Archive | October, 2016

Halloween Clementines

31 Oct

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I never give away fruit but I had to make these.

They are on Pinerest and  took ten minutes to make.

I am using them for a centerpiece and will give out candy because it is Halloween.

One bag of clementines or oranges

Two black sharpies

Free hand draw a face on each orange.

The marker may start to fade from the oil on the fruit so use the other one.

Really cute idea, healthy and inexpensive

Happy Halloween

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Poached Chicken with Lemon Gravy

28 Oct

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Rachel Ray knocks it out of the park.

She has some great recipes and I have tried alot of them.

I am trying not to eat fried foods so this chicken recipe was perfect. I did change it a little, not too much just a little.

12 chicken tenders

1 sliced onion

2  sliced celery ribs

1 carrot

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons butter

1 diced shallot

3 cloves diced garlic

3 tablespoons flour

1/4 teaspoon thyme

1/2 cup white wine

1 lemon, zested

1 large lemon or two small, juiced

12 caper berries

1/3 cup light cream, optional

Put the chicken on top of the onion, celery and carrot

Cover with enough water to just cover the chicken

Add 1/2 teaspoon salt.

Bring to a boil and then simmer for 15 minutes.

Make sure the chicken is cooked.

Strain the chicken and save 2 cups of the poaching liquid and all the vegetables.

Set everything aside.

Melt the butter in the skillet and add the garlic and shallots.

Cook till soft

Add the flour and mix well. Stir constantly for one minute.

Add the wine and thyme. Mix well for one minute.

Add the lemon juice, zest and poaching liquid.

Simmer till it is slightly reduced.

If you are using the cream, add it now.

Adjust your salt and pepper to taste.

Cut the chicken into slices and add to the gravy

Add the caper berries.

Boil one pound of sausage tortellini. Drain and add some of the gravy on top

Add the chicken and vegetables on the side of the pasta.

Sprinkle with grated cheese.

Serve with roasted asparagus.

I also took two chicken tenders plus some of the celery and carrots and made a delicious chicken salad  with a little mayonaise and about ten grapes.

I love recipes that can make two meals.

 

 

 

 

 

Roasted Cauliflower with Caper Vinaigrette

21 Oct

I could drink this salad dressing but instead I will put it on everything.

2/3 cup olive oil

One tablespoon drained capers

2 tablespoons chopped shallots

2 cloves chopped garlic cloves

1/3 cup red wine vinegar

One teaspoon whole grain Dijon mustard

Salt and pepper to taste

Put the garlic and shallots in the magic bullet and pulse till almost smooth

Add the oil, vinegar and mustard and pulse till the dressing is smooth

Add the capers for a two second pulse.

Thats it.

One head of cauliflower cut into florets

2 tablespoons olive oil

1/2 teaspoon salt and pepper

Preheat the oven to 400 degrees.

Mix the cauliflower, oil, salt and pepper together making sure to coat the cauliflower with the oil.

Place on a pan lined with foil. Easy cleanup.

Roast for 30 minutes checking after 20 minutes to turn cauliflower over.

You want a light brown crust to be on the cauliflower.

Place a big handful of arugula or spinach on a plate and place the cauliflower on top.

Drizzle the caper dressing on top.

I baked about eight shrimp and served them with the cauliflower

I also serve this vegetable salad with fish, pork and chicken.

Frying Peppers

20 Oct

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My wonderful neighbor came over with these delicious garden peppers.

My Mom used to make these when she had sausage and meatball sandwiches for supper. The best supper ever.

Wash all the peppers and dry well. If you don’t the peppers will splatter more then usual.

Take all the seeds out of the peppers.

I had about twenty peppers

Put 1/2 cup olive oil in a frying pan and heat

Add ten cloves of garlic

Add 1/4 teaspoon garlic powder

Add the peppers and let cook till the peppers are soft and lightly brown.

Use your splatter screen because the oil will splatter from the pepper moisture.

Season with salt

Serve alone but these peppers make a delicious omelette with cheese and of course lay one on any sandwich.

I love them right out of the pan on a piece of bread before I serve them.

Save the oil to reuse it for a salad or frying anything else.

Fancy Tuna Salad

17 Oct

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This is so pretty but it does take some time.

I serve it with two dressings.

One is a lemon garlic dressing and the other is a balsamic dressing.

I have also served it with a dijon dressing

The star of the salad is the fresh sashimi grade tuna fillets

4  thick tuna fillets

6 hard boiled eggs

Two cups multicolor potato salad

One pound steamed and salted french green beans

Two cubed and roasted sweet potatoes

One small red onion sliced thin or four diced scallions

Three  sliced pickling cucumbers

One basket of grape tomatoes

Two handfuls arugula

Two handfuls baby spinach

Two handfuls romaine lettuce

Twenty olives

4 ounces of good crumbled blue cheese

Twelve pepper dew peppers

Rub the tuna with good olive oil

Season the tuna with salt and pepper

Grill or pan sear on a hot element for about 2 to3 minutes on each side.

I like my tuna rare but cook longer if you want it more well done.

Set aside to cool

Mix all the greens and place on a big platter

Start making rows

First the potato salad, I made a fast German vinegar potato salad

Then the pepper dews

Save the center for the tuna

Slice the tuna so it is easier to pick up with the vegetables

The green beans

The sweet potatoes

Place the eggs around so they look pretty

Place the blue cheese in corners or you can make a row of its own

Scatter the olives

Place the scallions on top

Place the cucumber slices around the edge of the entire salad

Serve with fresh pita chips or a crusty bread

You can add another cheese or different vegetables.

This is a great make ahead salad for lunch or dinner.

This probably serves at least six .

Use salad tongs that grip well so you can easily pick and choose what you want from the salad

 

 

Creamy Tortellini Soup

14 Oct

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This soup was delicious and I just kept on adding things that made it better.

3 Tablespoons butter

1 large diced yellow onion

3 cloves minced garlic

2 large thinly sliced carrots

1 tablespoon salt

1/4 teaspoon black pepper

1/4 cup flour

6 cups chicken broth

2 packages (12 ounces)  meat or cheese tortellini. Cooked separately and set aside.

2 big handfuls of fresh spinach

2 cups broccoli  bite size florets

One cup 1/2 and 1/2 or milk

5 slices American cheese

Melt butter in a soup pot

Add the onion, carrots,garlic, salt and pepper until they are soft

Whisk in flour

Slowly add the broth and keep on whisking

Bring to a boil

Add the spinach, broccoli and tortellini

Add the cream and cheese

Simmer everything till it is hot and the cheese is melted

Adjust your salt and pepper

Serve this with a small salad and crusty bread

 

Angies Beef Salad

12 Oct

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My Mom has been making this salad since I was young and it was always one of my favorites.

2 to 3 pound chuck or brisket beef roast.

One thinly sliced very large onion or two medium.

One cup chopped Italian parsley

3/4 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

3/4 cup red wine vinegar

1/4 cup apple cider vinegar

1/4 cup olive oil

Salt and pepper the beef

Bake at 375 degrees till medium well

Let rest for 30 minutes

Slice into fine thin strips cutting off any fat and grizzle.

Mix everything together

Taste to see if you need more salt.

Serve warm or room temperature with crusty Italian bread.

You can also use any leftover meat.

Sometimes I add pepperoncini peppers, olives and tomatoes.