Roasted Carrots with Sage and Walnuts from Cook's Mag. Dec/Jan 2010

Why this recipe works:

Using baby carrots for our Roasted Carrots with Sage and Walnuts recipe really cut down on prep time. All we needed to do was open a bag. Shaking the pan a few times while the carrots roasted ensured even browning. For the walnuts, instead of toasting them in the same pan with the carrots, we… read more

Using baby carrots for our Roasted Carrots with Sage and Walnuts recipe really cut down on prep time. All we needed to do was open a bag. Shaking the pan a few times while the carrots roasted ensured even browning. For the walnuts, instead of toasting them in the same pan with the carrots, we used a dry skillet. Toasting the walnuts separately kept them away from the moisture of the carrots so they didn’t get soggy.
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Serves 8

Toast the walnuts in a dry skillet over medium heat until fragrant, shaking occasionally, about 5 minutes.

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 2 (16-ounce) bags baby-cut carrots
• 1/3 cup walnuts, toasted and chopped
• 1 tablespoon finely chopped fresh sage
• Salt and pepper

Instructions

1. 
   
   1. HEAT BAKING SHEET Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven 10 minutes. Microwave butter and honey in large bowl until butter melts, about 1 minute.
   2. ROAST Toss carrots with butter mixture in bowl. Spread carrots on heated baking sheet. Roast, shaking pan occasionally, until carrots are browned and tender, about 30 minutes. Return carrots to empty bowl and toss with walnuts and sage. Season with salt and pepper. Serve.

Raspberry Cheesecake Bars from Taste of Home

Ingredients:
1 C. flour
1 C. finely chopped pecans
1/3 C packed brown sugar
1/4 tsp. cinnamon (I like Vietnamese cinnamon best)
1/4 tsp. salt (I use Kosher)
1/3 C. cold butter

Mis all but the butter together and then cut in the cold butter to a crumbly stage. Press this into a 9x13 greased backing dish. Bake at 350F for 12 minutes. Cool on a  wire rack for about 5  minutes

Filling:
1 jar (12 oz, seedless raspberry jam) DIVIDED (set aside 3 Tbls for the topping) Spread the remaining jam over the crust evenly.

Mix:
2 pkg (8 oz. each) cream cheese, softened
3/4 C sugar
1/2 tsp. grated lemon peel
1/2 tsp. vanilla extract (use the good stuff)
3 eggs, lightly beaten
Mix well and pour over the raspberry jam evenly.  Bake at 350F for 25 minutes or until almost set.

Remove from the oven.

In another bowl combine:
1 1/2 C. Sour Cream
3 Tbsp sugar
1 tsp. vanilla extract (use the good stuff)
Pour this over the baked cheesecake spreading it evenly as possible.

Warm the remaining jam and swirl it into the sour cream mixture.

Return it to the oven and bake for 7 minutes more. At this point I found that it needed to bake a bit more and I think that I actually gave it 10 minutes. Just use your own judgement on this.

Dill Potato Salad

Every time Den has potato made any other way he waits until we are alone and then tells me that I should have made the potato salad.

We really have developed into a big fan of Yukon Gold potatoes. The flavor is pretty had to beat.

I make this and we eat on it for breakfast even. I have no set amounts so forgive me if I am guessing here. Use your own taste buds to decide where you need more or less of something.



In a large pot cover with water and add about 1 tablespoon of Kosher salt
1-1.5 # Yukon Gold potatoes, scrubbed and diced fairly small
Boil on a medium heat until fork tender.

Drain and wash with cold water to stop the cooking. Set aside

Boil in a small pan 3 large eggs. I like to bring them to a hard boil and then turn the heat off and let them set for about 4 or 5 minutes. Them cool them down under cold water and peel them.

In a large mixing bowl combine:

1 quarter of a Texas sweet onion diced finely or what ever sweet onion you like, just no more than about 1/2 Cup at most.

