Recipes

South Beach Chicken Salad

2011-05-24T20:10:00.000-07:00

1/2 cup shelled pistachio nuts, smashed (recipe actually calls for finely ground, but I like them somewhat whole)

1/2 tsp salt

pepper

chicken breasts

olive oil

red onion

romaine lettuce

Preheat the oven to 375 deg. Mix the nuts with salt and pepper. Press the chicken into the nuts. Heat some oil in the skillet and cook the coated breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 minutes or until done.

Dressing (Cilantro Mayo)

3/4 cup reduced fat mayo

3/4 cup loosely packed cilantro leaves

1 Tbls lime juice

1 tsp light soy sauce

1 small clove garlic

When chicken is done, allow to cool. Cut up lettuce. Put in chicken and pistachios and chopped onion. Cover with mayo dressing. Yummy!

Modified from the South Beach Diet

Creamy Feta Shrimp Scampi

2011-03-30T18:25:00.000-07:00

1 tbsp unsalted butter
1 tbsp extra virgin olive oil
3 garlic cloves
1/3 cup white wine
1/4 tsp kosher salt
pinch of red pepper flakes
1 lb large shrimp, peeled and prepared
2 oz crumbled feta cheese
1 tbsp chopped parsley
1 tbsp freshly squeezed lemon juice

1. Combine butter and oil in a large skillet over medium-high heat. When the butter is melted, add the garlic and cook, stirring until fragrant, about one minute. Add the wine, salt and pepper flakes. Simmer the mixture until it is reduced by half, about 2 minutes.

2. Add the shrimp and cook until almost opaque, 2 minutes. Crumble in feta; add parsley and lemon juice. Simmer, stirring until the cheese melts and the shrimp is cooked through, about one minute. Serve.

From Glamour magazine!

Chocolate Mousse

2011-03-02T15:25:00.001-08:00

Chocolate Mousse

12 oz. Bag of semi-sweet chocolate chips

½ cup sugar

3 eggs

1 cup milk

1 oz. Kahlua/Cask & Cream Liquor (optional)

Put sugar and eggs in a blender. Liquefy until well blended.
Measure the milk into a 2 cup measuring cup. Add liquor.
Microwave milk and Kahlua until hot, about 2 minutes.
Add heated milk to blender. Blend until smooth
Add chocolate chips to blender, about 4 oz at a time. Blend in chocolate chips with hot mixture after each batch of chips is added. Repeat until the mixture is smooth and the chocolate has melted.
Pour mixture into a serving bowl
Refrigerate for about 2 hours
Serve with whipped cream or ice cream

Fusilli with Sausage Ragu

2011-02-03T08:30:00.000-08:00

1/2 lb fusilli
1 tbsp. olive oil
1 tbsp. butter
1/4 tsp. crushed red pepper flakes
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1/2 lb. sweet Italian sausage (I also used Mild Italian sausage, if you use links, remove casings)
3 tbsp. tomato paste
1/2 cup white wine
1 cup grated Parmesan cheese

1. Cook pasta and reserve 1/2 cup cooking water.
2. Heat olive oil and butter over medium low heat. Add red pepper, onion, garlic and cook until onion becomes transparent (about 5 min)
3. Raise heat to medium and add sausage. Break into bits and cook, stirring occasionally until the sausage is brown and starting to get crispy (about 10 min)
4. Add the tomato paste and stir constantly, until sausage is coated and mixture is fragrant (about 1 min). Add the wine and scrape the bottom of the pan, cook until mostly reduced.
5. Remove from heat, add cooked pasta and 1/2 cup reserved cooking water and toss. Throw in parsley (optional) and cheese. Toss until combined.

From Glamour magazine : )

Broiled Tilapia with Chive Sauce

2011-01-22T10:15:00.000-08:00

1. Preheat the oven for broil.
2. Take tilapia filets and drizzle with a little olive oil, season with salt and pepper. Broil filets for 6-8 minutes.
3. Prepare the sauce
- yogurt (1/4 cup)
-honey (2 tsp.)
-dijon mustard (1 tsp)
-lemon juice (1/4 cup)
-chives (2 Tbs.)
- salt and pepper

Mix yogurt, honey, and mustard. Whisk in the lemon juice. Then add chives and salt and pepper to taste. Pour over tilapia when finished.

