Herb Roasted Chicken

Published on by carol lou Category: Main dishes, Recipes

I think there is nothing better or easier than a roasting a whole chicken.  Our preference is to eat the dark meat the first night and save the breast meat for another meal (perfect for enchiladas, chicken with pasta, or cold salads).   I think this is one ultimate comfort food.  Easy to prepare and always delicious.  What more can I expect from any recipe?

Herb Roasted Chicken

 

Herb Roasted Chicken
Write a review
Save Recipe
Print
Ingredients
  1. 1 5 lb. chicken, rinsed and patted dry
  2. Fresh thyme, sage, and rosemary
  3. 6 cloves of garlic
  4. 8 shallots
  5. 1/2 cup white wine
  6. 1 lemon
  7. Salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse and pat dry the chicken. Salt and pepper the cavity, slice lemon and squeeze 1/2 lemon into the cavity. Fill the cavity with rosemary springs, thyme, and sage leaves. Salt and pepper chicken and place in a roasting pan. Place chicken in preheated oven and cook for 15 minutes. Peel garlic cloves and shallots. Slice shallots in half. After 15 minutes, add the shallots and garlic to the roasting pan, pour in the white wine. Continue cooking for 55 - 65 minutes, baste chicken with pan juices while it cooks (about every 10 minutes). Cook until internal temperature is 160 degrees and juices run clear.
https://apassionforentertaining.com/

A Food Lover’s Life List

Published on by carol lou Category: Interesting Finds

I just love to spend time in book stores wandering the aisles, checking out interesting reads, magazines, and I always check out the cookbook section.  Well, I found one book that I just couldn’t pass by, 1,000 Foods to Eat Before You Die.   This book is written by Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. This book is part cookbook, travel guide, and food excursions. It is divided by regional cuisine around the world – ever wonder what to eat and where to find regional specialities around the world?  This book has the answer.  If you are planning a trip, I would definitely add this book to your list of reads before traveling. From MoonPies to Southern Fried Chicken in the U.S to Bang Mi in Vietnam, Insalata di Frutti de Mare in Italy, you can find so many intriguing and interesting dishes.  She has even added recipes to try.  This is one book that transports you through food around the world.  I found this a great read and one that I will frequently reference. I call that a great find!

food to eat

Banana Chocolate Chip Bread

Published on by carol lou Category: Breads, Recipes

 

We were out of town over the holidays and when we returned I had a nice bunch of over ripe bananas looking at me.  I just cannot bring myself to throwing those gems away – so, out came my banana bread recipe.  This one is delicious with the addition of chocolate chips and pecans.  A great way to start the new year.

Banana Chocolate Chip Bread 

Banana Chocolate Chip Bread
Yields 1
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup sugar
  2. 1 egg
  3. 1/2 cup butter, softened
  4. 1 cup mashed bananas
  5. 3 tablespoons milk
  6. 2 cups flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1 cup semi-sweet chocolate chips
  10. 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream together the sugar, egg, and butter. Stir together the mashed bananas and milk, set aside. In another bowl, combine the flour, baking powder, and baking soda. Add the flour mixture and bananas mixture alternately to the creamed mixture. Stir until all is combined. Fold in the chocolate chips and pecans.
  3. Grease one 9x5x3 loaf pan. Pour mixture into prepared pan. Bake 1 hour or until tests comes out clean. Cool in pan for 10 minutes. Remove and cool on rack.
https://apassionforentertaining.com/

 

 

 

 

 

A Passion for Entertaining/A Year in Review and Top Five Recipes 2015

Published on by carol lou Category: Uncategorized

I find it hard to believe I have been food blogging for one year.  Here is what year one has taught me:

  1. Follow your passion!  No matter what it is – it will be the most rewarding thing you ever do.
  2. Keep up with every new piece of technology you can get your hands on
  3. Involve your family and friends – I have had the best time involving everyone as my “taste-testers”
  4. Reach out and discover new and exciting things.  I never would have guessed what fun it was to learn about the life cycle of oysters!
  5. Keep reaching for the sky – I am always thrilled when new readers discover my blog and spread the word.  And..thank you to all of my faithful readers.

Now to the fun facts – it is amazing all of the stats I have from my first year. 

Following are my top five recipes according to reader “hits” for 2015.  I thought you might enjoy to see what others are cooking.

Cheers to a fantastic 2016!

