Marinated Grilled Shrimp

Marinated Grilled Shrimp:
All Recipes

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 Tablespoons red wine vinegar
2 Tablespoons chopped fresh bail
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers (soaked in water)

Directions:

In a large ziploc bag combine all of the ingredients and shake.  Add shrimp and marinate in the refrigerator for 1 hour.

Preheat grill to medium.  Thread shrimp onto skewers.  Cook shrimp for 2-3 minutes per side until opaque.

Strawberry Oatmeal Bars

Strawberry Oatmeal Bars:
Pioneer Woman

Ingredients:

1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups flour
1 1/2 cups oats
1 cup packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10-12 ounce jar strawberry preserves or jam

Directions:

Preheat the oven to 350 degrees.  Butter a 9x13 pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt.  Press half the oat mixture into the prepared pan.  Spread with the strawberry preserves.  Sprinkle the other half of the oat mixture over the top and pat lightly.  Bake until light brown, about 30-40 minutes.  Let cool completely, and then cut into squares.

***I baked for 35 minutes and it was perfect.***

Orange Croissant French Toast

Orange Croissant French Toast

Bon Appetit

Ingredients:

2/3 cup half and half (or milk)

3 eggs

1/3 cup orange juice

1 teaspoon sugar

1 teaspoon vanilla

1 teaspoon orange zest

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

sprinkle of salt

4, 1 day old croissants, halved lengthwise

Butter

Powdered sugar

Maple syrup

Preparation:

Whisk first 9 ingredients in medium bowl.  Add croissants to egg batter and turn until throughly coated.  Let croissants soak for a few minutes each side in the batter to absorb batter properly.

Melt butter in skillet over medium heat.  Add croissants and cook until golden brown on both sides (about 2-3 minutes on both sides).  Be careful because it can burn quickly.  Sift powdered sugar over croissants.  Serve with maple syrup.

***I used smaller croissants (not mini croissants, but not large croissants) and I doubled the recipe.  Also, when I flipped the croissants during cooking, I flipped the croissants in the batter that was soaking.***

Basic, Fluffy Pancakes:

Basic, Fluffy Pancakes:
Allrecipes


Ingredients:



2-1/4 cups milk
1/4 cup and 2 tablespoons white vinegar
3 cups all-purpose flour
1/4 cup and 2 tablespoonswhite sugar
1 tablespoon baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
3 eggs
6 tablespoons butter, melted




Directions:

Combine milk with vinegar in a medium bowl and set aside for 10 minutes to "sour".

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 

Whisk egg and butter into "soured" milk. 

Pour the flour mixture into the wet ingredients and whisk until combined.  Lumps are fine.

Heat a large skillet over medium heat, and coat with cooking spray. 

Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. 

Flip with a spatula, and cook until browned on the other side.

Oreo Ice Cream

Oreo Ice Cream:

Ingredients:

1 cup whole milk
2 cups heavy cream
3/4 cup sugar
pinch of salt
20 Oreo cookies

Directions:

Combine milk, sugar and salt in a bowl and whisk until sugar is fully dissolved.  Add in cream and stir well.  Cover and chill for at least 2 hours.

Place the chilled mixture into the ice cream maker for 25 minutes.  While ice cream is making, crush 20 Oreos.   When ice cream is done, fold crushed oreos into ice cream.  Put ice cream in a sealable container and place in the freezer for 2-3 hours to set.


Note:  This is very yummy, but you need to plan ahead because of the chill and set times.

Baked Potatoes

Baked Potatoes:

Preheat oven to 425.

Wash potatoes and let dry.

Prick them several times with a fork.

Rub with olive oil.

Sprinkle with salt.

Wrap in tinfoil.

Bake for 50-60 minutes depending on their size.

Collard Greens

Collard Greens:
Tyler Florence

Ingredients:
2-3 large bunches collard greens
3 Tablespoons olive oil
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 Honey Baked Ham Bone (defrosted)
2 quarts chicken broth
2 Tablespoons cider vinegar
1 teaspoon sugar

Directions:

To prepare the greens:  cut away the tough stalks and stems from the collards so all you have is the green leafy part.  Discard any leaves that are bruised or yellow.  Wash the collards thoroughly to remove the grit, 2 or 3 times, until water runs clear.  Tear the leaves into large pieces.  Dry in salad spinner.