3 Tbsp dill pickle relish, don't drain it, you want that in there too.
2 - 3 Tbsp Dijon Mustard, brown mustard is really a good alternative.
1 C. good mayonnaise, we use Hellmans's Canola at our house

Mix this up pretty well and then add the now cooled potatoes. Slice the eggs and mix well.

If you have access to some fresh dill, I would rough chop a table spoon of that in .

See what you think!!

Crock Pot Beef

There are tons of ways to do meat in a crock pot that yield tend, juicy and flavor filled result but this one is one of my favorites. It is easy and you can make it ahead.


Get you larger crock pot out. Put in the "Slow Cooker Liner". I swear by these things. So much easier than cleaning up after and no residue.

Add to the crock pot

1     3-4# beef rump (arm works well as well and so does sirloin tip or tri-tip)  roast, trimmed of as much fat as you can
1 envelope of dry Lipton Onion Soup mix poured over the meat

Add
1 Cup of dry red wine or you can use water, beef stock or beef broth, I like the wine

Cover and set on High for about 45 minutes and then turn down to Low.

Let her cook, low and slow for about 12 hours. Carefully pull the meat apart using 2 forks. Try not to poke the liner, that kind of would mean that you have to scrub the crock pot which the liner was making not a requirement.

What you have is something akin to French Dip. I love this on hoagy buns or small French loaves. Drizzle some of that juice on the bun if you like or put it in a ramikin on the side for dipping. I like sweet banana peppers and provolone cheese on the sandwich as well.

This is one of those make it for a crowd thing where you get to enjoy the time together with out a ton of work.

Hope that you enjoy!!!

Crab Stuffed Catfish Fillets w/ Cajun Remoulade

 Chef Rusty Hamlin from Southern Living Mag.

Ingred:

1/2 C Butter
3 ribs of celery trimmed and diced
1 small onion, diced
1 small green bell pepper, diced
1 Tbsp minced garlic
1 Tbsp fresh lemon juice
2 tsp. Cajun seasoning
1/8 tsp, Louisiana Hot Sauce
1/2 pd. fresh lump crab-meat, drained (I don't have access to this kind of thing so I used the canned and drained it)
1 C. panko (Japanese bread crumbs)
6 (7oz) catfish fillets
1 Tbsp EVOO (extra virgin olive oil (I used my Basil infused for extra flavor))
1 tsp. paprika (I used Penzey's Smoky Paprika)
Veggie spray, table salt and pepper
Cajun Remoudade

Direction:
Melt the butter over med-high heat in large skillet; add celery, onion, green pepper and garlic. Saute' for about 6 minutes until tender.
Add the lemon juice, hot sauce, Cajun seasoning, crab-meat and Panko and mix well. Remove from the heat and cool completely (10 or 15 minutes)

Preheat the oven to 425F
Butterfly the catfish fillets length wise.

Spoon the crab mixture into the open butterfly cut and then bring the top piece of the fish over the top of the stuffing.

Line a jelly roll pan with parchment paper and spray a wire rack with cooking spray. Place the wire rack on the parchment paper lined jelly roll pan. Place each filled fillet on the rack. Brush each stuffed fillet with EVOO and then season to you liking with salt and pepper. Lastly sprinkle with the paprika.

Bake at 425F for 20-25 minutes.

Cajun Remoulade
1/2 C. dill pickle relish, drained
1/2 C Mayonnaise
1/4 C diced yellow onion
1/4 C diced celery
1/4 C diced red bell pepper
1/4 C chopped fresh flat leaf parsely
3 Tbsp Ketchup
3 Tbsp. yellow mustard (I would use DiJoun)
2 Tbsp minced garlic
2 Tbsp. fresh lemon juice
3 dashes of hot sauce
Salt and pepper to taste.

Process all of the ingredients with the salt and pepper in a food processor for 30-40 second or until finely chopped. Serve immediately or chilled. Refrigerate in airtight container for up to 3 days.

Ina Garten's Blueberry Crumb Cake

Ingredients

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling
Directions
For the cake:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/blueberry-crumb-cake-recipe.html?oc=linkback


This is rather like a coffee cake. The batter was very tasty and my husband had no trouble scarfing down the bowl licking. Hope he like the baked product as well. It has all of the right stuff in it. 

