Egg Rolls

 A family favorite, since my Mom taught me how to make them as a teen.  I now make them in the oven, rather than fry them. They turn out great in the oven - Just make sure you give them a bit of space on the cookie sheet so the sides can crisp up.

For filling, you can use cooked shrimp (the easiest), uncooked and minced fresh shrimp, Meat Loaf mix cooked, drained, and cooled, chicken, pork or even firm tofu. 

Ingredients:  

• 1 teaspoon garlic powder

• 1 teaspoon ginger powder

• 1 teaspoon Chinese 5-Spice powder

• 1 teaspoon black pepper

• 1/4 cup peanut butter (warmed up in micro)

• 2 tablespoons soy sauce

• 1 tablespoon toasted sesame seed oil

• 1 bag of 14-ounce bag shredded coleslaw mix (red and green cabbage and carrots)

• 2 cups 8-ounce bag fresh beans sprouts (rough chopped) 

• 1 bag of pre-cooked salad shrimp, defrosted and drained

• 1 package 16 7-inch square egg roll wrappers

To serve:

• Apricot Jam mixed with rice vinegar (warm in micro). I like this better than bottled Sweet + Sour sauce. So much tastier and ingredients are right in the frig.

• Mustard of your choice - I actually like German Brown as my mustard of choice.

Instructions

In a large bowl, mix all ingredients. You do not need to pre-cook the ingredients because you're baking in the oven.

To prepare the rolls.

Add warm water to a cereal bowl to dab wrappers for sealing.

Cutting board to roll wrappers.

Large cookie sheet coated with oil or cooking oil sprayed.

Preheat the oven to 400°.  Cook 20 minutes+ or till the wrappers are light brown and crisp. 

On the cutting board, add a wrapper to the board with the point facing you. Dab water to each corner ( I run my finger with water along each side).  Add a mound of filling horizontally along the wrapper, you’ll get the amount right after rolling a few.  See diagram for rolling.

Once rolled, place on pan seam down.

Once you are finished making the rolls, brush the top of all the eggrolls with oil thinly. The oil will help with the crisping of the wrappers. 

Serve hot out of the oven.  I cut mine in half using kitchen shears before plating. 

Margarita Shrimp Salad

Add a slice a lime to glass!

Preparation:

Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use. Meanwhile, make Creamy Lime-Chile Dressing.

In a large bowl, combine all ingredients (except lettuce leaves). Gently toss. Arrange lettuce leaves in individual margarita glasses. 

Divide salad and serve. 

(Cooked chicken breast or scallops can be substituted for shrimp.)

·                                 1 pound medium cooked shrimp, defrosted.

·                                 1/4 cup tequila

·                                 2 teaspoons freshly grated orange zest

·                                 1 teaspoon freshly grated lime zest

·                                 1/2 teaspoon salt

·                                 1/4 cup thinly slivered red onion

·                                 1 Yellow pepper, diced

·                                 1 cup Cherry tomatoes, halved

·                                 1 orange, peeled and cut into segments

·                                 2 ripe avocados, cut into 1/2-inch cubes

·                                 2 cups torn butter lettuce

Creamy Lime-Chile Dressing

·                                 6 tablespoons reduced-fat sour cream

·                                 3 tablespoons lime juice

·                                 2 teaspoons minced seeded jalapeno, or serrano pepper

·                                 1 teaspoon chili powder

·                                 1 teaspoon sugar

·                                 1/4 teaspoon salt

Pineapple Upside Down Cupcakes

Individual upside-down cakes are a outside the box twist on an old favorite. No cupcake liners for these sweeties.  Take your presentation to the next level by packaging them in small Chinese take-out containers along with a colorful napkin.  These cupcakes are perfect for a special celebration such as a shower or birthday. Stunning as a  hostess gift or just a nice surprise for the home gang!

Ingredients:

·         1 - Duncan Hines Pineapple Supreme Cake mix

·         Oil and Eggs called for on box

·         Pineapple juice in place of water called for on box.

