A fabulous charcuterie board🧀
Category Archives: Recipes
Real Simple’s Mason jar Chicken Burrito bowl
What IS it about a Mason Jar recipe that makes it so. much. FUN?! ❤️
I’d add some tortilla chips for crunch.
BLT Pizza🍕in my Outdoor Oven (with full recipe)
Our very first home came with a wood-burning fireplace, which I adored, but after nearly 30 years, the hubby wanted to replace it with gas.
Him: gas IS cleaner
Me: NO
Him: it’s better for (our daughter’s) allergies
Me: NO. I never want to be without a wood burning fireplace
Him: What about converting the indoor one to gas, and building a wood burning fireplace in the backyard?
Me: :::perking up:::: REALLY??
Him: Why not?
Me: you’d do that just to get me to agree to gas indoors?!
Him: You’ve always wanted a pizza oven. It makes sense now
Me: YES YES a thousand times YESSSS
Have I ever told you how lucky I was to marry this guy?
House Specialty is CPK (California Pizza Kitchen’s) BLT Pizza
INGREDIENTS
BASIC PIZZA DOUGH Makes two 9″ pizzas
1 tsp yeast
½ cup plus 1 TBSP warm water (105° to 110°)
1½ cups bread flour
2 tsp sugar
1 teaspoon salt
1 TBSP extra virgin olive oil (plus one tsp. reserved to coat bowl dough will rise in)
(See Directions for Honey Wheat Crust version & toppings details…)
DIRECTIONS
CALIFORNIA PIZZA KITCHEN’S PIZZA CRUSTYou will need a pizza “stone” to bake on and a pizza peel for both these recipes.
BASIC PIZZA DOUGH Makes two 9” pizzas1 tsp yeast½ cup plus 1 TBSP warm water (105° to 110°)1½ cups bread flour2 tsp sugar1 teaspoon salt1 TBSP extra virgin olive oil (plus one tsp. reserved to coat bowl dough will rise in)
HONEY-WHEAT PIZZA DOUGH Makes Two 9” pizzas1 tsp yeast½ cup plus 1 tsp warm water (105° to 110°)1 cup bread flour½ cup whole wheat flour5 tsp clover honey1 tsp salt1 TBSP exta virgin olive oil (plus 1 tsp. reserved to coat bowl dough will rise in)
Add ingredients in the order the manufacturer of your machine reccomends. Use the dough setting ( I know, I know but I don’t like to leave anything assumed in giving a recipe).
When you’re dough cycle is finished, remove dough and place into a lightly oiled, 1 quart glass bowl. Seal the bowl with clear food wrap; seal air tight. (The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become.) Place the bowl in the refrigerator overnight covered airtight.
ABOUT 2 HOURS BEFORE YOU’RE READY TO ASSEMBLE YOUR PIZZA, remove the dough from the refrigerator. Using a sharp knife to divide into 2 equal portions. Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching and rolling. Place the newly formed dough balls in a glass casserole dish, space far enough apart to allow for each to double in size. Seal the top of the dish airtight with clearfood wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.
Roll out the dough to a 9” diameter. IMPORTANT!! MUST PRE-HEAT PIZZA STONE IN 500° OVEN FOR ONE HOUR. Dust your pizza peel with cornmeal. Place dough on the peel and assemble your pizza with your toppings. Carefully transfer your pizza to the pizza stone. Cooks in under 10 minutes…..watch carefully.
MY FAVORITE TOPPING FOLLOWS……IF YOU LIKE BLT SANDWICHES…..YOU’RE GONNA LOVE BLT PIZZA: crisp, crumbled bacon finely shredded romaine lettuce mayo shredded mozzarella cheese fresh roma tomatoes, sliced thin (if you use reg. tomatoes be sure to drain them!!) and olive oil.
After the crust….this is a cinch!! Brush one tablespoon of olive oil on each pizza. Top with shredded mozzarella and crisp, crumbled, bacon and more mozzarella…then tomato slices. Bake til center is bubbly 8 to 10 minutes (WATCH CAREFULLY). Remove and cut pizzas into slices. Top with lettuce mixed with one tablespoon mayo.
Chicken Kiev
More time consuming, than difficult, this one’s started on top of the range, but transferred to the oven to complete.
INGREDIENTS
4 whole medium chicken breasts (3 lbs.)
2 tablespoons fresh-snipped parsely
1 to 2 tablespoons chopped green onion
1 stick of butter, chilled
⅓ cup all purpose flour
1 beaten egg
1 tablespoon water
½ cup fine dry bread crumbs
Cooking oil or shortening for deep-fat frying
DIRECTIONS
Skin, halve lengthwise, and bone chicken breasts. Place 1 piece of chicken between two pieces of clear plastic wrap. Working from center to edges, pound lightly with a meat mallet, forming a rectangle about 1/8” thick. Remove plastic wrap; sprinkle chicken with some parsley and onion. Season with salt and pepper. Repeat with remaining chicken.
Cut chilled butter into 8 sticks, each about 2 to 2 & 1/2 “ long. Place 1 of the sticks on each chicken piece. Fold in sides; roll up jelly roll style, pressing all edges together gently with your fingers, to seal.
Place flour in a shallow dish. in another shallow dish combine egg and water. Roll chicken in flour to coat, then dip in egg mixture. Coat with crumbs. Cover, chill at least an hour.
Heat an additional 1/4 cup butter in a large skillet. Fry chilled chicken rolls on all sides about 5 minutes or until brown. Transfer to a 12×7.5×2” baking dish. Bake ina 400 degree oven for 15 to 18 minutes. Spoon pan drippings over individual servings.
