Stuffed Mushrooms
I made these for Grandpa Mel at Christmas and the sausage usually used in stuffed mushrooms was not missed at all. They were delicious
20 medium white mushrooms
1/2 cup fresh Parmesan cheese finely grated
2 cloves garlic minced
2 Tb chopped Italian Parsley
1 small shallot chopped
salt and pepper to taste
4 Tb olive oil
Preheat oven to 400 degrees
Hollow out mushroom caps and remove stems. Chop stems and add garlic,parsley,shallot and salt & pepper . Heat 2 Tb olive oil in skillet and saute ingredients for 5 minutes, add Parmesan cheese. Grease baking dish with 2 Tb Olive oil, fill mushroom caps and place in baking dish. Bake 20 for minutes
Serves 6
Wednesday, April 27, 2016
Light and lemony, very versatile too: add your favorite fresh herbs to change up the flavors. I use this to marinate chicken and have used dill or thyme and parsley. Use your favorites to add huge flavor to your chicken
Lemon-Mustard vinaigrette / Marinade
1/2 tsp salt
1/4 tsp pepper
6 tsp fresh lemon juice
2 Tb apple cider vinegar
2 cloves garlic minced
2 Tb spicy mustard
2 tsp Honey
1/4 cup water
6 Tb olive oil
in small bowl combine salt,pepper,lemon juice, vinegar, garlic,spicy mustard, honey and water. slowly whisk in olive oil.
Add preferred fresh herbs: Dill,Thyme, Rosemary, Cilantro,Parsley
Lemon-Mustard vinaigrette / Marinade
1/2 tsp salt
1/4 tsp pepper
6 tsp fresh lemon juice
2 Tb apple cider vinegar
2 cloves garlic minced
2 Tb spicy mustard
2 tsp Honey
1/4 cup water
6 Tb olive oil
in small bowl combine salt,pepper,lemon juice, vinegar, garlic,spicy mustard, honey and water. slowly whisk in olive oil.
Add preferred fresh herbs: Dill,Thyme, Rosemary, Cilantro,Parsley
Homemade Salsa
I am not a fan of store bought salsa, and I like a smooth texture. This salsa is the best of both worlds. You can blend it smooth, or make it with more texture by pulsing just a few times.
2 10 oz cans diced tomatoes with green chile's
1 28 oz can whole tomatoes with juice
1/2 cup fresh cilantro
1/4 cup chopped onions
2 cloves of garlic minced
1 whole jalapeno sliced thin with seeds and membrane use 1 1/2- 2 for more heat
1/4 tsp cumin
1/4 tsp salt
1/4 tsp sugar
1 lime juiced
Combine all ingredients in order in food processor. Pulse until desired consistency. I do about 10-15 pulses. Refrigerate salsa for 1-2 hours before serving to combine flavors.
You can also make this in a blender. Combine all ingredients and then spoon into blender in batches. Then combine all batches together in large bowl and refrigerate 1-2 hours before serving.
Serve with tortilla chips
Makes 6 cups
I am not a fan of store bought salsa, and I like a smooth texture. This salsa is the best of both worlds. You can blend it smooth, or make it with more texture by pulsing just a few times.
2 10 oz cans diced tomatoes with green chile's
1 28 oz can whole tomatoes with juice
1/2 cup fresh cilantro
1/4 cup chopped onions
2 cloves of garlic minced
1 whole jalapeno sliced thin with seeds and membrane use 1 1/2- 2 for more heat
1/4 tsp cumin
1/4 tsp salt
1/4 tsp sugar
1 lime juiced
Combine all ingredients in order in food processor. Pulse until desired consistency. I do about 10-15 pulses. Refrigerate salsa for 1-2 hours before serving to combine flavors.
You can also make this in a blender. Combine all ingredients and then spoon into blender in batches. Then combine all batches together in large bowl and refrigerate 1-2 hours before serving.
Serve with tortilla chips
Makes 6 cups
Friday, November 4, 2011
Lemon Cake
If you like lemon you will love this cake. I saw this recipe on Barefoot Contessa and couldn't wait to make it. It has a great lemon flavor and it melts in your mouth. This one is diffidently a winner.
Ingredients
2 sticks unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 large eggs at room temperature
1/3 cup lemon zest (6-8 lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk
1 tsp vanilla extract
for the glaze:
2 cups granulated sugar sifted
3 1/2 TB freshly squeezed lemon juice
for the frosting:
8 oz cream cheese
1/2 stick butter
2 tsp vanilla extract
1 box confectioners sugar (sifted)
Directions
Pre heat oven to 350 degrees
Grease 9x13 baking pan or 2 loaf pans
With mixer cream butter and 2 cups granulated sugar until light and fluffy, about 5 minutes. Add1 egg at a time then the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour into 9x13 pan or 2 loaf pans. Smooth the top of the batter and bake 45 minutes or until cake tester come out clean.
