I'm in heaven...when you're near me...succulent raspberries...red as my lips...smoother than silk white chocolate...super creamy cheesecake...
10 sheets low-fat graham crackers, crumbled
1 1/4 cups sugar-divided
3 tablespoons butter, melted and cooled
2 (8oz.) packages fat-free cream cheese, softened
1 (8oz.) package 1/3-less-fat cream cheese, softened
1/2 cup light sour cream, room temperature
1 (4oz.) bar white chocolate (such as Ghirardelli), melted and cooled
3 tablespoons all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/3 cup seedless raspberry preserves
2 1/2 cup raspberries
Preheat oven to 350 degrees. Place graham crackers and 1/4 cup sugar in a food processor; process until finely ground. Transfer to a medium bowl, add butter, stirring until well blended. Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Bake for 10 minutes or until golden brown. Cool. Reduce oven temperature to 325 degrees.
While crusts cools, place cream cheeses and sour cream in a large bowl; beat with a mixer at medium speed until smooth and fluffy. Gradually add chocolate, beat well. Add remaining 1 cup sugar and flour; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Pour cheese mixture into prepared crust; bake for 37 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Leave cheesecake in oven with door partially open for 1 hour. Remove cheesecake from oven, run knife around outside edge. Cool 1 hour on wire rack. Cover and chill at least 8 hours.
Spread preserves over top of cheesecake; top with raspberries.
Yield 16 servings. Serving size: 1 slice. 6 points
No one will ever guess its light!
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
Monday, May 31, 2010
WW SWEET LIME SUMMER FRUITS
I simply adore watermelon and blueberies. This dish is as pleasing to the eye as it is to the palate.....and only 1 Point!
4 cups cubed watermelon
1 cup blueberries
1/4 cup white grape juice
1 tablespoon sugar
1 tablespoon grated lime rind
2 tablespoons fresh lime juice
Combine melon and berries in bowl.
Combine grape juice and next 3 ingredients. Pour over fruit mixture, toss gently to coat. Cover and chill.
Serves 5 Serving size: 1 cup, 1 Point
4 cups cubed watermelon
1 cup blueberries
1/4 cup white grape juice
1 tablespoon sugar
1 tablespoon grated lime rind
2 tablespoons fresh lime juice
Combine melon and berries in bowl.
Combine grape juice and next 3 ingredients. Pour over fruit mixture, toss gently to coat. Cover and chill.
Serves 5 Serving size: 1 cup, 1 Point
Wednesday, May 19, 2010
VIDALIA ONION RELISH
I love this relish on hotdogs and hamburgers and nestled next to the honey-baked ham soup beans, coleslaw, and fried taters on my plate.
22 cups chopped Vidalia onions (about 10 lbs.)
1 cup chopped sweet red pepper
2 cloves garlic, minced
1/3 cup salt
4 cups ice cubes
4 1/2 cups sugar
3 cups white vinegar (5% acidity)
2 tablespoons mustard seeds
1 1/2 teaspoons celery seeds
1 teaspoon ground turmeric
Combine onions with red pepper, garlic and salt in a large nonmetal container; stir well. Place ice cubes on top of onion mixture and allow to stand at room temperature for 3 hours; drain well. Place in a large Dutch oven; set aside.
Combine sugar and remaining ingredients in a large saucepan; bring to a boil, stirring until sugar dissolves. ?Add to onion mixture; bring to a boil, and boil 5 minutes.
Pack hot onion mixture into hot jars with a slotted spoon, fillinf to 1/2-inch from top. Cover with boiling liquid, filling to 1/2-inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.
Yield: 14 pints
“The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.”~James Beard (1903-1985)
22 cups chopped Vidalia onions (about 10 lbs.)
1 cup chopped sweet red pepper
2 cloves garlic, minced
1/3 cup salt
4 cups ice cubes
4 1/2 cups sugar
3 cups white vinegar (5% acidity)
2 tablespoons mustard seeds
1 1/2 teaspoons celery seeds
1 teaspoon ground turmeric
Combine onions with red pepper, garlic and salt in a large nonmetal container; stir well. Place ice cubes on top of onion mixture and allow to stand at room temperature for 3 hours; drain well. Place in a large Dutch oven; set aside.
Combine sugar and remaining ingredients in a large saucepan; bring to a boil, stirring until sugar dissolves. ?Add to onion mixture; bring to a boil, and boil 5 minutes.
Pack hot onion mixture into hot jars with a slotted spoon, fillinf to 1/2-inch from top. Cover with boiling liquid, filling to 1/2-inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.
Yield: 14 pints
“The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.”~James Beard (1903-1985)
CARAMELIZED VIDALIA ONION BLT
Here is a sandwich that will literally knock your socks off! Caramelized onions, tomatoes, bacon, basil, Swiss cheese, lettuce...all on sourdough bread...my mouth is watering now...
2 tomatoes
1/2 cup mayonnaise
1 tablespoon chopped fresh basil
8 sourdough bread slices, toasted
12 bacon slices, cooked
4 Swiss cheese slices
salt and pepper
4 lettuce leaves
Cut each tomato into 4 slices. Stir together mayonnaise and basil and spread on 1 side of each bread slice. Top 4 bread slices with 3 bacon slices, 2 tomato slices, and cheese. Top evenly with the caramelized onions; sprinkle with salt and pepper to taste. Top with lettuce leaves and remaining bread slices.
CARAMELIZED ONIONS
2 tablespoons butter
1 tablespoon bacon drippings
1 medium Vidalia onion, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
Melt butter with bacon drippings in a skillet over medium-high heat. Add onions, salt and pepper; saute 15 to 20 minutes or until golden.
Yield: 4 servings
"Onions can make even heirs and widows weep."~Benjamin Franklin
2 tomatoes
1/2 cup mayonnaise
1 tablespoon chopped fresh basil
8 sourdough bread slices, toasted
12 bacon slices, cooked
4 Swiss cheese slices
salt and pepper
4 lettuce leaves
Cut each tomato into 4 slices. Stir together mayonnaise and basil and spread on 1 side of each bread slice. Top 4 bread slices with 3 bacon slices, 2 tomato slices, and cheese. Top evenly with the caramelized onions; sprinkle with salt and pepper to taste. Top with lettuce leaves and remaining bread slices.
CARAMELIZED ONIONS
2 tablespoons butter
1 tablespoon bacon drippings
1 medium Vidalia onion, sliced
1/8 teaspoon salt
1/8 teaspoon pepper
Melt butter with bacon drippings in a skillet over medium-high heat. Add onions, salt and pepper; saute 15 to 20 minutes or until golden.
Yield: 4 servings
"Onions can make even heirs and widows weep."~Benjamin Franklin
VIDALIA ONION SOUFFLE
I think the title speaks for itself. It is a 'most requested' recipe.
2 tablespoons butter
4 cups chopped Vidalia onion
2 cups fresh bread cubes
1 (12oz.) can evaporated milk (can use fat-free)
3 big eggs, lightly beaten
1 1/4 cups shredded Parmesan cheese
1 teaspoon salt
Melt butter in a large skillet over medium heat; add onion and saute 10 to 15 minutes until tender. Put in a large bowl with bread cubes. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 1/2-quart souffle or baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees for 25 minutes or until set.
Serves: 8
“The onion and its satin wrappings is among the most beautiful of vegetables and is the only one that represents the essence of things. It can be said to have a soul.”~
Charles Dudley Warner, My Summer in a Garden (1871)
2 tablespoons butter
4 cups chopped Vidalia onion
2 cups fresh bread cubes
1 (12oz.) can evaporated milk (can use fat-free)
3 big eggs, lightly beaten
1 1/4 cups shredded Parmesan cheese
1 teaspoon salt
Melt butter in a large skillet over medium heat; add onion and saute 10 to 15 minutes until tender. Put in a large bowl with bread cubes. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 1/2-quart souffle or baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees for 25 minutes or until set.
Serves: 8
“The onion and its satin wrappings is among the most beautiful of vegetables and is the only one that represents the essence of things. It can be said to have a soul.”~
Charles Dudley Warner, My Summer in a Garden (1871)
Monday, May 17, 2010
PAN-FRIED TROUT WITH BACON
This is one of my all time favorite ways to cook trout.
6 tablespoons unsalted butter
1 1/2 cups thinly sliced green onions
1/4 cup fresh lemon juice
2 tablespoons rinsed drained capers
1 1/2 tablespoons chopped fresh tarragon, or 1 1/2 tsp. dried
8 slices bacon
4 (8 to 10-oz.) trout fillets
salt & pepper to taste
flour
Heat 4 tablespoons of the butter in a skillet over medium heat. Saute 1 1/4 cups of the green onions in the buter for 3 minutes. Stir in the lemon juice, capers and tarragon. Remove from the heat. Cover to keep warm.
Fry the bacon in a large skillet until crisp. Remove to a paper towel to drain, reserving the bacon dripings. Crumble the bacon and add to the green onion mixture.
Sprinkle the fillets with the salt and pepper. Coat with the flour. Drain all but 3 tablespoons of the reserved pan drippings. Heat over medium heat until the butter melts. Arrange 2 of the fillets skin side up in the skillet. Cook for 2 minutes, turn. Cook for 2 more minutes or until just opaque in the center. Remove to ovenproof serving plates. Keep warm in the oven. Repeat the process with remaining trout, adding 1 tablespoon unsalted butter to the skillet if needed. Reheat the green onion mixture if needed and spoon over the top of each serving. Sprinkle each with 1 tablespoon of the remaining green onions.
Serves: 4
"Give a man a fish and he has food for a day; teach him to fish and you can get rid of him for the entire weekend."~Zenna Schaffer (I don't have a clue who this Zenna person is but let me just say I believe she is as sharp as a tack!)
6 tablespoons unsalted butter
1 1/2 cups thinly sliced green onions
1/4 cup fresh lemon juice
2 tablespoons rinsed drained capers
1 1/2 tablespoons chopped fresh tarragon, or 1 1/2 tsp. dried
8 slices bacon
4 (8 to 10-oz.) trout fillets
salt & pepper to taste
flour
Heat 4 tablespoons of the butter in a skillet over medium heat. Saute 1 1/4 cups of the green onions in the buter for 3 minutes. Stir in the lemon juice, capers and tarragon. Remove from the heat. Cover to keep warm.
Fry the bacon in a large skillet until crisp. Remove to a paper towel to drain, reserving the bacon dripings. Crumble the bacon and add to the green onion mixture.
Sprinkle the fillets with the salt and pepper. Coat with the flour. Drain all but 3 tablespoons of the reserved pan drippings. Heat over medium heat until the butter melts. Arrange 2 of the fillets skin side up in the skillet. Cook for 2 minutes, turn. Cook for 2 more minutes or until just opaque in the center. Remove to ovenproof serving plates. Keep warm in the oven. Repeat the process with remaining trout, adding 1 tablespoon unsalted butter to the skillet if needed. Reheat the green onion mixture if needed and spoon over the top of each serving. Sprinkle each with 1 tablespoon of the remaining green onions.
Serves: 4
"Give a man a fish and he has food for a day; teach him to fish and you can get rid of him for the entire weekend."~Zenna Schaffer (I don't have a clue who this Zenna person is but let me just say I believe she is as sharp as a tack!)
APRIL'S MACARONI SALAD
My friend April Oaks Potter shared her macaroni salad recipe with me after I begged for it. We had a family get-together and she brought the macaroni salad and I thought it was the best I had ever had. Here is her version of it. I added hard-boiled eggs and a little pickle relish.
1 (1 lb.) box elbow macaroni
2 cups KRAFT mayonnaise
1 tablespoon vinegar
salt and pepper to taste
1 bunch of radishes chopped finely
1/2 green pepper chopped finely
1/2 red onion chopped finely
1 block of med cheddar cheese cut into small cubes
1 bag of diced ham
Cook macaroni and drain. In a small bowl mix mayo, vinegar, salt and pepper. Mix with macaroni add in chopped veggies, cheese and ham.
1 (1 lb.) box elbow macaroni
2 cups KRAFT mayonnaise
1 tablespoon vinegar
salt and pepper to taste
1 bunch of radishes chopped finely
1/2 green pepper chopped finely
1/2 red onion chopped finely
1 block of med cheddar cheese cut into small cubes
1 bag of diced ham
Saturday, May 15, 2010
RHUBARB SWEET BREAD
Fresh rhubarb is showing up in back yards and farmers markets. Put it to good use in this flavorful bread.
