Recipes

Roasted Cauliflower with Lemon Dill Dip

Published on by carol lou

I think cauliflower is in the same category as brussel sprouts.  Two vegetables that are underrated and ones that many people shy away from when purchasing fresh vegetables.  This head of cauliflower caught my eye when I saw it because it was orange and not the typical white variety.  I thought what fun to try something new and came home to experiment.  I sliced the head of cauliflower in three large slices and then sliced the remaining florets that were left.  While the cauliflower was roasting I made a lemon dill sauce to serve with it.  I had a hard time waiting to take this photo, I just wanted to dive in and eat it!  Very unique and has an amazing taste.  Try this the next time you are searching for a vegetable dish, I think you will be thrilled you did.

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Roasted Cauliflower with Lemon Dill Dip
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Ingredients
  1. 1 head of cauliflower, white, orange or purple
  2. Olive oil
  3. Salt and pepper
  4. 1/3 cup sour cream
  5. 1/3 cup mayonnaise
  6. 3 tablespoons chopped fresh dill
  7. 1 tablespoons lemon juice, fresh squeezed
Instructions
  1. Preheat oven to 450.
  2. Slice cauliflower into large slices, slice remaining florets.
  3. Drizzle olive oil over slices, approximately 2 tablespoons.
  4. Salt and pepper, to taste
  5. Bake 10 - 13 minutes, turn cauliflower after 7 minutes.
  6. Combine sour cream, mayonnaise, dill and lemon juice. Serve along side of roasted cauliflower
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Cheddar Cheese Chowder

Published on by carol lou

 

Now that we know according to the yearly groundhog that we will be having six more weeks of winter, I think it is time to pull out the soup recipes.  I have always tried to make soup on Sundays during the cold winter months.  There is nothing better than a warm cup of soup with a salad or bread to sooth the soul on cold winter days.   Soup always proves to be the perfect leftover for lunch or dinner during a busy week.  This recipe is easy to prepare and perfect as a main dish or quick week night meal.  Try adding cooked chicken for a great variation.  Always delicious.

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Cheddar Cheese Chowder
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Ingredients
  1. 4 tablespoons butter
  2. 1/2 cup chopped onion
  3. 1/2 cup chopped celery
  4. 1/2 cup chopped green bell pepper
  5. 1/2 cup chopped and peeled carrot
  6. 1 cup peeled and diced potato
  7. 3 cups chicken stock
  8. 1/2 cup flour
  9. 2 cups milk
  10. 3 cups shredded sharp cheddar cheese
  11. Fresh cracked black pepper, to taste
  12. Garnish, chopped fresh parsley
Instructions
  1. Melt the butter in a large saucepan. Add the onion, celery, and green pepper, sauté over low heat for 10 minutes. Add carrot, potato, and chicken stock. Bring to a boil, reduce heat and simmer to 30 minutes.
  2. Whisk the flour and milk together until smooth. Stir the milk mixture into the vegetable mixture and blend well. Add the cheese and stir until thick and bubbly. Garnish with parsley serve.
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Frittata with Salsa

Published on by carol lou

I just love eggs.  I think it is a perfect food, good for you and delicious.  My favorite egg is over easy with a piece of toast.  However, for the sake of debate, I am always trying new ways to cook that perfect egg dish.  This frittata is very easy to assemble and a wonderful additional to any breakfast or brunch.  You sauté the vegetables, top with the egg mixture and then pop in the oven for thirty minutes.  I like to serve this with salsa on the side.  You could also serve warm tortillas on the side with.sliced avocado, that would be a perfect match for the frittata.   Slice the frittata, place in a warm tortilla and you have a unique breakfast taco. 

