Grilled Italian Sausage
Grill the sausage over indirect heat and the potato packets over direct heat. This meal saves lots of cleaning up in the kitchen.
1 ½ lbs Italian Sausage
Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil.
Place the sausage on the indirect side of the grill and close the cover.
Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture.
Leftover sausage can be used in several ways. Add it to a pasta dish or omelet. It can be chopped and used in a stuffing for summer squash. And, it makes a great sandwich with some sautéed peppers and onions.
Potatoes, Bell Peppers and Onions
4 medium red potatoes, cut into wedges, boiled until partially cooked
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine all the ingredients.
Place the mixture on a piece of heavy-duty foil (about 18 inches square).
Fold the foil around the potato mixture and crimp the edges to seal.
Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes.
Baby Spinach Salad with Sherry Vinaigrette
2 tablespoons extra virgin olive oil
1 shallot, finely diced
4 tablespoons sherry vinegar
2 tablespoons maple syrup
Salt and pepper to taste
1 pound baby spinach, washed and stems removed
3 hard-boiled eggs
3 baby beets. cooked
1/2 toasted chopped pecans
Half a red onion, sliced thin
1/2 cup crumbled blue cheese
Make the vinaigrette:
Heat the olive oil in a small sauté pan over medium heat. Cook the shallot until tender, about 5 minutes.
Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper.
Cool to room temperature.
In a salad bowl, place the baby spinach on the bottom. top with red onion, sliced egg and sliced beets.
Sprinkle pecans and blue cheese on top. Drizzle the vinaigrette over all and toss just before serving.
Do you get in a rut and eat the same things for breakfast most days? Time for a change. Below are some ideas to add interest to your breakfast meals. Wonderful fresh fruit is now becoming available in the markets, so don’t forget to make a fresh fruit salad to go with these dishes.
Jumbo Cinnamon Crumb Muffins
1/2 cup packed dark-brown sugar
1 cup self-rising flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups self-rising flour
1 teaspoon baking soda
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Prepare the topping:
In a medium bowl, stir together brown sugar, flour and cinnamon.
With a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs.
Preheat the oven to 350 degrees F.
Butter and flour two jumbo 6-cup muffin pans.
In a mixing bowl, whisk together flour, sugar and baking soda.
In a medium bowl or large measuring cup, mix together the melted butter, sour cream, eggs and vanilla.
Pour into the flour mixture and stir with a spoon just until combined.
Fill the muffin cups halfway and top with the crumb mixture.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Switch pans in the oven after 15 minutes.
Cool the muffins in the pans for 5 minutes, then transfer to a rack to cool completely.
Avocado and Egg Sandwich
Ingredients for each serving
1 slice bread (crusty artisan bread, such as sourdough, rye, Italian or French) sliced one inch thick
1 garlic clove peeled
1/2 ripe, fresh avocado, peeled, seeded and mashed
2 teaspoons olive oil
Slices of tomato
Cooked bacon, optional
Fresh cracked black pepper
Sea salt to taste
Mix the avocado with sea salt and black pepper to taste.
Toast the bread and rub one side with the garlic clove.
Spread with the mashed avocado. Top with some sliced tomatoes.
In a small nonstick skillet, heat the oil and cook the egg as desired.
Place the cooked egg on top of the tomatoes and sprinkle with salt and pepper.
Top with a little hot sauce and bacon on the side, if desired.
Barley Fruit Scones
Makes 8 scones
1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons kosher salt
4 ounces (1 stick) cold unsalted butter
2/3 cup buttermilk
1 large egg
1/2 cup homemade or store-bought marmalade or fruit jam
Vanilla sugar for sprinkling on the top of the scones
Place a rack in center of the oven and preheat to 350 degrees F.
Cover a baking sheet with parchment paper.
Whisk together in a large bowl, the flours, brown sugar, baking powder, baking soda and salt.
Cut butter into 1/2-inch pieces and add to the flour mixture.
