Recipes

Angry Mussels

Published on by carol lou

We just love mussels.  I have cooked them many different ways, my favorite recipe is my Angry Mussel recipe.  We typically have mussels every Friday night for dinner during the summer months.  I just serve a steaming pot of mussels with bread to dip in the sauce.  Very casual, fun and delicious way to entertain and finish a busy week.  The sauce can be made before your guests arrive and all you need to do is bring it to a rolling boil and steam your mussels for approximately five minutes.  A great way to host a casual summer dinner party.

 

mussels on the porch

A steaming bowl of mussels and great wine (we served 2012 Januik Riesling from Bacchus Vineyard – Columbia Valley) always a great evening!

Angry Mussels
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Ingredients
  1. Mussels -(I plan each bag of mussels serves 2)
  2. 2 tablespoons olive oil
  3. 1/2 cup chopped celery
  4. 1/2 cup chopped onion
  5. 1/2 cup chopped carrot
  6. 1/2 cup chopped fennel
  7. 2 garlic cloves, chopped
  8. 4 spicy Italian sausage links, precooked, diced (I use Niman Ranch brand)
  9. 1 32 oz. can of fire roasted chopped tomatoes
  10. 1 1/2 cups red wine
  11. 1 cup heavy cream
  12. 1 teaspoon salt
  13. 1/2 teaspoon pepper
Instructions
  1. Heat olive oil over medium high heat in a large Dutch oven. Add celery, onion, carrots and fennel. Cook and stir occasionally until the onions are transparent 5 - 8 minutes. Add sausage and garlic. Stir and cook an additional five minutes. Add tomatoes, wine and salt and pepper. Bring to a boil, reduce heat to low and cover to 45 minutes. Stir occasionally, if sauce appears to be too thick, add additional wine. Rinse mussels and check for any cracked shells or open shells - discard those mussels. Refrigerate mussels until you are ready to cook them. When you are ready to cook the mussels, add the cream to the sauce and bring the sauce to a rolling boil. Add the mussels and cover. Cook over high heat for approximately 5 minutes or until all of the mussels have opened. Discard any mussels that do no open.
  2. Serve immediately.
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Crisp Waffles

Published on by carol lou

For years, I have made waffles.  This recipe is one of our favorites for those lazy weekends  when you have time for a relaxed breakfast.  This recipe makes waffles that are crisp on the outside and moist and delicious on the inside.  Our favorite way to serve them is very traditional – butter and maple syrup.  However, if you are adventurous and prefer fruits and other toppings, these waffles will hold up beautifully to any desired toppings.  Set your oven to 200 and keep the waffles warm as you make them.  Then you can serve everyone at the same time.

crisp waffles

Crisp Waffles
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Ingredients
  1. 2 eggs
  2. 1 3/4 cup milk
  3. 1/2 cup vegetable oil
  4. 2 cups flour
  5. 4 teaspoons baking powder
  6. 1 tablespoon sugar
  7. 1/2 teaspoon salt
Instructions
  1. Heat waffle maker. Beat eggs with hand mixer until fluffy. Beat in remaining ingredients just until smooth. Pour batter into center of preheated waffle maker. Bake until steaming stops, about 4 - 5 minutes. Watch carefully.
  2. Makes 4 - 10 inch waffles
Notes
  1. For orange waffles - substitute orange juice for the milk and beat in 3 tablespoons grated orange peel.
A Passion for Entertaining https://apassionforentertaining.com/

Focaccia Bread

Published on by carol lou

Focaccia is a flat oven-baked bread that is similar in style and texture to pizza dough. It is usually seasoned with olive oil, salt, and fresh herbs.  It can also be topped with onions, cheeses, meats, and vegetables.  My favorite way to serve Focaccia is with a side of olive oil for dipping.  I cannot tell you how many times I have made this recipe.  It is my go to bread to serve as an appetizer, or along side a main meal.  I have also baked it in various baking vessels.  This time I patted it thin and baked on a baking sheet.  I have also baked round loaves in my cast iron skillets.  It is a fantastic and easy recipe.  If you are not a bread baker, this is a recipe to try.  It is very forgiving and the results are marvelous.

