Crispy Deep-Fried Ribs

Prep / Total time :  3 hours  45 minutes  ... Makes 6 to 8 servings
One reason these ribs are so impossibly good is that they're braised for hours and then deep-fried so they're super-crisp. The sauce—which includes ketchup and plenty of garlic—was originally concocted for chicken wings.

14 ................................large garlic cloves—8 peeled and smashed, 6 minced
1/2 ...............................cup sliced fresh ginger plus 1/4 cup minced (6 ounces total)
6 ..................................scallions, thinly sliced, white and green parts separated
4 ..................................star anise pods
3.................................. cups soy sauce
2.................................. quarts water
2.................................. cups ginger ale
1/2............................... cup dry white wine
             Strips of zest and juice from 1 navel orange
1.................................. cup granulated sugar
1/2 ...............................cup cilantro stems plus 1/4 cup coarsely chopped cilantro
3 ..................................racks of baby back ribs (5-1/2 pounds)
1/4 ...............................cup vegetable oil, plus more for frying
2.................................. cups lightly packed brown sugar
1.................................. cup ketchup
1 ...................................teaspoon crushed red pepper
1/2 ................................cup all-purpose flour
1/2 ................................cup cornstarch
　
　
1.     Preheat the oven to 400°. In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems. Set the pan over 2 burners and bring to a boil over moderately high heat.
2 .     Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender. Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes. Discard the braising liquid.
3 .      Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to a large bowl.
4 .      In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375°. In a large bowl, whisk the flour with the cornstarch. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat. Pile on a platter and serve hot.
Make ahead :      The recipe can be prepared through Step 3; refrigerate the ribs and sauce separately for up to 2 days.
TIP:
Cocktail Match Cosmopolitan with a splash of watermelon juice.
Pairing :
Zinfandel, with its voluptuous berry-driven flavor and modest tannins, makes a nice match for these equally over-the-top ribs. While the greatest Zinfandels are often single-vineyard wines from ancient vines, some moderately priced California Zins instead gain complexity by blending fruit from different regions
Heart  healthy

Blueberry-Lemon Pound Cake

For best enjoyment , eat cake the same day it's baked

Ingredients:

1/2 cup unsalted butter, plus extra for pan, room temperature
1 cup (7 oz) granulated sugar
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups (6 oz) cake flour
½ cup quality heavy whipping cream
1 lemon, zested and juiced
1 cup fresh blueberries
1 cup powdered sugar


Directions
Preheat oven to 350 degrees F. Grease a 9×5 loaf pan with butter and dust with flour, set aside.
Cream the butter and sugar on medium-high speed for five minutes, until light, creamy and fluffy. Add eggs one at a time, mixing well after each. Mix in the vanilla. Sift in half of the flour, beat on low until blended, then add the cream and blend again until mix. Sift in the remaining flour and mix just until blended. Add the lemon zest and mix on low until incorporated and batter is smooth. Fold in the blueberries and spread batter into prepared pan.
Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean. Remove from pan and cool completely on a wire rack.
Once cool, whisk together 1 tablespoon of the fresh lemon juice and the powdered sugar until smooth. Drizzle over the cake and let it set for half an hour before serving. Best served same day.


Awesome pound cake; take a well deserved break and put your feet up.

Old-Fashion Meatloaf

                                 Makes 6 to 8 servings
This Southern meatloaf recipe features Creole and Greek seasonings and a hint of garlic. A few tablespoons of Worcestershire sauce spice up the traditional ketchup topping.

1 ................tablespoon butter
3 ................celery ribs, finely chopped 
1/2 .............large onion, finely chopped
2 ................pounds lean ground beef 
2 ................tablespoons Worcestershire sauce, divided
1/2 .............cup Italian-seasoned breadcrumbs
1/3 .............cup ketchup 
2 ................teaspoons Creole seasoning
1 ................teaspoon Greek seasoning
1 ................teaspoon garlic powder
2 ................large eggs, lightly beaten
1 ...............(8-ounce) can tomato sauce 
3 ...............tablespoons tomato paste
1............... tablespoon ketchup
       Garnish: chopped fresh flat-leaf parsley


1 .      Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender. 2 .      Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
3 .    Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
TIP:
I   used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.