Taken from Giada on the Food Network

Breaded Pork Chops with Arugula Salad

2011-01-13T16:26:00.000-08:00

1 cup Panko (Japanese bread crumbs)
1 tsp. chopped fresh thyme
1 tsp salt, 1/4 tsp. pepper
1 egg
pork chops (pounded out to 1/2 inch thickness)

Combine panko, thyme, salt and pepper on a plate. In a bowl, beat egg and put in a dish where you can dip the pork chop. Salt the pork chops, then dip in egg, then dredge in bread crumb mix. Press the mix into the chops. Heat olive oil in a skillet over medium-high heat. When the oil is ready, cook the chops for about 5 minutes, then flip and cook for about 5 more min. Pork is done when juices run clear after it's pierced with a knife. Transfer to a plate and let rest.

Prepare the salad by combining 1/2 tsp finely chopped shallot, 1 tsp. Dijon mustard, 1 tsp. honey, 2 tsp. lemon juice and 1/4 tsp each salt and pepper in a small bowl. Add 1 tsp. olive oil and whisk vigorously. Pour over 4 cups arugula and toss. Serve with the pork chops.

**Taken from Jan 2011 Glamour magazine that mysteriously appeared at my new address - which no one but my bank had! weird!

Chicken Breasts Stuffed with Apricots and Goat Cheese

2010-11-08T22:55:00.000-08:00

From Cooking the CostCo Way

1 Tbls butter
1/4 cup chopped onion
1/4 cup coarsely chopped dried apricots
2 Tbls chopped parsley
2 tsp chopped fresh thyme
1/4 cup crumbled soft fresh goat cheese
Kosher salt and pepper
4 chicken breasts
4 thick bacon slices
2 Tbls olive oil

1. Preheat the oven to 350 degrees
2. Heat butter in a small skillet over medium heat. Add onion and cook, stirring, until soft and lightly browned, 5-6 min. Set aside to cool.
3. Put apricots in a food processor and pulse until finely chopped. Add parsley, thyme and onions. Pulse briefly to combine.
4. Transfer to a small bowl and gently fold in the goat cheese. Season with salt and pepper.
5. Set chicken breasts on a cutting board. Use a thin, sharp knife to slice a pocket in the fattest part of the chicken breast. Stuff the breasts, spreading the stuffing evenly.
6. Wrap 1 slice of bacon around each breast. Tie with kitchen string in several places, being sure to secure the bacon. Season with salt and pepper.
7. Heat oil in a large skillet. Put chicken in and sear until nicely browned, 3-4 minutes per side. Transfer to a baking sheet.
8. Bake until chicken is cooked through, 12-15 min. Turn breasts over halfway through the baking time.
9. Remove chicken from oven and cut of f the string. Serve immediately.

Asparagus Flan

2010-11-02T07:16:00.000-07:00

16 asparagus stalks
4 ounces bacon, coarsely chopped
8 eggs
2 cups milk
1 cup heavy cream
8 sprigs of fresh chervil, minced
salt and freshly ground pepper

Cut off the tough ends of the asparagus stalks. Peel the asparagus. Boil in salted water for 5 min. Drain and let cool. Chop each stalk into 2 or 3 in pieces.

Saute the bacon in a nonstick frying pan till crisp. Drain on a paper towel.

Combine the eggs, milk, cream and half of the chervil. Season with salt and pepper. Preheat the oven to 350 degrees. Pour the eff mixture in a 9 in pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15 -20 min, till the custard is set but not dried out. Serve immediately with the rest of the chervil.

Blueberry Smoothie

2010-11-02T07:14:00.000-07:00

From Why French Women Don't Get Fat

12 ounces frozen blueberries
2 Tbls lemon juice
2 Tbls honey
2 1/4 cups milk
Pinch of ground cardamom

Remove the blueberries from the freezer about 30 min before using.
Mix the blueberries in a blender with the lemon juice, honey, and milk. Add a sprinkle of cardamom before serving.

Plum Clafoutis without the Dough

2010-11-02T07:11:00.000-07:00

From Why French Women Don't Get Fat

12 plums
1 Tbls lemon juice
1 Tbls sugar
1/4 tsp cinnamon
1 tsp butter

Wash the plum and quarter them. Pour the lemon juice over and marinate for 10 min. Mix the sugar with the cinnamon. Warm the butter in a nonstick frying pan and add the plums. Sprinkle with the sugar-cinnamon mixture.

Cook over low flame until just tender but not mushy. Serve at room temp with or without ice cream.

Grilled Peaches wth Lemon Thyme

2010-11-02T07:08:00.000-07:00

From Why French Women Don't Get Fat

4 peaches
2 Tbls olive oil
1 tsp honey
1/4 tsp vanilla extract
4 sprigs lemon thyme, coarsely chopped

Rinse the peaches, pat dry, cut in half and remove the pits. Place the peach halves in a baking dish. Mix together the oil, honey, and vanilla and pour over the peaches. Sprinkle with the lemon thyme. Marinate for 20 min, turning over once and basting.

