Pork Wellington

This is truly amazing, and really easy!  This is an Alton Brown recipe that I decided to try.  It was so good, I had to share it with you.  The recipe didn't have a gravy, but it's okay, I added a semi homemade easy one!  Give this one a try, you won't be disappointed!  To make this you will need:

1 whole egg

1 tablespoon water

1-ounce dried apple rings

1 whole pork tenderloin, approximately 1 pound

4 1/2 ounces thinly slice prosciutto ham

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon chopped fresh thyme leaves

1 teaspoon all-purpose flour

1 sheet puff pastry, thawed completely

1 tablespoon whole-grain mustard

1 package pork gravy mix

1 cup apple cider

1.)  Preheat to 400 degrees.
2.)  Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
3.)  Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, almost all the way through
4.)  Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
5.)  Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
6.)  I used a rack over a lined sheet so that the bottom of the crust got golden brown also.  Brush the entire pastry with the egg wash. Bake for 40 to 45 minutes or until the pork reaches an internal temperature of at least 160 degrees.
7.)  Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.   While the tenderoloin is resting, in a small saucepan combine the gravy mix and the apple cider.  Cook over medium heat, stirring frequently until the gravy forms.

 

Italian Torta

So simple and easy to put together, people will think you slaved over it!  Great dish for a buffet or for a game day (football, hockey, basketball).  Also great on an Easter brunch buffet!  For this hearty Italian dish you will need:
1 box Pillsbury pie crusts, softened
1 tablespoon Olive Oil
2 cloves garlic, smashed
1 box frozen spinach, thawed, and squeezed
1/4 cup shredded Parmesan cheese
1/4 lb thinly sliced provolone cheese
4 thin slices of salami (hard or Genoa)
1 15 ounce jar roasted red bell peppers, drained and dried
3/4 cup olive tapenade, drained
1/2 lb proscuitto
3 1/2 oz dry sun-dried tomatoes, chopped
1 egg, beaten
1/2 teaspon oregano leaves
extra parmesan for top of pie
1.)  Heat oven to 375 degrees. Place cookie sheet lined with foil in oven (torta will bake on heated cookie sheet).  Make pie crusts as directed on box using 9-inch glass pie plate.
2.)  Spread 1/2 of spinach mixture in crust-lined plate.  Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute.
3.)  Brush egg on top crust; sprinkle with Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven.
4.)  Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving.

Semi-homemade Sesame Chicken

I used to make the entire dish from scratch, but I have found an excellent shortcut.  Just as good as take out.  To make this dish you will need:

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry

2 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil

1 poundskinless, boneless chicken breast meat - cubed

1/4 cup vegetable oil

2 packages of Campbell's Toasted Sesame Skillet Sauce

1 package of sugar snap peas *

1 8 ounce package of mushroom, quartered

Dash of sesame seeds

Few scallions chopped.

1.)  Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a large baggie. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; mush until smooth. Add in chicken, close bag and mush until coated with the batter, then cover, and refrigerate for 20 minutes.

2.)  *If using fresh sugar snap peas, peel off the "stems", put in a microwave bowl and cook for a few minutes in the microwave to gently soften. If using frozen, defrost and and drain the sugar snap peas.

3.)  Heat olive oil in a deep fry pan.  Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown, browning on all sides.  Do in batches so you do not crowd the pan.  Drain on a paper towel lined plate.

4.)  Scrap the bottom of the pan.  Reduce the heat to medium low.  Add the Skillet Sauces and the mushrooms.  Cook for a few minutes to cook the mushrooms.  Add the chicken and the sugar snap peas.  Heat through for 5 minutes to make sure the chicken is completely done.  Serve over rice.  Garnish with the sesame seed and the chopped scallions, xiang shou!

 

Spoon Rolls

Need a good dinner roll?  These are super easy yeast rolls.  This makes a big batch of batter.  I actually used half for dinner rolls and turned the rest into cinnamon rolls the next day for breakfast!  To make these delectable devils you will need:

1 packet dry active yeast

2 cups warm (100 degrees F) water

1 1/2 sticks butter, melted

1/4 cup sugar

1 large egg

4 cups self-rising flour

Butter flavored Pam

mini muffin tins

1.)  Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well.

