Asparagus Quiche ala Caprese

 

Serves:4

Ingredients

1 (9-inch) frozen pie crust, defrosted and at room temperature 

2 scallions, light green portion chopped

15 thin fresh asparagus, woody stems removed and remaining portion cut in half

12 grape tomatoes, halved

1/2 cup shredded mozzarella cheese

1/2 cup heavy cream 

3 eggs, lightly beaten

¼ teaspoon garlic powder

1/2 teaspoon salt

1/4 freshly ground black pepper

1 1/2 teaspoons chopped fresh basil leaves

Directions

Preheat oven to 375 degrees F.

Place the pie crust in a  9-inch pie pan. 

In a medium bowl whisk together the cream, garlic powder, salt, and eggs. 

Place the mozzarella cheese in the bottom of the pie shell. Sprinkle with chopped scallions and basil. Arrange the asparagus pieces and tomato halves around the top of the cheese layer. Pour the egg mixture over the vegetables.

Place the pie on a foil or parchment-lined baking sheet.

Bake in the preheated oven for 40 to 45 minutes or until the filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.

Serve with a salad.

Easy Old Fashioned Chicken and Dumplings

Chicken Base:

3 carrots, diced 

2 celery stalks, diced 

1 onion, diced 

1 large fresh thyme stem or 1 teaspoon dried thyme

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

4 cups chicken stock

¼ cup heavy cream 

4 cups diced chicken( I used 12 boneless chicken thighs)

1 cup frozen peas

Dumplings:

4 tablespoons unsalted butter

1 1/4 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon celery seeds

1/4 teaspoon kosher salt

1 cup shredded Cheddar

3/4 cup heavy cream, very cold

Directions

For the chicken and vegetable base: in a deep 12-inch skillet over medium heat add the broth and flour. Stir well until the flour is dissolved. Add the chicken, carrots, celery, onions, and thyme. Season with salt and pepper and cook over low heat until the vegetables begin to soften and the chicken is no longer pink about 10 minutes.

Add the cream. Simmer for 20 minutes until the chicken is cooked.

Make the dumplings: Melt the butter in a microwave-safe bowl in the microwave then let cool.

Whisk together the flour, baking powder, celery seeds, and salt in a medium bowl. Mix in the cheese.

Slowly pour the melted butter mixture into the cold cream in a measuring cup and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. 

Finish the chicken and vegetable base: with a muffin scoop place the biscuit mixture on top, of the chicken base then bake in a 375 degrees F oven for 20-25 minutes until the dumplings are doubled and lightly golden on top.

It Is Strawberry Season In The South

 

Strawberry Preserves

This recipe makes 8 pints

No Pectin-No Canning strawberry preserves

Ingredients

12 cups sliced strawberries

6 cups granulated sugar

¾ cup fresh lemon juice

Directions

Wash and hull and strawberries.  Slice the berries and put all of the strawberries, sugar, and lemon juice into a large saucepan.  Slowly bring the mixture to a full boil and reduce heat to a low boil. continue to boil until the mixture is reduced by half and thickened. This can take as long as 60 to 90 minutes.

Pour the jam into 8 oz containers and cool on the counter for an hour. Place the containers in the refrigerators or freezer until you need them.

Strawberry Topping For Cakes Or Ice Cream

Ingredients

2 tablespoons cornstarch

6 tablespoons warm water

5 cups hulled and sliced strawberries, 

Zest and juice from 1 lemon

1/2 cup granulated sugar

Directions

Whisk the cornstarch and water together until all the cornstarch has dissolved. 

Place the cornstarch mixture, along with the rest of the ingredients, into a saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. 

Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove the pan from the heat and allow it to cool. The mixture will thicken as it cools.

 Place in containers and freeze the sauce you will not be using in a few days.

Have Leftover Corned Beef?

 

Corned Beef Hash

Ingredients

3 tablespoons unsalted butter

½ cup finely chopped onion

1clove garlic, minced

2 cups diced leftover Corned Beef 

2 cups diced leftover boiled Potatoes

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

4 eggs

Directions

Melt the butter in a la skillet set over medium heat. Add the onion and cook until they begin to brown slightly approximately 5 to 6 minutes. Add the garlic, corned beef, potatoes,  thyme, and black pepper to the skillet and stir to combine. 

Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate, or second pan directly atop the hash and allow to cook until browned approximately 10 minutes. After 10 minutes stir the mixture, press down again, top with the lid, and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.

Open-Face Reuben Sandwich

Serves 2

Sauce

1 tablespoon mayonnaise

1 tablespoon ketchup

1 tablespoon sweet pickle  relish 

Sandwich

1 cup sauerkraut

½ lb. thin-sliced corned beef warmed

2 large 3/4-inch-thick slices of rye bread, lightly toasted

Mustard 

4 slices Swiss cheese thinly sliced

Directions 

Position a rack 6 inches from the broiler and another rack in the bottom third of the oven. Heat the broiler on high.

Combine the mayonnaise, ketchup, and relish in a small bowl.

Warm sauerkraut and beef in a microwave

Spread each piece of bread with mustard.

Divide the corned beef between the bread slices. 

Spread sauce over the beef on each sandwich.

Top with the sauerkraut and the cheese. Broil on the lower rack until the cheese begins to bubble, about 3 minutes. Move the baking sheet to the upper rack and broil until the cheese browns lightly, 1 to 2 minutes. Serve immediately with pickles and onion rings

Baked Greek Flovoted Pompano Fish Fillets With Roasted Vegetables and Spinach Pie

 

 Baked Greek Flovoted Pompano Fish Fillets With Roasted Vegetables 

Any thin white fish fillets will work in this recipe.

2 servings

Ingredients

½ red bell pepper cut diced

½ green bell pepper, diced 

1 cup fresh (cut from about 3 ears) or frozen corn kernels

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1/2 teaspoon dried Greek seasoning

½ teaspoon granulated garlic

1/2 lb  or 2 thin fillets pompano fish fillets

Directions

Heat the oven to 450°. In a medium baking dish combine the red and green bell peppers, the corn, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt, pepper, and Greek seasoning. Roast in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.

Rb the remaining tablespoon of oil over both sides of the fish. Sprinkle the fish with the remaining 1/4 teaspoon each salt, pepper, and Greek seasoning. 

Remove the baking dish from the oven. Place the fish on top of the vegetables skin-side down, and cook until cooked, about 10 minutes for thin fillets. Serve the fish with the corn and peppers.

Serve with a piece of Classic Spanakopita and tzatziki.

Classic Spanakopita

Filling

16 oz frozen chopped spinach, thawed and well-drained

1 bunch flat-leaf parsley finely chopped

1 large onion, finely chopped

2 garlic cloves, minced

2 tablespoons extra virgin olive oil

4 eggs

10.5 oz quality feta cheese, crumbled

2 teaspoons dried dill weed

Freshly-ground black pepper

Pastry

1 16 oz package of Fillo Dough, thawed 

1 cup extra virgin olive oil, more if needed

Directions

Preheat the oven to 325 degrees F.

Before you mix the filling, be sure the spinach is well drained, and squeeze out any excess liquid by hand.

To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well combined.

Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.

Brush the bottom and sides of the 9” X 13" baking dish with olive oil.

To assemble the spanakopita: Line the baking dish with two sheets of phyllo (filo) letting them cover the sides of the baking dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.

Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.

Continue to layer the phyllo (fillo) sheets, two at a time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.

Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. 

Bake at 325 degrees F for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. 

Tzatziki Sauce

Ingredients

1 medium cucumber, peeled and sliced

1 teaspoon kosher salt divided

2 garlic cloves, peeled, finely grated

1 teaspoon white wine vinegar

1 tablespoon Extra Virgin Olive Oil

2 cups plain Greek yogurt

¼ teaspoon ground pepper

1 teaspoon dried dill

½ cup crumbled feta cheese

Directions

 

Use a box grater to grate the cucumber.

Toss the grated cucumbers with ½ teaspoon kosher salt. Let drain in a colander for 10 minutes. Squeeze the salted cucumbers to extract any liquid.

In a mixing bowl, place the garlic with the remaining ½ teaspoon salt, vinegar, and extra virgin olive oil. Mix to combine.

Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and remaining ingredients.

Cover and refrigerate for several hours for the flavors to develop.

Broccoli Rabe and Orecchiette Pasta

 

Serve with your favorite sauteed or baked sausage and Italian bread.