Broil or grill the marinated peaches on the bbq for 2-3 min on each side, or until the peaches are tender but not soft. Serve immediately with vanilla ice cream if you wish.

Stuffed Chicken Breasts with Tomato Salad

2010-10-03T23:16:00.000-07:00

1 6.5 oz jar of artichoke hearts, draiend and chopped
2 Tbls grated Parmesan
2 Tbls fresh thyme leaves
4 6 oz boneless, skinless chicken breasts
2 Tbls plus 1 tsp olive oil
Kosher salt and pepper
2 beeksteak tomatoes, cut into bite size pieces
1 shallot, thinly sliced
1 Tbls red wine vinegar
8 baguette slices, toasted

(*Another option is to stuff the chicken with olive tapenade, feta, pine nuts, or roasted red peppers and Parmesan)

Mix the artichokes, Parmesan, and 1 Tbls of the thyme in a small bowl.
Cut a 2-inch pocket in the thickest part of each chicken breast and stuff with the artichokes. Rub the chicken breasts with 1 tsp of the oil and season with salt and pepper.
Cook in a broiler (or on the grill)
Mix the tomatoes, shallot, vinegar, some salt, pepper, thyme, and remaining oil in a large bowl.
Slice the chicken, and if desired, serve with the tomato salad and baguette slices.

Crepes with wild mushrooms, sherry and cream

2010-07-27T11:29:00.000-07:00

1 ounce (can be dried-if dried soak) porcini mushrooms
2/3 cupboiling water
Basic crepes
2 tablespoons butter
1 onion, chopped
2 garlic cloves, sliced
8 ounces cremini or button mushrooms
2 tablespoons chopped thyme
1/3 cup chopped flat leaf parsley
1/3 cup medium sherry
2/3 cup heavy cream
salt and pepper
spinach or other greens to serve with crepes

Make the crepes and set aside while doing the filling.

Melt the butter in a skillet and saute the onion for 3 minutes. Add the garlic and the mushrooms and saute for 3 minutes. Add liquids, herbs, cream and sherry. Season with salt and pepper and cook gently for a few minutes.

Fold the crepes into quarters. Open them out like cones and fill with some of the mushroom mix. Arrange in a lightly greased shallow baking dish and bake in a preheated oven at 400 degrees for 15 minutes. Serve on a bed of lightly wilted spinach or other greens.

Spinach crepes with asparagus

2010-07-27T09:15:00.000-07:00

24 thick asparagus spears, trimmed
8 spinach Crepes
vegetable oil for greasing baking dish

For sauce
1 1/2 cups milk
1 small onion, roughly chopped
1 bay leaf
2 tablespoons butter
1/4 cup all purpose flour
salt and pepper
1/2 cup mild white Cheddar cheese, grated

First make the sauce. Put the milk, onion and bay leaf into a saucepan and heat until just boiling. Remove from the heat and set aside for 20 minutes to infuse. Strain the milk and reserve. Meanwhile, make the crepes and set them aside.

Melt the butter in a saucepan, stir in the flour, and cook over a low heat for 1 minute. Remove from the heat and beat in the infused milk, a little at a time, until blended. Return to a low heat and stir constantly until thickened. Bring to a gentle boil, stirring, then simmer for 2 minutes. Season with salt and pepper.

Blanch the asparagus spears in a large pan of lightly salted boiling water for 2 minutes. Drain, refresh under cold running water and pat dry with a paper towel.

Place 3 asparagus spears on each crepe and roll them up. Place the crepes seam-side down in a lightly greased baking dish. Pour the sauce over the crepes and then sprinkle with cheese.

Place the dish under a preheated broiler and cook for 8-10 minutes until bubbling and golden. Serve immediately.

Chicken Biryani

2009-08-27T12:05:00.000-07:00

2 tsp. canola oil
1 pound skinless, boneless chicken breast, cut into 1 inch pieces
1 cup chopped onion (about 1 medium onion)
1 tsp minced fresh ginger
3/4 tsp ground cumin
1/2 tsp salt
2 garlic cloves, minced
2 cups chopped plum tomato (about 2)
1 bag masamati rice
1/3 cup golden raisins
1 can chicken broth
1/4 cup chopped fresh cilantro
4 lime wedges

Heat oil in a large non-stick skillet over medium high heat. Add chicken to pan. Saute 3 minutes. Add onion, saute 3 minutes. Add ginger, cumin, salt, and garlic. Saute 30 seconds. Add tomato, rice, raisins, and broth. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Serve with lime wedges.

