Recipes

Iskender

Published on by carol lou

If you are a fan of Turkish cuisine, I am sure you have had Iskender. Iskender is one of the most famous meat foods of northwestern Turkey and takes its name from its inventor, İskender Efendi, who lived in Bursa in the late 19th century.  It is prepared from thinly cut grilled lamb basted with a spicy tomato sauce over pieces of lavash bread slathered with melted butter and yogurt.  I think Iskender is just delicious and wanted to try preparing it at home.  I purchased a piece of butterflied leg of lamb that we grilled, prepared a tomato sauce, heated pita pieces, and topped it off with yogurt.  I was in heaven.  An absolute delicious combination and very different and unique.   The flavors are just outstanding and a very fun dish to prepare and to eat.  A great new recipe to add and one that I am sure many of you have never tried.  Give this one a try, I think you will be glad you did.  Finger licking good!

Iskender

Iskender
Serves 4
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Ingredients
  1. 1 1/2 pounds butterflied leg of lamb
  2. Olive oil
  3. Salt and pepper
  4. TOMATO SAUCE
  5. 2 tablespoons olive oil
  6. 1/3 cup finely diced onion
  7. 1/4 - 1/2 teaspoon cumin (adjust according to taste)
  8. 15 oz. can tomato purée
  9. Salt and pepper, to taste
  10. PITAS
  11. Pita bread - plan one pita per person
  12. 3 tablespoons melted butter
  13. ACCOMPANIMENTS
  14. 3/4 cup plain Greek yogurt
  15. 1/4 cup Italian parsley, minced
Instructions
  1. To prepare tomato sauce - heat olive oil in a heavy sauce pan, cook onions until soft. Add cumin and stir to combine. Add tomato purée and salt and pepper. Reduce heat and simmer for 30 minutes.
  2. Prepare grill. Rub sides of lamb with olive oil and generously salt and pepper. Grill lamb over medium high heat for 5 minutes per side for medium rare. Remove from heat and let rest for 10 minutes. While resting, prepare pitas. Slice lamb into thin pieces.
  3. Cut pitas into small rectangular pieces, bake in a preheated 350 oven for 10 minutes. Top with melted butter.
  4. To serve - place pitas on a large serving plate, top with sliced lamb, tomato sauce and yogurt. Garnish with Italian parsley.
A Passion for Entertaining https://apassionforentertaining.com/

 

 

Fruit Puff

Published on by carol lou

There are times when you just need a quick, easy and delicious recipe.  This one fits into that category.  All you need is one package of frozen puff pastry and one can of pie filling.  Almost too easy to write about, however, there are times when I just want a wonderful dessert with no effort.  This is it!  I used cherry pie filling from a local market.  You can use any type of fruit filling you prefer, I drizzled mine with a quick frosting.  Out of time?  Just sift powdered sugar over the top.  Your guests will think you went to a fabulous bakery or spent all day in the kitchen!  

Fruit Puff

fruit puff 2

Fruit Puff
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Ingredients
  1. I package frozen puff pastry
  2. 1 can pie filling
  3. I egg
  4. 1 tablespoon water
Instructions
  1. Thaw puff pastry according to package
  2. Preheat oven to 400.
  3. Line a baking sheet with parchment paper. When pastry has thawed, unfold one sheet onto parchment lined baking sheet. Top with pie filling, keep a one each space open around the edges. In a small bowl, whisk egg with water. Brush edge of pastry with egg mixture, top with the second layer of pastry. Using the tines of a fork, crimp edges around the entire pastry. Cut a few slits in the top of the pastry. Brush entire pastry with egg mixture. Bake for 30 minutes or until golden brown. Let cool. Drizzle with frosting or dust with powdered sugar.
Notes
  1. Frosting
  2. 1 tablespoon butter, room temperature
  3. 1 cup powdered sugar
  4. Hot water
  5. In a medium bowl, add butter and powdered sugar. Add water one tablespoon at a time, mixing after each addition until it is smooth and thin enough to drizzle over the top.
A Passion for Entertaining https://apassionforentertaining.com/

My version of Pimento Cheese!

