Chicken Vesuvio….

Chicken, potatoes, peas, garlic & herbs, and wine.  Dinner.  This is one of my favorite “one dish” suppers.  Use more garlic if you like, the more the merrier!  
Chicken Vesuvio
4 large russet potatoes, peeled and cut into wedges
1 whole chicken, cut up, excess fat removed
8 large cloves fresh garlic, coarsely chopped
6 sprigs of fresh rosemary coarsely chopped, or 2 tablespoons dried, crush with your fingers
6 sprigs fresh thyme, leaves removed from stem or 2 teaspoons dried, crush with your fingers
2 teaspoons kosher salt or 1 teaspoon table salt
1 teaspoon pepper
4 tablespoons olive oil
2 cups white wine, anything dry would be good
1 lb. frozen petite peas, thawed
1)  Non stick foil line a large cookie sheet with sides.  (you may need two pans depending on the size of your pans)  Set aside.  Preheat oven to 375′. 
2)  Peel and cut potatoes into wedges.  Place in a large bowl and cover with water.  Set aside.
3)  Into a small bowl, combine fresh chopped garlic, chopped rosemary, thyme leaves, and 2 tablespoons of olive oil.
4)  Drain the potatoes and allow them to sit in the drainer for a few minutes.  Blot the drained potatoes with paper towel to remove excess water.  Dump the potatoes on the cookie sheet and add a tablespoon of the garlic/herb mixture and toss to coat.
5)  Gently lift the skin on the chicken pieces and rub the remaining garlic and herbs under the skin.  (Don’t worry about the wings.)  Season each piece with a couple of pinches of salt and pepper.  Place on cookie sheet between the potatoes.  Try not to crowd, use another baking sheet if there isn’t enough room.  Drizzle with the remaining 2 tablespoons of olive oil.
6)  Roast for 40 minutes, baste with the pan juices occasionally.  After 40 minutes of roasting, add the wine to the pan and roast another 25 minutes. 
7)  Add the peas to the pan and bake another 5 minutes.  Remove from the oven carefully as there is a lot of hot liquid.  Serve with the chicken, potatoes, and peas with the pan juices spooned over.  DE-LISH!  Makes 6 servings.
*Make with all white meat on the bone if you wish.  I do not recommend boneless, skinless chicken.  The chicken will be dry.

Salmon Patties…..

You may have noticed that I’m on a bit of a fish kick so far this year.  Serving fish can get a bit costly, so I thought I’d share this economical and delicious way to enjoy salmon.  Canned salmon is readily available. Keep some in your pantry for a quick satisfying supper.  Serve with simple rice pilaf and a salad or steamed frozen vegetables.

Here we go….

Preheat your oven to 400′ and non stick foil line a cookie sheet.  Add about one tablespoon of olive oil to the pan and spread to coat with your hands.  Set aside.

Finely dice the red onion and the red and yellow peppers, saute in olive oil until soft.  Allow to cool.

This is an important step.  You want to remove any bones and excess skin, while leaving large chunks of salmon.  (Your kitty cat might enjoy these:-)  The bones are soft from the canning process.)

It should look like this…

Now add chopped parsley, the cooled pepper mixture, and lemon juice to the salmon.  Don’t mix just yet…

Add the bread crumbs and gently mix.

Whisk the eggs, mayonnaise, mustard, salt and pepper together.  Add to the salmon mixture.  Gently fold all ingredients together.  

Shape into patties and coat with additional bread crumbs.  At this point you can bake or refrigerate if you want to serve them later.

Give each patty a light drizzle of olive oil and into the oven, 8 minutes per side.  Enjoy!
Salmon Patties

1 small red pepper, seeded and finely diced
1 small yellow pepper, seeded and finely diced
1 small red onion, finely diced
1 tablespoon olive oil
1 14 ounce cans salmon
2 tablespoons lemon juice
¼ cup chopped parsley
2 eggs
3 tablespoons mayonnaise, you can use light if you wish
1 teaspoon Dijon mustard
1 ½ cups unseasoned bread crumbs
½ teaspoon salt
¼ teaspoon pepper
Additional olive oil for drizzling

1) Preheat oven to 400’. Line a cookie sheet with non stick foil and drizzle with olive oil to coat, set aside.
2) Dice the red and yellow peppers, and onions. Heat a skillet over medium heat and add olive oil, peppers, and onions. Sauté for 8-10 minutes or until soft. Set aside to cool.
3) Open canned salmon and drain off excess liquid. Carefully remove the skin and bones, discard.  Add salmon to a medium size mixing bowl. Handle salmon as little as possible, you want nice large chunks in your patties.
4) Add the cooled pepper and onion mixture, parsley, and lemon juice to the bowl. Add 1/2 cup bread crumbs and gently mix.  In a small bowl, whisk the eggs, mayonnaise, mustard, salt, and pepper until well blended. Pour over salmon.  Gently fold ingredients together until everything is well blended.
5) Put remaining 1 cup of bread crumbs into a small bowl.  Form 4” patties with your hands and coat patties with bread crumbs. Place on prepared cookie sheet.
6) Bake for 8 minutes, then carefully give the patties a turn. Bake another 8 minutes. Makes 8 salmon patties. Serve immediately with fresh lemon wedges.  Enjoy!

