Simple Angel food cake with berries and cream

Simple Angel food cake with berries and cream

For a quick dessert that will “oooh-la-la” your friends assemble:

Prepared Angel Food Cakes, sliced in half
Homemade whip cream or 8oz tub of cool whip
Fresh berries (strawberries, blackberries, raspberries, etc)

Place half of angel food cake on a dessert platter. Top with half of whip cream. Top with remaining angel food cake and remaining whip cream. Top with fresh berries.

Serves 8

~Information in the kitchen~

~Information in the kitchen~

Leeks: the white root ends on this allium are what we eat (the sturdy green leaves are fibrous). Leeks’ many thin layers trap dirt, so to clean them, cut off the root end, then rinse under running water. Usually sliced thin, leeks have a mild, buttery onion flavor when cooked.

Scallions: slender scallions, also called green onions, are often mistaken for very young bulb onions. In reality, they’re a distinct variety that will never be bulbous. Use both the white and green parts, unless a recipe specifies otherwise. While the white part can be cooked, the green stems are best when used raw- they can burn quickly.

Chives: although usually used like an herb, chives are actually classified as an allium. The tender green tubular stalks have a fresh, delicate onion flavor without any lf the heat. They’re best used raw or added at the end of cooking so they hold their color.

Yellow onions: These are the most versatile and commonly used onions (88% of US onion crops are yellow). They’re very pungent when raw, but the heat disappears when cooked. Fresh varieties with thin skin, are milder than the storage onions with thick skin.

White onions: They’re just as pungent as yellow onions, but white varieties tend to have a sharper, cleaner flavor, and a slightly shorter shelf life. Mexican cuisine uses white onions almost exclusively, primarily due to availability and tradition.

Red onions: These onions tend to be a little less pungent than white or yellow varieties and their rings are often irregularly shaped. They’re best used raw so their purplish-red hue stays vibrant. Red onions turn a muddy color when sautéed, but hold their color when grilled or broiled.

Shallots: thin-skinned shallots grow in clusters. With their fine layers, they’re like small, tender onions that have a more delicate flavor and texture, and are also more expensive. Use raw, or cook them for subtle oniony flavor.

Pizza sauce and toppings

Pepperoni Pizza:
Brush dough with olive oil, then top with fresh mozzarella, sliced pepperoni, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced fresh spinach, grated parmesan cheese, coarse sea salt, and red pepper flakes.

Mediterranean Pizza:
Brush dough with olive oil then top with cubed fontina, slices of salami, quartered marinated artichoke hearts, and slivered kalamata olives. Sprinkle with diced fresh tomatoes and grated parmesan cheese. Add torn fresh basil leaves when the pizza is off the grill.

Sausage Pizza:
Brush dough with olive oil, then top with grated white cheddar, cooked and sliced thin Italian sausage, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced red onion, grated parmesan cheese, coarse sea salt, and crushed red pepper flakes. Add torn fresh basil before serving.




Oven-Roasted Tomato Sauce:
Combine:
8 cups Roma tomatoes, quartered (4lb)
1 cup yellow onion, chopped
4 cloves garlic, whole
2 teaspoon kosher salt
1 teaspoon red pepper flakes
1 teaspoon granulated sugar
Combine tomatoes, onion, garlic, salt, pepper, and sugar in large casserole dish.

Toss with:
½ cup olive oil
Toss with olive oil and roast 35-40 minutes until tomatoes have softened in an oven at 450 degrees.
Remove from oven and mash with potato masher, keeping tomatoes a bit chunky.

Stir in:
½ cup fresh basil, chiffonade (finely chopped)
Stir in basil.

Pizza Dough

Pizza Dough
Makes enough for (4) 12” pizzas
Total time: 15 minutes + 3 hours for rising

Combine:
1 cup warm water
1 Tablespoon granulated sugar
1 package (1/4 oz) active dry yeast (2 ¼ teaspoons)
Combine water, sugar and yeast. Proof until foamy, about 5 minutes.

Mix:
2 ¼ cups flour
1 cup cake flour
1 Tablespoon kosher salt
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.

Add:
2 Tablespoons olive oil
Add oil to yeast mixture once it has proofed, then pour into flour mixture.

Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.

Punch dough down and divide into 4 balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.

