Rice with Sauted Onions and Leeks

I love leeks. I used brown rice instead of white rice making the simmer time 45-50 minutes. It was still very wet after that time, so I put the lid on only half way and let it simmer many more minutes to eliminate more moisture.

2 leeks
1/4 c. olive oil
1 c. onion, minced
1 tbsp. flour
1 tbsp. salt
1/2 tsp. sugar
4 c. water
1 c. rice, uncooked

1. Clean leeks. Slice into rounds.
2. Heat oil. Saute onions about 5 minutes.
3. Add flour, salt, and sugar and saute 1 minute.
4. Add rice and leek rings. Turn to coat.
5. Cover, reduce heat, simmer 20-25 minutes.

Italian Pasta Salad

4 qt. water
1 tbsp. salt
1 1/2 tsp. olive oil
1 lb. tricolor spiral pasta

1. Bring water, salt and oil to a boil. Add pasta and cook until just al dente, about 9 min.

2 tbsp. garlic, minced
1/2 tsp. salt
2 tsp. balsamic vinegar
1 tbsp. Italian herb mix
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 c. + 2 tbsp. olive oil

2. In a large bowl, mash garlic and salt. Add balsamic vinegar, Italian herb mix, black pepper, and crushed red pepper; whisk to blend. Gradually whisk in the olive oil.
3. Toss cooked cooled pasta with vinaigrette.

1 c. provolone cheese, cubed
1 c. salami, sliced
1 c. prosciutto, sliced
1 c. oil-packed sun-dried tomatoes, drained, sliced
2 tbsp. fresh chopped parsley and 2 tbsp. fresh chopped basil OR 2 tsp. pasta sprinkle

Optional ingredients:
2 plum tomatoes, seeded and chopped
Pepperoni
Green bell pepper, diced
Red onion, thinly sliced
Black olives, sliced
1/4 c. Parmesan, grated

4. Toss with remaining ingredients to mix. Refrigerate. Return to room temperature to serve.

Crock Pot Stuffing

I'm starting to think about Thanksgiving. This works great if you have no plans to put stuffing in the turkey.

1 c. butter
2 c. onion, chopped
2 c. celery, chopped
16 oz. mushrooms, sliced
1/4 c. parsley (1 tbsp. + 1 tsp. dried)
12-13 c. bread cubes, slightly dry
1 tsp. poultry seasoning
1 1/2 tsp. salt
1 1/2 tsp. sage
1 tsp. thyme
1/2 tsp. black pepper
1/2 tsp. marjoram (optional)
3 1/2-4 1/2 c. chicken or turkey broth
2 eggs, beaten

1. Melt butter and sauté onion, celery, mushrooms and parsley.
2. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss together well.
3. Pour in enough broth to moisten; add beaten eggs and mix together well.
4. Pack lightly into crock pot. Cover and cook on high for 45 min.; reduce heat to low and cook for 4-8 hours.

Cold Brew Coffee

My youngest sister told me how to make cold brew coffee. It reportedly has much less acid when made in this manner. It definately has a smoother taste. I didn't make it exactly as she did. My version is as follows.

6 oz. freshly ground coffee
8 c. room-termperature filtered water

1. Put coffee in a 1/2- to 1-gallon glass jar. Pour the water over the coffee. Cover.
2. Let stand approximately 24 hours at room temperature.
3. Strain using a mesh collander. Strain again using a paper coffee filter.
4. For a cup of hot coffee, mix equal parts cold brew coffee with hot water.
5. Store remaining cold brew coffee in the fridge.

I strained it from the jar through the mesh collander into the glass coffee pot from my coffee maker. Then I used the filter basket from the coffee maker through a paper filter back into the jar. The jar I am using has a wide mouth making this easier.

