Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, January 22, 2017

Twice Baked Potatoes with Bacon and Eggs

Ingredients:
4 large russet potatoes
6 slices bacon
1/4 cup milk, warmed
1 cup shredded cheddar cheese (4 ounces)
2 scallions, thinly sliced, plus more for topping
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper
4 large eggs

Directions:
1. Pre-heat the oven to 375 degrees, and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
2. Meanwhile cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half, set aside.
3. Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4 inch thick shell. Repeat with the remaining potato, but discard the flesh. Add  2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl, and mash with a potato masher or a fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Season the inside of the potato skins with salt and pepper. Divide the filling among the four skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
5. One at a time, crack an egg into a small bowl, then carefully pour it into a potato. (It is ok if some of the egg white over-flows). Transfer to the oven and bake until the whites are set, 20-25 minutes. Season with salt and pepper, and top with more scallions and the halved bacon strips.

Cranberry Chicken (Colleen's Recipe)

Ingredients:
3 lbs of cut up chicken breasts
1/2 cup orange juice
1/2 cup seasoned flour
1/4 lemon juice
1/4 cup corn oil
2 cups of cranberry sauce
1 cup chopped onion

Directions:
Shake chicken pieces in a bag with the seasoned flour. Heat oil in skillet, saute chicken turning once to brown. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook slowly 40-45 minutes or until chicken is tender.

Makes 4-5 servings

Saturday, December 31, 2016

Baked Mac-and-Cheese Bites (www.purewow.com)

Ingredients:
1 pound small elbow pasta
3 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
2 cups grated white cheddar cheese
2 cups grated yellow cheddar cheese, divided


Directions:
1. Preheat the oven to 375 degrees F. Grease two mini-muffin pans with non-stick cooking spray. Recipe makes approximately 48 muffins.
2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7-9 minutes. Drain.
3. In a large pot, melt the butter over medium heat. Add the onion and saute until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4. Sprinkle the flour into the pot and stir to combine. Cook for about 2 minutes stirring constantly.
5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat stirring frequently.
6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1 1/2 cups of the yellow cheddar. Stir until the mixture is melted.
7. Stir in the cooked pasta and mix until it is every coated with the sauce. Scoop 1 1/2 to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.
8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17-20 minutes.
9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.

Sunday, December 11, 2016

Christmas Clear Toy Candy Recipe

Ingredients:
1 1/4 cup granulated sugar
Heaping 1/4 teaspoon Cream of Tartar
3 ounces water
1 teaspoon of natural flavoring
Coloring (Green, Red, Yellow)

Directions:
Combine sugar, cream of tartar and water in a saucepan and heat slowly stirring constantly until sugar is completely dissolved. Increase heat and cook to 310 degrees.

Total cooking time is approximately 25 minutes. Add a few drops of coloring and the flavoring before the final temperature is reached.

Assemble the mold prior to starting candy. Use a thick rubber band to hold the mold together.

Pour syrup into molds slowly. Fill each mold about halfway on first pass and do a second pass filling to the top. If you fill too quickly the molds may overflow.

Insert lollipop sticks immediately and let cool (approximately 5-8 minutes). If sticks lean after insertion straighten as the liquid hardens.

Separate two halves of mold. Remove candy from mold by slowly lifting the stick. If you remove the candy before it has cooled, shape may droop. If Hoya wait too long candy may break. Denser shapes take a little longer to harden. If difficulty in opening use knife point to pry open.

Makes 8 individual clear toys (two molds). Store in a cool, dry place.

Monday, October 17, 2016

Pumpkin Baked Ziti with Sage Sausage


Photo courtesy of  Chelsea Imbler




















Ingredients:
  1. 1 pound ziti or rigatoni noodles, cooked to al dente
  2. 1 pound sage sausage (can substitute for sweet Italian)
  3. 1/2 onion, diced
  4. 2 cloves garlic, minced
  5. 1 bay leaf
  6. 4 sage leaves, chopped
  7. 1/2 teaspoon nutmeg
  8. 1/4 teaspoon red pepper flakes
  9. pinch of cinnamon
  10. 1/2 cup dry white wine (like chardonnay)
  11. 1 cup vegetable stock
  12. 15 oz can pumpkin puree
  13. salt and pepper to taste
  14. 1/4 cup finely grated Parmesan cheese


   Directions:
  1. Preheat the oven to 350
  2. Brown the sausage in a skillet (preferably cast iron) over medium high heat until the fat is rendered and the sausage is no longer pink. Transfer to a bowl and reserve.
  3. In the same skillet, add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 3 minutes. Add the sage leaves, red pepper flakes, cinnamon, nutmeg, and salt / pepper to taste. Cook one more minute.
  4. Add the wine and cook until reduced by half. The heat should remain to medium high. Add the stock and stir in the pumpkin puree. Mix until everything is incorporated. The pumpkin will thicken the sauce.
  5. Stir in the sausage and transfer to a large bowl with the pasta. Mix until combined.
  6. Transfer back to your cast iron skillet (or a baking dish) and top with Parmesan cheese. Bake for 25-35 minutes until bubbly.
  7. Garnish with sage and parsley. Fried sage is good too!

Tuesday, September 6, 2016

Easy Chicken Santa Fe

Ingredients:
1 (15-ounce) can black beans, rinsed and drained
2 (15 1/2 ounce) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
2 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese

Directions:
1. In a 3 1/2 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup of salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
2. Cover and cook on the high heat setting 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not over cook or the chicken will toughen.
3. Spinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.

Serve with warm corn or flour tortillas.

Sunday, September 4, 2016

Rye Crisp

1 cup swiss cheese, finely grated
1/4 cup crisp bacon ; crumbled (4 strips)
1/4 cup of mayonnaise
1 teaspoon worsterchire sauce
1/4 cup onion chopped
1/2 of a 4 ounce can of chopped ripe olives

Mix and spread on rye cocktail bread. Cook at 375 for 10-15 minutes.