tag:blogger.com,1999:blog-75311493722533615582024-03-19T03:59:38.321-04:00Cooking With ChrisRandom food and wine thoughts from less than an expert.T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-7531149372253361558.post-75203060783063626382013-02-13T13:08:00.001-05:002013-02-13T13:08:37.581-05:00<span style="font-family: Verdana, sans-serif;">This is a great recipe, and very easy. The original recipe called for a made-from-scratch crust, a great idea, but this you can do when you get home from work and still have a great meal. Served with a crisp salad and a home-made dressing of your choice, it it wonderful. I have served this for weekend brunch as well, perfect. You will really enjoy this and if you have young children, they will too, it's like a sophisticated pizza, tell them that.</span><br />
<span style="font-family: Verdana;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0.25in; mso-outline-level: 4;">
<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">Tomato and Mozzarella Tart</span></span></b></div>
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<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Prep Time: </span></b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">15 minutes</span></div>
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<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cook Time: </span></b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
hour, 20 minutes</span></div>
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<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Total Time: </span></b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1
hour, 35 minutes</span></div>
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<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Yield: </span></b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">One
9-inch pie.</span></div>
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<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b></div>
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<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">for
the crust – </span></b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">buy a ready-made
refrigerated crust, you will use both, one for the bottom and one for the top.</span></div>
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<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">for
the filling</span></b></div>
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<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tablespoons
extra-virgin olive oil</span></div>
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<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 shallot, finely chopped</span></div>
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<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 small zucchini, halved
lengthwise and cut crosswise into ˙1/2-inch-thick half-moons</span></div>
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<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 pounds cherry
tomatoes</span></div>
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<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 cup grated Parmesan
cheese</span></div>
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<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 ounces bocconcini
(fresh mozzarella balls) or fresh mozzarella (1-inch pieces)</span></div>
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<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 tablespoons fresh basil
leaves, chopped</span></div>
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<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 cup plus 2
tablespoons all-purpose flour </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Coarse salt and freshly
ground pepper<o:p></o:p></span></div>
<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preparation:<o:p></o:p></span></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 22.5pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 40.5pt; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Make the filling: Heat 1
tablespoon oil in a skillet over medium. Add shallot; cook, stirring
occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring
occasionally, until light golden and liquid has been released, about 5 minutes.
Transfer to a large bowl.<o:p></o:p></span></div>
<br />
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<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Halve one-third of the
tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into
shallot-zucchini mixture. Season with salt and pepper.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 22.5pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 40.5pt; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Lay the first crust in
the bottom of a deep, 9” pie plate, fill with the tomato cheese mixture. Lay
the second crust over the top of the filled pie, crimp edges. Slice four large
gashes in the crust and pull back slightly.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 22.5pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 40.5pt; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat oven to 375°F.
Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake
pie on a parchment-lined rimmed baking sheet until crust is golden brown and
juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool
slightly. Serve warm.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 22.5pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 40.5pt; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Bon Appetit<o:p></o:p></span></div>
T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-15643055532203276262012-02-01T12:20:00.003-05:002012-02-01T13:03:24.749-05:00I haven't done my blog for awhile, I've been cooking, just not blogging. I really liked this recipe, like making lasagna with a mexican twist. I like the fact that you don't have to roll up the enchiladas, so much easier. I poached the chicken for this recipe in water and a can of low-sodium chicken broth, (you could use a Costco chicken, shredded), I added onions, carrots, parsley and salt and pepper, made a great chicken soup for later. I left in some of the chicken for a heartier soup.<br /><br /><br /><strong>Easy Chicken Enchiladas</strong><br /><br /><br />Makes: 12 servings / Preparation time: 30 minutes / Total time: 1 hour, 10 minutes<br /><br />1 tablespoon olive oil<br />1 cup chopped onion<br />2 small cans chopped green chilies<br />6 to 7 cups cooked, shredded chicken breast<br />1 package reduced-sodium taco seasoning mix<br />1 can (19 ounces) green enchilada sauce, you can use what you like, I like green<br />1/2 cup sour cream<br />1 can (10 3/4 ounces) condensed cream of chicken soup<br />3 cups cheddar-jack cheese - I grated sharp cheddar and Monterey Jack and mixed<br />6 (12-inch) flour tortillas<br /><br /><strong>FOR GARNISH</strong><br />Sour cream<br />Sliced green onions<br />Salsa Verde<br /><br />Preheat oven to 350 degrees. In a large skillet, heat the olive oil. Add the onion and 1 1/2 cans of the chilies and sauté until tender. Stir in the shredded chicken , (I poached chicken breasts and things) and taco seasoning mix.<br /><br />In a bowl, mix together the enchilada sauce, sour cream and soup. Set aside 1 1/4 cups of the sauce. Stir 1 cup of the remaining sauce mixture and 1 cup of the cheese into the chicken mixture.