Recipes

Cheers to 2020! The Top Recipes of 2019

Published on by carol lou

Every year, I like to look at my stats, numbers of readers and I am always interested to see what my readers are making, baking and sharing.

Here are the most popular recipes from this blog in 2019:

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Layered Crab Dip

Ingredients

  • 12 ounces cream cheese, softened
  • 2 tablespoons Worchestershire sauce
  • 1/2 medium onion, grated
  • 1 teaspoon fresh squeezed lemon juice
  • 2 tablespoons mayonnaise
  • 1/2-3/4 cups seafood cocktail sauce
  • 12 ounces jumbo lump crabmeat
  • 2 tablespoons minced Italian parsley

Instructions

  1. Assemble dip in the following order; spread on a serving plate

    Layer 1 – cream together the cream cheese, Worcestershire sauce, onion, lemon juice and mayonnaise; spread on serving plate.

    Layer 2 – spread cocktail sauce over cream cheese layer.

    Layer 3 – Spread crabmeat over cocktail sauce.

    Layer 4 – Top with minced parsley

    Cover and refrigerate until ready to serve.

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Apple Brandy Pork Chops

Servings 2

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large shallot, diced
  • 1 apple, sliced (I use Honeycrisp)
  • 2 1-inch thick pork chops, bone-in
  • 1/3 cup apple brandy
  • 1/2 cup heavy cream
  • 2 tablespoons Italian parsley, minced
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees. In a medium ovenproof skillet ( I used my cast iron skillet) heat over medium to medium-high heat, add oil. When hot, add shallots and apples. Cook stirring frequently until shallots are soft and apples are golden, remove from skillet. Salt and pepper chops on both sides, add to hot skillet and cook until golden brown on both sides. When brown, remove from skillet. Add brandy to skillet and deglaze pan, stir in cream and 1/2 of the parsley. Bring to a boil. Add chops, apples, and shallots. Place skillet in preheated oven and bake 45 minutes. Remove from oven, top with remaining parsley and serve. I served with egg noodles, would also be terrific to serve with a wild rice mix.

  2. Notes

    Serving more than 2? This amount of sauce would be perfect for 4 pork chops, if serving more, double the amount of shallots, apples,brandy and cream amounts, bake in a 9 x 13 baking dish.

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Mussels with White Wine and Bacon

Ingredients

  • 1 2 lb. bag of mussels (serves 2)
  • 5 slices thick cut bacon, diced
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 3 scallions, sliced, white and green portions
  • 1/2 teaspoon red pepper flakes
  • 3 cups white wine

Instructions

  1. In a large dutch oven, over medium heat, cook bacon until crisp.  Remove bacon from pan.  Add onion and garlic to bacon fat, cook 4 – 5 minutes or until the onion is transparent.  Add scallions and red pepper flakes.  Add wine and bring to a boil.  Boil 1 minute, add mussels, cover and cook 5 – 6 minutes or until the mussels have opened. Top with reserved bacon pieces.  Serve with baguette slices.

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Italian Rolls

Ingredients

  • 1 package active dry yeast
  • 1 1 /4 cups warm water
  • 3 3/4 cups unbleached flour
  • 2 teaspoons kosher salt
  • olive oil for brushing on top of rolls

Instructions

  1. If using a food processor – stir the yeast into the water and let stand for 10 minutes.  Put flour and salt in processor bowl, turn processor on and slowly add the water, if the dough is too dry, add a bit more water until it forms a ball.  Let processor knead the dough for approx. 4 minutes. 

    If using a mixer – repeat the steps above using the paddle attachment, once incorporated use the dough hook and knead for approx. 4 minutes

    If by hand – stir the yeast into the water and let stand for 10 minutes in a large bowl.  Stir in flour, one cup at a time – add the salt.  Using your hands; incorporate all of the flour, turn out on to a floured surface and knead until smooth and elastic – 8 – 10 minutes.

