Chicken Breasts with Spinach and Mushrooms

Published on by carol lou Category: Main dishes, Recipes

This is the most elegant meal but also the perfect meal for a weeknight dinner.  The chicken is baked on a bed of spinach and mushrooms and topped with a lemon cream sauce with a touch of nutmeg.  Easy to prepare and absolutely divine.  This is a must try for those times when you need one more recipe for chicken.

chicken with mushrooms and spinach

Chicken Breasts with Mushrooms and Spinach
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 4 boneless skinless chicken breast halves
  2. Salt and pepper, to taste
  3. 1 pound baby spinach
  4. 1 stick unsalted butter, divided
  5. 8 ounces mushrooms, sliced
  6. 1/2 red onion, thinly sliced
  7. 1/3 cup white wine
  8. 1/8 teaspoon grated nutmeg
  9. Sauce
  10. 2 tablespoons butter
  11. 2 tablespoons flour
  12. 1 1/4 cup chicken broth
  13. 1/2 cup heavy cream
  14. 1/8 teaspoon ground nutmeg
  15. 2 tablespoons freshly squeezed lemon juice
  16. Salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Sprinkle chicken breast with salt and pepper. In a dutch oven, heat 1/4 cup butter over medium heat. Add chicken and cook each side until lightly golden brown. Remove from pan. Add the additional 1/4 cup butter and add onion and mushrooms. Cook, stirring frequently, for 3 minutes, add white wine and deglaze the pan scraping up all of the browned bits from the bottom of the pan. Stir in the spinach and cook until wilted. Top spinach with chicken. Cover and place in the preheated oven. Bake for 20 - 25 minutes. Remove from oven. To serve, place a layer of spinach and mushrooms on the plate, top with chicken and ladle sauce over.
Notes
  1. Sauce
  2. Melt butter in a saucepan over medium heat. Add flour and stir with a whisk until smooth. Cook for 4 minutes. Slowly add broth, bring to a boil and stir until thickened. Add cream and nutmeg. Stir in lemon juice and salt and pepper, to taste. Cook until heated through.
https://apassionforentertaining.com/

Gingerbread Waffles

Published on by carol lou Category: Breakfast, Recipes

Looking for a special breakfast treat.  These waffles are so different and delectable.  Perfect to serve with maple syrup, but especially delicious if you serve them with fig jam.  Superb with crisp bacon and fresh fruit – a breakfast to remember!

gingerbread waffles

Gingerbread Waffles
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 2 cups flour
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon ground ginger
  4. 1 teaspoon cinnamon
  5. 1 cup molasses
  6. 1/2 cup unsalted butter
  7. 1 1/2 teaspoon baking soda
  8. 1 cup sour cream
  9. 1 egg, beaten
Instructions
  1. Preheat waffle iron. Combine flour, salt, ginger and cinnamon, set aside. Heat molasses and butter in a large saucepan over low heat, just until butter is melted. Remove from heat. Whisk in baking soda. Stir in sour cream and egg. Mix in dry ingredients. Bake in waffle iron. Serve with fig jam or maple syrup.
https://apassionforentertaining.com/

Baked Onions

Published on by carol lou Category: Recipes, Vegetables

Looking for that unique vegetable dish to serve?   Try delicious baked onions.  Onions become oh so sweet and caramelized when baked and they are the perfect accompaniment to grilled meats or fish. 

baked onions

Baked Onions
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 2 large sweet yellow onions, unpeeled and cut in half
  2. 2 tablespoons butter
  3. 1 1/2 tablespoon lemon juice
  4. 1 tablespoon Dijon mustard
  5. 1/2 - 1 cup chicken broth
  6. Balsamic vinegar
Instructions
  1. Preheat oven to 375 degrees. Place onion halves in a small cast iron skillet. Melt the butter and lemon juice, stir in the mustard. Spread one half of the mixture over the cut surface of the onions. Pour enough chicken broth in the pan to come up one half way of the sides of the onions. Bake for 30 minutes. After 30 minutes, drizzle balsamic vinegar over cut side of onions. Add more broth to pan, if needed. Bake an additional 30 minutes or until tender. Preheat broiler. Spread remaining butter mixture over onions. Place pan in the broiler until the onions are browned and the broth thickens. To serve, spoon broth over onions.
https://apassionforentertaining.com/