With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs.
In a small bowl, whisk together buttermilk and egg.
Pour the buttermilk and egg into the dry mixture and mix until just combined.
Transfer the dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times.
Divide the dough into 2 equal pieces (use a scale).
Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.
Cover one disk with the marmalade or jam.
Top with the other disk and press down gently so that dough settles into the marmalade.
Seal edges by lightly pressing together.
Sprinkle the top with sugar.
Use a sharp knife, slice circle into 8 triangular wedges and place them on the prepared baking sheet, leaving a few inches between each wedge.
Place the baking pan in the refrigerator and chill the scones until firm, about 30 minutes.
Bake for 25 minutes. Scones are ready when the tops are golden brown and some marmalade has bubbled over.
Slide a thin spatula underneath them while they’re still warm and transfer to a baking rack.
1 mini red bell pepper, diced
1 mini yellow bell pepper, diced
Half a sweet onion, diced
1 ½ cups leftover cooked sliced potatoes (I used leftover creamy scalloped potatoes)
2 tablespoons butter
8 large eggs, whisked
Salt and pepper to taste
2 slices of cheese (American, Cheddar, Swiss)
Preheat the broiler.
Melt butter in an ovenproof omelet skillet. Add the peppers and onions. Saute until tender.
Add the potatoes and let cook until they begin to brown.
Pour the whisked eggs over the vegetables.
Cook until all the egg is cooked, tilting the skillet to let the uncooked egg run underneath the cooked areas.
Place the cheese on top.
Place the skillet under the broiler and cook until the cheese melts, about 2 minutes.
While my primary cooking focus is on Italian food, I am fascinated with all the cuisines of the Mediterranean region. This geographical area broadly follows the olive tree, which provides one of the most distinctive features of the region’s cooking, olive oil. The region spans a wide variety of cultures such as, the Maghrebi, Levantine, Ottoman, Greek, Italian, Provençal and Spanish. History, as well as the impact of the Mediterranean Sea on the region’s climate and economy, mean that these cuisines share similar dishes, such as roast lamb, meat stews with vegetables and tomato (such as, Spanish andrajos and Italian ciambotta) and the salted cured fish roe, bottarga, found across the region. So far in this series, I have written about Mediterranean cuisine in general and the country of Portugal. This series continues with Spain.
The Mediterranean diet is the basis of Spain’s cuisine. The regions of Andalusia and Catalonia are best known for Spain’s olive oil. It is an important ingredient in Spanish salads and soups, such as gazpacho and salmorejo ( a cold soup made with tomato and bread). Whole olives, sometimes stuffed with anchovies or pimento (red pepper paste), are eaten as appetizers and snacks, or added to stews, hot pots and salads.
Some of Spain’s fertile agricultural regions are in Navarre, Andalusia, Murcia,the Balearic Islands and Valencia. Valencia is well-known for its citrus fruits. Other essential Spanish fruit includes bananas from the Canary Islands, strawberries from Huelva and Aranjuez (Madrid), Vinalopó grapes and peaches from Calanda (Aragon).
Bread is traditionally served as an accompaniment to food, often with a little extra virgin olive oil for dipping. Bread with cheese is a common snack, and bread is also used to thicken soups and stews.
Spanish cuisine also features many rice-based recipes and paella is world-famous. Spanish paella is cooked outside on an open wood fire in a large flat-bottomed pan called a paellera and paella can include all types of ingredients including seafood, chicken, chorizo sausage, rabbit and even snails.
The regions in the north of Spain are well known for their milk and dairy products. Traditional desserts, such as cuajada (made with curd cheese) and rice pudding are made from such ingredients. Spanish cheeses include Manchego (Castile-La Mancha), Burgos (Castile-León), Cabrales (Asturias), Idiazábal (Basque Country) and Majorero (Canary Islands).
