FUN, FRESH SALSA

Hi girls, over Labor Day weekend Terry and I got to visit friends in the hill country. While we were there we met their college friends, Peggy and Rick Wright. Peggy and Rick have just started their own gourmet salsa business, "Wrights of Texas," and their salsas have been picked up by Whole Foods and Central Market. I brought a sample of the Fresh Green Salsa to Recipe Club this week and it was a big hit. The salsa is called "Wrights of Texas Fresh Green Salsa" you can find it at Central Market in Southlake in the refrigerated section across from the cheese area by the yogurts. The ingredients are fresh, its low calorie and Peggy is still doing most of the chopping by hand. Try a jar and support a sweet couple as they grow their new business.
Jen

Chocolate Pumpkin Cupcakes with Cream Cheese Frosting

Cupcakes: 1 box chocolate cake mix
(1) 15 oz. can packed pumpkin

Mix ingredients until thoroughly combined.
Batter will be thicker than regular cake mix.
Spoon into cupcake papers and bake as directed.

Frosting: 6 oz cream cheese
6 oz butter
3-4 cups powdered sugar
1 tsp vanilla
2-3 tablespoons milk

Combine ingredients, mix until smooth

Chocolate Croissant Bread Pudding

INGREDIENTS

o 2 boxes (3 oz each) cook & serve vanilla pudding and pie filling
o 1 qt (4 cups) whole milk
o 4 chocolate croissants (about 4 oz each)

PREPARATION

1. Heat oven to 350ºF. Have a 3-qt shallow baking dish ready.

2. Whisk pudding mix and milk in a large bowl for 2 minutes, or until thoroughly blended.

3. Cut croissants in 1-in. pieces. Arrange in prepared baking dish. Pour pudding mixture over croissants, pushing pieces into the liquid.

4. Bake 50 minutes, or until bubbly around edges and a knife inserted in center comes out clean. Let cool about 10 minutes before serving. If desired, dust top with confectioners’ sugar.

(See Recipe Below)

German Potato Salad

Ingredients:
8-10 Red new potatoes
Bunch of green onion
Hellman’s mayonnaise
4 Eggs
Celery Seed
Salt
Boil new potatoes until done and cool until they can be handled. Boil eggs and cool. Cut potatoes with skins on into bite sized pieces. Peel eggs and separate yolks from whites. Cut whites into small pieces. Throw away eggs or use for other purpose. Slice green onion to ends of white tips and cut into small pieces. Mix potatoes, egg whites and onion together. Mix in Hellman’s mayonnaise to taste. Do not use Miracle Whip; it will not taste the same. Salt to personal taste. Sprinkle celery seed generously over top and stir all ingredients together. Serve warm, room temperature or cold, depending on personal taste.

Butternut Squash, Sage and Chile Risotto

6 cups chicken or veg broth
1 stick unsalted butter
1 large onion chopped
1/8 tsp red pepper flakes
1 lb butternut squash, peeled, seeded and diced (2.5 cups)
2 cups arborio rice
1 T fresh chopped sage
3/4 cup grated Parmesan

Pour broth into large saucepan. Bring to a simmer (keep at gentle simmer).
Melt 4 T of butter in heave saucepan. Add onion and cook 10 minutes.
Stir occassionally, until tender. Stir in crushed red pepper and cook one minute.
Add squash and cook 5 minutes, stirring often until it softens slightly. Stir in rice.
Cook for a few minutes to toast the grains.
Begin adding the broth, one ladleful at a time, stirring gently until each one has been absorbed. Continue stirring until rice is tender and creamy but the grains are still firm.
This should take 15-20 minutes.
Remove from heat and stir in sage, remaining butter and parm.

CHICKEN POT PIE
Pillsbury Pie Crusts

1 can of mixed vegetables, no salt added, drained
2 cans of cream of potato soup
1/2 cup of heavy cream or milk
1 lb of cooked chicken breast cubed
thyme
black pepper (do spices really count? come on....)

Place bottom pie crust in pie pan
Bake at 425 F for 3 minutes

Mix veggies, soup, cream/milk, chicken breasts, seasonings
Pour mixture into pie crust
Place other pie crust on top to cover and pinch edges together
Ooops. another couple ingredients ( I just can't follow directions)
Beat one egg yolk and 2 tbsp of mild and baste top pie crust
Bake at 425 F for 25 minutes

Let sit for 20 minutes and serve

Cranberry-BBQ Chicken Breasts Mix equal parts canned whole-berry cranberry sauce and barbecue sauce. Brush on boneless, skinless chicken breasts. Broil on nonstick foil- lined baking pan, turning once, until cooked through (about 7 minutes). Serve with frozen mashed sweet potatoes.

Easy Authentic Guacamole
• 3 large ripe avocados (should give a little when squeezed)
• 2 teaspoons lime juice
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 2 plum tomatoes (~1 cup diced)
• 1 medium onion (~1 cup diced)
• 1 jalapeno

Baked Tortilla Chips
110 calories & 1.5 grams of fat per 16 pieces
Lightly spray corn tortillas on both sides with Olive Oil Pam.
Sprinkle with seasoning of choice.
(Today salt + Mrs. Dash Southwest Chipotle)
Bake at 425 for 8-10, watching carefully, until crispy and brown.
(Also good as fake sopapillas with cinnamon and sugar.)

