Broiled Halibut with Ricotta-Pea Puree

The halibut in this recipe turned out well after making it for the first time, that I would make it again...not so much for the pea puree! I like peas and I like ricotta, but I don't like peas mixed with ricotta.

Broiled Halibut with Ricotta-Pea Puree

3 small carrots, quartered lengthwise

1 medium red onion, thinly sliced

3 tbsp extra-virgin olive oil

Kosher salt and freshly ground pepper

4 6-oz center-cut skinless halibut fillets (1 3/4 inches thick)

1/2 tsp smoked paprika

1 10 oz pkg frozen peas

1/3 cup ricotta cheese

1 tbsp unsalted butter

Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes. Meanwhile, brush the carrots and onion with 1 tbsp olive oil and season with salt and pepper. Brush the fish with the remaining 2 tbsp olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika. Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes. Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

Tilapia with Green Beans

I've been purging cooking magazines over the past two weeks as I had a year and a half's worth of Taste of Home, Bon Appetit, and Food and Wine that needed to be gone through! I tore out the recipes I thought I would try within the next six months or so and recycled the rest (after letting Ally have a little fun with them first). As I was going through the magazines, I've come across several recipes which I have made over the last few months but had yet to blogged, so here are some "new" recipes.

Tilapia with Green Beans
2 Tbls all-purpose flour
2 tsp chopped fresh oregano, plus more for garnish
2 Tbls chopped fresh parsley
Kosher salt and freshly ground pepper
4 6-oz tilapia fillets
4 Tbls unsalted butter
1/2 lb thin green beans or haricots verts
1 clove garlic, chopped
1 cup grape or cherry tomatoes, halved
Juice of 1 lemon

Combine the flour, oregano and parsley in shallow dish. Season with salt and pepper. Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tbsp butter in the skillet, then add 2 fillets and cook until golden brown on the bottom about 4 minutes. Flip and cook through, 1 or 2 more minutes. Transfer to a plate and keep warm. Repeat with remaining 2 fillets. Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tbsp butter until just melted. Divide the fish and vegetables among plates. Garnish with oregano. Serves 4.

Cold Tortellini Chicken Salad

I'm always on the look out for recipes that I can make at the beginning of the week and enjoy for lunch throughout the week. I find that lunch is the hardest meal for me to plan. It's always that meal that I feel I eat the same thing all the time, but I don't want to go to the trouble of making someone "elaborate" for just me at lunch time. So, I've started collecting recipes that I am labeling "lunch"...although they very well could be used for dinner as well....but in my household the recipes will serve me for lunch, as many of them contain ingredients (or a combination of) that my husband won't eat.

This "lunch" recipe was found in a Woman's Day magazine:
Cold Tortellini Chicken Salad
9-10 oz cheese tortellini
1 1/2 cups diced, cooked chicken
1/2 cup diced red onion
3 Tbls Italian seasoning (I thought this was WAY too much...I would decrease to 1 Tbls)
1 cup light buttermilk ranch dressing
1/3 cup shredded parmesan
(The recipe doesn't call for any additional vegetables, but I added broccoli florets and diced red pepper)

Cook pasta according to package directions. Drain; rinse and cool. Prepare other ingredients and toss together. Add pasta to mixture; chill before serving. Serves 6.

Grilled Pork Chops and Green Beans

It's finally feeling like summer here in Wyoming, which means you can smell the grills going around the neighborhood! There were a lot of walkers out last night as my husband was grilling our dinner....I wonder if they were thinking that the meat he was preparing smelled good...as I often do when walking past others' houses (then wishing we were grilling out that night)?

Grilled Pork Chops (ToH)
1/2 cup packed brown sugar
1/2 cup soy sauce
2 garlic cloves, minced
1/4 tsp pepper
4 bone-in pork loin chops

In a small bowl, combine the brown sugar, soy sauce, garlic and pepper. Pour marinade into a large resealable plastic bag (or do your mixing in the bag and save yourself a dish to wash!). Add pork chops; seal bag and turn to coat. Refrigerate for 8 hours or overnight. If grilling the chops, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chops, covered, over medium-heat or broil 4-in. from the heat for 4-5 minutes on each side or until meat thermometer reads 160 degrees. Serves 4 - 5WWpts.