·         1 - Can of pineapple chunks or slices (save the juice!)

·         1 1/2 Cups of  brown sugar

·         1 Stick of melted butter

·         Maraschino Cherries

Instructions:

1.   Pre-Heat oven to 350. 

2.  Mix the cake as directed on box,  use the pineapple juice from the canned pineapples in place of water. 

3.  Melt the butter. Mix brown sugar and butter together.

4.  Spray cupcake pan with cooking spray. (Do not use paper liners!)

5. Place one teaspoon of melted butter/sugar mixture in the bottom of each cup of the pan. 

6.  Place one cherry in the center.

7.  Place slice/chunks around the cherry to form a circle.

8.  Add cake mix on top of the pineapple.

9.  Bake for 18-20 minutes or until cupcakes are cooked.

10.Let the pan cool on a cooling rack for about 5 minutes.

11.Run a knife along the inside edge, invert cupcake pan on the cooling rack.

12.Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.

Roasted Herb Salmon and Broccoli Rabe (Raab)

Easy Gourmet Recipe of the Month - March 2012
I've been hearing about this yummy veggie called rabe.  Slightly bitter, but packed full of flavor, I thought salmon would be a perfect pairing.  I picked up my bunch of rabe at Costco, along with the salmon.

Ingredients:
Olive Oil
Salmon fillets 3 oz.
Broccoli Rabe (Raab or Broccolette) cut into 3" pieces.
Garlic cloves finely chopped or pressed.to taste.
Herbes de Provence
Lemon Pepper spice
Parmigiano Reggiano
Lemons


Instructions:
Heat oven to 350.  On a cookie sheet, toss rabe with olive oil, garlic and lemon pepper spice. Spread out.  Wash and pat dry salmon fillets and coat with olive oil and too -  place on pan.  Sprinkle with Herbs de Provence.  Roast in oven 12-15 minutes till rabe is tender. Sprinkle Parmigiano Reggiano over rabe and squeeze lemon on salmon prior to service.   Serve with side of Cousous or another starch.

Chocolate Ganache and Carmel Parfait with French Sea Salt

Saveur's Chocolate Carmel Tart 

I was watching Food Network's "Best Thing I Ever Ate" show.  One of the Chefs was explaining a tart made of a chocolate cookie crust, a layer of Carmel, a layer of Chocolate ganache and then topped off with sea salt.

The visual of the tart with the Chef describing the decadent dessert made me quickly seek out my lap top and start searching for the recipe. I'm a sucker for any dessert that mixes Chocolate and Carmel - Turtles are my favorite candy, and those half bitten candies in the box? Guilty, I'm hunting for those carmel centers...

Fom my research, the yummy treat is a specialty of Brooklyn's Marlow and Sons and is a favorite download on Saveur.com http://www.saveur.com/article/Recipes/Chocolate-Caramel-Tart.

In my Easy Gourmet way of doing recipes, I threw out the idea of making my own Carmel, gleaned a few versions of this recipe and came up with my own.  You can use martini glasses, daiquiri or Grandma's antique parfait's - This super rich, gooey dessert will be a final touch to a great holiday meal, or a special reward for a Santa's Elf after a long day of shopping...

In Layers...

Chocolate cookie layer:
12 oreos crushed in plastic bag. Use rolling pin to crush cookies.

A good carmel sauce from your local grocery or gourmet food store.

Basic Chocolate Ganache:
6 ounces chocolate, finely chopped (if you're using chocolate chips, this is 1 cup)
1/3 cup heavy cream
1 tablespoon pure vanilla extract

In a microwave-proof bowl, heat cream for 1 minute. Stir in chocolate.  Let rest for a minute and stir again. If not fully melted, pop into micro again for 15-second increments, stirring each time, until fully melted. Remove from microwave. Makes 1 generous cup.

French grey sea salt on top.

In glass, layer crushed cookies, carmel and ganache.   Can be served warm or set in frig. for 30 minutes. Top with a sprinkle of sea salt.
.