Parsley Potatoes

1 1/2 lbs. small new red potatoes, scrubbed
1 tbsp. canola oil
1 med. onion, chopped
1 sm. clove garlic, crushed
1 c. chicken broth
1 c. chopped fresh parsley, divided
1/2 tsp. pepper

1. Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
2. Heat a large skillet over medium-high heat; add oil. Sauté onion and garlic for 5 minutes or until tender. Add broth and 3/4 c. parsley; mix well. Bring to a boil.
3. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
4. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

Oven-Fried Chicken

This is really tasty. I used half regular bread crumbs and half panko bread crumbs so that I did not have to pulse half of them until fine. If you want to use all Panko and put half in your food processor for awhile that would be great. I cut the chicken breast pieces in half lengthwise so that they were smaller pieces.

1 1/2 c. low-fat buttermilk
2 tbsp. Dijon mustard
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. kosher salt
1/4 tsp. cayenne
4 boneless skinless chicken breasts
1 1/4 c. panko bread crumbs
1 1/4 c. bread crumbs
3 tbsp. canola oil
salt and freshly ground black pepper

1. Whisk together the buttermilk, mustard, paprika, garlic and onion powders, kosher salt and cayenne in a large baking dish. Add chicken breasts; turn to coat. Cover and refrigerate for 1 hour and up to 4 hours.
2. Preheat oven to 400 F. Adjust oven rack to upper-middle position.
3. In a shallow dish, add bread crumbs, canola oil, salt and pepper. Mix well.
4. Remove chicken from the marinade and dredge in the crumb mixture. Place on sheet pan with rack. Bake until deep golden brown and thermometer registers 160 F, about 25 minutes.

Strawberry-Rhubarb Crumble

I made half of this recipe in a 8x8 pan since there are usually only two of us. Crumbles or crisps are so easy to make and such a delicious way to make a dessert with fresh or frozen fruit.

4 c. strawberries, sliced
4 c. rhubarb, chopped
1 1/2 tsp. orange zest
1/2 c. orange juice
1 tbsp. corn starch

1 c. flour
1/2 c. brown sugar
1/2 c. sugar
1/2 tsp. salt
1 c. oatmeal
12 tbsp. butter

1. Preheat oven to 350 F.
2. Place strawberries and rhubarb in a large bowl.
3. In a small bowl, combine orange zest, orange juice and corn starch. Pour over fruit and stir. Put fruit mixture in a 11x8x2 pan.
4. Combine flour, brown sugar, sugar, salt, oatmeal and butter with fork or process until crumbly. Spread evenly over top of fruit mixture.
5. Bake for 1 hour.

Penne Pasta Salad

1 lb. penne pasta, cooked
1 jar roasted red peppers
1 c. kalamata olives, pitted and sliced
fresh basil, torn
1 c. olive oil
½ c. red wine vinegar
4-5 lg. cloves garlic, minced
½ tsp. salt
½ tsp. pepper
Parmesan cheese, grated

Cinnamon Topped Rhubarb Muffins

The rhubarb is up and ready. I love rhubarb. It makes me think of my Grandma. She had a huge rhubarb patch in the garden and we were treated to rhubarb pie, cake, jam, and sauce. This recipe came from my youngest sister.

1/2 c. brown sugar
1/4 c. butter
1 c. sour cream
2 eggs
1/2 tsp. vanilla
1 1/2 c. flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1 1/2 c. rhubarb, chopped
1 tbsp. sugar
1/2 tsp. cinnamon

1. Preheat oven to 375 F.
2. In a large bowl, cream sugar and butter. Add sour cream, eggs, and vanilla.
3. In a medium bowl, sift and stir together flour, baking soda, and 1/2 tsp. cinnamon.
4. Stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb.
5. Spoon into greased muffin pan.
6. In a small bowl, stir together 1 tbsp. sugar and 1/2 tsp. cinnamon. Sprinkle onto each muffin.
7. Bake for 25 to 30 minutes. Cool 10 minutes before removing from pan.

Barley Casserole

I've always like barley. I just didn't know what to do with it besides put it in soup.

2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 tbsp. butter
1 1/2 c. uncooked medium pearl barley
1/2 tsp. salt
1/4 tsp. pepper
4 1/2 c. chicken broth, divided
2 tbsp. fresh parsley, minced
1/2 c. slivered almonds

1. Preheat oven to 350 F.
2. Saute the celery, carrots, onions and garlic in butter until tender.
3. Stir in the barley, salt and pepper. Stir in 2 1/2 c. of the chicken broth. Cover and bake for 30 minutes.
4. Stir in parsley and remaining 2 c. broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

Red Beans and Rice

This is easy. Combine and bake. I love recipes like this.

