french apple tart

My new favorite Autumn dessert

courtesy of Alexandra cooks.

So easy yet looks so fancy.

mixed berry galette

I have made this Galette 5 times this summer 
and am thrilled to find such an easy crust recipe. 
If you come for dinner this is what I'll serve you. 
I'm looking forward to trying it with 

a savory filling, perhaps tomatoes and onions. 

{recipe from alexandra cooks}

original 1905 salad

We recently ate at the Columbia Restaurant in 

St. Augustine, FL and ordered the most delicious salad.

Here is our version . . .

Columbia Restaurant’s Original “1905” Salad
{slightly adapted}

What you need
4 cups iceberg or romaine lettuce,
broken into 1 ½" × 1 ½" pieces
1 ripe tomato, cut into pieces
½ cup baked ham, julienned 2" × ⅛" (5.5 oz)
½ cup Swiss cheese, julienned 2" × ⅛" (3 oz)
½ cup pimiento-stuffed green Spanish olives
¼ cup Romano or Parmesan cheese, grated

What to do
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing and toss well.  Sprinkle Romano or Parmesan cheese on top.  Serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1 tablespoon white wine vinegar
1 tablespoon Worcestershire Sauce
juice of 1/2 lemon
Salt and pepper to taste

Salad Dressing Preparation
Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar and lemon juice, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare a few hours ahead of time.

pad thai

Our daughter and her family lived in Cambodia for six years.  

She makes the best Pad Thai but doesn't use a recipe.

I have tried to recreate it here  . . . . .

Pad Thai

2-3 Servings

What you need

4 oz dry Wide Lo Mein Noodles or Rice Noodles

2 tablespoons canola oil

8 oz boneless skinless chicken breast cut into bit size pieces

1 medium onion, cut into strips

1 small yellow bell pepper, cut into strips 

1 small red bell pepper, cut into strips

4 Tbls Thai Kitchen Pad Thai Sauce

¼ cup crushed peanuts

1 lime cut into wedges

Optional

Sliced Scallions 

Siracha Sauce

Cilantro Leaves

What you do

Prepare Lo Mein or Rice Noodles according to package directions for 2 servings. Rinse with cool water.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes until cooked through. 

Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 5 to 6 minutes or until tender-crisp.

Add the chicken, noodles and sauce to the pan, toss to coat evenly.

Serve, garnished with the peanuts and lime wedges 

Offer Scallions, Cilantro and Sriracha as toppings.

Recipe to copy and paste without photos . . . . 

Pad Thai
2-3 Servings

What you need
4 oz dry Wide Lo Mein Noodles or Rice Noodles
2 tablespoons canola oil
8 oz boneless skinless chicken breast cut into bit size pieces
1 medium onion, cut into strips
1 small yellow bell pepper, cut into strips 
1 small red bell pepper, cut into strips
4 Tbls Thai Kitchen Pad Thai Sauce

¼ cup crushed peanuts
1 lime cut into wedges

Optional
Sliced Scallions 
Sriracha Sauce
Cilantro Leaves

What you do
Prepare Lo Mein or Rice Noodles according to package directions for 2 servings. Rinse with cool water.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes until cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 5 to 6 minutes or until tender-crisp.

Add the chicken, noodles and sauce to the pan, toss to coat evenly. 

Serve, garnished with the peanuts and lime wedges 

Offer Scallions, Cilantro and Sriracha as toppings.

perfect roast turkey

It seems I try a new turkey recipe every year. 
This year will be Ina Garten’s Perfect Roast Turkey.

recipe

soup sundays

All summer we have been having Salad Sundays on our deck.
Well, this week the temperature was in the 60's so
it was time to switch - now we'll have Soup Sundays
First up . . .