Ina Garten’s Chipotle & Rosemary Spiced Nuts

Ina's Spiced Nuts

When visiting my friend Ruth in California a few years back, she whipped these yummy nuts up for her New Year's Eve party; running outside to snip a bouquet of Rosemary from her garden.  The toasty smell of the nuts roasting along with the heavenly fragrance of the fresh Rosemary is the 1st reward of these tasty treats!

Bring them along with you to your holiday goings, gift them to your neighbors, or savor them for yourself as you sit fireside and read the latest novel.

Ingredients:


■Vegetable oil

■3 cups whole roasted unsalted cashews (14 ounces)

■2 cups whole walnut halves (7 ounces)

■2 cups whole pecan halves (7 ounces)

■1/2 cup whole almonds (3 ounces)

■1⁄3 cup pure maple syrup

■1/4 cup light brown sugar, lightly packed

■3 tablespoons freshly squeezed orange juice or 1 teaspoon orange extract with 2 teaspoons water

■2 teaspoons ground chipotle powder

■4 tablespoons minced fresh rosemary leaves, divided

■Kosher salt

Instructions:

1.Preheat the oven to 350 degrees.

2.Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

3.Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

4.Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Jardin Potager Quiche & Baby Greens Salad

Quiche

As our gardens wind down, there may be a few veggies on the vines. This recipe can be altered to use any vegetable, cheese or salted meat. It’s a great pairing with a simple salad with a nice citrus dressing.

*Herbs de Provence is a mixture of dried herbs typical of Provence. The standard mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs.



Quiche Crust

1 Cup all purpose flour

½ teaspoon Salt

¼ cup good olive oil

¼ cup ice water (Use crushed ice and water.)

Directions:
Mix flour and salt with fork. Whisk oil and water to thicken. Combine oil mixture with flour and mix with fork. Press into 9" pie crust pan.
Quiche Filling

½ Cup cubed ham
¼ Cup cubed zucchini
¼ Cup sliced green onions
¼ cup or 1 small green tomato
4 eggs
2 cups ½ & ½ cream
1 cup shredded Colby/Jack Cheese
1 teaspoon Herbs de Provence*
¼ teaspoon all spice
¼ teaspoon white pepper

Directions:
Pre-heat oven to 425 degrees. Heat In sauté pan, sauté ham, zucchini, green onions and tomato till slightly brown. In bowl, whisk eggs, cream, spices. Pour sautéed mixture in crust, then egg mixture. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees, and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean.
-Allow quiche to sit 10 minutes before cutting into wedges-

Baby Greens Salad

4 cups baby greens
1/4 red onion, sliced thinly
1/4 cup blue cheese, crumbled
1/4 cup pecans toasted (Roast on small pan for a few minutes w/quiche.)



Orange Vinaigrette

2 teaspoons orange marmalade
1/4  cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground pepper
1/4 cup olive oil

Directions:
Combine first 4 ingredients in medium-sized bowl. Gradually whisk in olive oil, then 1/2 cup water. Continue whisking until smoothly blended. Combine salad greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans.

Service:  Plate one large wedge of quiche, sided with salad.  Pair with glass of chilled apple cider.

Beef Borscht

September 2011 Recipe of the Month
On a cold, rainy fall day, soup paired with crusty bread is the perfect resolve for any stormy weather.  This recipe is a favorite friends who frequently cooks it.  For any of you who come from Eastern European stock, its a family favorite. This hearty beef and beet soup was served to travelers at local Inns on their way from one city to another.

Ingredients

• 1 ½ pounds cubed boneless stewing beef

• 2 tablespoons olive oil

• 1 beet trimmed

• 1 can sliced beets

• 1 can low sodium beef broth

• 1 leek, chopped

• 1 carrot chopped

• ½ head of cabbage, coarsely shredded

• Fresh dill

• ½ can diced tomatoes, drained (no salt)

• 1 tablespoon tomato paste (no salt)

• 2 cups of water

• 2 ½ tablespoons red wine vinegar

• ¼ cup brown sugar packed

• Salt and Pepper

• ¼ cup of sour cream

Preparation

1. Preheat oven to 350°. Cut ends off of beet, wrapped in foil and roast in oven for 1 hour. Cool.

2. In large soup pot over medium heat, warm 1 tablespoon of oil, brown beef in batches. Transfer to a plate and set aside.