Green Beans with Butter Sauce (ToH)
1 lb fresh green beans, trimmed
1/4 cup butter, cubed
1 Tbls olive oil
1/2 tsp salt
1/2 tsp Italian seasoning (I could have used a little less, so adjust this to your taste)
1/2 tsp lemon juice
1/4 tsp grated lemon peel

Place the beans in a steamer basket; place in a large saucepan over 1-in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Meanwhile in a small saucepan, heat remaining ingredients until butter is melted. Transfer beans to a serving bowl; drizzle with butter mixture and toss to coat. Serves 4- 4WWpts.

Creamy Pasta Primavera

This is a fairly quick dish, full of vegetables, and seemed great for warmer weather. My husband and I agreed that this might be better cold....guess we'll test that when the leftovers get eaten! I'm not a huge salt person, however I felt this dish needed some salt (besides what I used in the pasta water).

Creamy Pasta Primavera (ToH April/May 2010)
2 cups uncooked spiral pasta
1 lb fresh asparagus, trimmed and cut into 2-in pieces
3 medium carrots, cut into strips
2 tsp canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 tsp pepper

Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Stir in cheese, cream and pepper. Drain pasta; toss with asparagus mixture. Serves 6 - 5WWpts

PS. Happy Birthday, Dad!!

My favorite Captain and our Memorial Day menu

We had a great Memorial Day! The weather was warm which was great for all the yard work my husband was able to get done and it allowed us to grill out and enjoy our dinner on the deck (with Ally playing in her exersaucer just inside the screen door). We were able to pull out the fire pit after Ally was in bed and enjoy some smores and a glass of wine....great way to wrap up what for us was a 4 day weekend!

My favorite USAF Captain and our baby girl

Our menu for Memorial Day consisted of Marinated Veggie and Beef Kabobs and New England Baked Beans. I've never made baked beans from scratch....Bush's baked beans have served us well for quite some time, and I now know why baked beans are so convenient out of a can...it's time consuming to make them from scratch! The taste was worth the effort, just may not be something I do again in the near future.

Marinated Veggie and Beef Kabobs (ToH)

1 cup dry red wine

1/2 cup olive oil

4 tsp Worcestershire sauce

4 tsp Italian seasoning

1 Tbls garlic powder

2 tsp seasoned salt

2 tsp pepper

1 tsp dried parsley flakes

1 beef top sirloin steak (1 1/2 lbs), cut into 1-inch cubes

8 cherry tomatoes

1 large red onion

1 medium green pepper

1 yellow summer squash

1 medium zucchini

In a small bowl, combine first eight ingredients. Pour half the marinade into a large resealable bag. Add the beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.

New England Baked Beans (ToH April/May 2010)

1 lb dried great northern beans

1/2 lb thick-sliced bacon, chopped

2 large onions, chopped

3 garlic cloves, minced

2 cups ketchup

1 1/2 cups packed dark brown sugar

1/3 cup molasses

1/3 cup maple syrup

1/4 cup Worcestershire sauce

1/2 tsp salt

1/4 tsp coarsely ground pepper

Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour or until beans are softened. Drain and rinse beans, discarding liquid. return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 Tbls drippings. Saute onions in drippings until tender. Add garlic, cook for 1 minute longer. Stir in the remaining ingredients. Drain beans, reserving cooking liquid; place in an ungreased 3-qt baking dish. Stir in onion mixture and bacon. Cover and bake at 300 degrees for 2 1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed. Serves 12 (2/3 cup each).

Gnocchi Chicken Minestrone

I had some home-made gnocchi in the freezer that needed to be used up. When I came across this soup recipe in a recent Taste of Home magazine, I thought it would be the perfect dish in which to use the gnocchi...besides the fact that it's still been on the cool side here in Wyoming.

