Summer Time and the food is good enough to share!

Wanted to share 3 recipes I made recently that were a total HIT at a recent party.
My daughter E. found 2 of the recipes and another came by on my Facebook page.

Smoked Mozzarella Dip

She is not lying when she says it’s amazing, creamy and tasty.
We served it with French bread.
Word to the wise…do not skip the non-stick spray in the pan, it’s a hot mess!

The other dish that was gone in no time was Lime Shrimp salad

Seriously using all the good stuff like avocados and shrimp makes a difference and it’s good for you!

And then there was the Mango Raspberry Rose Sangria my daughter found and was such a success we had to remake it 3 times!

INGREDIENTS per batch.

1 mango, peeled, pitted, flesh thinly sliced lengthwise
1 cup raspberries
5 tablespoons raspberry liqueur
1 bottle (750 ml) rose wine
4 cups (32 ounces) chilled lemon-lime sparkling water
Ice

DIRECTIONS

In a pitcher or large bowl, combine mango, raspberries, raspberry liqueur, and rose wine. Stir to combine and refrigerate 1 hour.
Add ice cubes and sparkling water and enjoy!

Happy Thanksgiving!

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From our family to yours, Happy Thanksgiving.

I’m cooking up a feast, Turkey, cranberries, stuffing and “peertjes” pears in red wine sauce.

Repost from last year my recipe for “peertjes”

Ask any Dutch person about “peertjes” and they might very well drool.

Growing up this was the one dish my mom could cook to perfection, maybe because she was the queen of all things simmered/cooked forever.

I’ve always made it for Christmas, and for the last 21 years for Thanksgiving as well, because it is a bit of a fancy side dish. One that doesn’t really fit well with an every day meal for us.

 

Peertjes or Pears in Red Wine sauce.
(this will serve up to 6 people)

6, hard Anjou pears
Bottle of cheap red wine
1/2 cup sugar
2 cloves (optional)
1 teaspoon cinnamon

 

Peel pears and cut in 4 parts
Bring pears, wine and all other ingredients to a boil
Lower heat and let simmer until pears are soft.

You can bind the wine sauce with a little bit of corn starch if you want to eat it warm.
I always let the pears cool off and we eat it cold.

 If you do bind it with corn starch, take a little bit of the sauce and stir a table spoon of corn starch until smooth.

Transfer to pan with pears and gently mix corn starch mixture in with pears/wine sauce.

 

Enjoy!

The blog will be back on Monday!

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Chicken Waldorf Salad

When I was in Culinary school I learned how to make this salad.
I can’t believe it took until today to make it again.
It has the sweetness of the grapes and the crunchiness of the apple making this a nice fresh salad for lunch.
I added chicken and swapped out one tbs of mayo for a tbs of yogurt.
(and until I find out what caused my allergy reaction there are no walnuts)

4-8 ounces of chopped cooked chicken
1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper

In a medium sized bowl, whisk together the mayonnaise and the lemon juice.
Add 1/2 teaspoon of salt,
1/4 teaspoon of fresh ground pepper.
Mix in the chicken, apple, celery, grapes, and walnuts.

Enjoy!

Just Plum!

In last weeks farm box were 6 plums, that never ripened enough to be eaten.
Not wanting to throw them out I decided to experiment and use them in a dish.
A friend did cook this recipe before I put it in the blog and she felt the plum sauce did not thicken enough for her.
It’s not very crucial to have the sauce really thick, it’s the flavor that counts so don’t overthink it too much!

1 chicken breast per person
4-6 small plums
1 tbs balsamic vinegar

1-2 cups chicken stock, enough to cover plums and chicken
pepper, salt and 2 cloves garlic
1 tsp curry powder

Cut plums in 4 parts
Cover bottom of crock-pot with plums, one layer of chicken breast and cover with the balsamic vinegar and broth.
Add salt, curry powder, pepper and garlic.

Let simmer on high for 2 hours and low for another 2.5 hours.
Turn the chicken after you have cooked it for 2 hours.
The plum sauce should thicken some, if it looks too thick add a little broth.

Chicken will fall apart nicely.

I added sliced mushrooms 30 minutes before the time was over.

My boys ate this with rice.

