Whitefish Florentine

Published on April 8, 2016 by carol lou Category: Main dishes, Recipes

For this recipe I took the basics from my favorite spinach artichoke dip and topped it with a mild whitefish. Oh my, what a wonderful combination. You can even make this ahead, up to six hours before serving, cover and refrigerate until ready to bake. I served this with focaccia bread and roasted carrots- need I tell you there were no leftovers? A truly wonderful combination.

Whitefish Florentine

2016-04-04 15:55:22

Serves 2

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Ingredients

2 mild whitefish fillets - Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, or Pacific rockfish
12 oz. frozen chopped spinach, cooked and pressed dry
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup grated parmesan cheese
1 14 oz. can quartered artichoke hearts, drained (optional)
Additional grated parmesan for the top
Fresh lemon juice
Freshly grated pepper

Instructions

Cook and press dry the spinach. In a medium mixing bowl combine spinach, mayonnaise, sour cream, artichokes and 1/4 cup parmesan cheese. Mix well and put in a casserole dish. Top with fish fillet. Brush fish with lemon juice, pepper and top with additional cheese. Bake 350 - 20 - 25 minutes until fish flakes easily. I like to broil the fish for the last few minutes for a golden brown crust.

Notes

You can easily double or triple this recipe. Bake as directed,

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Chocolate Crinkles

Published on April 5, 2016 by carol lou Category: Desserts, Recipes

Do you have a chocolate craving? Chocolate Crinkles are the solution. These cookies are easy to prepare and require refrigeration prior to baking. You can make the dough early in the day and then bake the cookies later in the day. Form the dough into balls and roll then into a dish of confectioners’ sugar and bake. They puff as they bake and make an incredible looking cookie, besides being absolutely delicious.

Chocolate Crinkles

2016-04-05 13:27:23

Yields 48

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Ingredients

1 cup unsweetened cocoa powder
2 cups sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar

Instructions

In a medium bowl, mix together cocoa, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into one inch balls. Roll each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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Shrimp Wraps

Published on April 4, 2016 by carol lou Category: Main dishes, Recipes

I have a few “go to” recipes that are quick and easy to prepare. This recipe is one of those that is always a favorite and ready to serve in a very little time. Toss aside that carryout menu – time to make these wonderful shrimp wraps. Excellent with a chilled Riesling.

Shrimp Wraps

2016-04-04 05:06:48

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Ingredients

12 small flour tortillas
6 tablespoons canola oil
1 pound shrimp, shelled and deveined
3 large eggs, beaten
Salt and pepper, to taste
2 tablespoons fresh ginger, minced
1 clove of garlic, minced
3 oz. assorted sliced mushrooms
8 oz. packaged coleslaw mix
Hoisin sauce - 2 tablespoons for shrimp and extra for serving

Instructions

Wrap tortillas in foil and warm in 200 degree oven.
In a wok or skillet, over medium high heat, heat 1 tablespoon oil. When hot, add shrimp and stir fry until cooked, approx. 2 minutes. Remove the shrimp to a platter. Heat 2 additional tablespoons of oil, add eggs and salt and pepper, cook until and stir until large curds form. Scrap the eggs on to the platter with the shrimp. Add 2 tablespoons of oil to the wok, add garlic, ginger and mushrooms, stir until lightly browned, approx. 4 minutes. Add the remaining tablespoon of oil and add the coleslaw mix. Stir until wilted but still crunchy. This will take about 4 minutes. Return the shrimp and egg to the wok, add the 2 tablespoons of hoisin sauce. Stir fry until combined. Serve on warm tortillas with additional hoisin sauce.

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Interesting Find – Fresh Batch Jams/Pineapple Dipping Sauce Recipe

Published on April 1, 2016April 1, 2016 by carol lou Category: Interesting Finds, Recipes

After just returning from Hawaii and then visiting the Virginia Food and Beverage Expo, I am sure you will know why I was so thrilled to find Aloha Jam. How great that the name of a jam would bring immediate memories of Hawaii and even better, the delicious taste of pineapples. Fresh Batch Jams was gracious in giving me a jar of their jam after I explained I love to create recipes using interesting food finds. Well friends, this time I think I have hit a home run with my pineapple dipping sauce. Quick, easy and oh so delicious. I started with Aloha Jam (Fresh Batch Jam’s pineapple jam named Aloha Jam) and added a few ingredients to make this marvelous dip/sauce. I served this sauce with grilled pork tenderloin and it was sensational. I think it would also be fantastic with egg rolls, chicken strips, spooned over warm brie, served on a cheese board or slathered on a ham sandwich. I call this a great food find!