Quesadillas de Camarones (Shrimp Quesadillas)
Flour tortillas
8-12 Large raw shrimp, peeled and deveined
8 ounces Mexican red sauce
1 large onion
1 red bell pepper
1 green bell pepper
2 cups cheese, grated (Monterey Jack is best)
2 tablespoons olive oil
Salt to taste
Pour red sauce over shrimp. Set aside. Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside. Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

MEXICAN LAYER DIP
Layer in oven proof casserole in the following order:
1 can black beans, drained
8 oz. cream cheese, cut in thin slices
1 small red onion, finely chopped
10.5 oz raspberry salsa
8 oz Monterrey Jack cheese, grated

Bake at 325 for 20-30 minutes

	Photo: Randy Mayor; Styling: Cindy Barr

Pan-Roasted Corn and Tomato Relish


Serve this smoky relish with steak, chicken, or grilled striped bass. Refrigerate for up to three days.

This recipe goes with Grilled Chicken Breast, Grilled Flank Steak

1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
2 cups fresh corn kernels (about 2 ears)
2 cups cherry tomatoes, quartered (about 1 pint)
1/4 cup chopped fresh basil
1 tablespoon cider vinegar
1/2 teaspoon salt

1. Heat oil in a large cast-iron skillet over high heat. Add shallots and garlic; sauté 1 minute. Add corn; sauté 5 minutes or until corn is lightly browned. Add tomatoes; sauté 2 minutes. Remove from heat. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt.

Yield: 10 servings (serving size: 1/4 cup)

CALORIES 47 ; FAT 1.8g (sat 0.3g,mono 1.2g,poly 0.3g); CHOLESTEROL 0.0mg; CALCIUM 8mg; CARBOHYDRATE 7.5g; SODIUM 123mg; PROTEIN 1.4g; FIBER 1.2g; IRON 0.3mg

Cooking Light, AUGUST 2009

Sometimes a spontaneous gathering
can be just as delightful as a well planned,
executed far in advance evening.
That would be the case tonight as 9 of us
gathered at a relatively new restaurant @
Harwood and Brown Trail.
We had an assortment of dinners that
received positive reviews.
(Don't miss the smokey, eggplant hummus!)

May Recipe Club
Blog "Good Things Catered" Theme

Spring Dinner Menu

Sauvignon Fruit Splash
Roasted Artichoke & Spinach Dip
Roasted Vegetable & Goat Cheese Salad
Mini Chocolate Chip Banana Muffins
Baby Arugula Salad with Lemon Dijon Dressing
Braised Chicken with Lemon & Olives
Strawberry Rhubarb Pie

Sauvignon Fruit Splash

Ingredients:
1 large bottle of a favorite, fruity Sauvignon Blanc
1 large bunch mint
1 splash (maybe 1/8 c.?) all natural grapefruit juice
1/2 c. simple syrup
1/2 c. fresh raspberries
1 bottle sparkling water

Directions:
-Rip mint leaves in half and lightly muddle into bottom of large pitcher
-Add a large handful of ice and pour in wine.
-Add splash grapefruit juice and simple syrup and stir to combine thoroughly.
-Add raspberries and refrigerate for at least an hour.
-Remove from fridge, add more ice, top with sparkling water and serve.

Roasted Artichoke and Spinach Dip

Ingredients:
2 (14 oz) cans of premium artichoke hearts
3 Tbsp olive oil
salt and ground black pepper
16 oz. baby spinach leaves
1 medium onion, minced
2 medium garlic cloves, minced or pressed
1/4 c. mayonnaise
4 oz. cream cheese, at room temperature
1 1/2 c. assorted cheeses, grated (I used pecorino, parmesan, asiago, mozzarella, and fontina)
2 Tbsp fresh lemon juice
1 Tbsp minced thyme leaves
1/8 tsp cayenne pepper
1/4 c. grated Parmesan cheese, grated

Directions:
-Preheat the oven to 450 degrees and line baking sheet with foil.
-Toss drained artichokes with 1 Tbsp oil, ½ tsp salt and ¼ tsp ground black pepper.
-Spread out over the baking sheet and roast, stirring occasionally. Until browned at the edges, about 25 minutes.
-Let the artichoke cool and chop coarse.
-Meanwhile heat 1 Tbsp oil in a large skillet or Dutch oven over medium high heat until just shimmering.
-Sauté spinach until wilted and drain thoroughly and transfer.
-Add the remaining 1 Tbsp oil to pan and add the onion.
-Cook for until softened, about 5 -7 mins.
-Stir in the garlic and cook until fragrant, about 30 seconds..
-Transfer to bowl with spinach.
-Stir in mayo, cream cheese, cheeses, lemon juice, thyme, and cayenne until uniform.
-Add more cheese as needed! (oink! oink!)
-Gently fold in artichokes and season with salt and pepper to taste.
-Transfer mixture to large baking dish and sprinkle with parmesan.
(Here you can cover and refrigerate up to three days if needed)
-Preheat oven to 400 degrees.
-Bake dip uncovered until hot throughout and top is golden brown, about 20-25 mins.
-Let cool at least 5 mins before serving.

