serve over buttered pasta or rice, if desired.
A Passion for Entertaining https://apassionforentertaining.com/

 

 

 

 

 

 

Caprese Skillet Casserole

Published on by carol lou

The traditional Caprese Salad is a simple Italian salad made of sliced fresh mozzarella, tomatoes, and basil; seasoned with salt and olive oil.  I had the ingredients but thought I would expand upon the traditional Caprese Salad and make a skillet casserole.  I use my cast iron skillets regularly.  I was precooking the Italian sausage and thought I would try this casserole in my cast iron skillet. This recipe has the best of everything – pasta, Italian sausage, marinara, fresh mozzarella and fresh basil.  A delightful twist to your typical Caprese Salad.

caprese skillet

 

 

Caprese Skillet Casserole
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Ingredients
  1. 8 oz. fettuccine, cooked Al dente
  2. 8 oz. Italian sausage, cooked, drained and crumbled
  3. 2 eggs
  4. 3/4 cup milk
  5. 1 1/2 cups marinara sauce
  6. 8 oz. sliced mushrooms (optional)
  7. 8 oz. sliced fresh mozzarella
  8. 8 whole basil leaves
  9. 2 tablespoons chopped basil
Instructions
  1. Cook sausage in a 10 inch skillet over medium heat. Drain sausage. Do not wash pan, set aside. Cook fettuccine for 11 minutes, drain. Cool slightly. Combine eggs and milk, gradually pour over pasta, stirring while adding. Pour pasta into skillet. Top with Italian sausage, mushrooms, marinara sauce. Slice mozzarella and place slices over the top. Top with fresh basil leaves and chopped basil. Bake 350 - 25 minutes. Remove from oven and let rest for 5 - 10 minutes prior to serving.
A Passion for Entertaining https://apassionforentertaining.com/

Apple Bars

Published on by carol lou

There is a definite feel of fall in the air.  The temperatures are getting cooler, we can sleep without our air conditioner on, college football has started and the sights, smells and sounds of fall are everywhere.  I don’t think you can go wrong with anything apple.  Tarts, pies, crisps, breads, muffins….I could go on and on.  When I made these apple bars, my husband commented it is the best apple recipe I have ever made.  Now that is quite a compliment since I have made hundreds of apple recipes over the years and he has been my devoted taste tester for years.  I hope you agree with him.

 apple bars 2

 

Apple Bars
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Ingredients
  1. 2 medium cooking apples, peeled and finely chopped
  2. 1 cup sugar
  3. 1 egg, beaten
  4. 1/2 cup butter, melted
  5. 1 1/2 cup flour
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon nutmeg
  10. 1/4 teaspoon cinnamon
  11. 1/2 cup dried cherries, raisins, or cranberries
  12. 1/2 cup chopped nuts
  13. Vanilla Glaze
Instructions
  1. Preheat oven to 350. Grease one 9 x 13 inch pan.
  2. Mix apples and sugar in large bowl; let stand for 10 minutes. Stir in remaining ingredients except dried fruit and nuts. Stir in fruit and nuts, mix well. Pour batter into prepared pan. Bake 30 - 35 minutes or until toothpick inserted comes out clean. Spread with Vanilla Glaze while hot. Serve warm or cool.
Notes
  1. Vanilla Glaze
  2. 1 1/2 cups powdered sugar
  3. 3 tablespoons, butter softened
  4. 1 teaspoon vanilla
  5. 1-2 tablespoons milk
  6. Mix all until smooth and spreadable.
A Passion for Entertaining https://apassionforentertaining.com/

Cinnamon Bread

Published on by carol lou

I don’t think anyone can pass the smell of cinnamon baking in a kitchen.  Perhaps that is why many realtors have tricks when trying to sell your home from putting cinnamon oil on your light bulbs to baking cookies when having open houses.  It is just one of those smells that brings warm feelings to your heart.  This cinnamon bread recipe has been passed down for years and for a really good reason.  This cinnamon bread recipe is easy to prepare, moist and delicious.   I think this will become a recipe that you too, will pass along.

