Blueberry Bread

Published on by carol lou Category: Breads, Recipes

This bread is bursting with blueberries.  When fresh fruit is in season, what a great time to bake fruit breads.  This bread freezes beautifully.  Perfect for those last minute gatherings, quick breakfast, or picnic in the park. I always like to have something in the freezer for those unexpected last minute needs.  Great to serve with salads, egg dishes or just plain, as a snack.

blueberry bread

Blueberry Bread
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Ingredients
  1. 1 cup sugar
  2. 1/2 teaspoon salt
  3. 1 cup water
  4. Grated peel of one large orange
  5. 2 1/2 cups flour
  6. 1 tablespoon baking powder
  7. 2 eggs
  8. 2 teaspoons vegetable oil
  9. 1 cup blueberries
Instructions
  1. Preheat oven to 350
  2. Grease and flour 9 x 5 inch bread pan.
  3. Combine sugar, water, salt and orange rind in small sauce pan. Bring to a boil and remove from heat. Measure syrup and add enough water to make 1 1/2 cups. Cool. Combine flour and baking powder in a large bowl. Beat eggs and add vegetable oil to eggs. When the sugar mixture has cooled, add to dry ingredients. Add egg mixture. Stir until just combined. Fold in blueberries. Pour into prepared pan.
  4. Bake 60 minutes or until toothpick inserted in center, comes out clean.
  5. Cool for 10 minutes on a wire rack.
  6. Remove bread from pan, cool completely.
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Bourbon Orange Chicken Legs

Published on by carol lou Category: Main dishes, Recipes

Do you ever have one of those days when you look at everything in the meat department and just can’t decide what you want to cook?  Or, you just don’t even feel like cooking?  Here is a recipe for you.  Cheaper than fast food take-out, easy to prepare, and results are outstanding.  Put the chicken legs in the marinade in the morning.  Then one hour before dinner, preheat your oven, put the chicken on a baking dish and you are set to go.  Add a side salad or vegetable and you have a great dinner that everyone will enjoy.

Bourbon Orange Chicken Legs

Bourbon Orange Chicken Legs
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Ingredients
  1. 10 - 12 chicken legs
  2. 1/4 cup bourbon
  3. 1/2 cup orange juice
  4. 1 teaspoon chili powder
  5. Salt and pepper, to taste
  6. Olive oil
12 - 24 hours prior to baking
  1. Combine bourbon, orange juice and chili powder in a ziptop bag. Add chicken legs, seal and refrigerate.
  2. Preheat oven to 375.
  3. On a cookie sheet lined with foil, light drizzle 1 1/2 tablespoons of olive oil. Spread chicken legs out on foil, salt and pepper.
  4. Bake chicken legs for 45 - 55 minutes, turn after 30 minutes.
  5. Chicken will be glazed, brown and crispy. Serve immediately.
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Parmesan Rice

Published on by carol lou Category: Grains, Recipes

I don’t know about you, when I entertain, I like to have everything prepared and ready to go.  I like to have the mess of preparation out of the kitchen and enjoy my guests when they arrive.  This side dish you can make in advance and put in the oven about one hour before serving.  This is a delicious way to serve rice and perfect for entertaining.  A friend of mine commented that after I gave her this recipe, this is her favorite way to cook rice.

parmesan rice

 

Parmesan Rice
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Ingredients
  1. 3 tablespoons butter
  2. 2/3 cup long grain rice
  3. 13 1/2 ounces chicken broth
  4. 1/4 grated parmesan cheese
  5. 2 tablespoons Italian parsley, minced
  6. Salt and pepper, to taste
Instructions
  1. Preheat oven to 350
  2. Melt butter in a medium size saucepan. Add rice and stir until coated and golden brown. Remove from heat. Put rice in a medium size casserole with a cover.
  3. Stir in remaining ingredients.
  4. Bake, covered, for 50 minutes. Stir after 30 minutes.
  5. Serves 4
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Lemon Cheesecake