Gnocchi Chicken Minestrone

1 1/4lbs chicken tenderloins, cut into 1/2 inch pieces

3/4 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

2 Tbls olive oil, divided

1 each small green, sweet red and yellow peppers, finely chopped

1 medium zucchini, finely chopped

1/3 cup chopped red onion

1/3 cup chopped proscuitto or deli ham

4 garlic cloves, minced

2 cans (14 1/2oz each) chicken broth

1 can (14 1/2oz) Italian diced tomatoes, undrained

3/4 cup canned white kidney or cannellini beans, rinsed and drained

1/2 cup frozen peas

3 Tbls tomato paste

16 oz potato gnocchi

1/2 cup shredded Asiago cheese

8 fresh basil leaves, thinly sliced

Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 Tbls olive oil until no longer pink. Remove from pan and set aside. In the same pan, cook the peppers, zucchini, and onion in remaining oil until tender. Add proscuitto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Meanwhile, cook gnocchi according to package directions. Drain, stir into soup. Garnish with cheese and basil. Makes 8 servings.

**Now I just need to find Olive Garden's Chicken and Gnocchi soup recipe!

Finally posting some new recipes!!

Wow...it has been a busy couple of months! After Ally was born toward the end of October, the majority of weeks leading up to Christmas have been filled with company. It was great having so many family and friends come visit us...and I have to say, I think all our visitors got a taste of our Wyoming winter with snow! I was blessed with a number of meals brought to our family after the birth of our little girl and didn't have to actually cook a meal until the beginning of December! Since then our meals have been very "low-key" and the crock pot has been doing the majority of cooking. I find I generally have a little more time in the morning to get something prepared for dinner versus finding the time when we are ready to eat dinner. So, to get (myself) back in the swing of things (posting on a more regular basis), I am going to share a crock pot recipe that I recently tried. (Sorry--the next few recipes will not include pictures as my camera is full of baby girl pics :)...and remembering to photograph a picture of dinner (when I MAY only have 10 minutes to eat-uninterrupted) isn't high on the priority list at the moment.)

Beef with Apples and Sweet Potatoes
1 boneless beef chuck roast (2 lbs)
1 can (40 oz) sweet potatoes, drained
2 small onions, sliced
2 apples, cored and sliced
1/2 cup beef broth
2 cloves garlic, minced
1 tsp salt
1 tsp dried thyme leaves, divided
3/4 tsp black pepper, divided
1 Tbls cornstarch
1/4 tsp ground cinnamon
2 Tbls cold water

Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp thyme and 1/2 tsp pepper in slow cooker. Cover; cook on LOW 8-9 hours. Transfer beef, potatoes and apples to platter; keep warm. Let liquid stand 5 minutes to allow fat to rise. Skim off fat. Combine cornstarch, remaining 1/2 tsp thyme, 1/4 tsp pepper, cinnamon and water until smooth; stir into cooking liquid. Cook 15 minutes on HIGH or until juices are thickened. Serve sauce with beef, sweet potatoes and apples. Serves 6.
**Personal Review- this was a nice alternative to the traditional pot roast. Don't forget the cinnamon at the end, as I feel it's what really made the sauce.

Stew-pendous Beef Stew

I had been wanting to make beef stew for quite some time. It just reminds me of good comfort food, and since we've been hit with our first major snow fall here in Wyoming this past weekend, I figured it was a good time to make a hearty soup. The recipe doesn't say anything about making this a day ahead and warming it up the next, but that is what I chose to do. I made the stew the evening before I had intended to serve it and put it in the refrigerator to let the flavors really blend together. It was wonderful re-warmed and the leftovers continued to get better. The only thing I would do differently next time, would be to let the potatoes and carrots cook a little longer. They were still a little "crisp" for my taste. Beef Stew

2 lbs stewing beef (cut into 1 to 1 1/2-in cubes)

1/2 tsp seasoned salt

2 Tbls olive oil

1 1/2 cups coarsely chopped yellow onions

1 cup chopped celery

2 tsp minced garlic

2 tsp herbes de Provence (mixture of basil, marjoram, rosemary, sage, thyme, savory)

