Recipes

Ravioli with Sundried Tomato Sauce

Published on by carol lou

Uninspired to cook?  Even though I cook all of the time, I must admit there are days when I really do not feel like cooking.  Last night, it was raining and we really didn’t feel like leaving the house to go out, so I made one of stand-by recipes; Sundried Tomato Sauce.  This pasta sauce is great on any type of pasta or served over polenta.  Last night, I had fresh ravioli and spinach in the refrigerator and assembled this quick to prepare meal.  I served the ravioli over a bed of fresh spinach and it was fantastic. 

Sundried Tomato Sauce

 

Ravioli with Sundried Tomato Sauce
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Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 medium onion diced
  3. 2 cloves of garlic, minced
  4. 1/2 cup sundried tomatoes in oil, diced
  5. 1/2 cup white wine
  6. 1 tablespoon fresh basil, minced
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 1/8 teaspoon crushed red pepper flakes
  10. 1 cup heavy cream
  11. 3 tablespoons grated parmesan cheese
  12. Pasta
Instructions
  1. In a large sauce pan, heat oil olive over medium heat. Add onions and cook until transparent. Add garlic and sundried tomatoes. Cook for 3 minutes, stirring frequently. You do not want the garlic to become too brown. Add white wine, basil, salt and pepper, and red pepper flakes, bring to a boil, reduce heat to low and continue cooking for 5 - 8 minutes. Add cream, return to a boil, immediately reduce heat and cook until sauce thickens, this will take approximately 10 minutes. Add cheese. Toss with cooked pasta or serve over polenta. Top with additional cheese, if desired.
A Passion for Entertaining https://apassionforentertaining.com/

Interesting Find/Catoctin Creek Distilling Company and Whisky Glazed Mushrooms

Published on by carol lou

Recently, we had the opportunity to visit Catoctin Creek Distilling Company in Purcellville, VA.  I had read about the distillery and was interested in learning more about their products.  We joined in one of their bottling sessions where you help bottle their award winning Roundstone Rye Whiskey.  We are still commenting on how much we learned during this session and what a great experience it was.  After the bottling session was over, we then had a tasting session which was also delightful.  We had the opportunity to meet Scott and Becky, the owners, and heard their story of how they became involved in the distilling business.  We came home with two bottles of Roundstone Rye that we helped bottle.  You all know that I am always experimenting with ingredients and trying to develop new recipes using new ingredients.  With two New York Strip steaks in the refrigerator, I thought I would make Whiskey Glazed Mushrooms to serve with our steaks.  I am glad I did, try these the next time you are grilling a steak – the perfect addition.   Check out their website catoctincreekdistilling.com/  if you are ever in the Purcellville, VA area, I highly recommend a visit.

carol with scott

whiskey glazed mushrooms

 

Whiskey Glazed Mushrooms
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Ingredients
  1. 1 tablespoons butter
  2. 1 clove garlic, minced
  3. 1 small onion, diced
  4. 8 oz. Baby Bella mushrooms
  5. 1 teaspoon Herbs de Provence
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 2 tablespoons rye whiskey
Instructions
  1. Melt butter in sauce pan over medium heat. Add and saute onion until transparent. Add garlic, mushrooms, salt, pepper and Herbs de Provence. Reduce heat and cook, approx. 20 minutes, stirring frequently until mushrooms are cooked and liquid is reduced. Slowly add whiskey and continue cooking over low heat for 5 minutes. Serve over grilled meats.
A Passion for Entertaining https://apassionforentertaining.com/

Pepperoni Puff

Published on by carol lou

 

I try to make everything from scratch, however, that is really not too practical.  There are times when I search out the most convenient items that allow me to assemble a quick dish.  Puff pastry is one of those items.  You will never find me making puff pastry from scratch!  That is one ingredient that I will always buy frozen.  I don’t think I could replicate this item any better than the puff pastry you find in the freezer section of the store.  Puff pastry is a great time saver to always have in the freezer.This Pepperoni Puff is terrific as an appetizer or for dinner with a salad.  Three ingredients and easy to make.  My type of recipe – quick, easy and delicious.  You can change the topping to anything you have on hand.  It is hard to beat how delicious this puff is with these three basic ingredients.

