Sun-Dried Tomato and Feta White Bean Dip

I'm always on the lookout for snacks to take along when we're out on the boat that can be made ahead, are portable and that will hold over if we nosh on them for multiple days.  Variations on the bean dip idea have come up, but this is the first one I really liked. It probably stood out due to the sun dried tomatoes, nominated for my Ingredient of the Year.  They seem to make everything yummy and lend a lovely color to food.

You couldn't ask for easier: rinse a can of beans and throw them into a food processor with all the other ingredients and whirl away till it becomes smooth like hummus.  It was good made according to the recipe, but you know me....at that point I start to adjust the flavors. I added extra black pepper, cayenne and salt, but not much else.  Still, it would also be good with some smoked paprika or Ancho chili powder to deepen the unami.

Sun-Dried Tomato and Feta White Bean Dip

1 (15-ounce) can cannellini beans, rinsed

¼ cup extra-virgin olive oil

¼ cup oil-packed sun-dried tomatoes

¼ cup water

2 ounces feta cheese, crumbled (1/2 cup)

2 teaspoons lemon juice

1 teaspoon minced fresh oregano leaves

1 small garlic clove, minced

⅛ teaspoon table salt

¼ teaspoon black pepper

Pinch cayenne pepper

Process beans, 3 tablespoons oil, sun-dried tomatoes, water, feta, lemon juice, oregano, garlic, 1/8 teaspoon salt, 1/4 teaspoon pepper, and cayenne in food processor until smooth, about 45 seconds, scraping down sides of bowl as needed.

Transfer to serving bowl, cover, and let stand at room temperature for at least 30 minutes. Season with salt and pepper to taste. Drizzle with remaining 1 tablespoon oil and serve.

https://www.cookscountry.com/recipes/8014-sun-dried-tomato-and-feta-white-bean-dip?t=1664814389

Chicken or Turkey Divan

It seems to have become an unofficial tradition that after we have a holiday

turkey, we first make Turkey Soup from the bones and scraps of meat (No recipe- just

boil 'em down and add veggies and noodles), and then we make Turkey Divan.

The recipe came to me from Brent's mother (Andrea Sparks) after we were

married. We were visiting his parents at their house in Forsyth, Mo, and I

started copying down all the recipes that Andrea told me were Brent's favorites.

About 200 index cards later, I had the start of my married life recipe collection.

The wording is just like it was copied down, except I changed "1 can peas" to

broccoli. You can thank me for that later. 

6 servings

1 whole chicken, cooked and boned

(Or leftover turkey from Thanksgiving)

3 cups chopped broccoli

1 can cream of chicken soup

2/3 cup mayonaise

1/3 cup evaporated milk

1 Tbl yellow curry powder (or to taste...I use *a lot* more, but I like it strong)

1/2 to 1 cup grated sharp cheddar cheese

Bread crumbs

Blanch broccoli till bright green, drain. Place in buttered casserole dish. Mix

remaining ingredients together except bread crumbs. Pour over broccoli; cover

with bread crumbs and dot with butter. Bake at 350deg F for 30-45 minutes.

Serve over rice.

This freezes really well without the rice and it's one of those dishes that gets better if it ages a couple days in the frig or freezer.

And speaking of curry powder........

When we lived in Singapore we would get the curry spice mix during our every

Saturday morning trip to the open air market on Serangoon Road in Little India.

The food sold on each table was a different vendor and they had a specialty: fresh fruit & vegetables,  spices, meat, poultry, fish, flowers. One man only* sold fresh coconut ground to order!  The spice vendor would ask what you wanted to cook, you told the name of the dish, and they would custom grind a packet of powder or paste for you containing

all the just-right ingredients to take home.

* (Once he also offered to sell a box of eight 6 week old kittens to my daughters, but I declined.  The girls nominated me for the Meanest Mom of the Year Award for the third year running.)

10-Minute Cornbread AND Cornbread Turkey Stuffing

This is my favorite cornbread because it bakes so quickly.  It also serves as a key ingredient in some really awesome turkey stuffing that is featured on our Thanksgiving table every year.   

The cornbread is tolerant of added ingredients if you're feeling frisky. Some ideas for additions:

    

    *1/2 can of whole kernel corn

    *diced red bell pepper

    *roasted sunflower or pumpkin                seeds

    *chopped jalepenos (my fav!)

    *cooked sausage or chorizo

10-MINUTE CORN BREAD

3/4 cup yellow corn meal

3/4 all purpose flour

5 tsp baking powder

1 tsp salt

4 Tbl sugar

mix together:

1 egg

1 Tbl vegetable oil

enough milk to make 1 cup

Preheat oven to 450F. (Its important to have the oven hot & ready before mixing batter!)  Grease a cast iron skillet or 9" round cake pan. Mix all ingredients in a medium bowl just until no lumps remain.  Pour into prepared pan and bake for 10 mnutes. 

CORNBREAD TURKEY STUFFING

For turkey stuffing, make the cornbread the day before and crumble onto a cookie sheet. Leave it to dry out overnight.

