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Baked Chicken with Butternut Squash and Grapes

15 Nov

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One peeled and sliced butternut squash

6 large bone in chicken thighs, trimmed of all the fat and half of the skin

20 grapes

2 tablespoons honey

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

One teaspoon salt

1/2 teaspoon black pepper

2 tablespoons oil

Mix everything together except the honey

Place it all in a pan with non stick foil on the bottom

Drizzle the honey on top

Bake at 350 degrees for one hour.

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The Top of a Pizza Soup

8 Nov

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This is a take off of my Roasted Tomato soup and a soup my friends had at Tavern on Main in Wakefield, R.I.

3 containers of grape tomatoes

6 ripe plum tomatoes cut into quarter size pieces

8 cloves of garlic

2 large sliced onions

6 to 8 tablespoons olive oil

3/4 teaspoon garlic powder

3/4 teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon sugar

Mix everything together and oven roast at 425 degrees until the tomatoes start to pop and the onions are soft.

Everything should get a nice light caramel glaze.

This takes at least twenty minutes but sometimes mine takes a lot longer because of the moisture in the tomatoes.

Take out of the oven and let cool.

Try not to eat everything now. This is too good.

Put everything into a food processor and pulse till smooth.

Strain into a soup pot and you have this beautiful creamy tomato liquid.

Turn the heat to medium low

Add 8 ounces grated mozzarella cheese

3 slices American cheese

2 slices Provolone cheese

One cup of 1/2 and 1/2 milk

Twenty basil leaves. My basil was very small so add ten big leaves but you do need more for garnish.

Adjust your salt now

Heat the soup just until the cheese is melted.

Place in a bowl with some fresh basil and fresh oregano on top

Serve with hot crusty bread maybe a meatball or sausage on the side.

Tavern on Mains soup had a smokey flavor. I’m sure you can get that same flavor by using a smoked cheese.

Melted gruyere is fabulous but very expensive.

My kids said this tasted just like the top of a pizza hence the name was born.

 

 

 

Wine Biscuits

5 Nov

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This is such an Italian biscuit in my house.

Every neighbor has a slightly different recipe.

This is my Moms recipe and I love it but I did change the wine.

One cup oil

One cup of a sweet red wine. My Mom would use whatever red wine she had on hand but I like the taste of the sweet red wine.

One cup of sugar

3 heaping tablespoons of baking powder

One teaspoon salt

4 cups all purpose flour

Mix everything together and kneed till the dough is soft.

Roll into long ropes on a floured surface.

I make my biscuits into hearts but you can make circles or sticks.

One egg beaten very well.

Place on a silpac and brush with the beaten egg  just to give the biscuits a nice glaze.

Place in a preheated 350 degree oven for 15 minutes then keep cooking in the oven till they are golden brown. This usually takes maybe a couple of minutes more.

Always look on the bottom of the biscuit to see if it is a good color.

Cool and place in a airtight container.

Serve with your best pot of tea or coffee.

 

Pesto Humus Pizza

19 Sep

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I never heard of pesto humus either.

I was in Stop and Shop just wandering around getting a couple of things and I found this.

Should I get it , shouldn’t I get it?

Well I did.

When I got home I tasted it and loved it.

Now what do I do with it?

Pizza was my first choice.

Roll out 8 ounces of pizza dough nice and thin.

Place it on a Crisco greased  pan

Spread half a container of the pesto humus on the dough.

Put 8 chopped sun-dried tomatoes on the humus.

Place 1/2 chopped red onion as your next layer

Fry one small package of mushrooms in two tablespoons oil.

Sprinkle with garlic powder, salt and red pepper.

Top with three or four big handfuls of shredded mozzarella cheese.

Bake in a 475 degree oven for 10 minutes or until the bottom crust is crisp and brown.

This was really easy and delicious.

Next time I may add artichokes, olives and feta cheese.

 

Dairy Free Brownie Cookies

4 Sep

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I found another recipe for my grandchild who is allergic to dairy.

I’m so happy because he loves chocolate.

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 teaspoon kosher salt. Only use kosher salt or else it will be too salty.

2 egg whites

One whole egg

8 ounces of dairy free chocolate morsels

Sift the sugar, cocoa and salt together.

Set aside.

Beat the egg whites until they are whiter but not stiff.

Add the whole egg and mix  into the whites

Add the dry ingredients and mix well.

It forms a pretty, silky chocolate batter.

Add the chips and fold them into the batter.

Drop one full tablespoon on a baking pan coated with parchment paper or a Silpak.

Place the cookies at least two inches apart.

Bake at 350 degrees for 14 minutes.

I did not grease the baking pan but when I made my second batch I did spray the silpak just a little.

These cookies only have the fat from the dairy free chips so they do stick a little.

Wait till they are cool before removing them from the pan.

The cookie is chewy and delicious.

 

Sliced Oven Fried Potatoes with Goat Cheese

30 Aug

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OMG this recipe is a must make.

It is a Bobby Flay recipe that I changed just a little but his salad dressing is a do not touch delicious.

6 large red and white potatoes

Kosher salt

2 tablespoons oil

Dressing

1/2 cup balsamic vinegar

2 cloves garlic

4 teaspoons Dijon mustard

1/2 cup basil leaves

1 1/2 cup oil

Fresh ground pepper

Put all the dressing ingredients into a blender and swirl till smooth.

Set aside.

12 ounces goat cheese

6 tablespoons chopped chives

Heat your oven to 450 degrees

Slice the potatoes into 1/4 inch slices

Lightly oil a non stick foil lined baking pan

Arrange the potatoes on the pan but do not overlap

Sprinkle with Kosher salt

Bake till the tops start to brown then turn over to brown the other side.

Place the potatoes on a paper towel to drain any oil.

Take one tablespoon of goat cheese and spread it on each potato.

Put the potatoes back in the oven and melt the cheese just a little.

Take out and drizzle with the dressing and the chives.

I served these on a bed of greens.

I also didn’t have any chives so I diced up a red onion.

Bobby Flay made beautiful potato stacks but these are open face so I can eat more.

Thank you Bobby Flay.

 

 

Shrimp and Vegetable Salad

20 Aug

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Salad can be anything but I decided to include everything.

I just get carried away when I am not following a recipe.

The vegetables are so good now that I couldn’t decide what to choose.

So, just get a pretty platter out and starting filling it.

I steamed almost everything.

Green beans, Brussel sprouts and edamame.

I did roast red peppers with oil and garlic.

I also stir fried zucchini.

Sliced a large cucumber

Boiled two pounds of shrimp, garnish with lemon slices.

Serve with cocktail sauce for the shrimp and a dijon vinegrette dressing for the vegetables.