a Chef's Journey
...to your home!
Recipe for March 2010 I love March - the winds blow, kites are flying and sheets and towels Salad: 2 to 3 bunches broccoli, cut in bite size pieces 15 oz. can black beans 4 strips bacon, cooked, cooled and crumbled 1/2 medium red onion, cut in thin slices 1/2 cup golden raisins, softened in boiling water, then drained 1/3 cup toasted pine nuts Dressing: 1 cup mayonnaise 1/2 cup sugar 2 to 3 T. cider vinegar Toss together the salad ingredients in a large bowl; set aside. In a small bowl, whisk together the mayonnaise, sugar and vinegar; pour over the salad and combine. Chill in the refrigerator for a couple of hours to allow the sugar to dissolve. Eat well, stay safe and hug your family everyday! Crust: 3. Press crust mixture into bottom (NOT SIDES) of a 9" springform pan. 1. Once cheesecake is chilled, remove the sides of the springform pan & place the cake on a rack set over a b. sheet. Slow-Cooker Chicken & Refried Bean Gravy 1 can spicy refried black beans 10 oz. can Enchilada sauce 1 medium onion, halved and thinly sliced 2 cloves garlic, thinly sliced 2 chicken breasts, halve each lengthwise into paillards Combine the refried beans and Enchilada sauce together and pour 1/2 cup of this mixture into the crockpot; top with chicken paillards and the onions and garlic slices. Pour the remainder of the bean/enchilada sauce over all. Cook on low for 8 hours. 30 minutes before serving, cook and mash potatoes or cook rice to serve with the chicken and gravy. Recipe for December 2009 Kim’s Beef Picadillo 1 lb. ground beef 2 14-oz. cans stewed tomatoes 3 green onions, finely chopped 3/4 cup sliced pimiento 3/4 cup slivered almonds 1/4 tsp. dried oregano 1 tsp. salt 1/4 tsp. pepper Garlic powder and crushed red pepper to taste 6 oz. can tomato sauce Freito Corn Chips In a large skillet, brown the ground beef and add the tomatoes, onions, pimiento, almonds, oregano, salt & pepper, garlic powder and red pepper flakes and tomato sauce. Heat thoroughly, pour into a bowl and serve with the chips. Merry Christmas everyone! Mushroom-Broccoli Chowder Chop your veggies in the morning and putting this chowder together at night is a snap! For those of you who like a little zing in your soup, try a couple shakes of your favorite hot sauce. 2 cups chicken broth 1 cup broccoli florets 1 1/2 cups sliced mushrooms or 8 oz. canned 1/2 cup chopped onion 2 T. butter 2 T. flour 1/2 tsp. salt Black pepper to taste 1 1/4 cups milk 10 oz. pkg. frozen whole kernel corn, thawed or corn cut from 3 ears 1/2 roasted red bell pepper, chopped In a saucepan bring the broth and broccoli to a boil; reduce heat and simmer for 5 minutes. Remove from heat and set aside. Sauté mushrooms and onions in the butter until just soft, 4 minutes. Blend in the flour, salt and pepper and cook stirring for 1 minute; then add milk and cook, stirring often until thickened. Cook and stir 2 minutes more. Add the broccoli/broth mixture, corn and roasted peppers; just heat through. Taste and adjust seasoning. Makes 5 cups. Happy Thanksgiving!! Eat well, stay safe and hug your family everyday! Marshmallow Cream Cheese Fruit Pizza One of my family’s favorite desserts growing up was dipping fruit in a mixture of cream cheese and marshmallow crème ~ seems like no matter how full we all are, we always have room for this and now we can have it as a pizza too! Pizza Dough/Crust: 1 tube prepared sugar cookie dough Sauce: 8 oz. cream cheese, softened Jar of Marshmallow Crème Pizza Topping: Fresh fruit of your choice Powdered sugar Spread cookie dough on a cookie sheet and bake per directions. While cooling, mix softened cream cheese and marshmallow crème together and spread on cookie dough when dough is cool. Arrange fruit over the top and sprinkle with powdered sugar and chill until serving. Eat well, stay safe and hug your family everyday! Potato Salad with Corned Beef 2 lbs. red potatoes, cut in 1/2" slices 1/4 cup sweet pickle relish 2 T. white