Kalamata Caramelized Onion Tart

Published on by carol lou Category: Appetizers, Recipes

We recently visited a Greek restaurant when we were in Chapel Hill, NC.  I automatically thought of the Greek olive oil I purchased from Spartan Oil a few weeks ago.  I decided to create a tart that highlighted the oil with kalamata olives, feta cheese, caramelized onions and pine nuts.  The results were wonderful; the bold flavor of the oil both in the crust and in the topping certainly made me feel I was back in that Greek restaurant.

onion tart 3

 

Kalamata Caramelized Onion Tart
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Ingredients
  1. Crust
  2. 2 cups flour
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon kosher salt
  5. 3/4 cup milk
  6. 1/4 cup Greek olive oil
  7. Topping
  8. 2 red onions, thinly sliced
  9. 3 tablespoons Greek olive oil
  10. 1 teaspoon fresh thyme
  11. 1 teaspoon sugar
  12. 1/2 cup feta cheese, crumbled
  13. 1/2 cup Klamath olives, pitted and chopped
  14. 1/4 cup pine nuts
  15. Additional olive oil drizzling over tart
Instructions
  1. Preheat oven to 425
  2. Heat a heavy skillet over medium high heat, add 3 tablespoons olive oil. Add onions and cook stirring frequently over medium heat for 10 minutes. Add thyme leaves, salt and pepper, and sugar. Reduce heat to medium low and cook onions, stirring occasionally, an additional 20 minutes until brown and caramelized.
  3. Prepare crust - in a large bowl combine flour, baking powder and salt. Stir in milk and olive oil and mix until combined. Turn out onto a floured board and kneed until combined and smooth. Roll or press until dough is approx. 1/4 inch thin on a lightly greased baking sheet.
  4. Top with onions, olives, pine nuts and cheese. Drizzle lightly with additional oil.
  5. Bake for approx. 20 minutes until crust is golden brown.
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Easy Slice Sugar Cookies

Published on by carol lou Category: Desserts, Recipes

This is a recipe I have used for years.  The cookies always come out perfect and I think they are as close as you can get to the perfect sugar cookie.  These are easier to make than the drive to the store to purchase pre-made slice and bake cookies.  I don’t even want to discuss the ingredient differences.  Let’s just say, these have all natural ingredients with no artificial ingredients.  Easy to make, slice and bake.  You will be thrilled with the results!

easy slice sugar cookies

 

Easy Slice Sugar Cookies
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 1 egg
  4. 1 tablespoon vanilla
  5. 2 1/4 cups flour
  6. 1 teaspoon baking soda
Instructions
  1. In a large mixing bowl, mix sugar and butter. Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda. Divide dough in half. Shape each half into a roll approx. 1 1/2" in diameter. Wrap and refrigerated for 1 hour or until well chilled.
  2. Preheat oven to 375, when you are ready to bake the cookies.
  3. Cut rolls into 1/4" slices. Place on ungreased cookie sheet and sprinkle each cookie generously with sugar.
  4. Bake 10 minutes or until lightly browned around the edges. Cool on a rack. Makes 3 dozen cookies.
Notes
  1. I like to bake one cookie roll and freeze the other roll. Just put the frozen cookie roll in the refrigerator to thaw, then slice and bake as directed above.
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Carol’s Carbonara

Published on by carol lou Category: Main dishes, Recipes

I was looking in the refrigerator and found some thin sliced bacon that needed to be used – my first thought was Pasta Carbonara.  I decided to take what I had in the refrigerator and freezer and create a pasta sauce.  I always cook with a 3×5 card next to me to take notes as I go. 

Here is an example of my notes as I go when developing a recipe.

notes 2

This recipe turned out exceptionally well and you can see how I wrote down the steps as I went along.  My husband’s first comment was “if we ordered this in any restaurant, we would say it was fabulous!”   He is my biggest fan and number one taste-tester and I love his comments. 

 

 carol's carbonara 2

 

 

Carol's Carbonara
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Ingredients
  1. 8 slices of bacon, diced
  2. 1 clove garlic, minced
  3. 3 egg yolks
  4. 1 cup half and half, warmed
  5. 1 cup frozen peas
  6. 1/4 cup grated parmesan cheese
  7. Salt and pepper, to taste
  8. 2 tablespoons Italian parsley, minced
  9. 1/2 pound pasta, cooked according to package directions, al dente
Instructions
  1. Prepare pasta as directed on package
  2. In a large heavy sauce pan, cook bacon over medium heat until golden brown, stir frequently.
  3. Add garlic, reduce heat to low.
  4. Add cooked pasta and frozen peas to bacon mixture in sauce pan and toss. Add parmesan and toss. Slowly add the egg yolks to the cream and whisk briskly. Slowly pour over the pasta. With tongs, continue tossing the pasta with the cream mixture for approx. 5 - 7 minutes until the sauce is thick and creamy. Add the Italian parsley and combine. Serves 4.
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Raspberry Romaine Salad

Published on by carol lou Category: Recipes, Salads

When I walked into the grocery store this morning,  I immediately saw the fruits that are bold in color and look beautiful after a long winter.  I picked up these jumbo raspberries and decided to add them to a salad.  This is a simple salad made with romaine, raspberries and chopped pecans.  I used white balsamic raspberry blush vinegar when I made the vinaigrette.  I think goat cheese would also be wonderful crumbled on top of the raspberries.