Penne with Tomatoes, Basil and Garlic

Penne with Tomatoes, Basil and Garlic

1lb dried penne pasta, cooked according to package directions

¾ cup extra virgin olive oil
8 garlic cloves, thinly sliced
2lb Roma tomatoes, seeded and chopped
10 basil leaves, torn into thirds by hand
1 teaspoon red pepper flakes ( less if you want less heat)
¼ cup extra virgin olive oil
Salt and pepper to taste

Place olive oil and garlic in a large skillet over medium-high heat. When garlic begins to turn golden (doesn’t take long), add tomatoes and 1 teaspoon salt and pepper. Simmer lightly for 20 minutes.

When sauce has reduced add basil and red pepper flakes. Simmer for 3 more minutes. Remove from heat and set aside.

Cook pasta until al dente. Drain and toss with sauce, add remaining olive oil, test for salt and serve.

Herb-Breaded Chicken with Creamy Mustard Sauce

Herb-Breaded Chicken with Creamy Mustard Sauce
By: Gourmet Meals in Minutes

½ cup chicken broth
¼ cup flour
½ Tablespoon butter
1/8 cup milk
1 Tablespoon Dijon mustard
1/8 Tablespoon honey
Pinch of freshly ground black pepper
1 Tablespoon parsley, chopped
1 Tablespoon tarragon, chopped
1 Tablespoon basil, chiffonade (finely chopped)
1 Tablespoon chives, chopped
3 Tablespoons cornmeal
3 Tablespoons cornflakes, crushed into crumbs
¼ cup buttermilk
1 egg
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
2 boneless skinless chicken breasts, halved
1 Tablespoon vegetable oil

Preheat oven to 400 degrees.

Bring the chicken broth to a simmer.

Combine 2 Tablespoons flour with butter in a skillet, and mix to form paste. Whisk the paste into the simmering chicken broth. Allow the mixture to simmer until thickened, about 10 minutes.

Add the milk, mustard, honey, and pepper. Simmer for an additional 5-10 minutes, or until the flavors have combined, skimming as necessary. Season to taste with salt and pepper, set aside, but keep warm.

Separately, combine the parsley, tarragon, basil and chives in a small bowl. Combine the cornmeal and cornflakes on a sheet of wax paper; add one-half of the herb mixture.

Whisk the eggs into the buttermilk. Combine the remaining herbs with the buttermilk and transfer to a shallow dish.

Season the chicken breasts liberally with salt and pepper. Dredge each chicken breast in the remaining flour. Dip each chicken breast in the buttermilk mixture. Coat the chicken on both sides with the cornmeal mixture, shaking off excess.

Heat the vegetable oil in a large sauté pan over medium-high heat. Sauté the chicken, cooking until golden brown, about 5 minutes per side. Place the cooked chicken on a baking sheet lined with tin foil. Place the chicken in the oven for 10-12 minutes, or until cooked through. Serve with the reserved creamy mustard sauce.

Serves 4.

Chicken with Creamy Paprika Sauce

Chicken with Creamy Paprika Sauce
“Sauce is unbelievably good!”

7 bone-in chicken wings or 10 bone-in chicken thighs (about 2 ½ lb total)
1 medium onion, sliced
3 Tablespoons chicken broth
2 Tablespoons paprika
1 teaspoon salt
3 Tablespoons cold water
3 Tablespoons cornstarch
1 (8oz) container of sour cream

Place chicken and onion slices in crock pot. In small bowl combine broth and paprika; mix well. Pour over chicken. Sprinkle with salt.

Cover and cook on Low setting for 8 hours.

About 15 minutes before serving, with slotted spoon, remove chicken and onions from crock pot. Place on serving platter and keep warm.

In small bowl, blend water and cornstarch until smooth. Stir into liquid in crock pot. Increase heat to High; cook an additional 8-10 minutes or until thickened. Stir in sour cream. Pour over chicken.

Serves 5.

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad
By: French’s Mustard

¾ cup light Caesar salad dressing, divided
5 Tablespoons FRENCH’S Classic Yellow Mustard, divided
3 Tablespoons water
4 (5oz) boneless skinless chicken breasts
8oz whole grain blend rotini pasta, cooked and drained (4 cups)
2 cups cherry tomatoes, rinsed and halved
1 (5oz) bag of romaine lettuce leaves
¼ cup shredded parmesan cheese

Mix ¼ cup salad dressing, 2 Tablespoons mustard and water. Pour over chicken in resealable plastic bag. Cover and marinate in refrigerator for 30 minutes or up to 3 hours.

