Stuffed Grilled Zucchini

I have been getting quite a bit of zucchini in my Graber Organic Farms CSA boxes & it has been really great to come up with new ways to serve it. This has been one of my family's favorites! I use exclusively oils from The Olive Twist (they'll ship to you!), but you can use what you have. Sauteing the veggies in the Tuscan Herb oil & massaging the garlic oil into the raw zucchini really added a flavor pop that I would have to recommend though!

4 zucchini 

4 oz panchetta

4 oz seitan (wheat meat), chopped

4 spring onions, chopped (white & light green parts)

1 red, orange, or yellow sweet pepper, chopped

1 T pesto (if you've got it)

2 cloves garlic, pressed

1 c seasoned croutons, smashed to crumbs

olive oil

pepper

1. Halve zucchini & scrape out insides leaving about 1/4 inch wall around the exterior (save & chop the scrapings)
2. Heat some olive oil & pan fry the panchetta, bacon bits, & seitan until the panchetta is toasty & browned.
3. Add the zucchini scrapings, onions, & sweet pepper to the pan.
4. Saute until lightly browned & fragrant. 
5. Remove from heat, add the garlic & pesto and stir until just fragrant.
6. Lightly oil and sprinkle each zucchini half with pepper 
7. Place zucchini cut side down on a hot grill.
8. Grill about 5 minutes until dark char lines appear.
9. Remove zucchini from grill.
10. Add cheese & croutons to the meat & veggies and stir until combined.
11. Stuff each zucchini shell with meat & veggie mix.
12. Place back on hot grill until cheese is bubbly & delicious.

Blueberry Vanilla Lavender Jam

I got a plesant suprise in this week's CSA box...BLUEBERRIES!  After munching on about half of them, I decided that I needed to come up with a way to preserve (and share) some of them. I liked this recipe because it doesn't require any pectin (blueberries have lots of that) or any other special equipment.

2 c blueberries
2 T water

1 vanilla bean

2 c sugar
3 sprigs lavender
1 T bottled lemon juice

1. Combine the blueberries, vanilla, & water in a pan and bring to a boil.
2. Mash & muddle the blueberries a bit to get them to release their flavor.
3. Add the sugar & lavender and stir to dissolve.
4. Stir in the lemon juice.
5. Boil, stirring frequently, until the desired gel is achieved (remember, the sugar will set up more in the jar!)
6. Remove from the heat, remove lavender & vanilla, and let jam cool about 5 minutes, stirring occasionally.

To can, use the boiling water method.  Leave 1/4 inch headspace and process for 5 minutes.

Gingered Beef Stir-Fry

Until we tasted our first fresh, ripe, local veggie, my family & I were not veggie fans. As such I haven't many veggie-full recipes. Since then, I have been bale to participate in a lovely, local CSA from Graber Organic Farms. This is what I did with my most recent box of fresh veggies from them!

1 lb steak, sliced thin against the grain

2 T olive oil

1/4 c water

2 bunches broccoli

2 c sugar snap peas

3 spring onions, sliced thin

1 zucchini, roughly chopped

1 yellow summer squash, roughly chopped

1 T candied ginger, chopped

4 cloves garlic, pressed

Sauce:

3/4 c chicken broth

1/8 c red wine

1/8 c brown sugar

2 t olive oil

2 t cornstarch

1. Heat oil in a wok or large pan until smoking.
2. Sear beef quickly in oil.
3. Add broccoli, peas, & water.
4. Cover pan & steam veggies for 3 minutes.
5. Uncover pan & let water evaporate, about 2 minutes.
6. Add reaming veggies, ginger, & garlic and cook about 30 seconds.
7. Whisk sauce together & add to center of pan, stirring until thickened & veggies are coated.
8. Serve over rice or fresh spinach.

Maple Mustard Vinaigrette

I made a delicious Maple-Bourbon grilled pork loin to slice & serve on top of salad, & I was looking for a dressing that would go well with it. This is it! It would make a great dipping sauce for chicken as well & it helped to cut the bitter flavor of some of my greens, which had begun to bolt before they were picked.

1/3 c maple syrup
2 T chopped spring onions (you could use shallots or chives, too)
3 T Grey Poupon
3 T vinegar (I used Traditional 18-year Aged Balsamic from The Olive Twist, but their Fig Balsamic would be amazing, too.)
1 T olive oil (I used Arbequina from The Olive Twist)
1/4 t pepper
1/8 t salt (I don't add this, but some of us thought it needed it)

Peach Jam Margarita

Canning season is rapidly arriving & I have so many jars of delicious peach freezer jam left, that I'm having a hard time making room for this year's batch. This recipe is helping immensely & I imagine it would work well with just about any sweet jam.  The recipe makes about 3 1/2 cups. How many people that serves really depends on the day at my house!

8 oz. Peach jam
4 oz. water
2 oz. tequila (My favorite is Margaritaville Gold, but you could also use vodka or rum)
2 c ice

1. Puree until smooth (in your Ninja Master Prep if you're an infomercial junkie like me)
2. Enjoy cold!

Substitute 6 ounces of black tea for a non-alcoholic treat.

Vodka Sauce (Penne alla Vodka)

Never mind the long ingredient list & huge number of steps, this sauce is e-a-s-y & fast! It is quite flavorful as it is & is already muted with cream, so you can even skip the sometimes obligatory sprinkle of Parmesan.

2 cans petite diced tomatoes, 14.5 oz each
1 onion, diced
1 T tomato paste
1/2 c red wine
2 cloves garlic, pressed
pinch red pepper flakes
1/3 c vodka (or red wine, or white wine, but probably not beer)
1/2 c heavy whipping cream
1 lb. pasta, cooked

1. Heat oil in a large pan.
2. Drain & puree one can of tomatoes.
3. Drain the other can of tomatoes & add them to the puree.
4. Saute the onion & tomato paste until the onion edges are starting to get brown & there is a good bit of fond in the bottom of the pan.
5. De-glaze the pan with half of the red wine & continue to cook until the wine has evaporated & more fond has developed.
6. De-glaze the pan again & cook until the wine is thick & nearly evaporated.
7. Add the garlic & red pepper flakes, cooking 30 seconds until garlic is fragrant.
8. Add the tomatoes & vodka & bring to a simmer.
9. Simmer uncovered, stirring often, until the alcohol cooks off, 10 to 12 minutes.
10. Add the cream & cook until hot all the way through.
11. In a large pot, combine the sauce & pasta and cook until sauce is slightly absorbed (about 2 minutes)
12. Served sprinkled with fresh basil.

Candied Roasted Pecans

This should work with other nuts as well, but I don't know. I just l-o-v-e pecans & I look forward to that time of year when the smell of German Roasted Pecans fills our local mall. Now I can get that same flavor any time of year right in my own home!

