Cherry Cobbler

I usually like to eat my fruits fresh and not baked in anything....BUT...Wal-Mart had a sale on these delicious beauties a $1.00 a pound.  Yes, I went overboard and had plenty of left over cherries and I could not see them going bad.  So I made cherry cobbler courtesy of Emeril Lagasse.  It was a very simple recipe except I did NOT have a cherry pitter (hint hint family that would be a great stocking stuffer) .  It took me longer to pit them than to make this cobbler and not to mention it stained my fingers and nails for a week!!  It was worth it....served with vanilla bean ice cream....hmmmm....I love the combination of warm and cold.

--Serves:

6 Servings.
Ingredients
Filling:
•6 cups tart red cherries, pitted
•1 1/4 cups sugar
•1/4 cup water
•4 teaspoons cornstarch

Topping:
•1 cup flour
•1/4 cup sugar
•2 tablespoons brown sugar
•1 teaspoon baking powder
•1/2 teaspoon cinnamon
•3 tablespoons butter
•1 egg, beaten
•3 tablespoons milk

Directions
Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

Chocolate Malted Cookies

Sometimes I like receiving junk mail.  Let me explain I preview a lot of cookbooks and they send me all sorts of offers...some are tempting others I send back.  I found this recipe on one of those flyer's you know which one I am talking about....the one that is a little blurred with size 2 font?  Well, I am a master optician....

Anyways, you have to make these !!  Right now!  I made the dough one evening and put the dough in the refrigerator and made them several days later.  Oh my goodness, they were just delicious....they hit the spot. 

The recipe calls for semisweet chocolate and milk chocolate but I thought the dough would be sweet enough so I went BOLD and used bittersweet chocolate.  HEAVEN....I'm Amazing....uhmmm...I mean the cookies were just AMAZING!!  ;)

Ingredients:
1 cup butter-flavor shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder ( I used ovaltine)
2 TBS  chocolate syrup
1 TBS vanilla extract
1 egg
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips 
( I omitted both kinds of chocolate chips and used Ghiradelli 60% cacao bittersweet chocolate)

* In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes.  Add egg.
*Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.  Stir in chocolate chunks and chips.
*Shape into 2-in balls; place 3 in apart on ungreased baking sheets.  Bake at 375 degrees for 12-14 minutes or until golden (mine only took 10 minutes).  Cool for 2 minutes before removing to a wire rack.

Prep/total time: 30 min  Yield:  about 1-1/2 dozen.

**recipe adapted by Taste of Home Grand Prize Winners mail flyer recipe submitted by Teri Rasey of Cadillac, Michigan.

PURPLE Potatoes

Back to the Kitchen….

It’s been awhile. I can’t believe it we are in JUNE!! Where does the time go? Well my husband and I just returned from our annual vacation to San Francisco. If you have been following this blog awhile you will know that we LOVE San Francisco! Love like if we won the lottery we would move there!! This time was very special we had three of our friends visit with us. It was a blast! I can’t wait to share some of our pictures (waiting on hubby)....

We went to the Farmer’s Market on Tuesday and I wish I could buy all of the veggies and fruit! They had beautiful baby artichokes, purple bell peppers, PURPLE potatoes….yup…I did ….had to buy them and yes I packed them in my suitcase and guess what’s for dinner tonight? (My friends already think I’m nuts)

My purple potatoes....

             

    




Tilapia with Purple Potato Crust and Chive Rosemary Oil
Ingredients
•4 (4- to 6-ounce) tilapia fillets
•8 to 12 ounces purple potatoes, peeled and very thinly sliced
•1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
•2 tablespoons olive oil
•2 tablespoons butter
•1/2 cup extra-virgin olive oil
•1/3 cup minced fresh chives
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.

To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.
**Adapted from Giada De Laurentiis  **I found it difficult to layer the potatoes on the fish first then turn in upside down on the pan.  I layered it on the pan first then layed the fish on top.

AND BECAUSE.....I had left over potatoes.....how about??
Rosemary Roasted Purple Potatoes


5-6 medium-sized purple or other potatoes
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 1/2 teaspoons dried rosemary, crushed
Kosher salt and freshly ground pepper to taste
Preheat oven to 375 degrees.
Scrub the potatoes well. Dry and quarter them as shown above.
Place potatoes in baking pan to form a single layer.
Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.
Cover pan with foil and slide into oven.
Bake potatoes for 15 minutes.
Slide pan from oven and remove foil. Using a spatula, turn potatoes over.
Return pan to oven without foil and roast potatoes another 15 minutes.
Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.
Serves 6.
**courtesy of copywriterskitchen.com

Gyro Meat with Tzatziki Sauce

My mother has made this recipe using lamb, chicken, and turkey ground meat. Our favorite was ground chicken…but of course when I went grocery shopping they were out and so I used ground turkey. I was really craving gyros. Dinner came out well but my husband wasn’t too crazy about the turkey meat. I loved the tzatziki sauce. I made it using Greek yogurt so I omitted the part where you had to strain the yogurt. If you have ever had Greek yogurt it is delicious and you will never go back to regular yogurt again! It is so rich, smooth and creamy.

