Recipes

Hearts of Palm Dip

Published on by carol lou

If you have never used hearts of palm, now is the time to try them. It is a vegetable harvested from the inner core and growing bud of certain palm trees. You can find them in jars or cans in the canned vegetable aisle of your grocery.  I made this last night to take to a dinner party as an appetizer.  I also took my Roasted Tomato Jam. I think the dip is delicious on its own served with an assortment of crackers.  However, if you want to step it up a notch, serve this hot dip with the tomato jam, a wonderful combination.  Every last bit of the dip was was eaten and the reviews were great.  

Hearts of Palm Dip
Serves 8
serve with Roasted Tomato Jam - a terrific combination
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Ingredients
  1. 1 14 oz. can or jar of hearts of palm, drained and chopped
  2. 3/4 cup mayonnaise
  3. 1/4 cup sour cream
  4. 1/2 cup grated parmesan cheese
  5. 1 cup grated mozzarella cheese
  6. paprika, optional, sprinkled over the top prior to baking
Instructions
  1. Combine all ingredients. Pour into a baking dish and bake 350°, 20 - 30 minutes, until hot and bubbly.
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Roasted Tomato Jam

Published on by carol lou

I am a tomato fanatic.  I absolutely love tomatoes in every shape, size, and form.  My family laughs at me that I could eat tomatoes every day!  I have to admit that getting those vine-ripe tomatoes in the winter are not the same as those fresh heirloom tomatoes from the summer farmer’s markets.  So, time to invent dishes that have that great fresh summer taste in the cold winter months.  I purchased a 1 pint box of organic grape tomatoes at the store this week and planned on making my usual pan roasted tomatoes with garlic, fresh basil and olive oil.  However, this morning I thought I would try roasting them in the oven to concentrate their flavor and make a wonderful jam to serve this weekend.  This jam has an intense flavor perfect to serve with toasted bread or crackers.  I added a hint of cinnamon and balsamic vinegar and I think it is terrific.  Time to open a bottle of wine this weekend and try this delicious jam.  Next time, I am going to roast 3 pints of tomatoes.

Roasted Tomato Jam
delicious as an appetizer, top a cracker with a smear of goat cheese and spoonful of this jam
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Ingredients
  1. 1 pint grape tomatoes, cut in half
  2. 4 cloves of garlic, smashed
  3. 1 1/2 tablespoon extra virgin olive oil
  4. 1 tablespoon balsamic vinegar
  5. 1/3 teaspoon cinnamon
  6. 1 teaspoon coarse grain salt
  7. 1/2 teaspoon pepper
Instructions
  1. Combine all of the above ingredients. Pour onto a foil lined baking sheet. Bake 325 ° - 1 1/2 hours.
  2. Stir every 30 minutes. If the mixture looks dry while roasting, drizzle with additional olive oil.
  3. Mash tomatoes with a fork after cooking to obtain jam consistency.
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Hot Chocolate Rum Float

Published on by carol lou

What better way to warm up on these cold January nights than to have a wonderful mug of hot chocolate spiked with rum and topped with a scoop of vanilla ice cream.  On that beginning of year shape-up plan?  Use fat free milk and just eliminate the ice cream, you will not be disappointed.  Enjoy this steaming cup of deliciousness while you dream about that spring trip to a warm climate.

Hot Chocolate Rum Float
Yields 9
delicious on a cold winter night
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Ingredients
  1. 1/3 cup sugar
  2. 1/3 cup cocoa powder
  3. 1/4 teaspoon salt
  4. 1 1/2 cups water
  5. 4 1/2 cps milk
  6. 1/4 teaspoon vanilla
  7. 1 oz. dark rum (optional) per cup of cocoa
  8. vanilla ice cream
Instructions
  1. Mix sugar, cocoa powder and salt in 2 quart saucepan. Add water. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Stir in milk; heat through but do not boil. Remove from heat. Stir in vanilla and rum. Top with a scoop of vanilla ice cream, if desired.
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Vegetable Lasagna

Published on by carol lou

OK, I am finished with heavy holiday foods.  Time to get back to lots of vegetables and healthy eating.  After a snowy day today, I thought it would be a great time to make a vegetable lasagna.  I added zucchini, however, you certainly can experiment with different vegetables.    This is a very easy and delicious recipe.