Chocolate Chip Banana Bread

Ingredients:
1 3/4 c. plus 2 Tbsp all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 package instant vanilla pudding mix
1 heaping c. chocolate chips
2/3 c. granulated sugar
1/2 c. shortening
2 eggs
2 Tbsp milk
1 Tbsp vanilla extract
3 large extra ripe bananas, mashed

Directions:
-Preheat oven to 350 degrees and prepare loaf pan.
-In medium bowl, combine all flour but 2 Tbsp, baking powder, baking soda, salt, and pudding mix.
-Whisk to combine and set aside.
-In small bowl, combine remaining flour and chocolate chips, tossing well to combine and set aside.
-In bowl of stand mixer, combine shortening and sugar.
-Beat on high until light and fluffy, about 2 minutes.
-Add eggs, one at a time until thoroughly combined.
-Add milk and vanilla, then banana to mixture and combine well.
-With mixer on low, add flour mixture until just combined then fold in chocolate chips.
-Spread into loaf pan, tap to remove air pockets, and place in oven to bake.
-Bake loaf in oven for 1hr or until toothpick inserted into center comes out clean.
-Let loaf cool in pan for 5 minutes, then turn out onto wire rack to cool completely (or serve warm! Yum!)

Roasted Vegetable and Goat Cheese Salad

Ingredients:
1 large package (10 oz.) organic greens
1 package artichoke hearts, drained/defrosted
1 large red pepper
1 large zucchini
1/2 c. kalamata olives
5 goat cheese medallions
2 Tbsp balsamic vinegar
1/4 c., plus 1 Tbsp, extra virgin olive oil
1 clove garlic
1 tsp fresh chives
1 tsp fresh oregano
1 tsp fresh thyme
1 tsp fresh parsley
1 tsp salt, divided
1 tsp pepper, divided

Directions:
-Preheat oven to 400 degrees.
-Cut zucchini into 1/4 inch by 4 inch slices.
-Cut red pepper into 1/2 inch spears.
-In medium bowl, place zucchini, red pepper, artichokes, 1 Tbsp olive oil, 1/2 tsp salt and 1/2 tsp ground pepper and toss lightly to combine.
-Place mixture onto lined baking sheet(s) and place in oven.
-Roast until zucchini is soft and artichokes have begun to brown around the edges, about 25 minutes.
-Meanwhile, pit kalamata olives and discard pits.
-In large serving bowl, add salad greens and scatter olives.
-Place goat cheese medallions on lined baking sheet.
-Remove vegetables from oven and using tongs, scatter on top of salad greens
-Place goat cheese in oven and bake until slightly browned and starting to bubble, about 10 minutes.
-Meanwhile, in bowl of mini processor or blender, combine vinegar, garlic, chives, oregano, chives, parsley and remaining salt and pepper.
-Turn processor on high and while running, slowly drizzle remaining olive oil into mixture to emulsify.
-Once fully combined, turn processor off, drizzle desired amount of dressing over salad greens (serving remaining on the side with the meal).
-Remove goat cheese medallions from the oven and with large spatula, place on top of salad.
-Serve immediately.

Braised Chicken with Lemon and Olives
adapted from Williams-Sonoma

Ingredients:
8 mixed chicken pieces (I used thighs, legs and breasts)
Salt and freshly ground pepper, to taste
3 Tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
1 c. Chardonnay
30 green olives
1 lemon, sliced 1/8 inch thick
2 bay leaves
2 c. chicken stock
1/4 c. chopped fresh flat-leaf parsley
2 Tbsp sifted flour

Directions:
-Season the chicken with salt and pepper.
-In a large braiser over medium-high heat, warm the olive oil until almost smoking.
-Working in batches, brown the chicken on all sides, 3 to 4 minutes total.
-Transfer to a plate.
-Reduce the heat to medium, add the garlic to the pan and cook, stirring frequently, for 15 seconds; do not allow it to burn.
-Add the Chardonnay and cook down, stirring to scrape up the browned bits from the pan bottom, about 5 minutes.
-Add the olives, lemon slices and bay leaves and cook, stirring occasionally, 4 to 5 minutes.
-Return the chicken to the pan, add the stock and bring to a boil.
-Reduce the heat to low, cover and simmer until the chicken is very tender, about 1 1⁄2 hours.
-Taste the sauce and adjust the seasonings with salt and pepper.
-Remove chicken, lemon, and olives from the pan and place on serving platter.
-With braiser over medium high heat, add flour and whisk to combine.
-Cook to thicken, stirring constantly, about 2 minutes.
-Pour thickened braising sauce over chicken and garnish with the parsley.
-Serve immediately. Serves 4 to 6.