<br /><br />In a 9-by-13-inch baking dish, spread some of the remaining sauce on the bottom of the dish.<br /><br />Layer 2 tortillas in the bottom of the dish overlapping one another and extending over the sides. Drizzle with some sauce and spread half of the chicken mixture on top. Repeat with another layer of 2 tortillas and chicken. Top with a final layer of tortillas, tucking it under the overlapping edges of the other tortillas as you would when adding a top crust on a pie. Spread the remaining sauce over the top and sprinkle with the remaining cheese, sauce and green chilies.<br /><br />Cover with foil shiny side down that has been sprayed with cooking spray and bake for about 35-40 minutes or until the cheese bubbles and the dish is heated through.<br /><br />Remove from the oven and let stand 30 minutes before slicing -- it will still be warm. Serve topped with a dollop of sour cream and sliced green onions, if desired.<br /><br />400 calories (33% from fat), 9 grams fat (3 grams sat. fat), 19 grams carbohydrates, 22 grams protein, 516 mg sodium, 50 mg cholesterol, 0 grams fiber.T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-32979298741151719622010-07-13T17:26:00.002-04:002010-07-13T17:33:34.490-04:00Croque Monsieur Recipe : Ina Garten : Food Network<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZD6tXitILbrjAWCjgnluL4SvSqrTLyh9hW8bLQVzLK7jJgR6xICcV1MwRXEu7RXMlnq6BP_LKeS9F0ChlQ0bJkRN0itShQxSGQ24C7ua-u5ZWCuVFAnI7c7_cGZVURH5i1WD9FvvtJCgQ/s1600/Croque_Monsieur.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; FLOAT: right; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5493506237921800066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZD6tXitILbrjAWCjgnluL4SvSqrTLyh9hW8bLQVzLK7jJgR6xICcV1MwRXEu7RXMlnq6BP_LKeS9F0ChlQ0bJkRN0itShQxSGQ24C7ua-u5ZWCuVFAnI7c7_cGZVURH5i1WD9FvvtJCgQ/s400/Croque_Monsieur.jpg" /></a><br /><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div>Saw this recipe on Food Network, The Barefoot Contessa. I served it twice, once with sliced red and green apples, lunch, and for dinner with a nice mixed green salad with a tangy dressing. Both were great. This really is easy and worth the effort that you put in to it.<br /><br /><br /><br /><a href="http://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe/index.html">Croque Monsieur Recipe : Ina Garten : Food Network</a>:<br /><br />Ingredients:<br />2 tablespoons unsalted butter<br />3 tablespoons all-purpose flour<br />2 cups hot milk<br />1 teaspoon kosher salt<br />1/2 teaspoon freshly ground black pepper<br />Pinch nutmeg<br />12 ounces Gruyere, grated (5 cups)<br />1/2 cup freshly grated Parmesan<br />16 slices white sandwich bread, crusts removed<br />Dijon mustard<br />8 ounces baked Virginia ham, sliced but not paper thin , we used Boar's head, on sale at Hiller's Mkt.<br /><br />Directions<br />Preheat the oven to 400 degrees F.<br />Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.<br />To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.<br />Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.<br /><br />Bon Appetit!</div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com2tag:blogger.com,1999:blog-7531149372253361558.post-3933894048647403222010-05-01T11:20:00.002-04:002010-05-01T11:28:40.952-04:00Cod in White WineFound a nice piece of cod at Costco, fresh and a value. Made a dish out of it with calamata olives, sliced cherry tomatoes, garlic and parsley, very quick, easy and tasty.<br /><br /><strong>Ingredients</strong><br />4 pieces of fresh cod,<br />1 t Penzey Greek Seasonings<br />Salt and pepper<br />1 Cup sliced cherry or grape tomatoes<br />1/2 C pitted calamata olives<br />1 t chopped garlic<br />2 T cold butter in pieces<br />3 T chopped parsley<br />1 Cup Dry white wine<br /><br />Salt and pepper the cod, sprinkle on the Greek seasoning and then place cod in oven-proof casserole, layer the remaining ingredients over the fish.<br />Pour the wine into the casserole, bake, tightly covered at 375 for 15 - 20 minutes.<br /><br />Bon Appetit!T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-45496269574602476622010-04-02T12:51:00.004-04:002010-04-02T13:04:36.008-04:00Country French Tuna Pasta Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfGozgZTk-McHdKbD9KmMkURHOvwj12vvPbVWlRDlWn4tLY52eyVs8j38-Tx1HgUaeiqVq1fRXdW4_AmJotdVGc-dxaToVwlUyDgM7No4sgA7Rw0YW0dqBaTIigRmT-hXXC9GeULfaNO9/s1600/Tuna+Salad.bmp"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 79px; FLOAT: right; HEIGHT: 78px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455586479193071490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfGozgZTk-McHdKbD9KmMkURHOvwj12vvPbVWlRDlWn4tLY52eyVs8j38-Tx1HgUaeiqVq1fRXdW4_AmJotdVGc-dxaToVwlUyDgM7No4sgA7Rw0YW0dqBaTIigRmT-hXXC9GeULfaNO9/s400/Tuna+Salad.bmp" /></a> <div>Made a nice pasta salad today with tuna, Penne pasta and served it with cherry tomatoes on a bed of lettuce, perfect for a warm afternoon. My secret ingredient is <em>Penzey's Country French Vinaigrette,</em> mixed with the tuna and pasta prior to adding the mayo.</div><br /><div></div><br /><div><strong><span style="color:#333300;">Ingredients</span></strong></div><br /><div><span style="color:#666600;">2 cans tuna, packed in water, drained</span></div><div><span style="color:#666600;">8 0z. Penne or pasta of your choice, cooked</span></div><div><span style="color:#666600;">1T Penzey's Spice Country French Vinaigrette</span></div><div><span style="color:#666600;">1T capers + some of the liquid</span></div><div><span style="color:#666600;">1/4 C coarse chopped celery</span></div><div><span style="color:#666600;">Lo fat mayo to coat, 1/3+ cup</span></div><br /><div><span style="color:#666600;"></span></div><div>Mix all of the ingredients, except mayo in a large bowl, then add the mayo to coat. Serve on a bed of lettuce, mixed greens, with cherry tomatoes on the side. I served mine also with a s;ice of warm broccoli/onion/cheese corn bread, a Trader Joe recipe.</div><br /><div></div><br /><div>Bon Appetit!</div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-83194186907630035042010-02-07T20:11:00.002-05:002010-02-07T20:23:51.773-05:00Superbowl Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwLqBMtb0ySEoUEh3-QUC3bfWIofOI8I4YAsA9bBA1mBylhylnagammZwOWpc5Yd0t0zIwX-Zf_ulEuXQ_RbEZ5SanShyphenhyphencVKm1ZMbc8kJjhI588VrRG9QihdWjfgLK3x5MY5Vb1b1gHsm/s1600-h/Pastrami.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 153px; FLOAT: left; HEIGHT: 196px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5435677098525255250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwLqBMtb0ySEoUEh3-QUC3bfWIofOI8I4YAsA9bBA1mBylhylnagammZwOWpc5Yd0t0zIwX-Zf_ulEuXQ_RbEZ5SanShyphenhyphencVKm1ZMbc8kJjhI588VrRG9QihdWjfgLK3x5MY5Vb1b1gHsm/s400/Pastrami.jpg" /></a><br /><div>Wanted a quick and tasty Super Bowl dinner as we were returning from Charlevoix. Decided on soup and sandwiches.</div><br /><div></div><div>Soup: Dill pickle from the Polish Market - the best I have had from there. very sophisticated and tasty. Potato soup with fresh dill, chopped pickles and carrots.