    Place dough in a greased bowl, let rise until double, approx. 1 hour.  Turn dough onto a floured board, divide dough into 10 equal portions, make each roll into a ball. Brush each dough ball with olive oil.  Cover the dough balls and let rest for 10 minutes.  Flour a baking sheet.  Make a deep indentation with the side of your hand in each roll down the middle, place the roll indentation side down on floured baking sheet, repeat with all of the rolls.  Cover rolls and let rise for another hour.  Preheat oven to 425 degrees. Oil another baking sheet, after they have risen, place rolls indentation side up on this sheet,   Bake rolls for 15 – 18 minutes or until golden brown.  To make a crisp crust, spray water three times into the oven during the first 10 minutes of baking.

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Butterflied Grilled Shrimp

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 pound shrimp, shell-on
  • 1/4 cup white wine
  • 2 tablespoons chopped Italian parsley
  • 1/4 cup olive oil
  • 1/2 lemon squeezed
  • 1 lemon cut in half
  • 1/8-1/4 teaspoon dried red pepper flakes
  • salt and pepper

Instructions

  1. Cut the shell of the shrimp, carefully de-vein and butterfly shrimp; using a paring knife make an incision from the tail to the opposite end. Do not cut all of the way through. Place in a large baking dish. Combine white wine, red pepper, parsley, olive oil  juice of 1/2 lemon,and salt and pepper. Drizzle over shrimp. Let stand for 15 – 20 minutes. Heat grill to medium high heat. Place shrimp on the grill, cook 4 minutes and flip to other side for approx. 3 minutes until shrimp is opaque. Grill the lemon halves. Remove shrimp to a platter with the grilled lemon halves. Squeeze grilled lemon over shrimp prior to serving. Serve with melted butter or your favorite cocktail sauce.

I look forward to another wonderful year of cooking and entertaining!

Holiday Breakfast Ideas

Published on by carol lou

Looking for that perfect breakfast for Christmas morning? Here are some of my favorites.

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Holiday Hash Brown Egg Casserole

Servings 3

Ingredients

  • 1 1/2 cups frozen loose-pack hash brown potatoes
  • 1/2 cup shredded Pepper Jack cheese
  • 1/2 cup diced fully cooked ham
  • 1/2 cup shredded Swiss cheese
  • 2 eggs, beaten
  • 1/2 cup half and half

Instructions

  1. Thaw potatoes, press between two sheets of paper towels to remove excess moisture.  Grease a small casserole dish.  Arrange potatoes evenly in the bottom of the casserole dish.   Bake potatoes uncovered in a 400 degree oven for 20 minutes.   Remove casserole from oven and cool for 10 minutes.  Reduce oven temperature to 350 degrees . .Layer Pepper Jack cheese, ham,  and Swiss cheese over the potatoes.  Mix together the eggs and half and half.  Pour over potato cheese mixture in casserole.  Bake uncovered for 25 minutes or until center appears set.  Cool 5 minutes before serving.

    This recipe can easily be doubled.

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Spinach and Cheese Tart

Servings 8

Ingredients

  • 1 pie crust – rolled to fit a tart pan with removable bottom
  • CUSTARD
  • 2 cups heavy cream
  • 5 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • FILLING
  • 3 cups spinach, stemmed, chopped and cooked
  • 6 oz. Gruyere cheese, grated
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped

Instructions

  1. Combine custard ingredients, mix well.  Combine filling ingredients and place in bottom of tart shell.  Pour custard over filling.  Bake at 300 degrees for 40 – 50 minutes or until golden brown.

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Overnight Caramel Strata

Ingredients

  • 1 cup packed brown sugar
  • 8 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • 12 slices ciabatta bread, sliced one inch thick
  • 1 1/2 cups milk
  • 6 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Combine brown sugar, butter, and corn syrup in a small saucepan.  Bring to a boil over medium heat, stirring constantly.  Pour mixture into a 9 x 13 glass baking dish, rotate pan to coat the entire bottom with the caramel sauce.  Whisk together the milk, eggs, vanilla and salt in a medium bowl.  Arrange six of the bread slices in the prepared pan, cover with 1/2 of the egg mixture.  Repeat with the remaining slices of bread and remaining egg mixture.  Cover and refrigerate overnight.  In the morning, preheat oven to 350 degrees.  Bake the strata uncovered for 40 – 45 minutes or until puffed and golden brown.  Let stand for five minutes.  Cut into portions and invert onto plates, serve warm.