Parmesan, Sausage and Spinach Soup

cook time: 6 hours in slow cooker

yield: 8 servings

{photo credit 365daysofcrockpot.com} 

Ingredients
1 lb ground Italian sausage (I used mild)
1 small onion, diced
32 oz chicken broth
1 cup water
3 celery ribs, sliced
1 carrot, finely diced
1 yellow potato finely diced
1 clove garlic diced
1/8 tsp ground thyme
1 Tbsp dried parsley flakes

6 Tbls butter
1/4 tsp sea salt
1/4 tsp ground black pepper
1/2 cup all purpose flour
2 cups milk

1 cup grated Parmesan cheese
3 oz spinach torn into small pieces stems removed
      (original recipe calls for kale)

Instructions
In a pan, brown the sausage for 3-4 minutes.  Add in the onion and continue cooking until
sausage is completely cooked through.  Drain off excess grease. Put sausage and onion in the slow cooker.

 Add broth, water, celery, carrot, potatoes, garlic powder, thyme and parsley to the slow cooker.
 Cover and cook on LOW for 6 hours, or until potatoes are tender.

In a small bowl combine salt, pepper, and flour. In saucepan melt butter over medium low heat. Stir in flour mixture to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth.

 Stir cream mixture into slow cooker and then let cook on high without the lid for 15 more minutes.
 Just prior to serving add Parmesan cheese and spinach.

{adapted from a recipe found on www.365daysofcrockpot.com}

banana cake

Banana Cake

{thank you Joanne Matwij}

This is one of the most requested recipes 

from our community potluck dinners

Beat together with mixer:
1 Pillsbury yellow cake mix
1 tsp baking soda
1 cup of water
2 eggs

Stir into batter:
4 mashed bananas

Baking:
9x13 greased pan
Bake @ 350 for 35-40 minutes
Or
24 cupcakes
Bake @ 350 for 18-20 minutes

Cream Cheese Frosting:
1- 8 oz cream cheese (room temp)
1 stick of unsalted butter (room temp)
1 tsp vanilla
1 ½  cups of powder sugar

Whip the cream cheese and butter together, then add the vanilla. Keep whipping adding ½ cup sugar at a time. Continue whipping for several minutes until fluffy.

Optional:
Sprinkle chopped pecans or walnuts on top.
Garnish with banana chips.

lemon cheese tortellini salad

Lemon Cheese Tortellini Salad

{this is my new favorite summer recipe}

Serves 4-6

          19 oz bag of frozen cheese tortellini cooked and drained
          1 pint grape tomatoes halved
          6 stalks celery diced (or ½ seedless cucumber)
          2 cooked chicken breast halves cubed **
          1 cup feta cheese crumbles (save half for topping)
          ½ c kalamata olives halved
          ¼ c Marzetti Simply Dressed Lemon Vinaigrette

Cook tortellini according to package directions. Drain and set aside.

In a large mixing bowl add grape tomato halves, diced celery (you can substitute ½ seedless cucumber diced if desired), cubed chicken breasts, ½ cup feta cheese, and kalamata olives. Add lemon vinaigrette dressing and toss to coat.

Stir in drained tortellini. Add more dressing if desired. Top with ½ cup feta cheese crumbles. Salt and pepper to taste.

(we love, love, love this dressing)

** Easy Lemon-Roasted Chicken
6-8 boneless chicken breast halves
1 clove minced garlic
3 Tbls olive oil
dried oregano (or Italian Seasoning)
1 lemon thinly sliced
Coarse salt and freshly ground pepper

Directions:
Preheat oven to 450 degrees. In a large bowl or bag toss together chicken, garlic, and olive oil. Spread chicken breasts on a large parchment lined baking sheet. Season with oregano, salt and coarse ground pepper. Put one lemon slice on each breast. Roast chicken, until cooked through, 25 to 30 minutes (165 degrees)

(we freeze these breasts in single servings for use in later recipes)

pasta fagiolini and italian sausage

Pasta Fagiolini and Italian Sausage

{serves 4-5}

{pictured with bowtie pasta}

{photo credit Publix}

Ingredients 
8 oz farfalle bow tie (or penne) pasta
1 lb mild Italian sausage, casing removed
3 green onions sliced
1 clove garlic minced
2 oz sun-dried tomato
1  8-oz green beans cook-in-bag
½ cup toasted slivered almonds
1 cup shredded Italian cheese blend (mozzarella/provolone)
1/3 cup Marzetti Simply Dressed Vinaigrette lemon dressing

