Salmon Primavera

Published on February 17, 2016 by carol lou Category: Main dishes, Recipes

Time to turn our thoughts to spring. Primavera refers to a pasta dish make with spring vegetables. This recipe also includes poached salmon. A great combination that will remind us that spring is around the corner.

Salmon Primavera

2016-02-16 12:44:52

Serves 6

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Ingredients

1 cup chicken broth
1/2 cup white wine
1/2 onion, cut into quarters
2 stalks of celery, cut in half
1 teaspoon salt
1/2 teaspoon pepper
1 pound salmon fillets
1 pound fresh asparagus, cut into 1 inch pieces
1 small zucchini, coarsely grated
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1 bunch of green onions, thinly sliced
2 tablespoons butter
3 tablespoons flour
1 cup warm milk
1 teaspoon fresh basil, minced
1/4 cup freshly grated parmesan cheese
Juice and zest of 1 lemon
1 cup frozen peas
1 tomato, diced
12 oz. penne pasta, cooked al dente

Instructions

Bring stock, wine, onion, celery, salt and pepper to a boil in a large saucepan. Add salmon, cover the surface with parchment paper and reduce heat. Cook until salmon is opaque and flakes easily with a fork. This will take approximately 5 - 10 minutes depending on thickness of salmon. Remove salmon to a plate. Reserved cooking liquid and discard onion and celery. Cool salmon slightly, remove skin and cut into bite size pieces
Steam asparagus until crisp tender, approximately 3 minutes. Immediately rinse in cold water and set aside. Saute mushrooms, garlic and green onions in butter until liquid is reduced. Sprinkle with flour and cook for 2 minutes. Add milk and reserved poaching liquid. Stir until sauce thickens. Add basil, cheese, lemon juice and zest. Stir in peas, zucchini, tomato, salmon, asparagus and zucchini. Heat thoroughly, pour over cooked pasta. Top with additional grated parmesan cheese.

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Berry Scones

Published on February 16, 2016 by carol lou Category: Breads, Recipes

I remember years ago the small bakery in England where we had scones during afternoon tea. After that day, I became a huge fan of scones. I had some fresh blueberries in the refrigerator, dried cranberries and cherries in the pantry. A cool winter afternoon and I thought what a great day for scones. My house smells delightful and I am ready to bring out the tea pot.

Berry Scones

2016-02-05 12:59:28

Serves 8

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Ingredients

2 1/2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 cup unsalted butter, well chilled
1 1/4 mixed berries, fresh or dried
1/8 teaspoon salt
1 large egg, beaten
1 1/4 cup heavy cream

Instructions

Preheat oven to 425 degrees.
Line a baking sheet with parchment or grease the baking sheet.
In a large mixing bowl, mix flour, sugar and baking powder. Cut butter into small cubes and add to dry mixture, using a pastry blender or your fingers combine until butter is in very small pieces. Stir in fruit. Add egg and cream and mix until combined. I use my hands to incorporate the last amount of flour mixture. Place dough in the center of the baking sheet and pat into a circle approximately 1 inch thick. Mound slightly in the center. Brush top with additional cream and sprinkle with coarse sugar, if desired. Score circle into eight wedges. Bake in preheated oven for 20 - 25 minutes. Remove from baking sheet.

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Orange Date Crumble Cake

Published on February 12, 2016 by carol lou Category: Breads, Breakfast, Desserts, Recipes

Put the coffee pot on! This cake is just perfect to serve for breakfast or brunch. The brown sugar crumble tops a moist orange cake studded with dates. Just too good to pass up. Time to sit, relax and enjoy this wonderful cake with friends and family.

As a side note – I sent this crumble cake to my husband’s office – First comments on the coffee cake, “These are ridiculous!” and “Best coffee cake – ever!”

Orange Date Crumble Cake

2016-02-10 12:42:20

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Ingredients

2 cups flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 egg, beaten
1/2 cup milk
1/2 cup canola oil
1/2 cup dates, diced
3 teaspoons finely grated orange peel
1/2 cup orange juice
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon

Instructions

Preheat oven to 375 degrees.
In a medium mixing bowl combine flour, sugar and baking powder. Mix well. Add egg, milk and oil, stir just until all dry ingredients are incorporated. Add egg, orange juice and dates. Stir until batter is just blended. Pour into a greased 9 inch square pan. Combine brown sugar, butter and cinnamon with a pastry blender or 2 knives until the butter is cut into small pieces. Stir in the walnuts. Sprinkle over batter. Bake 375 for 30 minutes.