Be warned- this recipe makes a large quantity of stuffing!  Leftovers will freeze in an airtight package. Any non-holiday day of the year you can halve  or quarter the quantities to stuff a whole chicken or bake solo in a well greased casserole at 375F for 30-40 minutes uncovered .

1 recipe cornbread, crumbled

4 slices stale whole wheat bread or toast, crumbled (can also use store bought bread cubes)

1 cup chopped celery

1-1/2 cu chopped onion

3/4 cup chopped green pepper

6 oz Italian sausage, browned & crumbled

1 stick unsalted butter, melted

4 large eggs, beaten

21 oz turkey or chicken broth

1 tsp ground thyme

1 tsp ground sage

1 tsp poultry seasoning

1 tsp ground black pepper

1 tsp kosher salt

All these ingredients just get dumped into the biggest bowl you've got, mixed up and stuffed inside a Thanksgiving turkey. I've been known to divide the big batch into two parts and drop a dozen oysters and  a few dashes of Old Bay Seasoning in one. Substitute some of the oyster's liquid for part of the broth if you really love oysters. Before baking the mixture should be a little on the wet side so the oysters get steamed.

Sweet Potatoes with Tahini Butter

I love a good baked sweet potato: slathered in melted butter and sprinkled with enough cinnamon sugar to undoubtedly cancel out the sweet tater's status as a healthy superfood.

But even that yummyness gets old. This is a very nice change of pace. A side dish that's savory from the tahini, sassy from the lime juice.  

Originally from Bonappetit.com

Servings: 2 servings 

INGREDIENTS

1 lb. sweet potatoes, any color (6 small or 3 large), scrubbed

2 Tbsp. unsalted butter, room temperature

1/12 cup fresh lime juice

2/3 Tbsp. tahini

1/3 Tbsp. soy sauce

2/3 tsp. toasted sesame oil

kosher salt, freshly ground pepper

Flaky sea salt

Toasted sesame seeds and lime wedges (for serving)

DIRECTIONS

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve

sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and

steam until fork-tender, 25-30 minutes.

Meanwhile, smash together butter, lime juice, tahini, soy sauce, and sesame oil in a small

bowl with a fork until smooth, about 3 minutes. Season tahini butter with kosher salt and

lots of pepper

Arrange sweet potatoes on a platter or a large plate. Let cool until you can just handle them,

then split open and generously spread tahini butter over. Season with sea salt; top liberally

with sesame seeds. Serve with lime wedges (this dish really comes alive with lots of bright citrus)

Pork Chops with Pomengranate Glaze

Pomengranate molasses is my current go-to when I'm not feeling creative about how to season a dish.  Like tonight, for instance: pork chops were on the menu, but I didn't want our usual versions. I consulted "le intrenet"  and found this recipe. The result was quite tasty.

Did you notice I said pomengranate MOLASSES but the recipe calls for JUICE? Pomengranate Molasses is a Middle Eastern ingredient that is a super concentrated form of the juice. It isn't sweet like what Americans think of as molasses (an ingredient in gingerbread). Instead it's tart/sour and most recipes that include pomengranate molasses as an ingredient, IMHO, usually need some honey to balance the sourness. 

BTW, pomengranate molasses is amazing on sauted veggies like brussel sprouts or winter squash, too.

In addition to the onion smothered pork chop, the plate contains (clockwise) tabullah, cuban beans and sauteed plantain.  Perhaps an odd combo, but it worked!

Prep Time: 10 minutes Cook Time: 20 minutes

4 servings 

Source:Simplyrecipes.com

INGREDIENTS

4 bone-in center cut pork chops, about 1-inch thick

Salt and pepper, to taste

2 tablespoons olive oil

3 tablespoons finely chopped shallots

11/2 cups pomegranate juice

1 tablespoon honey

1 tablespoon balsamic vinegar

2 sprigs thyme

1 tablespoon cold, unsalted butter

2 tablespoons chopped parsley (for garnish)

Seeds from 1 pomegranate (for garnish)

DIRECTIONS

1 Generously sprinkle the pork chops on both sides with salt and pepper.

2 Sear the chops: In a large skillet over medium-high heat, heat the oil. Add the pork chops

to the pan and cook for 3 to 5 minutes on a side, or until they are golden brown on both sides and a thermometer inserted into the center of a chop registers 145F.  Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze.

3 Make the glaze: Pour off and discard all but a thin layer of oil from the pan and return the pan to the heat. Add the shallots and cook, stirring, for 45 seconds. Scrape up any browned

bits that have stuck to the bottom of the pan.  Add the pomegranate juice, honey, vinegar and thyme. Cook for 5 to 7 minutes, or until thickened slightly. Take the pan off the heat. Remove the thyme sprigs and whisk in the butter.

4 To serve: Transfer chops to a serving platter or individual plates. Spoon the glaze over top and sprinkle with parsley and pomegranate seeds.

(Pretty Close to Car Wash's) Chicken Salad

Our town has a lovely little restaurant called Car Wash Cafe that's located, yep you guessed it, in the city's car wash.  The owner & her staff are delightful and friendly and you always feel like they're glad to see you. They have many signature dishes on the menu, and I suspect every patron would have a different favorite. Personally I love Taco Salad Tuesday, but sadly in 2020 Covid times that is a dish they're no longer offering 😥  Instead I have fixated on their Chicken Salad, served over greens with a generous amount of fresh fruit or on a grilled sandwich with a decadent order of shoestring French fries. Mmmmm.  It's also occasionally available at the deli of our local grocery store, but apparently my timing is pretty bad to pick some up there because it's hard to find.

