My version of Pimento Cheese!

Published on by carol lou Category: Appetizers, Recipes

I know that Pimento Cheese is a staple in the south and everyone has their own family recipe for Pimento Cheese.  I took the liberty of switching a few ingredients and adding a few to make this my version. Delicious served with crackers, a filling for an omelet or a topping for a grilled hamburger. 

pimento cheese

My Version of Pimento Cheese!
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Ingredients
  1. 2 cups shredded cheddar cheese, I used 7 year cheddar (freshly grated is the best, much better than pre-grated cheese)
  2. 4 oz. cream cheese, room temperature
  3. 1/2 cup mayonnaise
  4. 1 tablespoon chopped jalapeño
  5. 1/3 cup minced roasted red peppers
  6. Salt and pepper, to taste
Instructions
  1. Combine all in a medium bowl and mix well. Refrigerate.
  2. Great served on crackers or tortilla chips. Also wonderful to stir into eggs, add to an omelet or to top a grilled hamburger.
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Spaghetti Squash with Mushroom Ragu

Published on by carol lou Category: Recipes, Vegetables

I picked up a spaghetti squash when at the farmers market this week.  I typically serve spaghetti squash with a marinara sauce.  This time I wanted to try a mushroom ragu with the squash.  We had some friends over for what I like to call a “blogger dinner”.  That means that they are my taste testers and you never know what is going to be on the menu.  Many times it is an assortment of dishes that I call “Blogger Tapas”.  The one rule is to be perfectly honest what you think of each dish and how can I improve each one.  One of our guests said he thought that a topping of grated parmesan cheese would be great with this dish.  I brought out some parmesan cheese and he was so right.  Topped with grated parmesan was all this dish needed to go from good to outstanding.  Always fun to get the imput of others. That is what makes this food blogging so much fun.  I think you all know that this is my passion and I just love sharing my recipes.

 spaghetti squash

Spaghetti Squash with Mushroom Ragu
Serves 6
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Ingredients
  1. 1 medium size spaghetti squash
  2. Salt and pepper
  3. Olive oil
  4. 1 lb. fresh mushrooms sliced
  5. 4 tablespoon olive oil
  6. 2 teaspoon lemon juice
  7. 2 teaspoons minced parsley
  8. 2 cloves garlic, minced
  9. 1/4 teaspoon pepper
  10. 1 teaspoon salt
  11. 1/2 cup dry white wine
  12. 1/4 teaspoon oregano
  13. 1/2 cup heavy cream
  14. Grated parmesan cheese
Instructions
  1. Preheat oven to 450. Carefully cut squash in half, remove seeds. Line baking sheet with foil. Brush cut sides of squash with olive oil, generously salt and pepper. Put squash cut side down on foil. Bake 30 minutes. Let squash cool until you can handle the squash. With a fork, shred squash into a serving bowl, keep warm.
  2. While the squash is cooking, heat remaining 4 tablespoons of olive oil in a large skillet with lemon juice and minced garlic. Add mushrooms, saute 5 to 7 minutes or until tender. Blend in remaining ingredients except the heavy cream. Heat to a boil, add cream, reduce heat and simmer 5 minutes. Serve over the cooked squash. Garnish with additional chopped parsley, if desired. Serve with parmesan cheese.
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Interesting Find – The St. Regis, Washington DC

Published on by carol lou Category: Interesting Finds

I had the pleasure of meeting Lance Mion, food and beverage manager for The St. Regis in Washington DC. I had arranged a wine tasting for an upcoming event, we tasted some fantastic wines and learned about the food, menus and food service offers at the DC location. This is definitely a restaurant were I am planning on going in the near future, their dinner menu looks terrific. Lance is a trained chef with many years in the culinary world and now is at the helm of the food and beverage department at this glorious and stately hotel. During our wine tasting we also tried some of their appetizers from their signature restaurant Decanter; everything was just sensational.   The ambiance is beautiful, the food delicious and this Washington DC location is perfect.  If you are in the area and looking for a special place to dine, I highly recommend stopping in.     Remember too, that The St. Regis is known for their Bloody Mary’s, defiantly worth a try.  Below are a few photos I took during our visit.