Chili Topped Potato

                                       Makes 4 servings

 1 ......................pound ground chuck

1 ......................onion, chopped

1 .....................(16-ounce) can pinto beans, un-drained

1 .....................(15 1/4-ounce) can whole kernel corn, drained

1 .....................(14.5-ounce) can diced tomatoes, un-drained

1 .....................(10-ounce) can diced tomatoes and green chiles, un-drained

1 .....................(1 1/4-ounce) envelope taco seasoning mix

1 .....................(1-ounce) envelope Ranch-style dressing mix

2 .....................cups water

4..................... large baking potatoes
Toppings: shredded Cheddar cheese, sour cream, chopped green onions 

1 .            Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.
2 .            Scrub potatoes; prick several times with a fork.
3 .            Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.

NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.
Heart healthy

Hamburger Steak With Sweet Onion-Mushroom Gravy

                                Makes  4  servings
This beef recipe makes the most of your busy weeknights. You can make the patties ahead, then simply thaw in the fridge overnight before using.

2 .................honey-wheat bread slices
1 .................pound ground round
1 .................large egg, lightly beaten
2 .................garlic cloves, minced
1/2 ..............teaspoon salt
1/2 ..............teaspoon freshly ground pepper
1 .................(1.2-oz.) envelope brown gravy mix
1 .................tablespoon vegetable oil
1 .................(8-oz.) package sliced fresh mushrooms
1.................. medium-size sweet onion, halved and thinly sliced
　
1.           Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.
2.         Whisk together brown gravy mix and 1 1/2 cups water.
3.          Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

TIP: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.

Heart Healthy
　

Honey-Chili Chicken Wings

Prep / Total time : 1 hours 15 minutes ... Serves  4

4 ....................pounds chicken wings
1/4 ................cup extra-virgin olive oil
                 Salt and freshly ground pepper
1/4............... cup unseasoned rice vinegar
1 ..................teaspoon crushed red pepper
1/2 ..............cup honey
2................. tablespoons soy sauce
2................. scallions, thinly sliced

1 .         Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp. 2 .        Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce.
3 .        In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve.

Pairing: ............Supple, blackberry-rich Merlot.
Heart Healthy

Chocolate Bundt Cake with White Chocolate Icing

Prep Time :  10 minutes  .... Bake time : 40 minutes

CAKE:
1 .................  package (18.25 ounces) chocolate cake mix
3 .................whole eggs  or 3/4 cup cholesterol-free egg substitute
3 .................jars (2-1/2 ounces each) pureed baby  food prunes
3/4 .............cup warm water
3 ................teaspoons  instant  coffee coffee granules
2 ................tablespoons  canola oil

GLAZE
1/2 ............cup white chocolate  chips
1 ...............tablespoon milk

1.           Preheat oven  to 350*F . Lightly  grease  and flour  Bundt pan ; set aside .
2 .         Beat all ingredients  except  white chocolate  chis  and mild in large bowl  with electric mixer  at high speed  2 minutes . Pour into prepared pan . Bake  40 minutes  or until  toothpick  inserted  in center  comes out clean ; cool  10 minutes  . Invert  cake  onto serving  plate ; cool completely .
3 .         To prepare glaze , combine white chocolate  chips and milk  in small  microwavable bowl . Microwave  at MEDIUM  (50% power) 50 seconds ; stir . Microwave  at Medium at additional  30 seconds intervals  until chips  are completed  melted ; stir well after  each 30-second interval .
4 .          Pour  warm  glaze  over cooled cake  . Let stand  about 30 minutes  . Garnish as desired ; serve.

TIP :
To grease and flour  cake pans  , use a paper towel . wax paper or  your fingers  to apply a thin , even layer of shortening  . Sprinkle  flour onto the grease  pan ; shake  or tilt  the pan  to coat evenly  with flour , then tap lightly  to remove excess .
Heart Healthy

Cranberry-Apple Strudel

 

  Makes  8 servings

Butter-flavored nonstick cooking spray
1 ...................tablespoon  margarine
1 ...................tablespoon  packed light brown sugar
2 ...................medium Golden Delicious apples , cored , peeled  and diced
1/4 ................cup raisins
1 ...................can (16 ounces) whole-berry cranberry sauce
6 ...................sheets phyllo dough
3 ...................tablespoons  graham cracker crumbs , divided
1/4 ................cup toasted  almonds , chopped