vinegar 1 1/2 tsp. celery seed Salt & pepper 1 1/2 cup diced cooked corn beef 1 cup sliced green onions 1 cup thinly sliced celery 6 T. mayonnaise 3 hard-cooked eggs, quartered for garnish Cook the potato slices in hot salted water for 8-10 minutes until done; cool 10 minutes. Put the potatoes in a large bowl and season with the vinegar, celery seed, salt and pepper. Add the corn beef, onions, celery and mayonnaise; mix to combine thoroughly. Garnish with egg wedges and chill. CJ's tip: Grill 2 ears of corn, let cool until easy to handle; cut the kernals off the cob and add to the salad for an added taste treat. 16 oz. can Spicy Refried Beans 8 1/2 oz. avocado dip 1 small can diced green chilies, drained 1 small can sliced black olives, drained 1-2 tomatoes, diced 1/4 lb. (1 cup) grated sharp cheddar cheese 1/2 of a medium red onion, diced ---- A bag of corn chips On a large platter, layer all the ingredients in the order they are listed indenting each layer 1/4- to 1/2-inch from previous layer. Stick corn chips around the edge of platter and serve with additional chips. 12 servings as an hors d' oeuvre, but will serve 4 for dinner on a hot night when you Marshmallow Cream Cheese Dip 8 oz. pkg. cream cheese, room temperature 7 oz. jar marshmallow crème Assorted fruit: strawberries, pineapple, grapes, bananas, melons, whatever is in season Combine softened cream cheese and the marshmallow crème; mix until well blended. Serve with the assorted fruits. Eat well, stay safe and hug your family everyday! Hash can stretch leftover beef or pork roast to feed an entire family. Topped with a couple of fried eggs, you have a satisfying breakfast. But it doesn't have to made just for breakfast, hash is great as a quick and easy dinner. Old Fashioned Hash Hash: 1 1/2 cup coarsely ground or minced cooked Beef or Pork 3 coarsely grated or minced cooked potatoes 1/2 medium onion, coarsely grated or minced 1 coarsely ground or minced green bell pepper 1/4 cup chopped fresh parsley or 2 T. dried 1/2 tsp. salt 1/4 tsp. pepper 2/3 cup evaporated milk Topping: 1/3 cup crushed corn flakes 1 T. olive oil Preheat oven to 350°F. Oil a large loaf baking pan; set aside. Combine all the hash ingredients and form into a loaf in the baking pan. Combine the corn flakes and olive oil and sprinkle over the loaf of hash. Bake 30 minutes or until heated thru. Allow to sit for 10 minutes before removing from the pan. Slice and serve with ketchup and/or mustard. 4 – 6 servings. Eat well, stay safe and hug your family everyday! Beef Picadillo Dip 1 lb. ground beef Eat well, stay safe and hug your family everyday! HAMBURGER PIE makes 4-6 servings 1 lb. ground beef 1/2 cup chopped onion 16 ozs. can cut green beans, drained 1 can condensed tomato soup 5 medium potatoes, cooked 1/2 cup warm milk 1 egg, beaten 1/2 cup shredded American Cheese In a large skilled, cook meat and onions until the meat is lightly Eat well, stay safe and hug your family everyday! Onion Gratin 3 large white onions cut in half and thinly sliced. 5 T. butter 2 eggs 1 cup sour cream 2/3 cup grated Parmesan cheese Salt & pepper, to taste Preheat oven to 425°F. Beat eggs until light and frothy; add sour cream, salt and pepper; and for a quick meat dish to go with the onions ~ CJ's tip: Recipe for week of February 13, 2009 Heat the oil over medium heat in a skillet; sprinkle chops with In a bowl mix together the cranberry sauce, chicken stock, ketchup, Spray the crockpot with cooking spray; then spoon in a Cover and set the crockpot to low; cook for 8-9 hours. The gravy will be great served with mashed potatoes, I look forward to offering another recipe for you next week ~ until then
hung out smell so fresh and wonderful. We're also being teased
with warming sunshine.
This month, I'm giving you an old recipe for Broccoli salad that I
have updated for my next book, Black Beans & Corn, by adding
black beans and pine nuts. They add flavor and texture to an old
favorite! Hope you enjoy it.