Linda's Lemon Cake w/Mango Cream Cheese Frosting

This one will come in under the "almost homemade" category. It is made using a cake mix and a tub of frosting. It is easy and it is full of flavor.


Lemon Cake

Ingredients:

1 pkg of Duncan Hines's Lemon Supreme Cake Mix
Zest of one lemon
Juice of on lemon
1 tsp. good vanilla

Perpetration:

You are going to make this cake per the directions on the box with the exception of the following:
Where it calls for the water, you want to make the juice of the lemon a portion of that water. Additionally you are going to add the zest of the lemon and the vanilla. Bake it off just as the box calls for.

Cool completely. I use a 9x13 pan and leave the cake in the pan but you can remove it if that is what you wish.

Frosting:

3 small yellow mangos, peeled and flesh removed from the seed. Puree in a blender and pour into a medium size mixing bowl.
Add;
1 container of Cream Cheese Frosting at room temperature
1 tsp. good vanilla

Mix the mango puree, frosting and vanilla together with a spoon until well blended. Frost your cake.

Store in the refrigerator until time to serve and any left over store in the fridg as well.

The cake has the best real lemon flavor you can imagine and the mango and cream cheese are a wonderful compliment.

Alternative;
If you can't get the mangoes the frosting is great with the zest of a lemon instead and the vanilla.

Ree Drummond's Salisbury Steak

Ree is kind of spicy for us, a good bit of the time but I love Salisbury Steak and this one has all of the right stuff with nothing exotic to trip us up. 

Ree Drummond's  Salisbury Steak
  
 
 
Yield:6 servings
Ingredients

*         Meat Mixture:
1 1/2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil

*         Gravy:
1 whole onion, halved and thinly sliced (or diced if you prefer)
2 cups beef broth, more if needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper

*         Directions
For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.

Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.

For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.

Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Ina Garten's Tri Berry Pancakes

Ingredients

• 1 cup each raspberries, blueberries, and sliced strawberries
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the dishes
• 3 extra-large eggs, at room temperature
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated orange zest
• 3/4 teaspoon kosher salt
• Maple syrup and confectioners' sugar, for garnish

Directions

Preheat the oven to 425 degrees.
Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.
Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners' sugar, and serve hot.

Ina Garten's Mustard Roasted Potatoes

Ingredients

• 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
• 2 yellow onions
• 3 tablespoons good olive oil
• 2 tablespoons whole-grain mustard
• Kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425 degrees.

Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.

Serve hot sprinkled with chopped parsley and a little extra salt.

Ina Garten's Spring Greens Rosotto

Ingredients

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped fennel
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering chicken stock, preferably homemade
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
• 1 tablespoon freshly grated lemon zest (2 lemons)
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup mascarpone cheese, preferably Italian
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese

Ina Garten's Warm Mushroom Salad

Ingredients

• 1 pound cremini mushrooms
• 2 tablespoons unsalted butter
• 4 tablespoons good olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 bunches of fresh arugula, washed and spun dry
• 8 slices good Italian prosciutto
• 2 tablespoons sherry wine vinegar
• Chunk of Parmesan cheese
• 8 sun-dried tomatoes in oil, drained and julienned
• Fresh flat-leaf parsley leaves

Directions

Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick.

In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.

Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

Ina Garten's Cauliflower Gratin

I have amended this slightly by adding 4 carrots trimmed, scrubbed and sliced at an angle and the white part of a leek thinly sliced.
  

Cauliflower Gratin

2004, Barefoot in Paris, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 1 (3-pound) head cauliflower, cut into large florets
• Kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• 3/4 cup freshly grated Gruyere, divided (I use Swiss which is close as the Gruyere I haven't found at less than too expensive)

• 1/2 cup freshly grated Parmesan
• 1/4 cup fresh bread crumbs

Directions

Preheat the oven to 375 degrees F.

Cook the cauliflower florets  (carrot and leeks), in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature