Sunday, July 28, 2013

Tried and True Recipes #21

What a great week!  The weather has been wonderful and the garden is starting to produce a few things.  We had some great recipes this week - lots of sweets!  Here are two of my favorites:

Rolo Milkshake by Life With the Crust Cut Off

Katira by Treat and Trick

Time for a new week!  Don't forget to grab a button! 

Remember the rules:

1. Link up a family recipe or craft
2. Please follow my blog - I'll follow you back
3. Please link to this post in your blogs-there is a button on my sidebar to make it easy
4. No spam, contests or giveaways please
5. Please note that by linking up your posts and projects you are giving me permission to use your photos in the featured posts and possibly on my social media outlets. All photos will be linked back to your sites and your posts
6. Visit at least two of the links and comment on the page so the blogger knows you visited

Have fun!

Friday, July 26, 2013

Eggs Benedict

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My all-time favorite breakfast is Eggs Benedict.  After watching an episode of Master Chef, I realized that I've never tried to make it.  I was determined to master the ever testy hollandaise sauce.  Here are the ingredients I used for the Eggs Benedict:

2 English muffins, halved, toasted and buttered
4 slices Canadian bacon
2 sticks butter
4 egg yolks
2 teaspoons cold water
2 tablespoons lemon juice
2 teaspoons white vinegar
Chives
Dash cayenne or paprika

The first step is to make clarified butter.  This is simple - melt the butter in a sauce pan.  Skim the bits of milk fat that rise to the top.  What you have left is clarified butter.

 Set the clarified butter aside.  In a small bowl, whisk the egg.  Add the yolks to a double boiler, whisking constantly.  Do not let the water get so hot that it starts to cook the egg.  If the water gets too hot, remove from the heat immediately.  Slowly add the clarified butter, whisking constantly.

When the clarified butter has been incorporated into the yolk, remove from heat.  Stir in lemon juice, and a dash of paprika or cayenne.  You will also need to salt your sauce.


In a saute pan, brown your Canadian bacon.  Place on top of the buttered, muffin half.

In another sauce pan, heat up water with the vinegar.  This is the water you will poach your egg.  The water should be right at the boiling point, but now bubbling.  Poach your eggs after your sauce is  made.  The egg should stay in the water 3 minutes.  Remove the egg with a slotted spoon and place on top of the bacon, which should be on top of the muffin.

Add hollandaise sauce on top of the eggs.  Add fresh chives.
Enjoy!



Penne With Chicken and Roasted Vegetables

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The last recipe from the Utah trip belongs to my sister Tonette and her better half Jerry. They made a fabulous pasta with roasted vegetables and grilled chicken.  Think of a primavera pasta with chicken.  It was really good!

Here are the ingredients:

3 boneless chicken thighs
4 links Italian sausage
1 small bundle of asparagus
1 small head of broccoli
1 onion
1 tomato
1/2 pound mushrooms
1/2 bag frozen peas
1/2 bag fresh spinach
1 bottle of Italian salad dressing
2 pounds penne pasta
1 cup olive oil
1/2 bulb garlic, peeled and minced
2 cups white wine
3 cups chicken stock
1 1/2 stick butter
1 teaspoon each - fresh oregano, basil, parsley
Salt and pepper

Marinate the chicken in 1/2 bottle of salad dressing, salt and pepper.  Let that marinate for 2 hours.  Grill the chicken and sausage until mostly done.  Set aside.


Drizzle 1/4 cup olive oil on asparagus.  Sprinkle with salt and pepper.  Roast in 350 degree oven.

Cut the broccoli, onion, tomato and mushrooms.  Place in an oven proof pan.  Sprinkle with salt, pepper and 1 cup salad dressing.  Roast the vegetables for 15 minutes.

Cook the penne al dente - still a slight crunch.  The pasta will finish cooking in the oven.  Right before you are ready to drain the pasta, add the peas and spinach.  Drain and add to an oven proof pan.  Pour the chicken, sausage, and roasted vegetables in the pasta.


Saute the garlic with 3/4 cup olive oil.  Add wine and chicken stock.  Add fresh herbs, salt and pepper.  Melt the butter and incorporate that into the sauce.  Pour sauce on top of pasta.