Broccoli and Bean Salad
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Recipe for February 2010
Hello to all who are still checking in to see a new recipe!!
My computer is finally fixed and I think we're on the
right track for a few months now.
Back to cooking and fun. This is Valentine's Day month,
so we need something really yummy and bad for us.
Chocolate-Glazed Irish Cream Cheesecake will
hit the spot for all of us. I hope you enjoy it.
Chocolate-Glazed Irish Cream Cheesecake
6 graham crackers
1/4 cup unsalted butter -- melted
Filling:
1 1/2 pounds cream cheese -- room temp
7 Tbsps sugar
1 tablespoon all-purpose flour
2 large eggs
6 Tbsps Irish cream liqueur
6 Tbsps sour cream
1 tsp vanilla extrac
Glaze:
1/2 cup whipping cream
9 ozs good-quality semisweet chocolate -- chopped
Garnish:
1 oz white chocolate curls (estimated qty)
raspberries for garnish (~2-3)
1 sprig mint for garnish
Crust:
1. Oven to 350°
2. Finely grind graham cracker; add butter & blend till combined.
4. Bake crust till golden brown, ~8 min.
Filling:
1. Using an elect. mixer, beat cream cheese & sugar till smooth. Add flour, then the eggs, one at a time, beating till just combined.
2. Add remaining ingredients.
3. Pour filling into the pan & bake for 10 min. at 350°.
4. Reduce oven temp. to 250° and continue baking till set, ~40 min. longer.
5. Cool. Cover & chill in refrigerator overnight.
Glaze:
1. Bring cream to a simmer; remove from heat & add chopped chocolate.
2. Stir till melted.
3. Cool till glaze is lukewarm.
To Complete:
2. Pour glaze over the cheesecake, spreading w/offset spatula to cover top and sides; allow excess to drip onto the sheet.
3. Let glaze set before serving.
Garnish:
Place slice of cheesecake back of plate, top w/white chocolate curls. On either side, place 3 berries and a mint sprig.
Eat well, stay safe and hug your family everyday!
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Recipe for January 2010
I sure hope this is not an omen of how 2010 is going to be for me.
In this case I'm late because of my computer ~ I know just enough
about them to get me in trouble.
It would be hard to find an easier, more satisifying dinner than this slow-cooker dish.
Add a salad or fruit platter, rice or mashed potatoes and dinner is ready.
So good on a wintry night too.Add a salad or fruit platter, rice or mashed potatoes and dinner is ready. So good on a wintry night too.
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It may be snowing where you are, or like it is here in the
Pacific Northwest...raining! Either way, it's time for
hot goodies and here's one of the most versatile
dishes ever.
Picadillo can be used as a dip and it's also wonderful tossed with pasta or rice for an easy and fast dinner. Also, we like to use it as a sauce over a cheese omelet or frittata. I'd love to hear your ideas how to use it.
Eat well, stay safe and hug your family everyday!
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Recipe for Month of November, 2009
I'm so far ahead of myself I'm even posting November's recipe
a day ahead of time!
The Pizza book is at the printers
and will be available after Nov. 22nd ~ finally.
So, with time on my hands, I can think about other things for a while.
Such as the next three cookbooks I have in my head screaming
to be released.
But it is time for you all to have another recipe to try. This one will
probably be in one of the next books.
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Recipe for Month of October, 2009
I couldn't believe it when September happened, but
my goodness now October is already here???
Christmas is just around the corner.
Speaking of Christmas, I now have a wonderful idea for
an easy, inexpensive present you can give all your cooking
friends - use for a stocking stuffer or add to a basket of
goodies.
I'm speaking of my new book that is having the finishing touches
put on it right now and will be on the market by the end of
the month, fingers crossed. See my home page for details, but
I'll say here that the title is, Pizza, Pizza, Pizza!!
So, to start things off, here is a recipe from the new book -
it's easy, fast and so delicious.
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Recipe for Month of September, 2009
SEPTEMBER! It can't possbily be September already, can it?
We still have time for summer barbecuing and outdoor eating,
so here's a sald with just a little difference ~
adding corned beef ~ it's wonderful as a side dish
or serve it as a main dish salad. Grill some
garlic bread, make up a fruit platter and you're
all set! Enjoy the last days of summer.