2 egg whites
1 T vanilla extract
2 1/2 c pecans, whole or halved
1/2 c turbinado sugar (Sugar In The Raw)
1 t ground cinnamon
1/4 t salt
sprinkle of cayenne pepper for heat, optional
paper bag, oatmeal container, or other covered container

1. Pre-heat oven to 275 degrees
2. Whip egg whites & vanilla together until foamy but not fluffy (about 2 minutes with my handheld mixer)
3. Fold in pecans
4. Pour sugar, salt, cinnamon, & cayenne pepper into paper bag & shake to mix.
5. Add coated pecans to bag & shake to coat
6. Spread pecans onto parchment paper in a  rimmed baking sheet 
7. Bake 1 hour, stirring every 15 minutes
8. COOL PECANS 30 min before eating (THEY ARE HOT!)

Atole

My mom always made this sweet corn meal drink for us after we had been playing in the snow. I remember it as being the remedy for the bone shattering Indiana cold & boy could I use it today! Back then, she had to have it sent to use from our relatives in Colorado, but now you can find blue corn meal from Bob's Red Mill right at Walmart! Sometimes, she even whipped some up for us as a warm morning breakfast. Mmmmmmm!

I like to use turbinado sugar (Sugar In The Raw) instead of piloncillo, but I feel like piloncillo is more "authentic." Sometimes you can find it in the produce section at Walmart or in the "Mexican" section. Sometimes you can even find it with other sweeteners. If not, don't fret, my mom just used plain white sugar.

1/4 c blue corn meal (harina de atole)
2 1/2 c milk
1/8 c piloncillo or turbinado sugar (Sugar In The Raw)
1 t vanilla extract
sprinkle cinnamon (optional)

1. Mix atole, milk, sugar, & extract in a pan, whisk well to eliminate lumps
2. Heat over medium-low heat, stirring frequently, until thickened (about 15 to 20 minutes)
3. Serve hot with a sprinkle of cinnamon if desired

I've heard that you can use regular Masa Harina instead of Harina de Atole, but I've never ever tried it. Comment me if you give that a try & let me know how it goes.

Black Bean Soup

We're digging out of a major blizzard today & nothing sounds better than some thick & delicious soup. The best thing about this is it is cheap, cheap, cheap! If you don't have ham, just leave it out. Mostly it just adds some salty flavor & could probably be subbed out for a tablespoon of bacon bits if you were really desperate to have it in there, but to make a meatless meal, just leave it out.

I didn't get a pic with the sour cream & red pepper flakes on it.
The fam dug in before I could get that done!

1 pound black beans
8 oz ham, chopped or cubed
1 bay leaf
8 c water
1/8 t baking soda
1/2 t salt
1 T butter, melted
1 T olive oil
2 onions, chopped
2 celery ribs, chopped
1 carrot, chopped
6 cloves garlic, pressed or chopped
3/4 T cumin
3 c chicken broth

1. Boil the beans, ham, bay leaf, baking soda, & salt in a large pot until beans are cooked through (about 90 min) adding more hot water as necessary.
2. Sauté the onions, celery, & carrot in the oil & butter until onions are lightly browned.
3. Add garlic & cumin to the veggies & cook until very fragrant but not browned, 30 to 45 seconds.
4. Add cooked veggies & chicken broth to beans & heat through.
5. Serve topped with sour cream & a sprinkling of red pepper flakes.

Mama Johnson's Game Day Beer Sausages

Mama Johnson would be my husband's stepmother.  My husband remembers these tiny sausages in a beer & tomato sauce from his childhood at her home & occasionally craves them. He finally called her for the recipe & then we tweaked & tested it until we came up with the flavor he remembered.

4 pkg Lil Smokies
12 oz tomato paste
15 oz tomato sauce
2 T Worcestershire sauce
2 t Salt Seasoning (or 2 T Lawry's Seasoning Salt)
1 t Frank's Red Hot sauce (sub Tabasco for hotter sauce)
24 oz beer (we used Bud Light, but you may prefer a darker beer)

1. Toss everything in your crock pot
2. Cook on low all day or until game time

This recipe appears on The Exec Moms blog. Click here for more recipes that are so easy you can make them even if you can't make toast!

Salt Seasoning

A couple of years ago, we started having annual blood tests done & were horrified by the results. One of the first things I did was to stop adding salt to our food. It was rough going at first, but we don't miss it at all now. In fact, we can taste salt in the strangest places!

I used to use Lawry's seasoning salt so much that I had to come up with a homemade, salt-free version to use. After researching, trying, & combining a few recipes, this is what I got. If you want the salt in it, add about 1/2 to 2/3 cups salt. Otherwise substitute this at about 1/2 to 1/3 the amount of Lawry's salt your recipe calls for.

2 T sugar
1 T cornstarch (you can leave this out if you want. It's just for thickening & to prevent clumping when stored)
1.5 T ground celery seed
2 T paprika
1 T onion powder
2 t garlic powder
2 t ground mustard powder
1/2 t ground nutmeg
1/2 t ground oregano
1/4 t ground thyme
1/4 t cayenne pepper
1/8 t ground cumin
1 quick sprinkle ground cinnamon (less than 1/8 t)
1 quick sprinkle cloves (less than 1/8 t)

Soda Jelly

So, at this point I'm pretty much addicted to Throwback Pepsi. The mouth feel is just so different from the regular variety that I can't help but love it, & my daughter is the same way about Dr. Pepper. When I was making all of my Christmas gift jams & jellies, she mentioned how much she would love to get a Dr. Pepper flavored one & I set out to find out how to get that done.  Well, here's how...

8 oz. your favorite soda (do not use diet!)

3 c. sugar
1/2 c. water
1 pouch (3 oz)  liquid pectin

1. In your biggest pot over medium heat, combine soda, sugar and water. 
2. Stir to dissolve sugar. 
3. Bring slowly to a boil, stirring constantly. 
4. Add the liquid pectin once a full boil is reached.
5. Return to a boil, stirring constantly.
6. Boil 30 seconds, still stirring constantly (set a timer on this one).
7. Remove from heat & skim any foam.
8. Ladle hot jelly into clean, hot jars, leaving 1/4 inch of headspace. 
9. Place lids & rings on jars and process in a boiling water bath for 10 minutes. (Boiling water should cover the jars by 1 to 2 inches.)
10. Remove from water bath, cover with a towel (to prevent drafts from causing breakage) & cool 24 hours.

Vanilla Martini

I think this would be a nice winter warmer if you added just a dab of peppermint extract to it. Maybe even top it with a candy cane or put two scoops of ice cream in it so it looks like a snowman.  This recipe makes just one, but I'm sure you can scale it up for a crowd!

1 oz homemade vanilla extract
1 oz good quality vodka (I use Sky or Grey Goose)
1/2 T simple syrup (make it with vanilla sugar and/or add a bit of vanilla extract)
A tiny scoop of frozen vanilla infused heavy cream (or vanilla ice cream)instead of an ice cube.