Published on by carol lou

I know that Pimento Cheese is a staple in the south and everyone has their own family recipe for Pimento Cheese.  I took the liberty of switching a few ingredients and adding a few to make this my version. Delicious served with crackers, a filling for an omelet or a topping for a grilled hamburger. 

pimento cheese

My Version of Pimento Cheese!
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Ingredients
  1. 2 cups shredded cheddar cheese, I used 7 year cheddar (freshly grated is the best, much better than pre-grated cheese)
  2. 4 oz. cream cheese, room temperature
  3. 1/2 cup mayonnaise
  4. 1 tablespoon chopped jalapeño
  5. 1/3 cup minced roasted red peppers
  6. Salt and pepper, to taste
Instructions
  1. Combine all in a medium bowl and mix well. Refrigerate.
  2. Great served on crackers or tortilla chips. Also wonderful to stir into eggs, add to an omelet or to top a grilled hamburger.
A Passion for Entertaining https://apassionforentertaining.com/

Spaghetti Squash with Mushroom Ragu

Published on by carol lou

I picked up a spaghetti squash when at the farmers market this week.  I typically serve spaghetti squash with a marinara sauce.  This time I wanted to try a mushroom ragu with the squash.  We had some friends over for what I like to call a “blogger dinner”.  That means that they are my taste testers and you never know what is going to be on the menu.  Many times it is an assortment of dishes that I call “Blogger Tapas”.  The one rule is to be perfectly honest what you think of each dish and how can I improve each one.  One of our guests said he thought that a topping of grated parmesan cheese would be great with this dish.  I brought out some parmesan cheese and he was so right.  Topped with grated parmesan was all this dish needed to go from good to outstanding.  Always fun to get the imput of others. That is what makes this food blogging so much fun.  I think you all know that this is my passion and I just love sharing my recipes.

 spaghetti squash

Spaghetti Squash with Mushroom Ragu
Serves 6
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Ingredients
  1. 1 medium size spaghetti squash
  2. Salt and pepper
  3. Olive oil
  4. 1 lb. fresh mushrooms sliced
  5. 4 tablespoon olive oil
  6. 2 teaspoon lemon juice
  7. 2 teaspoons minced parsley
  8. 2 cloves garlic, minced
  9. 1/4 teaspoon pepper
  10. 1 teaspoon salt
  11. 1/2 cup dry white wine
  12. 1/4 teaspoon oregano
  13. 1/2 cup heavy cream
  14. Grated parmesan cheese
Instructions
  1. Preheat oven to 450. Carefully cut squash in half, remove seeds. Line baking sheet with foil. Brush cut sides of squash with olive oil, generously salt and pepper. Put squash cut side down on foil. Bake 30 minutes. Let squash cool until you can handle the squash. With a fork, shred squash into a serving bowl, keep warm.
  2. While the squash is cooking, heat remaining 4 tablespoons of olive oil in a large skillet with lemon juice and minced garlic. Add mushrooms, saute 5 to 7 minutes or until tender. Blend in remaining ingredients except the heavy cream. Heat to a boil, add cream, reduce heat and simmer 5 minutes. Serve over the cooked squash. Garnish with additional chopped parsley, if desired. Serve with parmesan cheese.
A Passion for Entertaining https://apassionforentertaining.com/

Stuffed Zucchini

Published on by carol lou

Summer and the abundance of fresh produce, especially zucchini is on the horizon.  What to do with all of those zucchini?   Stuffed Zucchini is a great way to serve this harvest special.  Stuffed with onions and tomatoes is the perfect side dish.  You can also add cooked ground beef or Italian sausage and make this a wonderful main dish.  Lots of options for lots of zucchini!   Enjoy.

 stuffed zucchini

 