Published on by carol lou Category: Desserts, Recipes

If you are ever looking for that “show-stopping” dessert – look no further.  I have been making this cheesecake for years and I always receive rave reviews.  This recipe, as with most cheesecakes, needs to be made one day ahead.  This allows the cheesecake to cool and be refrigerated overnight. Perfect for entertaining since you can make it ahead.  I am 100% sure you, too, will received multiple compliments when you serve this cheesecake.  One of my best recipes (maybe my best) according to my husband.

lemon cheesecake

Lemon Cheesecake
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Ingredients
  1. 2 cups graham cracker crumbs
  2. 1/3 cup sugar
  3. 6 tablespoons butter, melted
  4. 3 - 8 oz. packages cream cheese, softened
  5. 3 large eggs
  6. 1 3/4 cup sugar, divided
  7. 1 teaspoon grated lemon rind
  8. 5 tablespoons, lemon juice, divided
  9. 2 teaspoons, vanilla, divided
  10. 2 cups sour cream
  11. 3 tablespoons sugar
  12. 1 tablespoon cornstarch
  13. 1/2 cup water
Instructions
  1. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into a 10 inch springform pan, bottom and half way up sides. Bake 350 for 5 minutes, cool on rack.
  2. Beat cream cheese at medium speed, add eggs, one at a time, beating until smooth after each addition. Add 1 1/4 (do not add 1 3/4) cup sugar, lemon rind, 3 tablespoons lemon juice, and 1 teaspoon of vanilla. Beat well. Pour into prepared crust.
  3. Bake 350 for 35 minutes.
  4. While the cheesecake is baking, combine the sour cream, 1/2 cup sugar, and remaining 1 teaspoon of vanilla. Mix well.
  5. Remove cake from oven after 35 minutes, carefully spread sour cream mixture over cake. Return to oven and bake an additional12 minutes or until set. Remove from oven and let cool on rack for 30 minutes.
  6. While the cake is cooling, combine remaining 3 tablespoons of sugar, cornstarch, 1/2 cup water, and remaining 2 tablespoons of lemon juice in a small sauce pan. Bring to a boil and boil for 3 minutes, stirring constantly. Remove from heat and let cool for 30 minutes. Stir well and spread over cake. Once the cake is completely cool, refrigerate overnight. Serves 10 - 12.
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BLT Chopped Salad with Roasted Corn and Avocado Cream

Published on by carol lou Category: Recipes, Salads

One of my favorite sandwiches is a BLT.  In my opinion bacon, lettuce, tomato and toasted bread make the most magnificent sandwich. Here is a deconstructed version with roasted corn and topped with an avocado cream dressing.  For that crusty bread, I added toasted baguette slices chopped as croutons.  This is the perfect main dish or side salad, perfect with grilled meats, poultry or fish.  If you are a fan of a wonderful BLT sandwich, this is a must try.

blt chopped salad

BLT Chopped Salad with Roasted Corn and Avocado Cream
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Ingredients
  1. Romaine lettuce, thinly sliced
  2. 2 tomatoes, cubed
  3. 2 pieces of applewood smoked bacon, cooked and crumbled
  4. 1 avocado
  5. 1/2 cup sour cream
  6. 2 teaspoons lime juice
  7. 1 tablespoon olive oil
  8. Salt and pepper, to taste
  9. 2 ears of corn
  10. 1 tablespoon of butter
  11. 1 tablespoon of olive oil
  12. Baguette slices,toasted or purchased crostini
Instructions
  1. In a food processor, combine avocado, sour cream, lime juice, olive oil and salt and pepper. Pulse to combine. This dressing can also be prepared by mashing the avocado, add remaining ingredients and whisk until smooth.
  2. Heat a heavy skillet over medium high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil, roast corn on all sides until slightly charred. This will take 10 - 15 minutes. Cut corn off of cob.
  3. Combine salad ingredients, toss with dressing. Top with toasted bread slices, crumbled. Serves 4.
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Creamy Crab Dip