    Can’t find ciabatta bread?  You can definitely substitute any bread of your choice.  A hearty bakery style bread works the best.

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Ed’s Maple Syrup Cinnamon Rolls

Ingredients

  • FILLING
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • DOUGH
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, cold, cut into small pieces
  • 1 cup milk
  • GLAZE
  • 1 1/2 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 375 degrees.  Grease a 9 inch cake pan.  Prepare filling by mixing all of the filling ingredients together until well blended.  Set aside.  In a medium mixing bowl, whisk together the flour, baking powder and salt.  With a pastry blender or fork , cut in the butter until crumbly.  Stir in the milk to form the dough.  I find using my hands the best tools to combine the ingredients to form the dough.  Place the dough on a floured surface and knead a few times.  Let the dough rest a few minutes and then roll into a 16 x 12 inch rectangle.  Spread with the filling.  Roll up, staring with the 16 inch side.  Pinch ends together and slice into 12 equal slices. Beginning in the center, place rolls in the prepared pan.  Bake 30 minutes or until golden brown.  While the rolls are baking,  make the glaze mix together the glaze ingredients, add a bit more milk to reach your desired consistency.  Remove the rolls from the oven when golden brown and spread the warm rolls with the glaze.  Serve warm or at room temperature. 

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Ham, Egg and Cheese Roll-ups

Ingredients

  • 1 sheet frozen puff pastry
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon minced Italian parsley
  • 1/2 cup minced ham
  • 1 recipe fluffy scrambled eggs
  • egg wash, 1 egg mixed with 1 tablespoon water
  • Fluffy Scrambled Eggs
  • 5 eggs
  • 1/8 teaspoon kosher salt
  • 2 tablespoons milk
  • 1/2 tablespoon unsalted butter
  • freshly ground black pepper

Instructions

  1. Thaw puff pastry as directed on package.   Preheat the oven to 400 degrees. When the pastry has thawed, cover the pastry with the cheese, ham and parsley.  Cook the eggs as directed, let cool for 4 minutes.  Then layer the eggs on top of the cheese and ham.  Salt and pepper, if desired. You will roll from the short side of the pastry.  Brush the ends of the pastry with egg wash to seal the roll.  Now, carefully roll the mixture, if some of the filling falls out, you can tuck the filling back in   When you get to the end rolling, pinch the edges to seal.   Cut the roll into  8 slices.  Place the slices on a parchment lined baking sheet.  Brush each roll-up with the egg wash. Bake rolls for 25 – 30 minutes.  Serve warm. —–

    EGGS -In a small bowl, beat eggs with milk and salt.  In a medium skilled, melt butter over medium high heat until foamy. Add eggs, continue stirring until fluffy curds form and eggs are fully cooked, about 3-4 minutes.  Season with pepper. 

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Blueberry Crumb Cake

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 2 cups blueberries
  • Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter

Instructions

  1. Preheat oven to 375 degrees. Grease and flour one 9 inch square baking pan.

    Combine Flour, baking powder and salt, set aside.  Cream butter and sugar.  Add egg and milk, beat until smooth.  Add flour mixture (reserve 1/4 cup) and beat until well combined.  Toss the blueberries with the remaining 1/4 cup flour mixture and fold into the batter.  To prepare topping, combine sugar, flour and cinnamon, cut in butter until it resembles coarse crumbs.  Sprinkle over cake batter in pan.  Bake at 375 degrees for 40 – 45 minutes.

Old-Fashioned Butter Cookies

Published on by carol lou

If I had time to bake only one cookie over the holidays – I would bake Old-Fashioned Butter Cookies!  This recipe is a family favorite and one I remember baking with my mom.  The dough is very easy to roll out, perfect for cut-out cookies.  