Chickpea and sausage Stew

2009-02-10T13:33:00.000-08:00

1 Tbls olive oil

1 large onion, chopped

12 ounces Italian sausage, thawed and castings removed

1 Tbls tomato paste

1/2 cup flat leaf parsley, roughly chopped

1/4 cup cilantro, roughly chopped

2 cups chicken or vegetable broth

2 15-ounce cans chickpeas, drained and rinsed

1 10-ounce package frozen leaf spinach

Kosher salt and pepper

8 slices bread, toasted

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, 5-7 min. Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 min. Add the tomato paste and cook, stirring, for 2 min. Stir in the parsley and cilantro and cook for 1 minute more. Add the brother and chickpeas and bring to a boil. Add the frozen spinach and simmer, partially covered for 10 min, stirring occasionally with a fork to separate the leaves. Stir in 1/2 tsp salt and 1/4 tsp pepper. Divide the toasted bread, among individual bowls and spoon the stew on top.

Ginger chicken with sesame spinach

2009-01-08T07:26:00.000-08:00

This is a super easy recipe from Real Simple magazine. If you have the ingredients on-hand, it's fast! I like it all mixed up with soy sauce on top.

1 cup long grain white rice (prepared according to package directions)
4 6 oz boneless chicken breasts, halves (recipe calls for chicken with skin - but i just stuffed the ginger inside)
2 Tbls grated ginger
Kosher salt and pepper
1 Tbls olive oil
2 Tbls sesame oil
2 tsp sesame seeds
2 bunches spinach (1 pd) trimmed

Pat the chicken dry. Stuff the ginger under the chicken skin or inside. Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until done.

Heat the sesame oil and seeds in another large skillet over medium heat until the sees are light gold, about 2 minutes. Add the spinach, 1/4 tsp salt, and 1/4 tsp pepper and cook until wilted.

Divide the rice, spinach and chicken among individual plates and serve!

Apricot Chicken and Rice Salad

2009-01-06T11:40:00.000-08:00

3 1/2 cups cold water
1/2 tsp salt
1/2 tsp curry powder
1/2 inch piece fresh ginger, peeled and halved
1 box instant brown rice (14 oz)
3/4 cup chopped dried apricots
1/4 cup golden raisins
1/4 cup chives
1 green bell pepper
2 cups diced, cooked chicken breast

Dressing
2 Tbls olive oil
2 Tbls white wine vinegar
2 Tbls dry sherry
1 Tbls mayo
2 tsp Dijon mustard
1/4 tsp black pepper
pinch of cayenne

In a 4 quart pot, bring 1st four ingredients to a boil. Stir in rice, cover tightly, and cook over low heat for about 10 minutes until water is absorbed. While the rice is cooking, combine all dressing ingredients in a small bowl. Remove rice from heat and discard ginger. Stir in apricots, raisins, chives, bell peppers, chicken, and almonds if desired. Add dressing. Cover and refrigerate.

I got this recipe a long time ago - a long time ago - from a friend in Wisconsin. I tried it again tonight. It seemed just as good now as it did then.

Flank Steak and Edamame with Wasabi dressing

2009-01-05T12:41:00.000-08:00

1 (1-pound) flank steak, trimmed - I also used tender chuck cut
2 Tbls plus 2 tsp soy sauce, divided
1/2 tsp salt
1/2 tsp black pepper
Cooking spray
1 tsp dark sesame oil
1 Tbls ground fresh ginger
2 tsp bottled minced garlic
1 (10 oz package) frozen shelled edamame, thawed
1/4 cup rice vinegar
2 tsp wasabi paste

Heat a grill pan over med-high heat. Rub steak with 2 tsp soy sauce, sprinkle with salt and pepper. Coat pain with cooking spray. Add steak to pan. Cook for 5 min on each side or until desired degree of doneness. Remove from pan. Let stand 10 min. Then, cut steak diagonally across the grain into 1/2 inch thick slices.

Heat oil in a large non-stick skillet over med high heat. Add ginger and garlic. Saute 1 min. Add remaining soy sauce and edamame to pan and cook 2 min.

Combine vinegar and wasabi paste in a bowl, stirring until smooth. Place 1/2 cup edamame mix on each plate. Top each serving with 3 oz steak. Drizzle each with 1 Tbls vinegar mix.

Tuna Salad Nicoise

2009-01-05T03:09:00.000-08:00

4 small red new potatoes, quartered
1/2 pd green snap beans, trimmed
1/3 cup chicken broth
2 tsp. red wine vinegar
2 tsp Dijon mustard
2 tsp olive oil
salt, black pepper
4 pieces Boston lettuce
6 oz can white tuna in water
2 tsp capers
8 olives, sliced in half

Cover potatoes in water by pan by 2 inches, cook on high heat and boil. Reduce heat and simmer 6 min. Add green beans and cook until potatoes are tender. Drain and transfer to a large bowl. Meanwhile, in a small bowl, whisk together broth, vinegar, mustard and oil. Season. Add 1/2 of dressing to potatoes and beans. Toss to coat.