</div><br /><div></div><div>The sandwich was a grilled baguette, sliced lengthwise, buttered and toasted on a griddle. Next to it I heated Pastrami from Trader Joe's, topped with sliced smoked Gouda from TJ's too. When the bread was toasted I topped it with the pastrami and the melted cheese. On top of that I added a homemade tangy coleslaw and topped with more smoked Gouda. Pressed down and sliced diagonally. Served with the soup, thick potato chips and more coleslaw. Great tasting. With a nice Detroit Brewery beer - priceless.</div><br /><div></div><div>Bon Appetit!</div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-82431217843128417252010-01-22T20:45:00.002-05:002010-01-22T20:48:10.626-05:00Carbonnade a la flamande<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxE1y4gyjni_7UMKUBpL-lA32iRxPJYQ5apogoZ4alv2NvVZZENKBce_4MQq9S5LIb-DC9xN0fzMdlD-rSxcAcbxn2lUbhMKFp9LIVu6ZU02Bybc9UZa9DG9Wzye0NLuavRAnCY01vU4P/s1600-h/carbonnade-flamande.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429745675093473026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxE1y4gyjni_7UMKUBpL-lA32iRxPJYQ5apogoZ4alv2NvVZZENKBce_4MQq9S5LIb-DC9xN0fzMdlD-rSxcAcbxn2lUbhMKFp9LIVu6ZU02Bybc9UZa9DG9Wzye0NLuavRAnCY01vU4P/s320/carbonnade-flamande.jpg" /></a><br /><div>Hiller's ran a great sale on beef roasts, good price but the cut we bought needs braising to bring out all of the flavor and tenderness. Decided on the Belgian national dish, "Beef a la Carbonnade", beef with beer and onions; cooked slowly, the beef becomes very tender, the onions sweet and the beer, cooked and reduced down, becomes a rich, incredibly tasty and complex sauce.<br /><br /></div><div> </div><div> </div><div>Ingredients<br /><br />1 3 1/2 - 4 lb. beef brisket trimmed of excess fat<br />3/4 t salt<br />1/2 t salt<br />2 T olive oil<br />2 lbs thinly sliced onions<br />1 Turkish bay leaf<br />1 12 oz. bottle of ale, not dark<br />1 crumbled beef bouillon cube<br />1 T balsamic vinegar<br /><br />"Put a rack in middle of oven and pre-heat oven to 350* F.<br /><br />Pat brisket and sprinkle with salt and pepper. Heat oil in a 6 to 8 quart wide heavy oven proof pot, I used my new Chantal Dutch Oven enameled cast iron, weighs a ton, but perfect for this dish), over moderately high heat until hot but not smoking. Brown meat well on all sides, about 10 minutes total. Transfer to a platter.<br /><br />Add onions and bay leaf to fat remaining in pot, add more oil if necessary, and cook over moderate heat, stirring occasionally, until onions are golden, 10 to 12 minutes. Remove from heat and transfer half of onion to a bowl. Set brisket over onion in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat; add water, or beef broth as I did, if necessary) and bring to a boil.<br /><br />Cover pot, transfer to oven, and braise until meat is very tender, 3 to 3 1/2 hours+. Let meat cool in sauce, uncovered, for 30 minutes.<br />Transfer brisket to a cutting board. Skim off any fat from sauce, discard bay leaf, and season sauce with salt and pepper. Slice meat across the grain and serve with sauce<br />Cook's Note:<br /><br />The brisket actually improves in flavor if braised 2 days a ahead. Cool the meat in the sauce, uncovered. Cover it with [parchment paper or wax paper, then the lid, and refrigerate. Removed any solidified fat before reheating. To reheat, slice the old meat across the grain and arrange in a shallow baking pan, Spoon the sauce over the meat and reheat in a 325*F oven for 45 minutes. This really is right, I have been eating off this for several days and each day it is better than before. There is an old saw about eternity defined as two people and a ham. In this case two people have been very happy for several days.<br /><br />Bon Appetit!<br /><br /><br /><em><span style="font-family:arial;font-size:78%;">Taken from 'The Gourmet Cookbook'. Edited by Ruth Ritchell. Houghton Mifflin. New York. 2004. pg 423"</span></em></div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-64209852648222001612009-12-22T16:41:00.003-05:002009-12-22T16:53:09.989-05:00Julia Child - Mastering the Art of French CookingI just found out I am receiving the cookbook, "Mastering the Art of French Cooking" for a Christmas gift, I was going to buy it at Costco last Saturday but now I am glad that Idid not. Just watched Julie and Julia on pay-per-view with my wife deb, we both enjoyed the movie and now I am looking forward to the newest addition to my cookbook collection.<br /><br />I am going to make the Boeuf Bourguignon on Christmas Eve - sorry to spoil the surprise everyone. Actually I am going to make it this evening or tomorrow so that the flavors will be at their peak for Christmas Eve Dinner.<br /><br />I'll blog later - thank you Julie and Julia!<br /><br />Bon Appetit!T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-61663415151746652992009-10-31T11:20:00.002-04:002009-10-31T11:35:02.196-04:00Quick and Tasty Beer BreadI am going to serve this with my beef and ale dinner tonight. You can start with the basic recipe and add whatever you like. I have added garlic, onions, dill weed, Italian seasoning etc., whatever strikes you.<br /><br />Combine 3 C of <strong>self-rising</strong> flour, 3 T of sugar and 12oz of your favorite beer, Mix and place into a buttered or non-stick sprayed loaf pan or an oven-proof bowl for a nice shape, bake at 350 for 45 minutes.<br /><br />Variation - Add sauteed onions to the mix, top with grated cheese, more onions or melted butter, (1/4 C), or all of the above, some nice coarse salt would taste good too!T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-65545563346320621872009-10-31T11:07:00.003-04:002009-10-31T11:17:31.707-04:00Brisket in Ale - Warm Meal on a Cold DayGot the slow cooker out again, must be up North! Got a great deal on an English Roast at Kroger, buy one get one free, so I am using it today for our Halloween Dinner.<br /><br />3-4 Lb. Beef roast<br />2 medium onions sliced into rings<br />3 Bay leaves<br />1 12 oz can of beer (Killian's Red I used)<br />2 T packed brown sugar<br />1/4 C chili sauce<br />1/4 t salt<br />1/4 t pepper<br />1-3 cloves of garlic chopped<br /><br /><br />2T cornstarch<br />2 T cold water<br /><br />Combine onions and bay leaves, place in bottom of slow cooker<br />Trim beef, place on top.<br />Combine next six (6) ingredients in a bowl than pour over beef, set slow cooker to desired time.<br /><br />For gravy, remove beef when done, discard bay leaves. Measure 2 1/2 C of liquid, fat removed and pour into a sauce pan. Combine the 2 T of water and cornstarch, add to broth and cook until thick and bubbly, add back the onions and serve over egg noodles with a nice vegetable and warm bread.<br /><br />Bon Appetit!<br /><br /><span style="font-size:+0;"></span>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-4555292058681700322009-10-19T21:31:00.002-04:002009-10-19T21:38:25.917-04:00Happy Birthday DinnerDeb turned 60 on the 17th, Happy Birthday. Made her favorite meal Spaghetti Carbonara, have been making a variation of this for years.<br /><br />Ingredients:<br />14 oz spaghetti<br />1 large onion sliced<br />1/4 lb diced pancetta<br />Three eggs at room temperature<br />1 C Parmesan<br /><br />Prepare 14 oz spaghetti according to directions.<br /><br />Meanwhile saute a large sliced onion in 2 T of butter until translucent, remove.<br /><br />Add 1/4 lb diced pancetta, fry until crisp.<br /><br />Slightly beat 3 eggs.<br /><br />Mix eggs, pancetta and onions in large bowl<br /><br />Add the hot drained pasta<br /><br />Mix in the cheese.