Tag Archives: quick

DELICIOUSNESS REVEALED

25 Thursday May 2017

Posted by in chocolate, Fish, Recipes

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I found these two recipes buried deep in newspaper columns – a wonderful surprise and beautiful treasure after reading about warm family memories, adventurous anecdotes and fun fishing reveries. These delightful dishes will definitely be featured again at our table and even perhaps in future family stories.

OVEN BAKED FISH

4 to 6 fish filets

1/3 cup mayonnaise

3 tablespoons butter, melted

1/3 cup finely chopped onion

1/4 cup parmesan cheese

1 tablespoon lemon juice

1/2 teaspoon old bay seasoning

1/4 teaspoon black pepper

1/2 cup bread crumbs

Heat oven to 400F. Place filets in a lightly greased 9-by-13 baking pan. In a bowl, combine mayonnaise, butter, onion, parmesan cheese, lemon juice and seasonings. Spread sauce evenly over fish filets. Sprinkle bread crumbs on top of the fish.

Bake for 15 minutes. To finish cooking, turn on broiler for two or three minutes until fish is golden brown.

Enjoy!

Recipe adapted from The Flip Side, Flip Putthoff

www.nwaonline.com/staff/flip-putthoff/

CHOCOLATE ROLLS

(I halved this recipe)

You take 2 pie crusts, unroll them. Mix about 3 tablespoons cocoa powder with roughly 10 heaping tablespoons of sugar in a bowl. Spread mixture equally onto each pie crust, leaving about a 1/2-inch perimeter. Drizzle a half-stick of melted butter over the mixtures, and carefully roll crusts back up into a log shape – not making too tight a roll. Lightly press ends and edges to seal. Place on a baking sheet, and bake at 400F for about 20 minutes. Remove from oven, let cool before slicing.

Enjoy!

Recipe adapted from My Roots Are Showing, Lisa Kelley

Lisa@ArkansasAtty.com

QUICK AND EASY DINNER FOLLOWING VACATION

24 Wednesday May 2017

Posted by in Beef

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A gracious and good natured cab driver picked me up at 4:30 am from outside our condo in Sarasota – as prearranged – and dropped me off at the airport in plenty of time to catch my flight home.

I arrived back early in the morning – suffering from a little travelers disconcertment – the kids were all at school and my husband had left town for a conference – so I grounded myself with ordinary, mundane tasks that didn’t require much thought – unloading the dishwasher, laundry, and making dinner. I chose a simple and quick recipe for the kids and I to enjoy on my first night home.

SPAGHETTI BOLOGNESE

1 tablespoon olive oil

19 ounces sweet Italian sausage, casings removed

3/4 cup chopped sweet onion

1/2 cup chopped green bell pepper

4 garlic cloves, minced

1 (24-ounce) jar tomato and basil pasta sauce

salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh basil

cooked pasta and grated parmesan cheese to serve

Heat oil in a large skillet over medium-high. Add sausage, onion, bell pepper and garlic, and cook, stirring and breaking up the sausage, until sausage is browned and vegetables are tender, 8 to 10 minutes.

Stir in pasta sauce and season with salt and pepper. Bring mixture to a boil over medium-high. Reduce heat to low, simmer for 15 minutes. Stir chopped basil into meat sauce.

Serve sauce over cooked pasta, garnish with parmesan cheese.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

 

 

 

QUICK WEEKNIGHT DINNER

27 Thursday Apr 2017

Posted by in Fish, Recipes

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I took my daughter, a friend of hers and my youngest son to a movie on a quiet Tuesday afternoon – which ended up being an unexpectedly luxurious experience. The theatre had recently been renovated, and outfitted with super-sized reclining seats – and even more enchanting – we were the only ones in there.

Once the movie ended, we roused ourselves from the depths of comfort, moved our chairs to their upright positions, discarded drink cups and most of the enormous bag of popcorn I had somehow purchased, and returned home after dropping my daughters friend off. Thankfully the dish I planned to make for dinner, Roasted Salmon and Fennel with Pistachio Gremolata didn’t take very long to prepare, and was ready to eat by the time my husband emerged from his meditation practice. We poured a glass of rose` wine, made a simple green salad and our family gathered around the table on the back porch for dinner.

ROASTED SALMON AND FENNEL WITH PISTACHIO GREMOLATA

2 medium fennel bulbs, cored and sliced into wedges

1/2 red onion, sliced into wedges

3 tablespoons olive oil

salt and freshly ground black pepper

4 salmon fillets

1/2 cup fresh parsley, chopped

1/2 cup salted, shelled pistachios, chopped

1 tablespoon finely grated lemon zest

1 tablespoon minced garlic

Heat oven to 400F.

Line a large rimmed sheet pan with foil. On the pan, toss the fennel and onion with the olive oil and a big pinch each of salt and pepper. Spread the vegetables evenly and roast until tender and browned at the edges, 15 to 20 minutes. Place the salmon fillets amongst the vegetables, spaced evenly apart, and season with salt and pepper. Roast until salmon is just cooked through, 10 to 15 minutes.

