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