<br /><br />Toss with lots of fresh cracked pepper and serve immediately<br /><br />Bon Appetit!T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-88041822844590250612009-10-11T22:13:00.003-04:002009-10-11T22:19:05.267-04:00Cauliflower au GratinGot this recipe from my Mother <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">who</span> got it from Easy French Food. Added more to the butter, <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">flour</span> and milk, but the rest is the same. It was very good, served with fresh salmon sauteed in dill butter with a sliced of roasted cheese peppercorn bread from Trader Joe's. A great and <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">quick meal</span>. We were visiting my <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">new</span> and first Grandson today, had not eaten since breakfast so this really tasted great!<br /><br />Cauliflower Au Gratin<br />Gratin <span id="SPELLING_ERROR_4" class="blsp-spelling-error">de</span> <span id="SPELLING_ERROR_5" class="blsp-spelling-error">chou</span>-<span id="SPELLING_ERROR_6" class="blsp-spelling-error">fleur</span><br /><br />Ingredients<br /><br />1 head cauliflower<br />3 tablespoons butter<br />3 tablespoons flour<br />2 cup milk<br />6 ounces shredded <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Gruyere</span> or Swiss cheese<br />Grated nutmeg to taste<br />Pepper to taste<br /><br />1. Cut the cauliflower into small <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">florets</span> and steam until just fork tender (about five minutes in the microwave).<br />2. Prepare a <a href="http://www.easy-french-food.com/bechamel-sauce.html"><span id="SPELLING_ERROR_9" class="blsp-spelling-error">bechamel</span> sauce</a>: Melt the butter in a <a href="http://linx.chitika.net/track?target=http%3A//rc.us-east.srv.overture.com/d/sr/%3Fxargs%3D20AFPt5MYpw8omxqfdyJBDGDusJl17u9xqfpnex1e1-3coDspf3sXMzwgozcNRJVWsSc2FOav1Ssdfm11BmEt5p2nnJfmoa-S0ZjoT1F0TsD7gHswtHWfhovvqpst5Bu3vTPY2J0taK4sCoxCVbLVXY1Xz5MstxS9SdF3p2HQPQ_zyQwoZ_ck9R5DARlmeViMO3QHQjpnH6XCGGn2b9qLYS8_KjM_3veuSAwygBuczx1ee.000000024ca26891%26op%3D3a84a62&xargs=Y8QNmkNyuHBiF5c7eaxSARPYhS6Ryl3ZYEH5Mvim1pZ/Td%2BL1gcBPS%2Bv8qIrpbP3IUS3X/5dDERuMk7VntxKMO0uIPcI60/xTnwWqL8mtWCd1WLHD4CZZIXlGRee0w7qm4vMrefntyzDAdvvlC7SqPwXDlhMgC77zEWglmBaPg3PMUYTksLx4YECErEu%2B/FilNC5xT95W8ziEKDFuIR8sxj7C20IkRX/t2MGHyVMj4Y90hAbBeuBScR1D7vGhmf3LE99CYKtVlxWeDLQUFUb7wK5CLqisZUz35NbZ6RA%2Bh4%3D&keyword=small%20saucepan" target="_blank">small saucepan</a> and stir in the flour. Cook on <a href="http://linx.chitika.net/sosearch?xargs=UJDlJ3ppVDHzlV27QQ6U9VVuMUtjjujRPZUddAStad0k/i4LYJeTU1glZMxDczxbtdSadovFTxm9n/PBqqAYKpsZWx4SkBFy5V4NSpPm5S60zJgJepsWaZPrXF/xE6E/btpJAtVsdhNpaZicmhkyTQq0zReSa3W6ALoXXysrUOPJiZwIcJkZo3lo865RvPQTHuyD04/Hfw6HJYij6KWk3gw%2BfpISCFVFjfTQaMC4HbnpV0BmbfIRqFjJlHovZqqCvOHFuKMqsG/FgMSp6oWFydM5c%2BsYSXGEHPdeNkL4BktRJ/qSf817FA%3D%3D&q=low%20heat%20stirring" target="_blank">low heat stirring</a> for several minutes, or until the roux just starts to brown. Whisk in the milk gradually to form a smooth sauce. Warm until just simmering.<br />3. Remove the sauce from the heat and gradually stir in about half of the cheese, the pepper and the nutmeg.<br />4. Place the steamed cauliflower in a <a href="http://linx.chitika.net/track?target=http%3A//rc.us-east.srv.overture.com/d/sr/%3Fxargs%3D20AB578EjMrvmXJsQHGeSmxIsYnsoOVpHJPYmneMQ_k2wCJdbuGfk2F2zXJX4P99J5RQqnZ8OlhEmYuAmr8Hiia7BNJSN7sOQuMoHBxD_shDz-nJ9Lf_Fg2T5N-7pO5YAaqEfFI7IazP2XnZzrvemc5hSaX9g9za05CiIOxNDQWfp_8AiP7YaAxTmSOkE0Pe9lW-dKp-oNPHuUbx0DgCdyQGrDhrFWH3d0kRwFWtfzrRvI.000000024ca26891%26op%3D3a84a62&xargs=C3mZkXaK819KXnTWxXoiDZLJeO8Lbum4Ukqhl9s2NBgZpztr%2B4ZHpA0LGRsmlXAVe/otG6GfTO8fM%2BNkOJ7J/zdkmbSS3sBURwui3DQI3uyCPDpCkyVc/4McxW8j8wf3lm5LL%2BalBWYPb6atDEh3mpBViUJbANSA3ks80pLIXXjMS8IzY%2B7IuhbRsBpQnhx9gJtknbNDBk2PZxT3zodBZBmbTRgFi7THPtC7/Xj2N8T%2BCYsbbfTiqBLfxQbcSXMDIESvtNWMDahX6yl1lBKiGMNCPTMV6sy2v1540Np61LDOCEFQUhPBJA%3D%3D&keyword=buttered%20baking%20dish" target="_blank">buttered baking dish</a> or sprayed with non-fat spray and cover evenly with the cheese sauce. Sprinkle with remaining cheese and bake for 25 minutes at 350°F or until golden brown.<br /><br />Makes 6 servings.<br /><br /><span id="SPELLING_ERROR_10" class="blsp-spelling-error">Bon</span> <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Appetit</span>!T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-56747020363468655452009-09-10T17:41:00.002-04:002009-09-10T17:51:11.902-04:00Stuffed Chicken and Summer VegetablesThursday is Farmer's Market in Charlevoix. Went down when they opened at 9:00 and bought some beautiful flowers, chicken breasts from Cook Family Farm, (Gaylord) which is raised without antibiotics, stimulants and fed only natural grass.<br /><br />I had some black and green pole beans and some baby yellow and green zucchinis from the Boyne City Market last weekend. Decided for a real fresh approach to dinner tonight - by myself, (getting the cat back home).<br /><br /><strong>Stuffed Chicken Breast</strong><br />1 whole boneless and skinless CB<br />12 Basil Leaves<br />1/4 C each grated Parmesan and Mozzarella cheese<br />2 lg slices of prosciutto<br />1 T whole grain mustard<br /><br />Split the breast and cut a pocket in each half<br />Spread 1/2 of the mustard on slice of prosciutto<br />Layer on 1/2 of the basil leaves<br />Spread 1/8 cup ea. of the cheeses on top<br /><br />Roll up jellyroll-stylend insert into the cut in each chicken breast<br /><br />Tie. Saute in butter until browned then place in a 350 degree oven until cooked through.<br /><br />I am serving with the beans and baby zucchini, fresh sliced tomatoes and cantaloupe wrapped in my remaining prosciutto.<br /><br />Dessert is a nice slice of blueberry pies, fresh baked and from the farmer's market, topped with Vanilla Bean ice cream.<br /><br />Bon Appetit!T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-7384997037846979152009-09-06T16:45:00.006-04:002009-09-06T17:07:49.362-04:00Coconut Macaroons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe82w_2stEGyzSTEjy-TkDCoppWT6MgTtPhXR-IjSC7e4RUbMRczrAiK3OCLbQu9p5yqO5LporqhaPT1ZQTExWwCcgoeMPHjyKjoc3U4YB-FJxp2X-L1rle6Bn3bqNRPVRFjKkPPEyKV2M/s1600-h/Coconut+Macaroons.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 140px; FLOAT: right; HEIGHT: 140px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378463833092963058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe82w_2stEGyzSTEjy-TkDCoppWT6MgTtPhXR-IjSC7e4RUbMRczrAiK3OCLbQu9p5yqO5LporqhaPT1ZQTExWwCcgoeMPHjyKjoc3U4YB-FJxp2X-L1rle6Bn3bqNRPVRFjKkPPEyKV2M/s200/Coconut+Macaroons.jpg" /></a><br /><div><br /><br /><div><br /><br /><br /><div>We love coconut macaroons, but they are always so expensive when you by them at the bakery, especially the gourmet type.</div><div></div><br /><div>I wanted to make some macaroons from a whole coconut that I bought at Whole Foods and brought up north. I was going to grate it so that I could say I really made these from scratch. I started to grate it but it just was NOT going to work. </div><div></div><br /><div>Off to Olseon's for coconut, (shredded and sweetened), and sweetened and condensed milk, which I needed to make the cookies anyway. I also picked up some bittersweet chocolate chips.