Omelets and seafood are eaten often. The most popular fish dishes contain anchovies (very common in Cantabria), cod (typical of the Basque Country), “pescaíto frito” (fried fish) in Andalusia and seafood from Galicia. Fish and shellfish are used in a myriad of ways—grilled over hot coals and served with bread and salad, fried in olive oil and served as tapas (small appetizers served hot and cold in bars and bistros throughout Spain to accompany sherry, wine, or beer) dotted through a paella, or enjoyed in a saffron-infused stew with tomatoes, fish, shellfish, potatoes and wine.
Tomatoes, bell peppers (capsicum), potatoes and zucchini have now become synonymous not only with Spanish cuisine, but Mediterranean cuisine as a whole. Other commonly enjoyed vegetables include onions, garlic, asparagus, eggplant, spinach, cabbage, cucumbers, artichokes, lettuce and mushrooms.
These vegetables are used in rice dishes, stews such as cocida (a one pot dish with vegetables, beans and chicken or meat that originated in Madrid but is eaten throughout Spain) as well as soups such as gazpacho (a cold tomato-based soup) and a wide range of salads and vegetable side dishes.
Chickpeas and white beans are used to make hearty bean stews and flavorsome soups. Lentils, such as Spanish pardina lentils, are also added to stews and soups and are used in salads. Green beans and peas are used in a wide range of dishes including paellas and hot pots.
Popular nuts include almonds, pine nuts and hazelnuts which are often ground down and used to thicken and enrich the flavor of stews, sauces and soups. Toasted almonds are also a popular snack.
Meats like dry cured Serrano ham, lamb or chorizo sausage are used in small amounts to add flavor and texture to a dish instead of being the main ingredient.
Chicken is a popular addition to stews and rice dishes and eggs are used in a variety of dishes including tortilla de patatas, a traditional Spanish omelet with eggs, potatoes and onion.
For over 700 years much of Spain was ruled by the Moors (a Muslim tribal people from the Moroccan region of North Africa) and their influence remains today in many of the seasonings used in Spanish cooking including saffron, cinnamon and cumin.
Other commonly used seasonings include smoked paprika, garlic, flat-leaf parsley, pepper, sea salt, white wine vinegar and sherry vinegar, fresh chilies, capers, wine and lemon juice. These seasonings are all used to enhance, not mask, the natural flavors of the food.
Tortilla de Patatas
1 potato, peeled and cut into small cubes
2 tablespoons extra virgin olive oil
1/2 red onion, finely chopped
1/2 green bell pepper, seeded and finely diced
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cook the potato in boiling water for 4-5 minutes. Drain.
Heat the oil in a frying pan over a medium heat and cook the onion and green pepper for 5 minutes, stirring occasionally. Add the potato and cook for 2 minutes.
Whisk the eggs together in a bowl with the parsley, salt and pepper. Pour the eggs over the vegetables in the pan, cover, and cook gently over a low heat for 8 minutes.
Remove the lid and place under a hot oven broiler to cook for a minute or until the top is set. Cut into wedges to serve.
This cold soup is delicious and refreshing—a perfect summertime meal served with bread.
1 clove garlic, roughly chopped
1/2 red onion, roughly chopped
1/2 red bell pepper, seeded and roughly chopped
1/2 green bell pepper, seeded and roughly chopped
1 cup peeled, seeded and roughly chopped cucumber
3 cups low sodium good quality tomato juice
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Garnish: chopped cucumber, onion or bell pepper
Place all ingredients in a food processor or blender and process until smooth.
Chill in the refrigerator for twenty four hours for the best flavor.Garnish with chopped vegetables, if desired.
Add a few drops of Tabasco sauce for a spicy version.
You could use ripe, fresh tomatoes instead of tomato juice, but you need to skin and remove the seeds first.
The following paella recipe serves 4, and for best results cook in a 14 or 15-inch paellera. A large shallow frying pan makes an acceptable substitute. Most Spanish Paellas are made with seafood.