Grill chicken over medium-high heat about 12 minutes or until no longer pink in center, turning once. Cut into strips.

Stir remaining ½ cup salad dressing and 3 Tablespoons mustard in a large bowl. Add cooked pasta, chicken and tomatoes. Toss until well coated.

Arrange romaine lettuce on serving plates. Spoon salad over greens and sprinkle with parmesan cheese.

Serves 4.

Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas

2 skinless boneless chicken breasts, cooked or (1) pre-baked whole chicken, chicken removed and flaked
1 can black beans, rinsed and drained
2 cans of red enchilada sauce
6 white corn tortillas
1 small can of diced green chiles (4oz) drained
½ small yellow onion, diced
½ Tablespoon cumin
½ Tablespoon chili powder
Grated cheese
Sour cream and sliced black olives for topping, if desired

In a large sauce pan cook over low to medium heat, onions until clear. Add cut up chicken, black beans, green chili’s, cumin and chili powder. Let cook over low heat. In a small saucepan heat enchilada sauce until warm. One at a time dip tortilla into warm enchilada sauce until tortilla is soft. Take out and roll with chicken and black bean mixture inside. Continue until all 6 tortillas are rolled. Place in a glass 8x8 pan. Take any excess sauce and pour over the top of enchiladas. Sprinkle grated cheese over the top. Bake at 375 degrees (not convection) for 45 minutes. Garnish with sour cream and sliced black olives if desired.

Buttons and Bowknots

Buttons and Bowknots
By: Wendy Jenkins

2 cups Bisquick
2 Tablespoons sugar
½ teaspoon nutmeg
1/8 teaspoon cinnamon
½ cup milk
1 egg
¼ cup butter, melted
½ cup granulated sugar

Heat oven to 400 degrees. Mix thoroughly Bisquick, 2 Tablespoons sugar, the nutmeg, cinnamon, milk and egg. Beat vigorously.

Round up dough on lightly floured cloth-covered board; knead 5 times. Roll ½ inch thick. Cut with floured doughnut cutter.

To make bowknots, hold opposite sides of each ring, with fingers and twist to form a figure 8. Place holes (buttons) and bowknots on a parchment lined baking sheet. Bake 8-10 minutes. Immediately after baking, dip each button and bowknot into melted butter, then into sugar.

Makes about 10

“This is an old-time favorite of mine…when mom would ask what I wanted for breakfast this was it on the weekends!”

Best Ever Homemade Blueberry Pie

Best Ever Homemade Blueberry Pie
By: Rosanna

Prepared refrigerated pie dough crust (2 pack)

5 cups fresh washed blueberries
1 cup granulated sugar
¼ cup minute tapioca
Juice from 1 fresh lemon
1/8 teaspoon cinnamon

Mix the above ingredients in a large bowl until evenly coated.

Line a large deep dish pie plate with one of the refrigerated pie dough crust. Poke with fork to vent.

Fill pie pan with blueberry mixture. Dot with 1 Tablespoon of butter. Top with remaining pie crust. Fold crust under bottom to seal. Slit top with knife to vent.

Mix 1 Tablespoon granulated sugar with 1 Tablespoon of water to make “sugar water”. Brush top of pie crust with sugar water.

Bake at 400 degrees for 45 minutes. Remove from oven. Cool on wire rack completely. Serve with homemade fresh whip cream if desired, or vanilla ice cream. Keep covered in refrigerator for up to 3 days.

Crock Pot Roast

Crock Pot Roast
By: Rosanna

1 Tablespoon olive oil
2lb Beef pot roast
1 teaspoon salt
½ teaspoon black pepper
3 small yellow onions, large sliced
1 ½ cans beef broth
1 package Onion soup mix
1 can cream of mushroom soup
2 Tablespoons brown sugar
1 Tablespoon prepared honey mustard
1 Tablespoon apple cider vinegar

Heat oil in large skillet over medium-high heat until hot. Add beef pot roast; cook about 10 minutes or until browned on all sides. Sprinkle with salt and pepper.

