tag:blogger.com,1999:blog-12330518754918927812024-03-05T12:46:57.724-06:00Sweet ConsiderationsSweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-1233051875491892781.post-62981612014436974772010-01-28T13:10:00.000-06:002010-01-29T14:04:19.121-06:00Cheddar Chicken ChowderWhile we're discussing the restorative powers of soup, here is another really good recipe. This one combines two favorites - corn chowder and chicken soup. So good for the soul - warming you inside and out. Chock full of chicken chunks, corn and vegetables, it is guaranteed to please on a cold winter day.<br /><br /><span style="font-weight: bold;">Cheddar Chicken Chowder</span><br /><br />3 bacon slices<br />1 1/2 lbs. skinless, boneless chicken breasts, cut into bite sized pieces<br />1 cup onion, finely diced<br />1 cup red pepper, diced<br />2 cloves garlic, finely minced<br />4 1/2 cups low sodium chicken broth (Swanson's brand is good)<br />2 cups red potato, peeled and diced<br />2 bay leaves<br />2 1/4 cups frozen corn<br />1/2 cup all purpose flour<br />2 cups whole or 2% milk<br />3/4 cup shredded cheddar cheese<br />s & p to taste<br /><br />Cook bacon in stock pot over medium high heat until crisp. Remove bacon from pan; crumble and put aside. Add the chicken, onion, red pepper, and garlic to the drippings in pan and saute 5 minutes. Add the broth potato, and bay leaves, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until potato is tender. Add corn and stir well. Lightly spoon flour into a dry measuring cup and level off. Place flour in a bowl, and gradually add milk, stirring with a whisk until blended. Add to the soup. Bring to a boil over medium high heat. Reduce heat to medium, and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, s & p, and mix well until cheese melts. Serve in bowls and top with the crumbled bacon. Yum!<br /><br />Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-77073334343870171502010-01-26T13:00:00.000-06:002010-01-27T11:29:28.463-06:00Minestrone With Sausage and TortelliniA hearty bowl of soup on a cold winter day is so soothing and nuturing. I love making soup. I love the way it makes my house smell. I love the anticipation of sitting down to a steaming bowl with just a loaf of warm, crusty bread to accompany it. Sigh...<br />Here is a recipe that fits the bill. This soup is a meal in a bowl, satisfying and filling. Perfect for Super Bowl or anytime. Two important tips for this recipe: be sure to purchase good quality sweet Italian sausage, preferably house made from your butcher, and be sure to include the Parmesan rind. Either buy a wedge and cut off the rind yourself or ask your deli guy to cut one for you - they just throw them away when they pre-package grated cheese. I doubt they'll even charge you - mine doesn't.<br /><br /><span style="font-weight: bold;">Minestrone With Sweet Sausage and Tortellini</span><br /><br />1/3 cup good quality olive oil<br />1 large yellow onion, halved and cut into thin slices<br />4 large carrots, peeled and cut into thick slices<br />1 small fennel bulb, diced (optional if you don't like fennel)<br />2 large potatoes, peeled and diced<br />1 green pepper, cored, seeded, and cut into small chunks<br />3 medium zucchini, diced<br />1 1/2 cups fresh green beans, sliced diagonally<br />2 cups green cabbage, shredded (optional)<br />5 cups beef or chicken stock (Swanson's brand is good)<br />5 cups water<br />1 35 oz. can of Italian plum tomatoes, crushed<br />2 Tbls. dried oregano<br />1 Tbls. dried basil<br />s & p to taste<br />Outer rind of a 2 inch (doesn't have to be exact) chunk of Parmesan<br />1 1/2 cups canned cannellini (white kidney) beans, drained<br />1 package cheese stuffed tortellini - cooked and drained<br />1 1/2 lbs. sweet Italian sausage, pan fried, drained, and sliced into bite size pieces<br />Freshly grated Fontina cheese (or Parmesan)<br /><br />Heat the oil in a large stock pot over medium heat. Add the onion and saute for 10 - 15 minutes. Stir in the carrots and saute for 3 -4 minutes, tossing occasionally<br />One at a time, add the fennel, potatoes, green pepper, zucchini, and green beans, sauteing each vegetable 2 -3 minutes before adding the next. When all the vegetables have been added to the pot, stir in the cabbage and cook 5 minutes more.<br />Add the stock, water, tomatoes with their juices, oregano, basil,and salt & pepper to taste. Bury the Parmesan rind in the middle of the soup. Heat just to boiling, cover, reduce heat to a low simmer, and simmer for 2 1/2 to 3 hours. The soup will be very thick (add additional broth if you like - I don't). Ten minutes before serving, stir in the cannellini beans, cooked tortellini, and sausage to heat. Ladle the minestrone into shallow pasta bowls and top with the grated Fontina or Parmesan. Enjoy!<br /><br />P.S. Feel free to fool around - if you don't like a particular vegetable, substitute another one or increase the amount of one of the vegetables you like the most. As with most recipes, this one is not written in stone - fine tune it to your liking...that's what I did :)<br /><br /><br /><br /><br />Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-9241443998739601692010-01-25T14:00:00.000-06:002010-01-25T16:22:29.399-06:0012 Hour Roast PorkPork Shoulder...have you ever made one? Up until I tried this recipe I hadn't. Now I am a disciple. Tender, juicy, flavorful, yum! This is an adaptation of a Suzanne Summers recipe that my friend Rhonda gave me. I know... Suzanne doesn't look like she would be making or eating a recipe like this. But...she has and does. It's one of her favorite recipes for a crowd and that is why I'm including it in my Super Bowl recipes. You can shred it and serve it with as many condiments as you can think of. I'll get you started: warm, flour tortillas, guacamole, chopped onions, black beans, shredded mexican cheese, sour cream, salsa. The list is endless. This roast can cook anywhere from 12 hours to 18 hours. It roasts all night while you are sleeping and just falls apart it's so tender. You can not believe how good your house smells when you wake up in the morning. If you get up during the night to go potty, you might not be able to go back to sleep...you'll just be dying to take a peek and a taste!<br /><br /><span style="font-weight: bold;">12 Hour Pork Roast</span><br /><br />1 whole pork shoulder with skin (6 - 8 lbs.) *You need to order this in advance from your butcher - most places don't carry pork shoulder with the skin on...and trust me, you want the skin on.<br />12 garlic cloves, chopped<br />1 1.6 oz. bottle of fennel seeds (love fennel!)<br />salt and pepper<br />8 small dried red chilies - I've also used 2 large dried ancho chili peppers<br />juice of 3 lemons<br />4 Tbls. olive oil<br /><br /><span style="font-weight: bold;">Pan Drippings</span> (optional)<br /><br />1 14 oz. can chicken broth<br />juice of 1 lemon<br /><br />Preheat oven to 450*.<br />Score the entire skin of the pork shoulder (as you would a ham) by slicing deeply through the skin into the meat. Place the garlic, fennel seeds, s & p to taste, and the chilies in a food processor. Pulse until all the seasonings are coarsely ground. Rub this mixture all over the skin of the pork and into the cut areas to cover all surfaces of the meat.<br /><br />Place the shoulder on a rack in a roasting pan and roast for 30 minutes, or until the skin begins to crackle and brown. Combine the lemon juice and the olive oil in a glass measuring cup and pour half of this over the roast.