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Shrimp with Vermouth and Sriracha

Published on February 10, 2016 by carol lou Category: Main dishes, Recipes

After reading the title, you must think I have gone crazy with this flavor fusionl. You cannot believe this wonderful combination, vermouth is a fortified wine flavored with various botanicals typically used in many cocktails and sriracha is a spicy sauce made with red chilies and garlic typically used in Vietnamese and Thai recipes. Combine these with lemon, olive oil and almonds and you have a shrimp dish that is so good you will want every last drop of the sauce. I served this with rice but this would be equally good with pasta or just with crusty bread to dip in this wonderful sauce. I always season lightly with hot sauce for a mild taste but add more sriracha if you like a spicier dish. You can even serve the sriracha along side for those that like to add a lot of “heat”.

Shrimp with Vermouth and Sriracha

2016-02-09 06:45:36

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Ingredients

1 pound raw shrimp, peeled and deceived
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons butter
1 clove garlic, cut in half
1/2 cup blanched almonds
2 dashes sriracha, or to taste
2 tablespoons dry Vermouth
2 tablespoons fresh Italian parsley, minced

Instructions

Marinate shrimp in olive oil and lemon juice for 2 hours. Remove shrimp, reserved marinade. Saute shrimp in butter and garlic until the shrimp just turns pink. Remove shrimp and set aside. Remove garlic. Add almonds and reserved marinade. Add sriracha and vermouth. Let simmer 3 - 4 minutes, add shrimp and parsley, heat through. Serve with rice, pasta or crusty bread
Serves 3 - 4

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Citrus Hearts

Published on February 9, 2016 by carol lou Category: Desserts, Recipes

Looking for that something special to make your valentine? These citrus cut outs would be the perfect treat. Trust me when I say this recipe is perfect to use with cookie cutters, easy to roll out and delicious. For the greatest success, refrigerate the dough as noted, make sure the surface you are rolling the dough on is dusted with flour and keep turning the dough as you roll the dough so it does not stick. You can use any variety of cookie cutters, I prefer these large heart cookies. Sure to win the heart of your valentine!

Citrus Hearts

2016-02-07 08:42:52

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Ingredients

1 cup butter, softened
2 cups sugar
3 eggs
2 tablespoons buttermilk
5 cups flour
1 teaspoon baking soda
1 1/2 teaspoon fresh lemon rind, grated
1 teaspoon lemon extract

Instructions

Cream butter and sugar until light and fluffy. Add eggs one at a time. Add buttermilk. Add baking soda, flour and lemon rind. 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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Slow Cooker Pork Roast

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

I have many days when the last thing I want to do is spend time cooking. For those busy days, out comes my slow cooker. I think I do not use my slow cooker as much as I should. There is nothing better than coming home after a busy day to the delightful aroma of dinner cooking. For this recipe, I took the idea from one of my favorite pork chop recipes. I incorporated the same ingredients, but this time put in all in the slow cooker and headed out. The results were great, I served this with rice but it would be equally delicious served on a bed of pasta.

Slow Cooker Pork Roast

2016-02-01 07:36:33

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Ingredients

3 - 4 lb. boneless pork roast
1 onion, chopped
2 cloves garlic, minced
5 carrots, peeled and sliced
1 14 oz. can diced tomatoes, drained
1 tablespoon fresh rosemary, minced
1/8 teaspoon crushed red pepper
Salt/pepper/Italian seasoning

Instructions

Remove pork from packaging, pat dry, generously season with salt, pepper and Italian seasoning. Wrap and refrigerate 12 - 24 hours. In the bottom of slow cooker, add onion, garlic and carrots, top with pork roast. Add tomatoes, crushed red pepper and rosemary. Cover and set on low - cook 8 hours.
Shred pork in large chunks, return to sauce.
Serve with rice or pasta.