Pineapples growing at the Dole Plantation on Oahu

Pineapple Dipping Sauce

2016-03-30 06:24:55

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Ingredients

1/4 cup pineapple jam
1 tablespoon Dijon mustard
1/4 cup sour cream
Pinch of salt

Instructions

Mix all together, refrigerate until serving.

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Chicken Tostadas

Published on March 29, 2016 by carol lou Category: Main dishes, Recipes

This recipe is a quick to prepare recipe that is a great weeknight meal. Have leftover chicken in your refrigerator? If so, this recipe is perfect or use a grocery store rotisserie cooked chicken. I prefer using corn tortillas, however, if you prefer flour tortillas they would be equally delicious. This is a recipe that takes under 30 minutes and will become a family favorite!

Chicken Tostadas

2016-03-28 07:04:03

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Ingredients

2 tablespoons vegetable oil
1 clove garlic, minced
2 chicken breasts, cooked and shredded (or equivalent amount of cooked chicken)
1 4 oz.can diced green chilies
1/2 cup sour cream
Corn or flour tortillas
Additional oil for frying tortillas
Lettuce, shredded
Cheddar cheese, shredded
Chopped tomatoes
Avocado dressing

Instructions

In a medium saucepan, heat 2 tablespoons oil over medium heat. Add garlic and cook until tender (do not brown). Add chicken, green chilies and sour cream, stir well. Cover and cook over medium low heat until hot, stir frequently. While the chicken is heating in a 10 inch skillet fill with 1/4 inch vegetable oil. Heat over medium heat. When hot, fry tortillas, one at a time, until each side is golden, remove and drain on a plate lined with paper towels.
To serve, top each tortilla with chicken, top with lettuce, cheese, and tomato. Spoon dressing over the top.

Notes

Avocado Dressing
In a small bowl combine the following ingredients. Cover and refrigerate until serving.
3 tablespoons canola oil
2 tablespoons apple cider vinegar
2 teaspoons minced pickled jalapeño peppers
1/2 teaspoon sugar
1/2 teaspoon salt
1 avocado, chopped
1 tomato, chopped

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Roasted Brussel Sprouts with Pine Nuts

Published on March 28, 2016 by carol lou Category: Recipes, Vegetables

When was the last time you served Brussels Sprouts ? If you have not tried brussel sprouts lately, now is the time to give them a try. My husband remembers boiled brussel spouts as a child and I must say he was not too eager to try these. Happy to say he is now a brussel sprout fan after I starting making brussels sprouts this way. I think you will agree that these are too good not to try!

Roasted Brussel Sprouts with Pine Nuts

2016-03-05 07:10:13

Serves 4

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Ingredients

20 - 30 brussel sprouts, ends cut and brussel sprouts cut into 4 quarters
3 -4 tablespoons olive oil
3 tablespoons balsamic Vinegar
1/3 cup pine nuts
Freshly grated parmesan cheese
Salt and pepper, to taste

Instructions

Preheat oven to 425 degrees.
In a large ovenproof skillet heat the olive oil over medium high heat. Add the brussel sprouts and cook until the edges of the Brussels sprouts turn golden brown, stir frequently. Put the skillet in the preheated oven, bake for 8-10 minutes or until the edges begin to become caramelized and dark brown. Stir frequently. Drizzle with the balsamic vinegar and top with the pine nuts, return to the oven for an additional 5 minutes. Stir frequently, you do not want the pine nuts to burn, just turn light golden brown. Remove from the oven, drizzle with additional olive oil, salt and pepper and top with grated parmesan cheese.

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Interesting Finds – Virginia Food Finds

Published on March 23, 2016 by carol lou Category: Interesting Finds

I had the pleasure of attending the 2016 Virginia Food and Beverage Expo in Richmond, VA. Along with my friend Pat, we tasted our way through rows and rows of delicious food and tasty beverages. All of the foods are from Virginia. How could I not be inspired? From bee keepers and their delicious honey, fresh oysters farmed off the Virginia coast, family recipes from jam to shortbread, seasonings created by a chef and butcher, delicious cake combinations featured in jars, salsas and hot sauces (some of the best I have tasted), vinegar varieties made from Virginia wines, to visiting my favorites such as Spartan Olive Oil, The Essential Table, Rappahannock Oysters, and Catoctin Creek Distillery. I must say it was a fantastic day in my food world. Below are a few photos from the day. My fun now begins, I came home with samples of some of my favorites from the show and can’t wait to create and feature recipes using foods from these creative food manufacturers. More highlights to follow – with new recipes and food stories in the coming weeks.

Enjoying a fresh VA oyster with Mike Hutt, Virginia Seafood

Here I am with Warren Brown of CakeLove, famous for his cupcakes, now creating delicious jarred cakes.

Best Smokey Bacon Salsa ever, with Ernie Dettbarn, of Ernies Epic Food

A great time tasting Hudson Sauce with Jhaleel Hudson. Can’t wait to cook with his sauce.