Raspberry Romaine Salad

Raspberry Romaine Salad
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Ingredients
  1. Vinaigrette
  2. 1/4 cup raspberry vinegar
  3. 2 tablespoons honey
  4. 1/2 teaspoon sugar
  5. 1/4 teaspoon lemon juice
  6. 1/2 teaspoon salt
  7. 1/4 cup canola oil
  8. 1/4 cup extra virgin olive oil
  9. Assorted salad greens, my preference is romaine
  10. Raspberries
  11. Chopped pecans
  12. Goat Cheese (optional)
Instructions
  1. Combine vinaigrette ingredients. In a large bowl combine salad ingredients, drizzle desired amount of dressing over salad and toss gently. Serve.
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Tarragon Chicken

Published on by carol lou Category: Main dishes, Recipes

Tarragon is an herb with narrow pointed leaves and has a distinctive mild anise or licorice flavor.  It is best when paired with artichokes, béarnaise sauce, carrots, chicken, eggs, lobster, mushrooms and onions.  This recipe highlights the flavor of tarragon adding a wonderful flavor combination to this dish.  The chicken is easy to prepare and the results are an exciting new twist that highlights chicken and mushrooms.  This is one to try, you will be glad you did.tarragon chicken

Tarragon Chicken
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Ingredients
  1. 2 boneless skinless chicken breasts, pounded 1/2 inch thin
  2. 1/4 cup plus 2 tablespoons, flour
  3. 4 tablespoons butter
  4. 8 oz. sliced mushrooms
  5. 2 tablespoons flour
  6. 1 1/4 teaspoons minced fresh tarragon
  7. 1 cup chicken broth
  8. 1/2 cup half and half
  9. Salt and pepper, to taste
Instructions
  1. Preheat oven to 325
  2. Dredge chicken breasts in 1/4 cup flour. Over medium high heat melt butter in skillet. Add chicken and brown on both sides. Remove chicken to a baking pan and put in preheated oven to finish cooking, while preparing tarragon sauce.
  3. Add mushrooms to skillet, reduce heat to medium low and cook for 5 minutes, stirring frequently. Sprinkle mushrooms with 2 tablespoons of flour. Toss to coat and slowly add chicken broth and tarragon. Cook until thickened.
  4. Slowly add the half and half, season with salt and pepper.
  5. Return chicken to pan and heat through.
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Cranberry Pecan Butterscotch Bars

Published on by carol lou Category: Desserts, Recipes

Bar cookies are the easiest cookies to make.  With this recipe you mix the ingredients in a saucepan, the same pan that you melt the butter in.  So easy to assemble and the bars are moist and delicious.  My husband is the ultimate cookie lover.  I know when he says this is a ‘winning’ recipe that it is good. He is the best gauge of a cookie recipe.  You can be assured that this recipe has been given the blue ribbon by my cookie lover. 

cranberry pecan butterscotch bars

Cranberry Pecan Butterscotch Bars
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Ingredients
  1. 1/4 cup butter
  2. 1 cup packed brown sugar
  3. 1 egg, slightly beaten
  4. 1 teaspoon vanilla
  5. 3/4 cup flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 1/2 cup dried cranberries
  9. 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 350.
  2. Melt butter is a medium sauce pan over low heat. Remove from heat. Stir in brown sugar. Slowly add egg and vanilla, stir quickly with a fork. (You do not want the egg to scramble) Stir in remaining ingredients.
  3. Spread in a greased 8 inch square pan.
  4. Bake 25 minutes.
  5. Cool. Cut into squares.
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Grilled Shrimp Fajitas with Tequila Lime Peppers

Published on by carol lou Category: Main dishes, Recipes

One of our favorite dinners is fajitas.  We even order fajitas when we visit local restaurants.  I was thinking how could I increase the flavor and add that special something to my basic fajitas.  Out came the tequila, lime and various spices, the results were terrific.  I hope you give this recipe a try.  “Provecho”

Grilled Shrimp Fajitas

 