I really, really, really wanted that chicken salad!   So I went on a frantic internet search.  After several batches that weren't even close, I hit pay dirt.  This recipe is pretty doggone close, and is simple to make.  Ah, I'm happy now.

The recipe to cook the chicken is given, but I used a store-bought rotisserie chicken.

https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-salad-recipe-2011682

Chicken Salad

4 cups diced poached chicken, recipe follows

1 stalk celery, cut into 1/4-inch dice

4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice

1 1/2 teaspoons finely chopped fresh tarragon or fresh dill

2 tablespoons finely chopped parsley

1 cup prepared or homemade mayonnaise

2 teaspoons strained freshly squeezed lemon juice

1 teaspoon Dijon mustard

2 teaspoons kosher salt

Freshly ground black pepper

POACHED CHICKEN FOR SALADS:

10 sprigs parsley

2 sprigs fresh thyme

1 small onion, halved

1 small carrot, halved

1 stalk celery, halved

3 pounds bone-in, skin-on chicken breasts halves, fat trimmed

5 to 6 cups chicken broth, homemade or low-sodium store bought

Toss together the chicken, celery, scallions, dill and parsley in a large bowl.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

Quick Asian Noodle Soup

After Thanksgiving 2020 I was left with a large amount of turkey meat and a big pot of rich broth made from boiling the turkey carcass.  Some went in the freezer*, and I am trying to get creative with the rest.  Today I made a micro batch of Asian inspired soup for a late lunch.  It's always nice to have something quick that isn't plain old chicken soup.

Ingredient quantities are approximate.  You can adjust proportions according to your taste preferences- more garlic, less ginger, more sriacha, less mushroom.

If the turkey broth is watery and needs more deep flavor, give it a boost with boullion or dark miso paste. (Personally I think brown rice miso is the hardest working ingredient in the kitchen. It enriches everything!)

*freezing broth in a cupcake pan makes it available in recipe-friendly quantities when just a little broth is needed. I freeze, then place the pan briefly in a shallow sink of hot water just long enough to loosen the pucks of broth, then place them in a ziplock bag and quickly back into the freezer)

  

1 tsp canola oil 

1/4 cup minced onion

1 Tbl minced, peeled fresh ginger

1 Tbl minced garlic

1/4 tsp crushed red pepper flakes

3 cups turkey or chicken broth

1/2 cup shredded leftover cooked turkey or chicken

1/4 cup thinly sliced mushrooms

1/4 cup thinly shredded carrot (use a vegetable peeler to get very thin long slices that will cook quickly)

1 Tbl soy sauce

1 pinch kosher salt

1 pinch fresh ground black pepper

1 green onion, both green and white parts sliced into thin rings

3 oz ramen noodles

1 Tbl sriacha or sambel oelek

In medium saucepan, heat canola oil and saute onion, ginger, garlic & crushed red pepper flakes until fragrant and onion is translucent. 

Add broth and meat, bring to a low boil, then add all other ingredients except sriacha.  Cook until noodles are tender.  Ladle onto 2 bowls and serve with sriacha to be added as needed.

Marinara Sauce

Ok, pressure's on. Jane requested I post my marinara recipe.  It is easy, but it's not written down anywhere except in my head. Let's figure it out, shall we?

1/2 cup onion, diced

2 cloves garlic, minced

1 tsp olive oil

1 tsp dried oregano

2 tsp dried basil

1/2 tsp dried tarragon

1- 14 oz can petite diced tomatoes

1-2 tbl tomato paste

2 tsp dark or brown rice miso

1 1/2 tsp soy sauce

Salt and black pepper to taste

Heat the olive oil over med heat. Saute onion until translucent, then add garlic,oregano, basil & tarragon and saute till fragrant.  Add tomatoes, tomato paste, miso and soy sauce. Stir till combined. Taste for flavor; add more oregano, basil,  salt or pepper as needed. If the sauce has any bitterness, you can offset that with by adding sugar 1/4 tsp at a time.

Teacher Rice Mix

When I had small kids I always tried to give their teachers a gift at the end of the year to show appreciation for all their hard work & dedication.  I gave canning jars filled with this dry Herb Rice mixture one year. It was such a hit that it became a tradition the teachers looked forward to.  When the last Sparks kid graduated from elementary school, the teachers sent me a note on school letterhead asking for the recipe.  That still makes me laugh!

Teacher Rice Mix

1 cup uncooked white rice (not minute rice!)

2 Tbl beef boullion granules

1 tsp dried onion flakes

1/2 tsp rosemary

1/2 tsp marjoram

1/2 tsp thyme

Mix all ingredients and pour into a jelly sized canning jar.  Add a ribbon and a label with instructions:

Boil 2 cups water in a saucepan, add mix and 1/2 tbl butter.  Cover & cook 15-20 mins until rice is tender.   

