Pork Chops with Sweet Potato Puree & Cranberry Relish

Pork Chops with Sweet Potato Puree & Cranberry Relish

(4 servings)

Ingredients:

1 tbsp. Sugar

1 tbsp. Frozen Orange Juice Concentrate, thawed

1 cup Fresh Cranberries

1 tbsp. Toasted Pecans, chopped

2 medium Sweet Potatoes

2 tbsp. Brown Sugar

2 tsp. Reduced Calorie Margarine

4 pieces (4 oz.) Lean Boneless Center-Cut Pork Loin (3/4 inch thick)

¼ tsp. Salt

¼ tsp. Black Pepper

Cooking Spray (butter-flavored)

Orange Zest (optional)

Fresh Sage Sprigs (optional)

Directions:

In a small sauce pan over medium heat, combine the sugar, orange juice and cranberries.  Cook this for about 8 minutes or until cranberries begin to pop.  Remove from heat and stir in pecans.   Cover and chill thoroughly.  Bake the potatoes in a pre-heated 400 degree oven for 45 to 60 minutes or until done.  Remove and cool to touch, cut in half and scoop pulp into a medium sized bowl. Now add the brown sugar and margarine to the potatoes and mash until creamy.  Cover and keep warm.  Sprinkle chops with salt and pepper and place in a large sauté pan pre-heated over medium-high heat and sprayed.  Cook chops for about 5 to 6 minutes per side or until done.  Pipe the sweet potato mixture from a pastry bag or baggie onto each plate and top with a pork chop.  Spoon cranberry relish over the chops and serve.  Garnish with the orange zest and sage sprigs if using.

Note:               You could use boneless skinless chicken breasts in place of the pork chops if it fits your plate better.

Ideas for Future Efforts

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Chicken Diane

Chicken Diane

(6 servings)

Ingredients:

Olive oil-flavored Cooking Spray

¾ lb. Fresh Mushrooms, sliced

1 cup Yellow Onion, chopped

6 pieces (4 oz.) Boneless Skinless Chicken Breast

¼ tsp. Salt

¼ tsp. Black Pepper

2 tbsp. Fresh Chives, chopped

2 tbsp. Fresh Parsley, chopped

¼ cup Low-Sodium Chicken Broth

3 tbsp. Cognac

1 tbsp. Dijon Mustard

Directions:

In a large sauté pan, coat with spray over medium-high heat.  Add the mushrooms and onions to pan and sauté until tender.  Remove the mixture from pan and set aside.  Place chicken, one piece at a time, in a large baggie and pound to a ¼ inch thickness.  Repeat process until all are done.  Coat the chicken with salt and pepper.  Using the same sauté pan, spray again with olive oil and heat over medium-high.  Add the chicken and cook for about 4 minutes or until lightly browned.  Turn the chicken over and top with mushroom mixture.  Combine remaining ingredients in a small bowl and pour over chicken.  Cover, reduce heat and simmer 3 minutes or until chicken is tender.  Transfer chicken to a serving platter, top with mushroom mixture and serve.

Note:               Chicken pieces may be too much for one pan.  May have to use two pans or cut recipe down.  It’s easy to cut in half but you could also just use 4 chicken breasts and leave the rest of recipe the same.

Note:               You could also do this using boneless pork chops.  The chops would need a little more time cooking but not much because of the thinness.

Ideas for Future Efforts

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New Year's Resolutions-Healthy Eating

Well the end of 2012 is approaching quickly.  I thought 2012 was a good year for me and my family.  My wife and I were able to say "Hello" to our first grandchild, Nora.  She is a bundle of joy for everyone and it gave us the opportunity to move to Rochester and be close.  Of course, congrats to our daughter and son-in-law for bringing Nora into the world.

Our eldest child got engaged to a wonderful woman and we're looking forward to the wedding sometime in 2013.  Claudia and I are very excited about that event.

The other two boys are doing fine.  The whole family has good health and everyone is moving forward.  I can't ask for more than that in life.

The blog and cookbook have been going good well.  I'm enjoying this more each week.  I had to give up working with Big Brothers Big Sisters with the move but am now starting to help the Boys and Girls Club in Rochester.  2013 should be a big year for them as construction continues on the new building.

I guess all that leaves is making some "New Year Resolutions" and hopefully keeping them.

Like many I plan to try and lose some weight this year.  I have to look good for the wedding that is coming. Many people make the same resolution.  I know also that most do not achieve it.

This year I will try to put a few more healthy recipes on the blog.  But I believe you can eat most foods, just in moderation.  Of course that is the key part, moderation.  It's much easier said than done.

I think we will have to try just eating smaller portions of what we have been doing, make more healthier choices throughout the year and pick up on the activities to burn a few more calories.

Please let me know if there is something that think will help you in that weight loss.  I'll try and help all of you wanting to lose a little be successful.  So don't give up on "New Year's Resolutions" and "Happy Cooking."

This week's recipes include "Chicken Diane" and "Pork Chops with Sweet Potato Puree & Cranberry Relish."  So check out these recipes and help spread the word about my food blog.  Thanks!

Gouda Cheese Logs

Gouda Cheese Logs

(24 servings)

Ingredients:

1 tub (8 oz.) Soft Cream Cheese

2 cups Shredded Gouda or Smoked Gouda (8 oz.)

¼ cup Fresh Chives, chopped

¼ cup Sun-Dried Tomatoes, drained & sliced

¼ tsp. Garlic Powder

¼ cup Fresh Parsley, chopped

Directions:

In a large bowl, mix together the two cheeses.  Now add the chives, tomatoes and garlic until well mixed.  Divide into 2 equal portions and roll each into a log shape.  Roll each in the parsley, wrap in plastic and refrigerate at least 2 hours.  Unwrap and serve on a platter or cutting board with an assortment of crackers, chips and vegetables.  It is best to set it out about 15 minutes before service.

