Monday, June 20, 2011

Scalloped Potatoes

2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)
Heat oven to 350 degrees F. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes. Cool for 10 minutes before serving.

Broccoli Salad

2 bunches of broccoli.  (I use a 1/2 bag of the broccoli crowns from Costco)
1/4 c. red onion diced
1 c. golden or regular raisins
1 lb. bacon, cooked, cut into small pieces  
1 c. Mayonnaise
1/4 c. apple cider vinegar
1/2 c. sugar

Mix in blender.
Toss dressing into salad right before serving.

Date Bars

3/4 c. butter
1 c. brown sugar
1/ 1/2 c. flour
1 3/4 c quick oats
1 tsp soda
1 tsp. salt

Put half of mixture in pan, spread with date paste.  Add a little milk to crumbs for top crust.

Date Paste
Cook until thick:
1/2 lb. ground dates
1/4 c. water 
3/4 c. sugar

I am sure there are more directions than this, pretty sure the pan is baked after assembly. This is all the info I was given, but I will try to find out more and update this sorry!

Thursday, June 16, 2011

Turkey Penne Salad

1 lb. penne pasta
1 med red bell pepper
1 med. yellow bell pepper
1 English cucumber
2 c. sugar snap peas
3 c diced deli turkey breast
1 head hearts of romaine lettuce

Cook pasta al dente.  Cut sugar snap peas in half, dice English cucumber and red and yellow peppers.  Clean an tear lettuce.  Combine diced turkey, cooked pasta, bell peppers, cucumber and snap peas.  Toss with Zesty Lime Dressing to taste just before serving.

Zesty Lime Dressing
1/2 med. sweet read onion
juice of 2 limes (1/4 c.)
3/4 c. sugar 
1/2 c. oil
1/2 c. rice vinegar
1/2 tsp salt
1/2 test freshly ground peppercorn

Mix together in a blender, chill.

Roasted Grape Chutney

This was served atop warm Brie. To warm Brie, trim the rind from the top, and bake on a lightly greased baking sheet at 400 degrees for 7 to 9 minutes.

1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 Tbsp. olive oil
1 Tbsp red wine vinegar
1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. pepper

Preheat oven to 425 degrees. Stir together all ingredients. Spread grape mixture on an aluminum foil lined baking sheet. Bake 20 minutes or until grapes begin to shrivel. Remove from oven, and let cool 30 minutes. Store in refrigerator up to 3 days.

Athenian Salad

2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/2 tsp. honey
Salt and black pepper to taste
2 cups thinly sliced romaine lettuce
1 cup seeded and thinly sliced cucumber
1 cup halved grape or cherry tomatoes
1/3 cup kalamata olives
1/4 cup sliced scallions (green part only)
1/4 cup minced fresh parsley
2 Tbsp. minced fresh mint
1/3 cup crumbled feta

Whisk together lemon juice, oil, and honey for the dressing; season with salt and pepper.
Combine romaine, cucumber, tomatoes, olives, scallions, parsley and mint in a large bowl. Toss with vinaigrette and garnish with feta.

Red & Green Salad with Basil Vinaigrette

3 Tbsp. white wine vinegar
3 Tbsp. minced fresh basil
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. sugar
1/2 tsp. kosher salt
1/3 cup olive oil
4 cups torn green leaf lettuce
2 cups torn radicchio

Pulse together vinegar, basil, lemon juice, Dijon, sugar, and salt in a blender or food processor. With machine running, drizzle in oil and blend until emulsified.
Toss lettuce and radicchio with vinaigrette until coated right before serving.

Baked Apple French Toast

20 slices French  bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 eggs
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup

Arrange 10 slices of bread in a greased 13 inch x 9 inch baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.

Easy Fruit Tart

1/2 of (17.3 ounce) package frozen puff pastry sheets, thawed
2 tablespoons butter, melted
2 tablespoons sugar
1 (8ounce) package cream cheese, softened
6 tablespoons orange marmalade
2 kiwifruit, peeled, sliced, halved
1 nectarine or peach, thinly sliced (may substitute 1 cup frozen peach slices, thawed, well drained)
1 cup fresh strawberries, stems removed, cut in half

Heat oven to 400 degrees, Unfold pastry on lightly floured surface. Roll out pastry into 14x10 inch rectangle. Place onto ungreased baking sheet. Brush edges of rectangle with water. Fold over 1/2 inch on all sides; press with tines of fork to seal edges. Prick pastry thoroughly with fork. Brush with butter; sprinkle with sugar.
Bake for 10 to 12 minutes until golden brown. Cool 10 minutes.
Meanwhile, mix cream cheese and 4 tablespoons orange marmalade in medium bowl. Gently spread over crust. Arrange fruit over cream cheese mixture. Melt remaining orange marmalade; brush over fruit.

Wednesday, June 15, 2011

Chicken Cheese Lasagna

1 medium onion, chopped
1 garlic clove, minced
1/2 cup butter
1/2 cup all purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups (16 ounces) shredded part skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white pepper
2 cups (15 to 16 ounces) ricotta cheese
1 tablespoon minced fresh parsley
9 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen spinach, thawed and well drained
2 cups cubed cooked chicken

In a large saucepan, saute onion and garlic in butter until tender. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13 inch x 9 inch baking dish; cover with one-third of the noodles. Top with half of the ricotta mixture, half of the spinach and half of chicken.
Cover with one-quarter of the cheese sauce and one-third of noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce.
Sprinkle remaining Parmesan cheese over all. Bake at 350 degrees, uncovered, for 35-40 minutes. Let casserole stand 15 minutes.