1 teaspoon baking soda
1 cup buttermilk
1 1/2 cups packed brown sugar
2/3 cup canola oil
1 big egg, beaten
1 teaspoon vanilla extract
1 teaspon salt
2 1/2 cups flour
1 1/2 cups sliced fresh or frozen rhubarb
1/2 cup chopped walnuts
1/2 cup sugar
1 tablespoon butter, softened
Dissolve the baking soda in the buttermilk in a small bowl. Combine brown sugar through salt in a large bowl, mix wel.. Stir in the buttermilk mixture. Add the flour gradually and stir just until moistened. Fold in the rhubarb and walnuts. Spoon the batter into 2 greased and lightly floured 4X9-inch loaf pans.
Mix the sugar and butter in a bowl until crumbly. Sprinkle over the batter. Bake at 325 degrees for 50 to 55 minutes until done. Cool in pans for 10 minutes. Remove and cool. Serve with whipped butter or vanilla ice cream.
"Honest bread is very well-it's the butter that makes the temptation."~Jerrold
1 teaspoon baking soda
1 cup buttermilk
1 1/2 cups packed brown sugar
2/3 cup canola oil
1 big egg, beaten
1 teaspoon vanilla extract
1 teaspon salt
2 1/2 cups flour
1 1/2 cups sliced fresh or frozen rhubarb
1/2 cup chopped walnuts
1/2 cup sugar
1 tablespoon butter, softened
Dissolve the baking soda in the buttermilk in a small bowl. Combine brown sugar through salt in a large bowl, mix wel.. Stir in the buttermilk mixture. Add the flour gradually and stir just until moistened. Fold in the rhubarb and walnuts. Spoon the batter into 2 greased and lightly floured 4X9-inch loaf pans.
Mix the sugar and butter in a bowl until crumbly. Sprinkle over the batter. Bake at 325 degrees for 50 to 55 minutes until done. Cool in pans for 10 minutes. Remove and cool. Serve with whipped butter or vanilla ice cream.
"Honest bread is very well-it's the butter that makes the temptation."~Jerrold
HAZELNUT CHOCOLATE BREAKFAST BREAD
Addictive is the best word I can come up with for this yummiest of all chocolate breads!
HAZELNUT TOPPING:
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup hazelnuts, finely chopped
1/2 cup double chocolate chips (Ghirardelli)
Combine the sugar and the cinnamon. Add hazelnuts and chocolate chips.
BREAD:
2 cups flour
1 teaspoon each of baking powder and baking sodea
1/4 teaspon salt
1 cup sour cream (can use reduced fat)
1 teaspoon each of almond and vanilla extracts
1 stick butter, room temperature
1 cup sugar
2 big eggs, beaten
Sift the dry ingredients together. Combine the sour cream and flavorings, mixing well. Beat the butter and sugar together until nice and creamy. Add the eggs, mixing well. Add the dry ingredients alternately with the sour cream mixture to the creamed mixture, stirring well after each addition.
Spoon 1/2 of the batter into a greased 5X9-inch loaf pan. Sprinkle with 1/2 of the topping mixture. Top with the remaining batter and remaining topping. Bake at 350 degrees for 1 hour or until browned and the chocolate is melted. Cool in the pan for 15 to 20 minutes; remove from pan. Slice and serve warm for gooey bread or allow to stand at room temperature.
Yield: 1 loaf; 10 to 12 slices
"I do like little bit of butter to my bread."~A. A. Milne
HAZELNUT TOPPING:
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup hazelnuts, finely chopped
1/2 cup double chocolate chips (Ghirardelli)
Combine the sugar and the cinnamon. Add hazelnuts and chocolate chips.
BREAD:
2 cups flour
1 teaspoon each of baking powder and baking sodea
1/4 teaspon salt
1 cup sour cream (can use reduced fat)
1 teaspoon each of almond and vanilla extracts
1 stick butter, room temperature
1 cup sugar
2 big eggs, beaten
Sift the dry ingredients together. Combine the sour cream and flavorings, mixing well. Beat the butter and sugar together until nice and creamy. Add the eggs, mixing well. Add the dry ingredients alternately with the sour cream mixture to the creamed mixture, stirring well after each addition.
Spoon 1/2 of the batter into a greased 5X9-inch loaf pan. Sprinkle with 1/2 of the topping mixture. Top with the remaining batter and remaining topping. Bake at 350 degrees for 1 hour or until browned and the chocolate is melted. Cool in the pan for 15 to 20 minutes; remove from pan. Slice and serve warm for gooey bread or allow to stand at room temperature.
Yield: 1 loaf; 10 to 12 slices
"I do like little bit of butter to my bread."~A. A. Milne
Thursday, May 13, 2010
READY IN 2 BLEU DIP
Simple and always a crowd hit!
1/2 lb. bleu cheese
1/3 cup chopped red onion
1/3 cup olive oil
1 tablespoon each of fresh lemon juice and red wine vinegar
1/2 teaspoon crushed garlic
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley
Crumble cheese in 9-inch pie pan. In food processor, combine bleu cheese through pepper. Pulse to blend. Pour over cheese and sprinkle with parsley. Let stand, at room temperature, 2 hours. Serve with toasted bread triangles.
Serves: 6 to 8
"Cheese_the adult form of milk."~Richard Candon
1/2 lb. bleu cheese
1/3 cup chopped red onion
1/3 cup olive oil
1 tablespoon each of fresh lemon juice and red wine vinegar
1/2 teaspoon crushed garlic
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley
Crumble cheese in 9-inch pie pan. In food processor, combine bleu cheese through pepper. Pulse to blend. Pour over cheese and sprinkle with parsley. Let stand, at room temperature, 2 hours. Serve with toasted bread triangles.
Serves: 6 to 8
"Cheese_the adult form of milk."~Richard Candon
BLEU CHEESE QUESADILLAS WITH PEAR SALSA
If this doesn't do it for you your 'do' is plumb wore out!
PEAR SALSA:
2 fresh ripe pears, peeled and cut into 1/4-inch pieces
1/2 cup chopped red onion
2 tablespoons each of chopped fresh cilantro and mint
juice and grated zest of 1 lime
1 tablespoon minced fresh ginger
1 lg. jalapeno chile, seeded and minced
1/4 teaspoon crushed red pepper
Combine all ingredinets, tossing gently to mix. Chill, covered, in the refrigerator.
QUESADILLAS:
8 oz. creamy bleu cheese such as Danish Bleu or Gorgonzola
8 (8-inch) flour tortillas
2 tablespoons canola oil
2 tablespoons honey
Freeze the cheese for 1 hour or until firm. Brush 1 side of the tortillas with 1 tablespoon of the oil. Arrange the tortillas oil side down on a baking sheet.
Chop the frozen cheese into 1/2-inch pieces. Sprinkle about 1/2 cup of the cheese over each of the 4 tortillas on the baking sheet. Spread 2 to 3 tablespoons of the salsa over the cheese using a slotted spoon. Top with the remaining tortillas. Brish with the remaining 4 tablespoons of oil.
Bake at 500 degrees for 5 to 7 minutes or until the cheese melts and the quesadillas are light brown. Cut each into 8 wedges using a pizza wheel or sharp knife. Drizzle with the honey. Pass the remaining salsa.
Serves 8...excellant with grilled chicken or pork.
"You put your left index finger on your eye and your right index finger on the cheese...if they sort of feel the same, the chese is ready."~M. Taittinge
PEAR SALSA:
2 fresh ripe pears, peeled and cut into 1/4-inch pieces
1/2 cup chopped red onion
2 tablespoons each of chopped fresh cilantro and mint
juice and grated zest of 1 lime
1 tablespoon minced fresh ginger
1 lg. jalapeno chile, seeded and minced
1/4 teaspoon crushed red pepper
Combine all ingredinets, tossing gently to mix. Chill, covered, in the refrigerator.
QUESADILLAS:
8 oz. creamy bleu cheese such as Danish Bleu or Gorgonzola
8 (8-inch) flour tortillas
2 tablespoons canola oil
2 tablespoons honey
Freeze the cheese for 1 hour or until firm. Brush 1 side of the tortillas with 1 tablespoon of the oil. Arrange the tortillas oil side down on a baking sheet.