1 .          Preheat oven  to 375*F . Spray cookie sheet  with cooking spray . Set aside . Melt margarine  in large saucepan  over medium heat . Add brown sugar  ; bring to a boil . Add apples  and raisins  ; cook 10 minutes  or until apples  can be easily  pierce with a folk . Remove from heat . Add cranberry sauce ; mix  well . Set aside .
2 .         Place 1 sheet of phyllo on piece  of parchment  paper with narrow  side  farthest away . Spray  phyllo  with cooking spray  ; sprinkle  1/2 tablespoon graham cracker  crumbs on phyllo . Overlap  second sheet  of phyllo  over first sheet  about 1-inch  down on down from top . Spray with cooking  spray ; sprinkle  with 1/2 tablespoon crumbs . Continue  overlapping  with remaining phyllo  and crumbs , spraying  with cooking spray  between each layer .
3 .          Spoon cooled  cranberry mixture  into center  of phyllo  . Sprinkle  chopped  almonds over mixture . Fold bottom  and sides  of phyllo  to cover mixture  , forming an envelope . With floured  hands , roll filled phyllo  , jelly roll fashion , to form a strudel . Place  strudel  on prepared  cookie sheet . Spray  top with  cooking spray . Make 8 diagonal  cuts across  top of strudel . Bake  12 to 15 minutes  or until lightly browned .
4.          Cool on rack 30 minutes   Cut  crosswise into 8 pieces .
Heart healthy

Spicy Roast Chicken

                   Prep / Total : 2 hours  45 minutes
CHICKEN:
1/4 ................cup Dijon mustard
1/2 ................tablespoon water
1/2 ................tablespoon ancho chile powder
5 ...................garlic cloves , minced
3 ...................tablespoons finely chopped sage
3 ...................tablespoons extra-virgin olive oil
                  salt and freshly ground black pepper
1 ....................4 pound chicken
2 .....................tablespoons pickled jalapeno peppers , sliced , plus 1/4 cup of the brine strained into a spray bottle
2 .....................tablespoons chopped parsley
1 .....................tablespoon fresh lemon juice
2 .....................tablespoons unsalted butter
TOPPING:
2 ....................garlic cloves , smashed
2 ....................tablespoons extra-virgin olive oil
1 ....................cup fresh bread crumbs
                   Finely grated zest of 1 lemon
1/4 .................tablespoon chopped parsley
1/4 .................teaspoon cayenne pepper
                           Salt

1 .          Preheat the oven to 350*F. In a blender , puree the Dijon mustard , water , chili powser , half of the garlic , 1 tablespoon of the sage , 1/2 teaspoon of the oil and 1/2 teaspoon each of the salt and pepper . Place the chicken breast side up in an oven-proof skillet ; coat with the mixture .
2 .          Bake the chicken for 1 hour and 20 minutes or until cooked through . Spray the chicken with the jalapeno brine ; bake for 5 more minutes . Let rest for 10 minutes .
3 .         In a skillet , cook the jalapenos , parsley , lemon juice , the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant .
4 .        In a skillet , brown the garlic in the oil over moderate heat ; discard the garlic . Add the bread crumbs , zest , parsley and cayenne pepper and stir until the crumbs are crisp . Season with salt .
5 .         Top the chicken with the jalapeno butter , sprinkle with the crumbs and serve.
TIP :
Serve with a fruity , full-bodied Chardonnay , such as Ferrari-Carano from Nappa Valley .
Heart Healthy  

Tex-Mex Chicken Chili with Lime

Prep / Total time : 1 hour ... Makes 3 quarts

Store-bought rotisserie chicken shortcuts the cook time , while white ale adds spice , body and flavor


  1 .....................tablespoon butter
2 .....................tablespoons olive oil
1 .....................large white onion, diced
1                      medium-size red onion, diced 
1......................poblano or bell pepper, seeded and diced
1 .....................red or green jalapeño pepper, seeded and diced
1 .....................large sweet potato, peeled and chopped
2 .....................teaspoons ground cumin
2 .....................teaspoons chipotle powder
2 .....................teaspoons kosher salt
3 .....................garlic cloves, minced
2                      (16-oz.) cans navy beans, drained
1..................... (12-oz.) bottle white ale
4 .....................cups shredded deli-roasted chicken
4 .....................cups chicken broth 
TOPPING:
Lime Cream , fresh cilantro , green onions  , lime wedges  (recipe below)