Lemon Custard Ice Cream Pie

Published on by carol lou Category: Desserts, Recipes

This pie is a combination of a shortbread crust, baked lemon custard and ice cream.  Since the crust is one that you pat in the pan this is a very easy to prepare pie.  You need to make this ahead and keep in the freezer.  Remove the pie from your freezer ten minutes prior to serving.  The crust is easy to cut and each slice comes out beautiful.  Top with thin slices of lemon and you have a spectacular dessert.

lemon custard ice cream pie

Lemon Custard Ice Cream Pie
Serves 8
Write a review
Save Recipe
Print
Crust
  1. 6 tablespoons butter, softened
  2. 1 cup flour
  3. 1/4 cup confectioner's sugar
Custard
  1. 2 eggs, beaten
  2. 3/4 cup sugar
  3. 2 tablespoons flour
  4. 3 tablespoons lemon juice
  5. 1 teaspoon grated lemon peel
  6. 1 quart vanilla ice cream or frozen yogurt
  7. 8 thin slices of lemon
Instructions
  1. Preheat oven to 350 degrees.
  2. Make the shortbread crust by the blending butter, flour and confectioner's sugar. I use my hand mixer on low, blending until the butter is incorporated into the mixture. The dough will be crumbly. Pour the mixture into a nine inch pie pan and press into the sides and bottom of the pan. Bake at 350 degrees for 5 minutes. While the crust is baking, mix together the eggs, sugar, flour, lemon juice and lemon peel until smooth. Pour the mixture over the hot crust. Return to the oven and bake an additional 20 minutes. Cool completely. Fill crust with slightly softened ice cream. Freeze. Garnish with lemon slices.
https://apassionforentertaining.com/

Corned Beef with Rye Whiskey Sauce

Published on by carol lou Category: Main dishes, Recipes

I have to admit, every March I have a yearning for Corned Beef.  It must be the draw of St. Patrick’s Day and celebrating Irish traditions.  Even though I don’t have an ounce of Irish in me, I love a traditional Irish dinner.  This one is a bit different, instead of purchasing a brined brisket, I brine my own.  Easy to do, it takes seven days in the refrigerator.  The brine is comprised of spices and salt.  Then simply rinse the beef and boil the beef for three hours, then roast and baste with the most delicious whiskey sauce.  Perfect to serve with boiled potatoes, carrots and cabbage.  I also used my favorite local Rye Whiskey from Catoctin Creek Distillery in Virginia.  It is so good you will want to make again and again! 

corned beef

Corned Beef with Rye Whiskey Sauce
Write a review
Save Recipe
Print
Ingredients
  1. This recipe must be started seven days prior to serving.
  2. 1 cup salt
  3. 1/4 cup sugar
  4. 8 cups water
  5. 2 bay leaves
  6. 4 peppercorns
  7. 1 clove garlic, crushed
  8. 1 tablespoon pickling spice
  9. 1 4 pound beef brisket
  10. The following are used when cooking the brisket
  11. 2 bays leaves
  12. 4 peppercorns
  13. 2 cloves garlic, crushed
Instructions
  1. In a 2 gallon zip bag combine salt, water, 2 bays leaves, peppercorns, garlic and pickling spices. Stir to combine, add beef. Zip bag closed. I always double bag my brisket. Refrigerate for seven days, turning over each day.
  2. After seven days, remove brisket from brine and rinse thoroughly under cold water. Put in a large stockpot and cover with water. Add the remaining 2 bay leaves, 4 peppercorns and garlic. Heat to boiling. Reduce heat, cover and cook for 3 hours or until tender. Remove brisket from water and place on a rack in a roasting pan. Bake at 400 degrees for 30 minutes, fat side up. Baste every 7 - 10 minutes with sauce. Slice thinly and serve with remaining sauce.
Notes
  1. Rye Whiskey Sauce
  2. 3/4 cup rye whiskey
  3. 1 1/2 cups brown sugar
  4. 3 tablespoons Dijon mustard
  5. 3/4 cup apple juice
  6. Mix until smooth
https://apassionforentertaining.com/