2 1/2 cups reduced-sodium beef broth

2 Tbls tomato paste

2 Tbls balsamic vinegar

2 bay leaves

1 tsp sugar

1/2 tsp each salt and freshly ground black pepper

2 large thin-skinned potatoes (such as Yukon gold), unpeeled, cut into 3/4-inch cubes

1 large carrot, chopped

2 Tbls cornstarch

3/4 cup frozen green peas

2 Tbls chopped fresh parsley

Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt. Heat 1 Tbls olive oil in a large pot (preferably non-stick) over medium-high heat. Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Repeat with remaining 1 Tbls olive oil and beef cubes. Set browned beef aside. Add onions, celery, and garlic to same pot (you may add a bit more olive oil or 1/4 cup beef broth to pot to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour 15 minutes. (Make sure it's a low simmer and that mixture is not boiling or it will burn.) Stir in potatoes and carrot. Cover and simmer for 45-50 more minutes. Mix cornstarch with 2 Tbls water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thickened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes. Serves 6.

cleaning out the pantry, freezer, and refrigerator

It was time to do some cleaning out in the kitchen to make room for meals that I have been freezing in preparation for the baby to arrive next month. A while back, my husband picked up Udon noodles at the store and they have been sitting in the pantry just waiting to be used. I enjoy lo mein, but had never attempted to make it myself. I also had a steak in the freezer that needed to be used, along with some fresh cut vegetables in the refrigerator. So, by changing this recipe a bit, I cleaned out some space and ended up with a good meal! (The main thing I changed was omitting the mushrooms and replacing it with cut up carrots and sugar snap peas.)

Pan-fried Udon Noodles with Beef, Broccoli and Shiitakes (or mixed vegetables of your choice)

1 package dried udon noodles (usually sold in 8.8 oz packages)
10 ounces chuck steak, sliced for stir-frying
2 tsp cornstarch
¼ cup + 1 tbs mirin (keep divided)

3 Tbls regular soy sauce
2 tsp sugar (more to taste)
2 cloves garlic, minced
1 Tbls minced ginger
½ pound broccoli, cut for stir-frying
1 ounce dried shitake mushrooms (omitted)
1 tbs sesame seeds, toasted

If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away. Soak the mushrooms in boiling water until they soften up. Squeeze them dry and set aside until needed. In a small bowl, combine the sliced beef, cornstarch and 1 tbs mirin. Mix well and allow to marinate for 10 minutes or so while you prepare the other ingredients.Make the sauce by combining the remaining mirin, tamari and sugar. Stir well to dissolve the sugar. Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 tbs oil. When it gets really hot, throw in the marinating meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done! To serve, sprinkle with the toasted sesame seeds. Serves 4.

Just like Mom's...

As I've mentioned on here before, I did not enjoy fresh green beans when I was growing up. Yes, thankfully my taste buds have changed over the years, and just the other night I made a dish that my mom made each summer. I found the recipe on the Food Network website, but it looked, smelled, and tasted just like I remember my mom's! Yum!!

Fresh Green Beans with Bacon and Potatoes (adapted from Food Network-Emeril Lagasse)

4 slices bacon, cut into thirds
1 medium onion, finely chopped
2 pounds fresh green beans, ends trimmed
2 large baking potatoes, quartered into large chunks
Salt and freshly ground black pepper

In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring. Serves 4.

Buttermilk Pot Roast

This is a wonderful recipe! I typically cook my pot roast in the crockpot, and will still revert to that method at times for convenience purposes, but I would have to say this recipe is a definite keeper and will probably be made several more times this coming winter.

buttermilk pot roast (ToH Dec/Jan 2009)
2 Tbls Dijon mustard
1 boneless beef chuck roast (about 3 1/2 lbs)
4 1/2 tsp onion soup mix
1/4 tsp pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over top. Cover and bake at 350 degrees for 2 1/2 to 2 3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to platter and keep warm. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables. Serves 8.

Green Beans with Warm Bacon Dressing

Growing up, my mom could tell you that I would rarely eat fresh green beans, but instead preferred CANNED green beans! I'm not sure why...fresh green beans came from the garden my parents had and mom would normally fix them with bacon and potatoes, so I'm sure they were good. Luckily, I have since grown to appreciate fresh green beans but now have no garden in which to grow them. I've also come to know that if I somehow "doctor" up green beans, my husband will also eat them. This recipe is right up his food alley!