New Year's Ham Salad

So, its New Year's Eve & you still have Christmas ham leftovers. At this point, you have to either use it or lose it. Well, here's how to use it!

1/2 c light mayo
1/3 c sweet relish
2 T Grey Poupon (if you don't like the heat of Dijon mustard, use regular or grainy mustard)
24 oz cooked, leftover ham
salt & pepper

1. Mix mayo, relish, & mustard together in a large bowl.
2. Cut ham into chunks & pulse in food processor (or Ninja Master Prep) until desired chunkiness (about 8 pulses in my Ninja Master Prep).
3. Combine processed ham with mayo mixture until thoroughly combined.
4. Add salt, pepper, & more relish to taste.
5. Enjoy on fresh, homemade bread!

COOK'S NOTE: I boiled my ham in the leftover ham glaze/dressing & some water before making this then tossed in leftover cranberry relish & some leftover apple/brie appetizer. It was very good!

Roasted Broccoli

This recipe is so stupid simple that it only really has a single measurement. I have been making this for years & even my kids will eat this broccoli (although I assume it is becasue I don't use salt in anything else). The real key is to pre-heat a metal pan in the oven. After that, the rest is fool proof!

I've been mixing up the flavors a bit recently with oils from The Olive Twist, a specialty vinegar & oil store near me. They will be happy to ship you anything you want & she only charges the USPS flat rate postage fee!

Broccoli florets
Olive oil
1/2 t sugar
Salt
Pepper

1. Pre-heat the oven, with your metal pan inside, to 500 degrees.
2. Coat broccoli with oil & sugar, then season to taste with salt & pepper.
3. Pour broccoli in an even layer onto your baking sheet & bake about 10 minutes.
   

   **You can stir it about halfway through if you prefer, but we really like the crispy edges that develop if you don't.**

Click here for more Broccoli recipes from Foodista!

Coissant Bread (Brioche)

This bread will make a simple, but amazing gift & you still have time to whip some up before Christmas. This recipe takes 24 hours to fully develop the buttery flavor & flaky texture, but with only about 20 minutes total of working time, the wait it so worth it!

2 c flour
2 1/2 t rapid rise or bread machine yeast
1/4 c nonfat dry milk
1 T sugar
1 c hot water (not boiling)
2 sticks butter, room temperature
3 c flour
5 eggs, room temperature

1. Turn on your oven light.
2. Mix 2 c flour, yeast, dry milk, sugar, & water in your mixer.
3. Beat on medium speed about 2 minutes.
4. Add the butter & beat on medium speed for another minute.
5. Alternately add the remaining flour & the eggs, the dough will be very sticky.
6. Beat on medium speed using the flat beater for about 10 minutes, dough will be shiny & elastic.
7. Cover bowl & set in oven with light on for 1 - 1 1/2 hours until doubled.
8. Stir down the dough with a spatula, cover, & refrigerate 24 hours or overnight.

The next day...

1. Turn on your oven light.
2. Divide chilled dough into 2 pieces & then divide each piece into 6-10 2 ounce pieces.
3. Roll pieces into balls or short logs (the width of your pan) and place into greased bread pans.
4. Spray dough top lightly with oil & place in oven.
5. Let rise 1 - 1 1/2 hours until doubled in size.
6. Set oven to 375 degrees (with bread still inside)
7. Brush bread tops with a mixture of 1 beaten egg & 1 tablespoon milk.
8. Bake 15 minute, rotate pans & bake another 15 minutes.
9. Remove bread from pans & place on wire racks to cool.

Pecan Waffles

2 eggs
1.5 c milk
1/4 c canola oil
1T baking powder
1 t sugar
1/4 t salt
2 c flour
1 handful pecans (very precise, I know)

1. Combine eggs, milk & oil in a blender, food processor, or mixer and blend well.
2. Add baking powder, sugar, & salt and blend again until well incorporated.
3. Add flour & blend until smooth.
4. Blend in pecans.
5. Cook following your waffle maker's instructions.

Corn Scallop

1 can cream style corn
2 T flour
1/2 c milk
1/3 c butter
1/4 c sugar
1/4 t salt

1. Pre-heat oven to 325 degrees
2. Stir all ingredients together & pour into a buttered baking dish
3. Bake about an hour

Apple Fritters

1 c flour, sifted

2 T sugar

1/2 T cinnamon

2 t Baking Powder

1/4 t salt

1 egg, beaten

2 T butter, melted

3 or 4 apples

1. Pre-heat oil to 375 degrees
2. Sift flour, sugar, baking powder, and salt together.
3. Mix in egg, milk, & butter. The batter should be very thick.
4. Core, peel, & slice apples. (I use one of those corer/slicer gadgets that you can get at the grocery store)
5. Dip apples in batter.
6. Lower carefully into hot oil.
7. Cook about 3 minutes, turning once.
8. Enjoy hot with ice cream!

Almond Pound Cake

1 c oil
2 c sugar
3 c flour, sifted
1 t baking powder
1 t salt
4 eggs
1 c milk
1 T almond extract

Pre-heat oven to 350 degrees
Cream oil & sugar
Sift together flour, baking powder, & salt
Mix together eggs, milk, & almond extract
Alternate adding liquid & dry mixtures to creamed sugar mixture until incorporated
Pour into loaf pan & bake 45 to 60 minutes until a toothpick inserted in the center comes out clean.

Sugar Cream Pie

I was just taking a look at some of the forum questions on BlogFrog and realized that I've never posted my Sugar Cream Pie recipe! Pretty specific to Indiana and Pennsylvania, a holiday just wouldn't be right without a Sugar Cream Pie to sweeten it up. Read more on the history of Sugar Cream Pie here.

Bake it in my magic pie shell, but don't use an electric mixer of any sort to mix this! Make that mistake one time & you'll understand why it has to be mixed by hand. Fortunately it isn't tough at all, so mix one up quick & enjoy!

1 1/2 c Sugar
1/3 c Flour
2 T Salted Butter
2 c Whipping cream
Nutmeg to taste

1. Pre-heat oven to 350 degrees.
2. Combine sugar, flour, salt and butter. 
3. Stir in whipping cream and mix well. 
4. Add nutmeg to taste and stir. 
5. Pour into unbaked pie shell.
6. Bake for about an hour.

French Onion Soup

This recipe can be canned in a pressure canner at 10 pounds pressure; 20 minutes for pints, 25 minutes for quarts. It makes great Christmas gifts!

5 yellow onions, very large
1/4 t sugar
1/4 c butter
3 10.5 oz cans beef broth
3 cans water
1/2 t salt
6 slices crusty bread, buttered
1/2 c grated Swiss or provolone cheese

1. Pre-heat oven to 400 degrees
2. Peel onions & slice pole-to-pole (from root to tip)
3. Sprinkle onions with sugar & sauté in butter making sure not to burn or over brown
4. Add broth & water
5. Cover & simmer 45 minutes to an hour
6. Add salt & season with pepper if desired
7. Portion into six oven safe bowls, top with a piece of bread, then top bread with cheese
8. Bake until cheese is bubbly & turning brown, about 6 to 8 minutes.

