Sep 05

Italian Sausage with Bow Ties

This quick and easy recipe will make your family think you worked harder than you will making dinner. The creamy sauce with the sausage is just delicious! If you prefer more sauce with your pasta, as I do, use less than the pound of pasta. I also just add a few pinches of the red pepper flakes instead of a half teaspoon. Enjoy!

Italian Sausage with Bow Ties

1 pkg.(16-oz.) bow tie pasta
1-lb. bulk Italian sausage
1/2 C. chopped onion
1-1/2 tsp. minced garlic
1/2 tsp. crushed red pepper flakes
2 cans (14 1/2-oz each) Italian stewed tomatoes,
drained and chopped
1-1/2 C. heavy whipping cream
1/2 tsp. salt
1/4 tsp. dried basil
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, cook sausage, onion, garlic and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in the tomatoes, cream, salt and basil. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally.

Drain pasta; toss with sausage mixture. Garnish with Parmesan cheese.

Yields: 5 servings

Aug 15

Kielbasa Kabobs

These tasty kabobs are brushed with a cranberry sauce that adds a hint of sweetness to them. Sausage, grilled peppers and onions; how good is that, all in about 10 minutes. I have also made this by frying the sausage, peppers, and onions on the stove, then whisking the sauce ingredients in a bowl, adding it to the pan, stirring until the sauce thickens. This is great served over rice. Enjoy!

Kielbasa Kabobs

1/4 C. sugar
1 Tbsp. cornstarch
3/4 C. cranberry juice
2 Tbsp. cider vinegar
2 tsp. soy sauce
1-lb. fully cooked Kielbasa or Polish sausage, cut into 1 1/2-in. pieces
1 medium sweet red pepper, cut into 1-in. pieces
1 medium green pepper, cut into 1-in. pieces
1 medium onion, cut into 1-in. pieces

In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil, cook and stir 1-2 minutes or until thickened. On metal or soaked wooden skewers, alternately thread sausage, peppers and onions. Grill, uncovered, over medium to high heat for 8-10 minutes or until veggies are done to your liking. Turn and brush with glaze occasionally.

Yields: 8 servings

Aug 12

Coconut Pancakes (with Coconut Syrup)

I was reading that in Thailand coconut pancakes are common street food. They are different from the pancakes we make here in the US; made from rice flour, thinner and sometimes served as a dessert. Since my husband loves anything made with coconut and loves pancakes, I decided to try some for breakfast. After many batches, made a little different each time, we realized we prefer the fluffy pancakes we are used to eating. Reducing the milk by 1/4 cup made the consistency a little fluffier and not as thin. Adjust to your family’s liking. Enjoy!

Coconut Pancakes (with Coconut Syrup)

Pancakes:
1 C. flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 C. coconut milk
1 1/2 Tbsp. coconut or canola oil
1 egg
coconut, toasted

Coconut Syrup:
rest of can of coconut milk
honey or maple syrup to your liking

In a large mixing bowl, stir together the flour, sugar, baking powder, and salt. In a smaller bowl, whisk together the coconut milk, oil, and egg. Add the wet ingredients to the dry, stirring well to combine.

Heat a greased frying pan or griddle over medium heat. Ladle about 1/4 cup pancake batter into the middle of the pan. When covered with bubbles around the sides, flip and cook the other side. Once your pan is good and hot you may need to adjust the heat.

Toast coconut on the stove over medium heat stirring frequently, or in an oven on 300 for 20 minutes, stirring every 5 minutes until browned.

To make the Coconut Syrup: Simply combine the coconut milk and the honey or syrup, stirring well.

Sprinkle toasted coconut over pancakes.

Aug 08

Granola

I love watching the Chew on ABC, and this is Clinton Kelly’s favorite granola recipe. When I first made this I was surprised at how much my husband loved it. Great by itself, in yogurt, or add some to your cereal. This is a basic recipe that you can change-up the ingredients to your liking. Enjoy!

Granola
3 C. old-fashioned (not quick cooking) oats
1/2 C. almonds
1/2 C dried coconut (flaked or grated)
1/2 C. sunflower seeds
1/2 C. sesame seeds
1/2 C. peanut oil
1/2 C. honey
1/2 C. golden raisins
1/2 C. dried cranberries

In a large bowl, mix the oats, almonds, coconut, sunflower seeds, and sesame seeds together. In another bowl, mix the peanut oil and honey together. Combine both mixtures. Mix in golden raisins and dried cranberries.

Divide and spread on 2 large baking sheets. Bake at 250 for about 1 hour, stirring once or twice, until browned to your liking.

Aug 04

Bourbon Peach Cobbler

Cobbler is a perfect way to end a summertime meal. Another delicious recipe I love from Tyler Florence. Cooked and served in a cast iron pan adds your down-home flair. This peach cobbler is not on the sweet side, though you could add extra sugar if you would like. Whipped topping, vanilla ice cream and caramel sauce are all great toppings for your cobbler. Enjoy!