focaccia

Focaccia Bread
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Ingredients
  1. 3 cups of flour
  2. 3/4 cup warm water
  3. 1 package (2 1/4 teaspoons) yeast
  4. 1 teaspoon salt
  5. 2 tablespoons olive oil
  6. 1 tablespoon honey
  7. Desired toppings - I use coarse salt and fresh rosemary
Instructions
  1. Place flour, salt, and olive oil in a food processor bowl. Mix briefly. In a separate small bowl, mix yeast and warm water. Add honey and allow to foam, approx.. 5 minutes. With the motor running, slowly add the liquid. Process until it forms a ball. If the mixture seems too dry, add additional water 1 tablespoon at a time.
  2. (If mixing by hand, mix yeast and warm water. Add honey and allow to foam. Combine remaining ingredients in a large bowl. Add liquids and combine until it forms into a ball. Remove and knead on a floured board for approx.. 5 minutes until smooth.)
  3. Cover dough and let rise until double in size, approx. 1 hour. Punch dough down. Put dough into desired greased baking dish. Pat into desired shape. Preheat oven to 425. Let dough rest for 30 minutes. Bake 15 - 20 minutes until golden brown. Serve warm.
Notes
  1. After it has rested for 30 minutes in the baking dish, I like to take my thumb and make indentations, sprinkle with salt and rosemary prior to baking.
A Passion for Entertaining https://apassionforentertaining.com/

Pulled Chicken Lettuce Wraps with Marinated Cucumbers

Published on by carol lou

During the summer months,  I just love to cook lighter meals for these hot days.  These lettuce wraps are the perfect combination that can be made ahead and heated prior to serving.  You can serve this wonderful chicken mixture in chilled lettuce cups.  If you have those hungry fans in your kitchen, the pulled chicken is also delicious on a bun, if you prefer.  The addition of the marinated cucumbers add the zing that takes these over the top.

Pulled Chicken Lettuce Wraps

Pulled Chicken Lettuce Wraps with Marinated Cucumbers
Serves 4
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Ingredients
  1. 1/4 cup light brown sugar
  2. 1 tablespoon chili powder
  3. 2 teaspoons ground cumin
  4. Salt and pepper, to taste
  5. 1/2 teaspoon paprika
  6. 1 pound boneless, skinless chicken breasts
  7. 2 teaspoons olive oil
  8. 1 medium onion, thinly sliced
  9. 1 cup chicken broth
  10. 1 tablespoon balsamic vinegar
  11. Boston Bibb lettuce leaves or lettuce leaves of your choice
  12. Marinated cucumbers
  13. 1/4 cup cider vinegar
  14. 2 tablespoons light brown sugar
  15. 1/4 teaspoon salt
  16. 1 cucumber, thinly sliced
Instructions
  1. Combine first six ingredients. Rub surface of the chicken with this mixture. Heat oil in a large skillet over medium-high heat. Add chicken, cook 2 minutes per side. Remove from the pan. Add onion and cook 2 minutes or until tender, stirring constantly. Return the chicken to the pan; add broth. Bring to a boil and cover, reduce heat and simmer 30 minutes or until the chicken is tender. Remove from the heat. Remove the chicken from the pan and shred with 2 forks. Return the chicken to the pan. Bring to a boil; reduce heat and simmer uncovered for 15 - 25 minutes or until liquid is absorbed. Stir in balsamic vinegar. Combine the cider vinegar, brown sugar and salt for the marinated cucumbers. Add the cucumber slices and marinate in refrigerator for 10 minutes. Remove slices, discard marinade.
  2. Serve chicken in lettuce leaves, top with cucumbers.
A Passion for Entertaining https://apassionforentertaining.com/

Blueberry Cheesecake Ice Cream

Published on by carol lou

Years ago, I remember my mother in law made this delicious blueberry cheesecake ice cream.  I think she had just purchased an ice cream machine and was having a wonderful time with many new recipes.  To make a long story short, my husband and I still remember when she made this ice cream.  I searched for her recipe, I am sure I have it somewhere in my recipe stash, but still am unable to put my hands on it.  So, next step, try to figure out a recipe for blueberry cheesecake ice cream.  I think this one hits the mark for an amazing ice cream flavor.  I took a few graham crackers from the box, brushed them with butter and dusted them with sugar, baked them, crumbled them and added them to this recipe.  Just the crunch needed to simulate the graham cracker crust found in many cheesecakes.  Watch out – I might just have a new flavor – Blueberry Hill. ( watch the attached video from 1956 – Fat’s Domino singing a classic! ).  Enjoy!

blueberry cheesecake ice cream

 