 

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Old-Fashioned Butter Cookies

the perfect recipe to use with cookie cutters - perfect for your plate of cookies for Santa!

Servings 5 dozen

Ingredients

  • Cookie Dough
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • Frosting
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla
  • 1 3/4 cups powdered sugar
  • 4 tablespoons milk

Instructions

  1. Sift together flour, baking powder, and salt.  Cream butter.  Gradually add the sugar and cream well.  Stir in the egg, milk and vanilla.  Add dry ingredients gradually and mix well.  Wrap dough in plastic wrap and refrigerate for one hour.  Divide dough into three parts.  Preheat oven to 400 degrees.  Roll our onto floured work surface to 1/4 inch thickness.  Cut with cookie cutters and place on parchment lined baking sheet.  Bake at 400 degrees for 5 - 8 minutes until delicately brown.  Remove cookies to rack to cool.  To prepare frosting, cream together butter, vanilla and powdered sugar.  Add milk and beat until light and fluffy.  I like to drizzle the frosting, so I add a bit more milk for a thinner consistency.  Frost cookies as desired.  I sprinkle my cookies with vanilla sugar after drizzling with the frosting.  Let cookies sit at room temperature until the frosting has hardened.  Store in air tight containers

 

Feta, Sun-Dried Tomato and Rosemary Biscotti

Published on by carol lou

This is soup season and what is the best accompaniment with a warm satisfying bowl of soup, biscotti! Time to set aside the standard baguette and serve Feta, Sun-Dried Tomato and Rosemary Biscotti. They are crispy and crunchy and perfect with any soup or stew.

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Feta, Sun-Dried Tomato and Rosemary Biscotti

Servings 24 biscotti

Ingredients

  • 2 1/2 cups flour
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup sun-dried tomatoes in olive oil, chopped
  • 8 oz crumbled feta cheese
  • 3 large eggs

Instructions

  1. Preheat oven to 350 degrees. Combine flour, rosemary, baking powder and salt in a medium bowl. Place butter and sugar in a mixing bowl, beat a medium speed until creamy. Add sun-dried tomatoes, cheese, and eggs. Beat until well combined. Add flour mixture slowly. Line a baking sheet with parchment Divide dough into two equal logs (approx. 7 x 3 inches) Bake for 25 – 20 minutes or until light brown. Remove from oven, let biscotti cool on baking sheets for 10 minutes. Reduce oven temp. to 325 degrees. Cut logs into 1/2 inch slices and place on same baking sheet, cut side down. Continue to bake for 40 additional minutes. Turn biscotti after 20 minutes. Bake until crisp and brown. Cool completely. Store in air-tight container.

Some of my Thanksgiving Favorites

Published on by carol lou

Looking for a few new dishes for Thanksgiving? Here are a few of our favorites. I hope you all have a wonderful Thanksgiving week. Happy Cooking!

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Sweet Potato Rolls

Ingredients

  • 2 packages active dry yeast
  • 1 1/2 cups warm water
  • 3 cups whole wheat flour
  • 3 – 4 cups white flour
  • 1/3 cup packed brown sugar
  • 1 1/4 teaspoon salt
  • 1/4 cup non-fat plain yogurt
  • 4 tablespoons softened butter
  • 2 large eggs, lightly beaten
  • 1 large sweet potato, cooked and pulp scooped out, approx. 1 cup

Instructions

  1. To bake sweet potato, scrub and poke with a fork several times.  Microwave on high for 6 minutes.  Remove, slice in half to cool, scoop out pulp.

    In a stand mixer with a dough hook : combine water, yeast and brown sugar, let stand for 5 minutes.  Slowly add remaining ingredients (add 3 cups of white flour), once all combined, knead at medium speed for 4 minutes. (Dough will be sticky.  If the dough does not pull away from the side of the bowl, add additional white flour 1/4 cup at a time.) Turn dough into a greased bowl, cover and let rise for 1 hour or until double.  After 1 hour, punch dough down.  Divide dough into 3 portions, one at a time put each portion of dough on a well floured board.  Divide each third into 12 portions, shape into balls and place on parchment lined baking sheet.  Cover with a clean towel and let rise for 30 minutes.  Preheat oven to 350 degrees.  Bake each tray of rolls for 15 – 17 minutes.  Remove and cool on a wire rack.

