Recipes

Zucchini Slaw

Published on by carol lou

I am always looking for unique and different ways to serve vegetables.  This zucchini recipe is perfect to serve as an accompaniment to grilled meats, hamburgers, and hot dogs.  A step away from classic slaw – destined to become a family favorite.

zucchini slaw

 

Zucchini Slaw
Serves 8
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Ingredients
  1. 1/2 cup mayonnaise
  2. 3 tablespoons white wine vinegar
  3. 1 tablespoon sugar
  4. 1 teaspoon caraway seed
  5. 4 cups shredded zucchini
  6. 1/4 cup thinly sliced green onion
  7. 3 large crisp apples, cored and diced
  8. Salt and pepper, to taste
Instructions
  1. Combine mayonnaise, vinegar, sugar, and caraway seed in a small bowl. Whisk thoroughly.
  2. In a large bowl, toss the zucchini, onions, and apples together. Pour the dressing over the zucchini mixture and season with salt and pepper. Serve immediately.
Notes
  1. I like to start my adding only 1/2 of the dressing to the zucchini mixture. I add additional dressing until I have the perfect consistency. I prefer a slaw that is not to "soupy"!
A Passion for Entertaining https://apassionforentertaining.com/

Pasta Salad with Artichokes and Tuna

Published on by carol lou

This is the perfect salad for a picnic or dinner on the porch.  If you prefer, you can certainly substitute cold grilled tuna or shrimp for the canned tuna.  This would be the perfect salad to serve with a savory bread and a chilled white wine.  How many ways can you say marvelous!  That is what this salad is!

pasta salad with tuna and artichokes

Pasta Salad with Artichokes and Tuna
Serves 4
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Ingredients
  1. 4 ounces pasta, cooked according to package directions
  2. 6 oz. jar marinated artichokes, chopped
  3. 1 can tuna, drained and flaked
  4. 1 tablespoon lemon juice
  5. 1/2 cup shredded carrots
  6. 2 tablespoons grated parmesan cheese
  7. 3 tablespoons olive oil
  8. 1 tablespoon capers, drained
  9. 1 tablespoon chopped Italian parsley
  10. Salt and pepper, to taste
Instructions
  1. Cook pasta and drain. Toss with olive oil. Let cool. Toss with remaining ingredients until well combined. Chill.
Notes
  1. When serving, it is great with a drizzle of olive oil on top.
A Passion for Entertaining https://apassionforentertaining.com/

Huevos Rancheros

Published on by carol lou

Here is a recipe sure to be appreciated on Cinco de Mayo. This holiday that commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla has become a day to celebrate wonderful Mexican food.  Huevos Rancheros is just the recipe for May 5th.  Even though this is a traditional breakfast dish, I think it is delicious anytime – breakfast, lunch or dinner.  Easy, delicious, and festive – just my type of recipe.  Enjoy!

Huevos Rancheros

Huevos Rancheros
Serves 2
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Ingredients
  1. 1 tablespoon unsalted butter
  2. 4 eggs
  3. 2 - 8 inch flour tortillas
  4. 1 cup shredded Monterey Jack Cheese or Cheddar Cheese
  5. 1/2 cup black beans
  6. 4 tablespoons salsa
  7. 3 tablespoons sour cream
Instructions
  1. In a 10 - 12 inch skillet, over medium heat, melt butter and fry eggs until desired doneness. Remove eggs. Place one tortilla in pan to soften for 30 - 45 seconds, flip. Place 2 eggs, 1/2 of the cheese, salsa, and beans on 1/2 side of the tortilla. Fold tortilla in half. Cook 1 minute, flip and cook an additional minute. Remove and repeat with the other tortilla. Add the first tortilla to the pan when the 2nd tortilla is finished to reheat. Serve both tortillas with sour cream and additional salsa.
A Passion for Entertaining https://apassionforentertaining.com/

Chopped Chicken Salad with Homemade Chips

Published on by carol lou

One thing I learned years ago when living in Texas, was how to make fresh tortilla chips.  I still make these chips and they are a favorite.  I remember when our children were young and they could not wait to have these for dessert sprinkled with cinnamon and sugar. After flying home from a fun weekend in Atlanta, I thought that a chopped salad would be quick and easy on this warm spring day.  I combined orange juice and spices for a wonderful marinade for the chicken.  I would plan on one chicken breast per person.  The salad ingredients can easily be adjusted for a larger crowd.  The only dressing needed is a dollop of sour cream and salsa. Check back for more postings on my food findings in Atlanta this weekend, a great food town for inspiration.