Place a large stock pot over medium heat and add the olive oil.  Add the onion, garlic, bay leaves, and ham hock.  Cook until the onions are soft and starting to brown, about 8-10 minutes.  (Make broth while this is going on).  After about 10 minutes, pack in the greens, pushing them down into the pot.  Add the broth, vinegar, and sugar.  Bring up to a boil turning the greens occasionally as they wilt.  Lower the heat to a simmer, cover the pot, and let cook for 45 minutes.  Taste the broth and add salt and pepper (if needed).  Cover and cook for 15 minutes more.  Remove the bay leaves and serve.

Notes:  Serves 6.  Takes about an 1 hour, 20 minutes total cooking time.  Taste before salt and pepper.  Ham made the collard greens salty enough, so there was no need to add additional salt.

Sous Vide Tri-Tip

Sous Vide Tri-Tip:

Purchase pre-marinated tri-tip from Safeway

Vaccuum Seal

134 degrees for 4-6 hours

Crock Pot Pot Roast

Crock Pot Pot Roast:
Adapted from All Recipes

Ingredients:

2 cans cream of mushroom soup
1 package dry onion soup mix
1 1/4 cups beef broth
5 1/2 pounds pot roast (I just used the cut labeled at the store)

Directions:

In crock pot, mix cream of mushroom soups, dry onions soup mix and beef broth.  Trim fat off roast and put it in the slow cooker.  Coast pot roast with soup mixture and cook on low for 8 to 9 hours.

Note:  I did not add vegetables to the crock pot (read that it altered the flavor of the meat and gravy).  I did serve it with sour cabbage and the kids really liked the combination.

Orange Bundt Cake with Mini Chocolate Chips

Orange Bundt Cake with Mini Chocolate Chips:

Ingredients:

1 Box Duncan Heinz Orange Cake Mix
1 Small French Vanilla Pudding
Eggs
Vegetable oil
Grand Marnier
Orange Juice
Powdered Sugar
Mini Chocolate Chips

Directions:

1 Box Duncan Heinz Orange Cake Mix
1 Small French Vanilla Pudding
4 eggs
3/4 cup oil
1/4 c. Grand Marnier
1/2 c. Orange Juice

Mix Above and then add 3/4 cup of mini chocolate chips.  Pour into a well greased bundt pan.
Bake at 350 for 40 minutes.

Topping:

1/6 cup Orange Juice
1/6 cup Grand Marnier
2 cups powdered sugar
2 Tablespoons oil

Whisk topping together.  Prick top of Cake.  Pout topping over cake.

Pot Stickers

Pot Stickers:
Williams-Sonoma (makes about 48)

Ingredients:

For the filling:

1 lb ground turkey or ground pork or finely chopped shrimp OR a combination of the turkey, pork, shrimp
2 green onions, including green tops, finely chopped
1 cup finely chopped Chinese cabbage
2 cloves garlic, minced
1 teaspoon finely chopped, peeled fresh ginger
2 Tablespoons soy sauce
1 Tablespoon dry sherry
pinch of pepper

1 package pot sticker wrappers (48 wrappers)
4 Tablespoons peanut or vegetable oil
1 cup Chicken stock

For the dipping sauce:

1/2 cup soy sauce
5 Tablespoons balsamic vinegar
2 teaspoons finely chopped, peeled fresh ginger
2 teaspoons Sesame oil

Directions:

Combine the shrimp and the turkey or pork, green onions, cabbage, garlic, ginger, soy sauce, sherry and pepper in a bowl and mix well.

Put 1 teaspoon filling in the center of each wrapper.  Fold the wrapper in half and pleat around edge.  Use a little water to seal, if necessary.  Place the pot sticker seam side up, flattening the bottom slightly so it stands upright, on a silpat on a baking sheet and cover with a damp towel.  Repeat until all the filling is used.

Preheat oven to 300.

In a wok or frying pan over medium-high heat, heat 1 Tablespoon of peanut or vegetable oil.  When hot, arrange 12 pot stickers in the pan, seam side up.  Fry uncovered for about 5 minutes.  As the pot stickers in the center brown, move them to the edges and move the less browned ones into the center so all cook evenly.  Add 1/4 cup of the stock, cover, reduce the heat to low and cook for 10 minutes longer.  Uncover and cook until all the liquid evaporates, 2-3 minutes longer.  Transfer to a platter and keep warm in the oven.