pepperoni puff

 

Pepperoni Puff
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Ingredients
  1. 1 sheet of frozen puff pastry, thawed
  2. 3 cups Pepper Jack cheese, grated
  3. 4 - 6 oz. sliced pepperoni (I used the large sliced Applegate natural, uncured pepperoni)
Instructions
  1. Preheat oven to 425.
  2. Roll out the pastry into a 14-inch circle or rectangle and place on a cookie sheet. Pinch the pastry together around the edges to form a rim to hold in the cheese. Sprinkle the pastry thickly with the cheese, top with the pepperoni.
  3. Bake for 15 - 20 minutes or until the crust is puffed and golden and the cheese is bubbly. Cool for 5 minutes prior to cutting.
Notes
  1. If you want a more uniform finished puff, substitute the large sliced pepperoni for the small sliced pepperoni.
A Passion for Entertaining https://apassionforentertaining.com/

Roast Chicken with Tuscan Style Beans

Published on by carol lou

 Looking for that perfect chicken dish to serve for dinner?  This is a quick to prepare and make ahead meal.  Everything is combined in the baking dish so the clean up is as easy as the preparation; key to entertaining when I plan a meal.  There is nothing worse that spending so much time in the kitchen that you cannot enjoy the company of family and friends when you entertain. Pair this chicken with a simple tossed salad and garlic bread.  The chicken will be fall of the bone tender and the beans are fragrant and perfectly complement the chicken.  Perfect with a nice glass of wine. 

 

Roast Chicken With Tuscan Style Beans

Roast Chicken with Tuscan Style Beans
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Ingredients
  1. 1 chicken, cut into pieces
  2. 2 15 oz. cans canelli beans, rinsed and drained
  3. 1 32 oz. can fired roasted tomatoes, chopped
  4. 1 fennel bulb, chopped
  5. 2 cloves of garlic, minced
  6. 1/4 cup fresh basil, diced
  7. Salt and pepper
Instructions
  1. In a large roasting pan, combine beans, tomatoes, fennel, garlic, and basil. Season with salt and pepper. Stir well to combine. Place chicken pieces on top of bean mixture. Salt and pepper chicken. Cover and bake, 325 for 1 hour. Remove cover and bake an additional 30 minutes. After 30 minutes, set oven to broil and broil chicken for 3 - 5 minutes until the skin in golden and crisp.
A Passion for Entertaining https://apassionforentertaining.com/

Hot Fudge Sauce

Published on by carol lou

I have a habit of writing in all of my cookbooks, journals, and on my recipe cards – important information to note when making any recipe.  I also have a book and assorted note cards listing each party we have had, what we served, photos of the table, amounts of all of the food served, number attending and any after party reflections.  When I write a recipe on the inside cover of a cookbook, I know that it is a great recipe.  I always place my favorite recipes in the main areas of each book.  Well, this recipe has a prime location in my collection.  On the inside cover of one of my favorite cookbooks.  I also have notes that this is my son’s favorite – to me that immediately tells me I have a winning recipe.  I think there is nothing better than a hot fudge sundae (well, maybe a peanut butter sundae) anyway, if you like hot fudge, you will love this recipe.

Hot fudge sauce

Hot Fudge Sauce
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Ingredients
  1. 4 oz. unsweetened chocolate squares
  2. 2 oz. semi-sweet chocolate squares
  3. 2 cup sugar
  4. 1/2 cup butter
  5. Pinch of salt
  6. 1 12 oz. can evaporated milk
  7. 1 teaspoon vanilla
Instructions
  1. Melt chocolate and butter over low heat, in a medium sauce pan. Add sugar and salt, bring to a boil and boil 3-5 minutes, stir frequently. Add milk and return to a boil. Boil an additional 2 minutes stirring constantly, until sauce is smooth and creamy. Remove from heat, add vanilla. Serve warm or refrigerate until needed. Sauce can easily be reheated.
A Passion for Entertaining https://apassionforentertaining.com/

