Orange Bottom Muffins

Published on by carol lou Category: Breads, Recipes

This recipe reminds me of our dear neighbors that just moved to Arizona.   We were watching after their house while they were on a long vacation to Europe.  Knowing that when they returned home they probably would not have anything in their kitchen, I baked these muffins.  I accompanied them with a package of  coffee and had the muffins and coffee waiting for them when they returned home.  Eighteen years later, they still remember these muffins and how delicious they were.  We had a delightful dinner with them last weekend and these muffins were still remembered.  I think that is a ‘yes’ vote for these muffins, I think you will agree.

oranges in pan orange muffins

 

Orange Bottom Muffins
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Ingredients
  1. 1 1/2 cups flour
  2. 1/2 cup sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1/4 cup solid vegetable shortening
  6. 1/2 cup milk
  7. 2 eggs, beaten
  8. 1 thinly sliced orange with rind
  9. Honey
Instructions
  1. Preheat oven to 400 °.
  2. Grease muffin pan and set aside.
  3. Thinly slice one orange and place each slice in the bottom of each muffin cup. Top each piece of orange with 1 teaspoon of honey.
  4. Combine the dry ingredients. Blend in the shortening with a spoon until well incorporated. Add milk and eggs and stir until combined.
  5. Top each orange slice with batter, one recipe yields 12 muffins.
  6. Bake 20 minutes, remove from pan, turn upside down.
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Cheese and Vegetables Burrito Style (under 30 minutes)

Published on by carol lou Category: Main dishes, Recipes

Looking for a quick meal under 30 minutes?  I found this recipe on one of my many recipe cards and just had to try it.  It was late Saturday night and after spending the day in Frederick, MD and lunching at VOLT (Bryan Voltaggio’s restaurant/Top Chef competitor) , I really did not have much desire to make dinner.  Just before starting a viewing session of old Scandal episodes, I decided time to try these burritos.  I have to admit, they are just wonderful.  Easy to make, eye appealing, and just delicious.  What more could we want on a cold winter night.  

vegetable cheese burritos

Cheese and vegetables burrito style
the filling would also be terrific in a quesadilla or enchilada
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Ingredients
  1. 1/2 cup onion, finely chopped
  2. 1 clove of garlic, minced
  3. 3 medium zucchini, chopped
  4. 1/2 red pepper, chopped
  5. 1 4 oz. can diced green chilies
  6. 1 teaspoon dried basil
  7. 1/2 teaspoon dried oregano
  8. 1/4 teaspoon ground cumin
  9. 1/4 teaspoon salt
  10. canola oil
  11. 1 1/2 cup grated Monterey Jack cheese
  12. 1/3 cup toasted wheat germ
  13. 6 - 8 flour tortillas
  14. sour cream
  15. salsa
  16. sliced avocado
Instructions
  1. Saute first 8 ingredients in 1 tablespoon of canola oil in a heavy skillet over medium heat for 5 - 8 minutes until mixture is tender. Turn off the heat and add 1 cup grated cheese and wheat germ. Stir to combine.
  2. Spoon mixture in room temperature tortillas and roll burrito style.
  3. Heat approx. 1/8 - 1/4 inch oil over medium high heat, in another heavy skillet. Once the oil is hot, carefully add burritos seam side down. Cook until golden and crispy, turn once with tongs. Watch carefully. Remove burritos to a cookie sheet lined with foil. Top cooked burritos with remaining cheese and broil just until cheese melts. Serve with sour cream, avocado and salsa.
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Maple Honey Granola

Published on by carol lou Category: Breakfast, Recipes

I initially named this granola Pasta Pot Granola because my pasta pot is the largest bowl or pot I have in my kitchen.  So, when I make my granola recipe, out comes the pasta pot.  It is the only vessel that is large enough to hold all of the ingredients and enable me to stir the contents without the contents going all over my kitchen.  Necessity is the best invention!  Bring out your largest pot and start mixing.  Serve this granola as a topping for yogurt, desserts, or as a snack.  It is quite addictive.