Prepare the vegetables:
Finely chop: 1 red onion,1 red and 1 green bell pepper, 4 cloves of garlic and 2 tablespoons of fresh flat-leaf parsley.
1 cup of canned peeled tomatoes mashed with a fork.
Prepare the seafood:
Peel and devein 16 large shrimp
Cut 2 squid tubes into rings
Scrub and debeard 12 fresh mussels.
Cover the fish and refrigerate.
Sofrito is a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes, including paella.
To make the sofrito:
Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the chopped red onion, 2 tablespoons of parsley and 3 of the chopped garlic cloves for 8 minutes, stirring occasionally.
Add the tomatoes and 2 teaspoons of Spanish smoked paprika.
cook until all the liquid from the tomatoes has evaporated and the sofrito has the consistency of jam. Transfer the sofrito to a small bowl to cool and wipe the paella pan clean with a paper towel.
Cook the mussels:
Bring a ½ cup of water to a simmer in a saucepan. Add the mussels, cover the pan and steam on a low heat for 5 minutes. Remove the mussels and set aside, discarding any that haven’t opened.
Cook the shrimp and squid:
Heat 1 tablespoon of extra virgin olive oil in the paella pan over a medium-high heat. Add the remaining clove of chopped garlic and the shrimp and cook for 1½ minutes. Add the squid rings and cook for a 1½ minutes more. Remove the shrimp and squid from the paella pan and lightly season with salt and freshly ground black pepper. Cover and set aside.
Prepare the paella:
Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the diced red and green peppers for 6 minutes, stirring occasionally.
Add the sofrito back to the pan along with 1½ cups of Spanish Calasparra or Bomba rice and cook for a minute, stirring to coat the grains.
Add 3 cups of heated fish or chicken stock, a pinch of saffron threads, 1½ teaspoons sea salt and ½ teaspoon freshly ground black pepper. Stir to combine, and bring to a bubbling simmer. Cook for 10 minutes, uncovered without stirring. (To make sure the rice cooks evenly you will need to regularly move the paella pan around the heat source, or you can position the paella pan over two burners.)
Lower the heat to a gentle simmer and cook for 15 minutes more without stirring. After 15 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella pan from the heat.
Push the cooked shrimp, mussels and squid into the cooked rice and scatter a half a cup of defrosted frozen green peas over the paella.
Cover the pan with foil or a clean cloth and let the paella rest for 5 minutes.
Present the paella in the pan at the table with lemon wedges.
Classic Spanish Flan
Makes 12 servings
For the flan:
4 cups whole milk
2 strips lemon zest
1 cinnamon stick
5 whole eggs
2 egg yolks
1 cup granulated sugar
For the caramelized sugar-coating:
1/2 cup sugar
5 by 9-inch mold
Preheat the oven to 300º F.
To prepare the caramelized sugar-coating, spread the sugar evenly in the bottom of a small heavy saucepan and place over medium-low heat. It may take several minutes before the sugar begins to melt. Without stirring, watch the sugar closely as it begins to liquefy at the edges. All of it will slowly turn first into a yellowish and then golden syrup and finally into a brown caramel sauce.
When the liquefied sugar is turning from golden to brown, immediately remove the saucepan from the heat. (If you miss this point, the sugar will quickly turn too dark and taste bitter and you will need to discard it and begin again.)
Working swiftly, pour the liquid caramel into the flan mold and tilt to cover the bottom and sides evenly. It is important to do this transfer quickly, as the change in temperature causes the caramel to solidify rapidly. Set aside.
In a saucepan, combine the milk, lemon zest and cinnamon stick over high heat and bring to a boil. Immediately decrease the heat to low and simmer for 10 minutes to infuse the milk with the flavor of the seasonings. Remove from the heat and let cool.
In a bowl, combine the whole eggs, egg yolks, and granulated sugar and whisk until foamy. Pour the cooled milk through a fine-mesh sieve held over the egg mixture and whisk until well blended. Pour the mixture into the coated mold.