*If you want to make ahead, prepare them all the way up to baking and refrigerate. Bake an additional one minute per side.
*If you’d like to spice them up, add minced jalapeno pepper when sautéing the peppers and onions or add a couple dashes of hot pepper sauce.

Enjoy!

Homemade Cheese Cake from Scratch…..

Cheese cake…simple…no fluff…creamy….gentle…not too sweet….most excellent simple dessert.  This is my Mom’s recipe.   I grew up eating this delectable dessert.  I remember first hearing the name of the dessert and wrinkling up my nose….what?  Cheese in dessert?!  No way!
It is quite delicious with a fruit topping or chocolate gnache.  I recommend you enjoy it plain so you can really taste the cream cheese and the yummy graham cracker crust.  The recipe is really easy, it goes together in a matter of 15 minutes.  Refrigerate after completely cooling on the counter on a rack.  Try not to overbake as this will cause the top to crack. 
Homemade Cheese Cake

For the crust:
1 1/3 cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter

For the filling:
2 8 ounce packages softened cream cheese
3 tablespoons flour
2/3 cup sugar
2 large eggs
¾ cup milk
1 ½ teaspoon vanilla

1) Preheat oven to 325’. Line the bottom of a 10” spring form pan with non stick foil. Spray lightly with cooking spray. (This will make for easy removal of the cake when it’s done.)
2) Combine the crust ingredients in a small bowl. Press into the bottom and up the side of the pan about ½”. Bake for 5 minutes. Remove from oven and cool on rack.
3) With an electric mixer, beat the cream cheese. Add the flour and sugar, beat well. Add eggs, milk, and vanilla, beat. Scrape down the sides and beat until all ingredients are incorporated.
4) Pour into pan. (it’s ok if it’s still a little warm) Bake in the center of preheated oven for 38-40 minutes. Do not over bake or the cake will crack in the center. To check for doneness, carefully tap the pan, if the center appears to be set, it’s done.
5) Cool completely before removing from pan. Carefully pull foil away from cake and place onto a serving plate. Enjoy with fresh fruit or chocolate.

Corn Tortilla Encrusted Tilapia with Avocado and Corn Salsa…..

I have been making so many sweets lately, I decided to mix it up a bit with a little lighter fare! 

This is a very simple and delicious way to serve tilapia.  Feel free to use just about any mild white fish.   I use a food processor to pulverize fresh corn tortillas.  Baking at a high temperature crisps the coating without frying, it’s fantastic!  Serve with simple rice pilaf and steamed snap peas, let the fish and the salsa be the star of the meal.   If entertaining, prepare the salsa and have the fish oven ready in the refrigerator.  The fish cooks in only 12 minutes.

Corn Tortilla Encrusted Tilapia

With Corn, Avocado Salsa

For the salsa:

1 ½ cups frozen white corn, thawed
1 small red pepper, seeded and diced
1 medium avocado, cubed
½ cup seeded and diced cucumber
4 tablespoons chopped cilantro
2 limes, juiced
1 clove garlic, crushed
1 small jalapeno, seeded and minced (optional)
¼ teaspoon salt
1/8 teaspoon pepper

For the Fish:

4 large tilapia fillets
Salt and pepper
1 ¼ cups flour
2 eggs, beaten
2 tablespoons water
5 small corn tortillas, pulverized in food processor

1) Into a medium size bowl, combine all of the salsa ingredients, mix well and put into an airtight container and refrigerate.
2) Preheat oven to 425’. Line a cookie sheet with Reynolds non stick foil. Add 2 teaspoons of olive oil to the cookie sheet and evenly spread the oil over the foil. Set aside.
3) Tear the tortillas into small pieces and place into the food processor. Process until the tortillas resemble coarse bread crumbs. Place into a bowl for coating fish.
4) Into a second container, add the flour. Into a third container add the eggs and water, beat well.
5) Season the fillets with salt and pepper. Then dip into the flour, shake off excess. Dip into the egg, then into the tortilla crumbs, pressing the crumbs into the fish. Place on prepared cookie sheet. Drizzle with a very small amount of olive oil. Bake for 12-15 minutes.   Serve with salsa.

Enjoy!

How to Re-Warm Mashed Potatoes…..

Hello everyone-

Mashed potatoes ARE one of those things you can make ahead for your holiday dinner.  Prepare them as you always do and refrigerate, preferably in a glass microwaveable dish.