Combine all the sauce ingredients and stir well.  Serve the pot stickers immediately with the dipping sauce.

Brownies

Brownies:
King Arthur Flour


4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips

Directions:

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Flourless Chocolate Cake (8 and 10 inch)

Flourless Chocolate Cake (2 sizes):
Gourmet

To make the 8 inch size:

Ingredients:

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder 

Powdered Sugar

Parchment Paper

Preparation:

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of parchment paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs one at a time, whisking after each addition. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 20 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder or powdered sugar, if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)


To make the 10 inch size:

1.  Double ingredients from 8 inch size.
2.  Preheat oven to 350.
3.  Use a 10 inch springform pan (butter and use buttered parchment paper, just like with 8 inch size).
4.  Bake for 35 minutes, and let cool for about 10 minutes before inverting onto plate.
5.  Dust with powdered sugar or cocoa powder, depending on your preference.

iSi Whipped Cream

Vanilla Whipped Cream:

Ingredients:

3 Tablespoons Powdered Sugar
1 teaspoon Vanilla
1 cup Whipped Cream

Directions:

1.  Mix ingredients in measuring cup.
2.  Make sure sugar is fully dissolved.
3.  Taste and adjust flavor, if needed.
4.  Pour only 1 cup of cream mixture into iSi.  Do not add more than that.
5.  Twist top onto iSi.
6.  Put charger into grey container and twist onto iSi.  Listen for hissing sound.
7.  Untwist grey container (you might hear more hissing, this is normal), and put on spout.
8.  Shake 4-6 times.
9.  Enjoy!

Shradha Gupta's Palak Paneer

Shradha Gupta's Palak Paneer:
This recipe was given to me by the Mom of one of Katie's friends:  Aditi Gupta

Ingredients:

Canola Oil
Spinach
2-3 Green Cardamoms
5 Cloves
Cinnamon Stick
1/2 Red Onion
1 Garlic Clove
Ginger
Cilantro
8 oz. tomato sauce
Salt
1/2 teaspoon Tumeric
1/2 teaspoon Red Chili Powder
2 Heaping teaspoons Garam Masala
1/4 cup Half and Half
Paneer Cheese


Directions:

1.  Boil large container of Spinach in 1/2 cup water.
2.  Pureé in pot with Immersion Blender
3.  Meanwhile, heat 3 Tablespoons canola oil.
4.  Add to oil:
     2-3 green cardamom
     5 cloves
     1 inch cinnamon stick
     1/2 red onion, chopped
5.  Sauté, then after golden add:
     1 clove grated garlic
     1/2 inch grated ginger (peel and all)
     8 oz tomato sauce
     1/2 teaspoon salt
     1/2 teaspoon tumeric
     1/2 teaspoon red chili powder
     2 teaspoons Garam Masala
Mix for a few minutes, then add spinach.
6.  Add 1/4 cup or so of Half and Half.
7.  Cube Paneer cheese and put in pot.
8.  Cook for 10 minutes on low.
9.  Top with cilantro.

Shradha Gupta's Chicken Curry

Shradha Gupta's Chicken Curry:
Recipe given to me by the mom of one of Katie's friends: Aditi Gupta

Ingredients:

Canola Oil
2-3 green cardamoms
5 cloves
1 inch cinnamon stick
1-2 red onions, chopped
5 cloves garlic
Ginger
Salt
Tumeric
Red chili powder
Garam Masala
Cumin
Coriander
Chicken Thighs
Cilantro

Directions:

1.  Heat 3 Tablespoons oil.
2.  Add to oil:
     Canola Oil
     2-3 green cardamoms
     5 cloves
     1 inch cinnamon stick
     1-2 red onions, chopped
3.  Sauté, then when golden add:
     5 slice garlic cloves
     1 inch grated ginger (you can grate the peel)
     1/2 teaspoon salt
     1/2 teaspoon tumeric
     1/2 teaspoon red chili powder
     3 heaping teaspoons Garam Masala
     1 teaspoon cumin
     2 Tablespoons coriander

4.  Put chicken thighs in mixture above.  Cover and cook on medium until brown for about 15 minutes (stirring every 5 minutes or so)
5.  Add 1/2 cup plain yoghurt.
6.  When oil floats to top, chicken is ready (about 15 minutes more).  Top with chopped cilantro.  If you like, you could add a little more water to make it saucier.

