Hershey Haystacks

I found these yummy & healthy Hershey haystacks on HungyGirl.com and thought I'd post them here... 'hope you enjoy!
(serves 6: 1 stack - 71 calories, 4g fat, 12 carbs, 5g fiber, 2g protein - 1 WW point.)

Ingredients:

• 1 cup Fiber One cereal
• 1.5 oz Hershey's milk chocolate bar
• 1 Tbs reduced fat peanut butter, smooth or chunky

Preparation:

Melt chocolate and peanut butter together in a glass bowl in the microwave at 30 second intervals; careful not to burn. Toss in cereal to coat. Drop cluster haystacks on wax paper and refrigerate to set.

Eggplant Steaks with Salad of Roasted Peppers, Olives, Feta & Garbanzo Beans

Thick slices of eggplant are topped with a salad of roasted red bell peppers, feta cheese, olives and garbanzo beans; then the salad is drizzled with a tangy balsamic dressing. It's nice with a Pinot Blanc or a Chardonnay. Pears poached in red wine and served with chocolate sauce and a glass of Sauternes make a lovely dessert.

Makes 6 servings.

Ingredients:

• 2 large red bell peppers
• 1/2 cup drained canned garbanzo beans (chickpeas)
• 1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
• 4 ounces feta cheese, crumbled
• 2 tablespoons chopped fresh oregano
• 1/4 cup balsamic vinegar
• 2 tablespoons minced garlic
• 4 teaspoons soy sauce
• 1/2 cup olive oil
• 1 1 1/2-pound eggplant
• Fresh oregano sprigs
• 4 6-inch-diameter pita breads, cut into wedges, lightly toasted

Preparation:

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.

Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side. Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.

Source: Bon Appetit, Sept. 1997

Pan-Seared Thick-Cut Steak

This is the BEST steak recipe I've found. Hans and I use this method with Filet's and find ourselves nearly in tears when we come to the last bite. Make sure you let the steaks rest at least 5 minutes before eating.

Ingredients:

• 2 boneless strip steaks, 1 1/2 to 1 3/4 inch thick (about 1 lb. each )
• Kosher salt and ground black pepper
• 1 Tbs. vegetable oil

Preparation:

Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towels. Cut each steak in half vertically to create four 8-oz steaks. Season steaks liberally with salt and pepper; using hands, gently shape into uniform thickness. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted horizontally into center of steaks registers 90 to 95 degrees for rare to medium-rare, 20-25 minutes, or 100-105 degrees for medium, 25 to 30 min.

Heat oil in 12-inch heavy bottomed skillet over high heat until smoking. Place steaks in skillet and sear until well browned and crusty, 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer steaks to clean rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all edges until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.

Return steaks to wire rack and let rest, loosely tented with foil, for about 10 minutes. If desired, cook sauce in now-empty skillet. Serve immediately.

Note: Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pint center-cut tenderloin roast and portioning it into four 9-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan.

Source: Cooks Illustrated, May/June 2007

Braised Bok Choy with Sherry & Prosciutto

This is delicious with braised pork or beef short rips, or simply with a pan-seared steak.

Ingredients:

• 1 Tbs. vegetable oil
• 4 medium cloves garlic, thinly sliced
• 6 heads baby bock choy (about 7 inched long and 2 inches in diameter at their widest), cut in half lengthwise
• 1/8 tsp. kosher salt; more as needed
• 1/4 cup dry sherry (or Chinese rice wine)
• 1/2 cup homemade or low-salt chicken broth
• 1 Tbs. soy sauce
• 1/4 tsp. granulated sugar
• 1 tsp. cornstarch mixed with 1 tsp. cold water to form a slurry
• 4 thin slices prosciutto, sliced crosswise into 1/4-inch strips (1/3 to 1/2 cup)

Preparation:

Put the oil and garlic in a small wok or a deep, heavy-based, 10-inch , straight-sided saute pan with a lid. Set over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle steadily, about 1 minute. Add the bok choy (the pan will be crowded) and, using tongs, turn it in the oil and garlic, and then season it with the salt. When the tender tops begin to wilt, in about 1 minute, add the sherry (or rice wine) and toss again for about 15 seconds before adding the chicken broth, soy sauce, and sugar. Reduce the head to medium, cover and simmer until the bok choy tops are completely wilted and the stalks are crisp-tender, about 5 minutes. Transfer the bok choy to a plate.