Published on by carol lou Category: Appetizers, Recipes

I have to admit that Crab Dip is a real family favorite and one that we usually order when it is on a menu.    Our daughter was in town this past weekend and I know that Crab Dip is one of her favorites.  I purchased one pound of jumbo lump crab from Louisiana (I am a real believer of USA produced seafood and always look for seafood products with the USA label) and mixed it with the following ingredients.  It was just delicious; we served it with wine she brought from Argentina when she was visiting vineyards in Mendoza. It was just a wonderful evening, very relaxing, just what we needed after we took a Segway tour of DC. I even have enough Crab Dip left to toss with pasta for my second round of crab.  I call these recipes Take2 – another recipe using the leftovers, as good as the first!

  creamy crab dip 2

Creamy Crab Dip
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Ingredients
  1. 1 pound jumbo lump crabmeat
  2. 3/4 cup sour cream
  3. 1 tablespoon lemon juice
  4. 1 teaspoon Worcestershire sauce
  5. 3/4 teaspoon dry mustard
  6. 8 oz. cream cheese, softened
  7. 1/2 cup grated sharp cheddar cheese
  8. 2 teaspoons Old Bay Seasoning
  9. I tablespoons Italian parsley, chopped for garnish
Instructions
  1. Preheat oven to 325
  2. Mix all of the ingredients in a large mixing bowl. Spread evenly in a lightly greased baking dish. Sprinkle the top with additional Old Bay Seasoning. Bake 30 minutes or until hot and bubbly. Sprinkle with Italian parsley.
  3. Serve with baguette slices, crackers, or tortilla chips.
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Parmesan Chicken Strips

Published on by carol lou Category: Main dishes, Recipes

Chicken is one of my go-to ingredients.  The easier and quicker I can make dinner, the better.  There are just those days when I want to not think about dinner and put something together that I can make in a flash.  These chicken strips are quick, easy and delicious.  I like to coat the chicken and then refrigerate for fifteen minutes so the coating has a few minutes to sit and adhere to the chicken.  You will find the coating does not fall off when cooking.  These strips would also be great on a salad or in a roll with condiments of your choice.  Looking for a picnic idea, make these ahead and serve cold.

parmesan chicken strips

Parmesan Chicken Strips
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Ingredients
  1. 2 boneless skinless chicken breasts
  2. 3 tablespoons flour
  3. 1 teaspoon salt
  4. 2 eggs, beaten with 2 tablespoons water
  5. 1/2 cup Panko crumbs
  6. 1/2 cup grated parmesan cheese
  7. Grated fresh pepper
  8. 1 teaspoons dried Italian seasoning
  9. 3 tablespoons butter
  10. 3 tablespoons olive oil
Instructions
  1. Slice chicken breasts into approx. 1 1/2 inch strips.
  2. Arrange three shallow bowls for dredging the chicken.
  3. 1st bowl - flour and salt
  4. 2nd bowl - eggs and water
  5. 3rd bowl - Panko crumbs, parmesan cheese, pepper and seasonings
  6. Take each chicken strip and roll in flour mixture, eggs mixture, and roll in crumb mixture.
  7. Place on a plate. When you have finished coating all chicken breasts, refrigerate for 15 minutes.
  8. In a large heavy skillet, melt butter and oil over medium high heat.
  9. Cook chicken in skillet, turning when each side is golden brown. This will take approx. 10 minutes - watch closely. Some strips will probably cook faster than others, depending on size. Remove strips when golden, drain on a paper towel lined plate. Serve.
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Triple Berry Champagne Sherbet

Published on by carol lou Category: Uncategorized

Think spring, think strawberries, blueberries, and raspberries.  I am always a fan of make ahead items when entertaining.  A frozen dessert is wonderful because you can prepare it ahead.  I used to have an ice cream maker but through the years I am not quite sure what happened to it.  When I was shopping a few weeks back, I picked up an ice cream maker.  I thought it was time to try making ice cream, sorbets, and sherbets.  I purchased the type where you freeze the internal canister and then put it on the motorized base.  It works wonderful and was under forty dollars,  To me, that is one appliance I will use.  I thought berries with champagne, what a delightful combination.

