Vegetable Rice Salad with Garlic Herb Dressing

Published on June 17, 2015 by carol lou Category: Recipes, Salads

I am always trying new salads. What inspired this salad was my trip to the grocery and finding gourney cheese with garlic and herbs (Boursin) on sale. I took that as a challenge to come up with a salad that would incorporate this cheese. Since it is a creamy cheese, I thought about a salad dressing. I also had asparagus, zucchini and Peppedew peppers in my refrigerator. I think the term ‘necessity is the mother of invention’ applies to this recipe. The results were outstanding – a new rice salad to add to my salad list.

Vegetable Rice Salad with Garlic Herb Dressing

2015-06-10 09:40:41

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Ingredients

3 cups cooked rice, cooled
Asparagus, cut and blanched
1 medium zucchini, chopped
5 Peppedew peppers, diced
1/4 cup toasted almonds
Salt and pepper, to taste
Dressing
1 5.2 ounce gourney cheese with garlic and herbs (Boursin)
2 tablespoons mascarpone cheese
Juice of one lemon
1/4 cup milk
1/2 cup olive oil

Instructions

Combine cooked rice, asparagus, zucchini, and Peppedew peppers in a large bowl. Combine dressing ingredients, pour over rice mixture. Add salt and pepper, to taste. Stir well to combine. Refrigerate. Top with toasted almonds prior to serving.

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Chocolate Toffee Brownies

Published on June 16, 2015 by carol lou Category: Desserts, Recipes

I always like checking out the origin of certain foods. I think everyone has grown up eating brownies. With a bit of research I find that the original brownie was a request from a Chicago socialite, Bertha Palmer, whose husband owned the Palmer House Hotel. She asked the pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition in 1893. She wanted something smaller than a piece of cake that would easily be eaten from boxed lunches. So, we can thank Bertha for brownies that we all know and love. This recipe is a “bit” different since I added toffee “bits” to the batter. Moist with a crunch from the toffee and pecans. Perfect for a summer picnic or boxed lunch.

Chocolate Toffee Brownies

2015-06-10 08:50:36

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Ingredients

1 cup butter
1/2 cup cocoa
4 eggs
2 cups sugar
1 1/2 cup flour
1/8 teaspoon salt
1 teaspoon vanilla
1 cup pecans, chopped
1/2 cup semi-sweet chocolate chips
1/2 cup toffee bits

Instructions

Preheat oven to 350. Melt butter and dissolve cocoa in the butter and set aside. Beat eggs and sugar together until light and fluffy. Beat in flour, salt and vanilla. Add cocoa and butter. Stirring well add pecans, chocolate chips and toffee bits. Bake in a greased and floured 9 x 13 inch pan for 30 minutes or until done.

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Angry Mussels

Published on June 15, 2015 by carol lou Category: Main dishes, Recipes

We just love mussels. I have cooked them many different ways, my favorite recipe is my Angry Mussel recipe. We typically have mussels every Friday night for dinner during the summer months. I just serve a steaming pot of mussels with bread to dip in the sauce. Very casual, fun and delicious way to entertain and finish a busy week. The sauce can be made before your guests arrive and all you need to do is bring it to a rolling boil and steam your mussels for approximately five minutes. A great way to host a casual summer dinner party.

A steaming bowl of mussels and great wine (we served 2012 Januik Riesling from Bacchus Vineyard – Columbia Valley) always a great evening!

Angry Mussels

2015-06-14 08:32:39

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Ingredients

Mussels -(I plan each bag of mussels serves 2)
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped fennel
2 garlic cloves, chopped
4 spicy Italian sausage links, precooked, diced (I use Niman Ranch brand)
1 32 oz. can of fire roasted chopped tomatoes
1 1/2 cups red wine
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Heat olive oil over medium high heat in a large Dutch oven. Add celery, onion, carrots and fennel. Cook and stir occasionally until the onions are transparent 5 - 8 minutes. Add sausage and garlic. Stir and cook an additional five minutes. Add tomatoes, wine and salt and pepper. Bring to a boil, reduce heat to low and cover to 45 minutes. Stir occasionally, if sauce appears to be too thick, add additional wine. Rinse mussels and check for any cracked shells or open shells - discard those mussels. Refrigerate mussels until you are ready to cook them. When you are ready to cook the mussels, add the cream to the sauce and bring the sauce to a rolling boil. Add the mussels and cover. Cook over high heat for approximately 5 minutes or until all of the mussels have opened. Discard any mussels that do no open.
Serve immediately.

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Crisp Waffles

Published on June 12, 2015 by carol lou Category: Breads, Recipes

For years, I have made waffles. This recipe is one of our favorites for those lazy weekends when you have time for a relaxed breakfast. This recipe makes waffles that are crisp on the outside and moist and delicious on the inside. Our favorite way to serve them is very traditional – butter and maple syrup. However, if you are adventurous and prefer fruits and other toppings, these waffles will hold up beautifully to any desired toppings. Set your oven to 200 and keep the waffles warm as you make them. Then you can serve everyone at the same time.

