Recipes

Raspberry Herb Grilled Pork Tenderloin

Published on by carol lou

There are so many terrific ways to cook and serve pork tenderloin.  Pork tenderloin is the perfect entrée for quick family dinners, dinner parties, or casual dining.  This recipe is make ahead, marinate in the morning and grill when you are ready to eat.  How may ways can I say – easy and marvelous.

 raspberry grilled pork tenderloin

 

Raspberry Herb Grilled Pork Tenderloin
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Ingredients
  1. 1/2 cup raspberry vinegar
  2. 2 cloves garlic, minced
  3. 1 tablespoon Dijon mustard
  4. 1 tablespoon honey
  5. 1 tablespoon fresh thyme leaves
  6. 1 teaspoon coarsely ground black pepper
  7. 2 pork tenderloins
Instructions
  1. Combine raspberry vinegar, garlic, mustard, honey, thyme, and pepper in a large zip top bag. Add pork, turn to coat. Refrigerate for at least 2 hours and up to 24 hours, occasionally turning.
  2. Prepare grill. Remove tenderloins for marinade and reserve marinade for basting while cooking. (Do not serve uncooked marinade). Cook over medium heat for 8 - 10 minutes, turn on all four sides (I prefer 155 - 160 degrees for medium). Baste often with reserved marinade. Remove from heat, tent with foil and let rest for 10 minutes. Slice on the diagonal and serve.
A Passion for Entertaining https://apassionforentertaining.com/

Apricot Shrimp

Published on by carol lou

The great thing about stir-fry dinners is you can quickly prepare dinner and it provides your vegetables and protein in one easy dish.  If you pre-chop the vegetables and have them ready to go – you can have dinner on the table in under 30 minutes.  One dish and one wonderful meal – perfect for entertaining or a quick family meal. 

apricot shrimp

Apricot Shrimp
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Ingredients
  1. 1/2 cup chopped dried apricots
  2. 1/3 cup apricot brandy or apple juice
  3. 1 tablespoon lemon juice
  4. 1 tablespoon soy sauce
  5. 2 teaspoons cornstarch
  6. 1/8 teaspoon freshly ground black pepper
  7. 2 tablespoons butter
  8. 1 tablespoon vegetable oil
  9. 1 green bell pepper, cut lengthwise into 1/4 inch strips
  10. 1/2 cup sliced green onions
  11. 4 cups snow peas
  12. 1 pound shrimp, shelled and deveined
  13. 1/4 cup toasted slivered almonds
  14. Hot cooked rice
Instructions
  1. Combine the apricots and brandy in a small bowl and let stand for 15 minutes.
  2. Mix the lemon juice, soy sauce, cornstarch, and pepper in a small bowl, set aside.
  3. Heat the butter and oil in a large skillet or wok over high heat. Add the shrimp and cook just until they loose their transparency. Remove from the skillet. Add the green pepper, green onion, garlic and snow peas and cook, stirring constantly for 3 minutes. Add the apricot mixture and cook for 2 minutes. Return shrimp to the pan and stir for 1 - 2 minutes and stir in the cornstarch mixture and cook until thickened, approx. 2 minutes more. If you prefer more sauce, you can add additional soy sauce to the cornstarch mixture.
  4. Serve over hot cooked rice, top with toasted almonds.
A Passion for Entertaining https://apassionforentertaining.com/

Amaretto Cream with Fresh Berries

Published on by carol lou

Looking for that perfect dessert that can be made ahead, easy to prepare, and in your freezer?  This dessert is just the one for your next dinner.  I have made these for years and every time I serve them, everyone loves them.  Great to top with whatever fresh fruit is in season.  Quick, easy, delicious……

amaretto cream

Amaretto Cream
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Ingredients
  1. 1 8 oz. package, cream cheese, softened
  2. 1/2 cup sugar
  3. 1/4 cup amaretto
  4. 1 cup whipping cream, whipped
  5. Fresh fruit for topping
  6. Fresh mint for garnish
Instructions
  1. Combine cream cheese, amaretto and sugar in a medium bowl, beat until smooth. Fold in whipped cream. Line a baking sheet with parchment. Drop 8 equal mounds on sheet, smooth with a knife and make an indentation in the top. Freeze.
  2. When ready to serve, remove from the freezer and top with fresh berries. Garnish with mint.
Notes
  1. I like to mix sliced fresh fruit with 2 tablespoons of sugar, stir and refrigerate 2 - 4 hours prior to serving.
A Passion for Entertaining https://apassionforentertaining.com/