triple berry sherbet

Triple Berry Champagne Sherbet
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Ingredients
  1. 3 cups strawberries, hulled
  2. 1 cup blueberries
  3. 1 cup red raspberries
  4. 2 tablespoons lemon juice
  5. 2/3 cup sugar
  6. 1/4 cup champagne
  7. 1/4 cup heavy cream
Instructions
  1. In a food processor with the steel blade, combine strawberries, lemon juice and sugar. Add champagne and cream, purée until smooth. Add blueberries and red raspberries, pluse a few times. I like to leave some fruit pieces.
  2. Freeze in ice cream maker according to manufacturer's instructions.
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Grilled Lamb Chops with Plum Balsamic Sauce

Published on by carol lou Category: Main dishes, Recipes, Uncategorized

One of our favorite dishes is grilled lamb chops.  This recipe is so easy and the results are so spectacular.  It is great to grill a rack of chops, individually cut.  They are quick to grill and always a company favorite.   I must admit that I tried a mint bourbon sauce but resorted to this plum balsamic sauce which is just delicious as a dipping sauce with these chops.  The fresh rosemary infuses the lamb when cooking and imparts a wonderful taste.  A perfect spring dinner.

lamb chops

Lamb Chops with Plum Balsamic Sauce
Serves 2
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Ingredients
  1. One rack of lamb chops
  2. Olive oil
  3. Salt and pepper
  4. Fresh rosemary, chopped
  5. 1/2 cup plum jam
  6. 1 tablespoon Dijon mustard
  7. 1 tablespoon balsamic vinegar
  8. Salt and pepper
Instructions
  1. Cut lamb rack into individual chops. Drizzle olive oil over chops and season both sides with salt, pepper, and fresh rosemary.
  2. Prepare grill, over medium high heat, grill chops one side for 5 minutes, turn and grill an additional 3 - 4 minutes.
  3. For the sauce, mix remaining ingredients. Serve along side the lamb chops.
  4. Plan one rack of chops serves 2.
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Salted Caramel Pecan Muffins

Published on by carol lou Category: Breads

This past weekend, we traveled to Chapel Hill, North Carolina to experience the food scene in this thriving college town.  One of the highlights of the weekend was our walking food tour of Carrboro and Chapel Hill.  Our tour was conducted by Taste Carolina Gourmet Food Tours and our guide, Will, definitely showed us the best in the area.  One of the stops was the Carrboro Farmer’s Market.  There were many wonderful purveyors at the market.  We met Alfred de la Houssaye and his daughter, Brianna.  They had a wonderful story of moving from the hustle of Manhattan to a farm in North Carolina. For those of you that travel the 95 corridor in Virginia, Alfred designed the logo for Potomac Mills Mall, when working in design in NYC.  The farm is Sweetwater Pecan Orchard and they grow various crops including pecans, oriental persimmons, figs, grapes, peaches, herbs and Brianna is a skilled handler of their chickens and egg production.  Needless to say, we were fascinated with their story and  Alfred’s wonderful pralines and pecan pie were marvelous.  I left with over one pound of fresh pecans; they were the inspiration for my recipe below.  I will be posting additional highlights from Chapel Hill in future posts.  If you ever go to Chapel Hill, I highly recommend the Taste of Carolina Tours, it was just great.

pecan farm

Here we are with Alfred and Brianna from Sweetwater Pecan Orchard at the Carrboro Farmer’s Market

pecan muffins

 

Salted Caramel Pecan Muffins
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Ingredients
  1. 1/3 cup butter
  2. 1 cup dark brown sugar
  3. 1/2 teaspoon cinnamon
  4. 1/2 cup flour
  5. 1/2 teaspoon baking powder
  6. 1/8 teaspoon salt
  7. 2 eggs, slightly beaten
  8. 1 cup chopped pecans
  9. Fleur de Sel, for garnish
Instructions
  1. Preheat oven to 350 - grease mini-muffin pans
  2. In a medium sauce pan, melt butter. Remove from heat, stir in brown sugar. Cool slightly. Quickly stir in eggs, add flour, baking powder, cinnamon and salt. Fold in pecans.
  3. Fill muffins 3/4 full - Bake mini-muffins 15 - 18 minutes.
  4. Remove from pan, cool.
  5. If desired, sprinkle with Fleur de Sel prior to serving. Makes 30 mini-muffins
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