4 strips bacon, uncooked and diced
1 can red beans, undrained
2 c. water
1 c. rice
1/2 onion, diced
1 jalapeno, diced
1/2 tsp. white vinegar
1 bay leaf
1 tbsp. paprika
1 tsp. cumin
3/4 tsp. kosher salt
1/4 tsp. cayenne
1/8 tsp. sage
1/8 tsp. allspice
1/16 tsp. cardamom
1/16 tsp. ground cloves

1. Preheat oven to 350 F.
2. Mix all ingredients in a Dutch oven or other oven-safe casserole.
3. Bake for 60 minutes.

Chocolate Cake with Buttercream Frosting

2 c. flour
1/2 c. cocoa powder
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
1/2 c. soft butter
2 c. sugar
2 c. boiling water
2 eggs

1. Preheat oven to 350 F.
2. Sift together flour, cocoa, baking soda and salt.
3. In a separate bowl, cream vanilla, butter and sugar. Add boiling water, blend, then add the eggs and mix until well blended.
4. Gradually add the dry ingredients and mix well.
5. Pour into an ungreased 9x13 pan and bake for 30 minutes. Cool completely before frosting.

Buttercream Frosting

3 1/2 c. powdered sugar, sifted
1/3 c. soft butter
1/8 tsp. salt (eliminate if using salted butter)
2 tsp. vanilla extract
3-5 tbsp. milk

1. Beat together the powdered sugar, butter, salt and vanilla.
2. Add enough milk to get the frosting to a good spreading consistency.

Blueberry Spice Muffins

1 3/4 c. flour
1/2 c. sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 egg, lightly beaten
3/4 c. milk
1/2 tsp. vanilla
1/3 c. melted butter
1 1/4 c. fresh blueberries
Topping:
1 tbsp. sugar
1/2 tsp. cinnamon

1. Preheat oven to 400 F.
2. Combine the dry ingredients in a large bowl.
3. In a small bowl, combine the egg, milk and vanilla. Add to dry ingredients along
with the melted butter. Stir just until moistened.
4. Fold in the blueberries.
5. Fill greased muffin cups 2/3 full.
6. Combine the topping ingredients and sprinkle over the batter.
7. Bake for 16-20 minutes or until browned and springy. Cool a few minutes in the pan; remove to a wire rack.
Yield: 12 muffins

Baked Sea Scallops

You could use large shrimp instead of scallops.

1 lb. fresh sea scallops
1/4 c. butter, melted
1 1/2 tsp. dried parsley (1 1/2 tbsp. fresh)
3/4 tsp. dried basil
1/2 tsp. salt
1/8 tsp. black pepper

1. Wash scallops in cold water; put on paper towels and pat with paper towels to dry.
2. Place scallops in buttered baking dish in a single layer.
3. In a small bowl, mix melted butter, parsley, basil, salt and pepper. Pour over scallops.
4. Bake at 350 F for 25-30 minutes.

Shrimp with Brandy Tomato Sauce

1 lb. large shrimp, peeled, deveined, tails removed
1/2 lb. pasta of your choice (I use penne for this dish.)
1 tbsp. olive oil
1/2 med. onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
28 oz. can tomatoes (diced, whole, crushed or combination)
1/4 c. dry white wine
1/4 tsp. salt
1/4 tsp. pepper (or more)
2 tsp. dried basil
3 tbsp. brandy
1/2 c. Parmesan or Romano cheese, plus more for serving

1. Heat oil over medium-high heat in a large pan. Add the garlic, onions, and bell pepper and cook until soft.
2. Add the tomatoes, wine, salt, pepper, and basil. Bring to a boil. Reduce heat and simmer 25-30 minutes or until the sauce thickens slightly.
3. Heat brandy in a small saucepan. Do not boil. When steaming hot, add the brandy to the tomato sauce and cook an additional 10 minutes.
4. Cook pasta according to package directions.
5. While the pasta is cooking, add the shrimp to the sauce and stir.
6. Toss the pasta with the sauce and 1/2 c. Parmesan cheese.

