Mini Onion Quiches

pre-made puff pastry or pie crust
Nonstick cooking spray
1 cup chopped onion
2 tablespoons butter
2 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated Swiss cheese (I also tried parmesan and it was good)
Preheat oven to 300 degrees F.
Cut small round pieces of pre-made puff pastry or pie crust and divide among mini muffin tins that have been sprayed with a nonstick cooking spray. Saute onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of pre-made puff pastry or pie crust. Beat eggs; add milk, salt, pepper, and cheese. Pour by spoonfuls on top of onions in tins. Do not fill to top, as they will run over. Bake until set, about 15 to 20 minutes. Do not over bake. May be stored in refrigerator or freezer. Warm in oven before serving.

Blue Cheese Stuffed Bacon Wrapped Dates

1 pound (about 12 to 13 slices) bacon, preferably thick-cut
25 dates (about 3/4 pound)
blue cheese
Preheat oven to 450 degrees F.
Cut the bacon in half lengthwise to make twice as many slices. Set aside. Slice the dates on one side and insert a small amount of blue cheese in the middle of the date. Repeat with remaining dates. Wrap the stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately.

Red Cabbage and Apple

This is from Gourmet magazine. I made it last year at Christmas and now people are asking for it again. A trilogy of apple—cider, cider vinegar, and ample chunks of Gala or Fuji— contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.

1 garlic clove, smashed
3 tablespoons unsalted butter
2 lb red cabbage, cored and cut into 1 1/2-inch pieces
1 Gala or Fuji apple, cored and cut into 1/2-inch cubes
1/2 cup unfiltered apple cider
1/2 teaspoon caraway seeds
2 whole allspice (optional), crushed
1 1/2 tablespoons apple-cider vinegar
preparation
Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.

Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

Penne with Mushrooms

I made this recipe from the magazine Cooking Light last night and it was very good. Obviously, the pic is from the magazine.

1 tablespoon olive oil
1 teaspoon butter
3/4 cup thinly sliced leek (about 1 large)
2 teaspoons minced fresh sage
6 cups coarsely chopped mushrooms such as oyster, hedgehog, or chanterelle (about 1 pound)
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked penne (tube-shaped pasta)

Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.

Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.

Daria's Fresh Mushroom Soup

2 cups 1/2 & 1/2
1 medium onion
1/2 stick unsalted butter
3/4 lb thinly sliced mushrooms
4 tsp flour
1 cup beef broth
1/2 bay leaf
1/4 tsp salt
1/8 tsp black pepper
1 tsp lemon juice

Bring 1/2 & 1/2 to a boil in a heavy sauce pan. Remove from heat and keep warm. Cut 3/4" crosswise slice of onion and reserve the rest for later. Heat butter, whisk in 1 tsp flour. Add mushrooms and cook for 8 - 10 minutes, until brown. Add onion slice, sprinkle with remaining flour and cook, stirring for two minutes. Add broth slowly, stirring constantly. Add 1/2 & 1/2, bay leaf, salt and pepper. Reduce heat to low and cook or 10 minutes, stirring occasionally. Discard onion and bay leaf. Stir in lemon juice and serve.

Grandma Baron's Cheesecake

Crust:
1 3/4 graham cracker crumbs (28 squares)
1/4 cup chopped walnuts
1/2 tsp cinnamon
1/2 cup melted butter
1/4 cup sugar

Filling:
3 eggs
16 oz cream cheese
1 cup sugar
2 tsp vanilla
2 cups sour cream

Preheat oven to 375. Mix all crust ingredients and put in 9 inch spring form pan. Spread over bottom and half way up the sides. Mix cream cheese, sugar and vanilla. Add eggs one at a time, then blend in sour cream. Pour into pan and bake for one hour. Chill for 4 to 5 hours or over night in pan before serving.

Mary McMinn's Fruit Muffins

This comes from my friend Lauren's mom.

1 1/4 cup strawberries (or other seasonal fruit)
3 Tb butter
2 tsp. orange zest
2 eggs
1 1/2 cups flour
1 1/4 cups sugar
1 tsp baking powder
1/2 tsp salt

Preheat oven to 400. Combine first four ingredients in blender. Mix the rest and fold in together. Bake in muffin pans for 20 minutes. Double the recipe for a bundt size cake.

Thoroughbred (Almost Derby) Pie

From the NYTimes back in October, 2004. This desert is very rich and unusual. It is also great because of the simple ingredients.