Baby Arugula Salad with Lemon Dijon Dressing

Ingredients:
7 oz. (clam shell) of baby arugula, washed and dried thoroughly
1 c. cherry tomatoes, washed and dried thoroughly
2 oz. block of Parmesan Romano, shaved
3 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/4 c. extra virgin olive oil
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper

Directions:
-In large bowl, combine arugula and cherry tomatoes and set aside.
-In small bowl, combine lemon juice and Dijon mustard and whisk to combine.
-Whisking constantly to emulsify, slowly add in olive oil.
-Whisk in salt and pepper
-Add desired amount of dressing to arugula and toss to combine well.
-Let sit for 5 minutes for lemon to break the bite of the arugula a bit.
-Top with Parmesan shavings and serve.

Strawberry Rhubarb Pie

Ingredients:
I recipe basic pie dough
2 c. diced fresh rhubarb stalks
3 c. diced fresh hulled strawberries
1 c. sugar, divided
1/2 c. packed brown sugar
1/2 tsp ground cinnamon
1 Tbsp fresh orange zest
1/4 c. cornstarch
very small pinch of salt
1 beaten egg


Directions:
-In large bowl, combine rhubarb, strawberries, and 1/2 c. sugar.
-Toss to combine well and set into colander over sink or bowl and let drain for 1 hour (this step is very important or you get a soupy mess of a pie once it cooks.)
-Preheat oven to 350 degrees and prepare pie plate.
-Roll out 1/2 recipe of dough and line bottom of pie plate.
-In large clean bowl, combine strawberry and rhubarb that have been drained with remaining sugar, brown sugar, cinnamon, orange zest, pinch of salt and cornstarch.
-Toss to combine well and add to pie shell, smoothing out evenly.
-Roll out remaining pie dough and lattice top the pie filling.
-Brush lattice with beaten egg and place pie into oven.
-Let cook for 20 minutes, then place a piece of tinfoil loosely over the top.
-Continue cooking until filling is cooked through and bubbling, about 50 more minutes.
-Remove from oven and let cool on wire rack.

April Recipe Club at Mary's Home!

Asparagus and Jack Cheese Frittata

8 large eggs
1/2 cup shredded jack cheese
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 pound asparagus, trimmed, cut on diagonal into 1/4-inch pieces (about 3 cups)
3 tablespoons roughly chopped fresh cilantro leaves
Serving suggestion: basic green salad
Directions
Heat the broiler to high and arrange rack in upper third.

In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.

In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.

If you have red bell pepper and/or mushroom, you can add them when you sauté the asparagus. I also add some crumbled bacon before I broil the frittata. Enjoy!


Double Citrus Tart
March 2005-Southern Living issue

Makes 8-10 servings (very rich)
Prep - 30min., bake 25 min
Chill – 4 hours

1-1/2 C. crushed gingersnap cookies (generic not as flavorful)
5 Tblsp. Melted butter
2 Tblsp. Brown sugar
¼ tsp. cinnamon
1 (14oz.) can sweetened condensed milk
1/3 C. frozen orange juice concentrate-thawed
¼ C. fresh lemon juice
2 large eggs, separated
1 C. heavy whipping cream
3 tblsp. Granulated sugar
Fresh mint leaves, lemon & orange slices

Stir together first 4 ingredients. Press mixture evenly into a 9 inch tart pan with removable bottom; set aside.
Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.
Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
Bake at 325 degrees for 20-25 minutes or just until filling is set.


Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Place on a serving dish.
Beat whipping cream and granulated sugar at medium speed with an
Electric mixer until stiff peaks form. Add to garnish.

Asian Chicken and Slaw

Servings: 4

Ingredients

* 1-1/4 pounds ground chicken
* 3 cloves garlic, minced
* 2 green onions (including some green), finely chopped
* 1 tablespoon grated fresh ginger
* 1 can (8 ounces) water chestnuts, drained and chopped
* 2 tablespoons dark Asian sesame oil
* 3 tablespoons soy sauce
* 1 tablespoon hoisin sauce
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 package (16 ounces) shredded coleslaw mix
* 1/4 cup beef broth

Directions

1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Calories: 344
Protein: 32 g
Sodium: 579 mg
Fat: 16 g
Carbohydrates: 5 g
Exchanges: 3 Low-Fat Meat; 2 Fat

Source: Family Circle's "All-time Favorite Recipes"

A Casserole the Mattson Family Will Eat!

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Susan's Chicken Spaghetti in a White Sauce

4 chicken breasts chopped
(Or one rotisserie chicken)
1/2 cup butter
1 cup mushrooms sliced
1 cup onion chopped
1 cup celery chopped
1 pint half and half
(fat free works perfectly well!)
2 T dry white wine
2 T cooking sherry
S/P to taste
Parm Cheese
6 oz. spaghetti

Melt butter in skillet and saute vegetables until soft.
Add chicken, half and half, sherry, wine, s/p.
Heat to almost boiling.
Mix 2 T of flour to make a paste.
Add paste to chicken mixture and simmer for 5 minutes.

Cook spaghetti, drain, rinse and place in butter shallow casserole dish. Pour chicken mixture into dish and gently stir noodles into mixture. Spring top with parm.