chopped chicken salad

homemade chips

 

Chopped Chicken Salad with Homemade Chips
Serves 4
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Ingredients
  1. 1/2 cup orange juice
  2. 1/2 teaspoon chili powder
  3. 1/2 teaspoon dried oregano
  4. 1/4 teaspoon paprika
  5. 1/4 teaspoon cumin
  6. 1/8 teaspoon cayenne pepper
  7. 4 boneless skinless chicken breasts
  8. Chopped romaine
  9. Shredded carrots
  10. 1 can black beans, rinsed and drained
  11. Chopped tomato
  12. Chopped avocado
  13. Chopped green pepper
  14. Sliced jalapeños
  15. Sour cream
  16. Salsa
  17. Flour tortillas
  18. Canola oil
Instructions
  1. Combine orange juice and spices in a large zip top bag. Mix ingredients in bag. Add chicken and place in refrigerator for 1 - 2 hours. Rotate occasionally.
  2. Prepare salad ingredients and place in individual bowls.
  3. To grill the chicken, over medium high heat place chicken on grill and grill for approx. 20 minutes, turning twice. Chicken is done when it reaches 165 degrees. Remove from heat.
  4. Slice chicken and place on top of salad, add one dollop of sour cream and salsa. Serve with homemade tortilla chips.
Notes
  1. Homemade tortilla chips
  2. In the bottom of a large heavy skillet, put in enough canola oil to cover bottom and you should have approx.1/4 inch layer of oil in the skillet. Heat over medium high heat, watching carefully. Cut tortillas into 8 wedges. To determine if the oil is hot enough, with tongs, dip a tortilla in the oil and if the oil begins to bubble around the tortilla, the oil is hot enough. Carefully slide tortilla pieces into the hot oil, turn as soon as one side is slightly browning. Each batch of chips takes only about 10 - 12 seconds in the oil. Carefully remove chips from the oil and place on a paper towel lined sheet. Let cool slightly and serve.
A Passion for Entertaining https://apassionforentertaining.com/

Picadillo Bowl

Published on by carol lou

Hands down, this is one of my husband’s favorite recipes.  As a matter of fact, this was the first meal he cooked for me when we were dating.  His mother received this recipe when he was a child living in Key West, Florida.  Since that day, I think it is safe to say that this recipe is an entire families favorite.  The unique combinations of flavors is wonderful served with rice.  It is also good as a filling for tacos or empanadas.  The name picadillo comes from the Spanish word “picar” which means “to mince” or “to chop”.  You will notice all of the ingredients are chopped and cooked together, a great combination.  I like to serve various hot sauces with picadillo. 

picadillo bowls

 

Picadillo Bowl
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Ingredients
  1. 1 lb. ground beef
  2. 2 - 3 tablespoons olive oil
  3. 1 medium onion, chopped
  4. 1 clove garlic, minced
  5. 1 13.5 oz. cans chopped tomatoes
  6. 1 tablespoon vinegar
  7. 1 green pepper, chopped
  8. 1/4 cup raisins
  9. 1/4 cup sliced green stuffed olives
  10. 1 tablespoon brown sugar
  11. 2 tablespoons capers
Instructions
  1. Heat olive oil in a large skillet with a cover over medium heat. Add onions, garlic, and green pepper and cook until tender. Add ground beef and stir fry until brown. Add tomatoes and remaining ingredients. Cover and simmer for 30 - 40 minutes. Serve over rice.
  2. Serves 4 - 6
A Passion for Entertaining https://apassionforentertaining.com/

 

Citrus Rosemary Olive Oil Cake

Published on by carol lou

  I was looking through my pantry for inspiration and there was Greek Olive Oil from Spartan Oil looking right at me.  I immediately thought of making an olive oil cake.  I have made these cakes before but this time I wanted to add a few things to make a truly unique cake.  I started with assorted citrus, tossed in chopped rosemary and amaretto and topped it with a orange amaretto glaze.  No mixer needed to assemble this gem. One mixing bowl, one whisk and basic ingredients and you have a sensational dessert!