Steak Salad with Parmesan Vinaigrette

Published on by carol lou

In my opinion, it is hard to beat a wonderful steak salad.  I wanted to create a salad that incorporated ingredients that would be found in your favorite steakhouse.  Spinach, mushrooms, tomatoes (I loved those large grilled tomatoes they serve), squash, avocado, steak and a vinaigrette.   I marinated the steak in our favorite marinade, grilled until medium rare, sliced and served on top of all of the salad ingredients.  I then drizzled the vinaigrette over the steak.  Let’s just say – steakhouse wonderful!

steak salad with parmesan vinaigrette

Steak Salad with Parmesan Vinaigrette
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Ingredients
  1. Marinated Grilled Flank Steak
  2. Flank steak - size depending on number serving
  3. Juice of one lemon
  4. 1/2 cup soy sauce
  5. 1/4 cup red wine
  6. 3 tablespoons canola oil
  7. 2 tablespoons Worcestershire sauce
  8. 1 large clove garlic, minced
  9. 2 tablespoons chopped chives
  10. 1 teaspoon black pepper
  11. Vinaigrette
  12. 2/3 cups vegetable oil
  13. 1/4 cup red wine vinegar
  14. 2 tablespoons honey
  15. 1 clove garlic, minced
  16. Salt and pepper, to taste
  17. 1 teaspoon Dijon mustard
  18. 1 teaspoon Worcestershire sauce
  19. 1 teaspoon paprika
  20. 1/3 cup grated parmesan cheese
  21. Salad ingredients
  22. Mixed greens
  23. 8 oz. sliced mushrooms, sautéed in 2 tablespoons of butter
  24. 1 yellow squash, grated
  25. 2 large tomatoes, sliced
  26. 1 avocado, cubed
Instructions
  1. Combine marinade ingredients and marinate steak in large ziptop bag, 2 - 12 hours, prior to grilling.
  2. Just prior to serving, grill steak (approx. 9 minutes per side for medium rare) and slice on the diagonal into thin slices.
  3. Vinaigrette
  4. Combine all ingredients and refrigerate.
  5. To serve, combine salad ingredients in a large salad bowl, top with sliced steak and drizzle with dressing.
A Passion for Entertaining https://apassionforentertaining.com/

Avocado Chicken

Published on by carol lou

This recipe is one of our family favorites.  When our children would come home from college, many times, this was one of their requested dinners.  A perfect cooked chicken breast, topped with sliced tomatoes, avocado and floating in a rich cream sauce.  Great served with rice and a roasted green vegetable.

stage 1 avocado chicken

First step, brown the chicken breasts in butter

stage 2 avocado chicken

                                                                                         Chicken, avocado and tomato layer in baking dish

 

avocado chicken

 

Avocado Chicken
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Ingredients
  1. 4 whole chicken breasts halved, skinned, boned and pounded to even thickness
  2. Lemon juice
  3. Salt and pepper, to taste
  4. 3 tablespoons unsalted butter
  5. 1/4 cup chicken broth
  6. 1/4 cup dry white wine
  7. 1 cup heavy cream
  8. Grated nutmeg
  9. 8 slices ripe but firm avocado, peeled and thinly sliced
  10. 12 slices tomato
  11. 1/4 cup grated Gruyere cheese
Instructions
  1. Lightly rub chicken breasts with lemon juice and sprinkle with salt and pepper.
  2. Heat the butter in a medium skillet until foamy and sauté the chicken breasts, turning to keep coated with butter. Cook 8 - 12 minutes, or until done. Remove chicken from skillet and place on a shallow baking dish.
  3. Add the broth and wine to the butter in the skillet. Reduce over high heat until syrupy. Add the cream stir until the mixture thickens and coats a spoon. Add nutmeg, salt and pepper, to taste.
  4. Arrange the chicken breasts, avocado, and tomato slices alternately in shallow baking dish.
  5. Cover with the sauce and top with the grated cheese.
  6. Place under the broiler until bubbly.
  7. Serves 4
A Passion for Entertaining https://apassionforentertaining.com/