Butternut Squash Bread

Butternut squash is a great stand in for pumpkin & this recipe is no different. If you love pumpkin bread, you'll love this, too! This recipe makes 3 loaves.

3 c sugar
3.5 c flour
2 t baking soda
1 t salt
1 t ground cloves
1 t cinnamon
1 t nutmeg
1 t ground ginger
1/2 t baking powder
1 c vegetable oil
2 c butternut squash puree
4 eggs

1. Pre-heat oven to 325 degrees.
2. Combine all ingredients.
3. Pour into 3 greased & floured loaf pans (only fill them half full).
4. Bake about an hour until a toothpick comes out clean.

To puree squash yourself:

1. Slice squash in half & remove seeds.
2. Place cut side down on a baking sheet.
3. Bake at 375 degrees until soft (abut 20 to 30 minutes).
4. Remove from oven & tent to loosen skins.
5. Peel skins & puree squash in blender or Ninja Master Prep.

French Dressing (for Sweet & Sour sauce)

Mix this dressing with a bit of peach or apricot jam and some pineapple bits for a quick & easy Hawaiian sweet & sour sauce.

1/2 c sugar
1/4 c red wine vinegar
1 T lemon juice
1 T dry onion flakes
1/4 t granulated garlic
1/4 c ketchup
1/2 c olive oil
1 t celery salt
1 t paprika

Put all ingredients in a blender or food processor & blend until smooth.

Hot Pepper Jelly

At this time of year, I have more peppers than I know what to do with! Well, I learned about hot pepper jelly a few years back & thought I'd try my hand at it. It's super easy & only takes a big pot of water to can! Every recipe I read goes exactly the same, so I can even recite it by memory now.

*This will fill about 6 half pint (8 oz.) jars*



12 oz Hot peppers (sweet bells take a different recipe; don't use them here)
2 c cider vinegar
6 c sugar
2 pkts liquid pectin (do not sub dry pectin; I don't know why)

1. Wash & drain peppers.
2. Puree peppers with enough vinegar to make it pretty smooth.
3. Put sugar into the pot & add pepper puree and any remaining vinegar.
4. Bring to a boil, stirring constantly.
5. Boil 10 minutes, stirring constantly.
6. Add pectin packets.
7. Return to a rolling boil & boil 1 minute.
8. Remove from heat, skim foam, and ladle into jars leaving 1/4 inch headspace.

TO CAN:

1. Wash jars & caps.
2. Pour boiling water in jars & keep hot until ready to use (this prevents them from breaking in the canner).
3. Fill a great big pot about half full of water & bring to a boil.
4. Place a rag or cooling rack in the bottom of the pot to keep the jars from coming in direct contact with the bottom.
5. Carefully add jars to pot.
6. Cover jars with boiling water so that water is about 1 to 2 inches above the lids.
7. Put lid on pot & boil 10 minutes.
8. Remove lid & let sit 5 minutes.
9. Remove jars from canner, place on a towel, & cover with a dish rag to prevent drafts.
10. Let cool 24 hours, then check to make sure the center of the lids does not flex.

Smashed Potatoes: A Recipe from Cooks Illustrated

From the November/December 2010 issue. Apparently Yukon Golds work almost as well.

Chicky Chili

16 clove garlic
2 boneless, skinless chicken breasts
1/4 c olive oil
1 green pepper (or 2 poblanos if you're in a spicy mood)
1 onion
1/8 c Taco Seasoning
2 cans beans
1 jar Herdez salsa verde (I like this brand since it doesn't have any vinegar in it, but you can use what you like.)

1. Peel garlic & micorwave, covered, with half of the olive oil and a pinch of salt.
2. Chop chicken, peppers, & onion and sauté with Taco Seasoning in remaining oil until chicken is cooked through.
3. Mash garlic & add to chicken mixture sautéing 2 minutes until garlic is very fragrant.
4. Add beans & salsa and cook until bubbly.
5. Serve hot with your favorite taco toppings.

Cucumber Salad

1.5 c Miracle Whip
1/2 c sugar
1 t salt
1/4 t pepper
1/3 c white or cider vinegar
3 large cucumbers
1 large onion

1. Mix Miracle Whip, sugar, salt, pepper, & vinegar together.
2. Slice cucumbers & onion .
3. Add veggies to Miracle Whip mix & stir well to combine.
4. Let set in refrigerator overnight to develop flavor.

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Panna Cotta with Blackberry Sauce

I can only describe Panna Cotta as the richest Jell-O you'll ever have...and you'll be dying for more! This is a simple summer dessert that could easily be paired with whatever fruit is in season for a year-round delight. You could even layer it in a trifle dish with fruit and poundcake. Yum-o!

1 packet unflavored gelatin

3 T water

3 c heavy cream

1 c milk (whole or 2%)

1 c sugar

2 t vanilla extract

9 oz blackberries (more if you've got 'em)

1/4 c water

3 T sugar

1 T lime juice

mint sprigs for garnish (optional)

For the Panna Cotta

1. Line a 9x12 pan with parchment and set aside.
2. In a medium saucepan, combine heavy cream, milk, sugar, & vanilla extract.
3. Bring mixture to a simmer, stirring frequently & making sure it doesn't boil.
4. While mixture heats, add gelatin to water & set aside.
5. Once cream mixture simmers, remove from heat & add gelatin.
6. Stir well & let cool 20 minutes.
7. Pour into 9x12 pan & refrigerate at least 6 hours. (I let mine set for 2 days & it was still delish.)

For the Blackberry Sauce

1. Combine 6 oz blackberries, water, sugar, & lime juice in blender or food processor.
2. Puree well until sugar is well incorporated.
3. Press sauce through a mesh colander to remove seeds.
4. Refrigerate, covered, until needed.

To Serve

1. Cut panna cotta with a large biscuit cutter. (Or scoop it out with a spoon if you're not picky about appearances.)
2. Spoon sauce over plated panna cotta.
3. Top with some of the leftover berries & a sprig of mint.

Teriyaki Sauce

You can simmer this sweet & salty sauce until it's thick then just spoon it over your dish, or mix it up as-is & use it as a marinade. Either way, it adds a nice oriental flavor to your grilled meats.

1 c soy sauce
3/4 c sherry

1/2 c sugar

1/2 c brown sugar

1 t powdered ginger

1/4 t garlic powder
1/4 t onion powder

Tomato Sauced Zucchini with Chicken Parm

Farmer's market season is upon us, so I thought I'd post this delicious dish. Using fresh, locally grown herbs & veggies bumps up the sweetness factor while also supplying you with more that 4 times the antioxidants & flavenoids than grocery store fare. You could also omit the chicken & just serve the zucchini as a side to any dish you like!