Blueberry Cheesecake Ice Cream
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Ingredients
  1. Ice Cream
  2. 14 ounces cream cheese, room temperature
  3. 1 cup sugar
  4. 1/2 teaspoon salt
  5. 1/4 cup mascarpone
  6. 1/4 cup heavy cream
  7. 3/4 cup whole milk
  8. 2 teaspoons vanilla extract
  9. 1/4 cup sour cream
  10. Blueberry filling
  11. 1/2 cup water
  12. 1/2 cup sugar
  13. 1 tablespoon cornstarch
  14. 1 pint blueberries
  15. Graham Cracker crumbs
  16. 4 large graham crackers
  17. 1 tablespoons melted butter
  18. 1 tablespoon sugar
Instructions
  1. For the ice cream, blend all of the ice cream ingredients in a mixer and blend until smooth and fluffy. Refrigerate for 2 hours or overnight.
  2. Blueberry Sauce - mix sugar and cornstarch in a medium sauce pan, slowly add water and stir until smooth. Add blueberries. Over medium heat, bring to a boil and cook stirring frequently until thick and clear. Cool and refrigerate.
  3. Graham crackers - preheat oven to 350. Brush crackers with melted butter and dust with sugar. Bake 5 minutes. Cool and break into small small pieces, set aside.
  4. Pour ice cream mixture into ice cream machine and process following manufacturer guidelines. When ice cream cycle is complete, scoop into a large bowl. Pour in blueberry mixture and add graham crumbs. Fold in ingredients slowly, just a few turns of the spatula. Put ice cream in a freezer container and freeze until serving.
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Macaroni Salad

Published on by carol lou

Macaroni Salad is a summer staple.  I am sure everyone has a family recipe or favorite recipe they make during the summer.  There are so many variations to this basic salad.  I even think that the term ‘macaroni’ has gone by the wayside in favor of pasta salad or other more intriguing names.  However, I think there is nothing better to accompany grilled foods that a wonderful macaroni salad.  I added my favorite pepper, Peppedews to this salad.  If you prefer a more mild flavor you can certainly use chopped pimentos in place of the Peppedews.   This is a best made early in the day or the day prior, so the wonderful flavors can meld together.  If desired, you can certainly add tuna, chicken, shrimp or crabmeat to the salad.

macaroni salad

 

Macaroni Salad
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Ingredients
  1. 1 1/2 cups small shell or elbow macaroni, cooked according to package directions
  2. 1 tablespoon olive oil
  3. 2 stalks of celery, diced
  4. 5 Peppedew peppers, chopped
  5. 2 hard boiled eggs chopped
  6. 1 tablespoon Dijon mustard
  7. 1 tablespoon celery seed
  8. 1 tablespoon sweet pickle relish
  9. 1/2 cup mayonnaise
  10. 1/2 cup sour cream
  11. Salt and pepper, to taste
Instructions
  1. Drain pasta and mix with olive oil. Chill. Add all of the remaining ingredients. Chill until serving.
A Passion for Entertaining https://apassionforentertaining.com/

Summer Chicken or Cornell Chicken

Published on by carol lou

Growing up in Western New York, there was only one  recipe that I remember having every summer.  That is this chicken recipe for grilled chicken also called Cornell Chicken.  After searching the internet I found the origin of this recipe.  This central New York specialty was invented by Dr. Robert Baker, a professor at New York’s Cornell University. He wanted to create a delicious way to grill smaller chickens, so that the local farms could sell more birds, sell them sooner, and more affordably.  What he did was create a recipe that will be used for generations.  When I was a child, I always remember that every picnic or barbeque had grills set up and dozens of pieces of chicken being cooked and slathered with this recipe.  If you have not tried it, I encourage you to give it a try.  It is absolutely fantastic.

summer chicken

 

Summer Chicken
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Ingredients
  1. 2 cups cider vinegar
  2. 1 cup canola oil
  3. 1 egg
  4. 2 tablespoons salt
  5. 1 tablespoon poultry seasoning
  6. 1 teaspoon black pepper
  7. Assorted cut-up chicken pieces, skin on - bone-in
Instructions
  1. Combine vinegar, oil, egg, and seasonings. Shake well. Refrigerate if not using immediately. Prepare grill - over medium coals cook the chicken approximately 40 - 50 minutes (internal temp. 165), turning frequently and basting each time you turn the chicken. (Discard unused marinade)
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Skewered Shrimp with Chipolte Adobe Sauce

