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  Preps that are not shown or linked in the Salon  

For 11.08.19 – Sweet Potato Casserole

From “Cooking With Friends” by Nick Stellino

3 med-large sweet potatoes or yams, baked, peeled and cut into large pieces

8 oz cream cheese, softened

¼ t salt

¼ t black pepper

½ c honey

½ c Parmesan

Good pinch of dried thyme

Preheat oven to 375. Treat a large pan or casserole dish with baking spray.

Put all ingredients in a large bowl and blend with a mixer {hand or stand} until uniform in color. Spoon into prepared pan or dish and bake until heated through, about 30 minutes.

 

For Oct 11, 2019 – Chocolate Fudge Cake from mix

From Mary Giuliani’s “Tiny Hot Dogs”

16.5 oz box dark chocolate fudge cake mix

4 eggs

1/2 c vegetable oil {or melted coconut oil}

3.9 oz pkg instant chocolate pudding

8 oz container sour cream

12 oz pkg semisweet chocolate chips

Preheat oven to 350F. Grease an 8″ cake pan.

Mix all the above ingredients together, adding in the chocolate chips last. Pour in pan and bake for 25-30 min.

Note: I did find that it bakes a bit more evenly in a larger pan, and even so baked it longer than specified – should note I used a Moist version of cake mix which may have had an effect.

For Sept 20, 2019 – Sweet Potato Sundae

From Jose Andres’ “Vegetables Unleashed”

4 medium sweet potatoes

Extra virgin olive oil

4 scoops vanilla ice cream

Honey

Rice Krispies

Ground cinnamon

Maldon salt

Preheat oven to 450. Rub sweet potatoes all over with olive oil. Wrap each one in aluminum foil and place on a baking sheet. Bake the sweet potatoes for 30-45 min, until soft enough that a pick can be inserted to the center.

Remove from the oven, carefully open the foil, and let the potatoes cool slightly. You want them to still be warm when you serve them.

Cut a slit down the top of each potato and squish so some of the flesh comes out of the slit. Arrange on plates and top each with a scoop of ice cream, a spoonful or two of honey, the cereal, and a pinch each of cinnamon and salt.

For Aug 16, 2019 – Bacon Cheddar Dip

From “Kids Can Cook – Bacon Artist”

4 slices bacon, cooked crisp, drained, when cool, crumbled

2 green onions, washed, root ends trimmed off, finely chopped

1 c grated sharp cheddar cheese

2 c sour cream

1 t dried parsley

3/4 t ground black pepper

1 t salt

1.2 t garlic powder

1/4 t onion powder

For serving: crackers, chips, veggies

Add all ingredients to a mixing bowl and stir until well blended. Cover and refrigerate for 24 hours.

 

For July 26, 2019 – Glazed Irish scones

Adapted from AllRecipes {more detail follows in 08.02.19 Salon}

2 c a/p flour

1/2 c brown sugar

1 T baking powder

1/2  salt

1/4 c butter, chilled and diced

1 c dates

1 c heavy whipping cream

1/2 c chopped pecans

1 egg

Glaze – store-bought whipped buttermilk frosting thinned to drizzle consistency with cream

Pour heavy cream over dates and set aside. Heat oven to 375. Treat baking sheet{s} with baking spray or non-stick spray.

Whisk together dry ingredients, then cut in butter to create coarse crumbs. Stir in nuts. Remove dates from cream with a slotted spoon and to mixture.

Beat remaining cream with egg and slowly add to flour mixture, blending well after each addition. Knead 4 or 5 times.

Divide dough in half and turn onto a floured work surface and shape each half into a 6″ circle. Cut into triangles with a sharp knife or circles with a biscuit cutter. Place on prepared sheet{s} and bake until golden brown, 14-16 min. Glaze if desired after cooling.

 

For July 5, 2019 – creamy, citrusy, herby sauce

From “Gramercy Tavern Cookbook”

1/2 c Greek yogurt

2 T water

1 t balsamic vinegar

1 t lime juice

1/4 t honey

1 t cilantro, finely chopped

1 t mint, finely chopped

1 t tarragon, finely chopped

s & p

Combine ingredients and stir until you have a smooth, spreadable sauce, thinning it with a bit more water if necessary.Season with salt and pepper, cover, and refrigerate.

For the flounder dish, the sauce is spread in the center of plates, topped with drained & dried marinated cucumbers, then the fish, then sliced cucumbers, chives and cilantro.

 

For June 21, 2019 – Chewie’s Bacon

From “Star Wars Cookbook BB-Ate”

Serves 4 {we’ll be the judge of that}

8 bacon slices

1/3 cup packed dark brown sugar

Heat oven to 400. Place a wire rack on a foil lined baking sheet and coat with non-stick cooking spray.