cinnamon bread

Cinnamon Bread
Yields 1
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Ingredients
  1. 1/4 cup canola oil
  2. 1 cup sugar
  3. 2 eggs
  4. 1/2 teaspoon salt
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 2 cups flour
  8. Cinnamon mixture - 1/2 cup sugar mixed with 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350. Combine all ingredients except the flour in a medium mixing bowl. Add flour and mix until smooth. Dough will be stiff. Put 1/2 of the dough in a greased and floured bread pan 8 1/2" x 4 1/2 ". Sprinkle with 1/2 of the cinnamon mixture. Swirl with a knife. Cover with remaining dough. Pour remaining cinnamon mix over the top of the dough. Bake 1 hour. Remove from pan and cool.
A Passion for Entertaining https://apassionforentertaining.com/

Zucchini Flan

Published on by carol lou

Looks like everyone’s zucchini crop is peeking and you can find an abundance in every market and at every farmer’s market.  I typically roast zucchini for a quick and easy vegetable side dish.  However, I thought I would try something different.  This flan features zucchini in a wonderful custard.  Perfect with any grilled meat and very easy to prepare.  Plan on letting the flan sit for fifteen minutes prior to serving.  This enables the flan to firm up prior to cutting. 

zucchini flan

Zucchini Flan
Serves 6
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Ingredients
  1. 3 tablespoon chopped onion
  2. 2 tablespoons butter
  3. 3 medium zucchini, thinly sliced
  4. 1 cup heavy cream
  5. 2 eggs, slightly beaten
  6. 1/4 teaspoon grated nutmeg
  7. Salt and pepper, to taste
  8. 1/2 cup shredded Swiss or Gruyere cheese
Instructions
  1. Cook onion in butter until transparent. Add sliced zucchini and cook until tender.
  2. Pour mixture into a buttered casserole dish.
  3. Combine cream, eggs, nutmeg, salt, and pepper. Pour over zucchini mixture. Sprinkle the top with cheese.
  4. Bake 350 - until custard is lightly set, approximately 30 minutes.
A Passion for Entertaining https://apassionforentertaining.com/

Tomato Compote

Published on by carol lou

One more tomato recipe to add your favorites.  This week at the Farmer’s Market I purchased an assorted box of heirloom tomatoes, various sizes and colors.  With a steak ready to be grilled, I wanted to create something with these beautiful tomatoes to complement our grilled steak.  I simply sliced the tomatoes, drizzled them with olive oil, added salt and pepper, fresh basil leaves and baked them for thirty minutes at 350 degrees.  Simply delicious!

compote - tomatoes

tomato compote

Bourbon Basted Chicken

Published on by carol lou

I had the opportunity last week to stop along the Kentucky Bourbon Trail. This trail consists of nine distilleries throughout the state of Kentucky sponsored by the Kentucky Distillers’ Association.  Our first stop on the Bourbon Trail was a visit to Maker’s Mark.  This distillery is literally in middle of rural Kentucky.  You drive and you drive and you drive……. and finally you find the distillery.  I kept commenting that is was remarkable how rural the area was and what a long drive it was to our destination.   There are no four lane roads in this area, just winding country roads.  At last, we arrived to find a wonderful venue and very interesting tour.  The personal touch in each phase of distilling is so unique down to each bottle being hand dipped in wax was just a wonderful experience.  I have my Kentucky Bourbon Trail passport so let our adventures continue along the Bourbon Trail.  

After we returned home, I created Bourbon Basted Chicken to salute our bourbon tasting.  Easy, quick and oh so delicious, I hope you try my newest recipe. Cheers!

carol and pete bourbon trail

I would have loved to just roll one of these barrels home!

bourbon basted chicken

 

Bourbon Basted Chicken
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Ingredients
  1. One chicken cut into pieces
  2. 1/3 cup canola oil
  3. 2/3 cup bourbon
  4. 2/3 cup soy sauce
  5. Pepper
  6. Garlic Salt
Instructions
  1. Combine canola oil, bourbon and soy sauce. Pour over chicken pieces and marinate 3-5 hours in the refrigerator.
  2. Preheat oven to 350. Place chicken pieces in a large roasting pan, pour marinade over chicken. Sprinkle the chicken with pepper and garlic salt. Bake 45 - 60 minutes until chicken is glazed and tender. Baste chicken every 5 - 10 minutes during cooking.
A Passion for Entertaining https://apassionforentertaining.com/

 

Quick Pickles

Published on by carol lou

If you have a garden or frequent the farmers market, this is the time of year that there is an abundance of cucumbers. Here is a recipe for quick pickles that can be prepared and then frozen for up to 6 months. Just think of how great it would to have a taste of summer during the winter months. Besides serving these as a condiment, try topping a pulled brisket taco with these pickles. The crunch of the pickle and onions and their sweet tang will set your tacos apart from all others! My favorite onion to use in this recipe are Vidalia onions from Georgia, they have just the perfect sweetness and texture.

