Nov 13

White Bean Bisque

This is a great recipe for two. It’s quick and full of flavor. A sausage topping with parmesan crisps add a little zip to the soup. Just add a salad or a sandwich. When using your blender, remember to place a kitchen towel over the lid and hold to prevent a mess with the hot liquid. If you have an immersion blender that will work also. Enjoy!

White Bean Bisque
1/4 C. shredded Parmesan cheese
Cayenne pepper
1/4 lb. bulk Italian sausage
2 Tbsp. chopped onion
1 tsp. olive oil
1 garlic clove, minced
1 can (15-oz.) cannellini beans, rinsed and drained
1 C. chicken broth
1/4 C. heavy whipping cream
2 tsp. sherry, optional
1 tsp. minced fresh parsley
1/8 tsp. salt
1/8 tsp. dried thyme

Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined baking sheet. Spread into 1-1/2 in. circles. Sprinkle with a dash of cayenne. Bake at 400 for 5-6 minutes or until light golden brown. Cool.

In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm.

In the same pan, saute garlic for 1-2 minutes or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly.

Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.

Yields: 2 servings

Nov 10

Zesty Italian Dressing

Italian salad dressing is one of my favorites. I wanted to make it myself so I could control the ingredients. I found this great recipe at thekitchn.com and loved it. The plus is there is no sugar added, and I can limit the amount of salt used. It’s quick, easy, and delicious. Enjoy!

Zesty Italian Dressing
1 C. canola oil
1/4 C. white wine vinegar
2 Tbsp. red wine vinegar
1 large clove garlic, minced
2 Tbsp. finely chopped shallots
2 Tbsp. finely chopped red bell pepper
2 tsp. Dijon mustard
1 tsp. honey
1 tsp. kosher salt
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
pinch of red pepper flakes
Fresh ground pepper to taste

Combine all ingredients and whisk until combined. Taste and adjust seasonings. The dressing should keep in the refrigerator a couple of weeks.

Yields: 1 1/2 cups

Nov 07

Honey-Lime Grilled Chicken

Just 3 ingredients to make this quick and delicious marinade that will perk up your chicken. Easy for any night of the week! Enjoy!

Honey-Lime Grilled Chicken
1/2 C. honey
1/3 C. soy sauce
1/4 C. lime juice
4 boneless skinless chicken breast

In a resealable plastic bag, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal and refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Oct 31

Pumpkin-Swirl Cheesecake Bars

Cheesecake being my weakness, this is my favorite holiday desert. Pumpkin pie, cheesecake and gingersnaps all in one bite! The hardest part is waiting four hours for it to sit in the refrigerator. Enjoy!

Pumpkin-Swirl Cheesecake
25 Ginger Snaps, finely crushed (about 1 1/2 C.)
1/2 C. finely chopped pecans
1/4 C. (1/2 stick) butter, melted
4 pkg. (8-oz each) cream cheese softened
1 C. sugar, divided
1 tsp. vanilla
4 eggs
1 C. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

Heat oven to 325. Mix crumbs, nuts and butter; press onto bottom of 13×9 pan.

Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.

Oct 27

Mediterranean Lentil Salad

This is a refreshing salad packed full of protein, fiber and vitamins. A dressing of olive oil, lemon juice and a splash of red wine vinegar keeps this salad light and fresh tasting. Feel free to change-up the veggies or leave out the olives like me if you don’t like them. Lentils are one of the most nutritious and economical foods in the world, so give them a try if you haven’t yet. Enjoy!

Mediterranean Lentil Salad

1 C. dried lentils
1 large lemon, zested and juiced
2-3 Tbsp. extra virgin olive oil
splash red wine vinegar
big pinch of coarse salt and fresh ground pepper
2 carrots, small diced
2 celery, small diced
handful of chopped kalamata olives
1/2 seedless cucumber, small diced
4 oz. crumbled feta

Cook lentils according to directions. Drain lentils well and place in a large glass mixing bowl. Add zest of lemon, juice, olive oil, vinegar, salt and pepper to lentils and stir. Taste for seasoning and set aside to cool.

Add your diced carrots, celery and olives to your bowl of lentils and combine. If serving immediately add cucumber and feta cheese. If not immediately you may want to add those right before serving. Taste for salt and pepper before serving.

Oct 24

Fish Tacos with Tomato & Avocado Salsa

When I first heard of fish tacos they didn’t sound too appetizing to me, but that has changed since trying them. They are prepared so many ways. This is one way I prepare the fish, plus a salsa that I love. So simple, healthy, and delicious. Enjoy!

Fish Tacos with Tomato & Avocado Salsa

Tomato & Avocado Salsa

1 large tomato, diced
1/4 C. diced red onion
1/2 jalapeno, minced
2-3 Tbsp. lime juice
1/4 tsp. kosher salt
1/8 tsp. freshly ground pepper
1/2 avocado, diced
1/4 C. chopped fresh cilantro (or parsley)
Pinch of cayenne, if desired

Fish Tacos

1/4 C. flour
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. celery salt
1/4 tsp. paprika
1 egg
dash of hot sauce
1/2 C. panko bread crumbs
2 medium tilapia fillets
2 tsp. canola oil

To prepare salsa, combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in medium bowl. Stir in avocado and cilantro. Add cayenne if you are using.