Crisp Waffles

2015-06-10 09:03:41

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Ingredients

2 eggs
1 3/4 cup milk
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt

Instructions

Heat waffle maker. Beat eggs with hand mixer until fluffy. Beat in remaining ingredients just until smooth. Pour batter into center of preheated waffle maker. Bake until steaming stops, about 4 - 5 minutes. Watch carefully.
Makes 4 - 10 inch waffles

Notes

For orange waffles - substitute orange juice for the milk and beat in 3 tablespoons grated orange peel.

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Focaccia Bread

Published on June 11, 2015 by carol lou Category: Breads, Recipes

Focaccia is a flat oven-baked bread that is similar in style and texture to pizza dough. It is usually seasoned with olive oil, salt, and fresh herbs. It can also be topped with onions, cheeses, meats, and vegetables. My favorite way to serve Focaccia is with a side of olive oil for dipping. I cannot tell you how many times I have made this recipe. It is my go to bread to serve as an appetizer, or along side a main meal. I have also baked it in various baking vessels. This time I patted it thin and baked on a baking sheet. I have also baked round loaves in my cast iron skillets. It is a fantastic and easy recipe. If you are not a bread baker, this is a recipe to try. It is very forgiving and the results are marvelous.

Focaccia Bread

2015-06-10 07:49:54

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Ingredients

3 cups of flour
3/4 cup warm water
1 package (2 1/4 teaspoons) yeast
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon honey
Desired toppings - I use coarse salt and fresh rosemary

Instructions

Place flour, salt, and olive oil in a food processor bowl. Mix briefly. In a separate small bowl, mix yeast and warm water. Add honey and allow to foam, approx.. 5 minutes. With the motor running, slowly add the liquid. Process until it forms a ball. If the mixture seems too dry, add additional water 1 tablespoon at a time.
(If mixing by hand, mix yeast and warm water. Add honey and allow to foam. Combine remaining ingredients in a large bowl. Add liquids and combine until it forms into a ball. Remove and knead on a floured board for approx.. 5 minutes until smooth.)
Cover dough and let rise until double in size, approx. 1 hour. Punch dough down. Put dough into desired greased baking dish. Pat into desired shape. Preheat oven to 425. Let dough rest for 30 minutes. Bake 15 - 20 minutes until golden brown. Serve warm.

Notes

After it has rested for 30 minutes in the baking dish, I like to take my thumb and make indentations, sprinkle with salt and rosemary prior to baking.

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Pulled Chicken Lettuce Wraps with Marinated Cucumbers

Published on June 9, 2015 by carol lou Category: Main dishes, Recipes

During the summer months, I just love to cook lighter meals for these hot days. These lettuce wraps are the perfect combination that can be made ahead and heated prior to serving. You can serve this wonderful chicken mixture in chilled lettuce cups. If you have those hungry fans in your kitchen, the pulled chicken is also delicious on a bun, if you prefer. The addition of the marinated cucumbers add the zing that takes these over the top.

Pulled Chicken Lettuce Wraps with Marinated Cucumbers

2015-06-09 04:57:57

Serves 4

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Ingredients

1/4 cup light brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
Salt and pepper, to taste
1/2 teaspoon paprika
1 pound boneless, skinless chicken breasts
2 teaspoons olive oil
1 medium onion, thinly sliced
1 cup chicken broth
1 tablespoon balsamic vinegar
Boston Bibb lettuce leaves or lettuce leaves of your choice
Marinated cucumbers
1/4 cup cider vinegar
2 tablespoons light brown sugar
1/4 teaspoon salt
1 cucumber, thinly sliced

Instructions

Combine first six ingredients. Rub surface of the chicken with this mixture. Heat oil in a large skillet over medium-high heat. Add chicken, cook 2 minutes per side. Remove from the pan. Add onion and cook 2 minutes or until tender, stirring constantly. Return the chicken to the pan; add broth. Bring to a boil and cover, reduce heat and simmer 30 minutes or until the chicken is tender. Remove from the heat. Remove the chicken from the pan and shred with 2 forks. Return the chicken to the pan. Bring to a boil; reduce heat and simmer uncovered for 15 - 25 minutes or until liquid is absorbed. Stir in balsamic vinegar. Combine the cider vinegar, brown sugar and salt for the marinated cucumbers. Add the cucumber slices and marinate in refrigerator for 10 minutes. Remove slices, discard marinade.
Serve chicken in lettuce leaves, top with cucumbers.

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Blueberry Cheesecake Ice Cream

Published on June 8, 2015June 12, 2015 by carol lou Category: Desserts, Recipes

Years ago, I remember my mother in law made this delicious blueberry cheesecake ice cream. I think she had just purchased an ice cream machine and was having a wonderful time with many new recipes. To make a long story short, my husband and I still remember when she made this ice cream. I searched for her recipe, I am sure I have it somewhere in my recipe stash, but still am unable to put my hands on it. So, next step, try to figure out a recipe for blueberry cheesecake ice cream. I think this one hits the mark for an amazing ice cream flavor. I took a few graham crackers from the box, brushed them with butter and dusted them with sugar, baked them, crumbled them and added them to this recipe. Just the crunch needed to simulate the graham cracker crust found in many cheesecakes. Watch out – I might just have a new flavor – Blueberry Hill. ( watch the attached video from 1956 – Fat’s Domino singing a classic! ). Enjoy!