<br /><br />Turn the oven temp. down to 250* for 12 hours or 225* for 12 - 18 hours. and roast the pork. The pork becomes almost shredded, crispy on the outside and moist from the juices inside. It's ready when it is completely soft under the crisp skin. You can tell by pushing with your finger; the meat will give and might even fall off the bone. Baste occasionally with the remaining lemon juice/olive oil.<br /><br />For delicious <span style="font-weight: bold;">pan drippings,</span> remove the meat from the pan. Pour off most of the fat, leaving 2 - 3 Tbls. in the pan. Place the roasting pan with all the bits of meat stuck to the bottom on the stove over medium heat. Scrape the bits as the pan heats up. When the pan is hot, add the can of chicken broth and the lemon juice. Deglaze the pan. Let the broth and juices reduce for about 5 minutes. Spoon the sauce over the meat if desired.<br /><br />Now you can serve as I suggested above for Super Bowl, or you can serve it with mashed potatoes, a vegetable, and sauteed apples. Let me know how you like it...<br /><br /><br />Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-31069074906597892052010-01-24T13:00:00.001-06:002010-01-24T20:52:51.109-06:00Italian Fennel Sausage and Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpnFOK8VSOGq2D1gvv9r43K3w2xaiS05M_VuWjPBUbtEQRcfEQljyLKw7MZA-h8luSKQEXG4lqednDBfkunDPDBm9SLjbnInaeL4sVCRf5l8hb-dsJD24nPpDsnY8wK30T4mzLjS2-jc/s1600-h/IMG_0063.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpnFOK8VSOGq2D1gvv9r43K3w2xaiS05M_VuWjPBUbtEQRcfEQljyLKw7MZA-h8luSKQEXG4lqednDBfkunDPDBm9SLjbnInaeL4sVCRf5l8hb-dsJD24nPpDsnY8wK30T4mzLjS2-jc/s200/IMG_0063.JPG" alt="" id="BLOGGER_PHOTO_ID_5430504951480737090" border="0" /></a><br />Italian sausage and peppers is a great side dish to serve with the macaroni and cheese recipe in the previous post. I also like to serve it with a pasta marinara. Anyway you choose to serve it, it is colorful, flavorful and satisfying. Be sure to purchase good quality Italian sausage, preferably house made from your butcher. I like to use mild or spicy fennel sausage or a combination of the two. Your choice.<br /><br /><span style="font-weight: bold;">Italian Sausage and Peppers</span><br /><br />2-3 lbs. of good quality Italian sausage<br />4 large green peppers, cut into strips<br />4 large red peppers, cut into strips<br />4 large yellow peppers, cut into strips<br />good quality olive oil<br /><br />Preheat oven to 425*<br /><br />Cut sausage into 6-7 inch pieces. Rub each link lightly with olive oil. Place in one layer on large, rimmed baking sheet. Prick each link with a fork. Roast in oven for about 45 minutes or until lightly browned on both sides. Turn once during roasting time.<br /><br />In a large bowl toss pepper strips with olive oil and kosher salt and pepper. Spread out on 2 large, rimmed baking sheets and roast in oven for 1 - 1 1/2 hours until glazed and slightly browned.<br /><br />Place sausage in a large casserole dish. Pile peppers on top. At this point you can either serve, or reheat in a 350* oven later in the day. I like doing it earlier in the day, that way I can have the mess cleaned up before my guests arrive. Then I can reheat it and serve. So delicious!Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com1tag:blogger.com,1999:blog-1233051875491892781.post-78966624203815971112010-01-23T13:00:00.002-06:002010-03-02T22:13:12.784-06:00Not Your Average Macaroni and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEBkNNPTOSC-39lQ5FFCy-to9HAeRD2hA9DQJzTPNakZXVhHwnJxtvJWBIi-RvrmpEoqmQlxQ5WIwIFPVDGmPWmnWtJ6VNBxX2tz4dDgGVXJnj4E3z-aRhemA6sl-Uaor2zQ5QSlg-d8/s1600-h/IMG_0068.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEBkNNPTOSC-39lQ5FFCy-to9HAeRD2hA9DQJzTPNakZXVhHwnJxtvJWBIi-RvrmpEoqmQlxQ5WIwIFPVDGmPWmnWtJ6VNBxX2tz4dDgGVXJnj4E3z-aRhemA6sl-Uaor2zQ5QSlg-d8/s200/IMG_0068.JPG" alt="" id="BLOGGER_PHOTO_ID_5430504629182620866" border="0" /></a><br />For those of you who <span style="font-style: italic;">love</span> macaroni and cheese...get ready! This is it! <span style="font-style: italic;">Uber </span>macaroni and cheese on <span style="font-style: italic;">steroids</span>! Three different kinds of cheese, a bechamel sauce, rigatoni noodles, <span style="font-style: italic;">sigh</span>, need I say more? When this dish comes out of the oven in all of it's golden, crusty brown<span style="font-style: italic;"></span>, cheesy gloriousness (is that a word?) just stand back and gasp! I promise you, if your team doesn't win the Super Bowl, you can drown your sorrows in this dish! To make it even more perfect you can prepare it a day ahead and bake it on the day.<br /><br /><span style="font-weight: bold;">Uber Macaroni and Cheese</span><br /><br />1 lb. sharp Cheddar Cheese, shredded (use good quality)<br />1 lb. Mozzarella Cheese, shredded (use good quality)<br />3 cups whole milk<br />7 Tbls. unsalted butter<br />1/2 cup flour<br />3/4 cup grated Parmesan or Romano cheese<br />*2 or more tsps. Tabasco sauce (or similar hot sauce)<br />1/3 tsp. freshly ground pepper<br />1 lb. rigatoni noodles (the ribbed kind - not smooth)<br />*3/4 tsp. chili powder<br />3/4 cup whole milk<br /><br />* This is not spicy or hot. The Tabasco and chili powder enhance the cheddar flavor without adding heat.<br /><br />Cook rigatoni in boiling, lightly salted water until al dente (5-6 minutes). Thoroughly drain in colander.<br /><br />Mix the shredded cheddar and mozzarella together in a large mixing bowl.<br /><br />In a small saucepan, heat the milk until near boiling (don't boil). Take it off the heat. Melt butter in a large, heavy pot. When foam subsides, remove from heat, add flour, and whisk until combined. Return to medium low heat, simmer for 2-3 minutes, whisking constantly to cook, but not brown, the flour. Gradually pour in hot milk, and continue whisking until mixture is smooth and thick - about 4 - 5 minutes. Take off heat and add parmesan or romano. Whisk until smooth. Add Tabasco and pepper and blend. Add drained rigatoni, and with a rubber spatula, fold into the bechamel, coating all the noodles.<br /><br />Layer half of the noodle mixture in a buttered 9 x 13 baking dish. Top with half the cheese mixture. Press down with rubber spatula. Cover with remaining noodle mixture and top with rest of cheese mixture. Press down. Sprinkle the chili powder evenly over the top. If not using now, let cool then cover tightly with Saran wrap and refrigerate.<br /><br />Take out of refrigerator 1 hour before baking.<br /><br />When ready to bake - preheat oven to 375*. Drizzle the 3/4 cup milk over the top of the casserole. Bake approximately 1 - 1 1/2 hours. The dish should be bubbling and rusty brown on top. Check for doneness by inserting a knife into the center of the dish - it should come out hot to the touch. If the top is browning too quickly, lightly cover with foil for part of the cooking time.<br /><br />Now, take your bubbling, cheesy, masterpiece out of the oven and let it rest for 5 minutes. Take your first bite...and enjoy the ultimate in comfort food.Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-46587014507463221682010-01-22T17:05:00.002-06:002010-01-22T17:54:35.501-06:00Super Bowl On The Way...Now that the Holidays are behind us, and we've hopefully recovered from our food comas, Super Bowl is approaching! Another excuse to party! Yay! I thought I would post several crowd pleasing recipes to try out on your family and friends. In one of my earlier posts I wrote about one of my favorite chili recipes. Now I'm going to give you a white chili recipe for those of you who prefer not to eat beef. I love this recipe. It can be prepared ahead and reheated when serving. Feel free to provide condiments of your choice in small bowls for your guests to choose from. Some ideas would include: shredded cheese, chopped onion, sliced avacodo, oyster crackers, etc. You could accompany it with warm cornbread or garlic cheese bread, and viola! You're ready for half time dining.