To prepare tacos, combine flour and spices on one plate, combine egg and hot sauce on another, and panko bread crumbs on a third. Dredge fish with the flour, then with the egg, and then the bread crumbs. Heat oil in a large nonstick skillet over medium-high heat. Add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

Yields: 2 servings, 2 tacos & about 3/4 cup salsa each

Oct 20

Italian Sausage Soup

This is an easy but hearty soup to put together which makes it a great weekday or weekend meal. Warm cornbread, garlic bread or just Italian bread would be great along side a bowl. If you want a kick to your soup add a spicier sausage. I often cut this recipe in half since it is just my husband and I. Choose just one or two cans of beans instead of halving each can. Enjoy!

Italian Sausage Soup
1 (16-oz.) pkg. sweet Italian sausage, casings removed
1 yellow onion, chopped
1 C. minced celery
1 C. minced carrot
3 (14-oz.) cans beef broth
2 (14.5-oz) cans diced tomatoes with basil, oregano, and garlic
1 (16-oz.) can red kidney beans, drained
1 (16-oz.) can light red kidney beans, drained
1 (15.5-oz.) can great northern beans, drained
2 C. ditalini pasta (short tubes)
1 tsp. salt
1 tsp. ground black pepper

In a large Dutch oven, cook sausage, onion, celery, and carrot over medium-high heat until sausage is browned and crumbles. Drain well. Stir in broth, tomatoes, and beans; bring to a boil over medium-high heat. Reduce heat, and simmer for 20 minutes. Add pasta; simmer for 8-10 minutes, or until pasta is tender. Stir in salt and pepper. Serve immediately.

Yields: 8-10 servings

Oct 14

Petite Pumpkin Spice Donuts

Fall has begun and I couldn’t wait to make these donuts again! I like to think of them as a little healthier, since they are baked not fried. They are warm and spicy, and great with a cup of coffee on a cool morning or afternoon. Enjoy!

Petite Pumpkin Spice Donuts
1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 C. vegetable oil
1/2 C. brown sugar
1 egg
1 1/2 tsp. vanilla extract
3/4 C. canned pumpkin
1/2 C. milk
Frosting:
1 C. powdered sugar
1 1/2 Tbsp. milk

Preheat oven to 350. Spray your mini donut pans and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes). Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, mix the powdered sugar and milk together for the frosting. Drizzle over donuts.

Yields: 24 donuts

Oct 02

Creamy Ham Fettuccine

This is one of those great recipes that is quick, easy, plus comforting all in one. It is a great way to use up left over ham. Change it up by using broccoli instead of peas, and pancetta instead of ham. Enjoy!

Creamy Ham Fettuccine

1/4 C. Panko bread crumbs
1/4 tsp. dried parsley flakes
3 Tbsp. butter, divided
3 Tbsp. finely chopped onion
1 clove garlic, minced
2 Tbsp. all-purpose flour
3/4 C. chicken stock
1 1/4 C. milk
1 1/2 C. (6-oz.) sharp white cheddar cheese, shredded
Salt and Pepper, to taste
Pinch of nutmeg
2 C. cubed fully cooked ham
1/2 lb. cooked fettuccine
1 C. frozen peas

In a small skillet, cook bread crumbs and parsley in 1 Tbsp. butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside.

In a large skillet, melt the remaining butter. Add onions and cook a minute. Add garlic and cook 30 seconds to a minute more. Whisk in flour until smooth; gradually add the chicken stock and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Add a pinch of nutmeg, and salt and pepper to taste. Stir in the ham, fettuccine and peas. Sprinkle with bread crumb mixture.

Sep 29

Refrigerator Bread-and-Butter Pickles

Pickles are another one of my favorites. I have not mastered canning so, making refrigerator pickles which are fast and easy, I don’t have to wait long to enjoy them. With the natural sweetness of the vegetables there is no need to add sugar to these pickles. Enjoy!

Refrigerator Bread and Butter Pickles

1-lb. sweet onions halved and cut into 1/4-in. thick slices
1-lb. Kirby cucumbers, cut into 1/4-in. thick slices
2 garlic cloves, thinly sliced
2 Tbsp. kosher salt
2 C. apple cider vinegar
1 1/2 C. sugar
1 tsp. mustard seeds
1/2 tsp. ground turmeric

Toss together first 4 ingredients in a large bowl. Cover and let stand 1 hour. Transfer to a colander; drain 20 minutes. Pack into 3(1-pt) jars, filling to 1/2 inch from top.

Bring vinegar and next 3 ingredients to a boil in a small saucepan over medium-high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Let stand 5 minutes.

Pour vinegar mixture over onion and cucumber mixture in jars, filling to 1/2 inch from top. Cool completely (about 20 minutes). Cover with lids, and chill 8 hours before serving. Store in refrigerator up to 2 weeks.