Chop the frozen cheese into 1/2-inch pieces. Sprinkle about 1/2 cup of the cheese over each of the 4 tortillas on the baking sheet. Spread 2 to 3 tablespoons of the salsa over the cheese using a slotted spoon. Top with the remaining tortillas. Brish with the remaining 4 tablespoons of oil.
Bake at 500 degrees for 5 to 7 minutes or until the cheese melts and the quesadillas are light brown. Cut each into 8 wedges using a pizza wheel or sharp knife. Drizzle with the honey. Pass the remaining salsa.
Serves 8...excellant with grilled chicken or pork.
"You put your left index finger on your eye and your right index finger on the cheese...if they sort of feel the same, the chese is ready."~M. Taittinge
BLEU CHEESE GRITS
A combination of creamy Baby Bleu Saga, a soft, mellow cheese, and the firmer regular blew cheese add an interesting flavor and texture to these 'not your ordinary grits.' Even non bleu lovers think its divine!
4 cups water
2 cups chicken broth
1 teaspon each of salt and pepper
2 cups uncooked regular grits
1/2 stick butter
8oz. bleu cheese
6oz. Baby Bleu Saga cheese
Combine water, chicken broth, salt and pepper in a saucepan; bring to a boil. Stir in grits and butter. Cook grits according to package directions, stirring occasionally. Remove from heat; stir in cheeses. Serve warm with country ham and sliced tomatoes.
Serves 8.
"Man is a mouse...running in and out of every hole in the cosmos hunting for the Absolute Cheese ."~Benjamin De Casseres
4 cups water
2 cups chicken broth
1 teaspon each of salt and pepper
2 cups uncooked regular grits
1/2 stick butter
8oz. bleu cheese
6oz. Baby Bleu Saga cheese
Combine water, chicken broth, salt and pepper in a saucepan; bring to a boil. Stir in grits and butter. Cook grits according to package directions, stirring occasionally. Remove from heat; stir in cheeses. Serve warm with country ham and sliced tomatoes.
Serves 8.
"Man is a mouse...running in and out of every hole in the cosmos hunting for the Absolute Cheese ."~Benjamin De Casseres
BLEU CHEESE BOW TIES WITH RED GRAPES AND TOASTED WALNUTS
Depending on your taste for bleu cheese, you can use more or less to suit yourself. This is a wonderful chilled salad which would be perfect for a brunch or luncheon.
8 oz. bow tie pasta, uncooked
3 cups red seedless grapes, halved
1/2 cup chopped green onions
1 cup good bleu cheese, crumbled
1 clove garlic, mminced
sea salt and freshly ground pepper to taste
1 cup mayonnaise
2 tablespoons fresh lemon juice
3/4 cup chopped walnuts, toasted
Cook pasta to al dente; drain well. Rinse with cold water; drain. Combine with grapes through salt and pepper.
Whisk together mayonnaise and lemon juice; add to pasta mixture. Cover and chill at least 4 hours for flavors to blend. Add walnuts when ready to serve, tossing mixture well.
Serves: 6 to 8
"Rupert, is this bleu cheese, or is this cheese that's gone bleu?"
8 oz. bow tie pasta, uncooked
3 cups red seedless grapes, halved
1/2 cup chopped green onions
1 cup good bleu cheese, crumbled
1 clove garlic, mminced
sea salt and freshly ground pepper to taste
1 cup mayonnaise
2 tablespoons fresh lemon juice
3/4 cup chopped walnuts, toasted
Cook pasta to al dente; drain well. Rinse with cold water; drain. Combine with grapes through salt and pepper.
Whisk together mayonnaise and lemon juice; add to pasta mixture. Cover and chill at least 4 hours for flavors to blend. Add walnuts when ready to serve, tossing mixture well.
Serves: 6 to 8
"Rupert, is this bleu cheese, or is this cheese that's gone bleu?"