1.          Melt butter with oil in a Dutch oven over medium heat. Add white onion and next 7 ingredients, and sauté 8 minutes or until translucent. Add garlic, and cook 30 seconds.
2.         Stir in beans and beer, and cook 5 minutes or until liquid is reduced by half. Add chicken and broth; bring to a boil over high heat. Reduce heat to medium-low, and simmer 30 minutes until thickened. Serve with desired toppings.
TIP :
Blue Moon Belgian White Wheat Ale.
                            *** LIME CREAM***
Top your favorite chili with lime cream ... it's sour cream with a little zing .
This recipe goes with Tex-Mex Chicken Chile with Lime
                         Makes 1 cup
1................cup sour cream
1 ...............lime
salt to taste
Combine sour cream and zest and juice of lime .
Season with salt to taste
Heart Healthy

Cubs' Video Club

 



 

 

 

 

 





Pork Chops Oreganata

Make 4 servings (serving size : 1 pork chop)

Marinate pork for 30 minutes , then broil quickly for a delicious , saucy dinner in no time .

1 ..................tablespoon extra -virgin olive oil
2 ...................teaspoons grated lemon rind
2 ...................tablespoons fresh lemon juice
1 ...................teaspoon chopped fresh oregano
3 ...................garlic cloves , minced
4 ...................(4 ounces) boneless pork chops
1/2 ................teaspoon kosher salt
1/4 ................teaspoon freshly ground black pepper
    **cooking spray**

1.        Combine first 5 ingredients in an 11x7-inch baking dish . Add pork , turning to coat . Let stand 30 minutes , turning pork occasionally .
2 .        Preheat broiler .
3 . Remove pork from baking dish ; discard marinade . Sprinkle pork evenly with salt and pepper . Place pork on a broiler pan coated with cooking spray . Broil 4 minutes on each side or until done .
TIP:
While the pork marinates , prepare a warm bulgur salad . Combine 3 cups hot cooked bulgur and 5 ounces baby spinach ; cover and let stand 15 minutes or until   spinach wilts . Stir in 1 cup halved celery tomatoes , 3 tablespoons fresh lemon juice , 2 tablespoons extra-virgin olive oil , 1/2 teaspoon salt and 1/4 teaspoon black pepper . Sprinkle with 1/4 cup (1 ounce) crumbled feta cheese .
Heart healthy

Shiitakes and Tofu Steaks

                         Total time : 45 minutes ... serves 4

　
1......................(14 ounce) package extra-firm tofu , drained
3 ......................tablespoons dark sesame oil divided
3 ......................tablespoons lower-sodium soy sauce , divided
1 ......................cup julienne -cut red bell pepper
1 ......................cup matchstick-cut carrot
1/8 ...................teaspoon salt
4 ......................garlic cloves , thinly sliced
1 ......................(5 ounce) package pre-sliced shiitake mushrooms
1/2 ....................cup organic vegetable broth
1 .......................tablespoon honey
2 .......................teaspoons sherry vinegar
1/2 ....................teaspoon crushed red pepper
*** cooking spray ***

1 . Cut tofu in half crosswise and again in half lengthwise . Pierce tofu liberally with a folk . Place in a shallow dish . Combine 1 tablespoon oil and 1 tablespoon soy sauce in a small bowl . Pour soy mixture over tofu ; let stand 15 minutes , stirring once . Set aside .
2 . Heat a large nonstick skillet over medium-high heat . Add 1 tablespoon oil; swirl to coat . Add bell pepper , carrot and salt , saute 3 minutes . Remove from pan . Add remaining 1 tablespoon oil ; swirl to coat . Add garlic and mushrooms ; saute 4 minutes . Add 2 remaining tablespoons soy sauce , broth and next 3 ingredients . Simmer 3 minutes or until thickened . Remove from heat .
3 . Remove tofu from marinade , reserve marinade . Heat a grill pan over high heat . Coat pan with cooking spray . Add tofu to pan ; cook 3 minutes on each side , basting occasionally with reserved marinade . Arrange 1 tofu steak on each side of 4 plates ; top each serving with about 1/3 carrot mixture and about 2 tablespoons mushroom mixture .