1 unbaked 9-inch pie crust
4 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup dark brown sugar
1/2 cup flour
3/4 cup chopped walnuts
3/4 cup semisweet-chocolate chips.

Preheat the oven to 350 degrees. Place the crust in a pie plate and prick the bottom with a fork. Cover lightly with a sheet of foil, pressing it gently into the crust and making sure the edges are covered. Place weights (metal pie weights or dried beans) on the foil to weigh down the bottom and hold up the sides of the crust. Bake for 10 minutes, then remove foil. Continue baking until the crust is firm and has lost its sheen but is not browned, about 5 more minutes. Remove from the heat and set aside.

In a medium bowl, combine the butter, eggs and vanilla extract. Add the brown sugar and flour and mix until thoroughly blended. Using a rubber spatula, fold in the walnuts and chocolate chips. Pour the batter into the crust. Bake until puffed and golden brown, about 30 minutes. Remove from the heat and place on a rack to cool. Serve warm.

Brigitte’s Tabbouleh Salad

This recipe came from the NYTimes magazine on November 5, 2006. So simple and delicious.

½ cup tomato juice
1 ½ cups instant couscous
¼ cup olive oil
1 cup fresh or canned cooked chickpeas
1 ½ cups diced tomatoes
1 cup peeled, seeded and diced cucumber
1 teaspoon finely chopped garlic
3 tablespoons finely chopped shallots
Zest of 1/2 lemon
3 tablespoons lemon juice
2 cups tightly packed mint leaves, finely chopped
2 teaspoons salt
Black pepper to taste
Tabasco or cayenne pepper.

Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.

In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.

Iceberg With Smoked-Bacon-and-Buttermilk Dressing

Adapted from Robert Carter, Peninsula Grill. This is from the NYTimes and I really liked the buttermilk herb dressing. It keeps for a while as well.
2 heads iceberg lettuce
8 ripe Roma tomatoes, sliced thin
2 cups buttermilk herb dressing (see recipe)
12 slices smoked bacon, diced into 1/2-inch pieces (about 2 cups) and fried.

Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates. Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with 1/4 cup dressing. Sprinkle bacon over each wedge. Serve immediately.

Buttermilk Herb Dressing
1 1/2 cups sour cream
1 cup buttermilk
1/2 cup Hellmann's mayonnaise
1/2 cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper.

Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.

Coconut Banana Bread with Lime Glaze

I got this recipe from the magazine Cooking Light and it was such a hit. The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preparation
Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Waffles

This recipe came to me via John's sister Mary. Mind you, this is for a huge amount but you can make just 1/3 of this easily.

6 cups Bisquick baking mix
4 cups club soda
3 eggs
1 1/4 cups vegetable oil

Beat together and then bake on a very hot waffle iron. I serve with warm syrup and fresh strawberries.

Fresh Mango Salsa

2 mangoes, peeled and chopped
1/2 medium red onion, minced (1/2 cup)
1 jalapeno or serrano chile, (ribs and seeds removed for less heat, if desired), minced
1 small garlic clove, minced
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice, (from 1 lime)
1/3 cup orange juice
Coarse salt
Tortilla chips, for serving (optional)

Yorkshire Pudding

This is a dish that John and I had on a trip to a Shaker Village. I have been meaning to make these ever since then and just recently found a simple recipe on epicurious.com

5 ounces flour (or 1 heaping cup)
1/4 teaspoon salt
1 cup milk
2 eggs
1-2 ounces melted fat (beef, duck, lard, butter, oil)

In a bowl combine flour, salt, and milk until well blended. Incorporate both eggs and blend together until you have a smooth liquid batter. Let stand at room temperature for 1 hour.

Preheat oven to 375°F. Place a large 6 muffin pan in oven and heat for 10 minutes. Place equal amounts of the fat into each muffin mold and continue heating in oven for 10 to 15 minutes. Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown. Serve immediately.

Grilled Pork Chops with Peach Tomato Barbecue Sauce

This Barbecue sauce was something special and can surely be used for other dishes as well/ To keep the pork chops from burning, rotate them from the hottest parts of the grill to the perimeter during cooking, basting with barbecue sauce as you do so. It was easy to overcool as well, so be sure not to.

1 tablespoon olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 piece ginger, 1 inch, peeled and grated
1 1/2 cups canned tomato sauce
1/2 cup best-quality peach jam
2 ripe peaches, peeled and cut into 3/4-inch chunks
1 to 2 tablespoons sherry vinegar
Salt and freshly ground black pepper
4 pork chops, 6 to 8 ounces each, trimmed of excess fat

Heat olive oil in a medium saucepan over medium heat. Add chopped onion, and cook until translucent, about 2 minutes. Add minced garlic and ginger; cook about 2 minutes more.

Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool. Pour half the barbecue sauce into a shallow baking dish; add pork chops, turning to coat both sides. Reserve remaining sauce.

Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.

Grilled Corn on the Cob with Garlic Butter, Lime and Cotija Cheese

If you don't feel like going all out with the garlic butter just follow the instructions for preparing grilled corn. It is so much more flavorful than the usual boiled stuff.

8 ears corn
4 fresh limes, quartered
Garlic butter, recipe follows
1/2 cup grated cotija cheese
2 tablespoons chopped chives, for garnish

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

Boiled Lobsters

Be sure to add enough salt to the water to create the right balance of ocean-briny flavor. A mere swipe through melted butter, a squirt of lemon and that's all anyone needs. Heaven!
2 or 3 tablespoons salt
4 live lobsters (about 1 1/2 pounds each)
1/2 cup (1 stick) melted butter
Lemon wedges

Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.

Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

Note: Lobsters must be kept alive until they are cooked.

Korean Barbecue Burgers

These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. We made them on our summer vacation and they are so flavorful.

1/2 cup chopped green onions
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin
Cooking spray
6 (1 1/2-ounce) whole wheat hamburger buns, split
6 red leaf lettuce leaves
6 tablespoons thinly sliced radishes

Prepare grill. Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.

Salmon with Cucumber Salad and Dill Sauce

I didn't have sour cream and made this with plain yogurt instead, awesome anyhow.
Prepare the sauce up to one day ahead, and refrigerate.
6 tablespoons fat-free sour cream
2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
3 tablespoons rice vinegar, divided
1 1/2 tablespoons finely chopped shallots
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup dry white wine
1 English cucumber (about 1 pound)

Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.

Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.


This picture is of the salmon alone after being grilled. The cucumber salad is actually quite pretty as well.

Iceberg Wedges with Buttermilk Dressing

3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup finely chopped (about 1 shallot) shallot, (about 1 shallot)
2 tablespoons finely chopped fresh chives
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon celery salt
1 iceberg lettuce, core trimmed
1/2 cup halved and whole small cherry tomatoes

Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Cover with plastic wrap, and refrigerate until cold, about 30 minutes. Cut lettuce lengthwise into quarters. Transfer a wedge to each of 4 plates. Drizzle each wedge with dressing, and garnish with tomatoes, dividing evenly.

Basil Ice Cream

2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
Special equipment: an instant-read thermometer; an ice cream maker

Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.

Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

Cooks' note:
Ice cream can be made 2 days ahead.

Sauteed Lake Perch

1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup half-and-half
1/2 cup clarified butter
1 1/2 pounds fresh, skinned lake perch

Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.

I don't usually make perch but it was on sale this week and we were surprised at how simply and yummy this Bobby Flay recipe was.

Sauteed Lake Perch

1 1/2 cups all-purpose flour
2 tablespoons paprika
1/2 teaspoon salt
1 egg
1 cup half-and-half
1/2 cup clarified butter
1 1/2 pounds fresh, skinned lake perch

Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.

I don't usually make perch but it was on sale this week and we were surprised at how simply and yummy this Bobby Flay recipe was.

Sole with Herb Butter

1/2 cup (1 stick) butter, room temperature
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh thyme
1 tablespoon fresh lemon juice
6 4- to 5-ounce sole fillets
Olive oil
Fresh dill sprigs
Lemon wedges

Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper. Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer. Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.

I also made this with cilantro and parsley when that was all I had and it came out fine. I also made a garnish of carmelized onion and olives that tasted great when served with couscous.

Curried Couscous Salad with Dried Cranberries

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Salad with Shrimp, Corn, Cilantro and Avocado

I made this the other night for John and he loved it.
1 pound shrimp
1 avocado
5 ears of corn
cilantro
1 beefsteak tomato
Romain lettuce
black pepper
vinaigrette

Boil one pound of shrimp in their shells. Then, rinse in cool water and remove shells. Boil the corn, rinse and remove kernels. Chop tomatoes, toss with lettuce, cilantro, corn, shrimp and black pepper. Dress the salad and serve with avocado on the side.