<br /><br /><span style="font-weight: bold;">White Chili<br /><br /></span>4 whole chicken breasts<span style="font-weight: bold;">, </span>or 2 whole chickens<span style="font-weight: bold;"><br /></span>1 lb. bag of Great Northern white beans (dry)<span style="font-weight: bold;"><br /></span>2 quarts of water (or enough to generously cover chicken)<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>1 medium sized whole onion<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>3 stalks of celery<br />3 carrots<br />2 bay leaves<br />2 Tbls. butter or oil<br />2 medium onions finely minced<br />3 garlic cloves, minced<br />2 3 1/2 oz. cans green chilies, diced<br />1 28 oz. can of crushed tomatoes<br />1/2 tsp. oregano<br />3 Tbls. chili powder (or to taste)<br />salt and pepper to taste<br /><br />Wash the beans and soak overnight in enough water to cover them.<br />Drain beans.<br />Prepare chicken stock by simmering chicken in 2 or more quarts of water, adding the whole onion, celery, carrots, and bay leaves. Simmer, covered, for 1 1/2 hours until chicken is tender. Remove chicken to platter and cool. Remove skin and bones and dice meat. Strain broth and skim off any fat. Add beans to chicken broth and simmer covered until tender - about 1 1/2 hours. Heat butter in skillet and saute chopped onions and garlic until golden and tender. Add this mixture and remaining ingredients to beans. Simmer for 20 minutes. Add chicken and simmer 15 minutes longer. Serves 8-10<br /><br />I hope the team you're rooting for wins! Isn't that diplomatic of me?<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-45217698306059266152009-12-21T19:09:00.005-06:002009-12-21T21:28:35.936-06:00English Toffee PuddingOnce upon a time there was a little cafe in Winnetka, Il. called "The Pretty Good Cafe". This was a comfy, cozy neighborhood cafe with the most wonderful homemade food and desserts. The owner, Gail, ran it with the help of her son and a few friendly staff. It was a frequent meeting place for breakfast or lunch for me and my friends. I can't tell you how many times I went in there for the English Toffee Pudding alone. Each time I would beg Gail for the recipe, and if she was in the mood she'd give me a hint, but never the recipe. Eventually, due to unfortunate circumstances, Gail closed the doors on the Pretty Good Cafe. But...not before she did the most wonderful thing! She printed a cookbook containing all of the recipes she served in the cafe for all of her loyal customers to enjoy! O.M.G.!!! I now had the recipe for the E.T.P. I adored. But wait...was that a good thing?? I could now whip up a batch whenever I felt like it. This, of course, led to a diet once the novelty wore off. But I am forever thankful to her for this warm, homey, amazing recipe. I have tried several others, but trust me, this one is the <span style="font-style: italic;">best.</span><br /><br /><span style="font-weight: bold;">English Toffee Pudding </span><br /><br />3 1/2 cups boiling water<br />1 Tbls. baking soda<br />12 oz. pitted dates, chopped<br />3 Tbls. flour<br />1 1/2 sticks of butter<br />2 1/4 cups granulated sugar<br />3 eggs<br />3 cups flour, sifted<br />1 Tbl. baking powder<br /><br />Bring water to boil in a saucepan. Chop the dates with the 3 Tbls. flour in the food processor. They need to be chopped fine or they will show up as pieces in the final product.<br />When the water is boiling, turn off the heat, add the baking soda and the date mixture. Stir to combine and set aside to cool to room temperature (you can refrigerate to speed the process).<br /><br />In a large mixing bowl or mixer, cream butter, sugar and eggs, beating well. In a separate bowl sift flour with baking powder.<br /><br />When date mixture is at room temperature (not before or you will ruin the pudding) add to egg mixture, alternating with the flour mixture until both have been incorporated.<br /><br />Pour into a 9x13 greased pan and bake at 375* until toothpick inserted in center comes out clean - about 1 hour.<br /><br /><span style="font-weight: bold;">Toffee Topping</span><br /><br />6 Tbls. butter<br />2/3 cups brown sugar<br />1/3 cup + 1 Tbls. whipping cream<br /><br />Put all ingredients in a saucepan over medium heat, stirring until combined and bubbling. Remove from heat.<br />Poke holes in the top of the warm cake with a the handle of a wooden spoon. Spread toffee mixture over the cake as evenly as possible, making sure it gets into all the holes. Place the pan under the broiler for about 1 minute until the top is bubbly - keeping watch so it doesn't burn. Remove and cool or serve immediately. This also freezes well. If you freeze it, defrost and then reheat in the oven until warm. You can then slice it or scoop it out into bowls and serve with vanilla ice cream or creme fraiche. Thank you Gail!<br /><br />Note: If you have never had English Toffee Pudding, it is really a cake, not what we think of as a pudding. It is rich, dense and caramelly. And, oh, so delicious!<br /><span style="font-style: italic;"><br /><span style="font-weight: bold;"></span><br /><br /><br /></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com1tag:blogger.com,1999:blog-1233051875491892781.post-55514071726008980672009-12-18T17:40:00.000-06:002009-12-19T15:41:07.072-06:00Baked Onions Au GratinThis is recipe from my friend Judy that has always been a favorite side dish of ours. If you are making a filet of beef for the holidays, consider trying this. It couldn't be easier and is quite tasty.<br /><br /><span style="font-weight: bold;">Baked Onions Au Gratin</span><br /><br />8 medium onions; peeled, halved and sliced into 1/4 inch slices (about 6 cups)<br />2 Tbls. butter or more as needed<br />1/2 cup heavy cream<br />1/4 cup dry cocktail sherry<br />1/8 tsp. pepper<br />1/2 cup shredded swiss cheese<br />1/4 cup grated parmesan cheese<br /><br />Preheat oven to 375*<br /><br />In a large frying pan, over low heat, saute half the onions in 2 Tbls. butter, stirring occasionally. Saute until limp - 5-10 minutes. Do not discolor or carmelize. With a slotted spoon, remove to 1 1/2 quart baking dish. Saute remaining onions, using more butter if necessary. Add to onions in baking dish, along with cream, sherry, and pepper. Stir to mix. Top with swiss cheese and then the parmesan cheese. Bake until bubbly and the top is lightly browned - 15 - 20 minutes. 6 -8 servings<br />Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-79307728843268674702009-12-16T17:28:00.000-06:002009-12-17T18:13:22.181-06:00Engish Muffin AppetizerThis is another favorite at Christmas time in our family. Much less involved than previous posts, but equally delicious. For lack of imagination, we just refer to it as the "english muffin appetizer".<br /><br /><span style="font-weight: bold;">English Muffin Appetizer</span><br /><br />1 package of english muffins<br />1 1/2 cups of cheddar cheese - shredded<br />1/2 cup of mayonnaise<br />1 small can black olives - sliced<br />3 scallions, some of the green tops included - thinly sliced<br />1/2 tsp. curry powder - or to taste<br /><br />Preheat oven to 350*<br /><br />Combine all ingredients excluding english muffins<br /><br />Cut english muffins into quarters and spread each quarter liberally with cheese mixture. Place on foil lined cookie sheet and bake until melted, bubbly and golden. Serve. Easy and yummy!<br /><br />p.s. you can make the filling days in advance and refrigerate until ready to use.