Place sliced onions in the bottom of the crock pot (you can also add washed peeled and quartered red potatoes, washed and cut carrots, etc). Place pot roast on top of onions.

In small bowl combine beef broth, onion soup mix, cream of mushroom soup, brown sugar, honey mustard, and apple cider vinegar. Pour mixture over pot roast.

Cover. Cook on low setting for 6-8 hours.

~Consider straining left over crock pot juice to use as a homemade beef broth for another recipe~

Easy Parmesan Chicken

Easy Parmesan Chicken
By: Rival Crock Pot

8 oz fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 cubed small eggplant (optional)
1 Tablespoon olive oil
4 boneless skinless chicken breasts
2 jars prepared spaghetti sauce
½ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf
½ cup (2oz) shredded mozzarella cheese
¼ cup grated parmesan cheese
Hot cooked spaghetti

Place mushrooms and onion in crock pot.

Heat oil in large skillet over medium-high heat until hot. Lightly brown the chicken on both sides. Place chicken in crock pot. Pour pasta sauce over chicken; add spices. Cover. Cook on Low for 6-7 hours or on High (my preference) for 3 hours. Remove and discard bay leaf.

Sprinkle chicken with cheeses. Cook, uncovered, on Low 15-30 minutes, or until cheeses have melted. Serve over cooked spaghetti.

Old World Chicken and Vegetables

Old World Chicken and Vegetables
By: Rival Crock Pot

1 Tablespoon dried oregano
1 teaspoon salt, divided
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
1 small yellow onion, thinly sliced
1 small orange or yellow bell pepper, thinly sliced
1 cut-up whole chicken (3lb)
6 oz uncooked egg noodles

Combine oregano, ½ teaspoon salt, paprika, garlic powder, and black pepper in a small bowl, mix well.

Place bell peppers and onion in crock pot. Top with chicken thighs and legs, sprinkle with half of oregano mixture, top with chicken breasts. Sprinkle chicken with remaining oregano mixture. Cover. Cook on Low for 8 hours or on High for 4 hours.

Just before serving, cook noodles according to package directions. Drain. Serve chicken and vegetables over noodles.

Makes 4 servings.

Crock Pot Chicken and Rice

Crock Pot Chicken and Rice
By: Rival Crock Pot

3 cans condensed cream of chicken soup
2 cups uncooked instant rice
1 cup water
1lb boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
½ cup diced celery

Combine soup, rice and water in the crock pot. Add chicken; sprinkle with salt, pepper, and paprika. Sprinkle celery over chicken. Cover. Cook on Low 6 to 8 hours or on High for 3 to 4 hours.

Makes 4 servings.

Turkey Tacos

Turkey Tacos
By: Rival Crock Pot

1lb ground turkey
1 medium onion, chopped
1 can (6oz) tomato paste
½ cup chunky salsa
1 teaspoon dried cilantro
¾ teaspoon salt, divided
1 Tablespoon butter
1 Tablespoon flour
1/3 cup milk
½ cup sour cream
8 Taco shells

Brown turkey and onion in large skillet over medium-high heat, stirring to separate meat. Combine turkey mixture, tomato paste, salsa, cilantro and ½ teaspoon salt to crock pot. Cover. Cook on low 4-5 hours.

Just before serving melt the butter in a small saucepan over low heat. Stir in flour and remaining ¼ teaspoon salt; cook 1 minute. Carefully stir in milk. Cook and stir over low heat until thickened. Remove from heat. Stir sour cream into hot milk mixture. Return to heat; cook over low heat 1 minute, stirring constantly.

Spoon ¼ cup turkey mixture into each taco shell; keep warm. Spoon sour cream mixture over taco filling. Top with fresh chopped tomato and homemade guacamole if desired.

Steak with Blue Cheese Butter

Steak with Blue Cheese Butter

Broil or grill steak to your liking.

Blue Cheese Butter:
½ cup (1 stick) butter, softened
¼ cup crumbled blue cheese
4 teaspoons chopped green onion with tops
1 teaspoon fresh lemon juice
¼ teaspoon black pepper

Combine blue cheese butter ingredients in a small bowl and allow to blend at room temperature.