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Frittata with Salsa
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Ingredients
  1. 2 slices thick-sliced Applewood smoked bacon, diced
  2. 1 small onion, diced
  3. 1 small zucchini, sliced
  4. 10 oz. frozen chopped spinach, cooked and well drained
  5. Salt and pepper, to taste
  6. 1/2 teaspoon dried oregano
  7. 3/4 cup heavy cream
  8. 6 eggs
  9. salsa
Instructions
  1. Preheat oven to 350 degrees.
  2. Diced bacon and cook in ovenproof 10 inch skilled. Remove bacon, drain bacon fat, reserve 1/4 cup in skillet. Sauté zucchini and onion until onion is transparent. Add bacon, spinach, salt and pepper, and oregano to skillet, combine. In a medium size bowl, lightly beat eggs with cream. Pour over vegetable mixture in skillet.
  3. Bake 30 minutes.
  4. Serve with salsa.
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Smoked Salmon Topped Deviled Eggs

Published on by carol lou

As you all know, I live with a Seahawk fan and yes, his team defeated my team for the opportunity to play in Sunday’s game.  Only fitting that I bring a salmon related contribution to a Super Bowl party.   Since deviled eggs are always a hit when I take them to tailgates or parties, I thought deviled eggs would be a great addition to a Super Bowl feast.  I also have to admit I am bringing some Wisconsin cheese, even though my beloved Packers are at home watching the game.  I will always have a spot in my heart for the season that could have been.  I must admit, if the Packers were playing this year, salmon would have definitely been replaced with cheese curds, brats, and beer!  Maybe next year… 

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Smoked Salmon Deviled Eggs
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Ingredients
  1. 6 hard-boiled eggs
  2. 1/2 teaspoon dry mustard
  3. 3 tablespoons mayonnaise
  4. Salt and pepper, to taste
  5. 4 oz. smoked salmon
  6. Chopped dill, for garnish
Instructions
  1. Cut peeled eggs lengthwise into halves. Slip out yolks and mash with dry mustard, salt and pepper, and mayonnaise. Fill whites with egg mixture, top with smoked salmon and dill.
  2. Cover and refrigerate, serve within 24 hours.
Notes
  1. How to hard boil an egg.
  2. Place as many eggs are you want in a saucepan and cover with cold water. Turn the burner to high and bring to a rolling boil. As soon as you have a rolling boil, remove from heat and cover. Let stand covered for 20 minutes. Immediately remove from the hot water and place in a bowl of ice water. Let stand 8 minutes, remove and refrigerate eggs.
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Cinnamon Breakfast Muffins

Published on by carol lou

These are the perfect muffins to serve guests on the porch in the morning or in front of a cozy fire with coffee.  These muffins can be prepared and baked in under 30 minutes.  The ingredients you probably already have in your pantry and refrigerator.  These muffins taste like you make a trip to the bakery.  I recommend serving them warm.  I remember taking these muffins to early morning soccer games when our children were little.  Nothing like a large thermos of coffee and warm muffins to share; what a great combo to get the fans in the spirit of the game.

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Cinnamon Breakfast Muffins
Tastes just like a fresh baked doughnut
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Ingredients
  1. 1 1/2 cups flour
  2. 3/4 cup sugar
  3. 2 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon nutmeg
  6. 1/2 cup milk
  7. 1 egg, beaten
  8. 1/3 cup butter, melted
  9. Topping
  10. 1 teaspoon ground cinnamon
  11. 1/2 cup sugar
  12. 1/3 cup butter, melted
Instructions
  1. Preheat oven 400
  2. Combine first five ingredients. Add milk, egg and 1/3 cup melted butter. Mix thoroughly.
  3. Grease and flour 2 mini muffin tins. Fill muffin tins 1/2 full (makes 24 mini muffins).
  4. Bake 400. 12-14 minutes until edges are golden brown.
  5. While muffins are cooking, combine remaining 1/2 cup sugar and cinnamon. Melt remaining 1/3 cup butter. Remove muffins from pans immediately and dip in butter and sugar mixture. Serve warm.
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Pizza Dough

Published on by carol lou

Do you find yourself going to the store to purchase pre-made pizza dough or ordering pizza from a local delivery joint? Making pizza dough is very easy and you can have a fresh pizza in the oven in 1 hour. Choose toppings that can range from fresh mozzarella cheese, crushed tomatoes, and fresh basil to a wide assortment from seafood to meats. You pick the toppings – this pizza dough will become one of your stand-by recipes. If you have not made pizza dough, now is the time to try it out.  You will feel like a ‘rock-star’ when you hear the rave reviews from your homemade pizza.  Throw that pizza delivery number away!  Below are a few photos of an assortment of pizzas I (with the help of some close friends) have made recently.