Meanwhile, to make the gremolata (unfortunately not pictured) place the parsley, pistachios, lemon zest and garlic into a food processor and pulse until coarsely chopped. Serve the salmon and vegetables topped with the gremolata.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2015

www.finecooking.com/

HAPPY ST. PATRICKS DAY

17 Friday Mar 2017

Posted by in Dessert

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IRISH COFFEE CREAM FUDGE

3/4 cup butter

2 1/2 cups sugar

1/2 cup evaporated milk

1/3 cup Irish cream liqueur

1 tablespoon instant coffee

7 ounces marshmallow cream

1 1/2 to 2 cups vanilla chips

1 teaspoon vanilla extract

In a medium saucepan, melt butter, sugar, evaporated milk, instant coffee and marshmallow cream over medium heat. Boil for 5 minutes, stirring constantly.

Remove from heat, add chips, vanilla extract and Irish cream liqueur. Stir for 3 to 4 minutes until smooth. Pour into a foil lined 8-by-8-inch pan. Chill to set.

Enjoy!

Recipe adapted from The Dining Guide, March 2013

www.nwaonline.com/

IRISH BROWN BREAD

16 Thursday Mar 2017

Posted by in Breads, Recipes

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This simple, wholesome loaf is very quick and easy to make – and a delicious way to celebrate St Patricks day

IRISH BROWN BREAD

2 1/3 cups whole-wheat flour, divided use

1 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/3 cup oat bran

2 teaspoons dark brown sugar

1 1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon baking soda

1 3/4 cups buttermilk, divided use

1/4 cup unsalted butter, melted

Heat oven to 400F.

In a bowl, stir together 2 1/4 cups of the whole-wheat flour, the all-purpose flour, rolled oats, oat bran, brown sugar, salt, baking powder and baking soda. With a fork, stir in 1 1/2 cups of the buttermilk and the melted butter. Add more buttermilk if needed, a little at a time, just until a soft dough forms.

Knead dough in the bowl until smooth, about 2 minutes. If dough is too wet, knead in up to 4 teaspoons whole-wheat flour, 1 teaspoon at a time.

Divide dough into 2 equal portions. Shape each portion into a ball and place on a lightly oiled baking sheet. Flatten slightly. Using a sharp knife, make 2 crisscross slashes on top of each loaf.

Bake loaves for 30 to 35 minutes or until a cake tester inserted in center comes out clean and bottoms of loaves sound hollow when tapped.

Remove bread from baking sheet and place on a rack to cool.

Enjoy!

A LITTLE LEVITY!!!

05 Sunday Mar 2017

Posted by in Breakfast & Brunch, Recipes

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“I hate when I think I’m buying organic vegetables, and when I get home they’re just regular doughnuts.” – Sara Gaynes Levy

BAKED MINI DOUGHNUTS

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/8 teaspoon salt

5 tablespoons butter, at room temperature

1/3 cup plus 3 tablespoons sugar

1 egg

1/4 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

Heat oven to 350F. Generously grease two 12-well miniature doughnut pans.

Whisk together flour, baking powder, nutmeg and salt in a bowl. Beat together butter and 1/3 cup sugar in a large bowl with an electric mixer at medium speed until well combined, then beat in egg.

Add half of flour mixture, then milk and vanilla, and then remaining flour mixture, beating until combined. Spoon batter into a pastry bag and pipe into doughnut pan wells, filling about two-thirds full.

Bake until a wooden pick inserted in doughnut comes out clean, 9 to 12 minutes. Cool in pans 1 minute, then run a blunt knife around edges to release doughnuts.

Mix together remaining 3 tablespoons sugar and cinnamon in a large bowl. Add warm doughnuts and gently toss with hands to coat.

Enjoy!

Recipe adapted from allrecipes, February/March 2016

allrecipes.com/

SMOKED SALMON APPETIZERS

04 Saturday Mar 2017

Posted by in Appetizers, Recipes

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At our last two dinner parties, I have served smoked salmon with a dash of cognac – a simple, light appetizer to compliment the heavier meat dishes that followed.

SMOKED SALMON WITH COGNAC CARAWAY MAYONNAISE AND TOASTED FRENCH BREAD

smoked salmon with caraway cognac cream

1 teaspoon caraway seeds

1/2 cup mayonnaise

3 tablespoons sour cream

1 tablespoon chopped fresh dill

2 teaspoons Cognac

smoked salmon

dill and toasted French bread to serve

With a mortar and pestle, grind caraway seeds fine. In a small bowl, stir together the ground seeds, mayonnaise, sour cream, dill and Cognac.

Arrange toasted French bread on a platter, top with mayonnaise, smoked salmon and dill.

Enjoy!

SALMON RILLETTES

salmon rillettes

3 cups water

8 ounces fresh salmon fillet

4 ounces smoked salmon, chopped fine

6 tablespoons butter, melted

2 tablespoons red onion, finely chopped

1/4 cup chopped fresh parsley leaves

rind and juice from one lemon

1 tablespoon Dijon mustard

2 teaspoons drained capers, chopped

2 teaspoons Cognac

French bread to accompany

In a skillet, bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Flake fresh salmon and add smoked salmon, butter, red onion, parsley, lemon zest and juice, mustard, capers, Cognac and salt and pepper to taste. Stir mixture until combined well and pack into a serving terrine.