3. Add remaining oil and sauté leeks and carrots until softened and slightly brown.

4. Drain canned beets and broth to make 2 cups to the pot, add beef, tomatoes, cabbage, water, tomato paste and a few sprigs of dill, bring to simmer, stir and cook till beef is tender approximately 1 hour.

5. Slice beet and add drained beets, vinegar, brown sugar and salt and pepper to taste and simmer 5 minutes longer.

4. Serve with sour cream and chopped dill.

Serve with sliced Tuscan bread and butter and a hearty glass is red wine. This soup’s flavors improve, so feel free to make a day ahead before serving.

Goat Cheese & Shrimp-Stuffed Poblanos for 2

Easy Gourmet - April 2011 Recipe of the Month
 I had dinner at a cozy little Blue Island restaurant last weekend.  Had a yummy stuffed chile that was awesome.  Thought I'd take a spin on the tasty dish  for this month's Easy Gourmet.  As you know, I'll wander the grocery isles till the idea hits me.  This time I was looking at the spices and saw Smoked Paprika.  Thought this would be a nice compliment to the roasted chiles.

2 poblano chiles

2 ounces mild goat cheese

¼ cup Taco style shredded cheese

¼ pound cooked shrimp from butcher counter chopped

1 tablespoon white onion, chopped

1 tablespoon cilantro, chopped

1 tablespoon fresh chives, chopped

Salt and pepper, to taste



Roast poblano chilies either over a direct flame or under a broiler until charred. Place chiles in zip lock bag to steam - Remove the charred skin. Leaving the stems intact, make a slit in the sides of the chiles and remove the seeds.


Preheat the oven to 350 degrees F.


In a medium mixing bowl, combine the cheeses with shrimp, onion, cilantro and chive. Taking care not to tear the chilies, carefully stuff them with the cheese mixture. Transfer the chilies to a baking sheet. Place in preheated oven for about 10 minutes.

Serve with smoked paprika tomato sauce.

Smoked Paprika Tomato Sauce:

1 Jar good pasta sauce

1 Tablespoon roasted paprika

1 jalapeño chile, seeded and chopped

Olive oil to taste

Heat olive oil sauté jalapeño chile in a medium skillet heat around 2 minutes add sauce and paprika, heat for an additional 3 minutes. Season to taste with salt and pepper.

-Enjoy Julea Joseph

Asparagus, Shrimp Coconut Oil Sauté with Lemon Infused Rice

Easy Gourmet March 2011 Recipe:
Spring is here and with that my favorite veggie in season - Asparagus.  Whip up this super simple, yet special dish.  The use of coconut oil to saute in, gives this dish a nutty, yet exotic flavor. And the lemon infused rice pairs well with the shrimp.  Enjoy - Julea Joseph

Ingredients:


• 3 cups reduced-sodium chicken broth

• 1 1/4 cups rice

• 1 tablespoon grated lemon zest

• 2-3 tablespoons coconut oil*

• 3/4 pound asparagus, trimmed and cut into 1-inch pieces

• 3/4 pound frozen shrimp, defrosted

• 2 tablespoons chopped green onions

• 1/4 cup white wine

• Salt & Pepper to taste

Directions:

Rice: In microwave safe bowl, mix together, broth, rice and lemon zest. Cook 22 minutes at 60% power. Check at 18 minutes, mix and continue cooking till rice has absorbed all liquid. Take out of micro and let set a few minutes.

Sauté: In large skillet, add oil and bring up to medium heat. Add asparagus and cook 5 minutes till fork tender, add shrimp and then green onions. Add salt and pepper, then sauté another few minutes - De glaze pan with white wine.


Serve: Serve over a bed of rice. Add wedge of lemon.