Distribute the sugar on a plate and press both sides of each bacon slice into it. Lay the bacon slices on the rack and twist each end several times {I didn’t do this, see Notes}. Bake until crisp and glazed, 15-18 min. Let cook for 5 min.

Notes: since I was cooking bacon in a pan for another purpose {German potato salad!}, I took some of the cooked slices, blotted them, and pressed brown sugar onto one side, sugar-side up onto a pan lined with sprayed foil and broiled on a lower shelf in the toaster oven – if you do this, stay right at the oven and take the bacon back out as soon as the sugar has begun to melt, which can happen very quickly . . . also, since this would be for “big kids” I also sprinkled on some cayenne . . . I’d like to add that however you originally create the sugared bacon, also be careful when you reheat it, whether in an oven, toaster oven, or microwave {oh, no leftovers? never mind}.

 

For May 24-30, 2019 – Chicken Parmesan Dip

A Tasting Panel Selection

2 T olive oil, divided

1 rotisserie chicken, shredded

8 oz cream cheese, softened

1/2 t each kosher salt, black pepper, dried basil, dried oregano, garlic salt

2 c marinara, divided

1 pkg mixed shredded Italian cheese

1/2 pkg mozzarella

1/2 cup grated Parmesan

Fresh or dried parsley

Heat oven to 375 degrees. Spread 1 T olive oil in an 8″x 8″ pan.

Stir together chicken, cream cheese, seasonings, 1 1/2 cups marinara and the Italian cheese until combined. Turn into the prepared pan.

Spread remaining marinara over the mixture, top with the mozzarella and Parmesan, then drizzle the remaining tablespoon of olive oil. Bake until cheese is melted, about 15 min. Sprinkle with parsley.

 

For March 1-14, 2019 – Spaghetti with Fresh Chiles

From Clifford A Wright’s “Hot & Spicy”

Salt, as needed

12  oz spaghetti

1/4 c virgin olive oil

Seeded and finely chopped – 2 fresh green jalapenos, 2 fresh green serranos, 4 fresh red finger-type chiles

2 large garlic cloves, finely chopped

2T unsalted butter

1 1/2 c grated Parmesan cheese {about 3 oz}

Bring 5 qts water to a rolling boil over high heat, salt abundantly, then add the pasta. Cook over high heat, stirring occasionally to the pasta doesn’t stick, until al dente. Drain without rinsing.

Meanwhile in a skillet, heat the olive oil with the chiles and garlic over medium high heat and cook until it has been sizzling for 2 min. Turn the heat off and add the pasta, tossing well. Add the butter and cheese and toss until they melt. Serve hot.

Notes: if you like heat but maybe not this much, can certainly substitute some bell pepper . . . also, you’ll note from the photo that I used penne pasta and that worked out just fine.

 

For 02.22.19 – Chocolate Chip Cookie Pie

From David Venable’s “Comfort Food Shortcuts”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For 01.11.19 – Charlaine’s Very Unsophisticated Supper Dip

From Charlaine Harris in “The Mystery Writers Cookbook”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For 12.07.18 – Chicken Tortilla Soup

From “Pull Up a Chair” by Tiffani Thiessen

Serves 4

2 T extra virgin olive oil

1 c finely chopped scallions

2 jalapenos, seeded and minced

2 garlic cloves, minced

3 c chicken broth

2 Roma {plum} tomatoes, seeded and diced

1/2 t ground cumin

1/2 t ground coriander

1/2 t chili powder

Kosher salt & freshly ground black pepper

1 lb skinless, boneless chicken breasts {about 2 med breasts}

3 T fresh lime juice {from about 2 limes}

2 T coarsely chopped fresh cilantro

For serving: sliced avocado, tortilla chips, cotija cheese

In a large pot, heat the olive oil over medium heat. Add the scallions and jalapenos and cook, stirring, until tender, about 2 minutes. Add the garlic and cook, stirring, until slightly fragrant, 1 minute.

Stir in the broth, tomatoes, cumin, coriander, and chili powder and season with salt and pepper. Add the chicken breasts, raise the heat to med-hi, and bring the mixture to a boil.

Cover and reduce the heat to med. Cook until the chicken is completely cooked through, 10-15 minutes. Reduce the heat to maintain a simmer, remove the chicken and set aside to cool slightly.

When cool enough to hande, shred the chicken and return it to the pot. Add the lime juice and cilantro. Serve with toppings listed and other others of your choice.