Place leaf lettuce on plates. Top with 1/4 green bean mix, then top with tuna, capers and olive halves. Drizzle each with remaining dressing.

Sand Art Brownies

2009-01-05T02:56:00.000-08:00

Ingredients to make 1 dozen quart size jars
12 oz Cocoa
42 oz Chocolate Chips
42 oz Vanilla Chips
32 oz English Walnuts (use halves)
50 oz Brown Sugar
5 lbs flour
5 lbs sugar

For each jar, place in layers
2/3 tsp salt
1/2 plus 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts

Use a quart jar with a wide mouth, it's much easier to fill. When the jar is filled, cut a circle of cloth in a circle and place over the cover. Make a label for the jar that reads the following.

SAND ART BROWNIES
Combine contents of jar with
1 tsp vanilla extract
2/3 cup vegetable oil
3 eggs
Pour into greased pan and baked at 350 degrees.
7x11 pan - 30 to 35 min
9x9 pan - 25 to 30 min

These make great teacher/neighbor/coworker gifts.

Quiche Lorraine (Cheese and Bacon Quiche)

2009-01-05T02:40:00.000-08:00

9-inch unbaked pie shell
1/2 pound sliced bacon
1 1/2 cups grated Swiss cheese (6 oz)
3 eggs
1 1/2 cups light cream (=half and half)
dash of grated nutmeg
dash of cayenne
dash of ground black pepper

1. Prepare pie shell.
2. Cut up bacon while raw into small pieces. Fry bacon until crisp, drain on paper towels. Sprinkle over bottom of pie shell.
3. Sprinkle grated Swiss cheese over the bacon pieces.
4. Pre-heat oven to 375.
5. In a medium bowl, whisk together egss with light cream, nutmeg, cayenne, and pepper until well combined but not frothy. Pour mixture into pie shell slowly and carefull so your don't disturb the bacon or cheese.
6. Bake 35-40 minutes, or until the top is golden and the center seems firm when shaken gently.
7. Let quiche cool on a wire rack for 10 min before serving.

Makes 6 dinner servings, or 12 Hors d'oeuvre servings. Can be served warm or chilled after backing. Refrigerate left-overs.

Rosemary Chicken with Zucchini

2008-09-28T05:25:00.000-07:00

Buy and freeze the ingredients for this in advance.

1 pound new potatoes
2 carrots
2 small zucchini
olive oil
whole-grain mustard
1 bunch rosemary
kosher salt and pepper
4 6 oz boneless, skinless chicken breasts
4 1 quart plastic freezer bags

For the freezer
Quarter the potatoes, peel the carrots, cut the carrots and zucchini into 2 inch sticks. Mix them in a bowl with 2 tbls olive oil, 2 tbls mustard, 1 tbls rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Season the chicken with salt and pepper. Divide everything among 4 bags. Freeze until ready to cook.

For the oven
Heat the oven to 400 deg F. Remove the bags, and empty the contents into a baking dish. Roast for 25 min. Toss the vegetables, turn the chicken and continue roasting until the chicken is cooked through - 20 to 25 min more.

(Real Simple magazine May 2009 p. 313 - Recipe by Sara Queensberry)

Chicken with Tomatoes and Thyme

2008-09-16T11:52:00.000-07:00

This recipe can be prepared, split into individual freezer bags, and frozen until cooking.

1 lemon
2 28 oz cans diced tomatoes
8 sprigs thyme
4 small chicken thighs
4 small chicken drumsticks
Kosher salt and pepper
2 tbls olive oil

Slice the lemon into rounds. In a small bowl, combing the tomatoes and their liquid, lemon, thyme and capers. Season the chicken with 1 tsp. salt and 1/2 tsp pepper. (here you could divide among 4 bags and freeze up to 3 months).

Cook at 400 deg. Drizzle with oil first. Roast the chicken until golden brown 40-50 min depending on whether frozen or not.

Recipe found in Real Simple magazine. March 2008

Microwave Salmon with Hollandaise

2008-07-13T07:27:00.000-07:00

Hollandaise Sauce (for Bearnaise sauce, add 3/4 tsp crushed tarragon)

1/4 cup butter

1/4 cup light cream

3 egg yolks, lightly beaten

1 tbls fresh lemon juice

1/2 tsp dry mustard

1/4 tsp salt

dash of Cayenne pepper

Melt butter, in a glass measuring cup for 1 minute. Stir in remaining ingredients and cook 1 min. Stir once while cooking. Stir briskly with wire whisk until light and fluffy. Don't overcook or sauce will curdle.