</div><br /><div></div><div><strong>Fast Facts</strong><br />Created in <a href="http://www.mahalo.com/glasgow">Glasgow</a>, <a href="http://www.mahalo.com/scotland">Scotland</a><br />Soft, sweet <a href="http://www.mahalo.com/cookies">cookie</a><br />Sometimes dipped in <a href="http://www.mahalo.com/chocolate">chocolate</a><br />Variations: Dried <a href="http://www.mahalo.com/category/fruits">fruit</a>, chocolate chips or <a href="http://www.mahalo.com/category/nuts">nuts</a> </div><br /><div></div><div>Here is the recipe, easy and tasty.</div><br /><div></div><div>Preheat oven to 325 degrees.</div><div></div><div><strong></strong> </div><div><strong>Ingredients:</strong></div><div>2/3 Cup of sweetened and condensed milk</div><div>1 1/2 t of vanilla extract</div><div>1 large egg white</div><div>1/8 t of salt</div><div>3 1/2 cups of shredded coconut</div><div></div><br /><div>Mix the first four ingredients then fold in the coconut until thoroughly mixed.</div><div></div><div> </div><div>Place 1 large T of the mix on a baking sheet, sprayed with non-stick spray or lined with parchment paper.</div><br /><div></div><div>Bake for 20-25 minutes, or until slightly browned then remove from oven. Then place cookies on a rack to rack to cool completely.</div><div></div><br /><div>You can also add some chocolate chips to the mix, we did to half the batch, for chocolate, coconut macaroons, delish! Nuts, dried cherries or other goodies in any combination would make them great too.</div><div></div><br /><div>Bon Appetit!</div></div></div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-88957868394474109042009-09-03T08:53:00.002-04:002009-09-03T09:03:26.332-04:00Cooking up North!Did some cooking up north, I try to make meals for the week, made cinnamon rolls from scratch, recipe to follow later, a great slow cooker meal, and a tuna salad.<br /><br /><strong>Crock Pot Chicken</strong><br />Layer in your crock pot in the following order:<br />1/2 head of wedged or sliced cabbage<br />1 medium onion in rings<br />8 oz. sliced mushrooms<br />1 carrot, sliced in rounds<br />1 1/2 lbs chicken, skin removed, (use your favorite but ALWAYS remove skins)<br />2 C of favorite spaghetti sauce, (1 jar)<br />Cover and turn on cooker to desired cook time, enjoy.<br /><br />I really like using the crock pot up north, do something in the morning and dinner is ready when you get back from a busy day. I should do this here too, but I gave mine to my daughter.<br /><br />Also made a great tuna salad, I then stuffed a tomato and placed on a bed of lettuce.<br /><br /><strong>Tuna with a Twist:</strong><br />2 cans tuna, packed in water, drained<br />1 can white beans, drained and rinsed<br />1/4 c chopped parsley<br />3 T olive oil<br />2 T apple cider vinegar<br />Thyme<br />S & P<br /><br />Gently combine all ingredients, chill for several hours. Was great in the fresh tomato on the lettuce bed.<br /><br />Bon Appetit!T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-45102043538398907062009-08-24T09:56:00.004-04:002009-08-24T10:15:52.997-04:00Hazelnut Crunch Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyFN93d3hDMpXdBydwQamqQR8y7bdSt6MnMKoK5XL_2pVsaaVUf49-Jp_8Vg7QGZ3h8doNrrVplOlqc2MhONIhy0tI_yiMNyBjsfavaVW8hyphenhyphenZk6kg4NLPCUwUArOZcgvjh6t682eqwAZb/s1600-h/Hazelnut+Crunch+Cake.bmp"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 128px; FLOAT: left; HEIGHT: 96px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5373533139083640466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyFN93d3hDMpXdBydwQamqQR8y7bdSt6MnMKoK5XL_2pVsaaVUf49-Jp_8Vg7QGZ3h8doNrrVplOlqc2MhONIhy0tI_yiMNyBjsfavaVW8hyphenhyphenZk6kg4NLPCUwUArOZcgvjh6t682eqwAZb/s200/Hazelnut+Crunch+Cake.bmp" /></a><br /><div><br /><br /><div>Hazelnut Crunch Cake with Mascarpone and Chocolate<br />Recipe courtesy: Giada De Laurentiis, Everyday Italian</div><br /><br /><div></div><div></div><div></div><br /><div>This is not only the best dessert that I have ever made - I think it one of the best desserts that I have EVER had! It was that good. Served to company after an evening Italian dinner party where I served antipasto, Lasagna Rolls ( Giada's recipe too), fresh tomatoes and basil, grilled asparagus and watermelon with balsamic vinegar, basil and feta. Try it, you will love it too!</div><div></div><br /><div>While this recipe seems lengthy, in reality most of the time consuming part can be done ahead. I baked the cake a day early, cooled completely, and placed in plastic bas. I made the "crunch" ahead too. Let cool completely and placed in an airtight tin. (Cooks note: to get the brown cover off the hazelnuts, I used a paper towel and rubbed them after browning, came off very easily and you don't want the brown shells marring this beautiful cake).</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxSzjaLZCKkkh3jahWt-ow3A2CHoR1SvvmU4vuVJitvZoz2laZ6WB9me8So1oN3xbIlGvVpHXP7V-LUYMdERP-3y5E95F8EfsY7uG5FtKHLFZoPjosT1rW_KZ-pt_6fTxKEMCADTLyHpB/s1600-h/Hazelnut+Crunch+Prep.bmp"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 96px; FLOAT: left; HEIGHT: 128px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5373533325923158882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxSzjaLZCKkkh3jahWt-ow3A2CHoR1SvvmU4vuVJitvZoz2laZ6WB9me8So1oN3xbIlGvVpHXP7V-LUYMdERP-3y5E95F8EfsY7uG5FtKHLFZoPjosT1rW_KZ-pt_6fTxKEMCADTLyHpB/s200/Hazelnut+Crunch+Prep.bmp" /></a><br /><div>Prep Time: 1 hr 0 min<br />Inactive Prep Time: 30 min<br />Cook Time: 30 min<br />Serves: 8 servings<br /><br /><strong></strong></div><div><strong></strong> </div><div><strong>Ingredients</strong><br /><strong><em>Cake:</em></strong></div><div>1 box chocolate cake mix </div><div><br /><strong><em>Crunch:<br /></em></strong>1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned<br />2/3 cup sugar<br />1/3 cup water </div><br /><div><strong><em>Filling:<br /></em></strong>2 (8-ounce) containers mascarpone cheese, room temperature<br />1 cup cream<br />3/4 cup powdered sugar<br />1 teaspoon vanilla extract </div><div><br /><strong><em>Topping:</em></strong><br />1/4 cup bittersweet chocolate chips<br />1 tablespoon sugar<br />1 teaspoon orange zest<br /></div><br /><div><strong>For the cake:</strong></div><div>Preheat the oven to 350 degrees F.<br />Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack. </div><br /><div><strong>For the Crunch:</strong><br />Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside. </div><br /><div><strong>For the filling:<br /></strong>Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream. </div><br /><div><strong>For the topping:</strong><br />Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground. </div><div><br /><strong>To assemble the cake:</strong><br />Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve. </div><div></div><br /><div>Buon Appetito!</div></div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-86318142587159351402009-08-16T12:21:00.003-04:002009-08-16T12:39:43.976-04:00Stuffed Pepper Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8n1cnhrxekl1ZmVgWBh1IKPkgjx9wVBzo-NFy3PRCw6ruZN4OjE9hw9piHFCtX-ufK_t-hSpeKEIo4neFBiBNRwt-gBOGtc_EegBUu-D305eezMC09sVmQ8SLOv8M2VtSp4yXoJyOffrN/s1600-h/Stuffed+Pepper+Explosion.