SALMON IN FOIL WITH CHIPOLTE DIP (Submitted by Kent Roberts for the Recipe Contest)
salmon filets
lemon pepper
dried rosemary
one really thin slice of red onion cut in half
one pat of butter
aluminum foil about 3 times as big as the fillet
4 oz mayo
4 oz sour cream
a few dashes of chipotle tobasco
1/4 tsp of dried chipotle powder
place filet on the foil skin side down
sprinkle with lemon pepper
spread about 8 small leaves of rosemary on filet
place onion and butter on filet
close foil around it and crip tightly on 3 sides...
place on hot grill for about 3 to 4 min a side
maybe a little longer if the fillet is thick
in a bowl combine mayo sour cream tobasco and ddried chipotle
mix well....
the salmon should separate from the skin easly as you plate it
top the salmon with Chipotle dip
lemon pepper
dried rosemary
one really thin slice of red onion cut in half
one pat of butter
aluminum foil about 3 times as big as the fillet
4 oz mayo
4 oz sour cream
a few dashes of chipotle tobasco
1/4 tsp of dried chipotle powder
place filet on the foil skin side down
sprinkle with lemon pepper
spread about 8 small leaves of rosemary on filet
place onion and butter on filet
close foil around it and crip tightly on 3 sides...
place on hot grill for about 3 to 4 min a side
maybe a little longer if the fillet is thick
in a bowl combine mayo sour cream tobasco and ddried chipotle
mix well....
the salmon should separate from the skin easly as you plate it
top the salmon with Chipotle dip
JALAPENO ORANGE CHICKEN (Submitted by Kent Roberts for the Recipe Contest)
1 orange quartered
3 jalapenos seeded and halved
3/4 cup orange juice
1/2 cup water
any citrus chicken rub....
place chicken in 9 x 13 dish use fingers or spoon to separate the skin from the chicken and the breast. put a 1/4 orange and 2 half jalapeno between the skin and the breast on each side
put 2 orange 1/2s and 2 halves jalapeno in the chicken cavity..
tie it's little legs together
rub the chicken skin with the rub....
pour orange juice and water in the bottom of the dish
place in roaster or oven at 350
baste it a couple of times with a baster..
cook till till done... you know 165 degrees on thermometer...
draw off the bottom juice out of the pan and use it as most of the liquid in your rice cooker......
Tuesday, May 11, 2010
KIWI STRAWBERRY PIZZA
Tangy-sweet and juicy, the flavor of kiwifruit has been compared to a blended taste of lime, pineapple and strawberries. This pizza is not only delicious but eye candy for the soul as well.
1 (9oz.) pkg. golden yellow cake mix
2/3 cup strawberry preserves
1 tablespoon water
1 (1.4oz.) envelope Dream Whip whipped topping mix
3 to 4 kiwifruit, peeled and thinly sliced
1 pint small strawberries, sliced
Prepare cake mix according to package directions. Pour into a greased and floured 12-inch pizza pan. Bake at 350 degrees for 20 minutes. Let cool in pan 10 minutes; remove to wire rack, and cool completely.
Combine preserves and water in a small saucepan; heat until preserves melt; cool. Set aside.
Prepare whipped topping mix according to package directions. Spread over cake. Top with preserves. Arrange fruit over preserves.
Yield: 1 9-inch pizza
1 (9oz.) pkg. golden yellow cake mix
2/3 cup strawberry preserves
1 tablespoon water
1 (1.4oz.) envelope Dream Whip whipped topping mix
3 to 4 kiwifruit, peeled and thinly sliced
1 pint small strawberries, sliced
Prepare cake mix according to package directions. Pour into a greased and floured 12-inch pizza pan. Bake at 350 degrees for 20 minutes. Let cool in pan 10 minutes; remove to wire rack, and cool completely.
Combine preserves and water in a small saucepan; heat until preserves melt; cool. Set aside.
Prepare whipped topping mix according to package directions. Spread over cake. Top with preserves. Arrange fruit over preserves.
Yield: 1 9-inch pizza
KIWIFRUIT SALSA
Serve this savory salsa with grilled fish or chicken. There is nothing else like it.
1 cup peeled, finely chopped kiwifruit
1/3 cup finely chopped green onions
1/3 cup finely chopped fresh tomatillo
1/3 cup seeded, finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/2 to 1 teaspoon unseeded, finely chopped red or green jalapeno pepper
1/4 cup rice vinegar
1 tablespoon unsweetened pineapple juice
1 1/2 teaspons sugar
Combine all ingredients in a medium bowl; cover and chill. Serve over fish or chicken.