    To make pumpkin shaped rolls:  After the rolls have risen for 20 minutes, gently pat down the roll, cut 8 slits around the edge of each roll.  Insert the end of a wooden spoon in the center, place a pecan sliver in each.  Let rest 15 minutes, bake as directed above.

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Spiced Peaches

Ingredients

  • 2 -29 oz. cans peach halves in syrup
  • 3-6 cinnamon sticks
  • 1 teaspoons whole cloves
  • 1 tablespoon apple cider vinegar

Instructions

  1. Combine all ingredients in a medium saucepan.  Heat to boiling, simmer for five minutes..  Remove from heat.  Let cool in the spiced syrup.  Refrigerate until serving.

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Spiced Cranberry Chutney

Ingredients

  • 1 14 oz can whole berry cranberry sauce
  • 1/2 cup raisins
  • 1/2 cup apple, finely diced and peeled
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

Instructions

  1. Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally until apples are tender and the chutney has thickened slightly, approximately 30 minutes.

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Broccoli with Spicy Orange Sauce

Ingredients

  • 2 pounds fresh broccoli
  • 1/2 cup orange juice
  • 2 teaspoons honey
  • 1 treaspoon Dijon mustard
  • 2 teaspoon grated orange rind
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon water
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon chopped peanuts
  • 1 teaspoon unsalted butter

Instructions

  1. Slice and steam broccoli until crisp but tender, approximately six minutes.  While the broccoli is cooking, in a medium saucepan combine the orange juice, honey, mustard, orange rind, soy sauce, garlic and red pepper flakes.  Bring to a boil over medium heat, boil for one minute, stir occasionally.  Combine the cornstarch and water, add to the orange juice mixture.  Cook for one minute or until thickened.  Remove from heat and stir in butter.  Drain broccoli, place in a bowl and pour sauce over.  Toss until well combined.  Place on a serving dish and sprinkle with chopped peanuts.

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Praline Pumpkin Pie

Ingredients

  • 1 9-inch pastry crust, unbaked
  • 3 tablespoons butter, room temperature
  • 1/3 cup brown sugar
  • 1/3 cup chopped pecans
  • 3 large eggs, beaten
  • 1 15 oz can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 12 oz. can evaporated milk

Instructions

  1. Preheat oven to 450 degrees.  Line your pie plate with the pie crust.  Combine the 3 tablespoons of butter and 1/3 cup brown sugar, beat until smooth. Stir in pecans.  Carefully pat into the bottom of the pie shell, bake at 450 degrees for 8 minutes.  Remove from the oven and let stand for 10 minutes.  Combine the eggs, pumpkin puree, sugars, pumpkin pie spice and salt and beat until well combined.  Slowly add the evaporated milk.  Mix until milk is well incorporated. Pour into prepared crust.  Reduce heat to 350 degrees.  Bake pie for 50 minutes or until a knife comes out clean.  Cool.  Serve with whipped cream.

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Apple Walnut Pudding

Servings 6

Ingredients

  • 4 eggs
  • 1 3/4 cups light brown sugar
  • 2/3 cup flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 oz. chopped walnuts
  • 3 apples, unpeeled, finely chopped
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees.  Grease one 1 1/2 quart baking pan.  In a mixing bowl, combine the eggs and brown sugar with a wire whisk.  Add the flour, baking powder and salt, mix until combined.  Add the walnuts, apples and vanilla.  Mix well.  Pour into prepared baking dish. Bake for 45 minutes.  Terrific served with whipped cream or vanilla ice cream

Shrimp and Cucumber Bites

Published on by carol lou

Looking for that perfect make ahead appetizer?  You must try these Shrimp and Cucumber Bites.  They are lightly spiced and delicious served cold or warm.  I always like to prepare dishes that are ready to serve and do not require last minute prep.  How great it is to simply serve from the refrigerator.   This is a fantastic recipe to try during the upcoming busy holiday season. 