Once your steak, is ready place a dollop of blue cheese butter on top. It will melt with the heat of the steak.

Yummy~

Glazed Lemon Loaf

Glazed Lemon Loaf
By: Williams-Sonoma

Low in Fat

1 ½ cups flour
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
Finely shredded zest of 1 large lemon
Kosher salt
2 large eggs
½ cup 1% milk
¼ cup canola oil
1 teaspoon vanilla

Glaze:
1/3 cup granulated sugar
Juice of 1 large lemon (about 3 ½ Tablespoons)

Preheat oven to 350 degrees. Coat a bread pan with canola-oil cooking spray.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, lemon zest, and a pinch of salt until well mixed. In another bowl, whisk together the eggs, milk, canola oil, and vanilla until well blended. Pour the wet ingredients into the dry ingredients and mix until blended. Pour the batter into the prepared bread pan. The pan will be about half full.

Bake the bread until it is deeply browned with some golden cracks on top and it feels springy to the touch when pressed lightly in the middle, about 45 minutes. Transfer the pan to a wire rack and insert a thin knife vertically into the bread in 8-10 uniformly spaced places.

To make the glaze, in a small, heavy, nonreactive saucepan over medium-high heat, combine the sugar and the lemon juice and bring to a boil. Continue to boil until mixture is bubbling and frothy on the surface, about 3 minutes. Remove from heat and immediately pour evenly over the surface of the hot bread.

Let the glazed bread cool completely in the pan on the rack. Run a thin-bladed knife around edges to loosen the bread. Carefully invert the bread onto the rack and lift off the pan. Turn upright onto serving plate, slice thinly, and serve. Store the cooled bread tightly wrapped at room temperature for up to 4 days.

Makes 10 servings.

Roasted Asparagus with Toasted Bread Crumbs

Roasted Asparagus with Toasted Bread Crumbs
By: Williams-Sonoma

Low in Saturated Fat- Cholesterol Free

1 bunch asparagus, about 1lb, tough ends removed
3 teaspoons extra-virgin olive oil
2 teaspoons minced fresh thyme
½ cup fresh, soft bread crumbs, made from day-old coarse bread with crusts removed
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper

Preheat the oven to 450 degrees.

Spread the asparagus in a baking dish large enough to hold them in a single layer. Drizzle with 1 teaspoon of the olive oil and sprinkle with 1 teaspoon of the thyme. Toss to coat the asparagus evenly.

Roast the asparagus, stirring once halfway through the roasting time, until tender-crisp, 7-10 minutes; the timing will depend on the thickness of the spears.

Meanwhile, place the bread crumbs in a small bowl and drizzle with the remaining 2 teaspoons oil; toss to coat. Place a frying pan over medium heat. When it is hot, add the bread crumbs, reduce the heat to medium-low, and toast, stirring, until they are golden, 3-4 minutes. Stir in the remaining 1 teaspoon thyme, the lemon zest, a pinch of salt, and a grind of pepper. Remove from heat.

Arrange the asparagus on a warmed platter and sprinkle the hot bread crumbs over the top. Serve at once.

Makes 4 servings.

Red Bean Puree with Pita

Red Bean Puree with Pita
By: Williams-Sonoma

Low in Fat- Cholesterol free

1 cup dried pinto beans (7oz)
1 small red onion
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon chile powder
¼ cup tomato sauce (2fl oz)
¼ cup firmly packed fresh cilantro leaves
Kosher salt and freshly ground pepper to taste
2 pita breads
Olive oil for brushing

Pick over the beans discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3”, and let soak for at least 4 hours or up to overnight. Drain the beans. Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until very soft, 1-1 ½ hours. Drain well and set aside to cool.

Finely chop the onion and place in a food processor with the beans, cumin, oregano, chile powder, tomato sauce, and cilantro. Process until smooth. Pour into a bowl and stir in ½ teaspoons salt, or more to taste. Season with pepper. You will have about 2 cups.

Preheat the oven to 400 degrees. Lightly brush 1 side of the pita breads with olive oil and place on a baking sheet lined with tin foil. Bake until crisp, 6-8 minutes. Remove and transfer the pita breads to a wire rack to cool.

Cut each pita bread into 8 equal wedges. Place the bowl of dip on a platter and arrange the pita wedges around the bowl and serve.