 granola

 

Maple Honey Granola
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Ingredients
  1. 8 cups oatmeal
  2. 1 1/2 cups wheat germ
  3. 1 1/2 cup oat bran
  4. 3/4 cup sunflower seeds
  5. 1 cup sliced almonds
  6. 1 cup chopped walnuts
  7. 1 cup chopped pecans
  8. 1 teaspoon salt
  9. 1 1/2 cup brown sugar, packed
  10. 1/4 cup pure maple syrup
  11. 3/4 cup honey
  12. 1 cup canola oil
  13. 1 tablespoon cinnamon
  14. 1 tablespoon vanilla extract
  15. 2 cups dried cranberries or assorted dried fruit - your choice
Instructions
  1. Preheat oven 350°
  2. Line two baking sheets with parchment.
  3. Combine oats, wheat germ, oat bran, sunflower seeds, almonds, walnuts, and pecans in a large bowl and stir to combine. Add remaining ingredients to a medium saucepan and bring to a boil. Pour over the dry ingredients and stir to combine. Divide granola between 2 baking sheets and spread evenly on sheets. Bake 20 minutes, stir after 10 minutes. Watch the mixture closely during the last 10 minutes of cooking. If areas appear to be browning, stir mixture again.
  4. Cool, then add dried fruit. Store in airtight container.
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Shrimp Scampi with Pasta

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

When I was sorting my hundreds of recipe cards, many from my mother, friends, and former co-workers, I came across this classic pasta dish.  Yes, that is correct, I have hundreds of handwritten 3×5 recipe cards.  Many date back over 50 years, all with delicious and classic dishes.  I even have cards listing menus served at various parties throughout the years.  I forgot to also add, I have printed invitations that were sent for various events.  A true treasure trove, that I am fortunate to have.  Anyway, I saw this recipe and had all of the ingredients on hand.  I made this and it was a good, if not better, than any restaurant version I have tasted.

shrimp scampi  

Shrimp Scampi with Pasta
a classic recipe that will wow your guests
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Ingredients
  1. 1/3 cup butter
  2. 1/2 teaspoon red pepper flakes
  3. 1/4 cup italian parsley, chopped
  4. 4 cloves of garlic, minced
  5. 2 # medium to large shrimp, peeled and deveined
  6. 1/4 cup dry white wine
  7. 2 tablespoons lemon juice
  8. salt and pepper, to taste
  9. parmesan cheese, freshly grated
  10. 1/2 # linguine, fettuccine or spaghetti
Instructions
  1. Melt butter in a large heavy saucepan over medium heat. Add red pepper flakes, parsley, and garlic. Continue to cook over medium low heat until the garlic has softened (do not let the garlic brown or you will get a bitter garlic taste) Cook pasta according to package directions, al dente.
  2. After approx. 5 minutes, increase heat to medium - medium high and add your shrimp to the sauce. Cooking stirring occasionally until the shrimp is just cooked and has turned pink. (Overcooking shrimp will make the shrimp tough) Add wine and lemon juice, reduce heat to medium-low. Taste sauce and add salt and pepper, to taste. Add cooked pasta to the sauce and combine. Cook for approx. 5 minutes over low heat until the sauce has been absorbed by the pasta. Continue stirring pasta with tongs to coat all strands of pasta with the sauce. Serve with grated parmesan cheese.
  3. This recipe will serve 3 - 4
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Bigelow Hand Wash – An Interesting Find

Published on by carol lou Category: Interesting Finds

Who would think that hand wash would become a topic of conversation.  This hand wash smells so sensational that your guests will comment every time they use it.  I have not seen this hand wash on any local shelves but a good friend of mine purchased a bottle for me online from their New York City store.  Bigelow Co. is the oldest apothecary in the US.  Here is their website, I just love the rosemary mint hand wash.

http://www.bigelowchemists.com/search?q=co+bigelow+rosemary+mint

 

rosemary hand soap

 

 