Makes four 1/2 cup servings

Southern Sweet Potato Bread

Southern Sweet Potato Bread is a great way to use up that one lonely sweet potato left over from last night's dinner.  (I'm actually not sure why we had one left, but hey, whatever!)  It makes a lovely toast for breakfast or a snack for tea time.

This recipe is from a book I mail ordered 30 years ago from the Martha White Flour company after seeing an ad on the back of the flour sack.  It's a treasure trove.

Southern Sweet Potato Bread

1 1/2 cups Self-Rising Flour

1 cup sugar

1 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup oil

2 Tbl milk

2 eggs, slightly beaten

1 cup mashed cooked sweet potatoes

1 cup chopped pecans

1/2 cup raisins

1. Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan. In large bowl, combine flour, sugar, nutmeg and cinnamon; mix well.

2. Add oil, milk and eggs; blend well. Add sweet potatoes, pecans and raisins; mix well.  Pour into greased pan.

3. Bake at 350°F. for 1 1/4 hours or until toothpick inserted in centwr comes out clean.  Cool in pan 15 minutes. Remove from pan;

place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

Yield: 1 (12-slice) loaf

Chicken Adobo

When our family lived in Singapore we (like all expats) had a Filipino housekeeper named Bernarda.  I asked her to make a dish from her home culture and she made Chicken Adobo that was *so good*, full of the spicyness from lots of black pepper.  This version lacks the prominent black pepper, but does have the vinegar-y, garlic-y tang of the authentic dish.  

Recipe originally from cooking.nytimes.com

Chicken Adobo

1 cup coconut milk

¼ cup soy sauce

1½ cup rice vinegar

12 garlic cloves, peeled

3 whole bird’s-eye chilies or other fiery chili

3 bay leaves

1½ teaspoons freshly ground black pepper

3 to 4 pounds chicken thighs

Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.

Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.

Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.

Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

Cinnamon Raisin Bread

I'm always looking for recipes that don't require a lot of effort to make while we're out on long sailing trips.  This is the latest gem added to my "boat book".  It's a mix it, forget it, and bake it event. 

I made a 1/2 recipe loaf and that was perfect for the two of us for breakfast and snacks for a couple days. I baked it in my 8" cast iron skillet, and that coupled with the half loaf size cut the required baking time significantly.

This recipe comes from King Arthur Flour. 

Cinnamon Raisin Bread

3/4 cup (170g) lukewarm milk

2 tablespoons (28g) butter, softened

1/2 cup (85g) raisins (or chopped dates, dried cranberries, or your favorite dried fruit)

1/2 cup (45g) old-fashioned rolled oats

1/4 cup (50g) brown sugar, packed

1 1/4 teaspoons (8g) salt

1 teaspoon cinnamon

2 1/2 teaspoons instant yeast, we recommend SAF Gold instant yeast for the fastest rise

1/4 to 1/3 cup (57g to 74g) lukewarm water*

3 cups (361g) King Arthur Unbleached All-Purpose Flour

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.

Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk.

Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor.

Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil about 10 to 15 minutes before it's done baking.

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Once it's completely cool, wrap well, and store at room temperature for up to 5 days. Freeze for longer storage.

Minestrone

 

This morning my husband had a craving for minestrone- hearty and thick with vegetables, with deep savory flavor.  Perfect way to use up odds and ends of veg we took along on a boat trip last week, most of which were beginning to show their age and were not very inspirational as a side dish on their own. The kitchen smells like fall as it bubbles on the stove.

The list of ingredients (below) is what I used for the batch in the photo.  In reality, this is a "clean out the frig" meal:  use whatever vegetables you have leftover or that are past their peak. 

Because this made a large batch of soup and I planned to freeze some of it, I elected to cook the pasta separately, then put it in the bottom of our bowls and pour the soup over it.  I find pasta that has been frozen is unpleasantly mushy.

MINESTRONE

1/2 lb bulk Italian sausage

1 small onion, diced

4-5 cloves garlic, smashed & minced

2 carrots, diced

1 can cannelli beans, drained & rinsed

1 cup frozen spinach

1/2 fresh green bell pepper, diced

1 cup butternut squash, peeled & cubed

1 1/2 cup Napa cabbage, chopped

1/2 cup frozen green peas

1/2 cup frozen whole kernel corn

1/2 cup frozen green beans

8 fresh basil leaves, chopped

1 Tbl fresh oregano leaves

1/2 tsp kosher salt

2 cups canned petite diced tomatoes

3 cups chicken or vegetable stock, (I use a combination of the two)

For serving: 1 cup cooked penne pasta

Brown the sausage in your soup pot. Remove it to  bowl when it's cooked through.  Saute the onions in the drippings until slightly browned, adding the garlic to the pan for the last minute.  Add all the other ingredients including the cooked sausage to the pot and turn the stove burner to low. Simmer the soup for a minimum of 40 minutes, adjust salt and spices to taste.

Japanese Crispy Tuna Steaks with Stir-Fried Green Beans

Another nice tuna steak recipe! This made a wonderful dinner just as written. Well, almost: as always, I have comments!  First, the sauce is tasty, but the recipe made way too much. I cut the recipe in half for two servings, and ended up with 1/2 cup sauce. We used maybe 1-2 Tbl each.   Second, if you really want to get the nice char on the green beans, I'd hold the scallions out & cook them after the beans start to take on color.  I found they sank to the bottom of my skillet & prevented the beans from contacting the hot surface needed to blister them.  And that's all I'd do differently!  Pretty yummy!