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Pizza Dough
Ready in under 1 hour, this recipe will make one thin - medium crust, 14' - 16' pizza
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Ingredients
  1. 3 cups flour - if you have "OO" Italian flour, that makes a very authentic crust
  2. 3/4 cup warm water
  3. 1 package active dry yeast
  4. 2 tablespoons honey
  5. 3 tablespoons olive oil
  6. 1 teaspoon salt
Instructions
  1. Dissolve yeast in warm water and let sit for 5 - 8 minutes.
  2. Combine remaining ingredients in a large bowl. Stir in the yeast mixture. Incorporate until you have an ball of dough. If the mixture seems too dry, add water 1 tablespoon at a time. I recommend using your hands to combine. Knead in the bowl until the dough is smooth and elastic. Rub the dough with a small amount of olive oil. Cover and let rest for 45 minutes.
  3. Preheat oven to 425. Punch down the dough and put dough on your greased pizza pan. Pat dough to the size of the pan. Add toppings. Bake pizza 15 - 20 minutes - you will have to watch this time frame - depending on the toppings you might need to adjust baking time. Serve.
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Artichoke Spinach Multi-Grain Casserole

Published on by carol lou

When was the last time you tried barley and bulgur?  Barley is a healthy high-fiber and high-protein grain with a rich nutlike flavor.  Bulgur is a  high-fiber, low-fat, and low-calorie grain, found many times in MIddle Eastern dishes. This side dish combines the best in grains and vegetables, the artichokes add flavor and texture.  This casserole is the perfect accompaniment to meats, poultry, and seafood. This combination of grains with spinach and vegetables makes this a perfect main dish for a vegetarian on your guest list.

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Artichoke Spinach Multi-Grain Casserole
Serves 6
A great side dish to serve with meat, poultry, or fish
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Ingredients
  1. 1 1/3 cup chicken or vegetable broth
  2. 1/2 cup barley
  3. 3 tablespoons bulgar
  4. 1 small onion, chopped
  5. 1/4 cup Italian parsley, chopped
  6. 1 14 oz. can artichokes, drained and chopped
  7. 1 cup sliced crimini mushrooms
  8. 10 oz. frozen chopped spinach, cooked and drained
  9. 1/2 cup parmesan cheese, grated
  10. Salt and pepper, to taste
Instructions
  1. Combine all ingredients in a 2 quart casserole dish. Bake covered 350, 50 - 60 minutes or until tender. If desired, when tender, remove cover and top with an additional 1/2 cup of parmesan cheese. Return to oven and bake until melted.
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Marinated Shrimp

Published on by carol lou

 

I have been making this version of marinated shrimp for many years.  It is the perfect recipe for a picnic, appetizer or condiment for a Bloody Mary.  You marinate the cooked shrimp for 24 – 48 hours prior to serving.  The assembly is very easy, mix everything together, add the shrimp and refrigerate.  The result is  perfectly marinated shrimp with the infusion of the spices and herbs.  I like to serve these shrimp with crackers.  However, if you have seen the current Bloody Mary cocktail explosion with the number of condiments added to these drinks – these marinated shrimp will take your cocktail over the top.  The perfect Bloody Mary –  celery spear, cherry tomatoes threaded on a skewer with cooked bacon and marinated shrimp.  What a winning combination.  Cheers

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Marinated Shrimp
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Ingredients
  1. 2# cooked shrimp, shell-off, tail-on
  2. 1 red onion, sliced very thin
  3. 3 tablespoons capers
  4. 2 tablespoons fresh dill, finely chopped
  5. 2 tablespoons fresh parsley, finely chopped
  6. 3/4 cup canola oil
  7. 1/3 cup apple cider vinegar
  8. 1/3 cup sugar
  9. 3 teaspoons Worcestershire sauce
  10. Hot sauce, add according to taste
  11. Salt and pepper, to taste
Instructions
  1. Combine all marinade ingredients in glass bowl. Add shrimp, stir to combine. Refrigerate 24 - 48 hours. Stir occasionally. Drain and serve.
  2. Another great way to marinate is combine all ingredients in a zip-top plastic bag and refrigerator. Rotate bag occasionally to distribute marinade.
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Apple Yeast Bread

Published on by carol lou

When I grew up, I don’t think I ever had a loaf of bread purchased at the store.  My mother always made homemade bread.  I remember growing up yearning to have store bought bread just like my friends did.  Little did I know, what an impact my mother has had on my cooking.  It must have been by osmosis that I developed my skills at making bread. There is nothing like the aroma of bread baking in the oven.  The bread recipes I have been adding to this blog are ones that I know a novice cook will succeed in making.  If you haven’t tried baking with yeast, give it a try, I am sure you will be thrilled with the results.  This is not a sweet bread, it is exceptionally moist with the addition of unsweetened applesauce.

apple yeast bread

Apple Yeast Bread
delicious served with a dollop of butter and honey
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Ingredients
  1. 1 package dry yeast
  2. 1/2 cup lukewarm water
  3. 1 teaspoon sugar
  4. 1/4 cup milk
  5. 1 teaspoon salt
  6. 2 tablespoons butter, melted
  7. 2 tablespoons honey
  8. 1 cup unsweetened applesauce
  9. 4 1/2 cups unbleached flour
Instructions
  1. Dissolve yeast and warm water in a large bowl, let stand 5 - 10 minutes.
  2. Add remaining ingredients, combine to make a soft dough. Stir flour in, 1 cup at time. I use my hands to incorporate the last cup and lightly knead the dough in the bowl.
  3. Cover the bowl and let rest for 1 1/2 hours.
  4. Preheat oven to 375 °, grease two loaf pans
  5. After 1 1/2 hours, punch down the dough, divide in 1/2 and shape each 1/2 into a loaf shape. Put in the greased pans, cover and let rise 1 hour.
  6. Bake 30 - 35 minutes until golden brown.
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Rich and Chewy Cookie Squares

Published on by carol lou

I am an advocate that a meal should not end with a giant slice of cake the size of your dessert plate. The best thing about these bars is they are easy to make and they make an 8 x 8 size pan.  Just enough to make for entertaining. After a meal, most people delight when you serve a small dessert.   I like to cut these in 1 1/2 x 2  inch squares.  Serve these with coffee or an after-dinner drink after an elegant evening and everyone will remember the wonderful sweet morsel. A great complement to a great meal.

rich and chewy cookie squares 

 

Rich and Chewy Cookie Squares
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Ingredients
  1. 3/4 cup oatmeal
  2. 2/3 cup flour
  3. 1/2 cup brown sugar
  4. 1/3 cup butter
  5. 1 cup semi-sweet chocolate chips
  6. 2 eggs, lightly beaten
  7. 3/4 cup brown sugar
  8. 2 tablespoons flour
  9. 1 teaspoon vanilla
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon baking powder
Instructions
  1. Mix oatmeal, flour and brown sugar. Cut in butter until size of peas. Pat dough into an 8x8 square baking dish. Bake 350° - 15 minutes.
  2. Remove from oven and sprinkle the crust with the chocolate chips.
  3. Combine eggs, brown sugar, flour, vanilla, salt and baking powder. Beat until combined, pour over chocolate chips. Return to the oven and bake 12 - 15 minutes, until set and golden brown. Cool completely, sprinkle with confectioners sugar prior to serving
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