Tomato and Fennel Bruschetta

Published on by carol lou Category: Appetizers, Recipes

Here is a super easy toasted bread appetizer. A great combination of tomato, fennel and basil.

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Tomato and Fennel Bruschetta

Servings 4

Ingredients

  • 2 large tomatoes, seeded and diced
  • 1/2 fennel bulb, diced
  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh basil, minced
  • salt and pepper
  • 2 cloves garlic, peeled and slightly smashed
  • 1 small baguette

Instructions

  1. Preheat broiler, slice baguette horizontally, I cut mine into three slices. Brush lightly with olive oil. Place slices on a baking sheet and toast under the broiler until golden brown on both sides. Transfer to a cutting board or serving plate. Rub toasted pieces with the garlic cloves. Mix the tomato, fennel, extra virgin olive oil and basil in a small bowl, season with salt and pepper. Mound tomato mixture on top of bread and serve.

Grilled Chicken with Mango Avocado Salsa

Published on by carol lou Category: Main dishes, Recipes

This is by far one of our favorite recipes for the grill. Citrus and herb marinated chicken topped with a fresh mango salsa. It is so easy you will never want to buy premade salsa again. A great combination of fresh herbs, peppers and mango. A perfect summer dinner.

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Grilled Chicken with Mango Avocado Salsa

Ingredients

  • 4 boneless skinless chicken breasts
  • MARINADE
  • 3/4 cup white wine
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped basil
  • 1 tablespoon vegetable oil
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon finely chopped rosemary
  • 2 bay leaves
  • SALSA
  • 1 large mango, peeled and diced
  • 2 tablespoons finely chopped sweet onion
  • 3 tablespoons finely chopped green bell pepper
  • 3 tablespoons finely chopped red bell peppere
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoons finely chopped cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon chopped chives
  • 1 large avocado, peeled and diced
  • salt and pepper, to taste

Instructions

  1. Combine all of the marinade in a large zip top bag, add the chicken, turn to coat and refrigerate for 2 – 4 hours. For the salsa – combine all ingredients except the fresh avocado – this can be prepared up to 3 hours prior to serving. Just before serving add the avocado, salt and pepper and toss. Prepare grill to medium-high heat. Remove chicken from the marinade. Season chicken with salt and pepper. Grill turning frequently until cooked through. Transfer to plates and serve with salsa.

Breakfast Buns

Published on by carol lou Category: Appetizers, Breads, Recipes

There is nothing better than the smell of fresh bread baking in your kitchen. These rolls are puffy, moist clouds of goodness. They are worth the wait. You must try these delicious morsels.

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Breakfast Buns

Ingredients

  • 3 1/2 – 4 cups flour
  • 2 packages active dry yeast
  • 1 teaspoon cinnamon
  • 3/4 cup milk
  • 1/2 cup butter
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 3 eggs
  • 2/3 cup dried currants
  • 1 egg white, slightly beaten
  • 1 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • dash salt

Instructions

  1. In a large mixing bowl with dough hook attached, combine 1 1/2 cups flour, yeast, and cinnamon. In a 2 cup microwave safe measuring cup combine milk, butter, sugar, and 3/4 teaspoon salt. Heat on high for 1 minute 30 seconds. Combine the flour mixture and slowly add the milk mixture. Beat on low speed until combined, add the eggs. Mix until combined and then add remaining flour, one cup at a time, scrape down bowl a few times. When the flour is well incorporated, turn mixer to medium high and mix for 5 minutes. (Dough should cling to the dough hook, if it appears too sticky, add flour 1 tablespoon at a time). Shape dough into a ball and place in a lightly greased bowl, cover and let rise for about 1 1/2 hours, until double in size. Punch dough down and place on a lightly floured board. Let rest covered for 10 minutes. Preheat oven to 375 degrees. Divide dough equally into 12 – 18 rolls, depending on your preferred size. Form each piece into a ball and place on a greased baking sheet. Let rise 30- 45 minutes or until double in size. Brush with beaten egg white (keep the remaining egg white). Bake 375 degrees for 12 – 15 minutes or until golden brown. Cool slightly. Combine powdered sugar, vanilla, dash of salt and remaining egg white, add additional milk until you have reached your desired consistency. Drizzle frosting over each bun.

  2. These can easily be made into hot cross buns, just score the tops with a sharp knife with an X prior to baking and pipe a X on the top of each bun.

Couscous Salad

Published on by carol lou Category: Grains, Recipes, Salads

One of my pantry staples is couscous. Couscous is not a grain, but a form of pasta. Couscous has long been the national dish of Northern Africa, it is so easy to prepare and is extremely flexible and pairs well with dried fruits, herbs and spices. In this recipe, I combined the couscous with an orange dressing, chickpeas, dried scallions, dried cranberries, parsley and feta cheese. Easy and quick to prepare to serve along side your favorite grilled meat or fish. If you are lucky enough to have leftovers, just as delicious for lunch.