Quick and Easy Taco Salads

Published on by carol lou

I am a fan of a great taco salad.  Years ago, you would have found me using a dried package of taco seasoning and adding it to ground beef to make the salad.  Over the years, I have tried to cook everything organic and with the least amount of additives (farm to table),  just like our moms did.  Restaurants lead you to believe they are on to something new – however, I don’t know about you but my mom always cooked everything fresh and from scratch.  I remember thinking how great it would be to have a sandwich on purchased bread, since I grew up only eating homemade bread.  Now, I am thrilled that I was raised by a cook, baker and chef.  You know the tale, shop the outside perimeter of the store and not the center aisles so you avoid those items that are loaded with ingredients that are best to stay away from.  Well, back to my taco salad.  For this salad I used ground turkey and seasoned the meat with one cup of organic salsa.  Delicious, easy and quick.  You can add any variation of complements to your salad, I love adding the blue corn chips.

Quick and Easy Taco Salads

Quick and Easy Taco Salads
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Ingredients
  1. 1 pound ground turkey
  2. 1 medium onion, chopped
  3. 2 tablespoons olive oil
  4. 1 cup salsa
  5. 1/2 cup water
  6. Lettuce
  7. Black beans
  8. Tomato, diced
  9. Avocado, diced
  10. Shredded cheese
  11. Sour Cream
  12. Jalapeños
  13. Tortilla chips
Instructions
  1. Heat a large sauce pan over medium high heat. Add olive oil and onion, cook until onion is transparent, 5 - 8 minutes. Add turkey, reduce heat to medium and cook until meat is no longer pink, stir frequently to break meat into small pieces. Add salsa and water, reduce heat to low, cover and cook 8 minutes.
  2. Layer desired salad ingredients in large bowls, top with turkey mixture. Serve with your favorite tortilla chips.
A Passion for Entertaining https://apassionforentertaining.com/

Luscious Lime Pie

Published on by carol lou

I have a fondness for key lime pie and my husband prefers cheesecake.  So, the solution – luscious lime pie.  I started with a graham cracker crust and revamped a cheesecake recipe for a pie.  I added the rind and juice of one lime and I think I  have a winning combination that everyone loves.  The added sour cream layer adds just the topping needed for this make ahead pie.  You can also serve this with a fruit topping if you desire.  I have also seen key lime pie on a stick, dipped in chocolate.  Interesting idea to drizzle with chocolate when serving.  I am going to try that.

luscious lime pie

 

Luscious Lime Pie
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Ingredients
  1. I prebaked graham cracker crust
  2. Filling
  3. 2 - 8 oz. packages cream cheese, softened
  4. 2 eggs, beaten
  5. 3/4 cup sugar
  6. Grated lime peel from 1 lime
  7. Juice of 1 lime
  8. 1 teaspoon vanilla
  9. Sour Cream layer
  10. 1 cup sour cream
  11. 1/4 cup sugar
  12. 1 teaspoon vanilla
Instructions
  1. Mix filling ingredients until light and smooth. Pour into prebaked crust. Bake 350 - 35 minutes.
  2. While the pie is baking, combine the sour cream, sugar, and vanilla. Set aside.
  3. After the pie has baked for 35 minutes, remove from oven and carefully spread with sour cream. Return to oven and bake an additional 10 minutes. Cool completely. Refrigerate for 4 hours.
A Passion for Entertaining https://apassionforentertaining.com/

 

Blueberry Chutney

Published on by carol lou

Looking for that perfect accompaniment to pork, chicken or ham?  Blueberry chutney is perfect to serve.  It is also wonderful with soft cheeses on a cheese board with crackers.  This will also take a turkey or ham sandwich over the top with flavor.  Add a dollop on your favorite sandwich.  I had an abundance of blueberries since they were on sale, buy 1 – get one free.  I have made so many desserts, pies and breads with blueberries this spring, I opted for a sauce that I could serve with savory dishes.   You can also refrigerate 1/2 of the chutney and freeze the other 1/2 for a later day. 