Green Beans with Warm Bacon Dressing
2 lb fresh green beans, trimmed
4 slices bacon
3 large shallots, thinly sliced
2 Tbls cider vinegar
1/4 tsp salt and pepper

In a large pot, bring green beans and enough water to cover to a boil. Cook 6 minutes or until crisp-tender; drain. Cook bacon in large skillet over medium heat until crisp; drain on paper towel. Remove all but 2 Tbls bacon fat from skillet. Add shallots and saute' 1 to 2 minutes until slightly golden. Remove from heat; stir in vinegar. Add green beans, salt and pepper; toss to coat. Crumble bacon on top. Serves 8.

easy tomato cream soup

I took advantage of my husband being out of town on business this week to make some new recipes for myself that I knew he would not like. It's just been within the past year that I've learned to like tomatoes. I use the term "like" loosely, as I am still pretty picky with what I have a tomato on or with. I still wouldn't pick one up and eat it like an apple, however I can now have them on a salad or sandwich without immediately picking them off. This soup recipe looked great, not to mention it takes all of maybe 10 minutes to throw together.

Easy Tomato Cream Soup
2 cups milk
1 can diced tomatoes, undrained*
1 pkg cream cheese, softened
1/4 cup coarsely chopped fresh basil
1/2 tsp salt
1/8 tsp pepper

Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan, heat through. *After tasting the soup, I actually thought it could use a little more tomato flavor, so add more tomatoes if you wish.

Barefoot Bloggers: Chinese Chicken Salad and Croque Monsieur (not eaten together!)

I've been pretty busy this month with various things and didn't get around to trying these recipes before the date they were suppose to be posted. Luckily, I did get them made before the end of the month...yay! One thing I enjoy about the Barefoot Blogger group is that I am "forced" to try recipes that I would otherwise skip right over in the cookbooks. Most of the recipes have been wonderful and sometimes they are fine to try once. My husband and I both agreed that this month's recipes were decent, but weren't anything special according to our taste buds. These fall in to the "try once" category.

The first recipe is for Chinese Chicken Salad (found in Barefoot Contessa Parties!) and was chosen by McKenzie. I felt the sauce was a little much for this salad. I reduced the recipe to serve two and I really tasted the toasted sesame oil in the dressing. If you choose to try this dish, I would taste the dressing as you add ingredients and adjust to your liking.

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature. Serves 12.

The second recipe for the month of April was Croque Monsieur (found in Barefoot in Paris)selected by Kathy.2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. Serves 4-8.

PS. It's almost my turn to select a recipe! It looks like the group will make the recipe I pick at the end of June. Decisions, decisions....what should I choose?

Two recipes for Cinco de Mayo

I was looking for something that my husband and I could snack on while watching the NCAA Men's Basketball tournament this past week. I needed it to be filling enough to be counted as dinner, but also something we could enjoy in front of the TV...ah! We really don't sit in front of the TV to eat very often, so it's a treat when it happens. Both of these recipes could easily be made for Cinco de Mayo coming up and I'm sure they would be a crowd pleaser!

Creamy Black Bean Dip
2 pkgs (8 oz each) cream cheese, cubed
1 can (15 oz) black beans, rinsed and drained, divided
3/4 cup shredded cheddar cheese
6 green onions, chopped
1 1/2 tsp ground cumin
Topping:
1/4 cup shredded cheddar cheese
2 Tbls diced fresh tomato
2 Tbls chopped green onion

In a food processor, cover and process cream cheese until smooth. Add half of the beans. Cover; pulse until blended. Transfer to a bowl; stir in cheese, onions, cumin and remaining beans. Cover, refrigerate 8 hours or overnight. Just before serving, garnish with the cheese, tomato and onion. Serve with tortilla chips. Yield: 3 cups.