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Couscous Salad with Feta

Ingredients

  • DRESSING
  • zest of one orange
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon vegetable oil
  • SALAD
  • 1 3/4 cup water
  • 1 cup couscous
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup chopped scallions
  • 1/4 cup chopped fresh parsley
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled feta cheese

Instructions

  1. Combine orange zest, orange juice and vegetable oil, set aside. Bring the water to a rolling boil, remove from heat, stir in the couscous and cover. Let stand for 5 minutes. Remove lid and fluff with a fork. Spoon couscous into a serving bowl. Add the chickpeas, scallions, parsley and dried cranberries. Drizzle over the dressing and toss. Cover and refrigerate until serving. Top with crumbled feta cheese prior to serving.

BBQ Glazed Grilled Pork Tenderloin

Published on by carol lou Category: Main dishes, Recipes

I love spring, I especially love the fact that the weather is getting warmer, days are getting longer, and it’s time to grill! One of our favorites is BBQ Glazed Grilled Pork Tenderloin. Mix the dry rub, season the tenderloins early in the day, grill and baste – the results are wonderful. I always grill two so we have leftovers for sandwiches.

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BBQ Glazed Grilled Pork Tenderloin

Ingredients

  • 2 pork tenderloins
  • DRY RUB
  • 1 1/2 teaspoon paprika
  • 1 1/2 tablespoon brown sugar
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • BBQ GLAZE
  • 2/3 cup your favorite BBQ sauce
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey

Instructions

  1. Combine DRY RUB ingredients and rub both tenderloins with the mixture. Wrap in plastic wrap and refrigerate 2 – 8 hours. Preheat grill to 425 degrees. Grill tenderloins over direct heat 5 – 8 minutes, turning frequently. Mix together the BBQ GLAZE. Move tenderloins to in-direct heat on the grill, baste approximately every 2 minutes and cook until the internal temperature reaches 145 degrees. Remove from the grill, let rest 8 – 10 minutes prior to slicing.

Buttermilk Blueberry Oatmeal Muffins

Published on by carol lou Category: Breads, Recipes

This is by far my favorite muffin recipe. These muffins are so simple to make, quick – easy – delicious, my kind of recipe. This time I used blueberries in the recipe, last time I made them I added chopped dates and walnuts. They always turn out delicious.

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Buttermilk Blueberry Oatmeal Muffins

Servings 12 muffins

Ingredients

  • 1 cup old fashioned oatmeal
  • 1 cup buttermilk
  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 cup flour – plus one tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 oz. blueberries
  • TOPPING
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 400 degrees. Line a muffin pan with 12 paper liners. Rinse the blueberries and toss the blueberries with the 1 tablespoon of flour. Mix the remaining ingredients, except the topping sugar and cinnamon, in a medium bowl. Mix well, fold in the blueberries, spoon into prepared pan. Mix together the sugar and cinnamon, sprinkle on the muffins. Bake 15 – 20 minutes.

    If you want to substitute chopped dates and walnuts for the blueberries – add 1/2 cup dates and 1/2 cup walnuts

Chili Lime Baked Sweet Potato Chips

Published on by carol lou Category: Recipes, Vegetables

These are so easy to prepare and addictive – so hard to eat just one! These chips have a “kick” so if you prefer, reduce or omit the chili powder. Watch them closely while you are baking these little gems, remove chips one by one from the baking sheet as they begin to brown. Cool and enjoy.

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Chili Lime Baked Sweet Potato Chips

Ingredients

  • 1 sweet potato
  • 2 teaspoons olive oil
  • zest of one lime
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chili powder (adjust amount if you prefer less spice)

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. With a mandolin thinly slice the sweet potato. Carefully toss the sweet potato slices with the olive oil. One by one place on the baking sheet, do not overlap slices. Mix together the lime zest, salt and chili powder, sprinkle over sweet potato slices. Depending on the size of your sweet potato, you might need to make multiple trays. Bake for 10 minutes, flip slices, watch carefully – remove when the edges begin to brown. Total baking time is 15 – 20 minutes. Cool.

Quick and Easy – Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Published on by carol lou Category: Main dishes, Recipes

This is one of my favorite recipes. So easy to prepare and the results are amazing. Perfect for a cold February day.

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Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3 1/2 cups chicken broth
  • 1/2 cup grated Parmigiano-Reggiano, plus more for serving
  • 1/2 pound Italian sausage, cooked and crumbled, hot or sweet variety
  • 1/4 cup heavy cream
  • 1/3 cup diced sun-dried tomatoes in oil
  • 3 cups fresh spinach (optional)
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees.  In an dutch oven heat the olive oil.  Add the garlic and rice and cook over moderate heat, stirring until very fragrant, approx 2 minutes.  Stir in the broth and bring to a boil.  Cover and bake for about 20 – 30 minutes, until the rice is tender and liquid absorbed.  Stir in the 1/2 cup of cheese, Italian sausage, tomatoes, heavy cream and spinach.  Stir until the spinach begins to wilt, cover and bake an additional 2 – 3 minutes.  Season with salt and pepper, to taste, stir until well combined.  To serve, drizzle with olive oil and top with additional cheese.