Eat well, stay safe and hug your family everyday!
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Recipe for Month of August, 2009
It's hot!!! Even up here in the Pacific Northwest, it has been
in the 80s and low 90s - not a common occurance. So, let's
have easy, cool food. Walking Tostado has been in our
family since my old friend, Susan, brought it to a neighborhood
party at least 35 years ago. It is really an hors d' ouevre but
it is so filling that sometimes we have ruined our dinners having
it beforehand. On a hot night what a perfect dinner, just layer
the ingredients and dinner is ready.
And for dessert, what could be simpler than dipping fresh
fruit in a wonderful combination of marshmallow creme and
cream cheese? Stay cool and just enjoy your food!
Walking Tostado
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Recipe for month of July, 2009
CJ’s tip: Hash is even more flavorful if you have leftover gravy to substitute for the evaporated milk.
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Recipe for month of June, 2009
Years ago we made this picadillo dip every superbowl ~ it's a great make ahead dip that everyone enjoys. You can also use it as a filling when making empanadas, as a topping for pasta, slices of eggplant or top a baked potato with it also. But enjoying it cold on a hot summer day with a nice glass of wine is probably my favorite way to serve it.
14 oz. can diced tomatoes with juice
14 oz. can stewed tomatoes with juice
3 green onions, finely sliced
3/4 cup sliced pimiento
3/4 cup slivered almonds
1/4 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
6 oz. can tomato sauce
Garlic powder & crushed red pepper to taste
Frito corn chips
In a large skillet, brown the ground beef and add the rest of the ingredients, except the corn chips.
Heat thoroughly, pour into a bowl and serve with the chips. Makes 8 cups.
CJ’s tips: Toasting the almonds adds a nice flavor to the Picadillo.
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Recipe for month of May, 2009
Here's a salad that goes so well with grilled meat or poultry ~ it is made ahead, so everything is ready as soon as you're done grilling. I've added different ingredients to the salad, like grated cheddar cheese and/or toasted pine nuts. Just have fun with it.
Marlene's Broccoli Salad
2-3 bunches broccoli, cut in bite-size pieces
4 strips bacon, cooked, cooled and crumbled
1/2 a medium red onion, cut in thin rings
1/2 cup golden raisins, softened in boiling water, then drained
Dressing:
1 cup mayonnaise
1/2 cup sugar
2-3 T. cider vinegar
Mix dressing ingredients together and toss with
the salad ingredients.
Refrigerate for a couple of hours for the flavors
to blend and the sugar to dissolve.
Eat well, stay safe and hug your family everyday!
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A note to you all ~ it is said as we get older time flies,
but this is getting ridiculous! Where is the time going?
I'm thinking I can stay on top of offering one new recipe
a month, so starting May 1st, I'll get my act together
and have some wonderful dishes for everyone to try.
Until then ~
Eat well, stay safe and hug your family everyday!
P.S. Must tell you all I made the Chicken Carinci
(see the recipe below) yesterday and served it
with mashed cauliflower (mixed with a little sour cream,
cream cheese, butter, and parmesan) and it's delicious
together!
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Recipe for week of March 27, 2009
I apologize for being late this week and thank you
to those of you who let me know ~ it's nice to know folks
look forward to the ideas each week.
I'm afraid we were just goofing off - making sausage
with a friend and having too much fun.
browned and onion is tender. Add 1/2 tsp. salt and dash of pepper.
Add drained beans and soup; pour into greased 1 1/2-qt. casserole.
Mash potatoes while hot; add milk and egg.
Season with salt and pepper. Spoon in mounds over casserole.
Sprinkle potatoes with cheese.
Bake in 350° oven for 25-30 minutes.
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Recipe for week of March 20, 2009
Years ago this dish was called "Gourmet Onions," but it always
seemed too pretentious to me. It wasn't long before
family and friends referred to it as "Onion Gratin."
Serve it along side your choice of meat or poultry ~
it compliments any meat dish.
(You’ll want 4 cups of onions)
Sauté onions in butter until transparent. Place them in a greased
1 1/2- to 2-quart au gratin dish or flat casserole.
mix together. Pour over onions and sprinkle with cheese.
Bake for 20-25 minutes. Serves 8.
Mix together peach preserves, Dijon mustard and honey;
brush over pork chops just before they are done grilling.