<br />Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-60788095137641789572009-12-16T14:04:00.003-06:002010-01-24T20:50:02.231-06:00Spanakopetes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8B7g5eNPJOqCH0ZuANKQ34YfL33XONKohfOiTL9FnxPJyourCkUFpVUqdJ0VfOsTSKk3vVAQXLAIJ2c16F3qENn8DD9eqqgSsNFoBjSj-X2QWBImF4VRmTgwaaEn6wHv-JgNivhmfsQ/s1600-h/IMG_0053.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8B7g5eNPJOqCH0ZuANKQ34YfL33XONKohfOiTL9FnxPJyourCkUFpVUqdJ0VfOsTSKk3vVAQXLAIJ2c16F3qENn8DD9eqqgSsNFoBjSj-X2QWBImF4VRmTgwaaEn6wHv-JgNivhmfsQ/s200/IMG_0053.JPG" alt="" id="BLOGGER_PHOTO_ID_5430504204184428578" border="0" /></a><br />Well, all I can say is "be careful what traditions you begin". In our household, Christmas would not be Christmas without spanakopetes. No, we're not Greek. Here's how it began... for many years, on Christmas Eve, I would have a appetizer/dessert fest. One of the appetizers was the spanakopetes. My kids adored them, and that was that. I have made them every year since whether I had the time or not, because, like I said...it just wouldn't be Christmas without them. And, really, who wants to disappoint their kids? Not me. So my strategy is to set aside a day after Thanksgiving to make the little buggers. Luckily, they freeze beautifully, and you can make them in advance. Which is always a good thing for any recipe, especially around the holidays.<br /><br /><span style="font-weight: bold;">Spanakopetes</span><br /><br />2 10 ounce packages frozen, chopped spinach, thawed<br />1 - 1 1/2 cups butter, melted<br />3/4 cup onion, finely minced<br />3 eggs, beaten<br />1/4 tsp. salt<br />1/4 tsp. pepper<br />1/8 tsp. nutmeg<br />1/4 cup fresh bread crumbs<br />1 cup farmers cheese<br />1/2 lb. feta cheese, crumbled<br />1 package phyllo pastry sheets, defrosted<br /><br />Defrost spinach and with your hands, squeeze out all the excess moisture. In a large skillet melt 2 Tbls. of the butter and saute the minced onion until translucent. Add the spinach, and saute for a few minutes until most of the moisture has evaporated. Remove mixture to a large mixing bowl and let cool. When cool, add beaten eggs, salt, pepper, nutmeg, both cheeses, and bread crumbs. Mix together until completely combined.<br /><br /><span style="font-weight: bold;">Setting up: </span>(Dawn style)<br /><br />Cover table with plastic tablecloth. Unwrap phyllo and unfold. Using a pizza wheel or kitchen shears cut the phyllo sheets lengthwise into 1 1/2 -2 inch strips. Stack the strips together into one stack and place on a sheet of wax paper. Cover with another sheet of wax paper, and then lay a damp (not wet) kitchen towel over that. This keeps the phyllo strips moist. If left uncovered, they will dry up and crumble - so remember to keep them covered in between using them. Line several rimmed cookie sheets (that will fit in your freezer) with wax paper and bring them to the table. On a hot pad, place your pan of warm, melted butter next to you, along with your bowl of spinach mixture. Now you are ready to roll!<br /><br /><span style="font-weight: bold;">Procedure</span>:<br /><br />Place one phyllo strip on the work surface and with a pastry brush, brush the entire strip lightly with the melted butter. Place a second strip over the first strip and again brush lightly with the melted butter. Now place a generous tablespoon of spinach mixture on the right hand corner of the strip. From right edge fold over filling and then bring up on an angle to begin folding back and forth into a triangle shape for the entire length of the strip (like folding a flag). Fold them as tightly as you can - otherwise the filling will leak out when you bake them. Place triangle on cookie sheet and brush the top with the melted butter. Continue on for each triangle until you have used all the spinach mixture, placing each sheet in the freezer as it is filled. During this process, you will have to reheat your butter to warm it up a few times, possibly having to add more butter if you run low. When the triangles are frozen, remove them and store in one layer in freezer zip lock bags or layer them between sheets of wax paper in a plastic storage container and place back in the freezer. Ok...now all of your triangles are comfortably nestled in your freezer, patiently waiting until you are ready to bake and serve them. Phew!<br /><br /><span style="font-weight: bold;">To serve:</span><br /><br />Preheat your oven to 375*<br /><br />Line rimmed cookie sheets with parchment paper or foil. Place your triangles about 1-2 inches apart and bake until golden. Now you are ready to serve these flaky, savory little bundles of deliciousness. Mmmm. So gooood! The effort of preparing them has become a distant memory, while eating them is heavenly and becoming addictive. Now, if they become a tradition in your family, don't say I didn't warn you!Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com1tag:blogger.com,1999:blog-1233051875491892781.post-65753362478824870372009-12-15T13:31:00.002-06:002009-12-15T13:59:28.188-06:00Apple ChutneyYears ago a good friend of mine gave me her favorite chutney recipe, and it soon became mine. It's so versatile. As an appetizer, you can spoon it over a brick of cream cheese or goat cheese, or brie, and serve with crackers. Or you can serve it alongside a roast pork, or poultry. It combines all the wonderful fall / winter flavors; apples, cinnamon, cloves and ginger. So delicious!<br /><br /><span style="font-weight: bold;">Apple Chutney</span><br /><br />1 1/2 cups apple cider vinegar<br />3 cups granulated sugar<br />1 1/2 lbs. granny smith apples - peeled, cored, and cut into 1/2 incch pieces<br />3 Tbls. lemon juice<br />3 garlic cloves - minced<br />1 2oz. piece fresh ginger - peeled and minced<br />1 1/2 tsp. salt<br />1 tsp. red pepper flakes<br />1 1/2 cups golden raisins<br />2 Tbls. yellow mustard seeds<br />2 Tbls. cinnamon<br /><br />Bring vinegar and sugar to a boil. Simmer for 10 minutes. Remove from heat. In a large bowl, toss apples and lemon juice together.<br /><br />Combine: garlic, ginger, salt, and red pepper in food processor and pulse until finely chopped.<br /><br />Add apple and garlic mixtures, raisins, and mustard seeds to vinegar/sugar mixture, and simmer over low heat until apples are tender, stirring occasionally - for about 45 minutes. Cool completely, cover, and refrigerate. Now you're good to go. Enjoy!Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-4278270335143615332009-12-09T18:33:00.001-06:002009-12-09T19:44:44.925-06:00Coconut Pound CakeI have a friend (you know who you are) who has no confidence in her cooking / baking skills. And yet.. anytime I have eaten anything she has cooked or baked it has been truly good. Better than good. Really yummy...<span style="font-style: italic;">really. Hmmm</span>...false modesty perhaps? Nope. Not with this chick. She just hides behind her abilities and never takes a bow. So, to honor and shine a light on her, I am sharing one of her recipes that I love. A <span style="font-style: italic;">perfect</span>, dense, moist, buttery, coconut pound cake.<br /><br /><span style="font-weight: bold;">Coconut Pound Cake</span><br /><br />2 sticks unsalted butter<br />2 cups all purpose flour<br />1 tsp. baking powder<br />1/4 tsp. salt<br />1 cup unsweetened Thai coconut milk, shaken<br />4 large eggs, room temperature<br />2 cups sugar<br />1 tsp. vanilla<br />3/4 cup dry, unsweetened coconut (if not in your supermarket, try a health food store)<br /><br />Place rack in bottom third of oven - preheat to 350*<br /><br />Grease a bundt pan and dust with flour.