Buttermilk Shortcakes with Celestial Strawberries

Published on by carol lou Category: Desserts, Recipes

 I think Strawberry Shortcake screams spring and warm weather. You can probably tell I am ready for sunny beautiful days!  I played with a few of my recipes and combined the best from a few and came up with this combination.   I adjusted my basic biscuit recipe and substituted buttermilk for milk and added two tablespoons of sugar.  To the strawberries I melted black currant jam and added orange liqueur.  The combination is delicious.  If you are pinched for time, the strawberries and sauce are perfect over ice cream or frozen yogurt.

buttermilk shortcakes with strawberries

 

Buttermilk Shortcakes with Celestial Strawberries
Write a review
Save Recipe
Print
Ingredients
  1. 2 cups flour
  2. 1/2 teaspoon salt
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 2 tablespoons sugar
  6. 1/3 cup vegetable shortening
  7. 1 cup buttermilk
  8. 2 1 pint baskets strawberries
  9. 1/2 cup black currant jelly
  10. 2 tablespoons orange liqueur (optional)
Instructions
  1. Preheat the oven to 450 degrees.
  2. Combine the flour, baking powder, baking soda, and sugar in a medium bowl. Cut in the shortening. Add the buttermilk and stir just until moistened.
  3. Turn the batter out onto a floured board and knead very lightly, just until the dough is smooth enough to pat or roll into 1/2 inch thick.
  4. Cut out the shortcakes with a 2 inch cutter dipped in flour (makes 12 shortcakes). Place on a parchment lined baking sheet, bake 10 - 12 minutes until golden brown.
  5. Rinse and hull the strawberries. Dry on a paper towel. Put 1 cup of sliced berries in the bowl of a blender. Heat jelly over low heat in a small saucepan, once melted, stir in liqueur. Pour this mixture over berries in blender. Blend until smooth. Chill.
  6. Slice remaining berries and mix with 1 - 2 tablespoons of sugar and let stand for at least one hour.
  7. Serve strawberries with shortcakes and sauce, top with whipped cream, if desired.
https://apassionforentertaining.com/

Pasta Frittata

Published on by carol lou Category: Main dishes, Recipes

This is a delicious way to use leftover pasta combined any sort of meats or vegetables.  I even love to make this even when I do not have leftover pasta, I cook the pasta and this time I added fresh tomatoes, mushrooms, spinach and Italian sausage.  The combination of pasta, cheese, vegetables and meat all cooked until it is enveloped in a golden crust.  Crusty and delicious on the outside, warm and gooey on the inside, a real taste treat.  Serve with a side of marinara sauce, if desired. 

Pasta Frittata

Pasta Frittata
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1/2 pound thin spaghetti, cooked
  2. 1/3 cup grated parmesan cheese
  3. 1/3 cup grated mozzarella cheese
  4. 1 tablespoon olive oil
  5. 1/2 pound spinach, cooked and squeezed dry
  6. 3 eggs, slightly beaten
  7. Salt and pepper, to taste
  8. Any assortment of meats and vegetables - diced fresh tomato, cooked Italian sausage, mushrooms, diced red, yellow or green peppers, diced onion, diced pepperoni or your preferred assortment
Instructions
  1. Mix together all ingredients except the olive oil. Heat a large heavy 10 inch skillet over medium high heat, add oil. When hot, add the pasta mixture spreading it evenly in the pan and pressing the top to make a flat surface. Cook over medium heat for approximately 5 minutes or until golden brown. Invert frittata onto a plate, then slip it back into the skillet to brown on the other side. Cook until the other side is golden brown, approx. 2 - 3 minutes. Top with additional cheese, if desired. Cut into wedges to serve.
https://apassionforentertaining.com/

 

Ginger Snaps

Published on by carol lou Category: Desserts, Recipes

I am not sure what is better – the taste of these cookies or the aroma in your kitchen while these are baking. Both are divine. Ginger Snaps are one of my favorite cookies. Perfect anytime of day, delicious with coffee or milk. Brings back memories every time I bake these of growing up and my mom baking these cookies.