Williams-Sonoma Hot Chocolate

Williams-Sonoma Hot Chocolate (or any other hot chocolate mix):

Note:  This will make frothy, delicious hot chocolate without having to heat up the milk.

Ingredients:

Whole Milk
Hot chocolate Mix

Directions:

1.  Follow directions on Hot Chocolate Mix.
2.  Use whole, cold milk.
3.  Don't make more than 3 servings at a time.
4.  Put all ingredients into Vitamix and put on "Hot Soup" setting.
5.  Top with whipped cream, peppermint stirring stick, chocolate shavings, etc.

Vitamix Broccoli Cheese Soup

Broccoli Cheese Soup:
Vitamix

Ingredients:

1 cup milk
1/2 cup shredded cheddar cheese
1 1/2 cups frozen broccoli, steamed
1 teaspoon diced onion
1/2 chicken bouillon cube

Instructions:

1.  Place all ingredients into Vitamix in the order listed.
2.  Select Hot soups program and press start

Green Apple Smoothie

Green Apple Smoothie (without using any Green Apples):

Pineapple
Green Grapes
Spinach
Ice

Blend ingredients together in Vitamix.

Edna Mae's Sour Cream Pancakes

Edna Mae's Sour Cream Pancakes:
Pioneer Woman


Ingredients:

1 cup Sour Cream
7 Tablespoons All-purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 whole Large Eggs
1/2 teaspoon Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving


Instructions:

In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.  Batter will be lumpy.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

The Best Chicken Marsala

The Best Chicken Marsala
Gourmet, 2005

Note:  This takes about an hour of active cooking time.   But it is oh, so worth it. This is the best chicken marsala recipe I have ever found and probably ever eaten (including restaurants).   I actually served it with fetuccine tossed with butter, a little olive oil, parmesan and lemon that I made the night before and just reheated.  An easy (do ahead) accompaniment.

ingredients:

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced  

     Note:  I used mostly pre washed, sliced brown cremini mushrooms from grocery store and pre washed, sliced regular mushrooms.  I scaled recipe to 6 servings so I only used 15 oz of mushrooms, but the mushrooms were so good, next time I will use both 10 oz packages.
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour 

     Note:  If doubling, no need to add extra flour -- I doubled chicken and had lots of leftover flour only using 1 cup
4 skinless boneless chicken breast halves (2 lb total)

     Note:  I used thin sliced chicken breasts from store and this eliminated the pounding step.
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

preparation:

Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Note: When scaling the recipe for larger amounts, it did take a little longer to reduce the final sauce, so factor that into cooking time.

Oven Roasted Bacon and Maple Bacon

Oven Roasted Bacon and Maple Bacon:
Barefoot Contessa

Bacon (thick cut or regular)
optional:  Maple syrup

Directions:

1.  Preheat oven to 400 degrees
2.  Line baking sheet
3.  Cook bacon for 12-20 minutes (depending on thickness of bacon).  I also like to flip bacon half way through cooking.

***IF making Maple Bacon, cook bacon to almost desired doneness.  Then take out and brush bacon with 1-2 Tablespoons of Maple syrup.  Return to oven and cook for 3-5 more minutes***

Whiskey Tango Stove Top Stuffing Chicken Casserole

Whiskey Tango Stove Top Stuffing Chicken Casserole:

1 package Stove Top Stuffing Mix
1 to 1/1/2 lb.  boneless skinless chicken breasts, cut into bite sized pieces
1 can condensed cream of chicken soup (or cream of mushroom)
2/3 cup Sour Cream
1 package (16 ounces) frozen mixed vegetable blend
Shredded Cheese (to taste)
Salt
Pepper

Directions:

1.  Thaw and drain mixed veggies
2.  Heat oven to 400 degrees
3.  Prepare stuffing as directed on package
4.  Spray 9x13 dish with cooking spray.  Mix remaining ingredients together and put into baking dish.  Top with stuffing.
5.  Bake 30-45 minutes (until chicken is done)

Not Yo Mama's Banana Pudding

Not Yo Mama's Banana Pudding:
Paula Deen

Ingredients
2 bags Pepperidge Farm Chessmen cookies
8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.