quick pickles

Quick Pickles
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Ingredients
  1. 4 cups thinly sliced cucumbers, my favorite cucumbers to use are the small *Persian cucumbers
  2. 1 onion, thinly sliced
  3. 1 tablespoon salt
  4. 1 cup sugar
  5. ½ cup white vinegar
  6. 3 tablespoons water
Instructions
  1. In a large bowl, slice cucumbers and onions. Sprinkle the salt over the cucumbers and onions, mix well. Combine the sugar, vinegar and water in a small sauce pan. Heat over medium heat, stirring constantly until the sugar dissolves. Cool. Pour over cucumber mixture, stir well and refrigerate for 48 hours. Pickles are ready to serve or you can freeze the pickles for up to 6 months. Thaw in the refrigerator prior to serving.
  2. *Persian cucumbers are thin-skinned, nearly seedless and are only about 5 – 6 inches long.
A Passion for Entertaining https://apassionforentertaining.com/
 

 

Cranberry Orange Oatmeal Cookies

Published on by carol lou

Oatmeal cookies are one of my husband’s favorite cookies.  Hard to think I would try to change our favorite oatmeal cookies recipe.  Well, I decided it was time for a change, omitted the cinnamon and added orange peel, orange juice and dried cranberries.  The results, let’s just say my cookie monster thinks they are fantastic!  That is all I need to give this recipe 5 stars.

cranberry orange oatmeal cookies

Cranberry Orange Oatmeal Cookies
Yields 4
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Ingredients
  1. 2 cups flour
  2. 2 cups granulated sugar
  3. 4 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1 teaspoon nutmeg
  6. 1 cup butter, softened
  7. 2 eggs
  8. 4 tablespoons grated orange rind
  9. 2 tablespoons orange juice
  10. 3 cups oatmeal
  11. 1 cup dried cranberries
Instructions
  1. In a mixer, combine butter and sugar, beat on medium speed until light and fluffy. Add eggs, one at a time. Combine dry ingredients together. Slowly add to creamed mixture. Add orange juice and orange rind, combine. Stir in oatmeal and cranberries. Preheat oven to 375. Drop by tablespoons on parchment lined cookie sheet. Bake 12 minutes.
A Passion for Entertaining https://apassionforentertaining.com/

Stuffed Green Peppers

Published on by carol lou

I remember my mother cooking Stuffed Green Peppers from our garden when I was growing up.  I cannot say I was a huge fan of stuffed peppers as a child.  However, now I think they are wonderful.  I think stuffed peppers need a bit of heat and taste contrasts to make them interesting and memorable.  By adding hot Italian sausage, raisins and capers I took the best ingredients from my Piccadillo and added them to these peppers.  I think the results speak for themselves.  Next time you are at the market and see beautiful green peppers, give this recipe a try.  I think you too will agree these are a step above from your typical stuffed pepper.

stuffed green peppers

Stuffed Green Peppers
Serves 6
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Ingredients
  1. 6 green peppers
  2. 2 lbs. ground beef
  3. 1 lb. hot Italian sausage
  4. 1/4 cup chopped green pepper
  5. 1 cup cooked rice
  6. 1/2 cup chopped onion
  7. 1 large tomato, chopped
  8. 2 tablespoons capers, drained
  9. 1/2 cup raisins
  10. 2 tablespoons brown sugar
  11. 1 tablespoon apple cider vinegar
  12. Salt and pepper, to taste
Instructions
  1. Remove tops of peppers and remove membrane and seeds in each pepper. Fill a large sauce pan 3/4 full of water and bring to a boil. Boil each pepper for 5 minutes, drain well and place in baking dish.
  2. In a large skillet over medium high heat, cook ground beef and Italian sausage until no longer pink. Stir in chopped green pepper (from tops you remove from the peppers) chopped onion, tomato, capers, raisins and cook for an additional 5 minutes. Add brown sugar and vinegar. Stir in cooked rice. Let mixture cool slightly. Fill each pepper with filling. Bake 350 covered for 30 minutes. Top with grated cheddar cheese, remove cover and bake an additional 10 minutes until cheese has melted.
A Passion for Entertaining https://apassionforentertaining.com/