Cover with foil and bake for 15 minutes. 


Mangia!

Sunday, July 21, 2013

Tried and True Family Recipes #20

It is hard to believe that this has been going for 20 weeks.  I have enjoyed every minute of it-finding new blogs, gaining new friends, learning great cooking techniques.  Thank you for participating and coming back each week.

This week I had a sweet tooth.  Here are two of my favorite recipes:

Mom's Applesauce Cake by BeBetsy

Lemon Curd Pavlova by My Cake Porn

Time for a new week!  Don't forget to grab a button! 

Remember the rules:

1. Link up a family recipe or craft
2. Please follow my blog - I'll follow you back
3. Please link to this post in your blogs-there is a button on my sidebar to make it easy
4. No spam, contests or giveaways please
5. Please note that by linking up your posts and projects you are giving me permission to use your photos in the featured posts and possibly on my social media outlets. All photos will be linked back to your sites and your posts
6. Visit at least two of the links and comment on the page so the blogger knows you visited

Have fun!

Lunch at Saint Raymond's

Every Wednesday, Saint Raymond's Marionite Cathedral hosts a Lebanese lunch.  My sister is the parish secretary and she has the pleasure of working with Father Mo.  I had the pleasure of visiting them for lunch before leaving for vacation and loved learning about Lebanese food and trying new food!


The first dish I tried was Kibbee - cracked wheat made into a pocket, filled with ground beef, onions, allspice, mint, salt and pepper.

The next dish I tried were grape leaves and stuffed cabbage leaves.  These were stuffed with ground beef, rice, onions, allspice and tomato sauce.  The grape leaves had a layer of lemon over the top.    They were both yummy!

The lentils and rice were the best I've ever had.  For me, it was the highlight of the lunch.

To finish the lunch, I had home made hummus and flat bread.  If you get a chance to stop by Saint Raymond's for lunch - DO IT!

Father Mo told me that he is going to have me over and give me a cooking demonstration, which will include tabouleh!  I can't wait!

El Dorado Casserole

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Every two years our family gets together for a family reunion.  This year we were so happy that cousins Pat and Dan, along with their daughter Trish and Russ (husband) were able to join us.  They traveled from Oregon to Utah to be with the family.


For Patti's night of cooking, she decided to make a family recipe - El Dorado Casserole.  This casserole is great - a wonderful recipe for family night!


Here are the ingredients:

1 pound hamburger, browned and drained
1 package taco seasoning
1 can (8oz) tomato sauce
1 can black olives, sliced
1/2 pint cottage cheese
1 pint sour cream
2 cans mild diced green chilis
1-1 1/2 pounds cheddar cheese
1 bag Dorito chips

Add the taco seasoning, tomato sauce and olives to the browned meat.  In a separate bowl, combine the cottage cheese, sour cream and chilis.  Grate cheddar cheese and place in a bowl.  Crush Doritos and place in a bowl.

Spray 13x9 inch baking dish and layer as follows:

Doritos
Meat mixture
Sour cream mixture
Cheese

Keep layering with cheese ending on top.  Bake at 350 degrees for 30 minutes.

Patti served this casserole with fajitas, although the casserole is a meal in itself!  Enjoy!

Meaty, Hearty Chili

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During the family reunion, Julia, my niece, made the gang her famous chili. This was a very hearty chili, with a little kick to it. It was very good and a meal to itself!

Julia and her beautiful family!

Here are the ingredients:
1 onion, chopped
1 pound ground beef
Spice Mix: 1/2 teaspoon each - ancho chili powder, chipotle chili powder, oregano, granulated garlic, cumin, onion powder, salt, and paprika
1/2 pound chorizo
1 cup chicken stock
1 tablespoon tomato paste
1 large can tomato sauce
1 can each: corn, pinto beans, kidney beans, black beans

In a large pan, saute onion. Add ground beef and brown. Add spice mix and chorizo. Deglaze the pan with chicken stock. Add the tomato paste and tomato sauce. Cook for one hour. Add the cans of corn and beans.