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370602056364725090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8n1cnhrxekl1ZmVgWBh1IKPkgjx9wVBzo-NFy3PRCw6ruZN4OjE9hw9piHFCtX-ufK_t-hSpeKEIo4neFBiBNRwt-gBOGtc_EegBUu-D305eezMC09sVmQ8SLOv8M2VtSp4yXoJyOffrN/s200/Stuffed+Pepper+Explosion.jpg" /></a><br /><div>Going to a Polish Festival today, Sweetest Heart of Mary, one of the oldest Parish's in Detroit, and probably the oldest Polish Church in the City. So in honor of this I am preparing a Stuffed Pepper Casserole, derived for the yes! section of the 8/16/2009 Sunday Free Press.</div><br /><div></div><br /><div><strong>Ingredients</strong></div><br /><div>2 Large bell peppers, chopped, (I used some yellow, orange and green, had in the fridge)</div><div>1 large onion chopped</div><div>3 cloves minced garlic</div><div>1 can diced tomatoes with liquid</div><div>1 1/4 lb. ground chuck</div><div>1 cup white rice, cooked</div><div>1 T olive oil</div><div>6 oz favorite cheese (I used Parmesan and Mozzarella)</div><div></div><br /><div>Cook rice, let rest</div><div>Saute beef in a large pan until brown, remove beef and drain off excess fat</div><div>Add olive oil to empty pan, add chopped peppers, onion and garlic, saute until soft 5-7 minutes</div><div></div><div>Mix the beef, rice vegetables, tomatoes and half of the cheese in a large bowl.</div><div></div><div> </div><div>Place mixture in a large, (9x13), casserole dish, cover and cook at 350 for 30 minutes, uncover, add the remaining cheese and cook for 15 additional minutes.</div><div></div><br /><div>Bon Appetit! </div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-53104410099880919812009-08-11T11:50:00.003-04:002009-08-11T12:04:21.259-04:00Salmon in Pastry Crust<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQq4UYK1uDKN0Yf03UBenJ8K9h2MyDoMSf5eBXdYw9osKg0S1wCCxCcWcaAGZ4dsGzaurORkpmZX6KzSdTtWsK1Vsa4FWWoWzv4VCWLDoQOPuzpb0Z33UYtVxuKtTdd_knqJTtJ9hTQ66K/s1600-h/Salmon_En_Croute_003.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 100px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5368737493125947618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQq4UYK1uDKN0Yf03UBenJ8K9h2MyDoMSf5eBXdYw9osKg0S1wCCxCcWcaAGZ4dsGzaurORkpmZX6KzSdTtWsK1Vsa4FWWoWzv4VCWLDoQOPuzpb0Z33UYtVxuKtTdd_knqJTtJ9hTQ66K/s200/Salmon_En_Croute_003.jpg" /></a><br /><div><div>Had a pie crust leftover from my Blueberry Galette, can only eat so many blueberries. I was looking for a new salmon recipe and came across this and adapted it totally for dinner last night. I did not use the asparagus as shown, found pix after I made.</div><br /><div></div><div><strong></strong></div><div><strong>Ingredients:</strong></div><br /><div>Round refrigerated pie crust, purchased rolled up.</div><div>8 oz. Salmon Fillet</div><div>2 T unsalted butter</div><div>Pesto Sauce</div><div>1 egg, beaten</div><div>Butcher Salt<br /></div><div>Preheat oven to 425.<br /></div><div>Lay out the crust on a non-stick pan. Spread the crust with the softened butter.Place the salmon towards the front of the crust. Pour pesto sauce, to taste, over the salmon and fold the crust over the top of the fish. Carefully cut off the excess. Crimp the edges to seal.<br /></div><div>Cut the remaining dough in to decorative shapes, I cut out little fish, and place on the top of the crust.<br /></div><div>Brush all with the egg.<br /></div><div>Sprinkle top with the butcher salt.<br /></div><div>Bake in 400 degree oven until crust is browned.<br /></div><div>Bon Appetit!</div></div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-8052922050155400592009-08-06T10:30:00.003-04:002009-08-06T10:37:59.764-04:00Stuffed Pork Tenderloin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2NhQG2g-TqMiB4CxfmRCjESb4MNO1X75c5m2pEHlGZDsbIOmPW1wdtsWK9Jns0z_J-7ZWJzsOFvWTqcSk-zFxpBTQEtwbkVhBoJlA69lXOn3gMzkpIBbHfBpm-Y7niBAtGsTTG_WxNUG/s1600-h/Fannie+Farmer.gif"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 129px; FLOAT: left; HEIGHT: 154px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366859924497847410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2NhQG2g-TqMiB4CxfmRCjESb4MNO1X75c5m2pEHlGZDsbIOmPW1wdtsWK9Jns0z_J-7ZWJzsOFvWTqcSk-zFxpBTQEtwbkVhBoJlA69lXOn3gMzkpIBbHfBpm-Y7niBAtGsTTG_WxNUG/s200/Fannie+Farmer.gif" /></a><br /><div>Brought out my 1940's Fanny Farmer, Boston School of Cooking cookbook and looked for a pork tenderloin recipe which I had defrosted.</div><br /><div></div><div>Very easy and simple and I made it even more so.</div><div></div><br /><div>Took a whole tenderloin, cut in half then butterflied each half and pounded slightly to flatten and even out.</div><br /><div></div><div>Then made a stuffing, Fanny Farmer said take some ingredients, apples, celery, etc. and make a stuffing. So I took an apple, some celery, prunes and some cooked cous cous and mixed to together with some S & P and spread over one half of the tenderloin. Then I simply laid the other piece on top, sprinkled with S & P.</div><div></div><br /><div>Roasted in 440 oven for 12 minutes, then reduced to 300 for 7-8 more, sliced and served with steamed asparagus and a cous cous salad, comprised of the same stuffing mix, just a lot more cous cous and some vinaigrette dressing, (just a touch for some flavor) tossed with slivered almonds for a crunch. Excellent.</div><br /><div></div><div>Bon Appetit!</div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-37655384143798077552009-07-26T22:26:00.004-04:002009-07-26T22:35:38.486-04:00Blueberry Galette<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdj_Qe3exGAbYWiCqdv8xyBa6V5sI4ubXtYSNaRkjOGkgVngHz8kNoMIWTdzm92KImQJpqWef5W7UjvUM70q1ArtzpkYmTv2mms0Rqb5gZoUuqTY6e5GCXKrZQVTghX01J-rAA1M0C3u0/s1600-h/Blueberry+Galette.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5362961796009023954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdj_Qe3exGAbYWiCqdv8xyBa6V5sI4ubXtYSNaRkjOGkgVngHz8kNoMIWTdzm92KImQJpqWef5W7UjvUM70q1ArtzpkYmTv2mms0Rqb5gZoUuqTY6e5GCXKrZQVTghX01J-rAA1M0C3u0/s200/Blueberry+Galette.jpg" /></a><br /><br />Saw this recipe in the <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Detroit</span> News, sounded great. Was in <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Charlevoix</span> at <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Marvin's</span> Gardens, looking for a <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Hydrangea</span> bush and they had fresh, local blueberries, so I had to buy them and make the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">galette</span>. It was <span id="SPELLING_ERROR_5" class="blsp-spelling-error">soooo</span> good. here it is. The only <span id="SPELLING_ERROR_6" class="blsp-spelling-error">change</span> was I used a round crust, Spartan Store, <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Oleson's</span> in <span id="SPELLING_ERROR_8" class="blsp-spelling-error">CVX</span>, just ridged the edges, more rustic, but so good. Served with vanilla ice cream, we all enjoyed after a nice grilled <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">Greek</span> chicken dinner.