Mattson Family Beef Burgundy
(FW Star Telegram)

4 slices bacon
1 1/2 lbs of lean stew meat
1/4 cup onion, chopped
4 oz. sliced mushrooms, fresh
1/2 tsp Italian seasoning
1/4 tsp parsley
1 bay leaf
2 1/2 T flour
1 cup beef broth
1 cup burgundy red wine
cooked noodles

Saute bacon. Cool then crumble into large casserole (or crock pot). Brown the beef in the bacon fat. Place beef in casserole. Top with onion, mushrooms, seasoning, parsley and bay leaf. Add olive oil to skillet if ncessary to bring the remaining fat to 3 T. Add flour and brown. Add beef broth and wine. Bring to a boil and simmer until slightly thickened. Pour over meat etc.
Bake covered at 325 for 2-3 hours. Remove bay leaf and serve over noodles.

THURSDAY, FEBRUARY 19th at 6:30PM
Tuscany Art in Dining
RSVP to Susan or Evite

I wanted to share a new favorite recipe, my whole family loves it and the best part it takes about 5 min. to make. I serve it over the Carb-Nada pasta and make a salad to go with it.

Slow-cooker Burgundy Beef Tips
2lb. stew meat - already cut up
1 pkg. sliced baby Portobello mushrooms
1 (10 3/4 oz) can cream of mushroom soup (I use the reduced fat one)
1/2 c. dry red wine
1 envelope dry onion soup mix
1/4 t. pepper

Stir all ingredients together and put in crock pot, cook on high for 4 hours. Stir it occasionally. Enjoy!!

I've also added carrots, baby onions or celery to it.

Christine

Sweet Potato Fries

2 sweet potatoes cut into sticks

Put on cookie sheet and brush w/olive oil

Sprinkle w/salt and pepper (my kids don’t like pepper so we do some w/just salt)

Cook at 425 for about 30-35 minutes (the slightly burnt ones taste the best)



Roasted Green Beans

Clean and trim green beans

Toss with olive oil and salt and pepper

Cook at 400 for about 20 minutes



Enjoy the recipes!

Christine

Jen's Summer (Winter,Spring,Fall at the Mattson home) Pasta

1 lb. Orrichette (you can find it at Market Street)

½ cup Extra Virgin Olive Oil

1 T. Kosher Salt

1 clove garlic – minced

¼ t. red pepper flakes

Crushed black pepper

2 Mozzarella balls cut into small cubes

18-24 cherry tomatoes halved

1 c. fresh basil – julienned



Put EVOO, salt, garlic, red and black pepper in bowl and stir. Add cherry tomatoes, mozzarella balls and basil, stir. Let tomato and cheese mixture sit while pasta is cooking. Boil Pasta until ready, drain and add to tomato and cheese mixture. Mix all ingredients; wait about 5 minutes to let cheese melt a little. Enjoy!



Sometimes I add grilled chicken to the recipe for a light dinner.

Christine's Sangria

It called for Brandy but I used Cream Sherry. Cut up fruit, oranges, lemons, limes, strawberries, I used 2 oranges, one lemon, lime and then a couple cups of Strawberries. Soak the fruit in the Cream Sherry(Brandy). Meanwhile add together 1 bottle red wine, ½ bottle sprite (from 2 liter) and 1 cup of oj. Let fruit soak for about an hour and then add everything together. You can play w/sprite, oj, wine combo to your taste.

Healthy Chicken Soup



2 T. of olive oil

2 gloves of garlic crushed and minced

1 medium onion chopped

1 cup of celery diced

1 cup of red bell pepper diced

1 cup of carrots diced

1 4oz. can chopped green chili

1 16oz. can of northern white beans

1 t. of thyme

2 t. of cumin

1 t. of crushed red pepper flakes

1 t. of oregano

salt and pepper to taste

4 cans of chicken broth

4 cups of water

1 whole roasted chicken (tuscan rub from Market Street) pulled into bite sized pieces

Juice of 1/2 lime

Chopped Cilantro



Saute garlic, onion, celery, red pepper, and carrots with oil under medium heat for about 5 minutes in a soup kettle. Add thyme, cumin, pepper flakes, oregano, salt and pepper. Add chicken broth and water, and bring to a soft boil. Turn down heat to medium low. Add white beans, green chili, and chicken. Add more salt to your taste. Simmer for about 30-40 minutes. Squeeze in lime and garnish with cilantro before serving.

Sometimes I add in elbow macaroni to make the soup heartier. Enjoy.



Gigi

PEAR AND BLUE CHEESE SALAD
Ingredients
• 3/4 cup walnuts
• 1 bag of mixed baby greens
• ½ bunch of romaine lettuce
• ¼ head of iceberg lettuce
• ¼ pound bean sprouts
• 2 ripe Bosc pears or any other pear available, such as Anjou, Bartlett, or Comice
• 4-5 ounces crumbled blue cheese - I used Stilton
• Briana’s blush wine Vinaigrette dressing
Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
Trim the stems of the lettuce. Wash and dry the leaves. Tear into pieces and add all the lettuces and the sprouts to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Just before serving, drizzle the vinaigrette dressing over the salad to your taste. Toss the salad gently to evenly dress all the greens. Divide among 8 plates and serve immediately.