2 t olive oil

1/2 red onion (red ones are sweeter, but you could use any kind you have)

3 cloves garlic, minced

2 1/2 pounds fresh tomatoes, chopped (I like to peel them too, or use one 14 oz can)

6 leaves fresh basil, shredded

1 bunch parsley

2 zucchini (more if your family really likes them)

1/4 c grated Parmesan cheese

1/2 c seasoned croutons, crunched into crumbs

1 egg, beaten

1 1/4 lbs. chicken breast (about 2 large breasts)

1/4 c ricotta cheese

1. Pre-heat oven to 170 degrees.
2. Saute onion in hot oil about 1 minute
3. Add garlic to onion & saute until garlic is lightly browned
4. Add chopped tomatoes & basil
5. Simmer mixture uncovered 5 minutes, then partially covered another 15
6. while tomatoes mixture is cooking, wash zucchini & slice into super thin strips using a potato peeler (or a Titan peeler if you're an infomercial junkie like me!)
7. Scrape the tomato mixture into an oven safe bowl & keep warm in preheated oven
8. Without cleaning the pan, heat another tablespoon olive oil & add zucchini
9. Cook covered 4 minutes, stir well, then cover & cook another 4 minutes
10. While zucchini is cooking, pound chicken to an even thickness & slice each breast into thirds.
11. Add zucchini to tomato mixture & heat another tablespoon oil in pan
12. Mix croutons & Parm together
13. Dip chicken pieces in egg, dredge in croutons, & add to pan.
14. Cook about 4 minutes, flip, & cook another 4 minutes or until done.
15. Spoon zucchini mixture into plates, add 2 pieces of chicken each, & top with a scoop of ricotta cheese.
16. Sprinkle with any remaining Parm & serve!

Honey Red Wine Vinaigrette

1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Coconut Cream Pie

This pretty pie is an Easter favorite. You can also sprinkle colored sugar on top to make it look like an Easter Egg!

12 oz can cream of coconut

12 oz half & half

3/4 c sugar

2 eggs

2 c sweetened, flaked coconut

1/4 c cornstarch

1 t vanilla

1 pre-cooked, 9 in. pie shell

1. Preheat oven to 350 degrees
2. Spread coconut on ungreased pan & bake 5 minutes
3. In a saucepan, combine cream of coconut, half & half, sugar, eggs, & cornstarch
4. Bring to boil over low heat, stirring contantly
5. Remove from heat & stir in vanilla & 1 1/2 cups coconut flakes
6. Pour into pie shell & chill until firm, 2-4 hours
7. Top with a generous amount of shipped cream/topping and sprinkle with remaining coconut.

Chocolate Pudding

Ever wanted to whip up a quick dessert for the family, but you're out of instant pudding mix? Well, this recipe is almost as fast to mix up as store bought instant! Mix in mint chips, brownie pieces, butterscotch chips, or just layer with hunks of peanut butter for a quick parfait!

3 c milk

2t butter

1/8 c corn starch

1/4 c flour

1/2 c + 1/8 c sugar

1/4 t salt

2 eggs

5 T cocoa powder

2 t vanilla

1. Heat 2 1/2 c milk & the butter.
2. While milk is heating, make a paste of the remaining milk & other ingredients.
3. When milk is nearly boiling, add paste to hot milk & stir well (I used and electric hand mixer for a smooth pudding).
4. Cook 1 minute.
5. Enjoy hot off the stove or spoon into individual cups & chill.

Sweet & Simple Salad Dressing

This quick & easy dressing is perfect for gearing up for the summer salad season. So good, even my kids will eat salads!

3 T Honey

1 1/2 T Vinegar (white, rice, or cider)

1/4 c mayo

1 t Grey Poupon (yeah, it has to be Grey Poupon)

1/8 t olive oil

1. Combine all ingredients in a screw top jar.
2. Shake like mad.
3. Enjoy!

Layers of Love Chocolate Brownies

3/4 c flour
3/4 c baking cocoa
1/4 t salt
1/2 c butter, cut in pieces
1/2 c sugar
1/2 c brown sugar
3 eggs, divided
2 t vanilla
1 c chopped pecans
3/4 c white choc chips
1/2 c caramel ice cream topping
3/4 c semi-sweet choc chips

Preheat oven to 350. Grease 8-inch-square pan. Combine flour, cocoa, and salt in small bowl. Beat butter, sugar and brown sugar in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla; mix well. Gradually beat in flour mixture. Reserve 3/4 c batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter. Stir in semi-sweet morsels. Spread evenly over caramel topping. Bake 30-35 minutes or until center is set. Cool completely in pan on wire rack.

Holiday Layered Jell-O

This Jell-O is one of our Thanksgiving menu traditions. Everyone LOVES it!! The middle layer is divine. I'm adding it to our Christmas Eve menu this year.

1st Layer:

1. Make one large (6 oz) package of Lime Jell-O according to package directions.

2. Pour into oblong dish and let set until firm.

2nd Layer:

1. Combine 1 large package of Lemon Jell-O and 2 cups of boiling water.

2. Add 1/3-1/2 package of marshmallows; stir until dissolved.

3. Add 8 oz cream cheese; stir until dissolved.

4. Cool and add 1 c Cool Whip

5. Pour over set green layer

3rd Layer:

1. Make one large package of Cherry Jell-O according to package directions.

2. Pour over firm middle layer and let set until firm.

Top Jell-O with Cool Whip. Eat and Enjoy!!

You could switch Jell-O colors to make this fit for different holidays...

Pumpkin Crumble

This is another non-traditional Thanksgiving dessert that is just delicious! My best friend, Emily, brought it to my house on evening & we really couldn't get enough!

3/4 butter, melted

1 pkg yellow cake mix

29 oz can pumpkin

1 c sugar

1 t cinnamon

1/2 t salt

1/2 t ground nutmeg

1/2 t ground ginger

3 eggs

12 oz can evaporated milk

1 c chopped nuts, your choice

1. Pre-heat oven to 350 degrees.
2. Combine butter & cake mix in a large bowl & refrigerate 10-15 minutes
3. Mix pumpkin, sugar, cinnamon, salt, nutmeg, & ginger.
4. Add eggs to pumpkin mix & stir well.
5. Slowly add evaporated milk & stir until well mixed.
6. Pour into a greased 13x9 pan
7. Crumble cake/butter mixture over entire pan
8. Bake 40 to 50 minutes or until a knife inserted in the center comes out clean.

Pumpkin Dip

This recipe comes courtesy of my husband's niece, Alison. Thanks, Alison!

1 Pkg of Cream Cheese

2 c powdered sugar

15 oz can of pumpkin

1. Mix all ingredients
2. Enjoy with graham crackers, ginger snaps, or nilla wafers!

Oriental Orange Sauce

Do you love that orange chicken you get in greasy food courts? Stay in tonight & give this sauce a try. Just spoon a little over pan fried chicken pieces or steamed veggies & rice.