Notes – her recipe calls for homemade tortilla chips and her cookbook includes the prep . . . I also like fresh cilantro as a topper.

 

For 11.23.18 – Ladies of the Night Pasta

From “As You Like It/Recipes” from the Guthrie

Serves 6-8 “customers”

1 lb rotini pasta, cooked according to directons

2 T olive oil

1 lb hot Italian sausage, cut into 1” pieces

1 lb chicken breast, cut into 1’ pieces

8 oz sliced mushrooms

¼ c basil pesto sauce

10 oz can low salt chicken broth

½ c good Parmesan

Saute sausage and chicken in olive oil until chicken is no longer pink. Remove with a slotted spoon. Saute mushrooms in drippings.

Mix all ingredients together. Place in a large baking dish and top with Parmesan. Bake covered at 325 for 35-40 min.

Notes: given that this is seemingly intended as a quick dish, I think we can assume the mushrooms are canned, the sauce is jarred, and the broth is either ready to use or made from bouillon powder . . . also I used chicken sausage so sliced rather than crumbled, the whole 6 oz jar of pesto, and actually fresh mushrooms – did not use a full pound of pasta, left it juicy and served it in bowls topped with parm/romano, parsley and red pepper flakes.

 

For 11.09.18 – Chocolate Topped Peanut Butter Bars

From “What Can I Bring?” by Elizabeth Heiskell

1 lb pkg powdered sugar

8 oz {1 c} salted butter, softened

1 c creamy peanut butter

1 ½ c crushed vanilla wafers {about 30 cookies}

½ c heavy cream

12 oz pkg semisweet chocolate chips

Beat the powdered sugar, butter, and peanut butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed. Add the crushed vanilla wafers, and beat until well blended, scraping down the sides as needed {the mixture will be stiff}.

Press the mixture into an ungreased 9 x 13 baking dish. Chill 30 min.

Place the cream in a med saucepan over med heat, and cook, stirring often, until warm, about 5 min. Remove from the heat, add the chocolate chips, and stir until melted.

Pour the chocolate over the peanut butter mixture, and spread to cover evenly. Chill until firm, about 30 min. Cut into bars.

Notes: I actually used my hand mixer which worked just fine, although the note about the mixture being stiff is totally accurate . . . instead of the vanilla wafers I used ready-made graham cracker crumbs . . . I didn’t really like the way the chocolate looked so spread over that a thin layer of ready-made chocolate frosting – next time would just use the latter in a thicker layer . . . the reason this serves even more than you’d expect from a large pan is that as rich as it is you can cut the bars quite small, mine about 1” x 2” . . . also see the Tip below.

 

For 10.19.18 – Sweet Potato Casserole

From “Cooking With Friends” by Nick Stellino

3 med-large sweet potatoes or yams, baked, peeled and cut into large pieces

8 oz cream cheese, softened

¼ t salt

¼ t black pepper

½ c honey

½ c Parmesan

Good pinch of dried thyme

Preheat oven to 375. Treat a large pan or casserole dish with baking spray.

Put all ingredients in a large bowl and blend with a mixer {hand or stand} until uniform in color. Spoon into prepared pan or dish and bake until heated through, about 30 minutes.

 

For 09.21.18 – Chocolate Twinkie Cake

From “What Can I Bring?” by Elizabeth Heiskell

12 oz pkg semi-sweet choc chips

1 1/2 T unsalted butter +

3 large egg yolks

1 1/2 c heavy cream

2 1/2 T powdered sugar

1 t vanilla extract

15 Twinkies

1/2 c toasted pecans

Sweetened whipped cream {optional}

Microwave chips and butter in a mw-safe bowl on High, stirring every 20 sec until melted, about 90 sec. Gradually whisk in the egg yolks.

Beat the cream, sugar and vanilla in a stand mixer with the whisk attachment on med speed, increasing to high speed when the mixture starts to thicken. until soft peaks form, about 1 min. Gradually add the chocolate mixture, beating on med-hi speed until completely blended and smooth, about 3-4 min.

Grease a 13 x 9 baking dish with butter. Cut the Twinkies in half horizontally and line the bottom of the dish with half of them and cover with half of the choc mixture. Repeat layers. Sprinkle with pecans.

Cover and chill until set, about 2 hours. Top serving pieces with sweetened whipped cream if desired.

Note: If this seems like too many Twinkies for the pan, may not need them all. The recipe does call for 15, but then parenthetically says 1.35 oz, which I’m guessing should be 13.5 oz, but that’s the weight for a 10-oz package. Fortunately this is not a prep where you’re mixing a cake from scratch so a few more or less certainly won’t hurt the final result.

 

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