<br /><br />Sift flour, baking powder and salt together in bowl. Heat butter and coconut milk in a pan, over low heat, until butter is melted and mixture is warm. Do not let come to a boil. Place eggs and sugar in bowl of mixer and beat on medium speed until thick and pale (about 2 minutes). Add vanilla and blend. Reduce to low speed and gradually add flour mixture until completely combined. Scrape sides of bowl and add coconut. Mix until incorporated. Add warm milk and butter mixture gradually, mixing on low speed until incorporated. Give a final stir with rubber spatula. Pour batter into prepared bundt pan - thump on counter to settle batter. Bake for 60 - 65 minutes testing with a wooden skewer. Don't over bake. Skewer should come out with a few crumbs attached. Cool on rack for 15 minutes before unmolding. Leave cake on rack until completely cooled. Store on platter under a cake dome or wrap completely in Saran. Serve plain or dust with confectioners' sugar or serve with a berry compote. Any way you choose to serve it, it's delish!Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com1tag:blogger.com,1999:blog-1233051875491892781.post-6426490850424541142009-12-08T18:07:00.001-06:002009-12-08T19:06:45.762-06:00Pecan SquaresImagine your favorite pecan pie...ooey, gooey, sweet and chewy, loaded with toasted pecans. Mmmm. Well, these are like miniature pecan pies only in cookie bar form. Serve them on a sweet tray or make up a tin to take as a hostess gift. So easy and delicious!<br /><br /><span style="font-weight: bold;">Pecan Squares</span><br /><br /><span style="font-weight: bold;">Crust:</span><br /><br />2/3 cup confectioners' sugar<br />2 cups all purpose flour<br />2 sticks salted butter, softened<br /><br />Preheat oven to 350*<br /><br />Grease a 9 x 13 inch baking pan. Sift sugar and flour together. Cut in butter using your fingertips or a pastry blender until fine crumbs form. Press dough into prepared pan. Bake for 20 minutes. Remove from oven.<br /><br /><span style="font-weight: bold;">Topping</span>:<span style="font-weight: bold;"><br /><br /></span>11 Tbls. salted butter, melted<br />1/2 cup maple syrup (the good kind...not Aunt Jemima!)<br />3 Tbls. heavy cream<br />1/2 cup light brown sugar<br />3 1/2 cups coarsely chopped pecans, toasted (spread out on baking sheet and toast at 350* for 10 minutes - cool)<br /><br />Mix melted butter, maple syrup, cream and brown sugar together. Stir in pecans, coating them completely. Spread over crust. Return to oven and bake for 20 minutes. Cool completely before cutting into bars or squares.<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-45732870742742391452009-12-07T16:51:00.005-06:002009-12-08T19:04:56.028-06:00Pumpkin Spice CookiesJingle Bells! Christmas is on the way and I want to share some of my favorite holiday recipes with all of you. I'm going to start with <span style="font-style: italic;">the</span> cookie for the season...pumpkin spice cookies like no other. It's <span style="font-style: italic;">really</span> hard not to gobble them all up before you serve them to guests or send them out as gifts. They are little pillows of spicy goodness encompassing all the lovely, warm, wintery spices we associate with Christmas. Cinnamon, clove, nutmeg and ginger..oh my! Full of plump raisins, dates and pecans. So satisfying. You might want to leave a few out for Santa. I'm sure he'll leave a thank you note.<br /><br /><span style="font-weight: bold;">Pumpkin Spice Cookies</span><br /><br />1 cup butter, softened<br />1 cup of granulated sugar<br />1 cup canned pumpkin, no spices added<br />1 tsp. vanilla<br />1 egg<br />1 tsp. mapolene flavoring<br /><br />Cream butter and sugar on medium high in mixer until light and fluffy. Add the pumpkin, vanilla, egg, and mapolene and mix until completely blended.<br /><br />2 cups flour<br />3/4 tsp. baking powder<br />1/2 tsp. baking soda<br />2 tsp. cinnamon<br />1/8 tsp. ground cloves<br />1/4 tsp. nutmeg<br />1/4 tsp. ginger<br />1/2 tsp. salt<br /><br />Combine all dry ingredients in a bowl and with mixer on low speed, gradually add to the creamed butter mixture. Mix on low speed until completely combined, scraping down the bowl of the mixer several times.<br /><br />Add:<br /><br />1 cup golden raisins<br />1 cup pitted dates, chopped<br />1 cup pecans, toasted (spread on cookie sheet and toast in a 350* oven for 10 minutes - let cool)<br /><br />Preheat oven to 375*<br /><br />Line cookie sheets with parchment paper. Use a large cookie scoop (or 1/4 cup measuring cup) and drop dough 3-4" apart on sheets. Gently pat dough down to a 3" disc. Bake one sheet at a time in the lower middle of the oven for 10-12 minutes.The bottom of the cookies should be golden, not brown. Repeat with rest of dough. Cool cookies on a wire rack.<br /><br /><span style="font-weight: bold;">Frosting</span><br /><br />1 cup light brown sugar<br />1/2 cup whole milk<br />6 Tbls. butter<br />1 1/2 tsp. vanilla<br />1/4 tsp. mapolene flavoring<br />2 cups sifted confectioners sugar<br /><br />In a heavy pot, over a medium low flame, combine butter, brown sugar and milk. Bring to a boil, lower flame to gentle simmer and cook for 5 minutes. Take off flame, add vanilla, mapolene, and confectioners sugar. Whisk until smooth. Scrape frosting into large measuring cup and pour over cookies on racks, reheating frosting in micro wave if mixture gets too thick. Let frosted cookies dry on racks and then store in air tight containers using waxed paper between layers. Try not to eat too many :)Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-54693094105987354922009-10-22T16:18:00.001-05:002009-12-08T19:10:15.798-06:00Au Gratin PotatoesWhile we're talking about yummy potatoes, I have to include my all time favorite, although I have never met a potato I didn't like! But, these are special - tender, cheesy, crusty brown top...sigh. Complete comfort food. The friend who gave me this recipe was as crazy about potatoes as I am. We used to joke and say we were going to have a seven course potato dinner party and we would be the only two guests. Fun!! Now don't faint when I tell you the ingredients. You won't be making them every week (I hope) just when you want something special and completely nuturing. Again, this is a recipe I will have to walk you through - it's simple (only 3 ingredients) but the procedure needs to be precise. So here goes...<br /><br /><span style="font-weight: bold;">Au Gratin Potatoes<br /><br /></span>3-4 large Idaho baking potatoes; thinly sliced<br />1 large carton of whipping cream (!!) don't worry - you're not going to use it all<br />3-4 cups of shredded cheddar cheese<br />s & p<br /><br />Preheat oven to 325*<br /><br />Layer thinly sliced potatoes in a shallow (rather than deep - you want lots of crusty brown surface...trust me) baking dish alternating with shredded cheese. So in other words... a layer of overlapping potatoe slices, lightly salt and pepper them, cover liberally with shredded cheddar cheese and repeat until you have used all the potato slices. You should have 3 layers maybe more. Then slowly pour the whipping cream over the potatoes. Give the cream time to settle. Ideally the cream should settle in at 3/4 of the way up the baking dish. You don't want the potatoes submerged.<br /><br />Put the casserole in the preheated oven on the middle rack. <span style="font-weight: bold;">This is the important part...</span>check to see how they are doing after 15 minutes. The cream should just be slowly plopping, <span style="font-weight: bold;">not</span> rapidly bubbling - if it is, turn the oven down to 300* and check again in 15 minutes. The reason for this is simple...the cheese and cream will end up curdling, which you don't want. Now, it will take 1 1/2 - 2 hours for the potatoes to absorb the cream and become browned and crusty, so plan accordingly. I know it seems like a long time to wait, but you will be well rewarded for your patience. Wait til you see them..gorgeous! Wait til you taste them..delicious! I feel like running into the kitchen and whipping up a batch right now!Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-3120486166969502042009-10-21T15:54:00.000-05:002009-10-21T15:54:00.730-05:00Roasted Potatoes and Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfC2ZP4ozCKr0MP8mCgWdhbLqDX9_zXmUvK5uG47_pV1eg4hEtzuGVH8967WJ04tfSA1kKUdMXjusjgpv2POs30iNZjNkqv_xDAqsHdi7whFCi74IAWwZQ0a6rQKy2Mddzc6tcYgLBfo0/s1600-h/IMG_0003.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfC2ZP4ozCKr0MP8mCgWdhbLqDX9_zXmUvK5uG47_pV1eg4hEtzuGVH8967WJ04tfSA1kKUdMXjusjgpv2POs30iNZjNkqv_xDAqsHdi7whFCi74IAWwZQ0a6rQKy2Mddzc6tcYgLBfo0/s200/IMG_0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5394052219985280450" border="0"></a><br /><br />You can serve these potatoes with almost any main course. They are so flavorful! I think they go especially well with the Parmesan chicken breasts in the previous post. They couldn't be easier to prepare, but remember...allow them about an hour and 45 minutes to roast. So start them an hour before you put the chicken breasts in.<br /><br /><font style="font-weight: bold;">Roasted Potatoes and Onions</font><br /><br />6 large Idaho baking potatoes; washed, dried, cut into small chunks<br />2 large onions, quartered and sliced<br />good quality olive oil<br />s & p to taste<br />**note: the potatoes and onions cook down - so you don't end up with as much as it looks before roasting<br /><br /><font style="font-weight: bold;">Preheat oven to 400*<br /><br /></font>In a large bowl, combine potatoes and onions. Drizzle liberally with olive oil, kosher salt and pepper and toss to coat.<br />Spread evenly across a rimmed baking sheet and roast for 1 hr. 45 minutes or until tender and browned. Both the potatoes and onions are crispy and carmelized. Heaven!<br /><br /><br /><br />Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-87538509371292404042009-10-20T14:57:00.003-05:002009-10-20T22:41:03.638-05:00Chicken Breasts - Not the Usual Yawn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmp-Ao1kAIperRSlP7_F3OvysGVoqDBOcHkigFj-3wAOpnBqKqTzz_GMCmtppLNHhmj1yo5s79hlZsEcbw0QCsul614wFYivHwk-YJYqOGlbR7hARgFjVyVB7IY-lVdlT8fehcfo2cGQ/s1600-h/IMG_0006.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmp-Ao1kAIperRSlP7_F3OvysGVoqDBOcHkigFj-3wAOpnBqKqTzz_GMCmtppLNHhmj1yo5s79hlZsEcbw0QCsul614wFYivHwk-YJYqOGlbR7hARgFjVyVB7IY-lVdlT8fehcfo2cGQ/s200/IMG_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5394045984874479506" border="0" /></a><br />These chicken breasts are so yum and easy. I used to make them often when my kids were growing up, and they were a fave. Since this is all about the chicken, I recommend going to Harrison's Poultry in Glenview. They have the freshest most wonderful poultry around. If you are not inclined to seek out Harrison's due to distance proximity, at least go to your local butcher and buy good quality - they may even carry Harrison's as they supply many shops and restaurants in the Chicago area. Quality is important. I don't care what you put on it or in it, if you have tough, stringy chicken...well, what's the point of wasting your other ingredients?<br /><br /><span style="font-weight: bold;">Chicken Breasts - Breaded and Baked</span><br /><br />4 -5 boneless, skinless chicken breasts, halved - rinsed and dried<br />1 cup parmesan cheese<br />1 cup Italian bread crumbs<br />1 cup Durkee fried onions - crumbled<br />1 stick of butter (or oil if you don't want to use butter - but, ya know? butter's better!)<br /><br />Melt butter and place in a shallow bowl. In a plastic zip lock bag, add the parmesan, bread crumbs, and crumbled onions. Shake up to distribute evenly. Take each breast, roll in melted butter, and shake in crumb mixture. Place on a rimmed cookie sheet, sprayed with cooking spray, or in a shallow casserole dish large enough to hold all of them. Drizzle any remaining butter over all. Sprinkle with paprika for color. Bake at 400* for 40 minutes, or until cooked through and browned. Carefully turn once during baking time. I serve them with roasted potatoes and onions or au gratin potatoes (recipe in future post).<br /><span style="font-weight: bold;"></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-24910046940438594602009-10-18T14:02:00.004-05:002009-10-18T14:57:00.151-05:00Sweet and Sour Beef and Cabbage SoupNow that Fall is rapidly approaching Winter, my thoughts are turning to comfort foods. Dishes warm and nuturing to satisfy our souls on cold, dreary days. This recipe for beef and cabbage soup meets that criteria. It's a meal in a pot - very hearty and satisfying. All you need to add is some warm, crusty bread, and you're good to go.<br /><br /><span style="font-weight: bold;">Sweet and Sour Beef and Cabbage Soup<br /><br /></span>2 Tbls. butter or vegetable oil<br />2 lbs. lean beef stew meat, well trimmed<br />1 small head of green cabbage<br />2 cups coarsly grated carrots<br />2 large onions, thinly sliced<br />1 tsp. caraway seeds<br />salt and pepper, to taste<br />1 large can tomato sauce or puree<br />1 Tbls. tomato paste<br />3 Tbls. dark brown sugar<br />1/2 tsp. sour salt (citric acid)<br />7 cups of water<br /><br />Melt butter or oil in a large dutch oven over medium heat. Add meat and brown. Add onions, saute briefly until soft. Add water, bring to a boil, skim any foam off top. Add tomato sauce and paste, cover and simmer for 1 hour. Add rest of vegetables, caraway seeds, s & p, brown sugar, and sour salt, cover and simmer 1 hour. Enjoy!<br /><span style="font-weight: bold;"><br /><br /><br /><br /></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-56359613678480278392009-09-19T21:36:00.005-05:002009-09-21T22:47:27.876-05:00Potato and Dill Crusted Salmon<span style="font-family:arial;"><span style="font-family:lucida grande;"><span style="font-family:verdana;"><span style="font-family:georgia;"><br />If you want to impress your guests, look no further...this is your recipe. It sounds and looks diabolically hard to do, but I promise you it is <span style="font-style: italic;">easy</span>. The question I am most often asked is "how do the potatoes stay on the fish? Don't they stick to the pan and make a mess?"</span></span></span></span> The answer to that question is <span style="font-style: italic;">no they do not!</span> They stay right where they are supposed to stay...on the fish. And, it is a beautiful presentation. You have the golden brown of the potatoes, and through that you see the leafy green sprigs of dill, and then the pink of the salmon. Beautiful! Delicious!<br /><br />This is another recipe I will have to talk you through, as it is more procedure than anything else. So, here goes...<br /><br /><span style="font-weight: bold;">Potato and Dill Crusted Salmon<br /></span><br />Center cut salmon filets however many you need. Remove the skin from the back of the filets and then butterfly them (cut through horizontally) but don't slice all the way through.<br /><br />Idaho potatoes - 1-2 should be more than enough. Slice long, thin slices from the potatoes with a vegetable peeler. Soak the slices in a bowl of ice water for 15 minutes. Drain and pat dry.<br /><br />Fresh dill sprigs<br /><br /><span style="font-weight: bold;">Procedure:<br /><br /></span>Take each butterflied filet (leave open) and pat with a little vegetable oil. Sprinkle with salt and pepper. Place a few dill sprigs across each filet.