Marinated Shrimp with Peppers

Published on May 1, 2018 by carol lou Category: Appetizers, Recipes

This is the prefect make ahead recipe for a spring party or picnic. This recipe requires that you marinate the shrimp and peppers 8 – 48 hours. All you do prior to serving is drain and place in a beautiful dish. I served along side a chilled Rose and crackers. What a delightful first coarse.

Marinated Shrimp and Peppers

Servings 10

Ingredients

2 pounds jumbo shrimp, peeled and deveined and cooked
1 large red bell pepper
1 large green bell pepper
1 large yellow bell pepper
1 tablespoon olive oil
2 cup red onion, thinly sliced
3 tablespoons capers, drained
MARINADE
1 1/2 cups canola oil
1/2 cup apple cider vinegar
1/2 cup tomato sauce
1 tablespoon Tabasco sauce
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons dry mustard
1 teaspoon salt

Instructions

Preheat oven to 450 degrees. Cut each pepper in half, remove seeds and flatten with the palm of your hand. Place peppers, skin side up on a baking sheet, brush with olive oil. Roast peppers until the skin blisters and chars. This will take between 15 - 25 minutes, watch closely. Remove peppers from the oven and place in a plastic bag to steam for 10 minutes. Remove from the bag, the skins will remove easily, slice peppers into strips. In a large bowl combine the shrimp, peppers, red onion, and capers. Mix all of the marinade ingredients together. Pour over shrimp mixture. Stir to coat. Refrigerate at least 8 hours and up to 48 hours. Stir often while in the refrigerator. When ready to serve, drain the shrimp mixture and serve.

Goat Cheese with Apricot Peppadew Glaze

Published on April 26, 2018 by carol lou Category: Appetizers, Recipes

We were in Atlanta this past month and I was cooking dinner one night for friends. Not being in my kitchen and with limited time, I decided to make a goat cheese appetizer for dinner. I wanted to put together something to serve with cocktails prior to dinner while the grill was heating up. I headed to the market, picked up some goat cheese, apricot jam, peppadews off of the olive bar, a jar of pickled jalapenos, dry sherry and some Dijon mustard. A quick assembly, heated until bubbly and I will tell you I had no leftovers. Easy and delicious.

Goat Cheese with Apricot Peppadew Glaze

Servings 6

Ingredients

16 oz goat cheese, room temperature
1/2 cup apricot preserves
5 peppadew peppers, chopped
1 pickled jalapeno, chopped
2 teaspoons Dijon mustard
2 tablespoons dry sherry
pita chips, for serving

Instructions

Preheat oven to 400 degrees. Spread goat cheese in approximately a 7 inch baking dish. or ramekin. Mix the preserves, peppers, jalapeno, mustard and sherry. Pour over goat cheese. Bake until hot and bubbly, 8 - 10 minutes. Serve with pita chips or crackers.

Whole Wheat Couscous Chicken Salad

Published on April 18, 2018 by carol lou Category: Recipes, Salads

Are you ever in the situation where you have leftover cooked chicken and wonder what you can do with it? Whole Wheat Couscous Chicken Salad is the perfect answer. This salad is a refreshing combination of chicken, fresh basil, lemon, capers, tomatoes and feta. Quick to prepare and oh so easy to assemble. I recently have had various conversations with friends that use those deliver to your home dinner kits. No need to spend the time ordering a kit online, assembling this salad takes less time than figuring out what dinner to order!

Whole Wheat Couscous Chicken Salad

Servings 4

Ingredients

1 cup whole wheat pearl couscous
1-2 cups diced cooked chicken
1/4 cup chopped fresh basil
3 tablespoons capers, drained
1 cup cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 teaspoon grated lemon peel
1/2 lemon, juiced
2 cups mixed salad greens
1/2 cup feta cheese crumbles

Instructions

Prepare couscous as directed on package. Fluff with fork, cool. In a large mixing bowl combine chicken, basil, capers, couscous and tomatoes. Toss with olive oil, lemon peel and lemon juice. Refrigerate until serving. Remove salad from refrigerator 1/2 hour prior to serving, mix in salad greens, top with feta. Drizzle with a bit of olive oil, if desired.

Interesting Find – Perry’s Ice Cream/Mom’s Chocolate Chip Cookie Recipe

Published on April 12, 2018 by carol lou Category: Desserts, Recipes

Perry’s Ice Cream

I cannot tell you how many requests I receive weekly asking me if I would be interested in writing about their products. When I received an e-mail from Perry’s Ice Cream I almost didn’t take notice – until I saw their package. I immediately recognized that package but didn’t know why it looked so familiar. Then when I was reading about their company and realized that Perry’s was the ice cream I grew up with in Western New York; I immediately sent them a response. They were generous to send me a few coupons to try their ice cream again. I grew up with Perry’s – that was the ice cream that my mom always served and I distinctly remember their wonderful flavors. Now here is a real throwback – I remember my piano teacher always having an annual party at her house and each of her students would play a piece, then she always served ice cream and cookies. You figured it out – it was one of Perry’s signature flavors Parkerhouse, one of their original flavors that they have just brought out again as a retro flavor. The best part now is I can purchase Perry’s at my local Wegman’s and along the East coast. Out came Mom’s Chocolate Chip Cookie recipe and this combination made terrific ice cream sandwiches. The perfect make ahead dessert you can bake and prepare now and have ready for the next time your entertain. A match made in heaven! Absolutely divine!

