It's not so much about EATING the food, as is the preparation of making something delicious and sharing it.
My "Food" page will be ongoing playfulness with food ~ preparing it and eating it.
Bon appetite!
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A few of these new ones have been taken from Rachel Ray's website (www.rachelray.com) .... every now again we need something new to try out!! Buon Appetito
Creamy Mushroom and Marsala Fettuccine With Garlicky Breadcrumb Topping
Ingredients
- Salt and pepper
Preparation
Bring a large pot of water to a boil for the pasta.
Heat1 tablespoon EVOO in a large skillet over medium-high heat. Add 3 tablespoons butter and melt until it foams. Add mushrooms and brown about 12 minutes until golden. Add shallots and season with thyme, salt and pepper. Stir 3 minutes more, sprinkle in flour, add marsala 1 minute. Add stock and cream, and simmer to thicken a couple minutes more.
Meanwhile, melt remaining butter in EVOO in a medium skillet. Add breadcrumbs and garlic, and brown until nutty and fragrant. Remove from heat, let cool a couple of minutes then add cheese and parsley, and season with black pepper.
When you add shallots to mushrooms, drop fettuccine and cook to al dente,8 -9 minutes. Reserve a little starchy cooking water, drain, toss with sauce and serve topped with breadcrumbs
SERVES 4
Heat
Meanwhile, melt remaining butter in EVOO in a medium skillet. Add breadcrumbs and garlic, and brown until nutty and fragrant. Remove from heat, let cool a couple of minutes then add cheese and parsley, and season with black pepper.
When you add shallots to mushrooms, drop fettuccine and cook to al dente,
SERVES 4
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Thai Chicken Wraps with Spicy Peanut Sauce
Ingredients
Ingredients
For the salad:
- Salt
For the spicy peanut sauce:
Preparation
Heat a grill pan over high heat. Toss the chicken with soy sauce and oil and grill for 6 minutes on each side.
Combine the cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season the salad with salt, to taste.
Whisk the peanut butter, soy sauce, vinegar and cayenne together. Stream in the vegetable oil.
Slice the cooked chicken on an angle. Toss with the veggies and herbs.
In a very hot nonstick skillet, or over a gas burner, heat the tortillas for 15 seconds on each side.
Pile the chicken and veggies in the wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
SERVES 4
SERVES 4
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New and Improved New England Crabby Melts
Ingredients
Ingredients
- Salt and freshly ground pepper
- Juice of
- Unsalted butter, softened, for buttering
Preparation
Place the peppers in the bowl of a food processor and season with salt and pepper. Add the lemon juice and hot sauce (eyeball it), then put the lid in place and turn on the processor. Add the EVOO in a thin stream (eyeball it as well) and process until smooth.
Pre-heat the broiler. Using your fingers, check the crabmeat for pieces of shell. In a medium size bowl, combine the crab and seafood seasoning. Add the celery, tarragon and scallions to the crab and toss with the red pepper dressing; adjust the seasoning, to taste.
Toast the English muffins under the hot broiler, then lightly butter them. Top each with a small handful of watercress, then with a scoop of the crab salad. Pat down the salad a bit, then top with a handful of cheese and return to the broiler to melt the cheese, about 1 -2 minutes. Remove and serve immediately.
SERVES 4
SERVES 4
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Sausage-and-Shrimp Hash with "Grits" and Eggs
Ingredients
Ingredients
- Salt and pepper
Preparation
In a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the sausage and cook until browned, 3 -4 minutes. Add the bell pepper, celery, onion and garlic; season with salt, pepper and the thyme. Cook until crisp-tender, 3 -4 minutes. Add the shrimp and cook until pink, 2 -3 minutes. Douse with the hot sauce and deglaze the pan with the beer.
Meanwhile, in a medium size saucepan, heat the chicken stock to a boil, then lower the heat and gradually whisk in the polenta. Cook, whisking, until it masses together and is thick yet not too stiff,2 -3 minutes. Stir in the honey and butter, then turn off the heat.
In a skillet, fry the eggs to your liking in a little EVOO.
To serve, pour the polenta into shallow bowls and shape a well in the center of each; fill the wells with the shrimp hash. Top with the eggs.
SERVES 4
Meanwhile, in a medium size saucepan, heat the chicken stock to a boil, then lower the heat and gradually whisk in the polenta. Cook, whisking, until it masses together and is thick yet not too stiff,
In a skillet, fry the eggs to your liking in a little EVOO.