A Passion for Entertaining Top Five Recipes 2015

1. Blackberry Cream Cheese Pie

http://apassionforentertaining.com/blackberry-cream-cheese-pie/

apaap

 

2. Vegetable Pasta Salad with Dill Buttermilk Ranch Dressing

http://apassionforentertaining.com/vegetable-pasta-salad-with-lemon-dill-buttermilk-ranch-dressing-vango-salad/

Vegetable Pasta Salad

3. Pasta Primavera

http://apassionforentertaining.com/pasta-primavera/

pasta primavera

4. Chocolate Cloud Cookies

 http://apassionforentertaining.com/chocolate-cloud-cookies/

chocolate cloud cookies

5. Olive Oil Orange Bread

http://apassionforentertaining.com/olive-oil-orange-bread/

olive oil orange bread

 

 

Easy Egg Souffle

Published on by carol lou Category: Breakfast, Recipes

If you are ever looking for a quick egg recipe for breakfast or brunch, that does not require overnight preparation or separating eggs and beating egg whites, this recipe is for you.  Quick to prepare, made with ingredients you probably have on hand, and delicious served piping hot out of the oven.  As the souffle bakes, it will puff and turn golden brown.  Serve immediately.  A dramatic and delicious presentation for your breakfast table.

egg souffle

Easy Egg Souffle
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 6 large eggs
  2. 1 cup heavy cream
  3. 1 teaspoon salt
  4. Freshly ground black pepper, to taste
  5. 1/4 teaspoon nutmeg
  6. 1 1/2 cups grated cheddar cheese
  7. 1/2 cup grated parmesan cheese
Instructions
  1. Preheat oven to 425 degrees.
  2. Beat eggs with a wire whisk until thick and light. Mix in cream, salt, pepper and nutmeg, beat well. Fold in the cheeses. Pour into a well buttered 1 1/2 quart baking dish. Bake 35 - 40 minutes or until puffed and golden brown. Serve immediately.
https://apassionforentertaining.com/

Triple Berry Sauce

Published on by carol lou Category: Desserts

You just never know what you will find when you go to the grocery store.  Today, I walked in and found the most beautiful blackberries, red raspberries, and blueberries.  Well, of course, how could I pass those by!  When I got home, I just looked at my impulse purchase and thought to myself, now what are you going to do with these?  I thought about making a pie or tarts, but after taking a closer look at the berries, I noticed the blackberries were so big that they also had an incredible number of seeds. So, now I knew I wanted to make something I could strain the seeds out.  Out came my saucepan, in went the berries and I have to say, the most delicious sauce was the result. Perfect for serving over ice cream during the holidays.

Triple Berry Sauce

 

Mixed Berry Sauce
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup blueberries
  2. 1 cup red raspberries
  3. 1 cup blackberries
  4. 1/2 cup sugar
  5. 2 tablespoons cornstarch
  6. 1 tablespoon lemon juice
  7. 1/4 cup water
  8. 1 tablespoon Framboise liqueur (optional)
Instructions
  1. In a medium saucepan combine berries, sugar, cornstarch, lemon juice and water. Stir to combine. Heat over high heat until the mixture starts to boil, reduce heat and cook for 5 - 8 minutes or until thick and clear. Strain sauce through a fine mesh strainer. Stir in Framboise.
  2. This sauce can be served either warm or cold.
https://apassionforentertaining.com/

 

Apple Breakfast Bake

Published on by carol lou Category: Breakfast, Recipes

This Apple Breakfast Bake bakes to a puffed golden brown and then after being removed from the oven, shrinks to form a crispy crust and custard like filling.  Perfect with the baked apple layer and brown sugar crust.  This would be a great addition to any breakfast buffet.  You can double this recipe easily and bake in a 9 x 13 inch pan if you are entertaining a larger crowd.

apple breakfast bake

Apple Breakfast Bake
Write a review
Save Recipe
Print
Ingredients
  1. 1/4 cup butter
  2. 2 apples, peeled and thinly sliced
  3. 3 eggs, beaten
  4. 1/2 cup flour
  5. 3/4 cup milk
  6. 1 1/2 tablespoons sugar
  7. 1 teaspoon vanilla
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon cinnamon (divided)
  10. 2 tablespoons brown sugar
Instructions
  1. Preheat oven to 425 degrees.
  2. Put butter in a 9 inch pie plate and put in preheated oven until the butter has melted. Remove and layer apple slices over melted butter.
  3. Mix together eggs and milk. Beat in flour, sugar, vanilla, salt and 1/2 teaspoon cinnamon. Pour batter over apples and sprinkle with brown sugar and the other 1/2 teaspoon of cinnamon.
  4. Bake on middle rack for 20 - 30 minutes or until it is golden brown and puffed.
  5. Serve immediately.
https://apassionforentertaining.com/

Mushroom Pate

Published on by carol lou Category: Appetizers, Recipes

This is one of my favorite make ahead appetizer recipes.  This recipe can be made in advance and refrigerated up to 10 days.   This vegetarian pate is delicious served with water crackers.  Perfect to serve during the holidays.

Kitchen tip of the day – Ever wonder how to clean mushrooms?