Japanese Crispy Tuna Steaks with Stir-Fried Green Beans

Servings: 4 

Originally from Rachaelraymag.com

INGREDIENTS

Sauce

1/2 cup mayonnaise

2 tbsp. Dijon mustard

1 tbsp. soy sauce, shoyu, or tamari

1 tbsp. sriracha

1 tsp. fresh lime juice

1 tsp. ground ginger

1 clove garlic, grated or pasted

Green Beans & Crispy Tuna

Salt

1 lb. trimmed green beans or haricots verts (small green beans)

1 cup plain breadcrumbs

1/2 cup panko breadcrumbs

3 tbsp. white or black sesame seeds

1 tsp. chili powder or crushed red pepper

1 tsp. granulated garlic

1 tsp. granulated onion

1 tsp.ground ginger

4 sushi-grade tuna steaks (each 6 to 8 oz. and about 1 1/4 inches thick)

About 1/4 cup plus 3 tbsp. safflower, peanut, or canola oil

6 scallions, cut on an angle into 2-inch pieces

3 tbsp. soy sauce, shoyu, or tamari

2 tbsp. mirin or rice wine vinegar

2 tsp. toasted sesame oil

Pepper

Finely chopped chives, for garnish

1. In a small bowl, whisk all the ingredients for the sauce.

2. For the green beans, in a large deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the green beans. Cook until crisp-tender, about 3 minutes. Drain the green beans and add to the ice water. Let cool, then drain well.

3. Heat a large cast-iron skillet over medium to medium-high.

4. In a shallow dish, mix the plain breadcrumbs, panko, sesame seeds, chili powder, granulated garlic,

granulated onion, and ground ginger.

5. Season both sides of the tuna with salt. Coat the tuna with the breadcrumbs, pressing firmly so the

crumbs adhere.

6. Add enough safflower oil to the skillet to coat the bottom (about 1/4 cup). When the oil begins to

ripple, add the tuna. Cook until deep golden, about 3 minutes per side. Transfer to a wire rack.

7.Meanwhile, in a large nonstick skillet, heat the remaining 3 tbsp. safflower oil, three turns of the pan,

over high. When the oil begins to smoke, add the green beans and scallions. Stir-fry until the green

beans blister, about 3 minutes. Add the soy sauce, mirin, and sesame oil; season with salt and pepper.

8.Serve the crispy tuna on top of the sauce. Or top the tuna with the sauce. Garnish with chives. Serve

with the green beans.

Classic French Salad Dressing

I'm back from vacation.  Thanks for being patient while I had no internet!  Let me jump back in with something simple but yummy.  I had run out of salad dressing one evening, so pulled out an old pamphlet called "50 Classic Salad Dressings" and whipped up some French. That was when I remembered why I saved that article from a magazine:  it's SO much better than any bottled dressing!

Classic French Dressing

1/4 cup olive oil

1/4 cup water

3 Tbl red wine vinegar

2 Tbl tomato paste

2 Tbl ketchup

2 Tbl brown sugar

1/2 tsp paprika

1/2 tsp kosher salt

Whirl all ingredients on a blender, or measure all ingredients into a container with a tight fitting lid and shake vigorously till blended.

Company's Coming Peach and Blueberry Cobbler

 

When we first moved down to the river, we were so excited to have our friends come see our new place on the water. We truly enjoyed showing off our delightful new town and including them in some water activities. As we tend to linger on the water if it is a nice day, I needed to make sure I could feed them good food that is flexible with our ever changing time table. And, I always want to be able to end the meal with a dessert that was fun, easy and no fuss. One that is always in rotation is a fruit cobbler.

It is a sure hit for last minute or even expected guests. This one is light, delicious and comes together oh so fast and can be assembled in one dish. You can use canned and frozen fruit if ripe fresh fruit is not in season. 

Company's Coming Peach and Blueberry Cobbler

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
1 cup fresh blueberries or 1 cup frozen blueberries, not thawed
1 cup Bisquick mix if in a hurry (or 1 cup all purpose flour with 1 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 tablespoon vegetable oil- if you want to be true scratch)
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted                                                                                                                                 1/2 teaspoon corn starch,optional (this rises to the top and makes the crust just a little crunchier)
3/4 to 1 cup of sugar, depending on sweetness of fruit

Preheat oven to 375 degrees Fahrenheit
In an 8 x 8 baking dish, stir Bisquick mix (or flour, BP, salt and oil), milk, nutmeg
and cinnamon together until thoroughly mixed. Stir in
melted butter until crust mixture is fully moistened. In a medium
mixing bowl, stir corn starch, sugar, peaches and blueberries. Spoon peaches and blueberries
over the cobbler crust.
Bake for one hour or until crust is a golden brown. Let cool on stove top for at least 15 minutes. 
Serve warm topped with a scoop of vanilla ice cream.