1 1/2 c water

2 T orange juice

1 T orange zest

1/4 c lemon juice

1/3 c white vinegar

2 ½ T soy sauce

3/4 c brown sugar

1/2 t candied ginger, chopped

1 clove garlic, minced

1/4 t red pepper flakes

3 T cornstarch + 2 T water

1. Combine all ingredients in a small saucepan except cornstarch/water mix.
2. Bring to a boil & slowly stir in cornstarch mixture.
3. Simmer until thickened.
4. Serve hot!

Whole Wheat Pancakes

These hearty pancakes are surprisingly good. Others have substituted applesauce for the oil. I prefer 100% oil--not as healthy, but yummier in my opinion.

1 c milk

1 c whole wheat

2 eggs

1/2 c milk

1/2 c oil

1/2 t salt

4 t baking powder

1. Blend 1 c milk and wheat on high for 4 minutes in a blender.

2. Add other ingredients.

3. Blend until mixed.

4. Prepare pancakes as usual.

Emily's Chocolate Bundt Cake

This cake is moist and delicious. No one will guess that it's not really made from scratch.

1 box devil's food cake mix

1 small package instant chocolate pudding

1 c sour cream

1 c vegetable oil

4 eggs

1/2 c warm water

2 c chocolate chips

1. Mix together the cake, pudding, sour cream, oil, eggs and water.

2. Stir in the chocolate chips.

3. Pour batter into a well greased bundt pan.

4. Bake for 50-55 minutes at 350 degrees.

5. Cool before inverting onto a plate.

6. Dust with powdered sugar.

Raspberry Mousse

I'm sure you can use any type of berry for this recipe, but this time of year is raspberry season. Every recipe is better with really fresh ingredients, so use a local fruit that is in season. You could also use this as a dip or spread on graham crackers.

2 c raspberries

1/4 c sugar

1 T unflavored gelatin (1 packet)

2 c whipped cream, Dream Whip, or whipped topping

1. Combine raspberries & sugar in a pot & heat, stirring until sugar is dissolved & raspberries are well smashed.
2. Pour raspberry mixture into a large bowl & let cool in the refrigerator 5 minutes.
3. Mix about half of the whipped cream into the raspberry mixture & stir to combine well.
4. Carefully fold in the remaining whipped cream.
5. Chill in bowls until set (about an hour).
6. Top each serving with reaming berries & serve.

Roasted Sweet Tomatoes

I don't know if any of you have found these tiny, super sweet tomatoes at the farmer's market this season (I get mine from the Graber Organic FarmsCSA), but if you see them, snatch them up! This recipe for roasted tomatoes is super simple & perfect for canning. I buy the tomatoes by the pound, can half, eat some fresh from the oven, and serve some on bread topped with a little mozzarella & fresh basil. Mmm, mmm!

Tomatoes (very small like cherry, grape, or small Romas)

Olive oil

Garlic cloves, peel still on

1. Preheat oven to 250 degrees.
2. Wash tomatoes & cut in half.
3. Arrange cut side up on parchment covered baking sheet with 1 or two cloves garlic.
4. Drizzle a little olive oil over each tomato half.
5. Bake about 2 1/2 to 3 hours.
6. Remove from oven & smash garlic with a fork then stir gently to distribute garlic.

To Can:

1. Fill 8 oz. or smaller jars with tomatoes.
2. Mix leftover pan juices with enough olive oil to cover tomatoes & add 1 T bottle lemon juice or vinegar. (yes, I know I'm not supposed to can in oil, but I do anyway. I use 4 oz jars, though.)
3. Pressure can at 5 pounds pressure for 10 minutes.
4. Save to bring the flavor of summer to a cold winter day.

COOK'S NOTE: You can do this with larger tomatoes, but only slice them in half. You want them to act like little "cups" holding the juicy sweet interior. You may have to bake for longer, but pay attention when you do the smaller ones & you'll know what they're supposed to look like when They're done.

Enchilada Sauce

This recipe is a special request by sturdy but volatile Angela who until last night believed enchilada sauce only came from cans. Since my sisters & I learned how to whip this up sans-recipe, the measurements are my best guess so tweak it however you like!

2 T oil (any kind)

1 t granulated garlic (I like to use 2 pressed cloves of garlic. Add fresh garlic with the flour)

1 t beef bouillon

1/4 c flour

1/4 c chili powder

2 c water or broth (any flavor)

1. Heat garlic & bouillon in oil until very hot.
2. Add flour & stir constantly until browned.
3. Mix in chili powder & brown just until incorporated.
4. Pour in water or broth & whisk well until no lumps remain.
5. Simmer until it reaches your desired thickness (5-10 minutes).

Roasted Veggies

Feel free to use any combination of 6-8 veggies, like butternut squash, small tomatoes, any color peppers, sweet or white potatoes, eggplant, carrots, whatever you want. I just put this on top of sliced Margarita Chicken & rolled it onto a tortilla for a really filling dinner.

4 peppers, sliced

2 onions, quartered

4 Roma tomatoes quartered

1/4 c olive oil

1/8 c balsamic vinegar

1. Preheat oven to 400 degrees.
2. Mix oil & vinegar well.
3. Add veggies to sauce & toss.
4. Bake close to element 20-35 minutes stirring when veggies seem to be getting to crispy.
5. Remove from oven & enjoy as a side dish, on top of oiled pasta, or even in fajitas!

Pizza Hut Crust

1/4 c dry milk

1/2 t salt

1 T sugar

1 pkg yeast

1 1/3 c water (105 degrees)

2 T oil

4 c flour

Put yeast, sugar, salt and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for 2 minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out onto a flat surface and knead for about 10 minutes. Divide dough into 3 equal balls. Cover bottom of 3 9-inch cake pans with oil, spreading evenly. Using a rolling pin, roll out each dough ball. Place in cake pans. Spray outer edge of dough with Pam. Cover with a plate, place in warm area and let rise for 1-1 1/2 hours. Bake pizzas at 475 degrees for 10 minutes.

Watermelon Punch

This summer's end treat can be enjoyed by everyone or used as a base to make watermelon margaritas! Serve it plain or mix it with a bit of sparkling water for a bubbly sensation. You could even use bits of frozen watermelon as fancy ice cubes!

1 c sugar

1/2 c water

2 c lemon juice

1 watermelon (size doesn't matter)

1. Mix water & sugar together in a small saucepan & heat, stirring until sugar is dissolved.
2. Remove flesh from watermelon & discard seeds. (Or save them to plant in the spring!)
3. Add watermelon & sugar to a blend & blend into a homogeneous liquid.
4. Mix lemon juice & watermelon in a large pitcher & add water to make 2 or 3 quarts (whatever tastes good to you).

Margarita Chicken

This doesn't taste much like a margarita, even though it's practically soaked in one, but you won't care one bit once you sample the juicy tenderness that this marinade imparts! Serve as a main course or slice & serve on a bed of lettuce with 24-Hour Dressing.

