Recipes

Italian Sausage Cannellini Bean Stew

Published on by carol lou

I recently entertained and served this stew as one of many Italian courses with focaccia bread, hot from the oven. The next morning, text messages and e-mails arrived asking for the recipe.  I used a combination of hot and sweet Italian sausages, you can adapt to your taste using all hot or sweet sausages, if you prefer.  This was a spur of the moment recipe that I came up with when I knew I wanted an Italian sausage dish.  Good thing I am recording this recipe here, I certainly have a tendency to make a dish and then never make again, since I always want to try new recipes.  This one is so good, I will definitely repeat this dish.italian sausage

 

Italian Sausage Cannellini Bean Stew
Write a review
Save Recipe
Print
Ingredients
  1. 8 Italian sausage links
  2. 1 tablespoons olive oil
  3. 1 yellow onion, thinly sliced
  4. I fennel bulb, thinly sliced
  5. 2 large cloves of garlic, minced
  6. 1/2 cup white wine
  7. 1 15.5 oz. can cannellini beans
  8. 1 28 oz. can San Marzano or Roma tomatoes
Instructions
  1. In a Dutch oven, over medium high heat brown sausages in olive oil.
  2. Remove sausages and sauté onion, fennel, and garlic until the onion is transparent.
  3. Add white wine and scrap up the browned bits left in the pan from the sausage. Continue stirring until the wine is reduced by half.
  4. Add the tomatoes and beans, stir to combine.
  5. Nestle the sausages in the sauce.
  6. Cover and bake 350 for 1 hour.
https://apassionforentertaining.com/

Grand Marnier Fudge Sauce

Published on by carol lou

This seems to be the week of chocolate.  Everywhere you turn you see chocolate.  I thought I would post one of my favorite fudge sauces.  This sauce is very easy to make, keeps indefinitely (it won’t last that long!) in the refrigerator and delicious on ice cream, pound cake or anything else that says “top me with chocolate”.  Warm prior to serving, not too sweet and definitely will cure that chocolate craving.  I topped mine with a ‘tipsy cherry’ – cherries in bourbon and slivered almonds.

 chocolate sauce

Grand Marnier Fudge Sauce
Write a review
Save Recipe
Print
Ingredients
  1. 12 oz. semi-sweet chocolate
  2. 2 oz. unsweetened chocolate
  3. 3 tablespoons strong coffee
  4. 2 cups whipping cream
  5. 2 tablespoons Grand Marnier
Instructions
  1. Melt chocolate in coffee in a bowl over simmering water. Add cream and Grand Marnier; whisk until smooth. Store in refrigerator. Reheat prior to serving.
Notes
  1. Yields 4 cups
https://apassionforentertaining.com/

Cut Out Cookies

Published on by carol lou

Cut out cookies are a breeze to make when you have a recipe that is easy to work with.  This butter recipe is a cinch to make and they come out perfect every time.  For years, I can remember making valentine cookies either to send to school or to cheerleading practice with my daughter. You would be surprised how many people love cut out cookies.  I think they are quite a throw-back, probably appropriate since I am writing this post on a Thursday!  Get those cookie cutters out, time to put them to use.

cut out cookies

Cut Out Cookies
Yields 30
Do not substitute the butter, butter is the star of this recipe.
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup butter, room temperature
  2. 1 cup sugar
  3. 1 egg
  4. 1 teaspoon vanilla
  5. 2 teaspoons baking powder
  6. 3 cups flour
Instructions
  1. Preheat oven to 400
  2. Cream butter and sugar on low speed for 1 minute, then beat at medium speed for 1 minute.
  3. Reduce speed to low and add the egg, vanilla, and baking powder. Add flour one cup at a time until incorporated. The dough will be stiff. On a floured surface roll out 1/2 of the dough approx. 1/8 inch thick. Flour cookie cutters before using. Bake cookies 6 - 8 or until slightly browned around the edges.
Notes
  1. The icing I use is
  2. 2 cups of powdered sugar
  3. 3 - 5 tablespoons water (or more is needed)
  4. Slowly add water, 1 tablespoons at a time, until you have a smooth spreading consistency. This icing will dry hard and shiny.
https://apassionforentertaining.com/

Wild Rice Casserole

Published on by carol lou

Here is my favorite wild rice casserole; perfect to serve with my Pork Tenderloin with Maple Mustard Sauce recipe.  Enjoy!