Jen’s Apple Cake with Carmel Topping

3 cups all purpose flour
2 t. cinnamon
1 t. baking soda
1 t. salt
½ - t. nutmeg
1# Golden Delicious Apples, peeled cored and cut in 1/3 “ cubes (I used 3 -1/2 apples)
2 cups brown sugar
1-1/2 cup vegetable oil
1 cup sugar
3 eggs
4 t. vanilla
¾ cups pecans, coarsely chopped


1 stick butter
¼ cup whole milk

Preheat oven to 350.
Spray bundt pan with with nonstick spray. Mix flour, cinnamon, nutmeg, baking soda and salt in a medium bowl. Transfer 3 T. to Bundt pan and tilt to coat. Set pan aside.
Place apples and 2 T. flour mixture in another medium bowl. Toss to coat.
Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs and 3 t. vanilla in a large bowl. Beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apples and pecans into batter. Transfer to bundt pan. Bake until tester comes out clean, approximately 1 hour. Transfer cake pan to rack, let stand while making carmel sauce.

Melt butter in a small pot, whisk in remaining 1 cup of brown sugar and milk. Cook until blended and comes to a boil., about 5 minutes. Add remaining 1 t. vanilla. .

Spoom ¼ cup hot carmel over warm cake in pan. Let stand until toppin is absorbed. Cool for a while and turn cake out of pan. Pour about ½ of remaining carmel over top of cake. Save the balance of the carmel to sauce your plates before serving.

Enjoy!

(Sometimes I add raisins, sometimes I serve with Butter pecan ice cream)

Next, I just fixed a pork dish tonight that was yummy!!! And the best part, Thursday is my crazy day so I either crock pot it or do something I can put together at 4:00 and be ready for the different shifts that everyone eats. Anyway, here it is…by the way, the recipe called for Brandy and I didn’t have any (I know, I didn’t have some spirit on hand) anyway I improvised with Cognac and it was awesome, you could probably use port too.

Also, I bought the big Pork Loin Roast and cut it in half, used half tonight and the other is in freezer.

Pork Loin with Brandy and Dried Cherries

½ c dried cherries

½ c brandy

2 lbs. Boneless pork loin roast

1 t. dried mustard

1 t. pepper

1 t. salt

1 c. finely chopped onion (I actually didn’t have any, so I used shallots instead, always improvising)

3 garlic cloves, minced ( I used about 6)

1 c. chicken broth

1 T. red currant jelly ( I used black cherry)

1 t. fresh thyme

1 bay leaf

Combine Cherries and brandy and let sit 1 hour.

Preheat oven to 325

Sprinkle pork with salt, pepper and mustard

Heat dutch oven and sear pork on all sides, remove from pan.

Add onion and garlic and sauté until soft, add cherry mixture, broth, jelly, thyme and bay leaf, bring to a boil.

Add Pork ( I actually use my stones at this point), cover and bake in oven for 2 hours or until tender. (it was falling apart)

Bring broth mixture to a boil until reduced and thickened, slice pork and serve sauce over. Yuuummy!!

Enjoy,

Christine

Keith and I ate at Grace last Sat. night in downtown Ft. Worth. It’s a steakhouse but kind of swanky and I didn’t have steak. I loved the atmosphere and the food was really yummy!! They had some unusual sides you don’t find at other steak houses – asparagus/shrooms with poached egg on top….Anyway, if you’re heading to FT. worth try it out, another place to go is Eddie V’s in Ft. Worth. If you’ve eaten at the one in Austin you know how awesome it is!

Recipe Club at Jen's -
Does it get any better then this?

Tortilla Soup
The Mansion on Turtle Creek

3 T corn oil
4 corn tortillas coarsely chopped
6 cloves of garlic, finely chopped
1 T chopped fresh epazote (or 1 T chopped fresh cilantro)
1 cup fresh onion puree
2 cups fresh tomato puree
1 T cumin
2 tsp chili powder
2 bay leaves
4 T canned tomato puree
2 quarts chicken stock
salt to taste
cayenne to taste
1 cooked chicken breast, cut into strips
1 avocado peeled, seeded and cubed
1 cup shredded cheddar cheese
3 corn tortillas, cut into thin strips and fried crisp

Heat oil in large saucepan over medium heat.
Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomoato puree and bring to a boil.
Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock.
Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently for 30 minutes. Skim fat from surface if necessary.
Strain and pour into warm soup bols. Garnish.

Garden Vegetable Chowder
Bon Appetit

2 T unsalted butter
1 (16 oz.) package frozen corn kernels
2 small red-skinned sweet potatoes (yams), peeled and diced
1 yukon gold or russet baking potato, peeled and diced
3 celery stalks, diced
1 large carrot, diced
2 small zucchini, diced
1/2 red or yellow bell pepper diced.
2 tsp dried thyme
4 bay leaves
6 cups canned low salt chicken broth

Melt butter in heavy large Dutch oven over med-high heat. Add vegetables, thyme and bay leaves. Saute until vegetables are light brown, about 10 minutes.
Add broth and bring to boil.
Reduce heat to medium low.
Simmer soup until vegetables are tender, about 45 minutes.