Place the mold in a large, deep baking pan or roasting pan. Pull out the oven rack, put the baking pan on it, and pour boiling water to a depth of about 1 inch into the pan to create a water bath. Bake for about 1 1/2 hours, or until set when tested with a thin-bladed knife in the center. Carefully remove the water bath from the oven, and then carefully remove the custard from the water bath and set aside to cool completely.
You can cover and refrigerate the cooled flan to serve cold, or you can serve it at room temperature. Run a knife around the inside of the mold to loosen the edges of the custard and then invert the flan onto a dessert plate.
Blueberry Yogurt Muffins
Any seasonal fruit will work in this muffin recipe. These muffins are perfect for a quick breakfast or take along to work.
12 -18 muffins depending on the size of your pans.
1 1/2 cups whole wheat flour
2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat plain yogurt
1/4 cup packed brown sugar
2 tablespoons canola oil
1 1/2 cups fresh or thawed frozen blueberries
Chopped walnuts for the top of the muffins
Preheat the oven to 375°F. Coat a 12 -18 cup muffin pan with cooking spray.
In a large bowl, whisk together the flour, wheat germ, baking powder and salt.
In a small bowl, whisk together the eggs and yogurt. Whisk in the sugar and oil.
Add to the flour mixture and stir just until the dry ingredients are moistened. Stir in the blueberries.
Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle chopped walnuts on top. Press them down lightly.
Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Transfer to a wire rack and cool slightly.
Store the muffins in a covered container for up to 1 day at room temperature or up to 1 month in the freezer.
Honey Oatmeal Bread
This bread is delicious toasted and it make wonderful French Toast.
3 cups unbleached bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
2 teaspoons instant yeast
1 1/3 cups lukewarm milk
In the bowl of an electric mixer with the paddle attachment, combine all of the ingredients, mixing to form a dough that holds together.
Switch to the dough hook and knead the dough for 5 minutes or until it is smooth.
Place the dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly oiled surface and shape it into a log.
Place the log in a greased 9″ x 5″ loaf pan, cover the pan with lightly greased plastic wrap and allow the dough to rise for 60 to 90 minutes, until it crests 1″ over the top rim of the pan.
Bake the bread in a preheated 350°F oven for 45 minutes, or until an instant-read thermometer inserted into the center registers 190°F.
If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Yield: 1 loaf.
Blackberry Buckwheat Pancakes
Despite the name, buckwheat is not related to wheat, as it is not a grass or a cereal. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel. It’s completely gluten-free and unrelated to wheat and all the grasses in the wheat family. So it’s a popular substitute for wheat for those who are gluten-intolerant. When ground into flour, the flour makes delicious pancakes and waffles. If you find the taste too strong, you can use all-purpose flour for half of the recipe amount. I store the flour in my freezer to keep it from spoiling. For more information on the health benefits of buckwheat visit the World’s Healthiest Food site.
¾ cup fresh or frozen and thawed blackberries
1 cup buckwheat flour
1 tablespoon honey
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg, beaten
2 tablespoons unsalted butter, melted
1 cup buttermilk
Heat a well-seasoned griddle, cast iron skillet or nonstick pan on medium heat.
Whisk together the dry ingredients—the flour, baking powder and baking soda—in a mixing bowl. In Pour the melted butter over the dry ingredients and start stirring.
Beat the egg and honey into the buttermilk with a fork. Add in the buttermilk/egg mixture and melted butter into the dry ingredients and stir only until everything is combined.
Stir in blackberries.
For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Spread the batter into a circle that’s about 4 inches in diameter.
Cook over medium heat until the pancakes are brown, turning to cook the second side when bubbles appear on the pancake surface and the edges are slightly dry for 1 to 2 minutes more.
Serve with Maple Syrup.
Sunday Breakfast-Huevos Rancheros
See directions below on how to cook dried beans and how to make refried beans.