Dirty Rice

I use chicken broth instead of water. For a simple meal, I like to put pork chops on top and bake for about an hour or so.

1 c. rice
2 c. water or broth, boiling
1 lb. ground beef
1/2 c. onion, diced
1/2 c. each green and red bell peppers, diced
1 tsp. salt
1/2 tsp. pepper
1 tsp. Cajun seasoning
1/2 tsp. garlic powder

1. Preheat oven to 350 F.
2. Brown ground beef with onion, bell peppers, salt and pepper; drain, but not too dry.
3. Put raw rice and boiling water/broth in a casserole. Add Cajun seasoning and garlic powder. Add ground beef mixture and stir.
4. Bake for 45 min. or until water is absorbed.

White Turkey Chili

I made this today as a trial run for the annual chili cook-off at work on Thursday. I have had this recipe since the mid-90s and am finally getting around to trying it. We baked a turkey breast this morning and made the chili for lunch. I think it will be a great success. I am going to double this recipe as it makes only 4 servings.

1 1/2 c. onion, coarsely chopped
2 cloves garlic, minced
1 tbsp. olive oil
1 Jalapeno pepper, minced
1 can (4 oz.) green chilies, chopped
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 c. chicken broth
1 can white kidney (cannellini) beans, drained and rinsed
2 c. cooked turkey, 1/2-inch cubes
1/4 c. cilantro, coarsely chopped
1/2 c. Monterey jack cheese, shredded

1. Over medium heat, sauté onion and garlic in oil for 5 minutes or until onion is tender.
2. Add Jalapeno pepper, chilies, cumin, oregano, cayenne pepper and salt. Cook for 1 minute.
3. Stir in broth, beans and turkey. Bring to boil; reduce heat and simmer for 20-25 minutes or until slightly thickened.
4. Stir in cilantro. Serve and garnish with cheese.

Italian Meatballs

Add the meatballs to a jar of your favorite pasta sauce and simmer until heated through. Serve over cooked pasta along with a side salad and some fresh bread.

1/2 lb. ground pork
1/2 lb. ground beef
2 eggs, lightly beaten
1/2 head garlic, finely chopped
1 c. Italian seasoned bread crumbs
1/2 c. Parmesan cheese
1/2 c. milk
salt & pepper to taste

1. Mix all ingredients together. Shape into balls.
2. Bake in ungreased 9x13 pan at 400 F for 20-25 minutes.

Meatballs

I like baking meatballs instead of frying them in a pan. So much less work and mess.

1 lb. ground beef
1/2 c. dry bread crumbs
1/4 c. milk
2 tbsp. finely chopped onion
1 tsp. salt
1/2 tsp. Worcestershire sauce
1 egg

1. Preheat oven to 400 F.
2. Mix ingredients. Shape into 20 (1 1/2-inch) balls.
3. Place in ungreased 9x13 pan and bake for 20-25 minutes.

Saucy Meatballs

1 can cream of chicken soup
1/3 c. milk
1/8 tsp. ground nutmeg
½ tsp. sour cream

1. Mix ingredients and heat in skillet.
2. Add cooked meatballs and simmer.

Salsa Chicken

I really like this recipe. The chicken stays very moist and is so flavorful. We use a charcoal grill, but you could bake this in the oven if you aren't in the mood to start the grill.

1/3 c. lime juice
2 tsp. fresh chives, minced
2 tsp. fresh ginger, minced
2 garlic cloves, minced
3 tbsp. olive oil
2 tsp. chili powder
1 c. salsa
1 1/2 lbs. boneless, skinless chicken breasts

1. In a small pan, mix together lime juice, chives, ginger and garlic. Add olive oil and chili powder and heat to boiling over medium heat. Stir in salsa. Allow sauce to cool.
2. Place chicken in plastic bag. Add the sauce and let marinate in the refrigerator for at least 2 hours or up to 24 hours.
3. Grill on high heat for approximately 4 minutes on each side, turning once and basting with extra marinade until chicken is thoroughly cooked.