Wild Rice Casserole
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup uncooked wild rice, rinsed
  2. 1/2 cup slivered almonds
  3. 2 tablespoons chopped chives
  4. 8 oz. fresh mushrooms, sliced
  5. 1/2 cup butter
  6. 3 cups chicken broth
Instructions
  1. Heat oven to 325 degrees.
  2. Combine all ingredients except broth in heavy saucepan. Cook, stirring constantly, until rice turns golden. Place in 1 1/2 quart casserole; add broth. Cover and bake 325 for 1 hour.
https://apassionforentertaining.com/

Pork Tenderloin with Maple Mustard Sauce

Published on by carol lou

This recipe is one of my favorite recipes that I continue to make for many occasions.  The spice rub combined with the maple mustard sauce takes this recipe over the top.  I usually serve this with a wild rice casserole and a green vegetable.  This is definitely a meal to serve that is perfect for entertaining or a week night family dinner.  It requires minimum work and the results taste like you have been in the kitchen for hours.  This is a recipe that when the meal in over, your guests will be asking for the recipe.  If you have any leftover pork you can make a delicious sandwich the next day. Mix any remaining sauce with mayonnaise for a delicious sandwich spread, top pork with sauce and arugula for a great sandwich.

pork 2 

 

Pork Tenderloin with Maple Mustard Sauce
Serves 8
Write a review
Save Recipe
Print
Ingredients
  1. 1/2 teaspoon ground nutmeg
  2. 1/2 teaspoon dried thyme, crushed
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon dried basil
  5. 1/4 teaspoon red pepper flakes
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon cinnamon
  8. 1/4 teaspoon black pepper
  9. 1/8 teaspoon allspice
  10. 1 package pork tenderloins (2 loins), approx. 2.7 pounds
  11. 6 bay leaves
  12. 2 tablespoons olive oil
  13. Maple Mustard Sauce
Instructions
  1. In a small dish combine all of the spice. Sprinkle mixture over tenderloins. Place tenderloins on a piece of plastic wrap with the bay leaves spread out on wrap. Wrap tenderloins and refrigerate at least 2 hours. Brush tenderloins with olive oil, roast in 425 oven for 25 - 35 minutes or internal temperature reaches 160 degrees.
  2. Discard bay leaves, slice on the diagonal, serve with Maple Mustard Sauce
Notes
  1. Maple Mustard Sauce
  2. In a small mixing bowl combine 1/3 cup pure maple syrup and 2 tablespoon Dijon mustard. Whisk until smooth, serve at room temperature.
https://apassionforentertaining.com/

Chocolate Cloud Cookies

Published on by carol lou

Appropriate name for a cookie that tastes like you are biting into a cloud of chocolate.  This recipe was on one of my recipe cards from my mother, the only problem was the recipe has been used so many times it is hard to read.  I did my best deciphering the amounts and I think I hit it right on target.  These cookies are dense with chocolate flavor.  These would be sensational with a glass of port or sherry for after dinner. Divine.

chocolate cloud cookies

Chocolate Cloud Cookies
Yields 30
Wonderful dense chocolate flavor
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup semi sweet chocolate chips, melted
  2. 2 egg whites
  3. 1/2 cup sugar
  4. 1/8 teaspoon salt
  5. 1/4 cup flour
  6. 1/2 teaspoon vanilla
  7. 3/4 cup chopped walnuts
Instructions
  1. Preheat oven to 350
  2. Beat egg whites with salt until foamy.
  3. Gradually add the sugar and beat until stiff peaks form
  4. Slowly beat in the flour and vanilla
  5. Fold in the melted chocolate and walnuts.
  6. Store in airtight container
  7. Drop by teaspoons on parchment lined cookie sheet
  8. Bake for 10 minutes, immediately remove from pan to cooling rack
https://apassionforentertaining.com/

Apricot Champagne Cocktail

Published on by carol lou

Anyone that knows me well, knows that my favorite cocktail is a gin and tonic and my wine choice is usually a full bodied red.  However, there are times when a terrific cocktail comes along and I just have to try it.   Valentine’s Day is this weekend and what better day to try a new cocktail.  Pop the bubbly and celebrate with those you love.

champagne cocktail

Champagne Apricot Cocktail
Serves 1
If serving a crowd, mix the orange mixture in a large pitcher; add the champagne just prior to serving.
Write a review
Save Recipe
Print
Ingredients
  1. Juice of 1/2 orange
  2. 2/3 jigger apricot brandy
  3. Squeeze of lemon juice
  4. Champagne
  5. Orange slice, for garnish
Instructions
  1. Combine the first three ingredients. Add champagne, garnish.
https://apassionforentertaining.com/

Bourbon Apple Upside Down Cake

Published on by carol lou

This cake is perfect to serve as a breakfast cake or warmed with ice cream for a special dessert.  The bourbon apple topping creates a butterscotch layer that intensifies the apple flavor. With the addition of the bourbon, these apples are so delicious this cake will be gone before you can blink. Enjoy!
apple bourbon cake