Give the cornstarch slurry a stir to recombine and then whisk it into the cooking liquid. Simmer vigorously until the liquid has thickened, about 30 seconds. Remove from the heat and return the bok choy to the pan. Add the prosciutto and toss quickly to coat the bok choy with the broth and to mix in the prosciutto. Season to taste with salt and serve.

Source: Fine Cooking, Feb/Mar 2007

Shrimp with Fennel, Tomato & Pernod Sauce

Ingredients:

• 1 lb. shrimp (21 to25 per lb.) peeled, deveined, rinsed and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 cups very thinly sliced fennel (1 small to medium bulb, trimmed and cored first)
• 3 cloves garlic, smashed
• 1/4 cup Pernod (French anise flavor liqueur)
• 1 14 1/2 oz. can petite-diced tomatoes
• 1 tsp. chopped fresh thyme
• 1/4 cup chopped fresh flat-leaf parsley

Preparation:

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Put a 12-inch skillet (not nonstick) over medium-high heat for 1 1/2 minutes. Add 2 Tsb. of the oil and once it's shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1 1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked.

Reduce the heat to medium. Add the remaining 2 Tbs. oil and the fennel and garlic. Sprinkle with 1/2 tsp. salt and cook, tossing often, until the fennel is very soft and golden brown in places, 6-8 minutes.

Carefully add the Pernod (it may flame up) and cook, stirring, until any flames die out and the Pernod has almost evaporated , about 1 minute. Add the tomatoes and their juice, the thyme and about half the parsley. Bring to a boil and then reduce the head to a gentle simmer and cook for 3 minutes to meld the flavors. Add the shrimp, and cook, tossing, until it's opaque throughout (cut one in half to check), 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately, sprinkled with the remaining parsley.

Source: Fine Cooking, April/May 2008

Crunchy Baked Pork Chops

Ingredients:

• Table salt
• 4 boneless center-cut pork chops, 6-8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
• 3 1/2 cups panko bread crumbs
• 1 small shallot, minced (about two Tbs)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 Tbs)
• 2 Tbs. vegetable oil
• Ground black pepper
• 2 Tbs. grated Parmesan cheese
• 1/2 Tsp. minced fresh thyme leaves
• 2 Tbs. minced fresh parsley leaves
• 1/4 cup plus 6 Tbs unbleached all-purpose flour
• 3 large egg whites
• 3 Tbs. Dijon mustard
• Lemon wedges

Preparation:

Adjust oven rack to middle position and heat over to 425 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

In a medium bowl, add shallot, garlic, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper, Parmesan, thyme and parsley to bread crumbs. Mix thoroughly and transfer to rimmed baking sheet.

Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

Variation: Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese

Follow above recipe, omitting salt added to bread crumb mixture. Before breading, place 1/8 inch thick slice Asagio cheese (about 1/2 ounce) on top of each chop. Wrap each chop with thin slice of prosciutto, pressing on prosciutto so that cheese and meat adhere to one another. Proceed with chops so that cheese and meat do not come apart duing breading.

Source: slightly modified from Cook's Illustrated, Jan. & Feb. 2008

Green Beans with Almond-and-Lemon Brown Butter

Makes 4 servings

Ingredients:

• 1 pound green beans, trimmed
• 4 tablespoons unsalted butter
• 2 teaspoons fresh lemon juice
• 1/4 cup unsalted roasted almonds, chopped
• 1/4 teaspoon kosher salt

Preparation:

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and transfer to a serving bowl.

Meanwhile, brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute.. Add the lemon juice, almonds, and salt. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans.

Scallops with Sweet Cucumber and Mango Salsa

Makes 4 servings

Ingredients:

• 1 cup long-grain white rice (such as jasmine)
• 2 mangoes, cut into 1/2-inch pieces
• 2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces
• 1 tablespoon grated ginger
• 2 teaspoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1/2 cup fresh cilantro, chopped
• Kosher salt and pepper
• 1 1/2 pounds large sea scallops

Preparation:

Cook the rice according to the package directions.

Meanwhile, in a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.

Rinse the scallops and pat them dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side. Divide among individual plates and serve atop the rice with the salsa.

Tip: Look for scallops that are translucent rather than stark white; they'll taste fresher. Some arrive in the store with the muscle still attached. A quick tug with your fingers before cooking will remove the muscle easily.