Serve over buttered noodles with a green vegetable.
| LAST IMAGE is prior to being baked for 15-20 minutes | Finished dish’s photo got interrupted by a self imploding watermelon 🍉 on the counter. 😂😂
Chicken with Walnuts – Stirfry
My first ever stir fry dish came from a Better Homes & Gardens cookbook. To this day it remains a favorite.
Everyone I’ve served it to asks me for the recipe. It doesn’t call for red bell peppers but I love the color they add to the dish.
INGREDIENTS
1 and 1/3 pounds whole chicken breasts
3 T Soy sauce
2 t cornstarch
2 T dry sherry
1 T grated gingerroot
1 t sugar
1/2 t salt
1/2 t crushed red pepper
2 T cooking oil (I use peanut oil)
2 medium green peppers, cut into 3/4″ pieces
4 green onions, bias-sliced into 1″ lengths
1 cup walnut halves
Hot cooked rice
DIRECTIONS
Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1″ pieces. Set aside.
In a small bowl stir soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt and red pepper. Set aside.
Preheat a wok or a large skillet over high heat; adding cooking oil (watch it as it spatters). Stir fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1 to 2 minutes or until just golden. Remove from wok or skillet.
(Add more oil if necessary) Add half the chicken to the hot wok or skillet and stir fry 2 minutes. Remove from skillet. Stir-fry remaining chicken for 2 minutes.
Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more (I never cover it). Serve at once with hot rice.
Notes: Use a long-handled spoon or spatula to lift and turn the food with a folding motion. Be sure to maintain high heat so the food cooks quickly —
Panzanella – 🍅+🍞=🥗
Italian Tomato & Bread Salad
INGREDIENTS:
½ baguette (about 12 inches long)
1 large garlic clove, mashed
Olive oil for brushing
6 medium to large tomatoes, cut into large chunks
½ medium onion, chopped
3 tablespoons coarsely chopped fresh basil
4 tablespoons balsamic vinegar
½ cup olive oil
DIRECTIONS
Preheat oven to 300 degrees
Split the baguette in half lengthwise. Rub the cut side of one half very well with the mashed garlic. Brush liberally with olive oil. Cut the garlicked half in half again lengthwise, and then cut those strips into 3/4 “ pieces. Place the croutons on a baking sheet, crust side down. Bake 30 minutes, until dark golden.
If croutons are made in advance, put the tomatoes in a large mixing bowl a bit before you intend to mix the salad, then drain off and discard any juice that may accumulate.
To serve, add the croutons, onion, and basil to the tomatoes. Whisk together the vinegar and oil for the vinaigrette. Pour over all and toss.
Fresh 🍅Tomato 🍜
I wasn’t expecting much but I absolutely ❤️ this recipe. Doesn’t need the cream at ALL, so I left it out. Perfect consistency using the #Instapot and an immersion blender.
Homemade Tomato 🍅Soup via Instapot pressure cooker
Prep: 15 min • Pressure: 15 min • Total: 45 min
Pressure Level: High • Release: Natural
INGREDIENTS:
2 Tablespoons extra-virgin Olive oil
1 large red onion, chopped
1 large carrot, peeled & chopped
3 garlic cloves, crushed
3 pounds high-quality ripe tomatoes, coarsely chopped
1 teaspoon sugar
1 tablespoon tomato paste
3/4 cup vegetable or chicken broth
kosher salt
Freshly ground black pepper
1/3 cup heavy cream (optional – I left it out)
fresh basil for garnish (optional)
Parmesan cheese, for garnish (optional)
DIRECTIONS: Preheat the Insta pot by selecting Saute
Once hot, add the oil followed by the onion and carrot. Cook for 6 to 7 minutes, until the onion is translucent.
Add the garlic and cook for 2 minutes more.
Add the tomatoes, sugar, tomato paste and broth. Season with salt & pepper. Secure the lid.
Select MANUAL and cook at HIGH PRESSURE for 15 minutes.
Once cooking is complete, let naturally release for 10 minutes. Release any remaining steam.
Add the cream (optional – I left it out). Use an immersion blender to puree the soup or carefully puree in batches in a blender. Strain soup if needed (I didn’t bother, it was perfect after using the immersion blender). Add more broth if a thinner soup is desired.
Taste for seasoning. Serve with fresh basil and Parmesan (optional).
I prefer tiny saltines.
To make dish Paleo, leave out the sugar, Parmesan and replace cream with more broth.
NUTRITIONAL INFO Calories: 239. Total carbs: 22g Saturated fat (with heavy cream): 6g, Trans Fat: 0g; Fiber: 6g; Protein: 5 g; Sodium: 225g
🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅
3 lbs. tomatoes yield 3 pints soup. Although I thought I would can these, any reference to Fresh Tomato Soup mentioned “fridge for 5 days or freezer for 6 months”
Glazed Lemon 🍋Cake
TOTAL TIME: 65 MINUTES
Simply perfection. The kind of recipe everyone has to have, once they sample the cake.
Ingredients
2 sticks sweet butter, softened
2 cups sugar
3 eggs
3 cups unbleached all purpose flour, sifted
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 tablespooons tightly packed fresh grated lemon zest
2 tablespoons fresh lemon juice
Lemon icing:
1 pound confectioner’s sugar
8 tablespoons butter (1 stick) softened
3 tablespoons tightly packed grated lemon zest
½ cup fresh lemon juice
Directions
Preheat oven to 325 degrees. Grease a 10 inch tube pan.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time; blending well after each addition.
Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for one hour and 5 minutes, or until cake pulls away from sides of pan and a tester insterted in the center comes out clean.
Cool cake in the pan, set on a rack for 10 monutes. Remove cake from pan and spread icing on at once, while cake is still hot.
LEMON ICING:
Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.
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