Steps
Cook green beans in bag following microwave instructions.  Let stand 5 minutes to cool. Cut beans into bite-size pieces.
Bring water to boil for pasta. Cook pasta following package instructions.
Preheat large, nonstick sauté pan on medium-high. Cook sausage 6–8 minute. Drain and transfer to large serving bowl.
In same pan sauté onion, garlic, sun-dried tomatoes for 5 minutes.
Drain pasta, reserving 1/2 cup pasta water
To sausage in bowl add: pasta, pasta water, onion, garlic, tomatoes, cheese, almonds, and dressing.
Toss to coat and serve warm.

{adapted from a Publix Aprons recipe}

vermont quiche

Vermont Quiche – four varieties

{Lindsay Russell Hastings}

Preheat oven to 375 degrees.

Ingredients for each quiche

5 eggs

1 cup half-and-half

1/4 teaspoon salt

1/4 teaspoon black pepper

1 deep dish frozen pie crust

In a large bowl, whisk together eggs, half-and-half, salt and pepper.

Stir the ingredients listed below into the egg mixture for each quiche.
Leave a small handful of cheese to sprinkle on top.

Pour filling into frozen pie crust, set on a baking sheet and place in oven for 50 to 60 minutes, or until set.

#1 Ham and Swiss Quiche

1 ½ cups diced ham (8oz)

½ onion diced and sautéed

1 cup swiss cheese

1 cup shredded cheddar cheese

#2 Bacon and Spinach Quiche

1 ½ cup cooked bacon pieces

1 ½ cup torn baby spinach leaves

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

#3 Sausage and Pepper Quiche

12 oz sausage cooked and crumbled

½ onion diced and sautéed

½ green diced pepper sautéed

1 cup shredded parmesan cheese

1 cup shredded cheddar cheese

#4 Artichoke, Feta and Kalamata Olive Quiche

{my favorite}

8 oz chopped marinated artichoke quarters

½ cup sliced kalamata olives

½ cup diced sundried tomatoes

1 cup feta cheese crumbles

1 cup shredded colby-jack jack cheese

1 tsp oregano

Add a bundt cake 

and a bowl of fruit 

and you'll have brunch for 12

pinwheel christmas cookie

Pinwheel Christmas Cookie

Each year I look for one or two new Christmas cookies to try.

This one from Southern Living Magazine caught my eye today.

I did substitute almond extract as I already have another mint cookie.

Ingredients
1 cup butter, softened
1 ½ cup cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract (I used almond extract)
2 ½ cups all-purpose flour
1 ½ teaspoon baking powder
1/4 teaspoon salt
red food coloring paste or gel

Directions
Beat butter until creamy (about 2 minutes). Gradually add sugar beating well. Add eggs and extracts.

In another bowl, whisk together flour, baking powder and salt. Gradually add to creamed mixture until blended.

Divide dough in half and mix food coloring into one portion. Wrap each with plastic wrap and chill for 20 minutes.

Divide each half of dough into two equal portions. You will now have two red disks and two white disks.

On 4 pieces of waxed paper draw an 8x8 square. Roll out each section of dough on the floured waxed paper into the 8x8 square.

Place one white square on top of one red square. Tightly roll up jelly-roll fashion, peeling wax paper from red square as you go. Repeat with remaining two squares

Wrap rolls in plastic wrap and chill for 1-2 hours until firm.

Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on parchment lined baking sheets.

Bake in batches until bottoms are lightly browned, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely. Yield: about 5 dozen.

zucchini brownies

Zucchini Brownies

{Thanks Cousin Renee Hanley}

Mix together:
1 ½ cups shredded zucchini
½ cup vegetable oil
½ cup almond milk (or half and half)
2 tsp vanilla
1 cup sugar

Stir in dry ingredients:
1 ½ cup flour
½ cup  cocoa or carob powder
1 tsp baking soda
pinch salt
½ cup nuts (optional)

Spread in 13 X 9 pan, Bake @ 350 for about 25 minutes.