Heart healthy  

Creamy Caramel-Pecan Rolls





Gooey delicious treat for the caramel addict. Lovely served warm on a cold day with hot chocolate, when the kids get home....Pretty high on my list of comfort foods



Creamy Caramel-Pecan Rolls

Ingredients

1 1/4

cups sifted powdered sugar

1/3

cup whipping cream

1

cup coarsely chopped pecans

1/2                                   

cup packed brown sugar

1

tablespoon ground cinnamon

2

16 ounce loaves frozen white bread dough or sweet roll dough, thawed

3

tablespoons butter or margarine, melted

3/4

cup raisins

Directions

1. Grease two 9 x 1-1/2-inch round baking pans; set pans aside. For topping, in a small bowl stir together powdered sugar and whipping cream; divide evenly between prepared baking pans. Sprinkle pecans evenly over sugar mixture.
2. In another small bowl stir together brown sugar and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle. Brush with melted butter; sprinkle with brown sugar-cinnamon mixture. If desired, sprinkle with raisins.
3. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place, cut sides down, on topping in pans.
4. Cover; let rise in a warm place until nearly double (about 30 minutes). Break any surface bubbles with a greased toothpick.
5. Bake in a 375 degree f oven for 20 to 25 minutes or until golden brown (if necessary, cover rolls with foil the last 10 minutes of baking to prevent overbrowning). Cool in pans on a wire rack for 5 minutes. Carefully invert rolls onto a serving platter. Serve warm. Makes 24 rolls. 

Cream Caramel Cake

Cream Caramel Cake

Ingredients

1

cup butter

5

eggs, separated

1

cup buttermilk

3

cups sifted cake flour

1

teaspoon baking powder

1

teaspoon baking soda

1/8

teaspoon salt

2 1/2

cups sugar

5

tablespoons total mocha syrup, coffee liqueur, and Irish cream liqueur*

2

teaspoons vanilla extract

1

recipe Irish Cream Frosting

Directions

1. Allow butter, egg yolks, egg whites, and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside. In a bowl stir together flour, baking powder, baking soda, and salt. Set aside. Preheat oven to 350 degrees F.
2. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until well combined. Beat in egg yolks one at a time. Beat on high speed for 5 minutes.
3. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. In a bowl combine mocha syrup, coffee liqueur, Irish cream liqueur, and vanilla. Gently stir into cake batter.
4. Thoroughly wash beaters. In a mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; fold remaining egg whites into egg yolk mixture.
5. Divide batter among prepared pans. Bake for 20 to 25 minutes or until tops spring back when touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool thoroughly on racks.
6. To assemble cake, place one cake layer on a serving plate. Spread top of cake with 3/4 cup of the Irish Cream frosting. Top with a second cake layer. Spread top of cake with 3/4 cup frosting. Top with remaining cake layer. Spread remaining frosting on top and sides of cake. Makes 12 to 16 servings.

Strong brewed coffee may be substituted for the liqueurs.

Irish Cream Frosting

Ingredients

1

cup butter

8

cups powdered sugar

6

tablespoons total: mocha syrup, coffee liqueur, and Irish cream liqueur*

2

tablespoons vanilla

Directions

1. In a mixing bowl beat butter with an electric mixer on medium to high speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in mocha syrup, coffee liqueur, and Irish cream liqueur.* Beat in vanilla. Gradually add remaining powdered sugar, beating until smooth and of spreading consistency.