Feel free to swap out for other fruits, such as blackberries with a squeeze of lemon and lemon zest, or strawberries and rhubarb (add 1/2 teaspoon of mace, if desired). Also, sliced pears with 1 teaspoon of freshly grated ginger is a delicious change.

Prosciutto Wrapped Appetizer Dates

So often I am asked to bring an appetizer to a larger type gathering and just want to bring something easy but different from the usual fare. When our bi-annual neighborhood oyster roast was the event, I saw this treat being prepared by Ina Garten on a morning cooking show and knew I had found what I was looking for. Her recipe called for large, pitted dates with Danish blue cheese. I opted for less work with using pitted dates and Gorgonzola cheese as I am not a fan of Danish blue cheese.

These little bite size morsels are so delicious - the saltiness of the prosciutto, creaminess of the cheese combined with the sweetness of the date is very addicting. Needless to say, the guests swooped in and devoured the whole plate in minutes. 

Prosciutto Wrapped Appetizer Dates

Ingredients
24 large or 48 small dried dates (14 ounces)
6 ounces Gorgonzola cheese or even goat cheese or feta
1/4 pound thinly sliced prosciutto (8 to 10 large slices)

Directions
1. Preheat the oven to 400 degrees F.
2. With a small paring knife, slit each date lengthwise and spread open just enough to fill. Fill
the cavity of each date with a small piece of cheese and fold the date over the cheese,
pressing it back into its original shape.
3. Cut a strip of prosciutto as wide as each date is long and wrap it around twice, enclosing the
date completely. Place the dates on a sheet pan and bake for about 8 minutes, until the
prosciutto is browned and the cheese starts to melt
4. Cool slightly and serve warm.

Sun Dried Tomato Chickpea Burgers

I noticed this recipe on the back of a sun dried tomato package & thought it sounded interesting.  Back when we were poor college students we often ate vegetarian meals, but somehow I had never successfully made my own bean burgers (that were edible).

When I saw this recipe on our recent boat trip we happened to have all the ingredients needed. I had dried chickpeas that cooked up quickly in my instapot, but you can just open a can.  The one item I didn't have was a food processor, so everything was meticulously chopped & mixed by hand, because if it says blended to a consistent texture, by golly I'm not going to be a rebel have a big chunk of almond lurking in there somewhere.  I'm weird like that 🤷‍♀️

Since we were trying to conserve on propane used by our boat's stove/oven, I skipped the oven bske and grilled the patties on an oiled cast iron pan for maybe 5 minutes a side, and that worked fine.  I think next time I'll add a little water to the mixture to keep them from being too crumbly.  And try as I might, I couldn't stick to the ingredient list: I added in crumbled feta cheese. 

Even though the amount of basil & cumin seemed like a lot, the flavor was well balanced and no single ingredient was overwhelming. Served on toasted buns with cucumber slices and  plain yogurt liberally dolloped on top, these made a very tasty lunch.

From a California Sun Dried Tomato package.  These were soft, dry packed tomatoes in a plastic pouch, not the type that are oil packed in a jar. I imagine either type would work, but I'd drain the wet packed ones very well before using.

Sun Dried Tomato Chickpea Burgers

1 can chickpeas, rinsed and patted completely dry

1/2 cu chopped yellow onion

5 cloves garlic, crushed

1/2 cup California Sun Dry tomatoes julienne cut

1 cup chopped fresh basil

1 cup ground almonds

1 1/2 Tbl ground cumin

1/2 tsp turmeric

1 1/4 tsp each sea salt & black pepper

In food processor blend chickpeas, onion, garlic, tomatoes, and basil until smooth.  Add ground almonds, cumin, turmeric, salt & pepper and continue to blend until all is incorporated.  Transfer to a bowl, cover, refrigerate 20 minutes. Next mold the mixture into 5 patties. Place patties onto greased baking sheet, brush each side with olive oil and bake 30-35 minutes at 400deg F.

Heavenly Chicken Cacciatore

 My husband's cousin was a retired Episcopal priest that lived in Florida and would come to visit us for one week a year. Sometimes we would drive him up to Montauk to visit with his sister. In recent years Bill would bring him down here , which I think he loved the most.

Every year when he came to visit, he insisted that I make him this dish, simple but truly delicious.

He called it heavenly - I figured he should know! Sadly, he passed away the year before last. We will truly miss him and all of his stories.

Heavenly Chicken Cacciatore

1 3-3 1/2 lb chicken cut up into ten parts (cut the breasts in half)

2 tablespoons nuetral oil, divided

1 large onion sliced thin

1 large green pepper, sliced in strips

12 ounces of button or cremini mushrooms, cleaned and sliced thin

2-3 garlic cloves, minced

1 12 oz can on diced tomatoes with juices

1 1/2 teaspoons oregano or Italian seasoning

1/2 teaspoon each of garlic powder and onion powder (optional)

salt and pepper

Preheat oven to 350 degrees.

Heat one tablespoon of oil in pan until just before smoking.

Salt and pepper chicken and place skin side down, browning for 5-7 minutes, flip and brown second side. (may need to do in batches).

Place chicken, skin side up in large casserole dish to cool slightly. After it cools slightly, I usually remove the skin as I find it can turn rubbery as it cooks. Healthier that way too!