Grilled Shrimp Fajitas with Tequila Lime Peppers
Serves 4
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Ingredients
  1. 1 lb. peeled and deveined shrimp
  2. 3 bell peppers, sliced, various colors
  3. 1/2 red onion, sliced into thin strips
  4. 2 tablespoons olive oil
  5. 1/2 lime
  6. 3 tablespoons tequila
  7. Spice Mix - 1 1/2 teaspoons salt, 1 teaspoon white pepper, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/8-1/4 teaspoon red pepper flakes (adjust amount to taste), 1 teaspoon chili powder
  8. Tortillas
  9. Condiments - sour cream, salsa, sliced avocado, grated cheese
Instructions
  1. Prepare Spice mix
  2. Heat a heavy skillet over medium-high heat, add olive oil. Add peppers and onion, stir in 1 teaspoon of seasoning mix. Cook for approx. 10 minutes stirring frequently until peppers blacken slightly and become soft. Add tequila and squeeze 1/2 of lime over peppers. Add lime piece to peppers and continue cooking over medium low heat for approx. 8 minutes. (The rind of the lime will add additional flavor to the peppers) Stir frequently.
  3. While the peppers are cooking, prepare the shrimp. Thread the shrimp on skewers prior to grilling. Brush the shrimp skewers with olive oil and sprinkle with spice mix. Grill shrimp over medium high heat, turn after 4 minutes. Grill temperatures differ, shrimp will be done when white and firm, do not overcook or the shrimp will become tough.
  4. Serve with tortillas and selected condiments.
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Earl Grey Cranberry Iced Tea

Published on by carol lou Category: Beverages, Recipes

With the arrival of spring, I thought it was time for iced tea.  Nothing like a warm day to bring out the cool refreshing drinks.  I put together a combination that I think will definitely quench your thirst. 

Earl Grey Cranberry Iced Tea

 

Earl Grey Cranberry Iced Tea
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Ingredients
  1. 4 Earl Grey tea bags
  2. 2 cups boiling water
  3. 2 cups cranberry juice
  4. 1 tablespoon lemon
  5. 3 tablespoons honey
Instructions
  1. Steep tea bags in boiling water for 10 minutes. In a medium pitcher combine cranberry juice, lemon, and honey. Remove tea bags and add tea to pitcher. Stir to combine. Refrigerate.
  2. Serve over ice.
  3. Yields 4 cups - this recipe is easy to double or triple
Notes
  1. If you are a sweet tea lover, add more honey, to taste.
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Spiced Pineapple, Blueberry and Blue Cheese Salad

Published on by carol lou Category: Recipes, Salads

This is such a great combination for a spring salad, since today is the first day of spring.  I have always loved spiced peaches, so I thought I would try making spiced pineapple.  The combination of the spiced pineapple with the blueberries and blue cheese is a winning trio.  If you would like to make a main meal salad, grilled chicken would be a wonderful addition.

Spiced Pineapple Salad

 

 

Spiced Pineapple, Blueberry and Blue Cheese Salad
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Ingredients
  1. 1 1/2 cup fresh pineapple chunks
  2. 1/8 teaspoon allspice
  3. 2 tablespoons vinegar
  4. 1/4 cup and 1 tablespoon pineapple juice, divided
  5. 2 tablespoons brown sugar
  6. 2 teaspoons cornstarch
  7. 1/4 cup sour cream
  8. Salad greens
  9. Blueberries
  10. Blue cheese
Instructions
  1. In a small saucepan combine the pineapple, 1/4 cup pineapple juice, vinegar and allspice. Bring to a boil, simmer 10 minutes. Add brown sugar. Combine remaining 1 tablespoon pineapple juice with the cornstarch. Add to the pineapple mixture, continue cooking and stir until thicken. Remove from heat. Refrigerate if you are making early in the day.
  2. When you are ready to serve. Remove pineapple from sauce. Add sour cream to sauce and whisk to combine to make the dressing for the salad.
  3. On individual plates, place salad greens, top with pineapple and blueberries. Drizzle dressing over and sprinkle with blue cheese crumbles. Serve. Makes 4 servings.
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Overnight Coffee Cake

Published on by carol lou Category: Breakfast, Recipes

This is the perfect breakfast treat, especially since you can make it the night before and then bake in the morning.  I just love recipes that I can prepare in advance. Nothing is better in the morning than the smell of cinnamon flowing through the kitchen.  I thought this would be the perfect weekend treat.  All you have to do is brew a pot of coffee and breakfast is ready!

overnight coffee cake

 

Overnight Coffee Cake
Every time I serve this, everyone wants the recipe and it is great to do ahead!
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Ingredients
  1. 3/4 cup butter, softened
  2. 1 cup sugar
  3. 2 eggs
  4. 8 oz. sour cream
  5. 2 cups flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1 teaspoon nutmeg
  10. Topping
  11. 3/4 cup brown sugar
  12. 1/2 cup chopped pecans
  13. 1 teaspoon cinnamon
Instructions
  1. Cream together butter and sugar until light and fluffy. Add eggs and sour cream, mix well. Combine flour, baking powder, baking soda, salt and nutmeg. Fold in dry ingredients into batter and mix well. Pour into greased 9 x 13" pan. Combine brown sugar, pecans, and cinnamon. Sprinkle over the top of the batter. Cover and refrigerated overnight. Bake uncovered 350 for 35 - 40 minutes or until the cake tests done.
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