Sunday, August 20, 2017

Orzo Summer Salad

Ingredients: 

16 oz Orzo pasta
2 cups halved red/yellow grape or cherry tomatoes
1 cup slivered almonds, toasted
2 green onions, chopped
2 Tblsp. fresh basil leaves, shredded in chiffonade (thinly sliced)
4-5 ounces feta cheese crumbles
Dressing:
1 tsp Dijon mustard
½ cup olive oil
2 lemons, juiced or 2 Tblsp. Lemon juice
salt and pepper to taste

Bring a large pot of salted water to boiling and cook orzo for 8-9 minutes. Cook to tender but firm, don’t overcook. Drain and let cool. 
Whisk together dressing ingredients and let sit a few minutes. Combine and toss orzo with tomatoes, almonds, green onions, feta, and basil. Toss with dressing and add salt and pepper to taste. 

Saturday, April 22, 2017

Perfect Baked Salmon

1 Salmon fillet (about 2 pounds)
2 tablespoons butter, softened
1/4 C chicken broth or soy sauce and honey
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon dried tarragon, or rosemary, or any spice that is good with fish

Rinse salmon and pat dry.  Place in a greased baking dish.  Brush with butter.  Combine remaining ingredients; pour over salmon. 

Bake uncovered, at 425 degrees for 15-20 minutes or until fish flakes easily with fork.  160-165 degrees internal temp.
Yields:  8 servings

Dill Sauce

1/2 C sour cream
2 tablespoons lemon juice
2 teaspoons dill
1/2 teaspoon dry mustard
pinch of sugar

Heat until warm, but do not boil.

Friday, May 6, 2016

Mango Salsa Chicken Tortilla Soup


1 jar Mango Peach Salsa (from Costco)

1/2 jar Jack’s Special Salsa (also from Costco)

1/4 c. olive oil

Simmer for 10 minutes, then add:

1 1/4 tsp. cumin

2 1/2 qts (80 oz) chicken stock or broth

5-6 chicken breasts chopped up (or just use rotisserie chicken meat from Costco!)

Add one large package of frozen corn close to when you want to serve soup so it doesn’t overcook (equivalent of about 3 cans of corn drained)

Bring all ingredients to a low boil, stirring as it heats up.  Simmer for a few minutes before serving.

Serve with any variety of these:  

shredded cheese, small tortilla strips, sour cream, avocado chunks, chopped cilantro, black beans

Friday, April 15, 2016

Julie's Ghost Chili (White Chicken Chili)

Ingredients:
Chicken (I use the pre-cooked rotisserie chicken from Costco, but you could cook your own)
1 large jar of green tomatillo salsa (I use the La Victoria Thick and Chunky Salsa Verde)
1 bag of dried white navy beans
1 onion
1 clove of garlic
1 small can of green chilis
1 block of cream cheese
chicken bouillon (I use the Knorr Caldo Con Sabor De Pollo)

Method:
Soak the beans overnight (per directions on the back of the bag). In the morning, drain the beans and put them in the crockpot along with the onion (diced), garlic (minced), and the can of green chilis. Add water (per directions on the bag - 6-8 cups) and 1 Tablespoon of chicken bullion. Cook on Low for 8-10 hours. Add the cooked chicken and the jar of green salsa and cook on high for 30 minutes. Microwave the cream cheese for 1 minute, then add to the soup and stir to combine.

Tuesday, November 17, 2015

Biscoff Butterscotch Apple Pie

Crust:
1 8.8 oz package of Biscof Cookies
5 T Butter

Biscoff Butterscotch Ganache:
1/3 cup Biscoff Spread or Cookie Butter (either is fine)
2/3 cup butterscotch morsels
1 cup heavy whipping cream

Filling:
8 granny smith apples peeled and sliced
1 stick butter, softened
1 cup of quick oats
1 cup brown sugar

Preheat the oven to 350 degrees.  
For the crust: Crush the cookies into crumbs (in a food processor) and add the butter, melted. Press into the bottom of a pie tin. 
For the Ganache: 
Bring the heavy cream to a boil over medium low heat, stirring constantly.
In a separate bowl, have the Biscoff and butterscotch chips. 
Pour the boiling heavy cream over the Biscoff and butterscotch.  Mix gently with a spoon.  Once it is smooth, mix it with a whisk, until the chips are completely dissolved and there are no more little lumps
To assemble the pie:
Pour in the apples, and then pour the ganache on top.
Combine the butter, oats, and brown sugar with a fork.  Top the pie with it.
Bake for 30 minutes.  If you would like to serve your pie steaming hot, go ahead and cut in, but it will be liquidy deliciousness.  If you would like a more solid pie, refrigerate overnight.
.

Refrigerate until it thickens, between two and four hours.

Thanksgiving Stuffing

1 Cup diced celery
1 large onion, diced
1/2 Cup Butter
1 lb pork sausage (sage)
Sage and/or poultry seasoning
3-4 boxes of Mrs Cubbison's herbed stuffing mix
2 eggs
64 oz chicken broth

In a large skillet saute one cup of celery and onions combined, cooked in 1/2 cup butter until tender.  Add one pound of pork sausage, cook thoroughly. Add sage and/or poultry seasoning. Season to taste.  I put in a moderate amount.  It will look pretty green.  In a large bowl, dump 3-4 boxes of Mrs. Cubbison's Herbed stuffing mix. Pour chicken broth(3 to 4  16 oz cans) and sausage mixture over stuffing mix.    Stir and make sure all bread cubes are very moist.  Add one or two eggs so it looks kind of sticky. You may need to add a little more broth (water can be used also) to moisten the stuffing mix. Put into baking dish (or stuff part of it into turkey) and bake at 350 until baked all the way through.

Cranberry Orange Relish

1 bag (12 ounces) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless oranges, well washed and dried
1 cup sugar




Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.