Serve salmon rillettes with toasted bread.

Enjoy!

 

SPARKLING CELEBRATORY COCKTAILS

03 Friday Mar 2017

Posted by in Cocktails, Recipes

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When hosting a dinner party I always like to greet our guests with a fun and delicious cocktail – to start the evening with a festive flair and set the mood.

These two libations are both topped with champagne – so our guests immediately feel sparkly and celebrated.

APEROL, BLOOD ORANGE AND MINT

aperol blood orange

Stir together 1/4 cup Aperol and 1/2 cup fresh blood orange juice. Pour into a glass, top with sparkling wine and garnish with mint.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

GINGER FRENCH 75

ginger french 75

1/4 cup sugar

1-inch piece fresh ginger, peeled and thinly sliced

1/2 cup gin

1/4 cup fresh lemon juice

sparkling wine

In a saucepan, boil sugar, ginger and 1/4 cup water, stirring until sugar dissolves, about 3 minutes. Strain.

In a shaker, vigorously shake ginger syrup, gin, lemon juice and ice until chilled. Strain into flutes, top with sparkling wine.

Enjoy!

Recipe adapted from Rachael Ray, January/February, 2015

www.rachaelray.com/

BEAUTIFUL BEETS

01 Wednesday Mar 2017

Posted by in Appetizers, Recipes, Salad

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I adore this vibrantly hued vegetable, called beetroot where I’m from. Whether pureed into a dip, roasted to rich perfection in the oven, pickled, raw or arranged atop a salad,  they are rich in valuable nutrients and fiber and contribute to lowering blood pressure, boosting stamina, fighting inflammation and detoxification.

BEET LENTIL DIP

beet and lentil dip

6 ounces cooked beets, peeled and chopped

1/2 cup cooked lentils

1/2 cup chopped walnuts

1 tablespoon prepared horseradish

2 tablespoons plain yogurt

1 tablespoon chopped fresh dill

1 green onion, chopped

salt and freshly ground black pepper to taste

2 tablespoons olive oil

Place beets, lentils, walnuts, horseradish, yogurt, dill and green onion in food processor. Pulse until well blended. Season with salt and pepper and mix in olive oil. Taste and adjust seasoning if desired.

Enjoy!

Recipe adapted from Health Magazine, January/February 2017

www.health.com/

BEET, BLUE CHEESE AND ALMOND SALAD

beet blue cheese and almond salad

7 beets, roasted, peeled and chopped

1 garlic clove, minced

3 tablespoons olive oil

2 tablespoons lemon juice

salt and freshly ground black pepper

salad greens

8 ounces blue cheese

2 ounces marcona almonds

1 tablespoon chopped fresh parsley

For dressing: mix garlic, olive oil and lemon juice, and season with salt and pepper. Toss beets with dressing.

Divide salad greens among individual bowls, top with beets, blue cheese and almonds. Drizzle extra dressing over top and sprinkle with parsley.

Enjoy!

Recipe adapted from Better Homes and Gardens, August 2012

www.bhg.com/

 

 

BUTTERMILK CHICKEN TENDERS WITH ROASTED POTATOES

16 Thursday Feb 2017

Posted by in Chicken, Recipes

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This two pan dinner charmed our family!!

BUTTERMILK CHICKEN TENDERS WITH ROASTED POTATOES

buttermilk chicken tenders with roasted potatoes

1 cup buttermilk

3 garlic cloves, pressed

1 1/2 teaspoons salt, divided

1 teaspoon freshly ground black pepper, divided

1 1/2 pounds chicken tenders

1 pound small potatoes, cut in half

2 shallots, sliced

4 tablespoons olive oil, divided

1 1/2 cups breadcrumbs

3 tablespoons chopped fresh parsley

3 tablespoons butter, divided

Heat oven to 425F. Combine buttermilk, garlic, 1 teaspoon of the salt and 1/2 teaspoon of the pepper in a large ziplock bag, add chicken, seal bag and toss to coat. Let stand at room temperature 30 minutes.

Combine potatoes and shallots in a large rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and sprinkle with remaining 1/2 teaspoon each of salt and pepper. Stir to coat, and spread in a single layer. Bake in oven until potatoes are browned and tender, about 20 minutes, stirring occasionally.

Combine breadcrumbs and 2 tablespoons of the parsley in a shallow bowl. Remove chicken from plastic bag, discarding any mixture left in the bag. Dredge chicken tenders in breadcrumb mixture, pressing to adhere.

Heat 1 tablespoon of the oil and 1 1/2 tablespoons of the butter in a large skillet over medium. Add chicken and cook until golden brown and done, 3 to 4 minutes per side. Remove to a serving platter, wipe pan and repeat with remaining oil, butter and chicken as needed.

Serve chicken with potatoes and shallots, top chicken and vegetables with remaining parsley.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/