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Archive for February, 2017

banana-beignet-bites

Banana Beignet Bites

Ingredients
3/4 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon

BEIGNETS:
2 cups cake flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 large egg
1 cup mashed ripe bananas (about 3 medium)
1/2 cup whole milk
2 tablespoons canola oil
Oil for deep-fat frying

Directions
In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first five beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened.

In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture. Yield: about 3 dozen.

Recipe found here: Banana Beignet Bites

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pork-chops-with-honey-garlic-sauce

Pork Chops with Honey-Garlic Sauce

Ingredients
4 bone-in pork loin chops (6 ounces each)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

Directions
In a large nonstick skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops. Yield: 4 servings.

Recipe found here: Pork Chops with Honey-Garlic Sauce

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napoleon

Napoleon

Ingredients
3/4 cup whole milk
2 egg yolks
1/4 cup granulated sugar
1 tablespoon flour
1 1/2 teaspoons vanilla extract
9 sheets frozen phyllo pastry (such as Athens), thawed
1/3 cup heavy cream
4 tablespoons unsalted butter, melted
2 tablespoons confectioners sugar

Directions
In small heavy-bottomed saucepan, bring 1/2 cup of the milk to a boil. In a small bowl, whisk remaining 1/4 cup milk, egg yolks and sugar until smooth. Whisk in flour. Whisk a little hot milk into egg yolk mixture. Stir egg yolk mixture back into saucepan. Cook over medium heat, stirring constantly, until thick, and mixture comes just to a boil, 3 minutes. Reduce heat to medium-low; cook 2 minutes, stirring constantly. Remove from heat. Stir in vanilla. Pour into small bowl, cover surface directly with wrap; cool to room temperature. Refrigerate until cold.

Meanwhile, heat oven to 375 F. Coat a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Spread one pastry sheet on prepared pan. Brush with butter. Repeat layering with all of the pastry sheets and butter. With sharp knife, cut sheets lengthwise into thirds. Cover with a sheet of nonstick foil and a second baking pan.

Bake at 375 F for 15 to 18 minutes or until pastry layers brown nicely. Remove top pan and foil; let cool.

In a small bowl, beat cream to stiff peaks. Stir custard; fold in cream. Place one pastry strip on cutting board. Spread half of the custard onto pastry. Top with second pastry strip, then gently spread with remaining custard. Top with final pastry strip; dust with sugar. Slice into pieces with a serrated knife. Serve within 2 hours of layering.

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southwestern-casserole

Southwestern Casserole

Ingredients
2 cups (8 ounces) uncooked elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped

Directions
Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.

Preheat oven to 375°. Transfer macaroni mixture to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve one casserole. Cool the second; cover and freeze up to 3 months.

To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes. Yield: 2 casseroles (6 servings each).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Southwestern Casserole

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bananas-foster-bread

Bananas Foster Bread

Ingredients
5 tablespoons butter, cubed
1 cup packed brown sugar, divided
1-1/2 cups mashed ripe bananas
3 tablespoons dark rum
1-1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1/3 cup fat-free plain yogurt

GLAZE:
1/3 cup confectioners’ sugar
1 tablespoon butter, melted
1 tablespoon dark rum

Directions
In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool.

In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened.

Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine the glaze ingredients; drizzle over bread. Yield: 1 loaf (16 slices).

Recipe found here: Bananas Foster Bread

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tuscan-sausage-bean-dip

Tuscan Sausage & Bean Dip

Ingredients
1 pound bulk hot Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 package (8 ounces) cream cheese, softened
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Assorted crackers or toasted French bread baguette slices

Directions
Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated.

Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish. Sprinkle with cheeses.

Bake until bubbly, 20-25 minutes. Serve with crackers. Yield: 16 servings (1/4 cup each).

Recipe found here: Tuscan Sausage & Bean Dip

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stir-fry-rice-bowl

Stir-Fry Rice Bowl

Ingredients
1 tablespoon canola oil
2 medium carrots, julienned
1 medium zucchini, julienned
1/2 cup sliced baby portobello mushrooms
1 cup bean sprouts
1 cup fresh baby spinach
1 tablespoon water
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili garlic sauce
4 large eggs
3 cups hot cooked brown rice
1 teaspoon sesame oil

Directions
In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.

Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg. Yield: 4 servings.

Recipe found here: Stir-Fry Rice Bowl

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county-fair-cherry-pie

County Fair Cherry Pie

Ingredients
1-1/4 cups sugar
2 tablespoons cornstarch
Dash salt
4 cups pitted tart cherries
Pastry for double-crust pie (9 inches)
Star cookie cutters (1/2 inch and 2 inches)
Confectioners’ sugar

Directions
In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes.

Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.

Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie.

To make pie: Preheat oven to 375°. Line a 9-in. pie plate with bottom pastry; add filling. (If filling is frozen, thaw in the refrigerator overnight.) Flute edges of pastry. Bake 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning.

Meanwhile, cut remaining pastry into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet.

Bake at 375° 8-10 minutes or until golden brown. Remove to wire rack to cool. Sprinkle with confectioners’ sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners’ sugar. Yield: 6-8 servings.

Recipe found here: County Fair Cherry Pie

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basil-tomato-soup-with-orzo

Basil Tomato Soup with Orzo

Ingredients
1 large onion, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes
1 carton (32 ounces) chicken broth
1 cup loosely packed basil leaves, chopped
1 tablespoon sugar
1/2 teaspoon pepper
1-1/4 cups uncooked orzo pasta
1 cup heavy whipping cream
1/2 cup grated Romano cheese

Directions
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese. Yield: 16 servings (4-1/2 quarts).

Recipe found here: Basil Tomato Soup with Orzo

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scalloped-potatoes-with-ham

Scalloped Potatoes with Ham

Ingredients
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups 2% milk
6 cups thinly sliced peeled potatoes
1-1/2 cups chopped fully cooked ham
1 small onion, grated

Directions
In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.

Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.

Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.

Recipe found here: Scalloped Potatoes with Ham

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