Creating memorable and healthy dining experiences.
Cheesy Broccoli and Potato Soup – johanna
November 6th, 2009 | Filed under: RECIPES - Appetizer, RECIPES - Soup / Salad
A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, peanut butter and raisins) but not the vegetable shark.
Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.
I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.
Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded
Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.
In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.
Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.
Halloween Mystery Dinner – johanna
October 23rd, 2009 | Filed under: CREATING MEMORIES, RECIPES - Appetizer, RECIPES - Beverage, RECIPES - Main Dish, RECIPES - Treats
It is that time again. It is time for Halloween dinner fun. Here are a few tantalizing ideas for this years Halloween Mystery Dinner Menu.
Beverages:
Appetizers:
Entrees:
Witches Caldron and Bread Stick Brooms
Desserts:
Mini Pigs in a Blanket – johanna
July 24th, 2009 | Filed under: RECIPES - Appetizer, RECIPES - Main Dish, RECIPES - Snacks
Talk about blast from the past. I have not eaten a “pig in the blanket” since I was a little girl. The kids were a little skeptical at first, you know the whole something new hurdle. My sister-n-law Roxanne showed us how to make these mini pigs in a blanket.
1 package refrigerated biscuits
1-2 packages hot dogs
Preheat oven to 400. Cut each biscuit and hot dog in half. Wrap the biscuits around each hot dog. Seal the seam and place face down on a baking sheet. Bake for 25 minutes. Or until golden brown.
Variations:
Use croissants or bread dough in the place of biscuit dough. We used the temperature and time as indicated on the package.
Deviled Eggs – johanna
July 20th, 2009 | Filed under: RECIPES - Appetizer
Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipotle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic.
The past few years the project of making deviled eggs has been assigned to me. Every year I panic because I forgot how I made them the year before. This year I remembered to write it down. I used a recipe from Paula Dean as a base. I figure the woman is from the South she should know how to make basic eggs.
Source: Adapted from Paula Dean
12 large eggs, boiled
1/4 cup Mayo
1 tsp Dijon Horseradish
2 tbsp sweet relish
3-4 shakes Tabasco sauce
Salt and Pepper
Paprika
Slice the eggs lengthwise. Scoop out the yolk and put in a bowl. Set aside the whites. Mash the yolks completely with a fork. Add mayo, mustard, relish, Tabasco, salt and pepper.
Scrap the mixture into a plastic sandwich baggie. Cut one of the corners off. Squeeze the mixture into the hollow of each egg white. Sprinkle lightly with paprika.
**To boil Eggs place eggs in a sauce pan and cover with water. Bring to a boil. Turn off heat and let sit 10 minutes. Drain and run under cold water.
It’s A Good Morning Cream Cheese Bagles – johanna
July 6th, 2009 | Filed under: RECIPES - Appetizer, RECIPES - Breakfast, RECIPES - Snacks
Years ago while I lived in South Florida I was unofficially adopted by my two most favorite people in the world Ty and Sheri Houck. Mind you I was 20 years old at the time when Ty referred to me as his orphan. I did not mind because I loved them dearly. The extended family that consisted of Ty’s mom, dad, sister and her husband were just as delightful. I looked forward to their visits. One morning Ty’s brother-n-law surprised us with his specialty,bagels with cream cheese topped with sliced green olives. That with a glass of oj by the pool over-looking the ocean was perfection.
I happened to have a bag of mini whole wheat bagels, whipped cream cheese and a jar of jalapenos. The only thing missing was my beloved family of friends.
Chicken Quesadillas – johanna
May 4th, 2009 | Filed under: BUDGET MEALS, RECIPES - Appetizer, RECIPES - Main Dish
Quesadillas or “Cheesers”, as Stephen’s family calls them, are a regular staple at our house. They are quick and versatile. They can be made with just cheese or chicken and cheese, tuna and cheese; you get the picture.
This is one of my favorite ways to spice up chicken quesadillas. I got the idea from a friend of mine, Sara Bascom. Her neighbor taught her how to make quesadillas using chicken and salsa. When I tried it at home, it was a failure. Sometimes, things just taste better when someone else makes them. I did a little tinkering and came up with this recipe for chicken quesadillas. Definitely play around with the ingredients to suit your own tastes.
Flour tortillas- two per quesadilla
Shredded cheese- such as cheddar or cheddar and Monterrey jack, 3-4 tbsp per quesadilla
1/2 salsa
2 cans chicken- you can also use cooked chicken breast, shredded. Gauge 3-4 servings per chicken breast
2 tbsp fresh cilantro
1 tsp lime juice
salt and pepper, to taste
1/4 tsp cumin
Mix the shredded chicken, salsa, cilantro, lime juice, salt and pepper and cumin. Lay one tortilla on the griddle. Spread some of the mixture on a tortilla. Sprinkle with cheese. Cover with another tortilla. Cook on both sides until crisp and browned. Cut into wedges and serve.