Source: Real Simple, September 2007

Swiss Chard with Chickpeas and Couscous

Makes 4 servings

Ingredients:

• 1 10-ounce box couscous
• 1/2 cup pine nuts
• 3 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 15.5-ounce can chickpeas, rinsed
• 1/2 cup raisins (dark or golden)
• 2 bunches Swiss chard, stems trimmed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Preparation:

Place the couscous in a bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.

Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.

Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.

Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.

Tip: It's easy to vary this basic recipe from one week to the next. Try using spinach instead of Swiss chard, almonds in place of pine nuts, or currants as a substitute for raisins.

Blackened Salmon and Rice

Makes 4 servings

Ingredients:

• 2 cups instant rice (such as Minute Rice)
• 2 1/2 tablespoons paprika
• 3/4 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 3 1/2 unsalted butter
• Juice of 1 lemon
• 1 11-ounce can corn kernels, drained
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges

Prepartion:

Heat oven to 400° F.

Cook the rice according to the package directions.

Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and 1/2 teaspoon of the salt.

In a saucepan, over medium heat, melt 2 1/2 tablespoons of the butter and add the lemon juice.

Heat a large ovenproof skillet over medium-high heat. Working with 1 salmon fillet at a time, dip the top and bottom first in the lemon butter, then in the spices. Cook the salmon until blackened, 2 minutes per side. Transfer to oven for 8 minutes.

Stir the corn, parsley, and the remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

Source: Real Simiple, January 2007

Steamed Salmon and Asparagus in Parchment

Ingredients:

• 1/2 pounds small new potatoes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons cold unsalted butter, diced
• 4 salmon fillets (about 6 ounces each)
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 4 scallions, trimmed and sliced
• 4 tablespoons chopped fresh tarragon leaves
• 1 tablespoon extra-virgin olive oil
• 2 lemons, halved

Preparation:

Preheat oven to 400° F. Place a piece of parchment paper on a 13-by-12-inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and ½ teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.

Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan. Bake on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.

Source: Real Simple, April 2005

Crab and Shrimp Salad

The other day I was walking home pondering what to make for dinner. I stopped at Le Bec Fin to see what was on their menu and was inspired to make a crab, shrimp and green been salad. $33 dollars later I had all the ingredients and a tasty meal sitting in front of me.

Ingredients:

• 1/4 lb lump crab meat
• 1/4 cooked shrimp
• 1 tomato
• 1/4 lb steamed green beans (about 1/2 cup)
• roasted red pepper
• salt & pepper
• lemon
• 1 Tbs olive oil
• Cayenne pepper (substitution: horseradish)
• Bibb lettuce (or other leafy lettuce like Red Leaf or Romaine)
• cilantro
• cocktail sauce

Preparation:

In a small bowl, mix olive oil, juice of one lemon, 1/4 tsp salt, pinch of pepper and pinch of Cayenne pepper. Mix vigorously with a fork or whisk and set aside.

Steam green beans until crisp but soft. Remove from heat and cut into 1 inch pieces. Chop tomato and one roasted red pepper into small 1/8 - 1/4 inch pieces. With a fork, shred 1/4 lb of lump crab meat. Combine crab, shrimp, tomato, red pepper and green beans in a medium sized bowl. Mix in dressing and add salt and pepper to taste.

Spread lettuce over plate and spoon crab/shrimp mixture over top. Garnish with cilantro and serve with a dollop of cocktail sauce.

Chicken Chili

My friend Laura made this for us on a recent trip to her house in Virginia. It's delicious and a real crowd pleaser!

Ingredients:

• 1 onion
• 2 cloves garlic
• 1 Tbs olive oil
• 1 jalapeno
• 4 oz can chopped green chilies (drained)
• 1 tsp cumin
• 1/2 tsp oregano
• 1/8 tsp Cayenne pepper
• 1/2 tsp salt
• 1 1/2 cups chicken broth
• 2/3 cups white kidney beans
• 2 chicken breasts (cooked)
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded Monterrey Jack cheese

Preparation:

Saute onion and garlic in olive oil. Add jalapenos, chilies and spices. Stir in chicken broth, beans and chicken. Boil, then cover and simmer 25 minutes. Stir in cilantro and cheese. Serve. Makes 4 one cup servings.