Gyro Meat with Tzatziki Sauce
Recipe courtesy Alton Brown, 2005

Ingredients
•1 medium onion, finely chopped or shredded
•2 pounds ground lamb
•1 tablespoon finely minced garlic
•1 tablespoon dried marjoram
•1 tablespoon dried ground rosemary
•2 teaspoons kosher salt
•1/2 teaspoon freshly ground black pepper

•Tzatziki Sauce, recipe follows
Directions
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper andprocess until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups

Fast Family Fajitas

I hope everyone had a wonderful Easter. The weather here in Tennessee was beautiful it was 80 degrees. We couldn’t have asked for a better day it was fun watching the kids do their egg hunt.
My husband and I have been so busy lately I was trying to find something quick and easy to make for dinner. I came across this recipe from one of many pampered chef parties I have attended.
Most everyone will have these ingredients stocked in their kitchens. Try it tonight it only takes minutes!

Ingredients:
1 medium green bell pepper
1 medium red bell pepper
4 boneless, skinless chicken breast halves
2 teaspoons vegetable oil, divided
1 garlic clove, pressed
1 envelope Lipton Recipe Secrets Onion Soup mix
½ cup water
½ cup salsa
12 (7-8 inch) flour tortillas, warmed
Toppings of your choice

• Cut bell peppers into ½ -inch strips. Cut chicken crosswise into thin strips.
• Heat skillet over medium-high heat. Add 1 teaspoon of the oil and chicken.
  Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet;
   Set aside. Add remaining oil, bell peppers, and garlic; stir-fry 1-2 minutes or
   Until vegetables are crisp-tender.
• Add chicken, soup mix, water and salsa to bell pepper mixture. Cook and stir
   2-3 minutes or until heated through.
* To serve, place chicken mixture in center of tortillas. Serve with toppings, if desired.

Yield: 6 servings



**adapted from Pampered chef season fall/winter 2003

Cupcake flavored Pebbles rice krispie treat

My colleague was having a birthday and every one wanted something different……so I thought who in this world doesn’t love rice krispie treats! I know…right! I was walking down the cereal isle and I found cupcake flavored pebbles!! Yummy. I had the most brilliant idea ever (only later to find out I wasn’t the only one, darn) make rice krispie treats into cupcakes….get it? Cupcake flavored cupcakes?? How clever you may say…well…they thought so! LOL!!

Ingredients:

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
whole box of Cupcake Pebbles

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add  cereal. Stir until well coated.
3. Coat muffin tins with cooking spray and put cereal marshmallow mixture in muffin cups.  After cooled decorate as you would cupcakes.

Spinach-Mushroom Quesadilla

My husband and I have a favorite Mexican restaurant that we frequent at least once a week it called Torero's. They are the best people and the best food in town hands down! I can’t tell you what my favorite there is I LOVE IT ALL!!! Especially the margaritas and fried cheesecake! They don’t even hand us a menu and we have our usual booth and they always know what we want to order. How AWESOME is that! Anyways…yes I was dreaming of margaritas and lost my train of thought. When I want something light I order their Baja Quesadilla (spinach, shrimp, mushrooms, cheese) it is PERFECT! Well, the other evening I was craving spinach, mushrooms, and shrimp. We live out in the county so when your home your home no quick drive to the city. I found a recipe for spinach-mushroom quesadilla in my inbox courtesy of Martha Stewart.   It tasted great but I will leave the quesadilla making to Torero's

Ingredients

Serves 4

2 tablespoons canola oil

2 medium red onions, thinly sliced

8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced

6 ounces (about 8 cups) prewashed spinach, shredded

Coarse salt and ground pepper

8 flour tortillas (8-inch)

8 ounces (2 cups) pepper Jack cheese, shredded

Directions

1.Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.

2.Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.

3.Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.

4.Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

From Everyday Food, March 2004
 
**If you are ever in the area don't miss Torero's Fine Mexican Food located 2088 Lowe's Dr Clarksville, TN 37040