Bourbon Peach Cobbler

8 peaches, peeled and sliced, about 6 to 8 cups
1/4 C. bourbon
3/4 C. sugar, divided, plus more for dusting
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
12 Tbsp. (1 1/2 sticks) cold unsalted butter, plus 2 Tbsp. for skillet
Heavy cream for brushing

Heat the oven to 375.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put into the oven on a baking sheet to catch any drips.

Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Aug 01

Grilled Salmon with Orange Glaze

While I was typing this post it dawned on me that I have so many salmon recipe, when just a few short years ago I would have never cooked salmon due to the strong taste salmon has. When I realized the huge benefits of eating salmon I knew I needed to find recipes that removed that strong taste, and I did. Here is why a “Harvard investigator” says this delicious recipe is good for you: High omega-3 fat in the salmon. Antioxidants in the orange rind, scallions and the garlic. Anticoagulant activity in the ginger. Eating fatty fish could prevent an astounding 80% of sudden deaths from heart attacks. So get out your grills and enjoy!

Grilled Salmon with Orange Glaze

1/2 C. orange marmalade
2 tsp. sesame oil
2 tsp soy sauce
1/2 tsp. grated fresh ginger root
1 garlic clove, crushed
3 Tbsp. white rice vinegar (or other white vinegar)
1 lb. boneless, skinless salmon fillet, cut in four pieces
6 scallions, thinly sliced with green (optional)
1/4 C. toasted sesame seeds (optional)

Combine marmalade, sesame oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame seeds.

Jul 28

Chicken Parmigiana

A fresh, delicious way to have chicken parmesan from your own kitchen. I watched Tyler Florence from the Food Network make this a few years ago, and it became a favorite. I love this fresh marinara sauce instead of the heavier spaghetti sauces that are often used. When using a chicken breast instead of a cutlet, it’s a good idea to pound it out a little. Add a crisp salad and garlic bread and enjoy!

Chicken Parmigiana

1/4 C. olive oil, plus 3 Tbsp.
1 medium onion, chopped
2 garlic cloves minced
2 bay leaves
1/2 bunch fresh basil leaves
2 (28-oz.) cans crushed tomatoes
Pinch of sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper

4 skinless, boneless, chicken breasts (about 1-1/2 lbs)
1/2 cup all-purpose flour
Freshly ground black pepper
2 large eggs, lightly beaten
1 Tbsp. water
1 C. dried plain bread crumbs
1 C. freshly grated Parmesan, plus extra for sprinkling
1/2 C. chopped flat-leaf parsley leaves
2 tsp. garlic powder
1 (8-oz.) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked

Preheat the oven to 350 degrees. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add some hand-torn basil, reserving the rest for finishing the chicken. Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup Parmesan, chopped parsley, and garlic powder and pepper. Stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the chicken and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Jul 23

Smoky Potato Rounds

If you’re like me and love a loaded baked potato you are going to love these potato rounds. Once you have the potatoes baked, these appetizers come together quickly. They will go fast so make plenty! Enjoy!

Smoky Potato Rounds

2 large baking potatoes
1/3 C. barbecue sauce
1/2 C. shredded cheddar cheese
6 bacon strips, cooked and crumbled
1/2 C. sour cream
3 green onions, thinly sliced

Scrub and pierce potatoes. Bake at 375 for 45 minutes or until almost tender. When cool enough to handle, cut each potato widthwise into 1/2-in. slices. Place on a greased baking sheet. Brush with barbecue sauce; sprinkle with cheese and bacon.

Bake for 8-10 minutes or until potatoes are tender and cheese is melted. Top with sour cream and onions.

Yield: 1-1/2 dozen.

Jul 18

Blueberry Bread Pudding

This is out of this world good! I had never had bread pudding before trying this, I guess I’ve been missing out. Delicious warm or at room temperature. Make sure you invite your friends over to help you eat this one, since it is rich, and makes a lot. Enjoy!

Blueberry Bread Pudding

3 eggs
4 C. heavy whipping cream
2 C. sugar
3 tsp. vanilla extract
2 C. fresh or frozen blueberries
1 pkg. (10 to 12 oz.) white baking chips
1 loaf (1 lb.) French bread, cut into 1-in. cubes

Sauce:
1 pkg. (10 to 12 oz.) white baking chips
1 C. heavy whipping cream

In a large bow, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.

Transfer to a greased 13×9 baking dish. Bake, uncovered, at 350 for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Jul 14

Oven Baked Fajitas

Seen this on a friends Facebook page and just had to try it. Another simple and quick way to have dinner ready in a hurry. While this is in the oven you can set up your fajita bar. If you don’t want any heat from the diced tomatoes and green chilies try using a can of plain diced tomatoes. Enjoy!

Oven Baked Fajita

1 lb. boneless, skinless chicken breasts, cut into strips
2 Tbsp. vegetable oil
2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. seasoned salt
1 can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Preheat oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.