Voila! Delicious cake. Your popularity will soar...You are a genius

Chicken 'n' Biscuits in a Pot

Prep / total Time : 1 hour 15 minute ... Make 6 servings

The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish

6 ..................tablespoons unsalted butter
2 ..................shallots , thinly sliced
1/2 ...............pounds shiitake mushrooms , stemmed and thinly sliced
1 ..................large carrot , cut into 1/3-inch chunks
1/2 ...............cup dry white wine
1-1/4 ............cups plus 1 tablespoon self-rising flour
2-1/2 ............cups low-sodium chicken broth
salt
Freshly ground pepper
3 ...................cups shredded rotisserie chicken
1/2 ................cup frozen baby peas
1 ...................tablespoon chopped sage
1 ...................tablespoon chopped thyme
1/2 ................cup plus 2 tablespoons whole milk

1.          Preheat oven to 425*F. In a large dutch  oven or enameled cast-iron casserole , melt 2 tablespoons of the butter . Add the shallots , mushrooms and carrots chunks and cook over moderate heat , stirring until the shallots and mushrooms are softened , about 8 minutes . Add the wine and cook until completely evaporated , about 1 minute . Stir in the 1 tablespoon of flour and the broth and bring to a boil . Season with salt and pepper . Simmer  until thick , about 3 minutes . Stir in the chick peas .

2 .           In a food processor , combine the remaining 1-1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme ; pulse 5 times . Add the milk ; pulse just until soft dough forms .

3.           Using a small ice cream scoop or a tablespoon , scoop 20 balls of dough over the chicken stew . Bake in the center of the oven for 25 minutes . Turn on the broiler and broil for 1 to 2 minutes , until the biscuits are golden . Let rest for 5 minutes before serving .
TIP :
Serve with a fragrant , full bodied California white wine .
Heart Healthy

Skillet Cornbread with Corn Relish

Prep / Total time : 50 minutes ... Makes one 10-inch round cornbread

Corn relish provides all the seasoning required for this slightly sweet cornbread . The relish also adds heft , making the cornbread substantial enough to serve as a vegetarian lunch with a green salad and some sliced tomatoes .

1................stick unsalted butter
1...... .........cups all-purpose flour
1-1/3 ........cup stone-ground yellow or white corn meal
1 ...............tablespoon baking powder
1 ...............tablespoon sugar
2 .............. teaspoon kosher salt
2 ...............large eggs , lighty beaten
1-1/4 .........cups milk
1-1/2 .........cups well-drained corn relish with roasted peppers (recipe below)

1.           Preheat the oven to 425*F . Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter .
2 .         In a large bowl , whisk the flour with the cornmeal , baking powder , sugar and salt . In a large glass measuring cup , melt the remaining 6 tablespoons of butter in a microwave oven . Whisk in the eggs and milk until blended . Add the liquids ingredients and the corn relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened .
3 .         Scrape the batter into the hot skillet and spread it evenly. Bake in center of the oven for about 35 minutes , until corn bread is golden and a toothpick inserted into the center comes out clean . Transfer the skillet to a rack and let the corn bread cool for about 29 minutes . Cut into squares and serve .
TIP :
Make ahead : The cornbread can be wrapped in foil and refrigerated for 3 days . Re-warm the corn bread before serving .

Corn Relish  with Roasted Peppers

Prep / Total time : 1 hour 50 minutes ..... Makes 4 pints

This fresh , jalapeno-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have . Use it as a stand-in for fresh corn in succotash or chowder . It's awesome on hot dogs too.


12 ...........ears of corn , shucked
1 .............red bell pepper
1 .............green bell pepper
4 ............jalapenos
1-1/2 ......cups sugar
1 ............Spanish  onion , finely diced
2 ............tablespoons whole grain whole-grain mustard
Salt

1 .         Fill a large bowl with ice water . In a large pot of boiling water , cook the corn until the kernels become slightly translucent , about 3 minutes . Transfer the corn to the ice water ; let drain. Drain the corn and pat dry . Cut off the kernels .
2 .        Roast the bell peppers and jalapenos over a gas flame , turning until charred all over , about 5 minutes . Transfer to a bowl , cover and let cool slightly . Peel , stem and seed the peppers and jalapenos . Cut the bell peppers into 1/2-inch dice and the jalapenos into 1/4-inch dice .
3 .       In an enameled cast-iron casserole , combine the vinegar and sugar and bring to a boil , stirring . Add the corn , peppers , jalapenos , onion and mustard and bring to a boil . Simmer for 15 minutes . Season with salt and let cool .
4 .       Ladle the corn relish into four 1-pint jars canning jars and refrigerate for up to 3 months .  
Heart Healthy

Mango-Carrot Cake....MMMMMMM

 

Carrot cake, meet juicy mango. The sweet fruit brings irresistible tropical notes and incredible moisture to this gorgeous and easy cake. A layer of quick cream cheese frosting adds delicious zip.