Salmon

2 tbls butter

2 salmon steaks

2 tsp fresh lemon juice

salt, pepper, parsley

Preheat cooking (browning) dish for 3 minutes. Add 1 tbls butter. Place the salmon in the dish and place remaining butter on top. Sprinkle with lemon juice. Cook for 3 min on first side, turn over and cook for 2 min on second side. Serve with Hollandaise sauce, potatoes, and veggies.

Fettucini Tomato Rustica

2008-07-13T05:57:00.000-07:00

1/2 (16 oz) package of Fettucini

1 cup olive oil

2 boneless skinless chicken breast halves

3 tbls basil pesto

3 cloves garlic, minced

1 (8 0z) jar sun-dried tomatoes (packed in oil), drained and chopped

1/2 cup crumbled feta

1/2 cup ricotta cheese

1) Bring large pot of slightly salted water to a boil. Cook pasta 8-10 min, then drain.

2) Heat 2 tbls of olive oil. Cook chicken over med heat. Set aside to cool. Then slice into pieces.

3) In a medium bowl, combine remaining oil, pesto, basil, garlic, tomatoes, and cheeses.

Mix until smooth.

4) In the large skillet, toss noodles, sauce and chicken. Cook on low heat 5 minutes until heated through.

Molten Chocolate Cake

2008-07-13T05:51:00.000-07:00

4 Bakers squares Semi-sweet baking chocolate

1/2 cup butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 tsp flour

Ice cream

Preheat oven to 425 degrees. Butter 4 custard cups.

Place on a baking sheet. Microwave chocolate and 1/2 cup butter in a large microwaveable bowl on high one minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well-blended.

Whisk in eggs and egg yolks. Stir in the flour. Divide butter between cups.

Bake 13-14 min until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around the edges to loosen cakes. Invert the cakes onto dessert dishes.

Serve with ice cream.

* Batter can be made a day ahead. Pour into cups and cover with plastic -then refrigerate.

Baked Shrimp with Spinach and Feta

2008-07-13T05:44:00.000-07:00

1 1/2 pds spinach

1/2 cup chopped shallots

1 tbls olive oil

2 garlic cloves, minced

3 tbls Kalamata olives, chopped

3/4 tsp dried oregano

1 cup crumbled feta

1 tbls lemon juice

2 pds large shrimp, shelled and deveined

Preheat oven to 450 degrees. Light oil a 9x13 baking dish.

In a large saucepan, cook spinach - with small amount of water and covered, over med high heat 1 min or until wilted. Drain well. Squeeze spinach to remove most of the water and chop course. In a skillet, cook shallot in oil over med high heat until softened. Add garlic and cook 2 min. Removed skillet from heat and stir in spinach, olives, oregano, feta, and lemon juice. Combine well. Spread shrimp in prepared dish and cover with spinach mixture. Bake shrimp in the oven 8-10 min or until just cooked through.

Blackhawk Chicken (Colorado Cache Cookbook)

2008-07-13T05:39:00.000-07:00

4 chicken breakts

8 slices Gruyere chees

8 slices Prosciutto

seasoned flour

2 eggs beaten

2 cups bread crumbs

1/2 cup butter

6 tbls Cognac

2 cups heavy cream

Wrap each slice of cheese with Prosciutto. Pound out chicken breasts and wrap around the ham and cheese. Dust with seasoned flour, then dip in beaten eggs and roll in bread crumbs. Refrigerate for 1 hr. Brown breasts on both sides in butter, then arrange in a heat proof dish and finish cooking in oven at 350 degrees for 10 minutes or until fork tender. In the pan, pour the cognac. Light on fire. When the flame dies down, pour in heavy cream. Simmer until thickened. Add salt and pepper to taste. Pour sauce over chicken just before serving.

Artichoke Chicken with Capers

2008-05-21T10:29:00.000-07:00

Chicken breasts - pound until flattened

Skim milk - 1/2 cup

Seasoned flour

2 Tbls. olive oil

1/2 tsp minced garlic

1 or more Tbls capers

I can, quartered artichoke hearts, drained

1/2 cup vermouth

salt and pepper

Dredge breasts in skim milk and coat with flour.

Heat 2 Tbls of olive oil in pan. Add garlic and cook until tender. Add chicken and saute in hot oil on one side until browned. Turn chicken and saute for 2 minutes.

Add capers, artichoke hearts, 1/2 cup vermouth, salt and pepper to taste.