I’ve tried many ways of doing this.  First, on the stove top.  It is difficult to warm potatoes in a pot over a flame without scorching the bottom.  Oven warming makes the potatoes a very strange consistency, not creamy like mashed potatoes should be.  While microwaving is not always the best warming option for many foods, I found it to be the best for mashed potatoes.

Twenty minutes before you want to serve, begin microwaving (on high) your potatoes, covered with a paper plate or paper towel for 2 minute increments.  Stir between.  You may need to add a little milk if they’re too thick.  Continue microwaving until they’re pipping hot.  If you have a huge amount of potatoes, divide them among smaller bowls.

I found this to be the best way to warm cold mashed potatoes.  Anything you can make ahead of time makes for a much less stressful holiday dinner.

Santa will soon be on his way! 

Angie

Homemade Turkey Chorizo Skillet…..

I LOVE breakfast!  Especially a delicious skillet.  Try making this homemade turkey chorizo sausage.  A little goes a long way.  The sausage is so lean that you have to add a little fat to the pan to prevent it from sticking!  It is best made a couple of days ahead and left to marinade in the refrigerator.  Make the 2 lb. batch and freeze it in 4 to 8 oz. packages.  As always, label and date.

For the chroizo:

Turkey Chorizo Sausage

2 lbs. 93/7 ground turkey
5 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon smoked paprika
6 cloves garlic, crushed
3 ½ teaspoons salt (I like kosher)
2 teaspoons cumin
1  tablespoon sugar
1 teaspoon pepper
4 tablespoons cider vinegar
2 ½ tablespoons water

Blend all ingredients together well in a large bowl. Put into an air tight container or a zip bag and refrigerate for 2 days.  Use or freeze after two days. Label and date.

Turkey Chorizo Skillet

4 medium size red potatoes, or russet potatoes, cut into ½” cubes
1 small red onion, finely chopped
1 tablespoon canola oil + 1 teaspoon
Salt and pepper
4 ounces turkey chorizo
2 tablespoon water

4 ounces shredded sharp cheddar cheese
8 large eggs
1 small bunch of chives or green onions, thinly sliced for garnish

1) Heat a cast iron or a non stick skillet over medium heat. Add oil, potatoes, and onions. Cook for 7-10 minutes, turning often. Season with a couple of pinches of salt and pepper.  When nicely browned, remove from pan and place in a medium bowl. Set aside.
2) Add the chorizo to the pan with the water. Break up sausage with a spoon. Cook thoroughly. Once all water has evaporated, add the potatoes back to the pan. Cook for a couple of more minutes. Divide among four plates and top with cheese.
3) Wipe out the hot pan with a paper towel and place over heat. Add the remaining 1 teaspoon of oil to the pan. When very hot, break your eggs into pan. Cook to your liking. Serve 2 eggs over each plate of potatoes/chorizo. Top with chives.  Serves 4.

*Tasty with hot sauce
*Add any vegetables you like when cooking the potatoes. Peppers and mushrooms are very, very good.

Grilled Vegetables….

It is officially fall, but we still have plenty of time to grill.  Zucchini, yellow squash, onions, mushrooms, are in season and of course, you can still get your hands on asparagus.  Not only do they make a beautiful presentation for guests, they are simple and extremely delicious.  The onions take the longest.  I think it best to cut the onion into wedges and skewer.  They cook evenly and they won’t fall through the grill so easily.  Balsamic vinegar compliments grilled vegetables nicely.   I’ve included a nice vinaigrette recipe that is wonderful on salad and will add a burst of flavor to your grilled vegetable bounty.  Serve with simple steamed brown rice, grilled steak, chicken, or fish.  Delicious, simple, and healthy.
Grilled Assorted Vegetables
1 lb. button mushrooms
2 large onions, cut in half, then into wedges
2-3 small zucchini, cut lenghwise into quarters
2-3 small yellow squash, cut lengthwise into quarters
1 small bunch of asparagus with the tough ends snapped off
2-3 tablespoons olive oil
salt and pepper
Balsamic Vinaigrette
1/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon dried oregano
1 teaspoon dijon mustard or 1/2 teaspoon dried mustard
1/2 teaspoon dried thyme
1/2 teaspoon granulated garlic powder
1/2 teaspoon granulated onion powder
1/2  teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
1)  Give the mushrooms a quick rinse and drain well.  Toss into a large bowl.  Add onion wedges.  Drizzle with 1 tablespoon olive oil and season with a couple of pinches of salt and pepper.  Skewer mushrooms and onions on their own skewers.  Set aside.
2)  Place prepared zucchini and yellow squash on a large platter, drizzle with olive oil to coat and season with a couple of pinches of salt and pepper.  Toss to evenly coat.  Do the same with the asparagus.
3)  Grill the skewered onions and the mushrooms first.   The onions will take about 20 minutes, the mushrooms about 10.  Turn often.  Place on platter when done.
4)  Grill the zucchini and yellow squash.  Cook on each side 3-4 minutes. (cook on all 3 sides)  Grill asparagus for about 4-5 minutes, rolling on grill often.  Arrange vegetables on a serving platter. 
5)  Whisk the vinaigrette ingredients together until well blended.  Drizzle a couple of tablespoons over the grilled vegetables.  Serve warm or at room temperature.  Makes 6-8 servings.