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Upside Down Pizza

Published on February 5, 2016 by carol lou Category: Appetizers, Main dishes, Recipes

The name explains it all – the pizza toppings are on the bottom and the crust is on top. You can add or substitute any pizza ingredients that you like. You simply pour over the crust batter and as it bakes it puffs and turns golden brown. Perfect to serve with a salad for a casual dinner.

Upside Down Pizza

2016-02-01 06:16:28

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Ingredients

1 pound bulk Italian sausage, mild or hot
1 large onion, chopped
2 cloves garlic, minced
4 oz. can sliced black olives, sliced
1 cup pizza or marinara sauce
1/2 pound sliced mushrooms
1 green pepper, diced
10 oz. sliced mozzarella cheese
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup flour
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese

Instructions

In a large skillet, crumble sausage and cook over medium heat. Add onion and garlic, stirring frequently until sausage is cooked and onion is transparent. Drain sausage mixture and return to skillet. Add olives, sauce, mushrooms, green pepper, and heat until bubbly. Pour into an ungreased 9 x 13 inch pan. Top with sliced mozzarella slices.
In a blender, blend milk, eggs, milk, oil, flour and salt until smooth. Pour mixture evenly over mozzarella. Sprinkle with parmesan cheese.
Bake uncovered in a 400 degree oven until the crust is puffed and golden brown about 25 minutes. Serve immediately.

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Are You Ready for the Big Game?

Published on February 3, 2016 by carol lou Category: Appetizers, Breads, Desserts, Main dishes, Recipes

Looking for recipes for this weekend ?

A Passion for Entertaining’s popular recipes that would be perfect to serve at your Super Bowl party

http://apassionforentertaining.com/smoked-salmon-topped-deviled-eggs/

http://apassionforentertaining.com/pizza-dough/

http://apassionforentertaining.com/chocolate-toffee-brownies/

http://apassionforentertaining.com/packer-fan-cheese-bread-in-under-one-hour/

http://apassionforentertaining.com/bbq-pulled-pork-sandwiches/

http://apassionforentertaining.com/game-day-wings/

Carrot Cake Sandwich Cookies

Published on February 2, 2016February 2, 2016 by carol lou Category: Desserts, Recipes

Tomorrow, February 3rd is National Carrot Cake Day! What better way to celebrate than to bake carrot cake sandwich cookies. I love to make these because you get the enjoyment of a carrot cake in a small package. These freeze beautifully, so when the urge strikes you for a carrot cake, have one of these little gems.

Carrot Cake Sandwich Cookies

2016-02-01 12:21:47

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Ingredients

1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup light brown sugar
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla
1 cup grated carrots
1 cup chopped pecans
1/2 cup dried cranberries

Instructions

Preheat oven to 375 degrees
Line two baking sheets with parchment or greased cookie sheets
Combine flour, cinnamon, baking soda, and salt in a small bowl.
Beat together the butter, sugars, egg, and vanilla at medium speed until light and fluffy. Mix in carrots, pecans and cranberries. Add flour mixture and beat until combined. Drop by rounded tablespoons on lined cookie sheets. Bake until lightly browned, 12 - 15 minutes. Remove from cookie sheets and cool completely. Make filling, sandwich cookies together with a generous tablespoon of cream cheese. Store cookies in the refrigerator.

Notes

Filling
8 oz. cream cheese, room temperature
1/4 cup honey
Combine and spread between cookies

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Cocktail Peanuts

Published on February 1, 2016 by carol lou Category: Appetizers, Recipes

You will find many versions of spiced nuts when shopping, how great it is to make your own in under ten minutes. These peanuts are a little salty, a little sweet, and a little spicy. They are quick to prepare and as the name says, perfect to serve along side your favorite cocktail.

Cocktail Peanuts

2016-01-24 06:53:39

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Ingredients

3/4 cup dry roasted peanuts
1/2 tablespoon butter
1 1/2 tablespoon brown sugar
1/2 teaspoon. curry powder

Instructions

In a heavy frying pan, melt butter and mix in brown sugar and curry powder. Stir in peanuts and cook for 3 - 4 minutes over medium-low heat, stirring constantly until the nuts are coated. Cool on foil, separating the nuts with a fork. Store in a covered jar.

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