Bruschetta: Tomato & Arugula Salad – johanna
April 6th, 2009 | Filed under: RECIPES - Appetizer
For my first dinner party after Stephen and I were married, I made bruschetta as an appetizer. I found it on the internet. The guy had just come back from Italy with this version of bruschetta to share. I used to buy arugula at the farmers market when I lived in South Florida. Out here in California, it was a little difficult to come by, especially in the valley where we live now. Fresh tomatoes are best, as they really pack in the flavor. If the grocery store is all there is, make sure the tomatoes are fully ripe. The first time I made bruschetta, I thought shallots were green onions. I think I like green onions better anyway. A shallot is smaller like garlic but is generally used in the place of onions.
2 med roma tomatoes cut into 1/2 inch dice
1 bunch Arugula, coarsely chopped.
1 shallot finely chopped (you can use green onion)
2 tbsp Red Wine Vinegar
1 tsp salt
2 cloves garlic finely chopped
2 tbsp flat Italian leaf parsley, finely chopped
salt and pepper to taste
Place tomatoes in a colander and sprinkle with 1 tsp salt. Allow tomatoes to drain 10 to 15 min. Remove tomatoes to a bowl (throw away juices) and combine with arugula, garlic, shallots, parsley and red wine vinegar. Taste for seasoning. Add salt and pepper to taste. Spoon onto slices of hot sliced baguette.
Emily’s Asian Chicken Wrap – johanna
December 15th, 2008 | Filed under: RECIPES - Appetizer, RECIPES - Main Dish
This is a recipe I got from Emily my sister-n-law. I think the dressing would go well with my Oriental Chicken Salad.
1 Tbsp. orange-juice concentrate
1 Tbsp. creamy peanut butter
1 Tbs. cider vinegar
2 tsp. Asian sesame oil
1/4 tsp. salt
Filling:
1 bag (5 oz) fresh baby spinach
1 can (11 oz) mandarin oranges, drained
1/3 c. sliced beets
2 c. cooked chicken
1/3 c. pecan halves
4 large flour wraps
Combine dressing ingredients in small jar with tight-fitting lid. Shake well to blend. In large bowl, combine spinach, beets, pecans, oranges, and chicken.  Pour dressing over salad; toss to combine.  Divide among wraps; roll and cut each wrap into 6 slices.
Suppli al Telefono: Deep-Fried Rice and Cheese Balls – johanna
December 4th, 2008 | Filed under: RECIPES - Appetizer
Thrift stores are the best places to find books especially cookbooks. This recipe comes from an Italian cookbook put out by time magazine. I also found one for French cuisine and German. Making cheese balls really takes patience. It can be quite messy and somewhat difficult to work with but the end result is something special.
I have used left over rice pilaf. I also used a fry pan as I do not own a deep fryer. And they turned out fine.
2 eggs
2 cups freshly made or leftover risotto
3/4 cup fine dry bread crumbs
4 oz mozzarella cheese, cut into 1/2-inch cubes (about 1 cup)
Vegetable oil or shortening for deep frying
Beat the eggs lightly with a fork until they are just combined. Add the risotto and stir gently but thoroughly, taking care not to mash the rice. Scoop up I tablespoon of the mixture in a spoon, place a cube of mozzarella in the middle, and top with another spoonful of risotto. Press the two spoons together or use your hands to shape a ball.
Roll the ball in bread crumbs and place on wax paper. Similarly, shape other balls. The balls may be fried at once, but they are easier to handle if refrigerated for 30 minutes. Heat the oil in a deep-fat fryer to 375′. Preheat the oven to 250′, line a large baking dish with paper towels and put the dish in the oven. Fry the balls, 4 or 5 at a time, for about 5 minutes until they are golden brown and the cheese has melted. (The cheese should then resemble “telephone wires” when pulled apart) Transfer to the baking dish to drain. They may be kept warm in the oven for 10 minutes if they must wait.
Freemont Texas Hot Artichoke Dip – johanna
December 4th, 2008 | Filed under: RECIPES - Appetizer
I am trying to remember who gave me this recipe. All I remember is my friend Jonelle and I devoured a whole loaf of french bread eating this stuff. The recipe did call for more mayo but I found it to be too salty and tasted to much like mayonnaise.
1 can marinated artichokes, drained & chopped
1 1/2 c grated Parmesan cheese
1/4 c mayonnaise
French bread
Mix all ingredients together. Place in a 9×9 inch-baking dish. Bake at 350° until golden brown, about 20 minutes. Serve hot on French bread or crackers.
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