*Coconut Oil: This oil is available at health food and gourmet shops. Check your organic isles also at your local grocery too.

http://www.latourangelle.com/products_detail.php?product=coconut

Apple Crisp with Bourbon Crème Sauce

Easy Gourmet February 2011 Dish

When it’s cold and gloomy and you’ve got the blizzard blues, some warm, gooey comfort food is always a wise pick-me-up. The fun twist on this dish - is the crispy corn flakes in the mix. And tell me, who doesn’t love apples in the winter to remind us of days to come! The total yummy end is the bourbon creme sauce topper.

Ingredients:

• 5 apples peeled and sliced

• 1 cup brown sugar

• ½ quick oats

• ½ cup all purpose flour

• ½ sugar coated corn flakes

• 1 ½ teaspoons 5 Chinese 5 spice

• 1 stick of butter

• Juice of 1 lemon

• 1 pint good vanilla bean ice cream

• ¼ cup bourbon

Directions:

Preheat oven to 375 degrees. Peel and slice all apples. Melt butter in microwave. Blend together all dry ingredients and butter. In buttered cast iron pan, layer ½ the apples. Sprinkle ½ of flour/butter mixture, then layer remainder apples and top with mixture. Juice lemon and pour over the top. Bake 35 minutes.

Bourbon Sauce: Melt ice cream in microwave, mix in bourbon.

To serve:

Drizzle bourbon sauce on plate, add wedge of crisp, pour a bit more over top – Enjoy.

Matzo Ball Soup

Matzo Ball Soup

Matzo Ball Soup
Easy Gourmet Recipe of the Month
January 2011


Perfect for a cold winter’s day!

• 2 eggs, lightly beaten

• 4 tablespoons melted butter

• 1/2 cup matzo meal

• 1 tablespoon dried parsley

• 1/2 teaspoon salt

• 1 dash white pepper

• 1 tablespoon water

• 6 cups chicken broth

• 1 medium carrot, diced

• 1 small onion finely diced

• 2 cloves of garlic minced

Directions

1. In a small bowl, mix eggs with the melted butter. Stir in matzo meal, parsley, salt and pepper to form dough. Cover and refrigerate for at least 10 minutes.

2. Sauté carrots, onions and garlic in soup pot till clear and just a touch brown. Add chicken broth, reduce heat to a simmer. Shape the matzo dough into small balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 20 minutes.

3. Add cubed cooked chicken is you prefer a heartier soup.

Walnut & Gorgonzola Chicken Wraps with Homemade Mayo

As we move into the busiest time of the year, here’s a super quick, yet yummy dish to make in between decorating, shopping and celebrating this great season.  Make your own mayo to give this recipe a big gourmet taste.

Serve with a big glass of fresh apple cider on ice!


Ingredients

• 4 wraps

• 4 (6 ounce) chicken breasts, boneless skinless

• sea salt to taste

• coarse ground black pepper to taste

• 1 tablespoon homemade mayo (see recipe below.)

• finely shredded lettuce or baby greens

• 1 cup walnut halves

• 1 cup Gorgonzola cheese, crumbled

• 1 apple, thin slices

Directions

1. Turn Broiler on High. Season chicken breasts with salt and pepper. Broil until done, approximately 10 minutes. Slice diagonally.

2. Reduce heat to 350, and roast walnuts 5-7 minutes. Wrap wraps in foil and put in oven, then turn off oven to just keep wraps warm.

3. On each wrap, smear homemade mayo, add lettuce mix in center. Arrange chicken slices on top of lettuce - Add walnuts, cheese and apples.

4. Fold bottom edge and roll from left to right, to leave one end open. Serve.

HOMEMADE MAYONNAISE

2 egg yolks room temp.

1 tablespoon French mustard

2 tbsp. fresh lemon juice

1 1/2 c. vegetable oil

Combine egg yolks and mustard in food processor bowl and with steel knife in place, beat well. Add lemon juice and beat again. Continue beating as you very slowly pour in vegetable oil.