Glaze Directions
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in small saucepan and cook over low heat until sugar dissolves. When cake is done, allow to cool for 10 minutes. spoon the glaze over the top of the cake and allow it to penetrate the cake. Cool completely and frost with cream cheese frosting.
Cream Cheese Frosting Directions
Beat cream cheese, butter together until creamy. Add vanilla and 1 cup at a time add confectioners sugar until desired consistency.
Ingredients
2 sticks unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 large eggs at room temperature
1/3 cup lemon zest (6-8 lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk
1 tsp vanilla extract
for the glaze:
2 cups granulated sugar sifted
3 1/2 TB freshly squeezed lemon juice
for the frosting:
8 oz cream cheese
1/2 stick butter
2 tsp vanilla extract
1 box confectioners sugar (sifted)
Directions
Pre heat oven to 350 degrees
Grease 9x13 baking pan or 2 loaf pans
With mixer cream butter and 2 cups granulated sugar until light and fluffy, about 5 minutes. Add1 egg at a time then the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour into 9x13 pan or 2 loaf pans. Smooth the top of the batter and bake 45 minutes or until cake tester come out clean.
Glaze Directions
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in small saucepan and cook over low heat until sugar dissolves. When cake is done, allow to cool for 10 minutes. spoon the glaze over the top of the cake and allow it to penetrate the cake. Cool completely and frost with cream cheese frosting.
Cream Cheese Frosting Directions
Beat cream cheese, butter together until creamy. Add vanilla and 1 cup at a time add confectioners sugar until desired consistency.
Karen's Famous Spaghetti Sauce
I've been making this sauce for years and it has been a favorite with my family and friends although I have never shared the recipe. You can also use it for Lasagna, Manicotti or other pasta dishes. I usually freeze some because I never know when someone may come by and request I make spaghetti for dinner. So everyone here it is.
Ingredients
1 pound ground beef
1 large red onion
6 cloves of garlic minced (reserve 3 cloves)
3 cans Hunts spaghetti sauce with mushrooms or Paul Newman's Marinara
28 ounces crushed tomatoes
1 12 ounce can tomato paste
1 cup water
1-2 Tb Italian seasoning
Directions
Brown ground beef, onion and 3 cloves of garlic in large skillet. Drain well.
In large stock pot combine ground beef, canned sauce, crushed tomatoes and remainder 3 cloves of garlic. Add water to rinse out cans and add to sauce. Add tomato paste and Italian Seasoning. If sauce is to thick add a little more water. Bring sauce to a boil then reduce heat to low and simmer for
3-4 hours. Serve over spaghetti or favorite pasta.
This can also be cooked in the crock pot for 6 hours on low
Ingredients
1 pound ground beef
1 large red onion
6 cloves of garlic minced (reserve 3 cloves)
3 cans Hunts spaghetti sauce with mushrooms or Paul Newman's Marinara
28 ounces crushed tomatoes
1 12 ounce can tomato paste
1 cup water
1-2 Tb Italian seasoning
Directions
Brown ground beef, onion and 3 cloves of garlic in large skillet. Drain well.
In large stock pot combine ground beef, canned sauce, crushed tomatoes and remainder 3 cloves of garlic. Add water to rinse out cans and add to sauce. Add tomato paste and Italian Seasoning. If sauce is to thick add a little more water. Bring sauce to a boil then reduce heat to low and simmer for
3-4 hours. Serve over spaghetti or favorite pasta.
This can also be cooked in the crock pot for 6 hours on low
Gingerbread
Gingerbread is one of those recipes that everyone forgets about, but you can make it year round and serve it for brunch or dessert. I love Gingerbread but Maren loves it more. I remember a time when she came to visit and she couldn't wait until we got home so I surprised her and she ate some on the way home. It was a quiet way home until she was done.
8x8 baking dish greased
Ingredients
1 egg beaten
1/2 cup sugar
1/2 cup molasses
5 Tb butter melted
2/3 cup cold water
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
Directions
Combine egg, molasses, butter, and water. Mix well. In medium bowl stir together flour baking soda, salt, ginger, cinnamon, cloves and nutmeg. Add to molasses mixture. Beat until well mixed. Pour into baking dish and bake 30 minutes or until toothpick comes out clean. Serve with a dollop of whip cream.
Serves 6
8x8 baking dish greased
Ingredients
1 egg beaten
1/2 cup sugar
1/2 cup molasses
5 Tb butter melted
2/3 cup cold water
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
Directions
Combine egg, molasses, butter, and water. Mix well. In medium bowl stir together flour baking soda, salt, ginger, cinnamon, cloves and nutmeg. Add to molasses mixture. Beat until well mixed. Pour into baking dish and bake 30 minutes or until toothpick comes out clean. Serve with a dollop of whip cream.
Serves 6
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