4 servings

Ingredients

1/2 pound orecchiette, (little ear-shaped pasta) cooked al dente

2 1/4 to 2 1/2 pounds, broccoli rabe 2 large bunches

Salt

1/3 cup extra-virgin olive oil, 4 or 5 turns of the pan

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6 to 8 cloves garlic, finely chopped

1 full teaspoon red pepper flakes

1/2 cup freshly grated Parmigiano-Reggiano

Black pepper to taste

Directions

Place a pot of water on the stove to bring to a boil for pasta. Cover the pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.

Trim the ends off the broccoli rabe, coarsely chop it, and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. 

Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, and crushed red pepper flakes and saute for 2 to 3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt, and pepper, to your taste. Serve immediately.

Jumbo Almond Butter Chocolate Chip Cookies

 

Makes 18 

Ingredients

1 - 16 oz jar of almond butter 

1 cup instant flour (Wondra)

11/2 cups brown sugar 

2 large eggs

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups chocolate chips

1 teaspoon vanilla extract

1 cup room temperature water 

Directions

Preheat oven to 350 degrees. Line 3 cookie sheet with parchment paper. 

In a large mixing bowl, blend the first seven ingredients. Then stir in water, vanilla, and chocolate chips. 

Drop by ¼ cup measure or use a muffin scoop, onto the the prepared baking sheets. Put 6 scoops on each baking sheet.

Bake for 20 minutes switching pans on the oven rack after 10 minutes. Cool the cookies on the parchment paper on the kitchen counter. When cool store in an airtight container.

Easy Cookasing From the Freezer

 

Easy Dinner: Corn Chowder and Chili Cheese Dogs

Corn Chowder and Chili recipes are below.

Chili dogs

Ingredients

For 2 servings

2 of your favorite hot dogs, any type

2 hot dog buns

1 cup chili, heated

1 cup shredded cheddar cheese

Cooking spray

Directions

Use your air energy or broiler.

Cook the hotdogs under the broiler or in the air-fryer for about 4 minutes on each side.

Spray the inside of the cut buns with cooking spray. Lightly toast the hot dog buns.

Cut 2 squares of foil and place them on a cookie sheet. Place the buns with the hot dog on the foil. Pour ½ cup chili on each hot dog and top that with ½ cup cheese on each hot dog. Place the tray under the broiler and heat until the cheese melts. Cook for just a minute or two until the cheese begins to melt.

Serve each sandwich with a cup of corn chowder.

I have in my freezer several quarts of Corn Chiwder and Chili. When you want a quick meal roses types of food come in handy.

Corn Chowder

For the Corn Stock:

4 cups chicken broth

1 1/2 cups milk

1 cup heavy cream

For the Corn Chowder:

4 cups corn kernels (from 4-5 ears of corn), reserve cobs for stock

4 oz (4 slices) bacon, chopped

1 large onion, finely diced (1 1/2 cup)

1 large carrot, cut into 1/4" dice (1 cup)

3 stalks celery, finely diced (1 cup)

1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4" thick pieces

2-3 tsp sea salt, or to taste

1/4 tsp black pepper

1/4 tsp cayenne pepper, or to taste

2 Tbsp Chives, chopped, to garnish

Directions

Corn Stock:

Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  

Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using the corn stock in the next step.

Corn Chowder:

Place a 5 Qt Dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

In the same pot, add chopped onion, celery, and carrot to the bacon fat and cook uncovered, stirring occasionally, until the onion is soft (7-8 min).

Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered for 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Place the chowder into freezer quiet containers and store it in your freezer.

Chili

Ingredients

 

2 lbs ground beef 85/15

29 ounces of canned tomato sauce

29 ounces of canned kidney beans not drained

29 ounces canned pinto beans not drained

28 ounces canned tomatoes chopped (not drained)

1 yellow onion diced

1 diced jalapeno de-seeded and de-veined

2 stalks of celery chopped

1 green bell pepper chopped

1 tablespoon cumin powder

1/4 cup chili powder

1 teaspoon black pepper

2 teaspoons salt

1 cup water

1 tablespoon butter

Directions

In a heavy-bottomed stockpot brown the ground beef.

Drain the fat.

Add in the rest of the ingredients (except the butter) and bring to a boil.

Lower to a simmer and cook uncovered (please keep at a simmer level) for 2 hours stirring occasionally.

Add in the butter and stir until fully melted and incorporated. Pour the chili into freezer quart containers and store in your freezer.