Cook ingredients and reduce vermouth by half. Cover and cook until chicken is no longer pink in the middle.

Favorite Salad dressing

2008-05-21T10:14:00.000-07:00

2 small shallots

3 oz champagne vinegar (or white wine vinegar)

1 tsp Dijon mustard

8 ox extra virgin olive oil

salt and pepper

Blend (in a blender) shallots, vinegar, mustard. Add oil, salt and pepper. Blend again.

Lemon Basil Chicken with Basil Aioli

2008-05-21T08:53:00.000-07:00

Chicken

1/2 cup chopped fresh basil

1/3 cup chopped green onions

2 Tbls lemon juice

2 Tbls white vinegar

1/2 tsp. pepper

Chicken breasts

Aioli

1/4 cup finely chopped fresh basil

2 Tbls mayo

1 Tbls lemon juice

1 1/2 tsp dijon mustard

3/4 tsp garlic - pressed through garlic press

1/2 tsp olive oil

Chicken - Combine ingredients in a bowl. Add chicken to coat. Broil chicken in oven (about 6-8 min on each side).

Aioli - prepare while chicken cooks. Combine ingredients in a small bowl and whisk to stir. Serve on top of chicken.

Potato Leek Flatbread

2008-03-10T10:24:00.000-07:00

I found this recipe in Real Simple magazine (another one). They have some good recipes. Check out their website. Anyway, I actually crave this little pizza. So, try it out.

1 1-pound package refrigerated pizza dough
Cornmeal for the pan
2 small leeks (white and light green parts), halved and thinly sliced lengthwise
2 medium Red Bliss potatoes, thinly sliced
1 teaspoon fresh thyme
Kosher salt and pepper
3 tablespoons extra-virgin olive oil
1/4 cup (1 ounce) grated Gruyère
1 5-ounce package mixed greens

Heat oven to 450° F. Roll the dough on a lightly floured surface to a 1/4-inch thickness. Sprinkle a baking sheet with cornmeal and place the dough on top. Combine the leeks, potatoes, thyme, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons of the oil in a large bowl. Scatter the potato mixture over the dough and sprinkle with the Gruyère. Bake until the crust is golden, about 20 minutes. Serve with greens.

Zucchini and Mushroom Quiche

2008-02-27T13:37:00.000-08:00

This recipe originally came from Pampered Chef. I modified it a little to make it easier for me (I never have bacon in the house. But you can make it with bacon too)

1 pre-made pie crust (or homemade, as you wish)
1/2 pound bacon (I just use bacon bits)
1/2 cup chopped onions (normally, i just use red onion)
3/4 package sliced mushrooms
1 1/2 cups sliced zucchini
1 cup shredded cheddar cheese (again, use whatever you have, whatever you like)
2 large eggs
1 cup milk
1 tsp parsley
1/2 tsp salt and pepper each
1/4 tsp nutmeg

Preheat over to 375 degrees. Place pie crust in a 9 inch pie plate. (cook bacon if you're using it, then crumble). Saute onions, mushrooms, and zucchini, and salt and pepper until tender. (add bacon here) Spread vegetable mixture over the bottom of the pie crust. Sprinkle cheese over the vegetables. Whisk eggs, milk, and seasonings together. Pour egg mixture over the cheese. Bake 35-40 min. or until eggs mixture is solid in the middle.

In this recipe, you may need to make adjustments to quantities based on preference and what will fit in the pie crust.

Zucchini or Banana Bread

2008-02-27T13:32:00.000-08:00

my mom's recipe (i love you mom). so good. ask anyone who's ever had it.

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 1/2 tsp. vanilla
1 1/2 cups sifted flour
1/4 tsp soda
1/4 tsp baking powder
1/2 tsp salt
1 1/3 tsp cinnamon
1 cup raw grated zucchini OR 2 cups mashed bananas

Beat eggs and sugar. Add oil and vanilla and mix. Add flour, soda, baking powder, salt and cinnamon. Blend. Add zucchini or bananas and mix with a spoon.

Bake at 350 degrees for one hour.

You can add chocolate chips to the banana bread - that's nice too : )

Shrimp, lemon, and spinach pasta salad

2008-02-27T13:21:00.001-08:00

If you like shrimp and you like pasta salad, this is the one for you. It looks like a lot of ingredients, but it's fairly easy. And you can always leave things out, make substitutions.