Remove bay leaves from soup.
Puree 2 1/2 cups including vegetables in blender until smooth.
**Let it cool a bit first before putting it in the blender**
Return puree to remaining soup.
(This makes it thicker w/out having to add cream)
Season with s/p.

Texas Corn Chowder
La Cima

2 onions, diced
3 red bell peppers, diced
3 green bell peppers, diced
1/4 cup butter
1/2 stalk celery
3 cups whole cut corn
1/2 gallon chicken stock
1 bay leaf
1 tsp basil
1 tsp thyme
1 cup diced potatoes
corn starch
1 1/2 quarts heavy cream
salt and pepper
chicken base
1/2 lb lump crab meat
cornbread crumbles

Saute onions, peppers, and celery in butter. Add chicken stock, corn, bay leaf, thyme and basil. Stir in potatoes. Cook for 15 minutes. Thicken as needed with slurry cornstarch. Add heavy cream, s/p, and chicken base to taste. Stir in crab meat. Garnish with cornbread crumbles.

Sopapilla Cheesecake

2 cans (less fat) crescent rolls
2 cups sugar
3 (8 oz. lite) bricks of cream cheese
2 tsp vanilla
1/2 cup butter
2 tsp cinnamon

Cream 1 1/2 cups of sugar with the cream cheese and vanilla.
Spray 13x9 pan with non-stick cooking spray and spread
one can of crescent rolls on the bottom of the pan.
Pinch edges together to make a solid layer.
Spread cream cheese mixture evenly on the top of the crescent rolls.
Melt stick of butter, add 1/2 cup of sugar and cinnamon.
Spread otehr can of rolls over teh top of the cream cheese mixture.
Pour melted sugar mixture evenly over second layer of rolls.

Bake at 350 for 30-40 minutes until golden on top.
*You can reduce the topping to 1/3 cup sugar and butter to make it "lighter".

Wildest Rice Soup

1 Package wild rice mix
1/4 lb. bacon
2 cups chopped mushrooms
1 onion, diced
3 1/2 cups half and half
2 1/2 cups fat free chicken broth
2 cans reduced fat potato soup
8 oz. light Velveeta cubed

Cook rice, but omit seasoning packet
Cook bacon adn drain, reserving drippings
Saute mushrooms and onions in drippings
Add remaining ingredients and cooked bacon
Cook until cheese melts over med/low heat

Roasted Beet Salad

1 large or two small beets
1 orange, peeled & sectioned
Feta cheese
Red onion, sliced thin
Baby spinach
Dressing (Below) or Catalina dressing

Brush beets with olive oil, salt and pepper, covered with foil and bake at 375 for one hour or until done. Let cool, then peel and dice beets. Combine all other ingredients and toss with dressing right before serving.

Dressing:
1 cup confectioners sugar
1 cup Wesson oil
1 cup ketchup
1/4 cup cider vinegar
1/2 tsp salt
Pepper

Mix all ingredients well and chill.
Store in refrigerator.

Vinaigrette for Mixed Greens

3/4 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
2 T Dijon mustard
1 garlic clove, minced
Salt and Pepper to taste
Mixed greens with red onion

In a jar with a tight fitting lid combine the oil, vinegar, mustard, garlic, salt and pepper.
Shake well. Combine greens and onions in salad bowl and drizzle with dressing,
toss to coat.

1 can (12 oz.) beer
(Miller lite = Mild and Shiner Bock = Bolder)
3 cups self rising flower
3 T sugar
1/4 cup butter, melted

Let beer come to room temperature.
Combine flour, beer and sugar in bowl.
Stir until well blended, but it will be lumpy.
Spray 9x5 bread pan and spread batter.
Bake at 350 for 40-45.
Remove from oven.
Pour melted butter over bread and bake for 10 more minutes.

Blue Cheese Bacon Dip
7 bacon slices
2 garlic cloves, minced
2 (8 oz.) packages of cream cheese, softened
1/3 cup half and half
4 ounces crumbled blue cheese
2 T chopped fresh chives
3 T chopped walnuts, toasted
Grape clusters
Assorted Crackers or flatbread

Cook chopped bacon in a skillet over mediium- high heat 10 minutes or until crisp. Drain bacon and set aside. Add minced garlic to skillet and saute 1 minute.

Beat cream cheese at medium speed until smooth.
Add 1/2 and 1/2, beating until combined. Stir in bacon, garlic, blue cheese and chives.

Bake at 350 for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts and serve with grapes and crackers.

Pesto Tortellini Soup
Serves: 4
1 cup chopped green onions (2 bunches)
3 (14.5 ounce) cans vegetable broth (chicken may be substituted)
1 (9-ounce) package fresh or frozen cheese tortellini
1 (9-ounce) package portabellas, rinsed and chopped
1/3 cup prepared pesto
Freshly grated or shredded Parmesan cheese

In a 5 quart saucepan, combine the broth and onions. Bring the mixture to a boil and add remaining ingredients, excluding Parmesan. Boil long enough that pasta is tender (check pasta package directions). Divide among bowls; sprinkle with Parmesan.