Note:  Don't make this too early or cookies will get soggy and bananas will start to brown.  Cookies will fit nicely if you layer the sideways on the short side so that 4 cookies fit along the shorter edge of the pan.

Roasted Green Beans

Roasted Green Beans:

2 lbs green beans
Olive oil
Salt
Pepper

Preheat oven to 400. Wash and trim green beans.  Place on silpat and toss with olive oil, salt and pepper.

 Roast for 20 minutes, shaking pan occasionally.

Country Apple Dumplings

Country Apple Dumplings:

Allrecipes

2 large Granny Smith apples, peeled and cored

2 (10 ounce) cans refrigerated crescent rolls

1 cup butter

1 1/2 cups white sugar

1 teaspoon ground cinnamon

1 12 ounce can or bottle Mountain Dew

Directions:

Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish. 

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. 

Pour Mountain Dew™ over the dumplings.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Focaccia Sandwich

Focaccia Sandwich:

1/2 cup soft goat cheese, room temperature
1/2 cup cream cheese
1/3 cup grated Parmesan cheese,
2 cloves garlic, minced
2 roasted red bell peppers, chopped
1 roma tomato, cored, seeded and diced
1 - 6.5 ounce jar marinated artichoke hearts, drained and chopped
1/3 cup mined red onion
2 Tablespoons chopped fresh basil
salt and pepper
Focaccia Bread

Directions:

1.  Using food processor, process 3 cheeses and garlic
2.  In medium bowl, stir all remaining ingredients.  Stir in 3 cheese mixture.  Taste and adjust seasoning.
3.  If desired, grill or toast cut side of Focaccia (or just use untoasted).  Place bottom of focaccia on cutting board.  Spread cut side with cheese mixture.  Tope with top half of focaccia.  Press gently.
4.  Wrap in plastic wrap and refrigerate at least one hour.

Summertime Smoothie

Summertime Smoothie:

1 Strawberry Fruit Floe (from Trader Joe's) or similar type popsicle
1/2 cup lowfat plain yogurt
1/3 cup fresh blueberries
1 banana

Break fruit floe into pieces while still in wrapper.  Open wrapper and empty contents into blender.  Add yogurt, blueberries and chucks of bananas.  Blend until smooth.

Maple Glazed Autumn Vegetables

Maple Glazed Autumn Vegetables:

6 Tablespoons unsalted butter
1 pound parsnips, peeled and cut into 1/2 inch chunks
1 butternut squash, peeled, seeded and cut into 1 inch chunks
1 acorn squash, peeled, seeded and cut into 1 inch chunks
1 Tablespoon fresh sage
1 teaspoon chopped fresh thyme
1/4 cup maple syrup
Salt
Pepper
1-2 Tablespoons chopped fresh flat leaf parsley

Directions:

In a large skilled melt 4 Tablespoons of the butter over medium high heat.  Add the parsnips, butternut squash and acorn squash and stir to coat with the butter.  Cover and cook until browned, about 5 minutes.

Reduce the heat to medium-low.  Cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes more.  Add the sage, thyme, maple syrup and the remaining 2 Tablespoons of butter.  Season with salt and pepper and stir to combine.  Transfer to a warmed serving bowl, garnish with parsley and serve immediately.

OR:  Take a 9x13 pan and rub with butter.  Put all vegetables in dish and drizzle with 4 Tablespoons of melted butter.  Toss to coat.  Season with salt and pepper.  Roast at 425 degrees for about 40 minutes.  Add herbs, cook for 5-10 minutes and then add 2 extra Tablespoons of butter and syrup and cook for 5 or so minutes more.  Garnish with parsley and serve.

Lemon Curd

Lemon Curd:
Barefoot Contessa

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt


Directions:

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Note: The Lemon Curd may take longer than 10 minutes to reach 170 and start thickening.  Once it reaches the appropriate temperature (and approximate thickness), it will thicken up even more in the refrigerator.