To serve, pour the polenta into shallow bowls and shape a well in the center of each; fill the wells with the shrimp hash. Top with the eggs.
SERVES 4
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Spinach-Artichoke Stromboli
- 2 eggs, divided
- About
- Zest of
- Salt and pepper
- Sesame seeds, for sprinkling
- Garlic flakes, for sprinkling
- Onion flakes, for sprinkling
Preparation
Pre-heat oven to 400 ºF
Beat1 egg in a large bowl with the ricotta, nutmeg, lemon zest, salt and pepper. Mix in garlic, spinach, artichoke hearts and Parmigiano-Reggiano.
In a small bowl, whisk remaining egg with a splash of water to make an egg wash; set aside.
On a floured surface, roll out pizza dough into a rectangle about9 ½”X 13 ”. Spread filling evenly out onto the entire dough, making sure not to get too close the any of the edges. Top with provolone.
Roll the stromboli, starting at one of the long sides, tucking in both ends firmly, and turn over about4 times until you are left with just the one edge. Brush the edge with egg and gently press to seal. Turn the stromboli over so the seam is facing down on the sheet tray and lightly brush egg wash over the top of the stromboli, covering the entire surface. Sprinkle with sesame seeds, garlic flakes and onion flakes. Cut slits about 1 1 /2 inches apart down the top of the stromboli, so the steam can escape while baking. Bake until golden brown, about 35 - 40 minutes.
SERVES 4
Beat
In a small bowl, whisk remaining egg with a splash of water to make an egg wash; set aside.
On a floured surface, roll out pizza dough into a rectangle about
Roll the stromboli, starting at one of the long sides, tucking in both ends firmly, and turn over about
SERVES 4
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Meatloaf
I like to use pork and beef. I find “just” beef to be too fatty. My measurements are not exact. I tend to cook as I ‘feel’ it.
· Chopped red onions and red peppers and garlic (maybe half a small red onion and a regular size red pepper)
· Cubed up old cheddar cheese (about 1/2 cup worth)
· Oregano (about 1 teaspoon)
· A wee bit of salt and pepper
· About 1/2 cup of ketchup and an egg
· About 1/4 cup of bread crumbs (or what I use, crushed croutons)
Mix it all together with your hands (love the feel of it and if it’s TOO moist, add more bread crumbs) and pat firmly into a loaf pan. Bake at 350 ish for at least 40 mins.
Close to the end of baking, I pour some ketchup down the centre of the loaf (why? I don’t know, my mum did that!)
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Shrimp & Avocado Salada
1 cup of cooked shrimp
1 (or 2) avocados, sliced
1 hard boiled egg, chopped up
a stalk of celery and green onion, chopped up small
1/2 red bell pepper, sliced thinly
1/2 cup of cucumber, chopped up
1/2 cup of goat cheese
spinach & baby lettuces
toss these together ......
what kind of dressing??
Simple? .... virgin olive oil with a little balsamic vinegar and a toss of salt
A bit more? .... 4 Tbsp of mayo with a little balsamic vinegar, pepper & salt
Now, take a lemon and squeeze it over the entire salada!
YUM!!
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Archie's BBQ Sauce
1/4 cup lemon juice
1/4 cup of worchestershire sauce
1/4 cup of brown sugar (or 1/2 cup if you like a sweeter sauce)
1 1/2 cup of ketchup
2 crushed garlic cloves
1 teaspoon of dried mustard
1 teaspoon of chili pepper powder
pepper
*Combine in sauce pan, stirring until blended over medium heat. Turn to low, allowing the garlic to heat and release its flavour. If you have left overs, cool before putting in the fridge. Use up in a week.
* if you want it more chunky - chop up some fresh ripe tomatoes ... and go wild!
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Chicken Cordon Bleu
Ingredients
* 4 skinless, boneless chicken breast halves
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 6 slices Swiss cheese
* 4 slices cooked ham
* 1/2 cup seasoned bread crumbs
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
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Carrot Soup
4 or 5 carrots (large) peeled and sliced
1 smaller red pepper cut up (you can have this roasted first - depends on your taste)
1 small or 1/2 medium red onion sliced
2 crushed garlic cloves
basil, parsley
1/4 cup of either butter or margarine
3 cups of broth (I use chicken broth)
* melt butter in a good size pot
* add sliced carrots, garlic and spices ~ sautee for about 10 minutes
* add red peppers
* add the broth
* cook on medium heat (so it will be hot - not boiling!) cooking the carrots in the liquid
When carrots are cooked (meaning not firm), cool a bit before pouring into a blender and puree. Be sure to blend until it is smooth ....