Mom’s Chocolate Chip Cookies

My mom made the best cookies! Here is her secret, to get chewy delicious cookies, she always used butter and shortening I think that combination is the key. In her chocolate chip cookies, she also used a combination of light and dark brown sugar. I think these are the best cookies, especially warm out of the oven. I can’t believe I have waited this long to share this recipe, this one is a must try.

Make Now/Bake Later Chocolate Chip Cookies

Ingredients

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup shortening
1 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
2 teaspoons vanilla
2 large eggs
1 12 oz package semi-sweet chocolate chips

Instructions

Mix flour, baking soda and salt together. In a mixing bowl, beat butter, shortening and sugars. Add vanilla and eggs, one at a time. Mix well. Add flour mixture and mix until all of the dry ingredients are well incorporated. Stir in the chocolate chips. Drop batter by 1/4 cup scoops on a parchment lined baking sheet (I use a cookie scoop), lightly flatten each cookie with the back of a spatula, freeze dough for 1 hour. Remove from freezer and place dough balls in a zip top freezer bag and return to the freezer.
When you are ready to bake the cookies. Preheat your oven to 375 degrees. Place the amount of cookies you want to bake on a parchment lined baking sheet and let thaw on the baking sheet for 30 minutes prior to baking. Bake the cookies for 10-12 minutes. Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, Time to enjoy delicious warm chocolate chip cookies.

Pita Pockets

Published on April 10, 2018 by carol lou Category: Main dishes, Recipes

Pita Pockets are a great alternative to a hamburger. We especially love them because of their unique flavors and the delicious yogurt sauce. Next time you are yearning for a hamburger, give Pita Pockets a try. These are equally good with either the lamb or the beef. This is another great meal you can prepare and have on the table in under 30-minutes.

Pita Pockets

Servings 4

Ingredients

4 pita breads
1/2 cup plain yogurt
1 tablespoons fresh mint leaves, chopped
1 teaspoon sugar
1 small cucumber, diced
1 pound ground lamb or beef
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon pepper
1 small onion, diced - about 1/4 cup
2 tablespoons canola oil
2 cups shredded lettuce
1 medium tomato, diced

Instructions

Cut the top of each pita and open so you have a pocket. Mix yogurt, mint and sugar in a small bowl. Add cucumber, set aside. Mix meat, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape mixture into four thin patties. Heat oil in a 10-inch skillet over medium heat. Cook patties in oil 10 - 12 minutes, until no longer pink in the center. Place cooked patty in each pita. Top with yogurt mixture, lettuce and tomato.

Baked Wonton Crisps

Published on April 4, 2018April 4, 2018 by carol lou Category: Appetizers, Recipes

Ok, I must admit this recipe is almost too easy to post! I had a package of wonton wrappers in my refrigerator with a large portion left from a previous recipe. I remembered the time I was served wonton chips as an accompaniment to a salad a few years ago. I didn’t want to waste the remaining wonton wrappers so decided to try my hand at baked wonton crisps. What a great alternative to a cracker or chip. Trust me on this one- I think you will love them as much as we did. I will defiantly be making these again!

Baked Wonton Crisps

Ingredients

1 package refrigerated wonton wrappers
canola oil cooking spray
salt, if desired

Instructions

Preheat oven to 350 degrees. Cut each wonton in half diagonally. Line a baking sheet with foil, spray the foil with cooking spray. Place cut wontons on cooking baking sheet. Spray tops of wontons lightly with cooking spray. Bake at 350 degrees for 10 minutes or until golden. Sprinkle with coarse salt, if desired. Remove from the oven and let cool. They will crisp as they cool.

Chicken Scampi

Published on March 26, 2018 by carol lou Category: Uncategorized

When it comes to quick meals for dinner, this recipe leads the pack. It is so easy to prepare and the results are absolutely delicious. Everyone will enjoy this fantastic chicken recipe.

Chicken Scampi

Ingredients

1/4 cup butter
1/4 cup olive oil
1/4 cup chopped green onions
2 cloves garlic, minced
juice of one lemon
2 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces
salt and pepper, to taste
1/4 cup minced Italian parsley
2 tomatoes, chopped
buttered noodle

Instructions

In a skillet, melt the butter and olive oil. Add the green onions and garlic, cook for a few minutes until fragrant. Add the lemon juice, chicken, salt, pepper and parsley. Continue cooking over medium heat, stirring frequently, until chicken is cooked - this will take approx. 5 - 8 minutes. Add tomatoes and heat through. Serve over buttered noodles.