citrus olive oil cake

Citrus Rosemary Olive Oil Cake
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Ingredients
  1. Zest of 1 orange, 1 lemon, and 1/2 lime
  2. 1/4 cup citrus juice (juice fruit after zesting)
  3. 4 eggs
  4. 1 cup sugar
  5. 1/2 olive oil
  6. 1 cup flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1 tablespoon amaretto (1/2 teaspoon almond extract can be substituted)
  10. 1 tablespoon chopped fresh rosemary
  11. Glaze
  12. 1/2 cup sugar
  13. 2 tablespoons orange juice
  14. 1 tablespoon amaretto (1 teaspoon almond extract can be substituted)
Instructions
  1. Preheat oven to 350.
  2. Grease and flour a 10 inch springform pan.
  3. Combine flour, salt and baking powder in a small bowl. Add zest and rosemary, toss well.
  4. Juice the fruits to make 1/4 cup.
  5. In a large bowl, whisk the eggs. Add the sugar and whisk until frothy (approx. 1 minute). Add juice and whisk in. While whisking add the olive oil. Stir in the amaretto. Add the flour mixture and mix until batter is smooth. Pour into prepared pan.
  6. Bake 350, 40 - 50 minutes until cake tester comes out clean.
  7. Combine glaze ingredients and set aside while cake is baking.
  8. Remove from oven, let sit 10 minutes.
  9. Remove from pan and spoon glaze slowly over warm cake.
  10. Cool completely.
  11. This cake is better if it sits 24 hours prior to serving.
A Passion for Entertaining https://apassionforentertaining.com/

Sour Cream Chicken Enchiladas

Published on by carol lou

If you love Mexican cooking, you will love this recipe.  I always make extra to freeze for a later day.  Nothing better than having a busy week and having a wonderful meal ready to bake in the freezer.  I purchase chicken breasts with the bone and skin on and roast them for this recipe.  Simply salt and pepper the chicken and bake at 350 for 45 minutes.  Then shred the chicken and you are ready to make enchiladas.  Delicioso!   

Sour Cream Chicken Enchiladas

 

Sour Cream Chicken Enchiladas
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 clove of garlic, minced
  3. 1 medium onion, diced
  4. 1 28 oz. can chopped tomatoes with juice
  5. 1 8 oz. can tomato sauce
  6. 1 small can chopped green chilies
  7. 1/2 teaspoon cumin
  8. 1 teaspoon chili powder
  9. 1/2 teaspoon basil
  10. 1/2 teaspoon oregano
  11. 1 package flour tortillas (8)
  12. 1 cup sour cream
  13. 2 chicken breasts, cooked and shredded
  14. 1 1/2 cup shredded Monterey Jack cheese
Instructions
  1. Saute onions in olive oil until transparent, add garlic and cook an additional minute. Add tomatoes, tomato sauce, green chilies, and spices. Simmer for 45 minutes, stirring occasionally. Coat bottom of one 9 x 13 inch baking dish with 3/4 cup sauce. Dip tortillas in warm sauce; fill each with shredded chicken and cheese. Roll tortillas and place in baking dish. Repeat until tortillas are filled. Add 1 cup of sour cream to remaining sauce left in pan; pour over filled enchiladas. Top with remaining cheese. Cover and bake 350 for 30 minutes. Remove cover and cook an additional 10 minutes. Let rest 5 - 10 minutes prior to serving. Serves 4 - 6.
Notes
  1. If you like a spicier sauce, you can easily adjust seasonings.
A Passion for Entertaining https://apassionforentertaining.com/

Warm Goat Cheese Appetizer

Published on by carol lou

This appetizer highlights the warm goat cheese layer that supports the pepper and fennel topping.  Perfect make ahead appetizer that you bake ten minutes prior to serving.  Perfect accompaniment for an outdoor party with a marvelous glass of wine.  That is my type of entertaining!