12 oz. whole grain rotini, rotelle or fusilli pasta.
3 lb. peeled deveined shrimp, tails removed
1/4 cup olive oil
1 medium red onion, chopped
2 large garlic cloves, minced
About 3/4 tsp salt
1/2 tsp red chile flakes ( I think you could use any spicy spice here, i don't know if i use these)
1/4 tsp ground cumin
2 cups loosely packed baby spinach leaves
1 can chickpeas/garbanzos (15 oz) drained and rinsed
1 1/4 cups plain Greek-style yogurt (or whole-milk plain yogurt)
1/3 cup chopped fresh mint leaves
2 1/2 tbsp. fresh lemon juice
2 tsp. finely grated lemon zest

1. cook pasta in large pot of boiling salted water, unti tender to the bite, 9-12 min or according to package instructions. drain and set aside.

2. meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, salt, chile flakes, cumin. Marinate at room temp for 10 min. Preheat a med frying pan over med heat, then add shrimp and marinade. cook, stirring often, until shrimp are pink and firm, 3-4 min

3. In a large bowl, toss together pasta, shrimp, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. Serve warm or at room temp.

5 Spice Salmon

2008-02-27T12:39:00.000-08:00

You cook this salmon in parchment paper. Easy and fabulous! It's a lovely winter salmon dish. This is really good with snow peas.

1 tsp fresh ground pepper
1 tsp ground cloves
1 tsp anise
1 tsp ground cinammon
salt
skinless salmon filets
1 leek halved lenthwise and thinly sliced

Preheat oven to 425 degrees. Combine all spices except salt. Place salmon on parchment paper. Sprinkle evenly with salt and spices. Top with leeks. Fold paper, seal edges with narrow folds. Bake at 425 degrees for 20 minutes.

Steak with golden Zucchini

2008-02-24T10:48:00.000-08:00

I just had this the other night and it is so easy - and delicious! I like the topping that you make for the zucchini on a baked potato too! I found the recipe in Real Simple magazine.

6 tsp olive oil
steak (what do i know about steak? so use what you like. but the recipe calles for strip steak- 1 1/2 pounds)
1 1/2 pounds small zucchini, halved lengthwise
1 tsp grated lemon zest
1 small clove garlic, finely chopped
3 tbls chopped fresh herbs (parsley, cilantro, or basil for example)
2 tbls bread crumbs

Heat 3 tsp of the oil in a large skillet over med-high heat. Season the steak with 1/2 tsp salt and 1/2 tsp pepper. Cook to the desired doneness (try 4-5 minutes per side). Transfer to a cutting board and let rest 10 min before slicing.

Return the pain to med heat and heat 2 tsp of the oil. Season the zucchini with 1/4 tsp salt and 1/4 tsp pepper. Cook, cut-side down, covered until browned and tender, about 6 min. Cut crosswise into 1/2 inch pieces and divide among individual plates. In a small bowl, combine the lemon zest, garlic, herbs, bread crumbs and remaining oil. Sprinkle the bread crumb mixture over the zucchini and serve with the steak.

(Tip: You can cook both the zucchini and the steak on the grill at the same time if you prefer)

Bread and Tomato soup

2008-02-24T10:32:00.000-08:00

1/2 cup extra virgin olive oil
1 cloves garlic, finely chopped
1 leek, white and light green part only, washed and finely chopped
3 cans diced Italian style tomatoes (I use Cantadina) - put in blender and puree
1 cup chicken stock
1 cup beef stock
stale French/Italian style baguette - if not stale, then toasted maybe
2 tsp chopped fresh basil
salt and freshly ground black pepper

1. Heat oil in a large pot over medium heat. Add garlic and cook until light golden, about 2 minutes. Add leeks and cook, stirring often, until very soft but not browned (about 5 minutes). Add the tomatoes, chicken and beef stocks, and stir to mix well. Bring the soup to a boil. Then reduce heat to medium-low and simmer, stirring occasionally for 30 minutes.

2. Remove the pot from the heat. Add the bread, pushing it into the soup with a wooden spoon until each piece is submerged. Add the basil and stir gently to combine. Cover the pot and set it aside for about 30 minutes - allowing the bread to soak in completely.

3. Uncover the pot and whisk the soup vigorously until the bread breaks down and the soup resembles porridge. Season to taste with the salt and pepper. Gently reheat.

4. Serve. You can drizzle more oil over the soup in the bowls if you like.

Shirred Eggs

2008-02-24T10:28:00.000-08:00

These eggs are freaking delicious. And so easy to make for guests for breakfast. I have no idea why they are called "Shirred". But I highly suggest trying this. I found the recipe in Real Simple magazine.

Butter a ramekin dish generously. Put 2 tbls of heavy cream in the dish. Then 2 eggs. Gently coax yolks to the middle with a spoon. Top with paprika, miced chives (or dried), salt, pepper and some shredded hard white cheese, like parmesan or gruyere. Bake at 375 about 15 min or until hard.