Interesting Finds – Goosecross/Napa Valley – Clarity/Vienna, VA

Published on March 22, 2018March 22, 2018 by carol lou Category: Interesting Finds

I am sure you all have attended certain events that when you get home you just say “WOW” what a fantastic evening. We were so lucky to have had that experience this past weekend, I am still thinking about how great it was. It was a wonderful combination, a fantastic winery from Napa teamed with one of the top local chefs of the DC area, and a group of wonderful friends. Now, this was a win/win/win to me.

THE WINE

Goosecross is an estate winery in Napa Valley. Christi Coors Ficeli, the owner, is from a family who for years has been making one of the country’s top selling beers. She told us her history and how she became involved in the wine industry, from selling Xerox machines out of college, to working for Gallo, to becoming involved in the Napa Valley wine industry. She purchased an existing winery and has taken the challenge to write the next chapter in this vineyard’s journey. Goosecross’ winemaker, Bill Nancarrow, also joined us for dinner. Bill was raised in New Zealand and has vast knowledge and expertise in the wine industry. It was great to hear his detailed descriptions of all of the wines and the particular characteristics for each. Dinner with Christi and Bill was a great treat, all of their wines were outstanding; we especially liked their 2013 State Lane Merlot. My preference leans towards red wine, however, their 2014 Chardonnay could turn me into a white wine drinker! I know the next time we are in Napa, Goosecross will definitely be on my list to visit. We are anxiously awaiting the wines we purchased so we can add them to our cellar and remember our dinner with Christi and Bill.

Goosecross/Napa Valley

THE FOOD

I know I have written about Clarity in Vienna, VA in previous posts. However, I cannot say enough good things about this restaurant. Jon Krinn, Chef/Founder/Owner creates an amazing food adventure each and every time. When I began writing this piece, I wanted to give you a thumbnail of my experience eating at Clarity. I didn’t have to go farther than their website to find the perfect definition of eating at Clarity by Jon Krinn.

My culinary vision: Create excitement through constant – even “at the moment” – menu change, utilizing our access to the best local and worldwide products available. We passionately source ingredients around the corner, around the country, and around the world for our community to try. It is a true pleasure to cook for you.

What a combination a dinner with Goosecross wines and Clarity – a match like no other.

THE FRIENDS

So, by now you are probably wondering how did this fabulous dinner happen? A winery from Napa teaming with a restaurant in Vienna, VA. This all transpired from Auction Napa Valley. Our very dear friends, won this auction item and we were thrilled to be invited to this dinner. It certainly was a memorable night. What a terrific cause and extraordinary community.

About Auction Napa Valley – Auction Napa Valley is the NVV’s annual community fundraiser that for more than 35 years has utilized the worldwide reputation of Napa Valley wines and the scenic beauty of the region to raise funds to enhance the health and wellbeing of the Napa Valley community. To date, the NVV has invested more than $150 million from Auction Napa Valley proceeds in Napa County nonprofit organizations. Learn more at auctionnapavalley.org.

Cheers to great wine, food and friends!

Mom’s Favorite Rolls

Published on March 16, 2018 by carol lou Category: Breads, Recipes

My mom was the ultimate bread baker. I remember her baking these rolls and I just came across her recipe. They are light and fluffy and hard to resist. Especially, when hot out of the oven. These are easy for even those of you that avoid yeast at all costs!

Mom's Favorite Rolls

Servings 16

Ingredients

3 1/2 cups flour
1 package dry yeast
1 1/2 teaspoon salt
8 teaspoons sugar
2 tablespoons butter, softened
1 1/2 cups hot tap water
cornmeal for dusting

Instructions

In a large mixing bowl combine 1 cup flour, yeast, sugar, salt and butter. Mix with paddle attachment. Add the water and mix on medium speed for two minutes. Add 1 cup flour and beat on high speed for two minutes. Change attachments on your mixer to the dough hook. Add the remaining flour and beat an additional two minutes. Place dough in a greased bowl and cover to let rise for 1 hour. Stir dough down and turn out onto a floured board. Cut dough into 16 pieces. Shape into balls. Place on a sheet pan that has been dusted with cornmeal. Let rise, covered until double, approx. 1 hour. Bake rolls 400 degrees for 12 - 15 minutes.

Pi Day (3.14) or Pie Day?

Published on March 13, 2018 by carol lou Category: Desserts, Uncategorized

It’s Pi Day (3.14159265359) tomorrow – there is not better time to chef up a pie. Check out some of my favorite pie recipes below. Time to celebrate Pi with Pie!