Heat remaining oil in pan (may not need whole tablespoon if chicken rendered a tablespoon of fat).

Add onions, green pepper,mushrooms and garlic and saute until onions are cooked and translucent. Add tomatoes and spices and heat until a slight boil.

Pour over chicken, cover with foil and bake for 2 hours.

We always had over thin spaghetti with Parmesan and lots of crusty bread.

Rest in peace Reverend Edmiston - this will always be your dish.

Adapted from 365 Ways to Cook Chicken

Tequila Pickled Red Onion

I picked this recipe up at a mini-class on Latin American Street Foods hosted by Culinary Institute of America.   They make a great condiment for just about anything, not just Mexican food.  Maybe on top of a cold cut sandwich.  Or alongside a grilled steak or chicken. It adds a gourmet touch that feels a little bit fancy, even though it's so easy to throw together.

1-1/2 Tbl black peppercorns

4 fresh thyme sprigs

1-1/2 cup thinly sliced red onion

1/2 cup tequila

1/4 honey

1/4 cup apple cider vinegar

1-1/2 tsp kosher salt

Add peppercorns and the to a 1 pint canning jar, top with red onions. Combine tequila, honey and vinegar in small saucepan, bring to a boil over medium heat.  Stir in salt until dissolved. Carefully pour hot tequila mixture over onions, making sure to cover onions completely.  Close jar, let stand 1 hour or until mixture reaches room temperature.  Shake jar to disdolve salt. Refrigerate at least 24 hrs before using.

Gyros at Home

 It's a good feeling when you try a new recipe, take one bite and know it's one that will enter into your regular menu rotation.  You've made a treasure hunt through old cookbooks, magazines or the internet and found some nugget of yumminess.  I had that experience today; I finally found a good recipe for Gyro meat to slip inside a pita with lettuce, tomatoes, onion, cucumbers and feta cheese,  slathered with tzatziki sauce. Restaurants cook their Gyro on a vertical rotisserie-type spit, slicing off thin slabs to make a customer's order. Since I don't have a rotisserie cooker as called for in the original recipe write-up, I used the method of shaping the mixture into a meatloaf.  That worked just fine! When its done slice the meat thinly; somehow that brings out more flavor.

This recipe was originally found at https://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe-2047710          I have changed the spices as noted to add the flavors that are, in my experience, more well rounded and authentic.  My opinion: the rosemary and thyme (my two least favorite spices)  quickly overwhelm this dish, so I will use them sparingly next time.

(And go get the 5-minute bread recipe from earlier in this blog & make your pita breads.  Nice & fresh!)

GYROS

1 medium onion, finely chopped or shredded

2 pounds ground lamb  (I used Meatloaf Mix from our local grocery store.  It's a combination of ground beef, ground pork and ground veal.  I suspect ground chicken or turkey would also work, but I haven't tried that yet)

1 tablespoon finely minced garlic

1 tablespoon dried marjoram

1 tablespoon dried ground rosemary    (I used 1/2 tbl dried ground rosemary)

(I added 1 tbl each Italian Oregano,  Coarse ground cumin and dried thyme)

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Tzatziki Sauce:

16 ounces plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

4 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

5 to 6 mint leaves, finely minced

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. (Lois' note: No, don't throw it away!  Freeze it to be added to soup or sauce some day!)

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.  (Lois' note: I was surprised, but 1 minute of processing or less is really all that was needed.More would make it like baby food paste)

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.   (Mine was done in 30 minutes)   Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil (I used a loaf pan filled with water)  directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

(The loaf pan in the oven method works so perfectly well; I see no reason to use these other methods.  But that's just me.)

To cook on a rotisserie, proceed as follows:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

Easter Broccoli Salad

 

For almost every family gathering, I am asked to bring this salad, but especially at Easter. It just seem to make everyone smile. My family loves that it was a great way to get the kids to eat veggies and is quite colorful. I love how the flavors blend overnight and transform broccoli into something special.

And it is so different than the traditional green lettuce salad. And...of course, BACON! Who doesn't love a salad that includes bacon? 😉

Easter Broccoli Salad

1 to 2 large head(s) of broccoli crowns, cut into florets (save the stalks for slaw if using whole broccoli)

1/2 lb bacon, cooked and crumbled (added just before serving to keep it crisp)

8 oz of sharp cheddar cheese, shredded

1/2 red onion, thinly sliced

1 cup good quality mayonnaise

1 tablespoon of the rendered bacon fat (so much flavor)

1/4 cup sugar

2- 4 tablespoons of apple cider vinegar ( I like it tart, so I add 4)

1 teaspoon onion powder (optional)

1/4 cup raisins

1/4 cup sunflower seeds (toasted adds flavor)

Salt and pepper to taste

The day before serving, mix (or put in mason jar to shake) the mayo, bacon fat, sugar and vinegar (and onion powder)

In a big bowl, mix broccoli, onion and cheese, cover and refrigerate until the next day. Several recipes call for blanching the broccoli, but letting it set overnight does the trick.

Just before serving, add the raisins, sunflower seeds, salt and pepper and mix.

Top with the bacon bits and serve.