Eat well, stay safe and hug your family everyday!
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Recipe for week of March 13, 2009
Attie's Corned Beef
This is my absolute favorite way to cook a corned beef ~
I thank my friend, Attie, everytime I make this dish.
Cooking the brisket to 210° F. may sound overcooked,
but the brisket is full of tough connective tissue
that won't break down until it gets to around 200° F.
At this point, it will be fork tender.
CJ's tip:
And, if you have leftovers, this will make the most wonderful
tasting corned beef and muenster sandwiches ever!!
Approximately a 2 1/2 lb. corned beef
1 onion
3 cloves garlic, smashed
12 black peppercorns
1 bay leaf
2 11-oz. each bottles of Guinness Draught
(may be a little more than needed,
but we all agree more beer can't hurt.)
1/3 cup molasses
2 T. brown sugar
Preheat oven to 375° F.
Lay your brisket in a deep baking pan. If the meat is too big,
cut it into more mangeable pieces. Discard the seasoning mix,
if one's included. Next throw in the onions, garlic,
peppercorns and bay leaf.
In a mixing bowl mix the beer, molasses and brown sugar
and pour over the meat until about 2/3 covered
(supplement with water if needed).
Cover tightly with foil and bake for 4 hours;
at this time start checking the internal temperature
with an instant thermometer. It's done when the
temperature reaches 210° F.
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CJ's tip:
Roasted potatoes, onions and cabbage makes a good side dish
in addition to the cabbage rolls, see last week's recipe.
And we can't forget Irish soda bread - here comes the controversy.
Sugar in soda bread??? Some, me included, love it, others think
it blasphemy. Here, you're getting a recipe with sugar.
Every good corned beef needs a soda bread for sopping up
all the wonderful jus from the meat. Here's my favorite.
Soda Bread
4 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
1/4 cup granulated sugar
2 cups buttermilk
Preheat oven to 425° F.
Lightly grease a 9" round cake pan or a 9X5" loaf pan.
Sift flour, baking soda, cream of tartar and salt together
into a large bowl. Stir in the sugar; make a well in center and
add the buttermilk. With a fork, work the milk into the flour
until a soft dough is formed.
Turn into the prepared pan and bake for 10 minutes.
Reduce temperature to 400° F. and bake until bread
is golden brown and firm to the touch, about
45 minutes. Let cool slightly before slicing. Makes 1 loaf.
This bread dough also makes a great top crust for meat
and game pies when rolled out to approximately 1/4" thickness.
Eat well, stay safe and hug your family everyday!
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St. Patrick's Day is coming up shortly, so how about some recipes
that kind of say Ireland. Cabbage rolls are so tasty and fun
to put together ~ so that's my offering for this week.
Recipe for week of March 6, 2009
Cabbage Rolls
1 egg
Salt and a dash of pepper
1 tsp Worcestershire sauce
1/4 cup finely chopped onion
2/3 cup milk
1/2 lb. ground beef
1/2 lb. ground pork
3/4 cup cooked rice
6 large cabbage leaves
1 can condensed Tomato soup
1 T. brown sugar
1 T. lemon juice
In a bowl combine egg, 1 tsp. salt and pepper, Worcestershire
sauce, onion and milk; mix well. Add the beef, pork and rice;
mix together with a fork. Set aside.
Immerse the cabbage leaves in boiling water for 3 minutes or
until limp; drain. Remove the heavy center vein of each leaf
up to about 2 1/2 inches.
Place 1/2 cup meat/rice mixture on each leaf at the stem end; fold in sides
and roll up to enclose the filling. Place each roll in a lightly oiled baking dish.
Blend together the soup, brown sugar and lemon juice. Pour this mixture
over the cabbage rolls. Bake uncovered in a 350 F. oven
for 1 1/4 hours. Baste once or twice with the sauce.
Makes 6 servings.
Here are a few side dishes which go well with the cabbage rolls:
Steamed carrots sauteed in a little butter and honey
Your favorite Baked Beans
Mashed potatoes
Eat well, stay safe and hug your family everyday!
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Recipe for week of February 27, 2009
Chicken Carinci
I developed this dish for a customer years ago and it turned out so well,
it was added to my catering menu. It's much tastier with the
skin left on, but it certainly can be enjoyed using skinless pieces.