Makes: 12 servings

Prep 40 mins... Bake 350° 25 mins to 30 mins... Cool 10 mins... Cook 3 mins to 4 mins

Ingredients

• 2  cups  all-purpose flour
• 1  tablespoon  baking powder
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground nutmeg
• 1/2  cup  butter, softened
• 1  cup  granulated sugar
• 2  eggs
• 1 1/4  cups  refrigerated mango juice blend (such as Odwalla Mango Tango or Naked Juice Mighty Mango)
• 3  cups  finely shredded carrot
•  Carrot ribbons*
• Cream Cheese Frosting
• 1 8  ounce package  cream cheese, softened
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla
• 4  cups  powdered sugar

Directions

1. Preheat oven to 350 degrees F. Grease and flour two 8x1 1/2-inch round cake pan; set aside. In a medium bowl combine flour, baking powder, salt, and nutmeg; set aside.

2. In a large mixing bowl beat butter on medium-high speed for 30 seconds. Gradually add granulated sugar; beat until combined. Beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and 3/4 cup of the mango juice; beat on low after each addition just until combined. Stir in shredded carrot. Pour into prepared pan.

3. Bake 25 to 30 minutes or until golden and a wooden pick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. Place remaining 1/2 cup mango juice blend in a small saucepan; bring to boiling. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/4 cup. Remove from heat; cool. Frost top of one cake layer with Cream Cheese Frosting. Top with remaining cake layer; frost as desired. Drizzle with reduced juice; top with carrot ribbons.

Frosting:

4. In a large mixing bowl beat cream cheese and 1/4 cup butter until smooth. Beat in vanilla. Gradually beat in powdered sugar.

 Carrot Ribbons

• Use a vegetable peeler to thinly slice carrots lengthwise. Place in a bowl of ice water for at least 30 minutes. Drain and pat dry with paper toweling.

For a Three Layer Cake:

• Increase the batter by 1/2 to make a three-layer cake using the following amounts: 3 cups flour, 1 1/2 tablespoons baking powder, 3/4 teaspoon salt, 1/4 teaspoon ground nutmeg, 3/4 cup butter, 1 1/2 cup granulated sugar, 3 eggs, 1 1/2 cup mango juice (using 1 cup in the cake and 1/2 cup for the topper) and 4 1/2 cups finely shredded carrots. Divide the batter into three 8x1-1/2 inch pans and bake as directed. Double the frosting recipe in order to frost the top and sides of the cake.

Cheese Stuffed Shells

Makes  12 serving .... can freeze up to  2 months

1 ..............pound bulk Italian sausage
1 ..............large onion , chopped
1...............package (10 0unces) frozen chopped frozen spinach , thawed and squeezed dry
1 .............package (8 ounces) cream cheese , cubed
1 .............egg lightly beaten
2 .............cups (8 ounces) shredded cheddar cheese
1 .............cup 4% cottage cheese
1 .............Parmesan cheese
1/4 ..........teaspoon salt
1/4 ..........teaspoon pepper
1/8 ..........teaspoon ground cinnamon , optional
24 ...........jumbo pasta shells , cooked and drained
SAUCE:
1 ............can (29 ounces) tomato sauce
1 ............tablespoon dried minced onion
1-1/2 ......teaspoon dried parsley flakes
1-1/2 ......teaspoons dried basil
2 ............garlic cloves , minced
1 ............teaspoon  sugar
1 ...........teaspoon dried oregano
1/2 ........teaspoon salt
1/4 ........teaspoon pepper

1 .      In a large skillet , cook sausage  and onion over  mediun heat until  meat is no longer pink ; drain. Transfer  to a large bowl . Stir in the  spinach , cream cheese and egg . Add 1 cup mozzarella cheese , cheddar cheese , cottage cheese  , Parmesan cheese  , salt , pepper  and cinnamon  if desired .
2.       Stuff pasta shells  with sausage mixture  . Arrange  in two 11-inchx7-inch baking dishes  coated  with cooking spray . Combine the sauce  ingredients  ; spoon over shells .
3 .        Cover and bake  at 350*F  for 45 minutes  . Uncover ; sprinkle  with remaining  mozzarella . Bake 5 to 10 minutes  or until bubbly  and cheese  is melted . Let stand 5 minutes before serving .
Heart healthy     