Top with frosting, if desired
Eat & enjoy!

Ganache Frosting Glaze
8 ounces dark chocolate chips
8 ounces (1 cup) heavy cream

Place the chocolate chips into a medium bowl.
Heat the heavy cream in a sauce pan until it just begins to simmer
Pour the cream over the chocolate and let stand for 2 minutes.
Stir until chocolate mixture is smooth.
Allow the glaze to cool slightly and pour over brownies

Ganache Frosting Whipped 
8 ounces dark chocolate chips
8 ounces (1 cup) heavy cream

Place the chocolate into the bowl of a stand mixer.
Heat the heavy cream in a sauce pan until it just begins to simmer
Pour the cream over the chocolate and let stand for 2 minutes
Stir until chocolate mixture is smooth.
Allow it to come to room temperature {approximately 3 hours}
Once at room temperature whisk on high for 4 to 5 minutes.

buffalo classic caesar

During our recent trip to British Columbia 

we discovered one of Canada’s favorite cocktails

 A Classic Caesar

Ingredients

Mott’s Clamato Rimmer

1 oz. vodka

4 dashes worcestershire sauce

2 dashes hot sauce

4 oz. Mott’s Clamato cocktail

3 dashes freshly ground salt and pepper

Rim a glass with lime and Mott’s Clamato Rimmer

Fill the glass with ice, add all ingredients and mix thoroughly. 

Garnish with fresh celery and lime.

Photo credit: Appetite by Random House The Classic Caesar

Upon returning home we didn’t have all the ingredients

so we invented a new version

Buffalo Classic Caesar

Fill a glass with ice

Add a dash of Buffalo Wing Sauce

Add five dashes of Bragg’s Liquid Aminos

A shot of vodka is next

Pour in ¾ cup Clamato Juice

Garnish with a lime wedge

Add a dash of celery salt

Our family loves all things Buffalo Wing flavored

so this is a perfect fit

key lime poke cake

Key Lime Poke Cake

Serves: 12

Cake Ingredients

1  15.25 oz. yellow cake mix

1  3.4 oz package instant lemon pudding

1  c. water

1  c. canola oil

4  large eggs

2  tbsp. fresh key lime or regular lime juice

Glaze Ingredients

1  c. confectioners' sugar

2  tbsp. fresh lime juice

Frosting Ingredients

8 oz.  cream cheese (room temperature)

1/4 c. unsalted butter (room temperature)

2 c.    confectioners' sugar

1 tsp.  lime zest

1 tsp.  lime juice

1/2 c.  graham crackers (lightly crushed)

Cake

Heat oven to 350 degrees F.

Zest and then juice two limes.

Lightly coat a 9-by 13" glass pan with cooking spray.

In a large bowl, combine the cake mix, pudding, water, oil and eggs. Mix in the lime juice until fully incorporated. Transfer the batter to the prepared pan. Bake until set and a wooden pick inserted into the cake comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes, then use a fork to carefully poke holes into the cake.

Glaze:

In a bowl, combine 1 c. confectioners' sugar and 2 tbls. fresh lime juice. Slowly pour over the cake so that it seeps into the holes; let cool completely.

Frosting:

Using an electric mixer, beat 8 oz. cream cheese and ¼ c. butter with 2 c. confectioners' sugar until smooth. Beat in 1 tsp. lime zest and 1 tsp. juice. Frost the cooled cake.  Sprinkle with graham crackers and remaining zest.