Vegetable Lasagna
Serves 4
a healthy variation to a classic dish
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Cook Time
50 min
Cook Time
50 min
Ingredients
  1. Sauce
  2. 1 tablespoon extra virgin olive oil
  3. 1 medium onion, medium dice
  4. 2 cloves garlic, minced
  5. 1 28 oz. can diced tomatoes, I prefer San Marzano tomatoes
  6. 1 8 oz. can tomato sauce
  7. 1 tablespoon dried oregano
  8. 3 tablespoon fresh basil, minced
  9. 1 teaspoon red pepper flakes, adjust to taste
  10. salt and pepper, to taste
  11. ------------------------
  12. 1 cup reduced fat ricotta cheese
  13. 1 egg, beaten
  14. 1/2 cup grated parmesan
  15. --------------------
  16. 8 no boil lasagna noodles
  17. 2 zucchini, sliced in 1/4 inch strips, lengthwise
Instructions
  1. In a medium saucepan saute onion in olive oil until transparent. Add garlic and sauté for an additional minute. Add remaining sauce ingredients, reduce heat to low and simmer for 20 -30 minutes.
  2. Combine ricotta, egg and parmesan and stir to combine
  3. In an 8 x 8 square pan, ladle 1/3 of the sauce and spread to coat bottom of pan.
  4. Layer one layer of sliced zucchini
  5. Top with 1/2 ricotta cheese mixture
  6. Layer 4 lasagna noodles
  7. Repeat sauce layer
  8. Repeat zucchini layer
  9. Repeat ricotta layer
  10. Repeat lasagna noodles
  11. Top with sauce layer
  12. Cover with foil - bake covered 350 ° - 50 minutes
  13. Remove from oven, keep covered and let rest for 15 minutes prior to serving.
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Apple Chicken Curry

Published on by carol lou

 One of my husband’s favorite dinners is curry with toppings.  Growing up in a military family that moved frequently, his mother always collected wonderful recipes during each move.  Her curry recipes are still one of his favorite memories from childhood.  He still remembers the time they lived in England and when his mom went to the small purveyor of spices and asked for a mild curry powder.  When she prepared her curry with the spice she purchased, it was so hot they could not eat it.  One food memory my husband fondly remembers to this day.  If you are unfamiliar with using curry powder, start with the less amount of curry powder and add more to your desired taste.  
 

Chicken Curry
Serves 4
delicious served over rice with an assortment of toppings
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Ingredients
  1. 8 boneless skinless chicken thighs, cut into 1 inch pieces
  2. 1 tablespoon olive oil
  3. 1/2 large onion, thinly sliced
  4. 1 medium size potato, peeled and diced
  5. 1 apple, peeled and diced
  6. 2 cloves garlic, minced
  7. 1 1/2 cups chicken broth
  8. 1/3 cup half and half
  9. 1 - 2 tablespoons curry powder
  10. salt and pepper to taste
  11. -----------------------------
  12. chopped hard boil egg
  13. coconut
  14. salted peanuts, chopped
  15. apple, diced
  16. green onion, minced
  17. bacon, cooked and crumbled
  18. chutney
  19. pineapple, diced
Instructions
  1. In a large saucepan, heat oil and sauté chicken for 4 - 5 minutes over medium heat. Add onion, potato, apple, garlic and continue to cook for 2 - 3 minutes. Add curry powder and stir to distribute though out the mixture. Add the chicken broth, cover and cook for 45 minutes, low heat. Remove cover and add half and half, continue to cook for 20 minutes. Stir occasionally. Salt and pepper to taste. If you would like to thicken the mixture, combine 1 tablespoon flour with 3 tablespoons water and add to mixture, increase heat and stir for 2 - 3 minutes.
  2. Serve over hot rice with condiments of your choice.
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Spinach Maple Apple Salad

Published on by carol lou

I am sure everyone is thinking the same thing – let’s start the New Year with a healthy twist.  This salad is one that you can serve with grilled meats, soup, or make this salad a main dish and add grilled chicken or pork.  The key is the wonderful dressing made with pure maple syrup.  Make a double batch of the dressing and keep for another salad later in the week.  I like to add sliced apples and dried cranberries.  You can also add roasted butternut squash cubes for added interest.  This salad is very easy to make and always one that you will be asked for the recipe.  