 

 St Regis 1

Wine tasting in their bar!   What a great way to spend an afternoon.

 

St Regis 2

Delicious!

Panko breaded Maryland crab cake  Homemade cabbage and apple slaw, yuzu pepper aioli

 Sesame crusted yellow fin tuna carpaccio.  Bed of finely sliced fennel & arugula, soy mustard dressing 

Mediterranean trio. Hummus, tapenade & artichokes, garlic oil toasted pita bread

 

 

 

 

 

 

 

Stuffed Zucchini

Published on by carol lou Category: Recipes, Vegetables

Summer and the abundance of fresh produce, especially zucchini is on the horizon.  What to do with all of those zucchini?   Stuffed Zucchini is a great way to serve this harvest special.  Stuffed with onions and tomatoes is the perfect side dish.  You can also add cooked ground beef or Italian sausage and make this a wonderful main dish.  Lots of options for lots of zucchini!   Enjoy.

 stuffed zucchini

 

Stuffed Zucchini
Serves 4
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Ingredients
  1. 2 medium zucchini, washed and cut in 1/2 lengthwise
  2. 1/2 cup chopped onion
  3. 1 garlic clove, minced
  4. 4 tablespoons butter, divided
  5. 1 large tomato, diced
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon pepper
  8. 1/2 cup dried bread crumbs
  9. 2 tablespoon grated parmesan
  10. 1 tablespoon Italian parsley, chopped
Instructions
  1. Hollow out zucchini using a spoon, leave shells intact, reserve pulp. In 2 tablespoons butter, saute onion until tender, add garlic cook an additional minute. Add tomato reserved pulp, salt and pepper. Cook over low heat for 5 minutes, stirring frequently until liquid is absorbed. Fill each zucchini shell with cooked mixture. Combine bread crumbs, parmesan cheese and Italian parsley. Top each zucchini with topping mixture. Bake 350 for 20 minutes. Broil an additional 2-3 minutes or until the topping is golden brown (watch carefully).
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Raspberry Muffins

Published on by carol lou Category: Breads, Recipes

I just love making muffins.  They are so easy to make, require one bowl, bake quickly and perfect for breakfast, brunch or anytime snack.  I almost always end up freezing extras.  There is nothing better than friends stopping by for coffee and having muffins ready to serve.  These are especially good with red raspberries but also great with blackberries or blueberries.  The added hint of orange is great in these.  Orange butter would be great with these muffins.  Simply mix one stick of butter (at room temperature) with the zest of one orange.  Combine and spoon into a small dish or onto wax paper and make a butter log.  Serve along side warm muffins. Yum!

Raspberry muffins

 

Raspberry Muffins
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Ingredients
  1. 1 - 6 oz. package of raspberries
  2. 2 cups flour
  3. 2/3 cup packed brown sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 2/3 cup plain Greek yogurt
  7. 1/3 cup canola oil
  8. Grated zest from one orange
  9. 1/3 cup fresh squeezed orange juice
  10. 1 large egg
  11. Coarse sugar to dust tops prior to baking, if desired.
Instructions
  1. Preheat oven to 375.
  2. Line a muffin pan with 12 muffin liners or grease pan.
  3. In a medium bowl, combine flour, brown sugar, baking powder, and baking soda. Mix well.
  4. Combine yogurt, canola oil, orange zest, orange juice and egg in a small bowl and mix well to combine. Add to dry ingredients. Mix just until moistened. Carefully fold in raspberries.
  5. Divide batter evenly to make 12 muffins. Dust with coarse sugar.
  6. Bake 20 minutes or until a toothpick inserted comes out clean.
  7. Let cool 3 minutes prior to removing from pan.
  8. Serve warm or at room temperature
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Tomato Olive Baked Haddock