Fiesta time and an easy recipe

I had bought a watermelon on impulse and then the weather went much much cooler.
And as it turns out, I’m the only one wanting to eat watermelon in this house.
After a week of eating it on my own I was about ready to toss it.
One can only eat so much of the same food, right?
Food Network Magazine to the rescue!
They had a fish taco recipe with a watermelon salsa that looked very appealing.

I made it in a small portion seeing that Himself had raised an eyebrow when I showed him the recipe.
But EVERYONE ate it and liked it.
The combo of the watermelon with the spice of the jalapeno was amazing.

This *will* be a repeat and a great salsa to take to parties.
I labeled it low-carb/ gluten free because you can omit the taco’s and still have a great dish.
(The original recipe was done with sea bass)

Fish taco’s with watermelon salsa.

4 cups diced seedless watermelon
1/2 small shallot, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound cod fillets, you want to get “chunky” pieces because otherwise it falls apart while grilling.
1 teaspoon chipotle chile powder
1 avocado, sliced

Make the watermelon salsa: Combine the watermelon, shallot, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Himself and Bubble Wrap Boy ate this with crunchy taco’s, College Girl preferred a soft taco.
I also had tossed 1 pound of shrimp in chili powder, garlic and salt and grilled those as well.

I served this with avocado.

Criss Cross Apple Sauce.

Today College Girl is getting her wisdom teeth out and yesterday we stocked up on all the foods she can eat for the next few days.
In the produce box from last week there were 4 apples, perfect for home made apple sauce.
Any sweet apple will do, you might adjust the amount of sugar or use Stevia or Splenda to make it sugar-free.

4 sweet apples (I use either Gala or Honey Crisp apples)
1 cup apple juice (or water)
1/2 lemon, juiced
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon

Cut apples in wedges
Add all ingredients together in a pan and let simmer until apples are soft
Add a dash of nutmeg to the apples.
You can mash the apples or leave as is.
We like to eat them cold so refrigerate the sauce if you do too.

Enjoy!

Let them eat pie!

Himself has a big heart and a weak spot for people needing help.
For a year now a young lady comes by on Sunday night twice a month selling fruit, Mango and oranges in the winter and strawberries in the spring and summer.
Not being able to say “no thank you” he buys a flat from her every time. I take some to work, Himself cuts up the remainder and in the freezer I now have 8 cups of frozen strawberries.
Two weeks ago I signed up for organic fruit and vegetable delivery from a nearby farm.
In the box that came today was some lovely produce.

See that pretty red stuff on the right? It’s rhubarb, I don’t like rhubarb. My mom used to make this dessert with it and I can still taste it in my memory.
Himself was pretty happy with it and requested a pie.
So after a search on the web I found this recipe.
It solves my strawberry abundance as well as take care of the Rhubarb and I know it will make for a happy Himself.

Strawberry-Rhubarb pie.

1 cup regular sugar
1/2 cup brown sugar
3 tbsp. flour
1/4 tsp. ground cinnamon
3 cups rhubarb, cut into 1/2″ pieces
2 to 3 cups sliced fresh strawberries
1 egg slightly beaten
1 tbsp. butter
2 pie crusts

In large mixing bowl, place clean sliced strawberries and rhubarb.
Sprinkle on the top of the fruits; both white and brown sugars, flour, and ground cinnamon.
Gently toss to coat all of the fruit.
Let stand for about 15 minutes.
Meanwhile, prepare and roll out one of the pie crusts in to a deep dish 9″ pie pan (glass preferred). Push down to fit the pan nicely, take a fork and poke a few spots on the bottom.

Stir the fruit gently again but this time add the slightly beaten egg (saving a few drops for the top of the crust).
Place mixture into prepared unbaked crust.
Once you level it to your liking add a tablespoon of butter to the top of the fruit (I add four thin slices), place the other prepared crust to the top of the fruit.

Take both the bottom and the top crusts and pinch or roll them together then flute to make it pretty.

Take the reserved egg and pour this on top of the crust and spread it all over; you do not need much because all you want this for is to sprinkle regular sugar on top of the crust. Sprinkle the sugar over the egg.

Cut slits on the top crust which allows steam to escape.

Bake at 350°F for approximately 1 hour.

Enjoy!

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