ginger snaps

Ginger Snaps
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 cup vegetable shortening
  2. 2 cups sugar
  3. 2 large eggs
  4. 2 teaspoons vanilla extract
  5. 1/2 cup molasses
  6. 4 cups flour
  7. 4 teaspoons baking soda
  8. 2 teaspoons ground cinnamon
  9. 2 teaspoons ground nutmeg
  10. 2 teaspoons ground cloves
  11. 2 teaspoons ground ginger
  12. 2 teaspoons salt
Instructions
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, cream together shortening and sugar. Add eggs, vanilla and molasses. Mix well. Add flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt to the molasses mixture. Mix well. Roll into 1 inch balls and roll each ball in sugar. Place on parchment lined or ungreased baking sheets. Bake 375 for 7 - 9 minutes.
https://apassionforentertaining.com/

Asian Inspired Baby Back Ribs

Published on by carol lou Category: Main dishes, Recipes

I have my basic BBQ rib recipe that I always use when preparing ribs.  This time, I wanted to serve ribs along with an Asian soup and wanted the ribs to complement the soup.  After a few trials, I think this recipe is perfect.  I seasoned the ribs with salt, pepper, and five spice powder.  Then combined hoisin, rice wine, sriracha, dry sherry, soy sauce and onion for the sauce.  I cooked the sauce for approximately 40 minutes until it became a thick sauce.  I precooked the ribs in advance and refrigerated them.   Then I brought them to room temperature and broiled the ribs. Perfect for a make ahead meal.  These ribs are truly finger-licking good!

asian ribsp

Asian Inspired Baby Back Ribs
Write a review
Save Recipe
Print
Ingredients
  1. 3 - 4 racks, baby back ribs
  2. Salt, pepper, five spice powder
  3. 1 small onion, diced
  4. 1 clove garlic, minced
  5. 1 tablespoon butter
  6. 2/3 cup hoisin sauce
  7. 1/3 cup rice wine
  8. 3 tablespoons soy sauce
  9. 1 cup beef broth
  10. 3 tablespoons sriracha
  11. 1 teaspoon dry sherry
  12. 1 tablespoon apple cider vinegar
  13. Salt and pepper, to taste
Instructions
  1. Preheat oven to 250 degrees. On 2 large rimmed baking sheets, sprinkle salt, pepper and five spice powder over the ribs. Cover the ribs with foil and roast for about 3 hours until the meat is tender but not falling off of the bones. Pour off any liquid on the baking sheets.
  2. While the ribs are baking, in a saucepan, melt the butter. Add onion and garlic and cook over medium heat until the onion is transparent t. Add the remaining ingredients and bring to a boil. Simmer over low heat, stirring occasionally until thickened, about 30 - 45 minutes.
  3. Preheat broiler and position rack about 10 inches from the heat. Brush ribs liberally with the sauce and broil for about 10 minutes, turning and brushing with additional sauce. Broil until brown and crispy. Transfer ribs to a large board and let rest for 5 minutes. Cut between the bones and arrange on a serving platter. Serve with any extra sauce.
Notes
  1. You can roast the ribs up to two days in advance. Cool and refrigerate. Return to room temperature and broil as directed.
https://apassionforentertaining.com/

Orange Mousse

Published on by carol lou Category: Desserts, Recipes

One of my favorite flavors to serve for dessert is citrus.  I think the light sparkling taste of lemon, orange and lime are perfect to wake up your pallet after any meal.  They also pair perfectly with a sparkling wine.  Orange mousse and champagne – that is worth a toast!

orange mousse

Orange Mousse
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 1 tablespoon unflavored gelatin
  2. 1/4 cup cold water
  3. 3 tablespoon freshly grated orange peel
  4. 1 teaspoon freshly grated lemon peel
  5. 1/2 cup water
  6. 1 1/4 cup fresh orange juice
  7. 2 tablespoon fresh lemon juice
  8. 1 cup heavy cream, whipped
  9. Toasted almonds for garnish, optional
  10. Fresh blueberries for garnish, optional
Instructions
  1. Stir gelatin into 1/4 cup cold water, set aside for 15 minutes. In a medium saucepan, combine sugar, orange and lemon peel and 1/2 cup water. Bring to a boil and boil one minute. Stir in softened gelatin and stir to dissolve. Refrigerate for 45 minutes. Do not allow gelatin to set completely. It should be the consistency of egg whites. Beat whipped cream until stiff peaks form. Fold whipped cream into orange mixture. Pour into serving dishes, refrigerate until set. Garnish with toasted almonds and blueberries, if desired.
https://apassionforentertaining.com/