Watch the kids just devour it!

Bacon and Cheese Hash Brown Casserole

 

Looking for a quick side dish to feed to a hungry crowd? This is very similar in taste to double baked potatoes with a lot less work. Variations of this dish are sometimes called Funeral Potatoes...not sure why... but it was a much requested dish that my sister-in-law would bring to holiday gatherings.  It is best served warm and can be kept in a 170 degree oven until ready to serve. Such a comfort food!

Bacon and Cheese Hash Brown Casserole

28 oz bag frozen hash browns (shredded)
1 cup sour cream
1 - 1 1/2 cup shredded cheddar cheese (or colby jack)
1 can (10 ½ oz ) cream of chicken soup (or cream of celery)
2 tablespoons Hidden Valley Ranch Mix
1 teaspoon garlic powder

1/2 tsp black pepper
1 small minced onion
6 slices cooked crispy bacon, crushed, divided
1/2 cup melted butter,divided
1 cup potato chips, crushed

chopped jalapenos for garnish, optional

Instructions
1. Preheat oven to 350 degree F.
2. In a large mixing bowl, combine frozen hash browns, sour cream, cheese, soup, Ranch mix, garlic powder, pepper, onion, half of the bacon (I had some leftover ham, so diced that up and added it too and 1/4 cup of the melted butter. Mix until thoroughly combined. Pour into a 13x9 baking dish.

3) Bake for 45 minutes

4) Meanwhile, in a small bowl, combine remaining 1/4 cup melted butter with crushed potato chips (crushed cornflakes is a great alternative).

5) Remove from oven, sprinkle with potato chips, top with remaining bacon and chopped jalapenos (if using and return to oven for 10 minutes.

6) Turn on broiler and toast for a couple of minutes, until brown and bubbly.

7) Let sit for 5 minutes before you dig in. Refrigerate leftovers - see below

Adapted from shugarysweets.com website

Bonus!

Potato Fritters!

If you have leftovers the next morning, mix in one beaten egg into cold potatoes, create a patty using approx two tablespoons of potatoes, coat in a mixture of Italian seasoned panko bread crumbs with fresh grated Parmesan, fry in some butter and/or oil until crispy and enjoy with some sour cream or ranch dressing! 

Shrimp & Grits

For once woke up before my husband, so I decided to make a nice breakfast as a treat.  We had a few shrimp in the freezer and some nice grits we picked up on a visit to South Carolina, so I made Shrimp & Grits. (And again it was consumed before I remembered to take a photo!) It's actually pretty quick cooking, for me half the time involved is shelling the shrimp and gathering ingredients.

My changes to the original recipe:  I don't like thyme, so I used Penzy's Cajun Seasoning.  I didn't have cream, so used a generous equivilent of good quality powdered milk.  I added diced celery to make it more authentically Cajun. I substituted chicken stock for the shrimp stock. 

https://cooking.nytimes.com/recipes/10718-breakfast-shrimp-and-grits?smid=fb-nytdining&smtyp=cur

Breakfast Shrimp & Grits

FOR THE GRITS:

¾ cup grits

¼ teaspoon salt

6 ounces Cheddar cheese, grated

3 tablespoons butter

FOR THE SHRIMP:

4 tablespoons butter

¾ cup chopped onion

½ cup chopped green bell pepper

2 gloves garlic, minced

1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)

½ teaspoon dried thyme

1 tablespoon flour

1 pound medium to large raw shrimp, shelled (reserve shells for stock)

½ to 1 cup shrimp stock (see note)

1 tablespoon tomato paste

⅓ cup heavy cream

2 teaspoons Worcestershire sauce

2 dashes Tabasco

Salt to taste

2 tablespoons chopped fresh parsley

Lemon wedges

For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.

For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.

Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley & a lemon wedge.

Springtime Blueberry Lemon Trifle

It is finally daylight savings time again! I can't think of a time when we needed to have spring arrive more then this year. Hopefully we can soon have gatherings and enjoy each other's company. And, we need a fast, no bake dessert to really impress everyone. You rarely see trifles at gatherings anymore, it just seems so old school. But when I showed up with this at a Club dinner, I had so many people thank me for bringing a piece of nostalgia from their childhood. This is light and easy and comes together fast but does need to have the flavors meld a little while in the frig. Guaranteed to make you smile!

Be creative and swap out the fruit and change the yogurt flavor and different pie fillings. This is my favorite combo.

Springtime Blueberry Lemon Trifle

4-5 cups fresh blueberries (or blackberries or even sliced strawberries or a combo), divided

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (15-3/4 ounces each) lemon pie filling
1 carton (8 ounces) frozen whipped topping, thawed (or homemade whipped cream if you prefer)

2 cups lemon yogurt
Optional: Lemon slices and lemon zest


Directions
1) Set aside l/4 cup blueberries for garnish. In a large bowl, combine pie
filling, yogurt and one cup of the whipped topping..
2) In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon
mixture and blueberries. Repeat layers twice. Top with remaining whipped topping.
Cover and refrigerate for at least 2 hours. Garnish with reserved
blueberries and, if desired, lemon slices and lemon zest.

Adapted from Taste of Home website.