2.)  Gradually stir in the flour until smooth. Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator a minimum of 6 hours (overnight preferred)

3.)  When ready to cook, preheat the oven to 350 degrees. Spray miniature muffin tins.

Spoon the dough into the muffin tins and bake the rolls until browned, 18 to 20 minutes.

 

Rigatoni Amariciana - Can be made Vegan

After my daughter decided to become a vegan, making meals in the begining was quite a challenge.  This was always one of her favorites.  I would have a pot of sauce cooking for both of the daughters, and a pot of normal sauce cooking for my husband and I.  This is super easy.  Some Italians like to add peas to the sauce at the end.  I like it pure.  To make this dish you will need:
1 package (16 ounce size) rigatoni pasta
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste
1 1/2 cup chopped onion
5 ounces pancetta or bacon, Chopped (Vegan - Smart Bacon)
3/4 cup dry white wine
1 small can chopped tomatoes
1 15 ounce can of tomatoe sauce
Dash of sugar, optional
salt and pepper, to taste
1 cup freshly grated Romano cheese, optional (vegan -  omit)
1.)  Cook rigatoni according to package directions; drain and return to pot.
2.)  Meanwhile, heat oil in large skillet over low heat. Saute garlic and red pepper 4 minutes or until garlic is golden. (If you are not a garlic lover, you can remove the garlic.  It has done it's job flavoring the oil.)
3.)  Add pancetta and cook 5 minutes, stirring frequently.  Add onions to skillet and cook over medium heat about 8 minutes until golden, stirring frequently.
4.)  Add wine and bring to boiling. Cook until wine is almost evaporated, about 8 minutes. Stir in tomatoes, and the sauce and cook 5 minutes until slightly thickened. Season to taste with salt and pepper.
5.)   Stir tomato mixture into rigatoni. Transfer to serving platter.  Sprinkle with grated cheese if using.


 

Slow Cooker Beef Paprika

Another great meal for a rotten winter day.  You don't have to use the crock pot, but boy does this make the house smell amazing.  Plus it's quick and easy to throw together.  For this recipe you will need:
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes

1 cup chopped onion

1 8 ounce package sliced mushrooms

1 clove garlic, minced

3/4 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

2 teaspoons salt

1/2 teaspoon mustard powder

2 teaspoons paprika

1/2 cups water

2 tablespoons all-purpose flour

2 tablespoons lite sour cream

1.)  Pull out your slow cooker.  Add meat, onion, and garlic.

2.)  Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 4 hours on high or 6 hours on low. 

3.)  Pull out about 1/2 cup of the broth from the crock pot.  Stir in the 2 tablespoons flour until smooth.. Stir into meat. Add the sour cream and stir thoroughly.  Serve over hot egg noodles.

 

Chicken a la Vendemmia

One of Napa Valley's best chicken dishes.  La Vendemmia is Italian for grape harvest.  This is a wonderful recipe for a truly unique chicken dish.  As far as I can tell the recipe was the brain child of Napa's chef Michael Chiarello.  To make this dish you will need:

3 pounds seedless red grapes

4 large boneless chicken breasts

Sea salt and freshly ground black pepper

2 teaspoons fennel spice

2 tablespoons extra-virgin olive oil

1/2 cup thinly sliced sweet onion

2 teaspoons minced fresh rosemary

3/4 cup chicken stock or canned low-sodium chicken broth

1.)  Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 3 cups of juice.

2.)  Preheat the oven to 400 degree Fahrenheit. Season the chicken on all sides with salt, pepper and fennel spice.  I used fennel seed which I ground in my spice grinder.

3.)  Heat a large skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts and brown well on all sides, about seven minutes total. Transfer the breasts to a baking sheet and transfer to the oven and cook until the chicken is done throughout, 30 minutes.

4.)  While the chicken is cooking, pour off all but 1 tablespoon of the fat in the skillet. Add the onion to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance.

5.)  Add 3 cups of the grape juice and simmer briskly until reduced by half. Add the stock and any collected juices from the chicken pan and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 11/2 cup.

6.)  Spoon the sauce over and around them. Serve immediately.