Be My Valentine

Published on by carol lou Category: Desserts, Recipes

It is time to think about Valentine’s Day – here are some of my favorite Valentine treats to share with those you love.

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Cream Puffs

Servings 6

Ingredients

  • 1/2 cup water
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 eggs
  • ice cream, your favorite flavor
  • chocolate or caramel sauce or powdered sugar

Instructions

  1. Preheat oven to 400 degrees.  In a medium saucepan, bring water and butter to a boil.  Reduce heat to low, add flour all at once and stir vigorously until the mixture forms a ball, approx. one minute.  Remove from heat.  Add eggs all at once to the flour mixture in the saucepan, immediately with a hand mixer, beat on medium-high speed until the mixture is smooth and glossy. (My mom always used a wooden spoon to beat in the eggs by hand, but I have found the hand mixer to be much easier)  Spoon 1/4 scant cups of mixture onto parchment lined baking sheet.  This will make 6 puffs.  Bake 30 – 40 minutes until puffed and golden.  Cool completely.  Slice off top, remove any fragments of dough in the middle, fill with ice cream, drizzle with desired topping and serve immediately.

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Chocolate Black Bottom Cupcakes with Chocolate Ganache

Cook Time 30 minutes
Servings 18

Ingredients

  • 4 ounces semi-sweet chocolate
  • 1 cup butter ( I use Kerrygold Irish butter)
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 1/2 cup sugar
  • 1 cup flour
  • FILLING
  • 3 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, beaten
  • dash of salt
  • 3/4 cup semi-sweet chocolate chips
  • GANACHE
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Fill cupcake pan with 18 liners.

    Melt together the butter and 4 ounces of chocolate over medium heat, still until melted. Add vanilla. In a medium mixing bowl with a hand mixer, beat the eggs well. Add sugar and flour. Add the chocolate mixture and beat until fully combined. Fill liners, 2/3 full.

    Mix the cream cheese, sugar, eggs and salt until smooth. Fold in the chocolate chips. Drop by rounded teaspoons on the top center of each cupcake.

    Bake cupcakes for 30 minutes.

    Cool cupcakes.

    In a small saucepan over medium heat, combine the heavy cream and chocolate chips. Stir constantly until smooth. Dip each cupcake in the ganache, cool.

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Citrus Hearts

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 tablespoons buttermilk
  • 5 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon freshly grated lemon zest
  • 1 teaspoon lemon extract
  • Citrus Glaze
  • 1 1/2 cup powdered sugar
  • 1 – 2 tablespoons orange juice
  • lemon zest

Instructions

  1. Cream butter and sugar until light and fluffy. Add eggs one at a time. Add buttermilk. Add baking soda, flour and lemon zest. Stir in lemon extract, mix until well combined. Wrap tightly and refrigerate for 4 hours .Preheat oven to 400 degrees. Roll dough to 1/8 inch on a floured surface. Cut with cookie cutters, place on parchment lined baking sheets. Bake 6 – 7 minutes. Cool on rack.

    This recipes makes 4 – 5 dozen depending on the size of your cookie cutters.

    Notes

    Citrus glaze – In a medium mixing bowl mix 1 1/2 cups powdered sugar with orange juice (add 1 – 2 tablespoons at a time) until you have a thin spreading consistency. I also like to add 1 teaspoon fresh orange rind and lemon rind grated to my glaze. Spread glaze on cooled cookies.

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Cut Out Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups flour
  • Icing
  • powdered sugar and water

Instructions

  1. Preheat oven to 400 degrees. Cream butter and sugar on low speed for 1 minute, then beat at medium speed for one minute. Reduce speed to low and add the egg, vanilla, and baking powder. Add flour, one cup at a time until incorporated. The dough will be stiff. On a floured surface roll out 1/2 of the dough approx. 1/8 inch thick. Flour cookie cutters before using. Bake cookies 6 – 8 or until slightly browned around the edges.

    Notes

    The icing I use is 2 cups of powdered sugar, 3 – 5 tablespoons water (or more if needed) Slowly add water, 1 tablespoon at a time, until you have a smooth spreading consistency. This icing will dry hard and shiny.

Interesting Find- Popcorn for the People

Published on by carol lou Category: Interesting Finds

January 19th is National Popcorn Day

I was searching information about popcorn the other day for National Popcorn Day which is tomorrow, January 19. On my search of various sites, I came across this amazing non-profit Popcorn for the People. Popcorn for the People is a non-profit established to create meaningful employment for individuals with Autism and disabilities. They aim to combat the 80 percent unemployment rate in the autistic community with training and hiring adults with Autism to create, cook, package and sell uniquely flavored gourmet popcorn. Their flavors are mouth-watering from French Toast, Cookies and Cream, Dark Chocolate Espresso, and White Cheddar, they all sound amazing. They sell by the tin or by the bag, I love popcorn and can’t wait to place an order to support this wonderful organization. Check them out!

Custom Tin
Caramel

All of their popcorn uses Non-GMO Kernels and Non-GMO Sunflower Oil, is 100% Kosher, and all flavors (excluding Cookies n’ Cream) are Gluten-Free!