Salad with Arugula, Cucumbers and Manchego

This is a very simply salad but it was so yummy I had to record it.
Romaine lettuce
Arugula
Cucumbers
Manchego or Parmesan Cheese
Combine and toss with a lemon vinaigrette

Salad of Oranges, Fennel, Red Onion and Mint

2 cups thinly sliced red onion (about 1 large)
3 large navel oranges (about 5 pounds)
3 cups thinly sliced fennel bulb (about 1 pound)
1/4 cup loosely packed fresh mint leaves
3 tablespoons plain fat-free yogurt
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons red wine vinegar
1 teaspoon coriander seeds, toasted and crushed
4 teaspoons extravirgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.

Carefully remove rind and white pithy part of rind from oranges; discard rind and pith. Cut each orange in half vertically; remove white pithy core portion, and discard. Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing.

Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves. Combine reserved juice, plain fat-free yogurt, juice concentrate, and remaining ingredients in a small bowl, and stir with a whisk to combine. Drizzle evenly over salad; serve immediately.

Skillet Fillets with Cilantro Butter

This dish from Cooking Light magazine is a standard around here, both Jen and I make it frequently and it is so easy. You can substitute any mild white fish such as cod, flounder, or orange roughy for the tilapia.

1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
Cooking spray
1 lemon, quartered
2 tablespoons butter, softened
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
1/8 teaspoon salt

Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.

Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.

Baked French Toast

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Sauerbraten with Braised Cabbage and Noodles

I just made this for Easter dinner and it was a huge success. I got the recipe from the Food Network, it is a Bobby Flay original. The only addition I made was to add some chopped apple and caraway seeds to the red cabbage.

3 tablespoons canola oil
1 (4 to 5 pound) boned and rolled beef rump roast
2 medium-size yellow onions, peeled and coarsely chopped
2 stalk celery, coarsely chopped
1 large carrot, peeled and sliced thin
3 cloves garlic, crushed
1 cup white wine vinegar
1/2 cup white wine
4 cups cold water
6 whole cloves
8 black peppercorns
2 bay leaves
8 sprigs parsley
6 sprigs fresh thyme
Salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons flour
12 gingersnaps, finely crushed
2 tablespoons honey

Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with braised cabbage and buttered noodles.

Braised Cabbage:
3 tablespoons unsalted butter
1 large yellow onion, peeled, halved and thinly sliced
3 pounds red cabbage, cored and shredded
1/2 cup reserved cooking liquid from sauerbraten
1/2 cup white wine
Salt and freshly ground pepper

Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes.

Buttered Noodles:
1 1/2 pounds egg noodles
4 tablespoons unsalted butter
1/4 cup finely chopped flat-leaf parsley
Salt and freshly ground pepper

Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss with the butter and parsley, and season with salt and pepper, to taste.

Mint Julep

10 mint leaves, plus a sprig for garnish
1 1/2 teaspoons superfine sugar
Seltzer water
Crushed ice
2 1/2 ounces Kentucky bourbon whiskey

Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

Good Eats Meatloaf

This is another Alton Brown recipe, I just love that show.

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Black Bean Salad

2 cans black beans
1/3 cup extra-virgin olive oil
1/3 cup lime juice
1 red onion, minced
A handful fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt and pepper

Toss the beans with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.

(NOTE: sometimes i add fresh corn kernels and diced red pepper to this as well)

Glazed Baby Beets

20 baby beets, scrubbed
2 cups apricot juice
3 tablespoons white balsamic vinegar
2 tablespoons honey

In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.

Waldorf Salad

I saw Alton Brown make this on his show Good Eats and I was surprised at how yummy it looked as I usually do not like a salad with mayo. Once I made it I was even more impressed, it is so good. Also, I didn't have fresh mint and it was still great.

2 Ginger Gold apples (Fuji will substitute)
1 Red Delicious apple
3 tablespoons cider vinegar
1 cup prepared mayonnaise
1 pinch kosher salt
Cracked black pepper
3/4 cup toasted walnuts, crushed
1 cup golden raisins
2 teaspoons curry powder
2 stalks celery, thin bias cut
1/3 cup fresh mint, chiffonade
1/2 red onion, julienned
1 head romaine lettuce, heart only

Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.

In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.

Cincinnati-Style Chili

This recipe is a recreation of John's favorite college era meal of Skyline Chili. The restaurant is a Cincinnati staple and this dish is what it's all about. Make sure you try it with thin spaghetti as well as the usual hot dog presentation.

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried orégano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
a 16-ounce can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as traditional accompaniments if desired

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the chili powder, the paprika, the cumin, the coriander, the allspice, the orégano, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers.

Makes about 8 cups, serving 6.

Liz's Pumpkin Bread

This is really good, really easy, and makes two loaves so you can freeze one.

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the
prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.