Simple Toffee - Can be made vegan

I saw Trisha Yearwood make this recipe (it's so good her nephews call it "Crack") and last week it was in my inbox from a recipe site that I belong to.  I finally decided, okay I've got to give this a try.  I've got to say, it's amazing!  I would recommend you definitely try this one.  To make this you will need:

Cooking spray

35 to 40 saltine crackers

2 sticks (1 cup) butter (Vegan - Earth Balance)

1 cup light brown sugar

8 ounces semisweet chocolate chips (Vegan - Carob Chips)

1 cup of chopped pecans or walnuts

1.)  Preheat the oven to 400 degrees.

2.)  Line a cookie sheet pans with parchment paper, spray with nonstick spray and arrange the saltines salt-side down in a single layer.
3.)  In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
4.)  Put the cookie sheet in the oven for 7 minutes.
5.)  Remove from the oven and pour the chocolate chips over the crackers. Put the sheet back in the oven for a minute or two, to melt the chocokate.  Then spread them over the crackers with a knife.
6.)  Sprinkle with the chopped nuts.
7.)  Put the pan in the refrigerator to cool and firm the chocolate back up. 
8.)  Break into pieces and enjoy!

Baked Glazed Salmon

I think I am the only person I know that does not like Salmon.  I make it for my husband who absolutely loves salmon.  He loves this recipe.  Because I am only making the salmon for him, I end up freezing half of this glaze.  It freezes well.  To make this you will need:

3 tablespoons light brown sugar

2 tablespoons butter

1/4 cup Honey Dijon mustard

2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon finely grated ginger

Vegetable oil

Salt and freshly ground black pepper

8 salmon fillets, 6 ounces each

 

1.)  Preheat the oven to 375 degrees.  Line a baking sheet with foil and spray lightly with Pam. 

2.)  In a microwave safe dish, melt the brown sugar and the butter.  Add the mustard, soy sauce, olive oil and the ginger.  Mix well and let it cool slightly.

3.)  Place the salmon on the foil sheet.  Brush the filet (s) with vegetable oil and sprinkle with salt and pepper.  Brush some of the glaze on the salmon.

4.)  Bake in the oven for 35 - 40 minutes until the fish flakes.  Enjoy!

 

 

Thai Green Curry Chicken - Can be made vegan

I have yet to find a Thai restaurant in this area.  It's another thing that I miss.  We enjoy a good Thai dish!  This is easy and very good.  I serve this with Jasmine rice and sometimes I cook the rice with a bit of coconut milk, but I was trying to keep the calories down a bit.  If you try this dish, you will be very pleasantly surprised!  To make this dish you will need:
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes (Vegan use tofu)

1 tablespoon dark soy sauce

1/4 cup all-purpose flour

2 tablespoons cooking oil

2 tablespoons green curry paste

3 cloves garlic, peeled and chopped  

1 teaspoon fresh ginger, peeled and finely chopped

2 cups coconut milk

1 tablespoon fish sauce (delete if going vegan)

1 tablespoon dark soy sauce

2 tablespoons white sugar (I used Nectresse to reduce calories)

1/2 cup chopped scallions for garnish

1.)  Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken. 

2.)  Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in  garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with chopped scallions.

 

Vegan Note:  drain the tofu well.  Put in a colander and cover with a paper towel and put a can on top to push the water out of the tofu.  Then cut it into cubes.

 

 

 

 

Chicken Crepes

I am bringing back a truly elegant entree.  It's also quite delicious!   Not for the dieter! To make this yummy dish you will need:
Crepes

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

 

1.)  In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

2.)  Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

Chicken Mixture

2 large boneless skinless chicken breasts
1 8 ounce package sliced mushrooms
1/2 cup white wine
1 jar Heinz gravy
Salt and Pepper to taste
1.)  Poach chicken in water until done. (Length of time will vary based on size of breasts)  Drain and allow them to cool a bit.
2.)  Preheat oven to 350 degrees.  Spray a 13X9 baking tray with Pam.
3.)  Shred chicken into a bowl.  Add the rest of the ingredients and mix.
4.)  Spoon some of the mixture onto a crepe and roll up.  Place in the prepared baking pan.   Repeat until all mixture and crepes are used.
5.)  Cover with foil and bake for twenty minutes.  Enjoy!