Glazed Mini Lemon Poppy Seed Cakes…..

Can you imagine the smell in my house?  I took advantage of this cool day and made these mini poppy seed cakes.   They take only 30 minutes in the oven.  Glaze while they’re still warm.  Lemon zest gives this cake a nice gentle lemon flavor.  The fresh juice from the lemon makes for a delicious and true lemon tasting glaze.  Serve for dessert, also fabulous with brunch.

Mini Lemon Poppy Seed Cakes

2 cups flour
1 ½ cups sugar
1/3 cup poppy seeds
2 ½ teaspoons baking powder
½ teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 eggs
1 cup milk
¾ cup canola or vegetable oil
Zest and juice of one lemon
1 ½ cups powdered sugar

1) Preheat oven to 350’. Coat 4 mini loaf pans with cooking spray. Mix flour through salt together in a large mixing bowl, set aside.
2) In a medium size mixing bowl, measure out milk, oil, and add eggs. Add zest  from the lemon. Juice the lemon into a small mixing bowl and set aside.
3) Make a well in the dry ingredients and add the egg mixture. Mix well. Divide batter among 4 pans. Bake for 30-33 minutes.
4) Allow to cool for at least 10 minutes before removing from the pans. Place on cooling rack with a layer of wax paper underneath. Add powdered sugar to the bowl with the lemon juice and mix well. Drizzle over warm cakes and allow to set up before you store. Store in cellophane bags and tie with a ribbon. Enjoy!

Baked Tortilla Chips and Strips…..

Baked Tortilla Chips
Baked Tortilla Strips are great in salads

Why not bake your own tortilla chips?  They’re much less expensive and have only 3 ingredients.  You will notice a big difference between these homemade chips and commercial ones, they have a true corn taste. You could also spice them up if you wanted to with a little chili powder and cumin, or a pinch of cayenne.

I love the baked tortilla strips.  When I make tacos for my kids I make a taco salad for myself with just a few of these.  Try these crunchy salad yummies on my Grilled Chicken Salad with Jicama.  Make a nice amount and store in an air tight container or a zip bag and they’re ready to go the next time you need them. 

Baked Tortilla Chips or Strips

1 dozen corn tortillas, for chips cut into 4’s, or cut into thin strips
1 teaspoon canola or olive oil
2-3 pinches of kosher salt

1) Preheat oven to 300’.
2) Place cut tortillas into a medium size mixing bowl. Drizzle olive oil over and add salt. Toss carefully with your hands to evenly coat. Spread the chips/strips over a cookie sheet being careful not to overlap. You will have to bake in a couple of batches. Bake for 20-22 minutes or until completely dry. Cool completely and store in an air tight zip bag or container.

*Serve chips with your favorite dip or strips over salads

Oven French Fries….

Who doesn’t love french fries?  Hard to believe that it takes a few basic ingredients to make these.   Crispy oven french fries that actually taste like a potato, how original!  My kids go crazy over these.  Season them however you like.  Load up on the garlic or make them spicy with a few pinches of ground cayenne pepper.  Either way, guilt free french fries.  Zero trans fat.  Zero unpronounceable ingredients. Zero deep frying.  Enjoy!
Oven French Fries

4 large russet potatoes with skins or 2 lbs. potatoes
2 tablespoons canola or olive oil
½ teaspoon granulated garlic powder
1 teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons flour
2 teaspoons dried parsley

1) Line a baking sheet with 1” sides with Reynold’s non stick foil. (this is key) Set aside.
2) Wash potatoes and slice into ½” fries. Place in a large bowl and cover with water. Allow to soak for 20 minutes to an hour. (This removes much of the starch and allows for them to get crispy while in the oven.)
3) Preheat oven to 425’. Thoroughly drain potatoes in a colander, shake them up to release as much water as possible.
4) Put potatoes into dry bowl. Drizzle 1 tablespoon of oil over, toss. Sprinkle garlic powder, salt, and pepper over potatoes and toss to coat. Sprinkle flour over potatoes and toss to evenly coat.
5) Spread out over cookie sheet without overlapping. Drizzle remaining tablespoon of oil over potatoes.
6) Bake for 25 minutes, remove from the oven and carefully give them a turn. Place back into the oven for an additional 15-20 minutes or until browned to your liking.

Sprinkle parsley over potatoes. Serve immediately.