<span style="font-weight: bold;"> </span>Then overlap thinly sliced potatoes across the entire filet. Add enough of the vegetable oil to a large fry pan to coat the bottom and heat on a medium flame. When the oil is hot, add the filets potato side down. Then pat a little oil on the top side, add the dill sprigs, and the overlapping potato slices. Continue sauteing the filets on the first side until the potatoes are crisp and golden brown. Gently, with a spatula, flip the filets (no, the potatoes won't fall off) to the other side. Continue sauteing the second side until the potatoes on that side are golden brown. And <span style="font-style: italic;">viola!</span> The fish is cooked through, the potatoes are crisp and golden, the dill sprigs are peeking through and you are a genius! Really, it is such a pretty dish to serve and truly delicious. I hope you will try it and report back.<br /><br />P.S. Depending on the size of your pan, don't saute more than 2-3 filets at a time - you don't want to crowd them.<br /><br /><br /><br /><span style="font-weight: bold;"><br /></span><span style="font-weight: bold;"></span><span style="font-weight: bold;"></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-256861739469718592009-09-05T16:47:00.005-05:002009-09-07T17:07:19.153-05:00Faux Fried Chicken Wings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYFGxQSd2r4XF6qHA87_B2emjkvPYVT_yk-gPaBKEbUVL6MFqoslOnYF0C62abNS641rbzpYd-tmNlQG_JENmXVRR9ljrWgSN0YP1H5ljsdsA5HViT4QtHeCjQSgn3SqUD1M9tkA-8SQ/s1600-h/IMG_0443.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYFGxQSd2r4XF6qHA87_B2emjkvPYVT_yk-gPaBKEbUVL6MFqoslOnYF0C62abNS641rbzpYd-tmNlQG_JENmXVRR9ljrWgSN0YP1H5ljsdsA5HViT4QtHeCjQSgn3SqUD1M9tkA-8SQ/s200/IMG_0443.JPG" alt="" id="BLOGGER_PHOTO_ID_5378151935299555538" border="0" /></a><br /><br />Since I am making these as we speak, for part of my son's birthday dinner tomorrow, I decided to post about them. First, let me say, the dilemma in our house is always "are they better hot from the oven, or are they better cold the next day"? The answer is...we can't decide. We love them hot and we love them cold. Maybe we lean a teensy bit toward cold which is good news for any of you who decide to make them - you can do them the day before and clean up the mess in advance.<br /><br />These little babies are addictive. Crispy, flavorful, just plain yummy. You can serve them as the main meal or as an appetizer. If serving as a main meal, we like to add twice baked potatoes with cheddar cheese and corn on the cob to complete the menu. Mmmm.. you are going to love these!<br /><br />Now, the hard part...telling you how to make them, because it's not one of those measure the ingredients kind of recipe.<br />I will do my best...here goes...I'm just going to talk it out:<br /><br /><span style="font-weight: bold;">Our Favorite Chicken Wings</span><br /><br />8-10 lbs. of chicken wings, disjointed, tips discarded (or freeze and use to make chicken stock)<br />Rinse chicken off and let drain in a colander.<br /><br />Mazola oil<br /><br />Flour - fill a quart size zip lock bag about 1/3 full of flour or Wondra - season the flour <span style="font-style: italic;">liberally</span> with Lawry's Seasoned Salt, garlic powder, and pepper. You want to put enough seasoning in so you can smell it.<br /><br /><span style="font-weight: bold;">Procedure:<br /><br />Preheat oven to 375*<br /><br /></span>Line cookie sheets, with sides, with heavy duty aluminum foil<br /><br />Pour oil in a shallow bowl. Shake 5-6 wings in the bag of seasoned flour, then roll in the oil (yes, I know the opposite of what you would normally do) let some of the oil drain off the wing and place on the foil lined cookie sheet. Repeat with the rest of the wings, adding more oil to the bowl as needed - taking care not to crowd the wings too tightly together on the cookie sheets. Depending on how many wings you make, you will need 2-3 large cookie sheets.<br /><br />Bake in oven for 1 1/2 hours, turning once, or until both sides of the wing are deep golden brown. (when you turn be careful to go underneath the wing and loosen it from the foil without leaving the skin stuck to the foil - that's where all your flavor is).<br /><br />When they are done, remove to a platter or bowl lined with paper towels and drain. Then dig in! Hee hee hee...I can almost hear the moaning going on :) Please let me know your verdict...better hot or cold??Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com1tag:blogger.com,1999:blog-1233051875491892781.post-12269850972835116802009-08-30T18:10:00.000-05:002009-12-08T14:45:56.818-06:00Summer? What Summer??<br />Ok, this is ridiculous...it's the end of August here in Chicago, and for the next few days, the highs will be in the 60's and the lows in the <span style="font-weight: bold;">40's!!!</span> We have had <span style="font-style: italic;">the worst</span> summer on record for a long time. This should be <span style="font-style: italic;">October</span> weather, <span style="font-weight: bold;">not</span><span style="font-style: italic;"> August </span>weather<span style="font-style: italic;">.</span> It's so unfair...winter is on it's way. Way too soon. So, please forgive me if my thoughts have turned to...chili! Yes, it's that miserable here. I want a big, steeping, spicy bowl of <span style="font-style: italic;">chili </span>to warm me up in...<span style="font-style: italic;">August.</span> Oh, did I forget to mention it's been raining practically every day? It's damp, windy, dreary...I could go on and on, but why? Just cut to the chase and make the damn chili! This is one of my favorites:<br /><br /><span style="font-weight: bold;">Chili </span>(in August, in Chicago)<br /><br />6 Tbls. oil<br />4 medium onions, thinly sliced<br />1 small bulb of garlic. minced<br />3 lbs. ground chuck<br />3 lbs. sirloin, cubed<br />2 1 lb.12 oz. cans whole, peeled, tomatoes (or tomatoe puree if you prefer)<br />1 small can tomatoe paste<br />1 tsp. cumin seed<br />3 Tbls. hot chili powder<br />3 Tbls. mild chili powder<br />1 Tbls. salt<br />1/2 Tbls. oregano<br />garlic powder to taste<br />onion powder to taste<br />1 1/2 tsp. ground cumin<br />1 Tbls. pequin quebraba (some grocery stores, or Mexican market)<br />1 Tbls. chili caribe (some grocery stores, or Mexican market)<br />1 tsp. sugar<br />2 cans pinto or kidney beans, drained<br />16 0z. tomatoe juice<br /><br />In a large pot brown meat, in oil, in batches. Remove to large bowl. Brown onions and garlic. Place meat back in pot. Add all other ingredients and simmer for 2 hours. Adjust seasonings as desired. If you live in Chicago, serve. If you live in a warmer climate, well...I'm <span style="font-style: italic;">jealous!</span><br /><br /><br />Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com1tag:blogger.com,1999:blog-1233051875491892781.post-58833397029607829212009-08-29T19:29:00.005-05:002009-08-29T20:09:44.144-05:00Sesame Noodles # 3, 2, & 1I <span style="font-style: italic;">love </span>Sesame noodles. Therefore, I couldn't decide which recipe to post for you all. So...I am going to give you my top 3 faves in order of deliciousness, starting with # 3. They are all different, they are all yummy. You be the judge. You can eat these as is, or turn them into more of a main dish by adding cooked chicken. As a side dish, they will add a nice hearty zing to almost any meal you are serving. Here goes:<br /><br /><span style="font-weight: bold;">Sesame Noodles # 3<br /><br /></span>12 oz. angel hair pasta, cooked, drained, cooled<br />1 diced green pepper<br />1 diced red pepper<br />1 diced orange pepper<br />1 diced yellow pepper<br />3 thinly sliced green onions<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br />Dressing:<br /><br /></span></span>1/4 cup sesame oil<br />1/4 cup soy sauce<br />1 small clove garlic (or more, if you like), minced<br />1 tsp. hot chili oil, or to taste<br /><br />Whisk dressing ingredients together and toss with pasta and diced vegetables. Chill and serve.