Caramel-Almond Poke Cake

Prep /Total time : 2 hours  45 minutes  ... Serves 8

2 .............boxes Betty Crocker pound cake mix
1-1/3 ......cups  water or milk
1/2 .........cup butter or margarine , softened
4 ............eggs
2 ............cups whipping cream
1 ............cup packed dark brown sugar
1/4 .........cup butter or margarine
1 ............teaspoon  vanilla
1 ............can (14 ounces) sweetened  condensed milk (not evaporated)
3/4 .........cup un-blanched  whole almonds , coarsely chopped  , toasted
1/3 .........cup Betty Crocker Rich & Creamy vanilla frosting (from 1-pound container)

1 .          Heat oven to 350*F. Grease 13x9-inch pan with shortening . Make cake mix as directed  on box , using water  , 1/2 cup butter  and the eggs . Spread batter evenly  in pan . Bake 45 minutes  or until toothpick  inserted  in center  comes out  clean . Cool in pan  on cooling rack 30 minutes .
2 .        In a 2-quart  saucepan  , heat whipping cream  , brown sugar  and 1/4 cup butter  to boiling  over medium-high heat . Reduce heat  to medium , simmer uncovered  about 155 minutes  , stirring frequently  until thickened  . Remove from heat  ; stir in vanilla . Cool slightly .
3 .         Poke  warm cake  every inch  with handle  of wooden spoon  . Slowly pour condensed milk over cake  . Let stand  until milk  has been absorbed into cake , about 5 minutes . Slowly  drizzle  with most of caramel sauce  , pressing slightly into holes  . Sprinkle with almonds  . Drizzle with remaining  caramel sauce . Cool completely  in small  microwavable bowl , microwave  frosting  on High 10 to 15 minutes  . Drizzle over cake  . Cut into  6 rows by 3 rows .
Heart healthy

Food for Thought : Legumes & Greens

For many of us , January 1 marks  the opportunity  to make a clean start .  This is not  only for New Year's day  . The New Year's Day  food traditions  throughout  the whole year . Traditions  vary  from culture to culture , but there are some similarities  in what is consumed  throughout the world . Common themes  are making  a clean slate  , promoting  good luck  and fortune  in the new year . Here are a few tips to help you compliment  your meal  or create  a whole menu  of foods  to start off your new year .
                                      Legumes

 

Dry Legumes

                                                               Can Legumes
Legumes , particularly black-eyed peas  , are a classic  Southern  food consumed  on New Year's Day . According to folklore  , this  tradition dates back  to the Civil War  when Union troops  pillaged the land  and left behind  only peas and greens . No matter the origin , these peas  are high in potassium  and fiber , low in fat  and  an economical  of protein . A great food to have year round .
                                          Greens



Cabbage

                                             Collards

Greens , particularly collards  and cabbage  , have touted  to represent  money and prosperity  in the coming year . These nutrient-rich green leafy vegetables  are extremely  low in calories  , fat and sodium . These too , are great additions   to your foods year round .
Some traditions  promote some  foods to avoid . Some cultures  say it is a bad idea to eat lobster  because they move backwards  and could lead to setbacks . Chicken  or any winged  foul is also avoided because they "scratch" backward  and winged foul could fly away with good luck  (now we know why most people  do not  serve foul or lobster  on New Year's Day)
Some cultures  recommend leaving a little food on your plate  to guarantee  a stocked pantry  in the new year  , a habit many of us  could use  throughout the year.
Words of Wisdom :
A sense of humor is needed armor . Joy in one's heart and some laughter  on one's lips  is a sign that the person down deep  has a pretty  good grasp on life .
A person without humor is like a wagon  without springs ,. It's jolted by every pebble  in the road .
Imagination was given  to man  to compensate  him for what he is not ; a sense of humor  to console  him for what he is .
If I had  no sense of humor , I would long ago  have committed suicide .
The computer beat me at checkers , but I sure beat it at kick-boxing  (laughing my butt off).
A proud grandpa     G.