Blueberry Bread

Published on by carol lou

This bread is bursting with blueberries.  When fresh fruit is in season, what a great time to bake fruit breads.  This bread freezes beautifully.  Perfect for those last minute gatherings, quick breakfast, or picnic in the park. I always like to have something in the freezer for those unexpected last minute needs.  Great to serve with salads, egg dishes or just plain, as a snack.

blueberry bread

Blueberry Bread
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Ingredients
  1. 1 cup sugar
  2. 1/2 teaspoon salt
  3. 1 cup water
  4. Grated peel of one large orange
  5. 2 1/2 cups flour
  6. 1 tablespoon baking powder
  7. 2 eggs
  8. 2 teaspoons vegetable oil
  9. 1 cup blueberries
Instructions
  1. Preheat oven to 350
  2. Grease and flour 9 x 5 inch bread pan.
  3. Combine sugar, water, salt and orange rind in small sauce pan. Bring to a boil and remove from heat. Measure syrup and add enough water to make 1 1/2 cups. Cool. Combine flour and baking powder in a large bowl. Beat eggs and add vegetable oil to eggs. When the sugar mixture has cooled, add to dry ingredients. Add egg mixture. Stir until just combined. Fold in blueberries. Pour into prepared pan.
  4. Bake 60 minutes or until toothpick inserted in center, comes out clean.
  5. Cool for 10 minutes on a wire rack.
  6. Remove bread from pan, cool completely.
A Passion for Entertaining https://apassionforentertaining.com/

 

Bourbon Orange Chicken Legs

Published on by carol lou

Do you ever have one of those days when you look at everything in the meat department and just can’t decide what you want to cook?  Or, you just don’t even feel like cooking?  Here is a recipe for you.  Cheaper than fast food take-out, easy to prepare, and results are outstanding.  Put the chicken legs in the marinade in the morning.  Then one hour before dinner, preheat your oven, put the chicken on a baking dish and you are set to go.  Add a side salad or vegetable and you have a great dinner that everyone will enjoy.

Bourbon Orange Chicken Legs

Bourbon Orange Chicken Legs
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Ingredients
  1. 10 - 12 chicken legs
  2. 1/4 cup bourbon
  3. 1/2 cup orange juice
  4. 1 teaspoon chili powder
  5. Salt and pepper, to taste
  6. Olive oil
12 - 24 hours prior to baking
  1. Combine bourbon, orange juice and chili powder in a ziptop bag. Add chicken legs, seal and refrigerate.
  2. Preheat oven to 375.
  3. On a cookie sheet lined with foil, light drizzle 1 1/2 tablespoons of olive oil. Spread chicken legs out on foil, salt and pepper.
  4. Bake chicken legs for 45 - 55 minutes, turn after 30 minutes.
  5. Chicken will be glazed, brown and crispy. Serve immediately.
A Passion for Entertaining https://apassionforentertaining.com/

Parmesan Rice

Published on by carol lou

I don’t know about you, when I entertain, I like to have everything prepared and ready to go.  I like to have the mess of preparation out of the kitchen and enjoy my guests when they arrive.  This side dish you can make in advance and put in the oven about one hour before serving.  This is a delicious way to serve rice and perfect for entertaining.  A friend of mine commented that after I gave her this recipe, this is her favorite way to cook rice.

parmesan rice

 

Parmesan Rice
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Ingredients
  1. 3 tablespoons butter
  2. 2/3 cup long grain rice
  3. 13 1/2 ounces chicken broth
  4. 1/4 grated parmesan cheese
  5. 2 tablespoons Italian parsley, minced
  6. Salt and pepper, to taste
Instructions
  1. Preheat oven to 350
  2. Melt butter in a medium size saucepan. Add rice and stir until coated and golden brown. Remove from heat. Put rice in a medium size casserole with a cover.
  3. Stir in remaining ingredients.
  4. Bake, covered, for 50 minutes. Stir after 30 minutes.
  5. Serves 4
A Passion for Entertaining https://apassionforentertaining.com/
 