1 cup peeled, finely chopped kiwifruit
1/3 cup finely chopped green onions
1/3 cup finely chopped fresh tomatillo
1/3 cup seeded, finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/2 to 1 teaspoon unseeded, finely chopped red or green jalapeno pepper
1/4 cup rice vinegar
1 tablespoon unsweetened pineapple juice
1 1/2 teaspons sugar
Combine all ingredients in a medium bowl; cover and chill. Serve over fish or chicken.
Sunday, May 9, 2010
FRUIT DIP (Submitted by Prea Robinson for the Recipe Contest)
This is a family favorite in the summer with all the fresh fruit. We serve it at partys and normally make a double batch. Its the first to go. Also a nice change to use instead of whip cream over fruit and cake.
1 jar Marshallow Cream
1 8oz softneed cream cheese
Mix together until smooth, serve with fresh chilled fruit.
We like chilled pineapple, strawberrie, watermelon,(any melon), and grapes.
You can also use the fruit "flavored" cream cheeses too.
Enjoy
1 jar Marshallow Cream
1 8oz softneed cream cheese
Mix together until smooth, serve with fresh chilled fruit.
We like chilled pineapple, strawberrie, watermelon,(any melon), and grapes.
You can also use the fruit "flavored" cream cheeses too.
Enjoy
Monday, May 3, 2010
McENTIRE RANCH MOUNTAIN OYSTERS
This recipe came from Jackie and Clark McEntire, rodeo cowboy. He was the Pro Rodeo cowboy Association's world steer-roping champion in 1957, 1958, and 1961. He and wife Jackie are the parents of Alice Foran and of country singers Susie Luchsinger, Pake McEntire, and Reba McEntire.
1/2 cup cornmeal
1/2 cup flour
light beer
salt and pepper
garlic powder
mountain oysters (fresh not frozen)
vegetable oil
Make the batter by combining the cornmeal, flour and beer. Season with salt, pepper, and garlic powder to taste. Slice the oysters about 1/4-inch thick. Dip in the batter. Cook in hot oil until medium crisp. Best to serve hot. Enjoy!
"It ain't news. This is the West. When the legend becomes a fact, print the legend."~The Man Who Shot Liberty Valance
1/2 cup cornmeal
1/2 cup flour
light beer
salt and pepper
garlic powder
mountain oysters (fresh not frozen)
vegetable oil
Make the batter by combining the cornmeal, flour and beer. Season with salt, pepper, and garlic powder to taste. Slice the oysters about 1/4-inch thick. Dip in the batter. Cook in hot oil until medium crisp. Best to serve hot. Enjoy!
"It ain't news. This is the West. When the legend becomes a fact, print the legend."~The Man Who Shot Liberty Valance
SCORPION CHORIZO CORN CHILI
2 medium jalapeno peppers, chopped
1 (3oz.) can green chilies
1 (16oz.) can tomatoes
1/4 cup chopped fresh cilantro
3 cups beef broth, divided
1 1/2 lbs. spicy Chorizo (spicy Mexican sausage)
1 lg. onion, chopped
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon oregano
2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon fresh rosemary, chopped
1 (16oz.) can kidney beans
1 (16oz.) can corn
salt to taste
crushed tortilla chips
shredded Cheddar cheese
sliced green onions
In a medium saucepan, combine jalapenos, green chilies, tomatoes, fresh cilantro, and 1 cup beef broth over high heat. Bring to a boil, then lower to a simmer for 10 minutes. Pour this mixture into a blender or food processor and puree. Set aside.
In a large pot, over medium heat, brown Chorizo for 10 minutes. breaking up large pieces with a spoon. Add onions and cook until well browned. Then add green peppers, garlic, and remaining spices. Continue to cook for 5 more minutes, stirring occasionally. Add kidney beans, pureed mixture, and remaining beef broth. Simmer on low heat for 45 minutes to 1 hour. Add salt and corn.
To Serve: Garnish with tortilla chips, cheese, and onions.
Serves 10 to 12.
From: The All-American Cowboy Cookbook, Home Cooking On the Range
Submitted by: Joe Cobb, Skyline Guest Ranch, Telluride, Colorado
The chuck wagon was invented in 1866 by Col. Charles Goodnight so that he could feed his cowboys on the long trail drives to the railheads.
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