1/4 c vegetable oil

1 T honey

1 T lime juice

1/4 t paprika

1 to 2 t tequila (optional)

4 boneless, skinless, chicken breasts (about 1 1/2 pounds)

1. Mix all ingredients in a large baking dish.
2. Add chicken & turn to coat completely.
3. Let set in refrigerator 1 hour to overnight.
4. Bake at 400 degrees 20 to 30 minutes.

24-Hour Dressing

With the heat of summer just around the corner, I don't feel much like cooking (or eating) hot foods. At this time of year, my family subsists mostly on salads with homemade dressing, but this one can be used on cabbage and fruits like apples & pears as well!

1/2 c olive oil

1/4 c sugar

1/8 c grated sweet onion

1/8 c cider or white vinegar

1 t celery salt

1/2 t mustard powder

1. Combine all ingredients in a tightly lidded jar & shake well until sugar dissolves.
2. Refrigerate 24 hours to let flavors meld.
3. Shake well to combine before serving.

Cook's Note: I used the #3 cone on my Griscer to grate half an onion for this recipe, but my

family thought it was too much onion. Perhaps cut the amount of onion in half or

chop it instead of shredding it. Alternately, you could try rinsing the grated onoin

off a bit before adding it to the sauce.

Sweet & Smokey Barbecue Sauce

This yummy babecue sauce is thick & sweet with a nice after bite to it. Keep some of this on hand at all times to accent your meats or whip up quick meals. Top frozen chicken breasts with 2 tablespoons sauce, wrap in foil, & bake at 400 degrees for 20 minutes for a super quick meal or mix with ranch dressing for a unique salad dressing. You can even just dip toasted french bread in it for an evening snack!

1 c bbq sauce

1 c granulated sugar

1 T dry minced onion

1 T bottled Real Bacon Pieces

2 T Liquid Smoke

2 T bottled Red Hot Sauce (not Tabasco)

1/4 t Tabasco sauce

1/4 c corn syrup

1/4 c water

Combine all ingredients in a saucepan & simmer to desired consistency (about 5-10 min).

Basic BBQ Sauce

This recipe uses 24 oz. of Ketchup so you'll have plenty to spare. Trust me, you will want this on everything. This is a really basic recipe that you can spice up using bourbon, Cajun seasoning, Italian herbs, steak sauce, or just enjoy it plain.

1 T + 1 1/2 t Olive Oil

6 Cloves Garlic

1 1/2 small onions; finely chopped

1 T + 1 1/2 t Mustard Powder

1 1/2 t Red Pepper Flakes

3 T Brown Sugar

24 oz. Ketchup

1/2 c Worcestershire Sauce

1/2 c Cider Vinegar

1 T + 1 1/2 t Molasses

1/2 t Black Pepper

3 T Hot Sauce (not Tabasco)

1. Saute onion & garlic in olive oil.
2. Add remaining ingredients & mix well.
3. Use immediately or simmer to desired consistency.

Only need about a cup of sauce? Use the measurements below to make just what you need.

3/4 teaspoon olive oil

1 clove garlic

1/2 onion, chopped

3/4 teaspoon mustard powder

1/4 teaspoon red pepper flakes

1 3/4 teaspoons brown sugar

1 cup ketchup

1 1/2 tablespoon Worcestershire

1 1/2 tablespoons cider vinegar

3/4 teaspoon molasses

1/8 teaspoon pepper

1/4 teaspoon hot sauce (not Tabasco)

Southern Sweet Tea

4 individual tea bags, any flavor you like
1/8 teaspoon baking soda
2/3 cup sugar
10 2/3 cups water

1. Combine the tea bags, baking soda, sugar, and 2-4 cups of the water in a small saucepan & bring to a boil.
   
2. Cover the pan once it begins to boil & remove from heat.
   
3. Let tea sit for 10 to 60 minutes.
   
4. Strain tea through a washrag or piece of cloth to remove any loose leaves.
   
5. Add remaining water & stir well.
   
6. Enjoy over ice!
   

Marinara Sauce

3 1/2 tablespoons vegetable oil

2 onions, diced

2 cloves garlic, chopped or pressed

1 (6 pound 4 ounce) can crushed tomatoes

3 1/2 T minced fresh parsley

2 1/8 t dried oregano leaves

1/4 t dried basil leaves

1 3/4 t salt

1 whole bay leaf

Heat oil over medium heat until hot. 

Add onions & saute until onions are clear, about 5 minutes. 

Add garlic & cook just until garlic becomes fragrant, about 2 minutes.

Add remaining ingredients & bring to a boil.

Reduce heat to low & simmer uncovered for 30 minutes. 

Remove bay leaf & serve (you can puree this in a blender or food processor to your desired consistency).

Creamy Caesar Salad Dressing

Put all these ingredients in a screw top jar & give it a good shake for an Italian restaurant worthy dressing. For a full meal, fry one chicken breast in 3T olive oil & 1t granulated garlic until done, slice or chop, & serve on top of the greens. A couple of breadsticks & you'll feel like you're at the Olive Garden!

1 c mayo

1/2 c Vinegar

1/3 c Water

1/4 c corn syrup

2 1/2 T Parmesan cheese, grated

2 t Worcestershire sauce

1 t salt

1 t lemon juice

1 t granulated garlic

1/2 t dry mustard

1/4 t onion powder

1/4 t parsley

1/4 t pepper

1/8 t basil

1/8 t oregano

1/8t red pepper flakes

Pan Fried Manicotti Noodles

Cook these noodles like you would crepes. It takes some getting used to, but it will be totally worth it! Roll these noodles around any meat or cheese filling you like (I used a lasagna recipe)  & enjoy restaurant-style goodness in your own kitchen. Leftover noodles can be frozen for later flat or filled. Let thaw before using.

1 c water

5 eggs

1 3/4 c flour

1/2 t salt

1. Mix water & eggs together in a blender.
   
2. Add flour 1/2 cup at a time, blending well, until all flour is incorporated.
   
3. Grease a light skillet with a thin coating of Crisco on a paper towel (you will be lifting this frequently) & heat over medium heat.
   
4. Remove pan from heat & pour 1/8 to 1/4 cup noodle batter into center turning pan to make a smooth, pancake-like mass.
   
5. Cook noodles 10 seconds on each side being careful not to let them brown (they should be the pasty yellow color of cooked pasta).
   
6. Stack noodles on a warmed platter to keep warm.
   *Don't forget to run the greased paper towel over the pan every 5 or so noodles!*
7. Spread about 1 tablespoon of filling onto each noodle, roll, & place in a baking dish.
   
8. Cover noodles with tomato, cheese, or cream pasta sauce when pan is full.
9. Bake at 350 degrees for 30 minutes.

Cherry Tea Bread

I made this for Mother's Day and it seems it was a hit!