Fresh Corn Salsa
1 1/2 lb firm ripe tomatoes, chopped
1 medium jalapeno pepper, chopped
1 cup fresh corn
1/4 cup finely chopped red onion
1/4 cup cilantro or fresh parsley
1/4 cup zesty Italian dressing

Chop tomatoes and jalapeno pepper; place in large bowl. Add corn, red onion and cilantro; mix lightly. Add dressing; toss to coat. Makes 24 (2 Tbls) servings.

Roasted Vegetable Pasta

Sorry for the long stretch between posts! I just returned home after being gone for some time and am finally getting back in the swing of things....like cooking. I tried a new recipe last night, that with some tweaking, could end up on my make-again list. I'm thinking a pinch of nutmeg would be good to add to bring out the fontina cheese. (A picture will follow soon...just need to get around to uploading them!)

Roasted Vegetable Pasta (ToH-Dec/Jan 09)
4 small zucchini, halved lengthwise and cut into 1-inch slices
2 large onions, cut into wedges
2 medium yellow summer squash, halved lengthwise and cut into 1 inch slices
1 cup fresh baby carrots, halved lengthwise
2 Tbls olive oil
3 1/2 cups uncooked fusilli pasta
2 cups shredded fontina cheese
1 1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes in sauce (omitted)
1/2 cup grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper


In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-inch baking pans. Bake at 450 degrees for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350 degrees. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper. Stir in vegetable mixture. Transfer to a greased 9x13 baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly. Serves 16 (3/4 cup each).

veggie chips

I was looking for something a little different to have with grilled hamburgers and came across this recipe. The only issue we had with the "chips" was the baking temperature/time. Next time, I will up the temperature to 450 degrees from the 375 in which the recipe calls. These were not as crunchy as I would have liked, but I feel increasing the oven temp would help.

Baked Veggie Chips (ToH Dec/Jan 09)
1/2 lb fresh beets (about 2 medium) - omitted
1 medium potato
1 medium sweet potato
1 medium parsnip
2 Tbls canola oil
2 Tbls grated Parmesan cheese
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
dash pepper

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat. Arrange in a single layer in two ungreased 15x10x1-inch baking pans. Bake at 375 degrees for 15-20 minutes or until golden brown, turning once.

Happy Thanksgiving!

We are having a pretty low key Thanksgiving this year and since I only cooked enough for the two of us, I decided to try some new recipes. They are updated versions of the traditional side dishes. Have you ever tried Paula Deen's Sweet Potato Balls? They are wonderful! It was hard giving up my Aunt Jo's sweet potato casserole this year, but it was nice trying something new. I also cooked the turkey breast in the crock pot - a first for me. I made my mom's egg noodles, some glazed carrots, rolls, and we had the leftover Thanksgiving Twofer pie from this week's Tuesday's with Dorie.

Glazed Carrots

16 oz baby carrots

1/4 cup butter

1/4 cup packed brown sugar

1/2 packet of ranch dressing

Cook carrots until desired doneness. Drain. In same pot mix butter, brown sugar, and ranch dressing. Add carrots and heat until warm. Serves 4-6.

Sweet Potato Balls (Paula Deen)

4 large sweet potatoes

2/3 cup packed brown sugar

2 Tbls orange juice

1 tsp orange zest

1/2 tsp freshly grated nutmeg

2 cups shredded coconut

1/2 cup granulated sugar

1 tsp cinnamon

8 large marshmallows

Bake the potatoes until tender, then peel and mash them (the potatoes can be baked the day before). Stir in the sugar, orange juice, zest, and nutmeg. Toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, then roll the balls in the coconut mixture. Bake at 350 degrees for 15-20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

Chicken Piccata and Buttermilk Mashed Potatoes

I needed a main dish to go along with Herb Roasted Onions from yesterday's post and found a recipe for chicken and mashed potatoes off of the Food Network website. Both of these recipes are from Barefoot Contessa (Ina Garten) and she served them with the Herb Roasted Onions. I figured if she served them together, it must be good!



Buttermilk Mashed Potatoes
Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy. Serves 2-3.

Chicken Piccata
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving


Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. Serves 2.