Stuffed Zucchini
Serves 4
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Ingredients
  1. 2 medium zucchini, washed and cut in 1/2 lengthwise
  2. 1/2 cup chopped onion
  3. 1 garlic clove, minced
  4. 4 tablespoons butter, divided
  5. 1 large tomato, diced
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon pepper
  8. 1/2 cup dried bread crumbs
  9. 2 tablespoon grated parmesan
  10. 1 tablespoon Italian parsley, chopped
Instructions
  1. Hollow out zucchini using a spoon, leave shells intact, reserve pulp. In 2 tablespoons butter, saute onion until tender, add garlic cook an additional minute. Add tomato reserved pulp, salt and pepper. Cook over low heat for 5 minutes, stirring frequently until liquid is absorbed. Fill each zucchini shell with cooked mixture. Combine bread crumbs, parmesan cheese and Italian parsley. Top each zucchini with topping mixture. Bake 350 for 20 minutes. Broil an additional 2-3 minutes or until the topping is golden brown (watch carefully).
A Passion for Entertaining https://apassionforentertaining.com/

Raspberry Muffins

Published on by carol lou

I just love making muffins.  They are so easy to make, require one bowl, bake quickly and perfect for breakfast, brunch or anytime snack.  I almost always end up freezing extras.  There is nothing better than friends stopping by for coffee and having muffins ready to serve.  These are especially good with red raspberries but also great with blackberries or blueberries.  The added hint of orange is great in these.  Orange butter would be great with these muffins.  Simply mix one stick of butter (at room temperature) with the zest of one orange.  Combine and spoon into a small dish or onto wax paper and make a butter log.  Serve along side warm muffins. Yum!

Raspberry muffins

 

Raspberry Muffins
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Ingredients
  1. 1 - 6 oz. package of raspberries
  2. 2 cups flour
  3. 2/3 cup packed brown sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 2/3 cup plain Greek yogurt
  7. 1/3 cup canola oil
  8. Grated zest from one orange
  9. 1/3 cup fresh squeezed orange juice
  10. 1 large egg
  11. Coarse sugar to dust tops prior to baking, if desired.
Instructions
  1. Preheat oven to 375.
  2. Line a muffin pan with 12 muffin liners or grease pan.
  3. In a medium bowl, combine flour, brown sugar, baking powder, and baking soda. Mix well.
  4. Combine yogurt, canola oil, orange zest, orange juice and egg in a small bowl and mix well to combine. Add to dry ingredients. Mix just until moistened. Carefully fold in raspberries.
  5. Divide batter evenly to make 12 muffins. Dust with coarse sugar.
  6. Bake 20 minutes or until a toothpick inserted comes out clean.
  7. Let cool 3 minutes prior to removing from pan.
  8. Serve warm or at room temperature
A Passion for Entertaining https://apassionforentertaining.com/

Tomato Olive Baked Haddock

Published on by carol lou

I think this recipe is a great combination of flavors.  Saute onions with tomatoes, olives, and mushrooms; top your fish with this fragrant mixture, cover and bake.  I found this so easy to prepare and the results just fantastic.  I try to serve fish or shellfish at least once a week, I have my tried and true recipes but it is always great to incorporate seasonal vegetables.  With the abundance of tomatoes during these summer months, I think it is time to highlight the best of the season.  You can also substitute other mild white fish if that is what you prefer.  Just make sure to adjust your cooking time if your fillets are thinner than an average haddock fillet.  Enjoy!

tomato olive haddock bake

Tomato Olive Haddock Bake
Serves 4
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Ingredients
  1. 2 tablespoons olive oil
  2. 1/4 cup chopped onions
  3. 1/2 cup sliced fresh mushrooms
  4. 2 cups chopped fresh tomatoes
  5. 1/4 cup white wine
  6. 1/4 cup sliced ripe olives
  7. 2 tablespoons chopped fresh Italian parsley
  8. Salt and pepper, to taste
  9. 1 1/2 pounds haddock
Instructions
  1. Preheat oven to 350. Saute onions and mushrooms in olive oil until tender. Add tomatoes and wine. Simmer ten minutes. Stir in ripe olives, salt, pepper and parsley.
  2. Arrange haddock in greased baking dish. Top with tomato mixture. Bake at 350 for 30 minutes, covered.
A Passion for Entertaining https://apassionforentertaining.com/