· 1/2 cup walnuts -- coarsely chopped
· 2 1/4 cups all-purpose flour
· 1 teaspoon double-acting baking powder
· 3/4 teaspoon baking soda
· 1/4 teaspoon salt
· 1 1/4 cups sweet cherries in juice -- drained
· 8 tablespoons unsalted butter -- softened
· 3/4 cup sugar
· 1/4 cup honey
· 2 large eggs
· 1/3 cup fresh orange juice

Preheat oven to 350°. Sift the flour, baking powder, baking soda, and salt together into a bowl. In a second bowl, combine the cherries and the nuts. In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light. Add the eggs, one at a time. With mixer at lowest speed, add the flour mixture (reserving 1/4 cup), alternating it with the orange juice. Toss the cherry-nut mixture with the reserved 1/4 cup of flour, and fold it into the batter. Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches. Bake the bread in the center of the oven for 1 hour. Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely. Wrap the cherry bread loaf in plastic wrap and keep for a day before serving.

Teriyaki Chicken Marinade

This great marinade is enough for 1 or two large chicken breasts. I use one large chicken breast & serve it on top of a bed of lettuce & spinach topped with DeAnn's Oriental Creamy Dressing. Voilà! Dinner for four on only $3.00! Eat it up!

1/4 c Olive Oil

1/2 c Soy Sauce

1/4 c Honey

1/8 c Cider Vinegar

1 t Ground Ginger

1/4 t Granulated Garlic

1. Combine all ingredients in a large plastic bag.
   
2. Marinate chicken 20 to 30 minutes.
   
3. Grill or pan-fry chicken 20 to 30 minutes until done.
   

Oriental Creamy Dressing

3 C. mayonnaise

½ C. shoyu (soy sauce)

¾ C. sugar

1 Tbsp. sesame seed oil

Optional

White pepper to taste

Black sesame seeds

Mix and add some water if needed

Warm Bacon Dressing for Spinach Salad

3 T Balsamic Vinegar
3 T White Vinegar or white wine
3/4 t sugar
1/4 t pepper
1/8 t salt
3 T Olive Oil
1/2 Onion, finely chopped
4 T Real Bacon Bits
1 clove garlic, chopped or pressed

1. Mix vinegars, sugar, pepper, & salt together & set aside.
   
2. Sauté onion & bacon in olive oil until onion is translucent.
   
3. Add garlic & sauté until fragrant.
   
4. Add vinegar mixture to pan, cover & remove from heat.
   
5. Let dressing cool for 10 to 20 minutes.
   
6. Pour over spinach greens mixed with shredded cheese & chopped egg.
   
7. Serve immediately.

Pasta Fagioli Soup

1T olive oil

1 slice bacon

1 onion

1 celery rib

2 carrots, grated

4 garlic cloves

1 tsp oregano

1/2 tsp rosemary

1 28oz can diced tomatoes

32 oz chicken stock

2 c water

1 t salt & pepper

1 c tubular pasta

1 can white beans

1 can kidney beans

1/4 c parsley

Parmesan cheese

Heat oil over moderate heat. Add bacon, onion, celery, carrots, & garlic and cook 4 minutes. Add oregano & rosemary and cook 1 minute. Add tomatoes and stir 1 minute. Add stock, water, salt, pepper & pasta. Bring to a boil. Reduce heat and simmer 10 minutes or until pasta is tender. Stir in beans and parsley. Heat through, then serve with fresh grated parmesan cheese.

Farmer's Market Sauce

This sugarless sauce is doubly sweet if you grow your own produce, but I like to buy mine at the local Farmer's Market.  When making this sauce, it is very important to use ripe, homegrown or locally grown Roma tomatoes to get the appropriate level of fruity sweetness without the addition of sugar that can make the sauce taste candy-like.  Supermarket tomatoes leave you with a flat flavor. Fresh basil & parsley are best, but you can find a great prepared substitute in a tube at most grocery produce sections.

10 Roma tomatoes

2T olive oil

1 red onion

2 cloves garlic, minced or pressed

2 T Balsamic Vinegar

2 T Basil from a tube

OR

a handful of fresh basil coarsely chopped

1 handful fresh parsley (skip this if you don't have fresh parsley)

1/2 c freshly grated Parmesan cheese

cooked whole wheat pasta

1. Bring a large pot of water to a boil
   
2. Fill a large bowl with ice & water
   
3. Plunge tomatoes into boiling water & boil until skin splits
   
4. Remove tomatoes with split skins as they split & plunge into ice water until cool enough to handle
   
5. Remove peels from tomatoes, chop to desired size, & set aside to develop juice
   
6. Heat olive oil in a large pan
   
7. Add onion & cook until slightly translucent
   
8. Add minced or pressed garlic & stir
   
9. Carefully add vinegar, stir, & cook 1 minute
   
10. Stir in basil until incorporated
    
11. Add tomatoes & simmer 10 minutes
    
12. Serve hot over whole wheat pasta or can for a mid-winter treat
    

Don't add meat to this delicious sauce. Instead, serve it as a side dish for any meat. I like to serve it with Parmesean Chicken.

Sweet & Tangy Deviled Eggs

As Easter approaches, we all want to decorate boiled eggs, but what do you do with them when you're done? Give this tasty egg recipe a try!

6 larges Eggs
3 1/2 T Mayo
1 1/2 t Dijon Mustard
3/4 t Dill Relish
1 T Sweet Relish
1 1/2 t Sugar

salt & pepper to taste 

1. Poke a small hole in the larger bottom of each egg
   
2. Place in a large, deep pan & cover with cold water
   
3. Bring water & eggs to a boil
   
4. Remove eggs from heat, cover, & let sit 10-12 minutes
   
5. While eggs sit, combine all other ingredients in a bowl
   
6. Scoop eggs from pan using a slotted spoon & plunge into cold ice water for 5 minutes
   
7. Peel eggs & slice in half lengthwise
   
8. Scoop cooked egg yolks into bowl with mayo mix
   
9. Mash yolks & mix well until smooth
   
10. Pipe mayo mixture back into empty egg shells
    
11. Sprinkle with paprika for color & serve!
    

Hot Cheese Dip

I served this with some of my Beer Batter Quick Bread that I had tossed a bit of rosemary, garlic, & parsley into before cooking.  It was g-r-e-a-t! But we did feel like we needed to go for a little jog afterwards!

2 c shredded jack cheese *see note

1 c mayonnaise

1 clove garlic

2 T Parmesan cheese

1   onion, very finely chopped

1/2 c bacon pieces ( I used the kind you get in a huge bag at Sam's Club.)

1. Pre-heat oven to 350 degrees.
   
2. Mix all ingredients in a 2 quart casserole dish.
   
3. Bake, uncovered, 10 to 15 minutes until everything is warm & bubbly.
   
4. Serve hot with fresh bread.
   

 * I imagine you're all the way down here to find out what kind of cheese I'd like you to use. Well, I wanted to use cheddar, but all I had was mozzarella, so I used that. But I think it would come out well with just about any kind of cheese you have.