Wine Cookies

Published on by carol lou Category: Desserts, Recipes

When I was in the gourmet food business, I met a woman who made wine cookies and sold them in various flavors.  At the time we were living in Texas and consumed more beer with our Texas BBQ, than wine.  I really did not understand what a wine cookie was, however, her business was vibrant and she seemed to be selling dozens of these cookies.  Years later, my mom came across this recipe for wine cookies.  She used to make them and change the type of extract and nuts in her recipe.  I can see the draw to wine cookies now.  You serve them with a dessert wine, similar to biscotti, you can enjoy these after dinner with wine and your guests can dip them in the wine.  What a great unusual dessert to serve next time you have friends or family over.  

wine cookies 1

 

Wine Cookies
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 1/3 cup butter, room temperature
  2. 2/3 cup sugar
  3. 3/4 teaspoon extract (suggestions - vanilla, almond, anise)
  4. 2 eggs, room temperature, beaten to blend
  5. 2 cups flour
  6. 2 teaspoons baking powder
  7. 1/4 teaspoon salt
  8. 1 cup chopped nuts
Instructions
  1. Preheat oven to 350 °. Cream butter with sugar in medium bowl of electric mixer. Blend in extract.
  2. Beat in eggs, until light and fluffy on medium speed for 2 minutes. Mix flour with baking powder and salt. Add gradually to the mixer on low speed. Stir in nuts. Knead on a lightly floured board for 45 seconds. Divide dough in half. Shape into two 10 - inch cylinders. Transfer to a baking sheet.
  3. Bake 15 minutes, rotate pan and bake and additional 10 minutes. Remove from oven and cool for 10 minutes. Slice logs into 3/4 inch pieces. Return slices to the baking sheet. Continue baking until cookies are dry and golden brown, about 15 minutes. Cool completely on rack. Store in airtight container. Yields 2 dozen.
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Salmon for my Seahawk Fan

Published on by carol lou Category: Main dishes, Recipes

seahawk 

I live in a house divided.  You all know that I am a Packer fan, my husband is equally as strong Seahawk fan.  (Well, he thinks he is equally as strong, but how do you compete with living with an NFL owner?)

I thought it only fair to add a recipe that highlights the Pacific Northwest.  I have this favorite teriyaki recipe  and I thought I would try marinating salmon in the teriyaki and then baking the salmon.  Enough said, this recipe was a highlight after a very busy day.  The countdown is on until the game this Sunday.  I just hope I can continue posting cheese recipes until the Super Bowl.  How many ways can I make salmon?

 salmon

 

Teriyaki Glazed Salmon
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. Teriyaki Marinade
  2. 1/2 cup soy sauce
  3. 1/4 cup dry sherry
  4. 1 tablespoon brown sugar
  5. 1 teaspoon ginger, freshly grated
  6. 1 clove garlic, minced
  7. Salmon
Instructions
  1. Combine all of the marinade ingredients in a small bowl and stir to combine until the brown sugar dissolves. This teriyaki recipe is enough for 4 pieces of salmon. Double the recipe if you are serving more than 4. Put salmon in a resealable bag 1 - 2 hours prior to serving, add 1/2 of the marinade, refrigerate. Preheat oven to 400 °. Remove salmon from marinade and place on a lightly greased baking pan. Bake the salmon 15 - 20 minutes, brush with reserved marinade every 5 minutes. Save enough glaze to brush over the salmon when you remove it from the oven. This will give your salmon a shiny glaze, when serving.
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Packer Fan Cheese Bread (in under one hour)

Published on by carol lou Category: Breads, Recipes

IMG_0408

 

I am a Packer Fan, as a matter of fact, I am a NFL owner.  One of the best presents I received from my husband a few years ago, was one share of Green Bay Packer stock.  I treat this one share very seriously, like I own the entire team.  So what do I cook during a Packer Game?  Cheese Bread, Sounded like a great combo to me, especially since the Packers won their game on Sunday.