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Shrimp and Cucumber Bites

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon fresh squeezed lime juice
  • 2 tablespoons chopped fresh garlic
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 30 uncooked large shrimp, peeled and deveined, tails removed
  • 2 tablespoons cilantro, finely chopped
  • 1 teaspoon lime zest
  • 1/2 teaspoon salt
  • 1 English cucumber, cut into small pieces

Instructions

  1. Melt butter in a large saucepan over medium high heat.  Add the lime juice, garlic, chili powder and cayenne pepper.  Cook until foamy.  Add shrimp and cook 1 - 2 minutes or until pink.  Remove from heat and add the cilantro, lime zest and salt.  Cool slightly, thread cucumber and shrimp on picks.  Roll shrimp in the sauce before threading.  Serve warm or chilled. 

 

Praline Topped Apple PIe

Published on by carol lou

I have been making my Praline Topped Apple Pie for years.  I remember the time when my children were home from college and one of their college friends thought that the pie was one of those decorative apple plates.  That tells you how beautiful this pie is when finished.  I can also tell you it tastes as good as it looks.  I have a crank apple-peeler slicer corer that I use and it makes preparing this pie very easy.   I also like to use silicone pie crust protectors to prevent the edges from browning too quickly.  I also prefer Granny Smith apples, they are a bit firmer and I think the perfect apple for this pie.  

 

 

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Praline Topped Apple Pie

Servings 8

Ingredients

  • 2 pie crusts for double crust pie
  • Apple Filling
  • 6 medium apples, peeled, cored and sliced
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoon butter
  • Topping
  • 1/4 cup butter
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons half and half
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 425 degrees. Line a 9-inch pie plate with the bottom crust.  In a medium bowl, combine the apples, sugar, flour, cinnamon and salt.  Mix well and carefully sppon into the crust-lined pan. Dot with the 2 tablespoons of butter.  Top with the second crust, seal edges and flute.  Cut slits in several places in the top crust.  Bake at 425 degrees for 35 to 45 minutes until the crust is golden brown.  Cover the edges to prevent excessive browning. Prepare the topping prior to the pie coming out of the oven  To make the topping - in a small saucepan, melt the butter, add the brown sugar, half and half and pecans.  Slowly bring to a bowl, then remove from heat.  Remove the pie from the oven after it is golden brown and place on a baking sheet.  Spread the topping over the pie and return to the oven; bake an additional 2 - 3 minutes until topping bubbles.  Cool pie at least one hour prior to serving.  

 

Turkey Cutlets with Marinated Tomatoes

Published on by carol lou

It is November 1st and time to start talking turkey.  Soon we will all be thinking about cooking our Thanksgiving turkey, but here is a recipe for a quick turkey entree that is definitely not your typical turkey dinner.  Quick cooking cutlets, breaded and fried are absolutely delicious with a side of marinated cherry tomatoes.  For those of you that are not fans of turkey, this recipe will change your mind.  Turkey lovers, add this to your file as one more sensational turkey recipe.  If you have leftovers, the cold cutlets make wonderful sandwiches. 

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Turkey Cutlets with Marinated Tomatoes

Ingredients

  • Marinated Tomatoes
  • 6 cups cherry tomatoes, halved
  • 1/2 cup red onion. finely sliced
  • 3/4 cup fresh basil, minced
  • 1/3 cup extra virgin olive oil
  • freshly ground black pepper
  • kosher salt
  • Cutlets
  • 1 1/2 cups panko crumbs
  • 2 eggs, beaten
  • 1/2 - 3/4 cup flour
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 8-10 scallopini slices of turkey breast