<br /><p><strong>Blueberry <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Galette</span></strong></p><p>1 pound fresh blueberries (3 cups) 2 tablespoons cornstarch 1 tablespoon finely grated fresh lemon zest 1 tablespoon fresh lemon juice 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/2 cup sugar 1 (9-inch) refrigerated pie dough (from a 15-ounce package) 1 tablespoon cold unsalted butter, cut into pieces 1 large egg, lightly beaten 1 teaspoon raw or coarse sugar Garnish: grated lemon zest (optional) </p><p>Put oven rack in middle position and preheat oven to 425 degrees. Line a large baking sheet with parchment paper. </p><p>Stir together blueberries, cornstarch, zest, juice, cinnamon, nutmeg, salt, and 1/2 cup sugar in a large bowl until combined. </p><p>Unwrap pie dough and unfold onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 1 1/2 -inch border around edge. </p><p>Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some beaten egg and sprinkle with remaining teaspoon sugar. (I used a round <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">crust</span>, just <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">ruffled</span> the edges all around)</p><p>Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Top with lemon zest and serve warm with lemon sorbet or vanilla ice cream if desired. Serves 6. </p><p><em><span style="font-size:78%;"><span style="font-size:85%;">Per serving: 307 calories; 12 g fat (6 g saturated fat; 35 percent calories from fat); 47 g carbohydrates; 48 mg cholesterol; 246 mg sodium; 2 g protein; 2 g fiber</span>.</span></em> </p><p><span id="SPELLING_ERROR_13" class="blsp-spelling-error">Bon</span> <span id="SPELLING_ERROR_14" class="blsp-spelling-error">Appetit</span>!</p>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-7620853695282963202009-07-21T19:48:00.003-04:002009-07-21T19:58:38.959-04:00Watermelon Feta Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72RrEVanvMFH_S-vIjPQyDylsC4IkOC5ItjKTrFseVDLm6j6WYfrXUyrLwh8l4S_V_qdI3oyuTZzOqCvz3nVVPaCUsN5U6kddVb02MosbCWOanlBdD1DRSbPejqNNg4SSjJPlQxFrdyLA/s1600-h/watermelon_salad_med.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 160px; FLOAT: left; HEIGHT: 120px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5361066862740021314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72RrEVanvMFH_S-vIjPQyDylsC4IkOC5ItjKTrFseVDLm6j6WYfrXUyrLwh8l4S_V_qdI3oyuTZzOqCvz3nVVPaCUsN5U6kddVb02MosbCWOanlBdD1DRSbPejqNNg4SSjJPlQxFrdyLA/s200/watermelon_salad_med.jpg" /></a><br /><div><div>Was at Trader Joe's this weekend, this was their food sample, didn't want it at first, but Deb made me, tasted it and it was great! Served tonight as dessert, entree was grilled scallops, broccolini and little Polish potato dumplings.</div><div> </div><div> </div><div> </div><div>Ingredients:</div><div>3 Cups chopped watermelon, seeds removed</div><div>3 oz. Feta</div><div>1 small diced or sliced red onion</div><div>3/4 C shredded basil leaves</div><div>2 T Balsamic Vinegar</div><div></div><div> </div><div>Toss all together, chill for several hours, serve.</div><div></div><div></div><br /><div>Bon Appetit!</div></div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-82064304102905195342009-07-20T15:23:00.002-04:002009-07-20T15:28:11.532-04:00Pepper & Crab Gazpacho<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ckOlVdeO_HL-eyhfTCpVtc8WFtfvBCay9V17xwWIlCepJS-ueK_sQMwCJOnkHKzem11-HOnfGLxlQcTCF9SA5BTgfY4z3UlCxkw4sl-3AEGdrwLRKWpqKDiN3FpyP_fFAMnQh4Gtw65R/s1600-h/Gazpacho.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360626157447122162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ckOlVdeO_HL-eyhfTCpVtc8WFtfvBCay9V17xwWIlCepJS-ueK_sQMwCJOnkHKzem11-HOnfGLxlQcTCF9SA5BTgfY4z3UlCxkw4sl-3AEGdrwLRKWpqKDiN3FpyP_fFAMnQh4Gtw65R/s200/Gazpacho.jpg" /></a><br /><div>Summer is in full swing, sort of here anyway, so I wanted a cool summer dinner. This is very good.</div><div></div><br /><div>Serves: 8 / Preparation time: 30 minutes Total time: 35 minutes (plus chilling time) You can use more jalapeño pepper or a hotter pepper for a spicier version.</div><br /><div></div><div>Ingredients:<br />6 large <a style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: darkgreen 0.07em solid; PADDING-BOTTOM: 1px !important; BACKGROUND-COLOR: transparent !important; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; COLOR: darkgreen !important; FONT-SIZE: 100% !important; FONT-WEIGHT: normal !important; TEXT-DECORATION: underline !important; PADDING-TOP: 0px" class="iAs" href="http://www.freep.com/article/20090719/FEATURES02/907190346#" target="_blank" itxtdid="9666485" classname="iAs">tomatoes</a>, cored, halved and seeded<br />1 medium sweet <a style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: darkgreen 0.07em solid; PADDING-BOTTOM: 1px !important; BACKGROUND-COLOR: transparent !important; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; COLOR: darkgreen !important; FONT-SIZE: 100% !important; FONT-WEIGHT: normal !important; TEXT-DECORATION: underline !important; PADDING-TOP: 0px" class="iAs" href="http://www.freep.com/article/20090719/FEATURES02/907190346#" target="_blank" itxtdid="9666478" classname="iAs">onion</a>, cut in wedges<br />4 cloves <a style="BACKGROUND-IMAGE: none; BORDER-BOTTOM: darkgreen 0.07em solid; PADDING-BOTTOM: 1px !important; BACKGROUND-COLOR: transparent !important; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; COLOR: darkgreen !important; FONT-SIZE: 100% !important; FONT-WEIGHT: normal !important; TEXT-DECORATION: underline !important; PADDING-TOP: 0px" class="iAs" href="http://www.freep.com/article/20090719/FEATURES02/907190346#" target="_blank" itxtdid="9666461" classname="iAs">garlic</a>, peeled<br />1 thick, stale piece sourdough bread<br />1 medium cucumber, peeled, seeded, coarsely chopped<br />1 medium bell pepper (yellow, red or green) seeded, coarsely chopped<br />2 medium jalapeño chili peppers, seeded and cut up<br />2 cups favorite vegetable juice (regular, hot or spicy), I used Trader Joe's Garden Patch, my favorite.<br />2 tablespoons fresh lemon juice<br />2 tablespoons extra virgin olive oil<br />1 teaspoon sugar, or more as needed<br />Salt and black pepper to taste</div><div><br />2 cans (6 ounces each) canned crabmeat, drained, flaked, and cartilage removed<br />Chopped fresh chives for garnish</div><div><br />Preheat the oven to 425 degrees. Place tomatoes (cut sides up), onion and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off skins.</div><div><br />While tomatoes are roasting, prepare the other ingredients.</div><div></div><br /><div>Soak the bread slice in water for several minutes and squeeze out excess liquid.</div><div><br />Place tomatoes and bread in food processor and process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet bell pepper and chili peppers in food processor. Cover; pulse with on/off turns until chopped to desired consistency.</div><div><br />Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, salt and black pepper to tomato mixture. Stir to combine. Cover and chill at least 8 hours or overnight.<br />Spoon gazpacho in bowls. Top with crabmeat. Sprinkle with chives.</div><div><br /><em><span style="font-size:85%;">Adapted from Better Homes and Gardens magazine, July 2009 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen. 140 calories (26% from fat), 4 grams fat (1 gram sat. fat), 17 grams carbohydrates, 10 grams protein, 321 mg sodium, 28 mg cholesterol, 3 grams fiber.</span></em></div><br /><p><span style="font-size:85%;"><span style="font-size:100%;">Bon Appetit!</span></p></span>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-49028068206647285642009-07-20T08:34:00.002-04:002009-07-20T08:42:31.446-04:00Mediterranean Potato Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkJY_s2Y7DQloA1h6SWVqIuJQGRpgMYybspqdT2A0sMkckyt4BFpyfhLZ0psbLWrnFAWZbhHrJXRFf7lT55ilPpUGIK5BK-MXletbqLtWxbk5G4XJ5NJZQEk7S-0XHcIe49QhfE8zb514/s1600-h/Med+Potato+Salad.