Bourbon Apple Upside Down Cake
Write a review
Save Recipe
Print
Ingredients
  1. Cake
  2. 2 cups flour
  3. 1 cup sugar
  4. 3 teaspoons baking powder
  5. 1 teaspoon salt
  6. 1/3 cup butter, room temperature
  7. 1 cup milk
  8. 1 egg
  9. Streusel Filling
  10. 1/2 cup chopped nuts
  11. 1/3 cup packed brown sugar
  12. 1/4 cup flour
  13. 1/2 teaspoon ground cinnamon
  14. 3 tablespoons butter
  15. Cake top
  16. 1/4 cup butter
  17. 1/2 cup packed brown sugar
  18. 3 tablespoons bourbon
  19. 2 medium apples, sliced
Instructions
  1. Preheat oven 350
  2. Prepare streusel filling by combining all ingredients until crumbly.
  3. Beat all cake ingredients in large mixer bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally for 2 minutes.
  4. Place 10 inch cast iron skillet or 9 inch square cake pan in oven with 1/4 cup butter. When the butter is melted, remove from the oven, add the brown sugar and bourbon. Stir to incorporate. Top with apple slices.
  5. Pour 1/2 of the cake batter over the apple mixture, top with 1/2 of the streusel mixture, top with remaining cake batter and the remaining streusel mixture.
  6. Bake 350 - 40 - 50 minutes, until a cake tester comes out clean
  7. Immediately invert pan on heatproof serving plate. Let pan remain a minute over the cake so the butterscotch can drizzle over the cake.
  8. Serve warm or at room temperature
https://apassionforentertaining.com/

Monterey Twist Chicken

Published on by carol lou

Looking for a chicken recipe that you can make ahead and bake when your guests arrive.  This is the recipe for you.  You can assemble these chicken rolls 4 to 24 hours prior to serving.  Keep them refrigerated and them bake when you need them.  This is a great recipe when you need to serve a crowd or if your schedule if full the day of entertaining.  With the splash of Mexican spices, this recipe is perfect to plate with sour cream and a lime wedge.  Serve with a roasted vegetable and you have a showstopper, not your typical Mexican entrée.

 step 1 chicken

After the chicken has been pounded thin, top with green chilies and cheese.  Roll chicken around filling and tuck in the ends.

step 2 chicken

Step two is dipping the rolled chicken in butter and then rolling into the crumb mixture.

step 3 chicken

The finished rolls are then refrigerated until you are ready to bake.

Monterey chicken twist

 Monterey Twist Chicken ready to serve!

 

 

Monterey Twist Chicken
Serves 8
A great make ahead meal that can be made one day in advance
Write a review
Save Recipe
Print
Ingredients
  1. 8 large boneless, skinless chicken breasts
  2. 1 7 oz. can diced green chilies
  3. 1/2 pound Monterey Jack cheese, cut into 8 strips
  4. 1 cup tortilla chips, finely crushed
  5. 1/4 cup grated parmesan cheese
  6. 2 teaspoons chili powder
  7. 1/4 teaspoons ground cumin
  8. Freshly grated black pepper
  9. 6 tablespoons melted butter for assembly
  10. 4 tablespoons melted butter for drizzling over chicken prior to baking
Instructions
  1. Pound each chicken breast between 2 sheets of waxed paper until thin. Spread each breast with 1 tablespoon of green chilies. Place one cheese strip on top of each portion of chilies. Roll up each chicken breast and tuck ends under.
  2. Combine crushed tortillas with the parmesan cheese, cumin, chili powder and pepper. Dip each rolled chicken breast in melted butter and roll in crumb mixture. Place in pan seam side down and refrigerate at least 4 hours or overnight.
  3. Preheat oven to 400
  4. Just prior to baking, drizzle the remaining 4 tablespoons of melted butter over the chicken.
  5. Bake for 25 - 40 minutes, or until done. Garnish with sour cream and fresh limes.
https://apassionforentertaining.com/

 

Shrimp and Rice Salad Pita Pockets

Published on by carol lou

Today, as I was looking through our freezer I spotted 1/4 pound of shrimp that I had left from another recipe.  I immediately thought I should make shrimp and pita pockets.  This sandwich combines the best flavors of curry, served cold in a pita sandwich.  The crunch of the apple, the flavor of the shrimp, cashews, green onions, and avocado send this over the top with flavor.  Tuck shredded lettuce in your pita, fill with this shrimp and rice mixture and top with a dollop of your favorite chutney.  Your mouth will dance the happy dance when you take your first bite.  Sensational!

 shrimp rice pita

Shrimp and Rice Salad Pita Pockets
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup cooked rice
  2. 1 1/2 pounds medium shrimp, cooked, peeled, deveined, and chopped
  3. 1 apple, diced
  4. 1 avocado, peeled and diced
  5. 1/2 cup salted cashews, chopped
  6. 1/3 cup chopped green onion
  7. 1 - 2 teaspoons curry powder
  8. 3/4 cup mayonnaise
  9. 1/2 cup sour cream
  10. Salt and pepper, to taste
  11. Pita bread
  12. Shredded lettuce
  13. chutney
Instructions
  1. Combine the rice, shrimp, apple, avocado, cashews, and green onion in a large bowl.
  2. Mix curry powder with mayonnaise and sour cream.
  3. Pour 1/2 sauce over the shrimp mixture. Fold until well moistened. Use more sauce if needed. Chill 3 - 4 hours.
  4. Serve with shredded lettuce, pita bread and chutney.
https://apassionforentertaining.com/