Spinach Maple Apple Salad
Serves 4
Delicious as a side salad or main salad with the addition of grilled chicken or pork
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Ingredients
  1. Maple Dressing
  2. 1 tablespoon dijon mustard
  3. 1 tablespoon pure maple syrup
  4. 1 teaspoon apple cider vinegar
  5. 1/4 cup extra virgin olive oil
  6. salt and pepper to taste
  7. _____________
  8. 4 oz. mixed greens or spinach
  9. 1 sliced apple - I prefer Honeycrisp apples, but any variety can be used
  10. 1/2 cup dried cranberries
  11. 1/3 cup goat cheese crumbles
Instructions
  1. Combine dressing ingredients and whisk to combine. In a large salad bowl, add all of your salad ingredients, except the goat cheese. Just prior to serving, toss salad with enough dressing to just moisten (do not over dress your greens with too much dressing), top with goat cheese crumbles.
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Cherry Pistachio Biscotti

Published on by carol lou

For some reason, each year I make these biscotti for the New Year’s weekend.  I think because they are so delicious with a warm cup of coffee and a great way to relax the morning of the new year.  Treat yourself and make a batch of these wonderful crunchy biscotti.  Share with friends, they will be glad you did!   Happy New Year!

Cherry Pistachio Biscotti
Yields 24
Soft yet crunchy, divine with a cup of coffee for dipping.
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Ingredients
  1. 2 cups flour
  2. 1 1/2 teaspoons baking powder
  3. 3/4 cup sugar
  4. 1/2 cup unsalted butter, room temperature
  5. 2 teaspoons grated orange zest
  6. 1/4 teaspoon salt
  7. 2 eggs
  8. 3/4 cup chopped pistachios
  9. 3/4 cup dried cherries
Instructions
  1. Preheat oven 350°
  2. Line a cookie sheet with parchment paper.
  3. Using an electric mixer, combine the butter, sugar, orange zest, and salt. Gradually add the eggs, one at a time. Slowly add the flour and baking powder. Stir in the pistachios and cherries.
  4. Form the dough into a log on the parchment. Bake until golden brown, 40 minutes.
  5. Remove from oven and cool for 15 minutes. Slice log into diagonal pieces. Arrange biscotti cut side down on baking sheet. Return to oven for 15 minutes. Cool. Store in air tight container.
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Oatmeal Muffins

Published on by carol lou
Oatmeal Muffins
Yields 12
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup quick-cooking rolled oats
  2. 1 cup buttermilk
  3. 1 egg
  4. 1/2 cup brown sugar
  5. 1/2 cup vegetable oil
  6. 1 cup flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon baking soda
  10. 1 cup dried fruit and/or chopped nuts
Instructions
  1. Preheat oven 400 °
  2. Mix all ingredients and spoon into greased muffin tins.
  3. Bake 15 - 20 minutes
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Macaroni and Cheese

Published on by carol lou

Everyone loves Macaroni and Cheese.  There was a restaurant in Clifton, VA called Heart in Hand that served this marvelous macaroni and cheese recipe.  I found this recipe when looking through my recipe cards this week.  It brought back memories of when this restaurant was open; it was one of the places we would always take out of town guests.  I remember also reading in the local paper when Nancy Reagan would frequent this restaurant as an excursion from the White House.

 

 

Heart in Hand Macaroni and Cheese
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Ingredients
  1. 1 - 8 oz. package of macaroni, cooked
  2. 2 cups creamed cottage cheese
  3. 1-8 oz. container sour cream
  4. 1 egg - beaten
  5. 3/4 teaspoon salt
  6. 2 cups shredded sharp cheddar cheese
Instructions
  1. Combine all of the above ingredients.  Place in a greased baking dish.  Bake in a preheated 350° oven for 30 - 35 minutes until hot and bubbly.
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Salted Caramel Nut Bars

Published on by carol lou

The combination of salty and sweet is fantastic in this recipe.  A great combination of flavors and very easy to make.  After a wonderful meal, many times just one small sweet is all you need to finish a meal.  I like to serve small bites for dessert and these are perfect.  These would pair great with a Tawny Port after dinner.

After making this recipe for my photo shoot, I sent the remaining bars to work with my husband to share.  Reviews were outstanding.

 

Salted Caramel Nut Bars
Yields 24
A great salted caramel bar.
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Ingredients
  1. 1 1/2 cup flour
  2. 3/4 cup packed brown sugar
  3. 1/4 teaspoon salt
  4. 1/2 unsalted butter, softened
  5. 2 cups salted mixed nuts
  6. 1 cup butterscotch chips
  7. 1/2 cup light corn syrup
  8. 2 tablespoons unsalted butter
Instructions
  1. Preheat oven 350°
  2. Combine flour, brown sugar and salt in a medium bowl.  Cut in butter with a pastry blender. Press mixture into an ungreased 9 x 13 pan.  Bake 15 minutes, cool 5 minutes.
  3. Chop nuts slightly.  Sprinkle over cooked crust.  Combine remaining ingredients in a saucepan and heat over low heat until all of the chips have melted.  Drizzle mixture over nuts.  Bake 5 minutes.  For ease in cutting, cut bars while warm.
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