For 2 servings
¼ of a medium onion, chopped
2 cups of your favorite salsa
2 tablespoons jarred chopped jalapenos
½ teaspoon chili powder,
2 corn tortillas
4 large eggs
2 ounces queso fresco cheese, crumbled
1 cup refried beans, see recipe below
Prepare the refried beans according to the directions below.
Heat the oven to 150°F, and place two serving plates in the oven to keep warm.
Heat a teaspoon of olive oil in a large nonstick skillet on medium high, coating the pan with the oil as it heats.
Add one tortilla to the pan, and cook until crispy on one side, turn over and cook the second side. Place the tortilla on a plate in the oven. Repeat with the second tortilla.
Using the same skillet that was used for the tortillas, add the salsa, jalapenos, chili powder and onion. Bring to a boil and reduce to a bubbling simmer.
Crack 4 eggs into the skillet with the sauce and cook for 4 – 5 minutes for runny yolks, more for firmer eggs.
To serve: spread a ½ cup of the refried beans over the tortilla. Top 2 fried eggs, half of the salsa mixture and half of the cheese.
Repeat with the second tortilla. Serve immediately.
This recipe can be prepared ahead and reheated in the microwave while you cook the eggs.
1 tablespoon olive oil
¼ of a medium onion, diced
1 clove garlic, minced
1/2 teaspoon chili powder
2 cups cooked pinto or black beans or 1 (15-ounce) can, low-sodium, drained and rinsed
1/3 cup low-sodium chicken or vegetable broth or bean cooking water
Salt and pepper
Heat the oil in a medium skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more.
Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste.
How To Cook Dried Beans
1 pound dried beans
¼ teaspoon baking soda
4 cups low-sodium chicken or vegetable broth
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon kosher salt, plus more if needed
Place the beans in a bowl or pot with the baking soda, cover with cold water and allow to soak overnight. Drain and rinse before proceeding.
In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic and onion. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
Then add the salt and stir. Cover and continue simmering until the beans are tender, about 30-45 minutes Taste for seasoning.
Set aside 2 cups for the refried beans and save the remainder for another recipe.
This is the right time of year to buy asparagus. They are in season and the price is low. Of course, you will get tired of them, if you cook asparagus the same way each time you serve them. Have you tried asparagus in a quiche or an omelet? Delicious – give it a try. Double the ingredients and make a second quiche for the freezer.
1 refrigerated pie crust for a 9 inch pie, at room temperature
1 bunch asparagus, trimmed
3 slices bacon
1 shallot, minced
1/4 cup chopped chives
1 tablespoon Dijon mustard
1/2 cup half & half cream
1 tablespoon chopped chives
1 1/2 cups shredded Cheddar
Heat the oven to 450°F.
Line a baking pan with heavy-duty foil. Spread asparagus on the baking sheet and toss with olive oil, salt and pepper. Place the bacon strips on one end of the pan.
Roast until the asparagus are tender, about 12 minutes. Cool and cut into one inch pieces. Drain the bacon on a paper towel and crumble.
Lower oven temperature to 350°F.
Place pie crust in a 9-inch pie pan. Place the pie pan on a clean baking sheet.
Arrange the roasted asparagus, crumbled bacon and shallots over the bottom of the crust.
In a mixing bowl, combine the chives, Dijon mustard, eggs, half & half, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
Pour over asparagus.Top with the cheese.
Bake 45 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.
Cabbage is beautiful this time of year – mild and tender – so take advantage of one of the season’s best vegetables. Colcannon is popular because it combines the cabbage with potatoes for a delicious side dish.
4 large baking potatoes, cooked, peeled and cut into small cubes
6 tablespoons unsalted butter, divided
2 leeks, white and pale green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, minced
Half a large head of green cabbage, thinly shredded
1 1/2 cups half & half
Freshly ground black pepper
1 tablespoon finely diced fresh chives
Melt 4 tablespoons butter in a deep skillet with a cover over medium heat.