Blueberry Cheesecake Ice Cream

2015-06-02 07:02:18

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Ingredients

Ice Cream
14 ounces cream cheese, room temperature
1 cup sugar
1/2 teaspoon salt
1/4 cup mascarpone
1/4 cup heavy cream
3/4 cup whole milk
2 teaspoons vanilla extract
1/4 cup sour cream
Blueberry filling
1/2 cup water
1/2 cup sugar
1 tablespoon cornstarch
1 pint blueberries
Graham Cracker crumbs
4 large graham crackers
1 tablespoons melted butter
1 tablespoon sugar

Instructions

For the ice cream, blend all of the ice cream ingredients in a mixer and blend until smooth and fluffy. Refrigerate for 2 hours or overnight.
Blueberry Sauce - mix sugar and cornstarch in a medium sauce pan, slowly add water and stir until smooth. Add blueberries. Over medium heat, bring to a boil and cook stirring frequently until thick and clear. Cool and refrigerate.
Graham crackers - preheat oven to 350. Brush crackers with melted butter and dust with sugar. Bake 5 minutes. Cool and break into small small pieces, set aside.
Pour ice cream mixture into ice cream machine and process following manufacturer guidelines. When ice cream cycle is complete, scoop into a large bowl. Pour in blueberry mixture and add graham crumbs. Fold in ingredients slowly, just a few turns of the spatula. Put ice cream in a freezer container and freeze until serving.

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Macaroni Salad

Published on June 4, 2015 by carol lou Category: Recipes, Salads

Macaroni Salad is a summer staple. I am sure everyone has a family recipe or favorite recipe they make during the summer. There are so many variations to this basic salad. I even think that the term ‘macaroni’ has gone by the wayside in favor of pasta salad or other more intriguing names. However, I think there is nothing better to accompany grilled foods that a wonderful macaroni salad. I added my favorite pepper, Peppedews to this salad. If you prefer a more mild flavor you can certainly use chopped pimentos in place of the Peppedews. This is a best made early in the day or the day prior, so the wonderful flavors can meld together. If desired, you can certainly add tuna, chicken, shrimp or crabmeat to the salad.

Macaroni Salad

2015-05-31 12:02:49

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Ingredients

1 1/2 cups small shell or elbow macaroni, cooked according to package directions
1 tablespoon olive oil
2 stalks of celery, diced
5 Peppedew peppers, chopped
2 hard boiled eggs chopped
1 tablespoon Dijon mustard
1 tablespoon celery seed
1 tablespoon sweet pickle relish
1/2 cup mayonnaise
1/2 cup sour cream
Salt and pepper, to taste

Instructions

Drain pasta and mix with olive oil. Chill. Add all of the remaining ingredients. Chill until serving.

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Interesting Find – The Essential Table

Published on June 2, 2015 by carol lou Category: Interesting Finds

I frequently attend food festivals, gourmet stores, emporiums and specialty food stores searching for interesting products that I can use in my recipes. This past weekend, I attended the Vintage Virginia Food and Wine Festival. I came across a new product that I am looking forward to using in upcoming recipes. Bethany and Beth the purveyors have developed an interesting assortment of jams. All are delicious (yes, I tasted them all). Their recipes are unique and not typical store varieties. Check out their website, I think you will agree these are ones to try. Check back, I will be featuring recipes using their jams. Here is their website The Essential Table, I think you too will enjoy their delicious products.

Summer Chicken or Cornell Chicken

Published on June 1, 2015 by carol lou Category: Main dishes, Recipes

Growing up in Western New York, there was only one recipe that I remember having every summer. That is this chicken recipe for grilled chicken also called Cornell Chicken. After searching the internet I found the origin of this recipe. This central New York specialty was invented by Dr. Robert Baker, a professor at New York’s Cornell University. He wanted to create a delicious way to grill smaller chickens, so that the local farms could sell more birds, sell them sooner, and more affordably. What he did was create a recipe that will be used for generations. When I was a child, I always remember that every picnic or barbeque had grills set up and dozens of pieces of chicken being cooked and slathered with this recipe. If you have not tried it, I encourage you to give it a try. It is absolutely fantastic.

Summer Chicken

2015-05-31 14:25:33

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Ingredients

2 cups cider vinegar
1 cup canola oil
1 egg
2 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon black pepper
Assorted cut-up chicken pieces, skin on - bone-in

Instructions

Combine vinegar, oil, egg, and seasonings. Shake well. Refrigerate if not using immediately. Prepare grill - over medium coals cook the chicken approximately 40 - 50 minutes (internal temp. 165), turning frequently and basting each time you turn the chicken. (Discard unused marinade)

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