Lynne got this delicious recipe from her mother-in-law, Pat Borkowski.

Thanks ladies for letting me join you for Recipe Club! Debbie
Appetizer Brie Soup with Homemade Croutons
Serves: 6

Cream of Brie Soup


2 cups (4 ounces) fresh shiitake mushrooms
4 cups chicken stock or broth
1 (1.1-pound) wheel Brie cheese, rind removed (see note), cut in chunks
2 tablespoons unsalted butter
1 large garlic clove, minced or pressed
3 medium carrots, peeled and thinly sliced
2 medium shallots, finely chopped (about 1/4 cup)
2 cups half-and-half
1/2 teaspoon pepper, or more to taste
2 tablespoons dry sherry (optional)

Homemade Croutons
3 tablespoons unsalted butter
3 tablespoons olive oil
3 medium garlic cloves, minced or pressed
1 baguette, crust removed and cut in 1-inch cubes

Preheat the oven to 350°F. Wipe the mushrooms with a damp paper towel to remove excess dirt. Remove the tough part of the mushroom stem and slice. Set mushrooms aside. In a large stockpot or Dutch oven, bring the stock to a boil. (This is an important step.) Stir in the Brie and continue to stir until the Brie is melted. Strain mixture into a bowl and discard the solids. In the same pan, melt the butter. Add the garlic, mushrooms, carrots and shallots. Sauté until shallots are translucent and vegetables are tender, about 5 minutes. Stir in the reserved stock mixture, half-and-half, pepper and sherry. Bring to a boil. Simmer, covered for 10 minutes. Make the croutons by heating butter and oil together in a large sauté pan. Add the garlic and cook until garlic is fragrant. Add the bread cubes and cook over medium heat, tossing to coat. Place croutons on a baking sheet and bake for approximately 5 to 10 minutes until lightly golden and crispy. (If made ahead, store in an airtight container.) The outside should be crisp and golden. Ladle the soup into bowls and top with homemade croutons.

Variation: Fresh baby spinach (approximately 1 cup chopped) may be added to this for a nutritious twist on a decadent soup. For a heartier soup you may add cooked rice.

Special Note: To get the rind off the brie, scrape it with a knife or edge of a spoon. Instead of a chowder consistency, the soup is a thin consistency. If you would like a thicker consistency, make a slurry of cornstarch and cold chicken broth or stock. (Christine’s suggestion-she did it for the crab corn soup!) Don't skip the homemade croutons; they add wonderful flavor!

I’ve been meaning to pass this along to you. Keith and I ate at a great new place down in Dallas off of Lovers, not too far from the old Riviera. It was fantastic and we can’t wait to go back. It’s called Neighborhood Services and it’s truly suppose to be a Neighborhood bistro type atmosphere and food. The food is not outrageously expensive and there are small plates and big to share. We shared about 4 things because everything sounded good – the short ribs were out of this world!! They don’t take reservations so plan accordingly and it’s packed, it pays to date an important wine/spirit distributor guy, we were shown to our table pretty quickly, amongst a few stares from those at the bar. But go check it out and enjoy!!

Soup or Salad
Jen's House
January 28th
7:00 PM

Chipotle Shrimp Appetizer
Christmas Brunch at Paula's House 12/08


1 lb. Shrimp, steamed, peeled, deveined with tail removed & chopped in
Small pieces
½ cup lime juice
½ medium white or yellow onion, chopped
1/3 cup cilantro, chopped
½ cup Chipotle Chili Ketchup
2 T. Olive Oil
1 cup Jicama, peeled and diced
1 small avocado, cubed and salted
Salt and pepper to taste
Tortilla chips

Toss teamed shrimp in ½ cup lime juice; drain excess. Rinse onion under cold running water once chopped, shake off excess water. Add shrimp, cilantro, and ketchup, Olive oil, jicama and avocado. Salt and pepper to taste. Cover and refrigerate. Serve with tortilla chips and fresh lime wedge.

Can’t find the chipotle ketchup any more. So I buy chipotle peppers in adobo sauce. It comes in a 7oz can. I chop up little pepper and sauce and add to the ketchup.

Christmas Brunch at Paula's House 12/08

Chicken Divan

4 whole deboned chicken breasts (8 pieces)
1 cup mayonnaise
2 tsp. lemon juice
1 tsp. curry powder
11/2 cup shredded cheddar cheese
1 1/2 cup bread crumbs
2 10oz. pkg. frozen broccoli
4 T. melted butter
2 cans cream of mushroom soup

Pre-cook the chicken, pre-cook the broccoli. Spread broccoli in casserole dish. Combine soup, lemon juice, curry powder and mayonnaise. Add chicken to mixture and then spread over broccoli. Sprinkle cheese over chicken mixture. Add bread crumbs to melted butter and then sprinkle over cheese. Bake at 350 for 25 to 30 minutes or till bubbly. Serve over rice.

For my family I cut the recipe in half. I also use fresh broccoli and partially cook before assembly draining well. I have to admit I don’t measure the cheese and bread crumbs. I just make sure there is a nice layer of each.