Published on by carol lou Category: Main dishes, Recipes

I think this recipe is a great combination of flavors.  Saute onions with tomatoes, olives, and mushrooms; top your fish with this fragrant mixture, cover and bake.  I found this so easy to prepare and the results just fantastic.  I try to serve fish or shellfish at least once a week, I have my tried and true recipes but it is always great to incorporate seasonal vegetables.  With the abundance of tomatoes during these summer months, I think it is time to highlight the best of the season.  You can also substitute other mild white fish if that is what you prefer.  Just make sure to adjust your cooking time if your fillets are thinner than an average haddock fillet.  Enjoy!

tomato olive haddock bake

Tomato Olive Haddock Bake
Serves 4
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Ingredients
  1. 2 tablespoons olive oil
  2. 1/4 cup chopped onions
  3. 1/2 cup sliced fresh mushrooms
  4. 2 cups chopped fresh tomatoes
  5. 1/4 cup white wine
  6. 1/4 cup sliced ripe olives
  7. 2 tablespoons chopped fresh Italian parsley
  8. Salt and pepper, to taste
  9. 1 1/2 pounds haddock
Instructions
  1. Preheat oven to 350. Saute onions and mushrooms in olive oil until tender. Add tomatoes and wine. Simmer ten minutes. Stir in ripe olives, salt, pepper and parsley.
  2. Arrange haddock in greased baking dish. Top with tomato mixture. Bake at 350 for 30 minutes, covered.
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Wine Poached Pears

Published on by carol lou Category: Desserts, Recipes

I am always trying to figure out new ways to cook fruit and after a week of eating fantastic food in Charleston, SC, I was thinking of a healthy and low calorie dessert recipe.  Being the wine lover I am, adding wine was also a great addition.  Look for firm ripe pears for this recipe.  Pears are easy to peel with a basic potato peeler.  There pears can be served warm or cold.   They would also be delicious with a dollop of whipped cream.

wine poached pears

 

Wine Poached Pears
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Ingredients
  1. 4 firm ripe pears, peeled, stems on
  2. 2 cups red wine
  3. 2 cinnamon sticks
  4. 1 large piece of lemon peel
  5. Juice of 1 lemon
  6. 1 cup of sugar
Instructions
  1. In a medium sauce pan combine wine, cinnamon sticks, lemon peel and lemon juice. Bring to a boil stirring constantly for 2 minutes. Reduce heat to a simmer, add pears. Cook 20 minutes or just until soft, turn or baste frequently while cooking. After cooking, remove from the wine sauce. Remove lemon peel and cinnamon sticks from the sauce. Bring sauce to a boil and reduce until you have a syrup - 2 - 3 minutes. Spoon sauce over pears. You can serve these pears warm or chill and serve cold.
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Not Your Normal Casserole!

Published on by carol lou Category: Main dishes, Recipes

Check out my new posting for CEO magazine, http://www.ceosofrva.com/#!blog/c15pi, it features my recipe for Caprese Skillet Casserole.  Here is a bit of information about CEO.

CEO Magazine (CEO) is a unique, bi-monthly print and digital publication launched to empower, support, and recognize phenomenal women. We spotlight women who are ‘doing it all’ in their communities as well as in their careers. We cover beauty and fashion, business, human interest, culture, wellness, and relationships, among other topics.

I recently was featured in their print issue and now will be a contributing writer for their blog – check it out, I think you will find is a great read. 

caprese skillet

 

 This recipe can be found on the CEO link above.

 

Chocolate Roll

Published on by carol lou Category: Desserts, Recipes

This roll is a very light dessert that will complement many entrées.  The chocolate portion is like biting into a cloud, this cake is light and delicate and is made without flour.  When you add the vanilla whipped cream filling, you have a dessert prefect for the most elegant meal or a casual backyard BBQ.  It will be a recipe that your guests will ask for and is very easy to prepare.  Just remember the cake portion will shrink to form the delicate chocolate layer.  When you bring it out of the oven it will be over 2 inches thick, when you invert it onto the powdered sugar covered parchment, it will deflate to under an inch.  You will be left with an incredibly dense chocolate layer that melts in your mouth.  Perfect to serve on a pool of hot fudge sauce.