Hawaiian Food Truck Garlic Shrimp

Published on March 21, 2016 by carol lou Category: Main dishes, Recipes

We just returned from a wonderful trip to Oahu. Since my husband was born on Oahu and spent many years on the island it is one of our favorite destinations. How can you visit the north shore of Oahu without stopping and eating at the numerous food trucks? Garlic shrimp is one of my favorites and on this trip we had a terrific taste sensation at the Cameron Food Truck. This shrimp was in a delectable sauce with sticky rice. The first thing I wanted to recreate when I got home was this delicious shrimp recipe. After I made my version, we agreed this is a close as we will get to the original.

Here I am with my dear friend Claudia, in front of the truck in Haleiwa, HI

Delicious food truck plate, love the orchid garnish

My version of Creamy Garlic Shrimp

Creamy Garlic Shrimp

2016-03-21 05:12:55

Serves 4

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Ingredients

1 tablespoon olive oil
4 tablespoons butter
4 cloves garlic, peeled and thinly sliced
1/2 yellow onion, finely diced
1 small tomato, finely diced
1/4 - 1/2 teaspoon crushed red pepper flakes
1 pound shrimp, peeled and deveined
Salt and pepper, to taste
1/2-3/4 cup heavy cream
Hot cooked rice

Instructions

In a large skillet, melt butter and olive oil. Add onion and garlic, cook over medium-low heat, stirring frequently for 10 minutes. Add the diced tomato and red pepper flakes, continue to cook another 5 minutes over medium-low heat, stir frequently. Increase heat to medium-high, add shrimp. Stir and cook just until shrimp is cooked and pink, stir in cream. Salt and pepper, to taste. Reduce heat to medium and cook until hot and creamy. Serve over rice.

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Baked Doughnuts

Published on March 18, 2016 by carol lou Category: Breads, Breakfast

Every once in awhile it is fun to make something unexpected. Baked Doughnuts are the perfect thing to make when you want to experiment in the kitchen and serve an unexpected delight. I want to think these are a bit healthier than traditional fried doughnuts since these are baked. So, when you want to make something special, these are the perfect treat!

Baked Doughnuts

2016-03-08 10:40:41

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Ingredients

2 packages active dry yeast
1/4 cup water
1 1/2 lukewarm milk
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs
1/3 cup shortening
4 1/2 - 5 cups flour
1/4 cup butter, melted

Instructions

In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and two cups flour. Blend 1/2 minute on low speed, scraping bowl frequently. Beat for 2 minutes. Stir in remaining flour until smooth (start with 4 1/2 cups flour and add additional until you have a smooth dough). Cover and let rise in a warm place or until double (50 - 60 minutes). Turn dough onto floured board, knead lightly until smooth. Dough will be soft. Roll dough out to 1/2 inch thickness. Cut out with doughnut cutter or two different sizes of round cutters (inside cutter should be about the size of a thimble). Lift cut-out doughnuts to a parchment lined baking sheet. Brush with melted butter. Cover and let rise until double in size approx.20 minutes. Heat oven to 425 degrees. After doughnuts have doubled in size, bake 8 - 10 minutes. Brush with additional butter after baking and shake in cinnamon sugar, plain sugar or confectioner's sugar. Makes approx. 2 dozen.

Notes

Bake your doughnuts holes too, just watch when baking and remove from the baking sheet as soon are they are golden brown. They will cook much quicker than your doughnuts.

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Tuscan Style Beans

Published on March 16, 2016 by carol lou Category: Recipes, Vegetables

These are the perfect accompaniment to grilled meats or grilled Italian sausages. I use dried beans that I soak overnight. I think it is this one small step that sets these apart from using canned beans. This recipe includes prosciutto, fresh herbs and tomatoes. Truly a wonderful combination.

Tuscan Style Beans

2016-03-08 10:26:31

Serves 10

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Ingredients

2 cups Great Northern white beans uncooked
4 cups water
1/2 pound prosciutto, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 leek, white part only, rinse thoroughly and chop
2 tablespoons olive oil
1 28 oz. can plum tomatoes, drained and chopped
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Instructions

Soak beans overnight in a large of water, add enough water to cover the beans and add an additional 1 inch of water. The next day, drain and rinse beans. Preheat oven to 300 degrees. In a large saucepan oven medium-high heat, bring 4 cups of water and the drained beans to a boil. Add the prosciutto, rosemary, thyme, leek, and oil. Bring to a boil. Transfer to a casserole dish with a cover or cover your oven proof saucepan and bake for 2 hours covered. Add tomatoes, cover and bake an additional 30 minutes. Just before serving, stir in balsamic vinegar, salt and pepper.

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