Reheat until hot, and garnish in bowl with perhaps a dallop of sour cream or a sprinkling of cheese, or maybe a couple of croutons ....
This will keep in the fridge for at least 3 days, but rarely is there any left over!
Bon Appetite!
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APPLE WALNUT CRISP (or PECANS!)
* 1 1/2 cups all-purpose flour
* 1 1/8 cups old-fashioned oats
* 1 1/8 cups packed light brown sugar
* 1 1/2 cup walnuts [or pecans] (5 ounces), toasted , cooled, and finely chopped
* 1 1/2 teaspoons cinnamon
* 3/4 teaspoons salt
* 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
* 4 1/2 pounds sweet-tart apples such as Gala
* 3 tablespoons fresh lemon juice
* 4 1/2 tablespoons granulated sugar, or to taste
* 2 tablespoons all-purpose flour
Put oven rack in middle position and preheat oven to 375°F. Butter a 12- by 9- by 2-inch glass or ceramic baking dish (3 to 3 1/2 quarts.
Stir together flour, oats, brown sugar, walnuts, cinnamon, and salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
Peel and core apples and cut into 1/4-inch-thick wedges, then toss with lemon juice, granulated sugar, and flour in a large bowl. Transfer to baking dish, spreading evenly.
Crumble oat topping evenly over apple mixture and bake until topping is golden and apples are tender, about 45 minutes. Cool slightly and serve warm.
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Baked Crab Dip
Ingredients
* 6 oz fresh crabmeat, well drained
* 1/2 cup diced red pepper/capsicum
* 1/2 cup finely chopped fresh flat-leaf parsley
* 3 tbsp snipped fresh chives
* 1/2 cup mayonnaise
* 4 oz whipped cream cheese
* 1 1/2 tbsp fresh lemon juice
* 1/2 tsp hot sauce, such as Tabasco
* 1/4 cup (Japanese bread crumbs)
* 1/2 tsp grated lemon zest
Preparation
1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
2. Position a rack in the upper third of the oven and preheat the oven to 425°. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
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Blueberry CreamCheese Coffee Cake
1 1/2 cups granulated sugar, divided
1/2 cup plus 2 tablespoons butter, divided
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries
8 ounces cream cheese, cubed
2 teaspoons lemon rind, grated, divided
Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk and water.
Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 teaspoon lemon rind. Pour into greased and floured 13 x 9-inch baking pan.
Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake in preheated 375 degree F oven for 1 hour.
NOTE: two cups frozen, thawed, drained blueberries can be substituted for fresh blueberries.
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Oreo Truffles
Absolutle Amazing!!! you have to try atleast once. Very Simple
1 package of regular Oreos
8 oz. of cream cheese (softened)
some type of chocolate coating (white,milk, or dark-your choice!)
Crush up the Oreos- I've found that the easiest method is to put them in a large zip-lock bag and use your hands
Then beat together the Oreos and cream cheese until blended
Scoop out small amounts and roll them into balls (about an inch or so thick) and lay them on a non stick pan
Put the balls in the Fridge and let them set up for a couple hours
Then melt your chocolate coating and dip the Oero balls
Let the chocolate set (or not) and Enjoy!!
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Caramel Macchiato Shortbreads
Yummy for Christmas time!! (or in my home, anytime!)
2 tsp (10 mL) instant coffee granules
1 tsp (5 mL) hot water
1 1/2 cups (375 mL) butter, softened
3/4 cup (175 mL) sugar
3 cups (750 mL) Five Roses All-purpose Flour (White or Never-Bleached)
1 1/4 cups (300 mL) chopped chocolate covered crisp toffee bar (SKOR bars!)
* Dissolve coffee in hot water. Beat butter, coffee and sugar until fluffy.
* Stir together flour and SKORs all chopped up. Mix into butter mixture 1/2 cup (125 mL) at a time until combined.
* Press dough into 15 x 10 in. (25 x 37.5 cm) jelly roll pan or a cookie sheet.
Bake in 350 ºF (180 ºC) oven for about 20 minutes or until golden. Remove from oven. Cut into bars using a sharp knife (while hot or at least warm). Cool in pan on rack.
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