How to Clean Mushrooms: the Wiping Method
  • Using a damp paper towel, gently wipe away any visible dirt or grit, working with one mushroom at a time. Use a soft brush or fold a paper towel into a tip to gently remove any debris from delicate gills.
How to Clean Mushrooms (Except Morels): the Rinsing Method
  • Mushrooms with a significant amount of dirt, or those that contain grit in hard-to-reach places, may be lightly and quickly rinsed with cool water. Contact with water should be kept to a minimum to avoid waterlogged mushrooms that won’t brown nicely or readily take on seasoning. Read more : http://www.ehow.com/how_1352_clean-mushrooms.html

mushroom pate

 

Mushroom Pate
Write a review
Save Recipe
Print
Ingredients
  1. 1 lb. fresh mushrooms, sliced
  2. 2 tablespoons unsalted butter
  3. 1 tablespoon dry sherry
  4. 4 oz. semi-soft herb and garlic cheese (I use Boursin brand)
  5. 4 oz. cream cheese
  6. 1/4 teaspoon salt
  7. Crackers
Instructions
  1. Saute mushrooms in butter and sherry until almost all of the liquid has been absorbed. This will take approx. 5 - 10 minutes. Combine mushroom mixture, cheeses, and salt in a food processor or blender. Blend thoroughly until mushrooms are finely chopped. Pour into a serving bowl. Refrigerate at least 3 hours prior to serving. Serve at room temperature with crackers.
https://apassionforentertaining.com/

Almond Puffs

Published on by carol lou Category: Breads, Recipes

I cannot tell you how many times I have made this recipe.  This was one of my mother’s favorites recipes; I remember she always made these during the holidays.  It is perfect to serve for breakfast, brunch or even dessert.  This recipe has two components; the buttery crust and a custard puffed topping.  Hard to explain, but it looks and tastes like you went to the most elegant bakery.  Every time I serve this gem, I always get asked for the recipe.  This is a keeper.  One more note, these freeze beautifully; cool and wrap tightly to freeze, thaw overnight to serve in the morning.

almond puffs

 

Almond Puff
Write a review
Save Recipe
Print
Ingredients
  1. Crust
  2. 1/2 cup butter
  3. 1 cup flour
  4. 2 tablespoons water
  5. Filling
  6. 1/2 cup butter
  7. 1 cup water
  8. 1 teaspoon almond extract
  9. 1 cup flour
  10. 3 eggs
  11. Powdered Sugar Glaze
  12. Toasted sliced almonds
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment t.
  2. Prepare the crust - in a medium bowl cut 1/2 cup butter into small pieces, add the 1 cup flour. With a pastry blender combine until the butter is the size of peas. Sprinkle 2 tablespoons of water over and mix together. Combine into a ball. Divide in half. Pat each piece of dough into a rectangle 12 inches by 3 inches. Dough rectangles should be at least 3 inches apart.
  3. Prepare the filling - heat 1/2 cup butter and 1 cup water to a rolling boil. Remove from heat. Quickly stir in the almond extract and 1 cup flour. Return to low heat, stir mixture vigorously until mixture forms a ball (approx. 1 minute). Remove from heat. With a hand mixer, beat in eggs using high speed. Continue to beat until mixture becomes smooth and glossy, about 3 minutes. Divide filling; spread half of the filling over each rectangle of crust.
  4. Bake 1 hour or until golden brown. Cool.
  5. Spread with Powdered Sugar Glaze and sprinkle with almonds.
Notes
  1. Powdered Sugar Glaze
  2. Mix 1 1/2 cups powdered sugar, 2 tablespoons softened butter, 1 teaspoon vanilla and 1 - 2 tablespoons warm water in a small bowl. Mix until desired consistency. Spread over cooled puffs, top with nuts.
https://apassionforentertaining.com/

Sloppy Joes

Published on by carol lou Category: Main dishes, Recipes

During this hectic time of year, I am always one that loves a quick to fix lunch or dinner.  I remember growing up eating Sloppy Joes occasionally and I have to admit, I still love a great overstuffed, hard to eat, and kid friendly sandwich.  My preference is to serve these on crusty rolls with a side salad.  There is something about those recipes you remember from childhood – the best of food memories!

Sloppy Joes

 

Sloppy Joes
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, finely chopped
  3. 1 green pepper, finely chopped
  4. 2 cups ketchup
  5. 1/4 cup brown sugar
  6. 3 tablespoons mustard
  7. 1 teaspoon Worcestershire sauce
  8. 1/2 - 1 teaspoon chili powder
  9. Salt and pepper, to taste
Instructions
  1. Brown beef and drain any excess fat. Add remaining ingredients, cover and cook over medium- low heat for 45 minutes - 1 hour. Stir frequently. Serve on crusty rolls.
Notes
  1. If you like more sauce, add 1/4 cup water and 1/4 cup additional ketchup.
https://apassionforentertaining.com/