Add the leeks and garlic and cook, stirring frequently, until very soft, 8–10 minutes.
Add the shredded cabbage and cook, stirring often until the cabbage is soft and tender.
Add half & half and bring to a simmer.
Add potatoes and remaining butter and cook until the potatoes are hot and most of the half & half is absorbed.
Coarsely mash with a potato masher and season with salt and pepper.
Transfer the colcannon to a large serving bowl and sprinkle with chives.
This recipe can be prepared ahead and reheated in a moderate oven or in the microwave just before serving.
Grilled Chicken Over Greek Salad
This is one of my favorite dishes. So many delicious ingredients – all in one bowl. This salad works in any season and the chicken doesn’t have to be grilled. It can be sautéed or baked in the oven,
For the chicken marinade
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon lemon zest
2 ½ tablespoons fresh squeezed lemon juice
1/2 teaspoon Greek seasoning
Large pinch sea salt
Dash black pepper
2 small or one large boneless chicken breast
For the salad
One heart of romaine lettuce, washed and shredded
2 medium vine-ripened tomatoes, cut into 1 1⁄2″ pieces
Half a cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4″ pieces
1⁄2 medium red onion, thinly sliced
½ bell pepper, sliced
3 tablespoons extra-virgin olive oil
1 tablespoon. red wine vinegar
1⁄8 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, crumbled
8 kalamata olives
4 Tuscan (pepperoncini) peppers
To prepare the chicken
In a glass measuring cup, mix the first seven ingredients together.
Place the chicken breasts in a storage dish with a cover and pour the marinade over the meat. Refrigerate for up to 3 hours.
Prepare an outdoor grill or heat an indoor grill.
Place the meat on the hot grill and turn the chicken about every 4 minutes until the chicken registers 165 degrees internal meat temperature. Set on a plate to cool while you prepare the salad.
To prepare the salad
Slice the chicken into thin pieces. Combine the lettuce, tomatoes, cucumbers, bell peppers and onions in a salad bowl.
In a small bowl, whisk together oil, vinegar and oregano; season with salt and pepper and pour over the salad mixture. Toss and top with feta, olives, pepperoncini and sliced chicken.
Serve with warm pita bread.
Open-Face Reuben – My Way
This sandwich can be made with any leftover meat. I just happened to have corned beef from St. Patrick’s Day on hand. I have use sliced turkey, chicken and steak in the past for this sandwich and they all turned out well. I usually bake oven fries with this dish which take about 20 minutes. Put the sandwich in the oven after the potatoes have baked for ten minutes.
2 large slices rye bread; see link for my homemade rye bread recipe
10 slices cooked corned beef
4 slices swiss cheese
½ cup sauerkraut, drained
4 tablespoons mustard sauce, recipe below
Heat the oven to 450 degrees F.
Toast the bread and place it on a foil lined baking pan. Spread 2 tablespoons of the mustard sauce on each piece of toasted bread. Arrange the meat slices on top.
Place 1/4 cup sauerkraut on top of each sandwich and top with two slices of cheese. Place the sandwiches in the oven for 10 minutes so the meat can heat and the cheese melt.
Serve with some great pickles.
For the Guinness Mustard Sauce:
1/4 cup stone ground mustard
1/2 cup mayonnaise
2 tablespoons sour cream
½ teaspoon horseradish powder (ground)
4 tablespoons Guinness beer
In medium bowl combine mustard, mayonnaise, horseradish and sour cream together. Slowly whisk in beer. Chill in the refrigerator.
A survey of my freezer containers, indicated leftover pork and turkey breast were getting old. Time to use them up. I also had 2 cooked baking potatoes in the refrigerator. Since I hate just heating up leftovers, I had to get creative. Sandwiches are always a good meal and so is pasta. I had plenty of dried pasta shells in the pantry, so I decided to come up with a filling for them using the leftover turkey breast meat. Potatoes and eggs – one of my favorites. So here is what I came up with for a few brand new meals.