 chocolate roll 2

 

Chocolate Roll
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Ingredients
  1. 4 eggs, separated and at room temperature
  2. 1 cup granulated sugar
  3. 1/2 teaspoon vanilla extract
  4. 3 tablespoons unsweetened cocoa
  5. 1/2 pint heavy whipping cream
  6. 1/4 cup powdered sugar
  7. 1/2 teaspoon vanilla extract
  8. Powdered sugar for garnish
Instructions
  1. Grease a 9 x 13 inch pan. Preheat oven to 350.
  2. Beat egg whites until stiff adding sugar gradually.
  3. Beat egg yolks until thick and lemon colored.
  4. Fold egg yolks into egg whites.
  5. Fold in 1/2 teaspoon vanilla.
  6. Sift unsweetened cocoa into mixture and fold in.
  7. Pour into prepared pan and spread into corners.
  8. Bake at 350 for 20 - 30 minutes. Cake will rise and fall during the cooking process. Cake is done when a toothpick inserted comes out clean.
  9. Let stand 5 minutes.
  10. Loosen from the sides of the pan and turn upside down on piece of parchment paper that has been dusted with powdered sugar.
  11. When cool, whip cream, adding powdered sugar and vanilla. Spread on top of cade and roll jellyroll fashion, lifting parchment paper as you go. Chill at least one hour prior to serving.
  12. Serve dusted with additional powdered sugar or serve with hot fudge sauce.
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Heirloom Tomato Salad

Published on by carol lou Category: Recipes, Salads

I think I have mentioned before that I am a true lover of tomatoes and I could eat them every day.  Well, for a tomato lover there is no better time in the year than in the summer when heirloom tomatoes are abundant at the local farmers markets.  The flavor of fresh-off the vine tomatoes cannot be beat.  I decided to make an heirloom salad to serve along side flat iron steaks that we were serving this past weekend.  I combined the tomato mixture early in the day and added the toasted bread cubes about 1 hour prior to serving.  The bread absorbed the wonderful juices from the mixture – it was a great combination and is easy to prepare and can be made ahead.  My kind of entertaining!

To grill fantastic flat iron steaks, simply brush with olive oil, salt and pepper.  Grill over medium high heat 5 minutes per side for medium rare.  Remove from grill and let rest for 5 minutes prior to serving.  After they rested, I topped the steaks with a combination of 2 cups of large chopped Italian parsley tossed with olive oil and lemon juice.   I added salt and pepper and then shaved parmesan cheese over the top of the parsley combination – delicious.

 heirloom tomato salad

Heirloom Tomato Salad
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Ingredients
  1. 3 large heirloom tomatoes
  2. 1/2 cup olive oil, plus 3 tablespoons
  3. 1/3 cup red wine vinegar
  4. 1/4 cup capers
  5. 1/4 cup kalamata olives, sliced
  6. 1/4 cup fresh basil leaves, chopped
  7. 1/2 loaf of unsliced bread, cubed - approx. 4 cups
  8. Salt and pepper, to taste
Instructions
  1. Preheat oven to 400, cut bread into 1 inch cubes. Toss bread cubes with 3 tablespoons olive oil. Place on baking sheet and salt and pepper. Place in oven and bake 10 minutes, stirring occasionally, until cubes are toasted. Remove and set aside.
  2. Peel tomatoes. Bring a sauce pan full of water to a rolling boil. Cut an X in the bottom of each tomato, place in boiling water for 10 seconds, remove and submerge in ice water. Remove and place on cutting board, peel tomatoes and cut into cubes, place in large salad bowl.
  3. Add the following to the tomatoes - capers, kalamata olives, basil and salt and pepper. You can prepare this a few hours prior to serving. Add red wine vinegar and remaining olive oil. Toss and cover. Keep at room temperature.
  4. One hour prior to serving, stir the bread cubes into the tomato mixture. Stir every 15 minutes so the bread can absorb the juices from the tomatoes.
  5. Serve
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