Blueberry Chutney

 

Blueberry Chutney
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Ingredients
  1. I apple, peeled and diced
  2. 1/2 cup sugar
  3. 1/2 cup orange juice
  4. 1 tablespoon grated orange rind
  5. 1 stick of cinnamon
  6. 1 teaspoon ground ginger
  7. 1/2 teaspoon crushed red pepper flakes
  8. 1/4 teaspoon pepper
  9. 1/2 cup dried cranberries
  10. 4 cups fresh blueberries
  11. 3 tablespoons red raspberry vinegar
Instructions
  1. In a medium sauce pan, combine apple, sugar, orange juice, orange rind, ginger, red pepper flakes, pepper, and cinnamon stick. Bring to a boil, reduce heat to low and cook 15 minutes. Add remaining ingredients, bring to a boil. Reduce heat to medium and cook 40 minutes until thickened. Stir occasionally. Remove cinnamon stick. Refrigerate for up to 3 weeks or freeze.
A Passion for Entertaining https://apassionforentertaining.com/

Vegetable Rice Salad with Garlic Herb Dressing

Published on by carol lou

I am always trying new salads.  What inspired this salad was my trip to the grocery and finding gourney cheese with garlic and herbs  (Boursin)  on sale.  I took that as a challenge to come up with a salad that would incorporate this cheese.  Since it is a creamy cheese, I thought about a salad dressing.  I also had asparagus, zucchini and Peppedew peppers in my refrigerator.  I think the term ‘necessity is the mother of invention’  applies to this recipe.  The results were outstanding – a new rice salad to add to my salad list. 

 vegetable rice salad 3

 

Vegetable Rice Salad with Garlic Herb Dressing
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Ingredients
  1. 3 cups cooked rice, cooled
  2. Asparagus, cut and blanched
  3. 1 medium zucchini, chopped
  4. 5 Peppedew peppers, diced
  5. 1/4 cup toasted almonds
  6. Salt and pepper, to taste
  7. Dressing
  8. 1 5.2 ounce gourney cheese with garlic and herbs (Boursin)
  9. 2 tablespoons mascarpone cheese
  10. Juice of one lemon
  11. 1/4 cup milk
  12. 1/2 cup olive oil
Instructions
  1. Combine cooked rice, asparagus, zucchini, and Peppedew peppers in a large bowl. Combine dressing ingredients, pour over rice mixture. Add salt and pepper, to taste. Stir well to combine. Refrigerate. Top with toasted almonds prior to serving.
A Passion for Entertaining https://apassionforentertaining.com/

Chocolate Toffee Brownies

Published on by carol lou

I always like checking out the origin of certain foods.  I think everyone has grown up eating brownies.  With a bit of research I find that the original brownie was a request from a Chicago socialite, Bertha Palmer, whose husband owned the Palmer House Hotel.  She asked the pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition in 1893.  She wanted something smaller than a piece of cake that would easily be eaten from boxed lunches.  So, we can thank Bertha for brownies that we all know and love. This recipe is a “bit” different since I added toffee “bits” to the batter.  Moist with a crunch from the toffee and pecans.  Perfect for a summer picnic or boxed lunch.

chocolate toffee brownies

 

Chocolate Toffee Brownies
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Ingredients
  1. 1 cup butter
  2. 1/2 cup cocoa
  3. 4 eggs
  4. 2 cups sugar
  5. 1 1/2 cup flour
  6. 1/8 teaspoon salt
  7. 1 teaspoon vanilla
  8. 1 cup pecans, chopped
  9. 1/2 cup semi-sweet chocolate chips
  10. 1/2 cup toffee bits
Instructions
  1. Preheat oven to 350. Melt butter and dissolve cocoa in the butter and set aside. Beat eggs and sugar together until light and fluffy. Beat in flour, salt and vanilla. Add cocoa and butter. Stirring well add pecans, chocolate chips and toffee bits. Bake in a greased and floured 9 x 13 inch pan for 30 minutes or until done.
A Passion for Entertaining https://apassionforentertaining.com/