This recipe is from the upcoming book, a Chef's Journey...Home.
2 T. Olive oil, divided
2 large garlic cloves, minced
3 T. capers, drained, coarsely chopped
2 T. brown sugar
1/4 cup balsamic vinegar
1/2 cup dry white wine
6 chicken breast halves or thighs, skin on or off
Salt & freshly ground black pepper
Preheat oven to 375 F.
Combine the garlic, capers and brown sugar in a small bowl and set aside.
In another small bowl combine the vinegar, wine and 1 T. of the olive oil;
set aside.
Spray a 9"X12" baking dish with cooking spray and place chicken
so edges are touching in the prepared dish, skin side up.
Rub chicken with the other 1 T. olive oil; sprinkle with salt and pepper.
Rub the garlic mixture over the pieces and
drizzle with the vinegar and wine.
Place the chicken in the preheated oven, uncovered,
and bake until done to an internal temperature of 165F.,
basting with the juice twice during the baking time of 40-45 minutes
or until the chicken is done.
Remove chicken to a serving platter and drizzle some of the
sauce over and around the chicken; pass the rest
of the sauce separately.
Eat well, stay safe and hug your family everyday!
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Recipe for week of February 20, 2009
Corn Surprise
This dish is a wonderful way to stretch a pound of hamburger and the
whole family will love the combination of flavors.
It makes a large casserole, but it freezes very well
and heats nicely in the oven;
or put in two dishes and freeze one for later.
4 slices bacon
1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1/2 bell pepper, roughly chopped
8 oz. long pasta
1 can cream style corn
1 can cream of tomato soup
3/4 cup (3 oz.) cheddar cheese, grated and divided
3/4 cup (3 oz.) Swiss cheese, grated and divided
1 small can sliced mushrooms, drained
2-3 shakes Tabasco sauce
Fry bacon until crisp; remove from skillet, cool and crumble. Set aside.
Pour out any collected bacon fat, but don't clean skillet.
Add the ground beef, onion, garlic and bell pepper and cook until
the beef is no longer pink. Set aside off the heat.
Break the long pasta in half and cook according to pkg. directions;
drain and pour into a large mixing bowl.
Add to the pasta the meat mixture, bacon, corn, tomato soup, half of the cheddar and Swiss cheeses, and mushrooms; mix together.
Pour into a buttered baking dish and top with remaining cheese.
Bake in a 350 F. oven for 35-40 minutes until bubbly.
Serves 10-12
Eat well, stay safe and hug your family everyday!
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Crockpot Cranberry-Sauced Pork Chops
2 T. vegetable oil
4 pork chops or steaks
Flour for dusting the chops
Salt & pepper
1 medium onion, cut in half and thinly sliced
16 oz. can jellied cranberry sauce
1 cup chicken stock
1 1/2 cup ketchup
1/2 T. cider vinegar
1 1/2 tsp. dry mustard
salt and pepper. Dredge the chops in flour and carefully
lay them in the hot skillet. Brown nicely one side.
Turn over and cook just 2 minutes on the 2nd side.
Remove to a plate and set aside, but don’t clean the skillet.
vinegar and dry mustard; pour into the skillet and cook
over low heat just until all the brown bits of food
on the bottom of the skillet have come loose
and are mixed into the sauce.
(This is called deglazing the pan.)
layer of cranberry sauce, top with 1/3 of the onion slices.
Layer two of the pork chops, browned side up, and top with
more sauce and another 1/3 of the onions.
The last layer, add the other two pork chops,
top with the rest of the onions and
spoon the remaining sauce over all.
When ready to serve remove the chops to a platter;
stir to mix the sauce and onions together and
pour over the meat. Pass the rest of the sauce
in a separate bowl. 4 servings.
rice, polenta, or a pasta of your choice and,
of course over the chops.
eat well, stay safe and hug your
family everyday!
Add a salad or fruit platter, rice or mashed potatoes and dinner is ready. So good on a wintry night too.
a Chef's Journey to your home!
Tagine Cooking ~ Chicken Thighs
Roasted Chicken with Risotto
Walking Tostados with Margaritas
A few dishes that I would love to share with you ~ just let me know if you're interested.