For leftover pork.
Leftover pork from a roast or scaloppini dish makes an excellent sandwich.
See original recipes for pork
Ingredients for each sandwich:
2 teaspoons prepared basil pesto
2 slices sourdough or ciabatta bread or rolls
2 slices provolone cheese
2 thin slices leftover cooked pork
½ jarred roasted red pepper, drained and sliced
2 large basil leaves
2 teaspoons butter
Prepare the sandwiches:
Brush one side of each slice of bread with pesto. Place the pork slices on top of the pesto covered side of the bread. Add the roasted red pepper, basil leaves and cheese.
Place the second piece of bread, pesto side down, on top if the cheese. Press the sandwich together. Spread the butter on the outside of the bread slices.
How to cook the sandwiches:
In a Panini Press:
Preheat the press. Place the sandwich in the press and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.
On the stove:
Preheat a skillet to medium low. Add the sandwich and press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.
Turkey or Chicken Stuffed Pasta Shells
32 large dried pasta shells
4 cups milk
4 tablespoons instant flour or all-purpose flour
4 tablespoons unsalted butter
1 teaspoon salt
1 cup grated Parmesan cheese
3 cups finely diced, cooked chicken or turkey
1 medium onion, finely diced
2 celery stalks, finely diced
1 green bell pepper, seeded and finely diced
1 clove garlic, grated
½ cup chopped parsley
1 teaspoon salt
¼ teaspoon white pepper
2 cups shredded mozzarella cheese
In a large saucepan combine the milk with the instant flour, butter and salt, Put the pan over medium heat and bring to a boil, stirring often.
Once the mixture boils, stir constantly until slightly thickened. Add the Parmesan cheese and stir until melted. Remove the pan from the heat and set aside.
Bring a large pot of salted water to a boil and add the shells. Cook them for a few minutes less than the package directions say. They should be pliable but not soft.
Drain and place the shells on kitchen towels on the counter.
Preheat the oven to 350 degrees F. Grease a large baking dish that can accommodate the 32 shells or use two smaller dishes.
To make the filling:
Combine all the ingredients together in a mixing bowl and add i cup of the white sauce. Stir well.
To assemble the dish:
Pour half of the remaining white sauce into the prepared baking dish.
Fill the shells with the turkey mixture, about 1 tablespoon for each. If you have any filling left over, you can add to the shells in the dish later.
You want to be sure you have filling for all the shells distributed evenly.
As you fill the shells, place them in the baking dish. When all the shells are in the dish, pour the remaining sauce over the shells and sprinkle lightly with paprika.
Cover the dish tightly with foil and bake the shells for 45 minutes. Let rest 5 minutes before serving.
Potato, Onion and Rosemary Frittata
This recipe is a good way to use leftover cooked potatoes. This frittata makes a delicious, quick dinner and all you need is a green salad to complete the meal.
1 tablespoon olive oil
½ medium onion, diced
2 baking potatoes, cooked and sliced
1 tablespoon fresh rosemary, minced
6 large eggs
3 tablespoons grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground pepper to taste
Preheat the broiler. While you prepare the fritatta.
In a mixing bowl, whisk eggs. Add the cheese and mix.
In an oven-proof skillet, heat oil over medium-high heat. Add onions and sauté 2-3 minutes. Add potatoes and rosemary and sauté until the potatoes are golden.
Add salt and pepper to taste. Remove the vegetables from the pan to a plate and set aside.
Add the butter to the skillet clean and melt over medium heat.
Add the beaten egg mixture and cook for a minute. Spread the sautéed vegetables on top of the eggs,.Let cook for 7-8 minutes or until the edges are set and the top is still slightly wet.
Place the frittata under the broiler for 3-5 minutes or until the top is set and golden.
Remove the skillet from the oven and let rest 5 minutes. Turn the frittata out onto a platter or serving dish and cut into wedges.