warm goat cheese appetizer

Warm Goat Cheese Appetizer
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Ingredients
  1. I small fennel bulb, thinly chopped
  2. 3 assorted color bell peppers, thinly sliced
  3. 1 tablespoon fresh rosemary
  4. 1 tablespoon fresh basil, chopped
  5. Salt and pepper, to taste
  6. 2 tablespoons balsamic vinegar
  7. 2 tablespoons olive oil
  8. 1 log of goat cheese
  9. 2 tablespoons pine nuts
  10. Crackers for serving
Instructions
  1. Slice goat cheese and place in a small ovenproof baking dish. Press goat cheese to cover bottom of dish.
  2. In a medium skillet, heat the olive oil. Add the fennel, peppers, rosemary, basil, salt and pepper and cook over medium high heat for 5 minutes, Stir frequently. Remove from heat and add balsamic vinegar. Spoon over goat cheese. Top with pine nuts. Bake 350 for 10 minutes.
  3. Serve with crackers.
A Passion for Entertaining https://apassionforentertaining.com/

Blackberry Cream Cheese Pie

Published on by carol lou

If you have avoided making pies because you do not want to deal with making a pie crust, this recipe is for you.  The crust is an oatmeal crust that you pat into the pan.  Oatmeal crust, cream cheese layer and fresh berries, what a combination.  This recipe could be adapted to any berry, such as, strawberries, red raspberries, and blueberries.  Equally delicious and easy.

 apaap

 

Blackberry Cream Cheese Pie
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Ingredients
  1. Crust
  2. 1 cup flour
  3. 1/4 cup quick cooking oats
  4. 3 tablespoons brown sugar
  5. 1/2 cup melted butter
  6. 2 tablespoons grated orange zest
  7. Filling
  8. 1 egg
  9. 1/4 cup sugar
  10. 3 oz. cream cheese
  11. 2 tablespoons sour cream
  12. 1/2 teaspoon vanilla
  13. Topping
  14. 1/2 cup blackberries
  15. 1/3 cup water
  16. 1/2 cup sugar
  17. 1 1/2 tablespoons cornstarch
  18. Additional 1/3 cup water
  19. 3 - 6 oz. containers of blackberries
Instructions
  1. Preheat oven to 350.
  2. Oatmeal crust - Mix flour, oatmeal, brown sugar, orange zest, and butter. When well mixed, press into a 9 " pie pan.
  3. Cream Cheese Filling - Beat egg, 1/4 cup sugar, cream cheese, sour cream and vanilla until smooth, pour into prepared crust. Bake at 350 degrees for 20 - 25 minutes, until set. Remove from oven and cool.
  4. When cool - Put as many blackberries as will fit on top of the cooked and cooled filling.
  5. Blackberry Topping - Simmer 1/2 cup blackberries with 1/3 cup water for 3 minutes, crush berries as they cook. Mix sugar with cornstarch and 1/3 cup of water. Add to blackberries and cook until thick and clear. Spoon thickened sauce over berries. Chill and serve with whipped cream.
A Passion for Entertaining https://apassionforentertaining.com/

Roasted Parmesan Kale

Published on by carol lou

Ever walk past kale and wonder what to do with it?  It is currently the “it” vegetable, you see it everywhere and it is the buzz in the food world.  Well, my husband does not like raw kale and not keen on me putting it in a salad.  So, as I do with every other vegetable – I thought I would roast it!  It is amazing what a three hundred fifty degree oven can do.  This kale is crispy and delicious.  I added garlic powder and grated parmesan cheese.  Let’s just say – my non-kale lover thought it was delicious!

Roasted parmesan kale

Roasted Parmesan Kale
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Ingredients
  1. 1 bunch of kale
  2. Olive oil
  3. 1 tablespoon grated parmesan cheese
  4. 1/8 teaspoon garlic powder
  5. Salt and pepper, to taste
Instructions
  1. Remove leaves of kale from the stems.
  2. Wash thoroughly, kale has a tendency to be very sandy - I soaked the leaves in a large bowl of water for a few minutes. Removed and repeated. Then I wrapped the leaves in layers of paper towels to absorb all of the remaining water.
  3. Preheat oven to 350.
  4. Spread kale out on a cookie sheet. Drizzle with olive oil, sprinkle with salt, pepper, garlic powder, and parmesan cheese.
  5. Bake for 10 minutes. Remove from oven and serve.
A Passion for Entertaining https://apassionforentertaining.com/