Published on by carol lou

When we were traveling in Wisconsin last weekend, during the Memorial Day Holiday, we had a fantastic shrimp appetizer at one of our favorite restaurants..  We were eating at the Red Eye Brewing Company in Wausau, WI.  On the appetizer menu they had skewered shrimp with aioli.  Let’s just say it was perfect and we all commented on how great it was.   As I always do when I find a dish that I want to recreate at home, I took a photo, enjoyed the wonderful meal and headed home with a great recipe inspiration.  Instead of serving these with aioli, I thought a chipotle dip with seasoned shrimp would be my take on this recipe.  This is one of the best new creations I have made – I think you will agree.  Six ingredients and sensational flavor – easy and delicious!

skewered shrimp

Skewered Shrimp with Chipolte Adobo Sauce
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Ingredients
  1. Raw jumbo shrimp, peeled and deveined, tail on
  2. Bamboo skewers, soaked in water
  3. Garlic salt
  4. Cumin
  5. Chili Powder
  6. Chipolte Sauce
  7. 3/4 cup sour cream
  8. 2 chipotle peppers in adobe sauce, chopped
Instructions
  1. Thread each skewer with one shrimp - refer to photo
  2. Lightly dust the shrimp with garlic salt, cumin and chili powder.
  3. Prepare sauce by combining sour cream and chipotle peppers - refrigerate until serving. If you like a sauce with more kick - add an additional pepper.
  4. Grill the shrimp over medium hot coals approx. 2- 3 minutes per side, until they are no longer opaque, do not overcook or they will be tough.
  5. Serve the shrimp with the chipotle sauce.
A Passion for Entertaining https://apassionforentertaining.com/

Chutney Chicken Salad

Published on by carol lou

I just love making cold salads for dinner during these warm summer months.  They are easy to prepare and this salad can be made in advance, as a matter of fact, this salad is better when made early in the day.  The flavors blend after being refrigerated covered for 4 hours or overnight.  This is a great salad to serve with a glass of chilled white wine.  That is my type of summer dinner!

chutney chicken salad

 

Chutney Chicken Salad
Serves 6
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Ingredients
  1. 2 cooked chicken breasts, cut into 1 1/2 inch pieces
  2. 1 apple, diced
  3. 1 cup fresh pineapple, diced
  4. 1/2 cup dried cherries
  5. 3 tablespoons chutney
  6. 1 cup mayonnaise
  7. 1 teaspoon curry powder
  8. Salt to taste
  9. Chilled cantaloupe, halved, peeled and seeded
  10. 1 cup coarsely chopped nuts
  11. Lettuce for garnish
Instructions
  1. In a medium bowl, combine the chicken, apple, pineapple, cherries, chutney, mayonnaise, curry powder, and salt. Cover and refrigerated 4 hours or overnight.
  2. When serving, place the lettuce leaves on individual chilled plates, Cut the bottoms of each cantaloupe half and cut into thick rings. Mound the salad in the center of the cantaloupe, top with chopped nuts.
A Passion for Entertaining https://apassionforentertaining.com/

Vegetable Pasta Salad with Lemon Dill Buttermilk Ranch Dressing (Vango Salad)

Published on by carol lou

Years ago, when we lived in the Upper Peninsula of Michigan, we had a favorite dive hang-out.  Yes, it was a true dive, but the food was delicious.  They made this pasta salad with fettuccine and a dill ranch dressing.  To this day, we still remember the salad and I think I this combination is very close to the original.  I have added the name Vango Salad since that was the restaurant that inspired this dish.  I hope you like it as much as we do.  It is a real throw back recipe for me.

Vegetable Pasta Salad

Vegetable Pasta Salad with Lemon Dill Buttermilk Ranch Dressing
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Ingredients
  1. 1/2 pound fettuccine, cooked according to package directions
  2. Assorted diced or shredded vegetables (zucchini, carrots, celery, peas, or any preferred combination)
  3. Lemon Dill Buttermilk Ranch Dressing
  4. 3/4 cup buttermilk
  5. 3 tablespoons sour cream
  6. 2 tablespoons mayonnaise
  7. 2 teaspoons chopped dill
  8. 1 teaspoon chopped chives
  9. 1 teaspoon grated lemon peel
  10. 1/2 teaspoon Dijon mustard
Instructions
  1. Cook pasta according to package directions, drain. In a large mixing bowl, combine pasta and assorted vegetables. Combine all of the dressing ingredients in a jar and shake vigorously. Pour desired amount over salad ingredients. Mix well. Refrigerate. Just prior to serving, add a bit more dressing if salad appears dry.
A Passion for Entertaining https://apassionforentertaining.com/