New Buffalo Chicken with Grilled Tomatoes

While visiting my friend at her weekend home in New Buffalo, I was given the task (while walking through the grocery store,) of creating a dish for dinner. Here’s what I came up with.


• 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)

• Halved firm tomatoes

• Pasta of your choice, cooked as per instructions.

• ½ stick of butter

• ½ white onion chopped.

• 1 bag baby spinach

• ½ package of cream cheese (room temp.)

• ½ cup ½ & ½.

• 1-2 tablespoon basil pesto (store-bought or homemade)

• Freshly ground pepper & salt

• Italian bread crumbs

• Grated Romano cheese

Directions:

Season chicken breasts and tomatoes with pepper and salt grill (approximately 12-15 minutes.) - While chicken is grilling, cook pasta according to instructions. In a large sauté pan, melt butter and sauté onions, add spinach, mix in cream cheese, then add ½ & ½ slowly. Mix in pesto.

Drain pasta, let chicken stand 5 minutes after grilling. Slice chicken on angle. On a large platter, mound pasta, then sauce and top with chicken. Place halved tomatoes around outer edge of platter. Sprinkle Italian bread crumbs and Romano cheese as garnish.

Thai Chicken & Strawberry Salad

Easy Gourmet - Recipe of the Month: July 2010
I found this great recipe in one of my favorite magazines (Sunset,) and of course had to change up a bit, grill rather than poach the chicken, honey rather than sugar, and a few extra ingredients too - This salad is so good it's addictive.  The pairing of the unusual greens, grilled chicken and zesty dressing are pure perfection.

For presentation, bring a few of your garden elements in, serve on Batik table cloth, on simple plates -  I paired red, blues and white to play off of the red of the strawberries and boldness of the greens.  A dry chilled white, or some ice tea will do.


Ingredients


• 1 1/2 pounds boned, skinned chicken breasts, grilled.

• Fresh Asian noodles (sold in produce area.)

• 3/4 cup toasted coconut ( I bought a fresh coconut.)

• 1 tablespoon black sesame seeds

• 3/4 cup lime juice

• 2 tablespoons honey

• 1 1/2 tablespoons Thai or Vietnamese fish sauce

• 2 tablespoons minced, seeded jalapeno Chile pepper

• ½ teaspoon fresh grated ginger

• 2 teaspoons canola oil

• 1 1/2 cups lightly packed small fresh mint leaves

• 1 1/2 cups lightly packed small fresh basil leaves

• 1/2 cup lightly packed small cilantro sprigs

• 1 quart strawberries, hulled and quartered

Preparation

1. Grill or bake chicken breasts. Transfer chicken to a plate and let cool. Cook Asian noodles according to directions.

2. Preheat oven to 350°. Toast coconut and sesame seeds in a pan until light golden, 4 minutes. Let cool.

3. Whisk lime juice, honey, ginger, fish sauce, Chile's, and oil in a large bowl. Tear chicken into bite-size shreds; toss with dressing. Just before serving, gently mix in herbs and berries. 
4. Serve on a bed of the Asian noodles. Top with coconut and sesame seeds.

Julea’s White Sangria

1Bag 1/4 bag Frozen Tropical Fruit Mix

2 Oranges Squeezed

1 Bottle White Wine

1 Bottle Mexico Beer

1 Can Lemon/Lime Pop

1/2 Cup Raspberry/Apple Frozen Concentrate

Mix in large, wide mouthed pitcher - Serve in lovely glasses as well as friends...

Rotini Salad with Roasted Veggies

So, I had an upcoming "Easy Gourmet" segment I was filming (Monday,) and there I stood in the grocery store contemplating my culinary options (Sunday.)  What could I make that was super easy, but flavorful and lovely to boot. So into my basket went a box of Rontini, a bag of spinach, zucchini - The rest I had.  This recipe is simpley wonderful, beautiful colors, carmelized, roasted flavorful veggies.  And that Rotini, with it's little curves - Pick up all the flavors.