<br /><br /><br /><span style="font-weight: bold;">Sesame Noodles # 2<br /><br /></span>12 oz. linguine noodles, cooked, drained, cooled<br /><span style="font-weight: bold;"><br />Dressing:<br /><br /></span>1/4 cup light soy sauce<br />1/4 cup rice wine vinegar<br />6 Tbls. cold water<br />1 Tbls. sugar<br />1/2 tsp. salt<br />2 tsp. fresh ginger, peeled and minced<br />1 clove garlic (or more), minced<br />6 Tbls. creamy peanut butter<br />3 Tbls. Asian sesame oil<br />1 tsp. hot chili oil, or to taste<br /><br />Place soy sauce, vinegar, water, sugar, salt, ginger, and garlic, in a food processor. Process on high speed until ginger and garlic are smooth. Add the peanut butter, process 1 minute longer. Combine the oils and with the processor running on low speed, drizzle them through the feed tube, and process until completely combined.<br /><br />Place the cooked linguine in a large bowl and toss with 1 1/2 cups of the dressing. Chill and serve.<br /><br /><br /><span style="font-weight: bold;">Sesame Noodles # 1<br /><br /></span>1 12 oz. package linguine, cooked, drained, cooled<br />4 green onions, thinly sliced<br />1 red pepper, cut into matchsticks<br /><span style="font-weight: bold;"><br />Dressing:<br /><br /></span>1/4 cup soy sauce<br />2 Tbls. oriental sesame oil<br />2 Tbls. red wine vinegar<br />1 Tbls. vegetable oil<br />1 1/2 Tbls. sugar<br />1 Tbls. prepared chili sauce with garlic<br /><br />Place noodles, peppers, and green onions in a large bowl. Toss with enough dressing to coat. Chill, serve.<br /><br />I hope some of you try one or all of these and let me know what you think and which is your favorite. Enjoy!<br /><span style="font-weight: bold;"><br /><br /><br /></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><br /></span></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-57748232877288282822009-08-14T20:01:00.000-05:002009-12-08T14:45:56.826-06:00Puff Pastry Pizza Appetizer # 2<br />I love puff pastry. I could probably write a blog just using all my recipes for various ways in which to use these tender, flaky little gems. So versatile. So impressive when served. So satisfying when your friends think you're a genius. So easy! This is another good pizza type appetizer (refer back to # 1) to serve with cocktails or as an accompaniment to a main dish salad for lunch or dinner. Any way you serve it, it will be delicious, and most important...your friends will be impressed :)<br /><br /><span style="font-weight: bold;">Puff Pastry Pizza # 2<br /><br /></span>1 package (2 sheets) frozen puff pastry - defrost according to pkg. directions<br />3 cups (or more - you decide) swiss cheese, shredded; divided<br />2 lbs. plum tomatoes, thinly sliced and blotted dry<br />1 cup (or more) green olives, sliced or chopped<br />good quality olive oil<br /><br />Lightly roll out puff pastry sheets. Cut each into 1/4's and crimp edges. Place on parchment lined baking sheets and sprinkle each square with shredded swiss cheese, sliced tomatoes and green olives. Drizzle with a <span style="font-style: italic;">little</span> olive oil and top with remaining shredded swiss cheese. Bake at 375* for 20 - 30 minutes, or until lightly browned and cheese is bubbling.<br />Serve. When your guests applaud, feel free to take a bow :)<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><br /></span></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-31944214656173183272009-08-12T19:02:00.002-05:002009-08-12T19:55:34.254-05:00Corny!If you are looking for a great summer side dish look no further. This corn salad is easy, flavorful, and really attractive displayed in a pretty glass bowl. Did I mention easy? Everything is pretty much in season now, so go to your Farmer's Market and get your vegetables as fresh as possible. You can serve this salad with almost anything - steaks, chops, chicken, you name it. It's crunchy, colorful, and a little spicy depending on how much heat you decide to add. Feel free to increase or decrease the amount of chilies and cumin to satisfy your personal taste buds.<br /><br /><span style="font-weight: bold;">Summer Corn Salad<br /><br /></span>4 12 oz. cans of Green Giant corn, drained<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>1 large tomato, diced<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>6 green onions, thinly sliced<br />1 large red pepper, diced<br />1 large green pepper, diced<br />4 green chilies (or 1 small can) diced<br />1 small can artichoke hearts hearts, quarted<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br />Dressing<br /><br /></span></span></span>1/2 Tbls. cumin<br />1 tsp. each salt and pepper<br />3 Tbls. minced parsley<br />2 Tbls. lemon juice<br />2 Tbls. apple cider vinegar<br />1/4 cup olive oil<br /><br />Mix all dressing ingredients together in a small bowl.<br /><br />Blend all vegetables together in a large glass bowl and toss with the dressing. Let marinate in the refrigerator overnight.<br />Didn't I tell you...easy!<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><br /><br /></span></span></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0tag:blogger.com,1999:blog-1233051875491892781.post-71443063052855016782009-08-06T19:00:00.000-05:002009-12-08T14:45:56.831-06:00When Life Hands You Lemons...<br />If given a choice between a chocolate dessert or a lemon dessert, I always go for the lemon. I love the tart, refreshing, citrusy bite of lemons, especially in the summer. This dessert combines 2 of my favorite things...lemons and good vanilla ice cream. Since it's frozen, it's a great dessert to have on hand in your freezer for when guests stop by. I love the contrast between the tart lemon filling and the sweet vanilla ice cream. I usually make two at a time...one to share and one to have just because! This recipe calls for a 9 inch frozen pie shell, baked according to package instructions - but I usually make a graham cracker or ginger snap crust - up to you.<br /><br /><span style="font-weight: bold;">Frozen Lemon Pie<br /><br /><span style="font-weight: bold;">Crust:<br /><br /></span></span>2 cups graham cracker or ginger snap crumbs<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>6 Tbls. butter, melted<br />1 Tbls. sugar<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>Combine ingredients and press into a 9 inch pie plate. Bake at 350* for 10 minutes - cool on wire rack<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">Filling:<br /><br /></span></span></span></span></span>1/2 cup of butter<br />1/3 cup lemon juice<br />2 Tbls. grated lemon rind<br />1/4 tsp. salt<br />1 cup sugar<br />2 eggs<br />3 egg yolks<br />1 quart of vanilla ice cream, softened<br /><br />Melt butter in top of a double boiler. Add lemon juice, lemon rind, salt, and sugar. Beat the eggs and egg yolks thoroughly. Gradually stir into butter mixture. Cook over hot (not boiling) water, stirring constantly, until thick and smooth. Remove from heat and chill. Press softened ice cream into pie shell and freeze. Spread lemon filling over the frozen ice cream and freeze. When frozen cover with Saran. When ready to serve, top with a dollop of whipped cream.<br />A great summer dessert!<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><br /></span></span></span></span></span>Sweet Considerationshttp://www.blogger.com/profile/09073654552648415331noreply@blogger.com0