Lemon Cheesecake

Published on by carol lou

If you are ever looking for that “show-stopping” dessert – look no further.  I have been making this cheesecake for years and I always receive rave reviews.  This recipe, as with most cheesecakes, needs to be made one day ahead.  This allows the cheesecake to cool and be refrigerated overnight. Perfect for entertaining since you can make it ahead.  I am 100% sure you, too, will received multiple compliments when you serve this cheesecake.  One of my best recipes (maybe my best) according to my husband.

lemon cheesecake

Lemon Cheesecake
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Ingredients
  1. 2 cups graham cracker crumbs
  2. 1/3 cup sugar
  3. 6 tablespoons butter, melted
  4. 3 - 8 oz. packages cream cheese, softened
  5. 3 large eggs
  6. 1 3/4 cup sugar, divided
  7. 1 teaspoon grated lemon rind
  8. 5 tablespoons, lemon juice, divided
  9. 2 teaspoons, vanilla, divided
  10. 2 cups sour cream
  11. 3 tablespoons sugar
  12. 1 tablespoon cornstarch
  13. 1/2 cup water
Instructions
  1. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into a 10 inch springform pan, bottom and half way up sides. Bake 350 for 5 minutes, cool on rack.
  2. Beat cream cheese at medium speed, add eggs, one at a time, beating until smooth after each addition. Add 1 1/4 (do not add 1 3/4) cup sugar, lemon rind, 3 tablespoons lemon juice, and 1 teaspoon of vanilla. Beat well. Pour into prepared crust.
  3. Bake 350 for 35 minutes.
  4. While the cheesecake is baking, combine the sour cream, 1/2 cup sugar, and remaining 1 teaspoon of vanilla. Mix well.
  5. Remove cake from oven after 35 minutes, carefully spread sour cream mixture over cake. Return to oven and bake an additional12 minutes or until set. Remove from oven and let cool on rack for 30 minutes.
  6. While the cake is cooling, combine remaining 3 tablespoons of sugar, cornstarch, 1/2 cup water, and remaining 2 tablespoons of lemon juice in a small sauce pan. Bring to a boil and boil for 3 minutes, stirring constantly. Remove from heat and let cool for 30 minutes. Stir well and spread over cake. Once the cake is completely cool, refrigerate overnight. Serves 10 - 12.
A Passion for Entertaining https://apassionforentertaining.com/

BLT Chopped Salad with Roasted Corn and Avocado Cream

Published on by carol lou

One of my favorite sandwiches is a BLT.  In my opinion bacon, lettuce, tomato and toasted bread make the most magnificent sandwich. Here is a deconstructed version with roasted corn and topped with an avocado cream dressing.  For that crusty bread, I added toasted baguette slices chopped as croutons.  This is the perfect main dish or side salad, perfect with grilled meats, poultry or fish.  If you are a fan of a wonderful BLT sandwich, this is a must try.

blt chopped salad

BLT Chopped Salad with Roasted Corn and Avocado Cream
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Ingredients
  1. Romaine lettuce, thinly sliced
  2. 2 tomatoes, cubed
  3. 2 pieces of applewood smoked bacon, cooked and crumbled
  4. 1 avocado
  5. 1/2 cup sour cream
  6. 2 teaspoons lime juice
  7. 1 tablespoon olive oil
  8. Salt and pepper, to taste
  9. 2 ears of corn
  10. 1 tablespoon of butter
  11. 1 tablespoon of olive oil
  12. Baguette slices,toasted or purchased crostini
Instructions
  1. In a food processor, combine avocado, sour cream, lime juice, olive oil and salt and pepper. Pulse to combine. This dressing can also be prepared by mashing the avocado, add remaining ingredients and whisk until smooth.
  2. Heat a heavy skillet over medium high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil, roast corn on all sides until slightly charred. This will take 10 - 15 minutes. Cut corn off of cob.
  3. Combine salad ingredients, toss with dressing. Top with toasted bread slices, crumbled. Serves 4.
A Passion for Entertaining https://apassionforentertaining.com/