Chicken and Cashews in Lettuce Cups

Ingredients:

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons canola oil
• 1 1/2 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces
• Pepper
• 2 cloves garlic, finely chopped
• 1 tablespoon grated ginger
• 1 bunch scallions, trimmed and sliced
• 1 8-oz can sliced water chestnuts, drained
• 1/4 cup roasted unsalted cashews
• 1 small head Boston or Bibb lettuce, leaves separated.

Preparation:

Combine the soy sauce and honey in a small bowl; set aside. heat the oil in a large skillet over medium0high heat.
Season the Chicken with 1/2 teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
Lower heat to medium and stir in the garlic and ginger. Ad the scallions and cook for 1 minute. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
Divide the lettuce leaves among individual places and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.

Substitution: In place of chicken, try steak, pork or shrimp.
Source: Real Simple, May 2008

Rustic Apple Tart with Sweet Cream Cheese

Apple Tart with Sweet Cream Cheese

Troy & I had Jen & Hans over last night for Hans' birthday! Lots of great food & even better company. We watched the Masters and enjoyed antipasti including prosciutto & boursin wrapped asparagus, salami & muenster, olives, cashews & toasted almonds, sliced red pepper, plump grapes and a great Wente Vinyards Chardonnay from one of Hans' friend's vineyard in California. Then we moved onto a colorful salad, baked sweet potatoes and grilled steaks. We were already full, but it's no birthday without birthday dessert - a rustic apple tart with sweet cream cheese and toasted almond & buttered pecan gelato from Capogiros... We're still full today! The tart was so fun to make - I found the recipe below from joyofbaking.com and thought it might be fun to include here:

Ingredients:

Crust:

• 1 cup all purpose flour
• 1/3 confectioners sugar
• 1/2 cup cold unsalted butter, cut into small pieces

Filling

• 8oz cream cheese at room temp
  
• 1/4 cup granulated white sugar
• 1 large egg
• 1/2 tsp pure vanilla extract

Topping:

• 1/4 cup granulated white sugar
• 1/2 tsp ground cinnamon
  
• 4 cups Granny Smith apples, peeled & cut into 1/4" slices (about 3-4 apples)
  
• 1/3 cup sliced almonds

Preparation:

Preheat oven to 450 and place rack in center of oven. Greas a 9" springform pan.

Crust: In the bowl of your food processor, place the flour & sugar. Pulse to blend together. Add the butter and pulse until dough just begins to come together. Pat the dough onto the bottom and up the sides of the springform pan. Cover with plastic wrap and place in refrigerator while you make the filling.

Filling: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.

Topping: Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the drips.

Bake at 450 for 10 minutes. Reduce heat to 400 and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Leftovers can be covered with plastic wrap and refrigerated.

A pic of our antipasti from last night...

Hans & Jen with birthday gelati.

*A fork & spoon to fit the size of our eyes & stomachs :)

Spanish Egg Torta

This morning I wanted to use up some veggies so I decided to create a version of a Spanish egg torta. The following came together easily & turned out pretty well - I could see this dish working nicely for brunch, and all the veggies could be prepared the night before for ease.

Ingredients:

• 1/2 cup of diced yellow bell pepper
• 1/2 cup of diced orange bell pepper
• 1/2 cup of diced baby carrots
• 1/2 can of diced tomatoes
• 1 minced clove of garlic
• 1 cup of thinly sliced red onion
• ~10 spears of asparagus cut on the bias to 1/4" pieces
• 1/2 cup crumbled bacon
  
• 8 eggs
• 1 sheet of pre-frozen puff pastry dough for the crust
• 10" tart form
• salt & pepper
• red pepper flakes
• extra virgin olive oil
  

Preparation:

Preheat the oven to 350°. Pull the puff pastry dough out of the freezer and let it thaw under a damp towel to keep it moist. Sauté the veggies in a little olive oil just until soft, seasoning with a few red pepper flakes, salt & pepper. I start with the veggies that require the longest cooking time - carrots, then red onion, peppers, tomatoes, garlic, asparagus, at the end, etc., knowing the veggies will continue cooking in the oven. Remove them from the heat and put to the side in a small bowl. Add crumbled bacon to the mixture. Roll out the puff pastry dough and press into a 10" tart form. Crack 8 eggs into a bowl and season well. Combine the cooled veggies & bacon with the egg mixture and pour into the tart form. (I let the veggies cool a bit to avoid awkwardly curdling the eggs, although it's all going in the oven anyway.) Bake at 350 for 50 minutes or until done!