1 Box Rotini

9 ounces Spinach

2 Cups Sliced Mushrooms

1 Lemon, Juiced

2 Zucchini, Cubed

1 Plastic container of Cherry Tomatoes

1 Sweet Onion sliced

1/2 Red Bell Pepper, Cubed

1/2 Yellow Bell Pepper, Cubed

1/2 Orange Bell Pepper, Cubed

1/2 Cup Fresh Mozzarella Cheese, Cubed

Extra Virgin Olive Oil

1 tsp. Chicken Spice Rub or Similar

Salt & Pepper to taste

Instructions:

Turn oven at 500°F. 
COOK Rotini one minute less than recommended package cooking time. Drain and drizzle with 1 tablespoon of oil. 
While pasta is cooking, toss zucchini, mushrooms, tomatoes, onions and peppers with rub and 1 tablespoon of oil, spread out in PAM sprayed broiler pan and BAKE for 15 minutes. Make sure not to have the veggies too deep, will steam instead of roast! 
COMBINE vegetables with pasta, mozzarella, spinach and lemon juice.  Drizzle with remaining olive oil before serving. Salt & Peper to taste.  Can be served hot, cold or at room temp.

Feel free to add a protein such as roasted chicken, steak or shrimp.  Garnish with chopped parsley if you feel fancy.

Farfalle Pasta with Shrimp & Mint

Just saw this fantastic recipe in this month’s Women’s Day magazine. Of course I have to put my own twist on it by changing many of the ingredients...


Farfalle Pronunciation: far-FALL-lay: Are a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."

INGREDIENTS

12oz box of Farfalle (Bow Tie) pasta

3 Tbsp butter

2-3 green or yellow zucchinis sliced

1 cup fresh green bean, cleaned and cut in half

3/4 cups chicken or fish broth

1 lb jumbo cooked and defrosted shrimp

2 tsp grated lemon zest

1/2 cup sour cream

½ cup chopped fresh mint leaves

1/4 cup minced fresh chives

Directions

1. Cook as package directs.

2. Meanwhile, melt butter in a skillet over medium heat. Add sliced zucchinis, beans. Sauté for 2 minutes, add chopped chives.

3. Add shrimp and sauté over medium heat a few more minutes until shrimp are warm.

4. Add remaining 3/4 cup broth and the lemon zest to skillet; bring to a simmer.

5. In serving bowl toss drained pasta, shrimp mixture, sour cream and mint.

Cranberry Spinach Salad

March Recipe of the Month – Cranberry Spinach Salad

Origin: My Sigma Kappa sorority sister Kathy made this delicious salad for us “girls” a few weeks back. When I asked her where she got it, from yet another sorority sister.

On the sweet side, try pairing this salad with something savory – A hearty soup or sandwich.

Ingredients:

3/4 cup slivered almonds

1 tablespoon butter

1 pound baby spinach

1 cup dried cranberries

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil (or olive oil)



Sauté almonds in butter until lightly browned. Set aside to cool

In a large bowl toss the spinach with the almonds and cranberries. Set aside.

In a covered jar mix together remaining ingredients and shake.

Toss with spinach before serving



Table setting of the Month - Welcome to a new season. Create a fresh floral arrangement with tulips and celebrate spring! Be inspired by the floral color you picked and repeat the color in your table setting.

February’s Recipe – Niki’s Cheddar Corn Casserole

Perfect for a side dish for a hearty meal - My friend Niki made this for a Holiday and it was gobbled up by all!

Shopping Cart

1 Cup Grated Cheddar Cheese

1 Box of Corn Muffin Mix

1 Stick of Unsalted Butter

1/2 Cup Ricotta Cheese

1 Can of Creamed Corn

11/2 Cups of Frozen Corn (or fill empty can.)

¼ teaspoon Pepper Flakes

Pepper to Taste



Pre heat oven to 350. Melt butter in microwave in large glass mixing bowl. Stir in ricotta, creamed corn, corn meal mix, frozen corn and pepper. Pour into greased casserole and bake 60 minutes.