{adapted from a recipe in Woman's Day Magazine}

carrot tops

My carrot-top grandchildren

like carrots

but not crunchy ones

Here is what I do to soften them a bit . . .

simmer baby carrots in water or white wine
for 15-20 minutes until a bit soft

{I used Pino Grigio as it was what was on hand}

empty a jar of bread and butter pickles 

and save the brine

fill the empty jar with the cooked carrots

return the sweet brine to the jar

and refrigerate for a few hours

these are also a nice addition to a relish tray

lemon chicken with broccoli

Lemon Chicken with Broccoli

Serves: 4

6 SmartPoints

{photo credit: knorr.com}

Ingredients
2 Tbsp all-purpose flour
1⁄2 tsp table salt, divided
1⁄4 tsp black pepper, freshly ground
12 oz uncooked boneless skinless chicken breast cut into pieces
2 tsp olive oil
1 1⁄2 cups fat-free reduced sodium chicken broth, divided
2 tsp minced garlic
2 1⁄2 cups uncooked broccoli, small florets
2 tsp lemon zest, or more to taste*
2 Tbsp fresh parsley, chopped
1 Tbsp fresh lemon juice


Instructions
Step 1: In bowl, combine 1 1/2 Tbsp flour, 1/4 tsp salt and pepper; add chicken and turn to coat.

Step 2: Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

Step 3: Put 1 cup broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 2 minutes until broccoli is crisp-tender. Remove broccoli and put with chicken

Step 4: In a small cup, stir together remaining 1/2 cup broth, 1/2 Tbsp flour and 1/4 tsp salt; add to skillet and bring to a simmer over low heat.

Step 5: Cook until sauce is slightly thickened, about 2-3 minutes. Stir in chicken, broccoli, and lemon zest; heat through.

Step 6: Remove skillet from heat and stir in parsley and lemon juice; toss to coat.

Serve over brown rice (1/2 cup rice = 3 SmartPoints)

*adapted from a weight watcher’s recipe

Cider Glazed Roast Pork with Apples, Sweet Potato, and Sage

Cider Glazed Roast Pork with Apples, Sweet Potato, and Sage
Serves 4  ~  8 SmartPoints

{photo credit epicurious}

4  boneless pork chops, trimmed of fat
2 tsp kosher salt, divided
1/2 tsp black pepper  
1 medium red onion, thinly sliced
1 uncooked sweet potato, diced
2 large Granny Smith apple, peeled, sliced
3 cloves garlic, crushed
1 tsp sage
1/2  tsp ground allspice
2 Tbsp olive oil, divided
2 Tbsp apple cider vinegar
1 cup apple cider
1 Tbsp unsalted butter

Preheat oven to 400°F. Pat pork dry; season with  salt and pepper.

In a large bowl, toss together onions, sweet potato, apples, garlic, sage,  1 tsp salt and allspice; drizzle with olive oil and toss to coat.

Heat remaining olive oil in a large  skillet over high heat.
Sear pork on both sides, 2-3 minutes per side.
Place chops on a cookie sheet that has been sprayed with cooking spray
Spoon apple mixture around pork
Roast until pork registers 145°F in center, 25-30 minutes.

Meanwhile: Place skillet on stove top over medium heat; add vinegar and cook, scraping up browned bits, 1 minute.
Add cider  and simmer to reduce to a syrupy texture; add butter and swirl skillet until it melts.
Drizzle cider glaze over top of pork chops

{adapted from a Weight Watchers Recipe}

cream cheese chicken chili

So simple yet so delicious

Slow Cooker Cream Cheese Chicken Chili

Number of Servings: 6

Ingredients

2 chicken breast  halves (frozen) 

1 cup chicken broth

1 can black beans, rinsed and drained

1 can corn, undrained

1 can RoTel, undrained

1 pkg ranch dressing mix

1 tsp caraway seeds (or cumin)

1 tbsp chili powder

1 tsp onion powder

1 (8 oz) pkg cream cheese

Directions

Drain and rinse black beans. Place chicken at the bottom of the crock pot.  Pour the broth, can of corn, RoTel and drained black beans over the chicken. Top with the ranch mix and seasonings. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-7 hours. Remove chicken, shred it and return it to slow cooker.  Cook for 1 more hour. Stir cream cheese into chili and serve.