My thoughts:

*A sliver of this torta might be nice with maple french toast, and fresh berries for brunch. I love Linda's frothy orange julius for breakfast and will get a recipe for that up here soon, too :)

Mmm, Jen's BBQ

I tried Jen's aforementioned bbq sauce this week and we loved it! I changed it up just a bit -- first, I sautéed garlic & red onions together, just until soft, then I added the saucy ingredients in Jen's recipe, plus a couple cans of tomatoes, some worchestire sauce, and a little liquid smoke... I slow-cooked 4 chicken breasts in my le creuset dutch oven and shredded them over baked potatoes, and served with a spinach salad. We love the sauce! *Thanks for the delicious recipe, Jen!

Fava Beans for Spring!

fave con cipolla rossa e menta

I stumbled across this recipe from Gourmet on epicurios.com and loved the beautiful colors & the idea of mint with my veggies... I'd toast some walnuts and toss in, too... *Could dried cherries or red grapes work to make a colorful summertime dish, as well?

Ingredients:

• 3 cups peeled & shelled fava beans (2 1/2 lbs)
• 1 tsp plus 2 tbls olive oil, divided
• 2 medium red onions, chopped
• fine sea salt
• a generous handful of fresh mint, roughly chopped (about 1/2 cup)

Preparation:

• Cook the fava beans with 1 tsp oil in boiling unsalted water until tender, 6 to 8 mins, then drain.
• Cook onions in remaining oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 mins. Add beans and cook until just heated through, then season with sea salt & pepper. Toss in mint and serve immediately.

My thoughts:

*I think I might also cool & serve the beans/onions & mint mxture with toasted walnuts, dried cherries, or sliced red grapes for a summer salad.

General's Wife's Cake

Straight from the general's wife's recipie box, this recipie is easy and delicious!

Ingredients:

• 1 box cake mix (chocolate for dark cake, yellow for light cake)
• 1 small box INSTANT pudding (again, chocolate for dark & one of the vanillas or cheesecake for the light)
• 1/2 cup water
• 1/2 cup booze (Kahlua for dark or Amaretto for light)
• 4 eggs
• 1/2 cup oil
• about 1/2 cup chopped nuts

Preparation:

Heat oven to 350. Grease & flour bundt pan. Put chopped nuts in bottom of pan. Mix the rest of the ingredients together & pour into pan. Bake 50-60 minutes. Let cake cool in pan for 10 minutes before pouring sauce over it.

Sauce - the good part!

• 1 cube butter
• 1 cup sugar
• 1/4 cup water
• 1/4 cup booze - the same as you used in the cake

About 15 minutes before cake comes out of oven, start the sauce. Melt butter. Add water & sugar. Bring to boil, turn heat down & simmer about 15 minutes. Stir occasionally to keep it from burning & sticking to the pot. Pour over top of cake after it has cooled for 10 minutes. Let cake cool for 2-4 hours before removing it from pan. Flavor increases if cake is allowed to set for 24 hours. Recently I've gotten creative & added Toffee bits into the cake. That really makes it good!! Chocolate chips would be good too.

Tomato, Avocado & Grapefruit Salad

My friend Laura loves avocados. So when thinking about a salad to serve with our pan seared fillet mignon, the idea of combining avocado with tomato and grapefruit came to mind. While this recipe was an experiment, I'm happy to report that both Hans and Laura gave it a thumbs up!

Ingredients:

• 1 Ripe Tomato
• 1 Ripe Avocado
• 1 Ruby Red Grapefruit
• 1 tsp Olive Oil
• pinch salt
• dash of pepper
• honey

Preparation:

Slice avocado lengthwise and remove pit. Using a spoon, remove avocado from skin. Thinly slice avocado and arrange in a fan shape in the center of the serving plate. Cut tomato in half lengthwise. Thinly slice tomato and arrange on plate to match avocado presentation. Peel grapefruit and divide the pulp of one section between four serving plates. Sprinkle pulp over tomato and avocado.

In a small glass, mix olive oil, salt, pepper and juice from one section of grapefruit. Splash over salad. Drizzle honey over salad and grapefruit. Serve cold.

Banana Bread

Ingredients:

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cup of all-purpose flour

Preparation:

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.