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5360521437721044530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkJY_s2Y7DQloA1h6SWVqIuJQGRpgMYybspqdT2A0sMkckyt4BFpyfhLZ0psbLWrnFAWZbhHrJXRFf7lT55ilPpUGIK5BK-MXletbqLtWxbk5G4XJ5NJZQEk7S-0XHcIe49QhfE8zb514/s200/Med+Potato+Salad.jpg" /></a><br /><div>This recipe is from the 7-19-2009 <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Detroit</span> Free Press, made for dinner with baby-back, oven-baked ribs, baked beans and a nice dinner roll. Very tasty summer meal.</div><br /><div><strong></strong></div><br /><div><strong>Mediterranean Potato Salad</strong><br />Serves: 8 / Preparation time: 20 minutes Total time: 30 minutes (plus chilling time) </div><div> </div><div>Ingredients:<br />2 pounds redskin potatoes, cooked, cooled and cut into cubes<br />1/4 cup fresh lemon juice<br />2 tablespoons olive oil<br />1 clove garlic, peeled, minced<br />1/2 teaspoon dried oregano<br />1/4 teaspoon salt<br />1/4 teaspoon ground black pepper<br />1/4 cup sun-dried tomatoes, thinly sliced<br />1/3 cup crumbled feta cheese<br />1/4 cup pitted <span id="SPELLING_ERROR_1" class="blsp-spelling-error">kalamata</span> olives, quartered<br />3 green onions, washed, thinly sliced </div><div><br />Place the cooked, cubed potatoes in a large bowl.</div><br /><div>In a measuring cup, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper. Pour the dressing mixture over the potatoes and stir gently. Add the sun-dried tomatoes, feta cheese, olives and green onions and gently stir to combine. Cover and refrigerate at least 4 hours to allow flavors to blend.</div><div></div><br /><div><span style="font-size:78%;"><em>Created</em> by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Selasky</span> for the Free Press Test Kitchen. 137 calories (33% from fat), 5 grams fat (1 gram sat. fat), 21 grams carbohydrates, 4 grams protein, 218 mg sodium, 2 mg cholesterol, 40 mg calcium, 3 grams fiber. Food exchanges: 1 starch, 1 vegetable, 1 fat.</span></div><div><span style="font-size:78%;"></span></div><br /><div><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Bon</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Appetit</span>!</div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-7019547641334141472009-07-18T13:00:00.003-04:002009-07-18T13:12:42.760-04:00Cherry Freezer Jam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYayF7BEPQwYTOc9beFrN8GKZLOmMfGtU0WKWshjYO4GOj1EzbAkYKWYaGEGXGnLd_ZHHMNQRYPpwWj4gFE7-8M-Us3wKVjo0Z2dGnB8t5rvBH27cRY1bqkvXi94YddZ2OuuLp8W1nygy/s1600-h/bowlcherries2.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 161px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359848289436696418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYayF7BEPQwYTOc9beFrN8GKZLOmMfGtU0WKWshjYO4GOj1EzbAkYKWYaGEGXGnLd_ZHHMNQRYPpwWj4gFE7-8M-Us3wKVjo0Z2dGnB8t5rvBH27cRY1bqkvXi94YddZ2OuuLp8W1nygy/s200/bowlcherries2.jpg" /></a><br /><br /><strong><em><span style="font-family:lucida grande;font-size:130%;color:#ff0000;">Cherries Cherries Cherries Cherries Cherries</span></em></strong><br /><span style="color:#ff0000;">_______________________________________________</span><br /><br />Have to use my cherries before they go bad. Again thanks to Marlene and her CVX cherry tree.<br /><br /><br /><br />Decided to make freezer jam, quick and simple. First though, went to the appliance store to buy a cherry pitter, made fast work of the pits, worth the $6, can use for olives too!<br /><br /><p> </p><p><span style="color:#ff0000;"><strong>Cherry Freezer Jam</strong></span></p>4 cups pitted cherries<br />4 cups sugar<br />1 package Pectin, either liquid or dry and boiled with 1 C water. (whichever you can find)<br />Mix the cherries and the sugar, smash the cherries first with a potato masher then let sit 20 minutes.<br /><br />Add the pectin, mix and pour into prepared jars, they do not have to be sterilized, just clean, Leave some room at the top. Should not be in really big jars, 8 0z. size is perfect.<br /><br />Let sit out for 24 hours, then place in the freezer. If the jam does not thicken, you may boil mixture for 10 minutes, that should do it.<br /><br /><span style="color:#ff0000;">Bon Appetit!</span>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0tag:blogger.com,1999:blog-7531149372253361558.post-46504324133546679872009-07-16T15:14:00.005-04:002009-07-16T15:39:15.516-04:00Cherry Almond Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigORZqQkGoosCgqFJoCztUkNdU40oEjTWYmxBzMB-ebvO-_QRU_57hUlApWqWXlEYW88Qk-hytQbD8xLAtchsbnnRzDwW324H5frrOZ4ln6zPizb7khWhFrMTEIsX13D4aRyU070geYZ50/s1600-h/Picking+Cherries.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359143501374005618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigORZqQkGoosCgqFJoCztUkNdU40oEjTWYmxBzMB-ebvO-_QRU_57hUlApWqWXlEYW88Qk-hytQbD8xLAtchsbnnRzDwW324H5frrOZ4ln6zPizb7khWhFrMTEIsX13D4aRyU070geYZ50/s200/Picking+Cherries.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9X0JIY_QPfsaKRyP_3iusqNh-CG8WJBRefjBQLntv3c3DaNvSYYeRgoyORuwJFGsXSwawtRbbw4u9rUI8EGmx_C3VkdAWvuskQ5A4FnUBt29UiaqBXdAEvMKvwuvSlP8EJSaAirv5nFBO/s1600-h/cherry-muffins-1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 151px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359139465397068498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9X0JIY_QPfsaKRyP_3iusqNh-CG8WJBRefjBQLntv3c3DaNvSYYeRgoyORuwJFGsXSwawtRbbw4u9rUI8EGmx_C3VkdAWvuskQ5A4FnUBt29UiaqBXdAEvMKvwuvSlP8EJSaAirv5nFBO/s200/cherry-muffins-1.jpg" /></a><br /><br /></div><div></div><div>Was in Charlevoix last week, beautiful weather and the cherries are ready to pick and eat.</div><div><br /></div><div></div><div>I used fresh chopped cherries in these muffins that I got from my friend Marlene's cherry tree, but you could use frozen or canned and drained. These are so much better though. </div><div> </div><div>Had fun picking them too, (see above). Adapted from a recipe by Diana Rattray, @ about.com<br />Cook Time: 30 minutes </div><div><br /><strong>Ingredients:</strong><br />1/2 teaspoon salt<br />1 tablespoon baking powder<br />2 cups all-purpose flour<br />1/2 cup sugar<br />3/4 teaspoon ground cinnamon<br />1 cup coarsely chopped fresh or frozen cherries </div><div>1/2 cup sliced almonds<br />1/2 teaspoon almond extract<br />1 large egg<br />1 cup milk<br />1/4 cup melted butter</div><div><br /><br /></div><div><strong>Preparation:</strong></div><div><strong>Heat oven to 375.</strong></div><div><strong></strong> </div><div>Grease and flour 15 muffin cups or line with paper liners. </div><div><br /></div><div>In a medium bowl, combine the salt, baking powder, flour, sugar, and cinnamon; and stir gently to blend. In a separate bowl, whisk the egg, flavoring, milk and melted butter until well blended. Stir egg and milk mixture into the dry mixture. Gently fold in the cherries and the almonds. Fill muffin cups about 2/3 full. Top with additional almonds, if desired, I did.</div><div><br /></div><div></div><div>Bake muffins at for 20 to 25 minutes.<br />Makes 12+ muffins. </div><br /><br />Bon Appetit! <div> </div>T. Christopher Crossenhttp://www.blogger.com/profile/13519897452796580674noreply@blogger.com0