Wine Poached Pears

Published on by carol lou

I am always trying to figure out new ways to cook fruit and after a week of eating fantastic food in Charleston, SC, I was thinking of a healthy and low calorie dessert recipe.  Being the wine lover I am, adding wine was also a great addition.  Look for firm ripe pears for this recipe.  Pears are easy to peel with a basic potato peeler.  There pears can be served warm or cold.   They would also be delicious with a dollop of whipped cream.

wine poached pears

 

Wine Poached Pears
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Ingredients
  1. 4 firm ripe pears, peeled, stems on
  2. 2 cups red wine
  3. 2 cinnamon sticks
  4. 1 large piece of lemon peel
  5. Juice of 1 lemon
  6. 1 cup of sugar
Instructions
  1. In a medium sauce pan combine wine, cinnamon sticks, lemon peel and lemon juice. Bring to a boil stirring constantly for 2 minutes. Reduce heat to a simmer, add pears. Cook 20 minutes or just until soft, turn or baste frequently while cooking. After cooking, remove from the wine sauce. Remove lemon peel and cinnamon sticks from the sauce. Bring sauce to a boil and reduce until you have a syrup - 2 - 3 minutes. Spoon sauce over pears. You can serve these pears warm or chill and serve cold.
A Passion for Entertaining https://apassionforentertaining.com/

Not Your Normal Casserole!

Published on by carol lou

Check out my new posting for CEO magazine, http://www.ceosofrva.com/#!blog/c15pi, it features my recipe for Caprese Skillet Casserole.  Here is a bit of information about CEO.

CEO Magazine (CEO) is a unique, bi-monthly print and digital publication launched to empower, support, and recognize phenomenal women. We spotlight women who are ‘doing it all’ in their communities as well as in their careers. We cover beauty and fashion, business, human interest, culture, wellness, and relationships, among other topics.

I recently was featured in their print issue and now will be a contributing writer for their blog – check it out, I think you will find is a great read. 

caprese skillet

 

 This recipe can be found on the CEO link above.

 

Chocolate Roll

Published on by carol lou

This roll is a very light dessert that will complement many entrées.  The chocolate portion is like biting into a cloud, this cake is light and delicate and is made without flour.  When you add the vanilla whipped cream filling, you have a dessert prefect for the most elegant meal or a casual backyard BBQ.  It will be a recipe that your guests will ask for and is very easy to prepare.  Just remember the cake portion will shrink to form the delicate chocolate layer.  When you bring it out of the oven it will be over 2 inches thick, when you invert it onto the powdered sugar covered parchment, it will deflate to under an inch.  You will be left with an incredibly dense chocolate layer that melts in your mouth.  Perfect to serve on a pool of hot fudge sauce.

 chocolate roll 2

 

Chocolate Roll
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Ingredients
  1. 4 eggs, separated and at room temperature
  2. 1 cup granulated sugar
  3. 1/2 teaspoon vanilla extract
  4. 3 tablespoons unsweetened cocoa
  5. 1/2 pint heavy whipping cream
  6. 1/4 cup powdered sugar
  7. 1/2 teaspoon vanilla extract
  8. Powdered sugar for garnish
Instructions
  1. Grease a 9 x 13 inch pan. Preheat oven to 350.
  2. Beat egg whites until stiff adding sugar gradually.
  3. Beat egg yolks until thick and lemon colored.
  4. Fold egg yolks into egg whites.
  5. Fold in 1/2 teaspoon vanilla.
  6. Sift unsweetened cocoa into mixture and fold in.
  7. Pour into prepared pan and spread into corners.
  8. Bake at 350 for 20 - 30 minutes. Cake will rise and fall during the cooking process. Cake is done when a toothpick inserted comes out clean.
  9. Let stand 5 minutes.
  10. Loosen from the sides of the pan and turn upside down on piece of parchment paper that has been dusted with powdered sugar.
  11. When cool, whip cream, adding powdered sugar and vanilla. Spread on top of cade and roll jellyroll fashion, lifting parchment paper as you go. Chill at least one hour prior to serving.
  12. Serve dusted with additional powdered sugar or serve with hot fudge sauce.
A Passion for Entertaining https://apassionforentertaining.com/