Instructions

  1. Combine all of the Marinated Tomato ingredients a medium bowl, set aside until ready to serve.  This can be done up to 3 hours ahead, let sit at room temperature. For the cutlets, in three shallow bowls - put panko, eggs and flour in each bowl.  Dip the cutlets in the flour, then the egg and then the panko crumbs. Salt and pepper cutlets.  Preheat the oven to 250 degrees.  In a large frying pan, melt the butter and oil over medium-heat.  When this mixture is foamy, put the slices in the hot oil.  Do not crowd the slices.  Turn the slices over as they begin to brown, 3 - 4 minutes.  When the cutlets are golden on each side, place cutlets on a baking sheet and keep warm in the oven while you cook the remaining cutlets.  You can add a bit more butter and oil to frying pan, if necessary.  Serve warm with the marinated tomatoes.  

 

Truffle Chips with Blue Cheese

Published on by carol lou

Sometimes there are restaurant dishes that you just can’t forget and want to have again.  That is exactly what happened when we ordered Truffle Chips with Blue Cheese in a restaurant in Charlotte, NC.  The best part is my husband dislikes blue cheese but absolutely loved it when served with the truffle chips.  I have been trying to recreate this marvelous appetizer and I think I finally found a way to create the dish.  I baked the chips in the 400 degree oven until golden brown  The secret is to spray white truffle oil over the hot chips, the spray gives just the right amount of truffle flavor to the chips. I also used a fresh blue cheese dressing from the refrigerated section of the grocery with large chunks of blue cheese throughout.  These are so easy to make and so hard to eat just one!  These chips are now one of our favorites. 

You can find white truffle oil in the oil section of many markets or you can purchase on Amazon 

 

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Truffle Chips with Blue Cheese

Ingredients

  • 2 yukon gold potatoes
  • 2-3 tablespoons olive oil
  • kosher salt
  • white truffle oil, spray bottle
  • blue cheese dressing

Instructions

  1. Preheat oven to 400 degrees.  Line two baking sheets with parchment.  Slice potatoes extremely thin, I used my mandoline slicer.  Place potato slices in a bowl and toss with olive oil.  Place chips in a single layer on the parchment lined sheets.  Bake chips for approx. 25 minutes, watch closely, you want the chips to be golden brown.  Remove chips from the oven and immediately sprinkle with salt and spritz with the white truffle oil.  Remove chips to a rack, they crisp while they cool.  Serve with blue cheese dressing. 



Pumpkin Yeast Rolls

Published on by carol lou

For those of you that love to bake bread and those of you that avoid baking bread, this is one recipe you must try.  They always turn out light and fluffy.  Pumpkin Yeast Rolls are the perfect accompaniment to all of your fall soups and stews.  Delicious slathered with butter and apple butter.  These rolls are perfect for leftover turkey sandwiches!

 

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Pumpkin Yeast Rolls

Servings 24

Ingredients

  • 2 packages active dry yeast
  • 1 cup milk (heated to 110 - 120 degrees)
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 1 teaspoon salt
  • 3 eggs divided/two for the dough and one for topping
  • 5 1/2 - 6 cups flour
  • 1 tablespoon cold water

Instructions

  1. In a large mixing bowl, combine yeast and warm milk, Add the butter, sugar, pumpkin, 2 eggs, and salt; stir well.  Stir in flour, one cup at a time. Turn flour out onto a slightly floured board and knead until smooth and elastic, about 6 - 8 minutes.  ( if using a stand mixer, you can use your dough hook to combine dough and knead ) Place dough in a greased bowl, cover and let rise for one hour.  Punch dough down and place on a lightly floured board.  Divide dough in half and then cut each half into 12 portions.  Form into balls and either place in a greased muffin tin or roll each piece into a 12 inch rope and tie into a knot and place on a parchment lined baking sheet.  Cover rolls and let rise for one hour or until double in size.  Preheat oven to 350 degrees.  Whisk together the remaining egg and water, brush the tops of each roll just prior to baking, sprinkle with sesame or poppy seeds, if desired.  Bake rolls for 15 - 17 minutes, or until golden brown.  Place rolls on a rack to cool.