Do you want to mix together a loaf of bread in under 10 minutes?  This bread recipe is for you.  No yeast, no kneading and ready in under 1 hour.  What is better than a warm loaf of bread, hot from the oven and ready to eat. All from ingredients that you probably have in your pantry.  Great to serve with soup, salads, or stews.

 

cheese bread

 

 

Cheese Bread
Yields 1
you can serve a delicious warm loaf of bread in under one hour!
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Ingredients
  1. 2 cups of flour
  2. 3 teaspoons of baking powder
  3. 1/2 teaspoon salt
  4. 3 tablespoons cold butter
  5. 1 1/2 cup grated cheddar cheese
  6. 2/3 cup milk
  7. 2 eggs, lightly beaten
Instructions
  1. Combine dry ingredients. Cut butter into small pieces, add to flour mixture. Use pastry blender or two knives to cut the butter into pea size pieces. Stir in the grated cheese, mix throughly. Add milk and eggs. Stir until combined and all dry ingredients are incorporated. Put into lightly greased 4.5 x 8.5 loaf pan. Bake 375° 35 - 40 minutes until golden brown.
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Hearts of Palm Dip

Published on by carol lou Category: Appetizers, Recipes

If you have never used hearts of palm, now is the time to try them. It is a vegetable harvested from the inner core and growing bud of certain palm trees. You can find them in jars or cans in the canned vegetable aisle of your grocery.  I made this last night to take to a dinner party as an appetizer.  I also took my Roasted Tomato Jam. I think the dip is delicious on its own served with an assortment of crackers.  However, if you want to step it up a notch, serve this hot dip with the tomato jam, a wonderful combination.  Every last bit of the dip was was eaten and the reviews were great.  

Hearts of Palm Dip
Serves 8
serve with Roasted Tomato Jam - a terrific combination
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Ingredients
  1. 1 14 oz. can or jar of hearts of palm, drained and chopped
  2. 3/4 cup mayonnaise
  3. 1/4 cup sour cream
  4. 1/2 cup grated parmesan cheese
  5. 1 cup grated mozzarella cheese
  6. paprika, optional, sprinkled over the top prior to baking
Instructions
  1. Combine all ingredients. Pour into a baking dish and bake 350°, 20 - 30 minutes, until hot and bubbly.
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Roasted Tomato Jam

Published on by carol lou Category: Appetizers, Recipes

I am a tomato fanatic.  I absolutely love tomatoes in every shape, size, and form.  My family laughs at me that I could eat tomatoes every day!  I have to admit that getting those vine-ripe tomatoes in the winter are not the same as those fresh heirloom tomatoes from the summer farmer’s markets.  So, time to invent dishes that have that great fresh summer taste in the cold winter months.  I purchased a 1 pint box of organic grape tomatoes at the store this week and planned on making my usual pan roasted tomatoes with garlic, fresh basil and olive oil.  However, this morning I thought I would try roasting them in the oven to concentrate their flavor and make a wonderful jam to serve this weekend.  This jam has an intense flavor perfect to serve with toasted bread or crackers.  I added a hint of cinnamon and balsamic vinegar and I think it is terrific.  Time to open a bottle of wine this weekend and try this delicious jam.  Next time, I am going to roast 3 pints of tomatoes.

Roasted Tomato Jam
delicious as an appetizer, top a cracker with a smear of goat cheese and spoonful of this jam
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Ingredients
  1. 1 pint grape tomatoes, cut in half
  2. 4 cloves of garlic, smashed
  3. 1 1/2 tablespoon extra virgin olive oil
  4. 1 tablespoon balsamic vinegar
  5. 1/3 teaspoon cinnamon
  6. 1 teaspoon coarse grain salt
  7. 1/2 teaspoon pepper
Instructions
  1. Combine all of the above ingredients. Pour onto a foil lined baking sheet. Bake 325 ° - 1 1/2 hours.
  2. Stir every 30 minutes. If the mixture looks dry while roasting, drizzle with additional olive oil.
  3. Mash tomatoes with a fork after cooking to obtain jam consistency.
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