Note:               You can use other flavors of cheese for variety or to meet your

                        tastes.

Note:               You can also grind up a flavor of nuts you like and roll the logs in the nuts for a different look and taste.  Try doing one log in nuts and the other in the parsley for a better display.

Ideas for Future Efforts

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Olive Bits

Olive Bites

(48 pieces)

Ingredients:

1 pkg. (11 oz.) Refrigerated Bread Sticks

48 large Pimiento-Stuffed Green Olives

1 large Fresh Egg, beaten

3 tbsp. Sesame Seeds

Directions:

Remove dough from can and separate into 12 strips.  Cut each strip into 4 equal pieces and flatten each piece.  Place an olive in center of each piece of dough and wrap around olive making sure they are completely covered.  Stretch dough if needed and press edges together to seal.  Repeat process with remaining olives and dough.  Spray a rimmed baking sheet.  Place beaten egg and sesame seeds each in a small bowl.  Dip the dough into egg mixture and then into the sesame seeds. Place olive on the baking sheet and repeat process until all are done.  Now place baking sheet into a pre-heated 375 degree oven for 11 to 14 minutes or until golden brown.  Serve hot or at room temperature.

Note:               For some variety try using jalapeno and/or garlic stuffed olives as well.  Leave one unseeded or use poppy seed for one type.  That way everyone will know which is which.

Note:               You could also make a cheese dip for the olives.  Just take 1 cup of processed cheese sauce, 3 tbsp. tomato juice and 1/8 tsp. of ground red pepper.  Combine and heat over medium-low heat in a sauce pan.  Remember to stir during heating process.

Note:               They can be made up to 3 hours early and kept at room temperature.

Ideas for Future Efforts

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New Year's Party Ideas

I know that not all the holidays in December before New Year's Eve have even happened.  However, I'm one who believes in planning with New Year's Eve and the major college football bowl games are only two week away.

Party season is upon us.  Whether we are having the parties or going to some.  As you think about parties let's try some new dishes this year.

I'm not saying you can't have many of the old ones too.  It is just that I believe in a little variety.  There are two recipes this week.  The first is for "Olive Bites" and they are easy to do.  They can be served warm or at room temperature.  That makes it possible to prepare them a little ahead of time and not be so rushed just before the party. The recipe calls for pimiento stuffed olives but I mention in the notes section of the recipe to maybe try the jalapeno and/or garlic stuffed for a little more variety and bite.  There is also a dipping cheese sauce in the notes if serving hot.

The second recipe is for a cheese log.  Cheese logs are not something new but changing up an item or two can make them a new variety for the party goers.  The recipe is for "Gouda Cheese Logs" and you can use regular gouda or try smoked gouda for that slightly different taste.  I mention you can change cheese flavors in the notes section.  If you like things spicy then try using some pepper-jack cheese.  The cheese logs can be made the day before the party and then just set out about 15 to 20 minutes before serving to let them soften up a bit.

These are only two ideas for the party scene.  So if you are going to someone else's party they both make it an easy task of it.  Take one or both to make your entrance.

Now if you are throwing a party let's get to some planning.  The first decision you need to make is the type of party your throwing.  By type I'm not talking about a theme for the party.  Some questions to ask:  Am I providing everything?  Just the food and letting everyone bring beverages?  Some food and beverages and asking others to add to the mix?

Once you have that decision out of the way you can proceed to planning what you'll need.  It, of course, will depend on your physical layout.  Do you have a good area for all the food to be set up and not bottleneck up all the people.  I suggest that the food area and beverage area are at least slightly separated   That way someone going for food is not in the way of those getting drinks and vice-versa.

If you are having people bring food dishes let them bring whatever they want.  Unless you have a "Theme" and then you may want to assign recipes or just ask them to follow the theme.  If you know individuals have some special recipe they do and the party goers don't see it very often, then go ahead and ask them to bring it.

It's good to let people know that they should bring a recipe that will take care of X number of people at a minimum.  They can always bring more but this way everyone knows ahead of time what is expected of them and people don't get embarrassed when they show up.

Don't forget to have many of disposable plates, flatware, napkins and glasses or cups.  I'd also make sure you have extra trash containers around and conveniently located.

Have a great "New Years" and enjoy all the parties you attend.  Lastly, if drinking alcohol have a designated driver lined up.  Be safe because we all you around for the whole "New Year."

Specially Roasted Brussels Sprouts

Specially Roasted Brussels Sprouts

(8-12 servings)

Ingredients:

3 lb. Brussels Sprouts, quartered

¾ cup Extra Virgin Olive Oil

As needed Salt & Black Pepper

1 cup Walnuts

¼ cup Red Wine Vinegar

1 tbsp. Grainy Mustard

2 tbsp. Honey

3 tbsp. Capers, rinsed & chopped

2 cloves Fresh Garlic, minced

2 medium Shallots, minced

1 tin (2 oz.) Anchovies, drained & minced

Directions:

In a large bowl, toss the Brussels Sprouts with ¼ cup of olive oil and season with salt and pepper.  Spread the Brussels Sprouts out on 2 rimmed baking sheets.  Roast for about 45 minutes in a pre-heated 425 oven until tender and charred in spots.  Stir once or twice during the cooking time.  Then half way through exchange the pans and the shelf rack they are on.  While the sprouts are in the oven, take a medium sauté pan and toast the walnuts for about 8 minutes over medium-high heat or until golden.  Let them cool and then coarsely chop and set aside.  In the large bowl you already used, whisk the vinegar with the mustard and honey.  As you continue whisking, add the remaining oil until emulsified.  Now add the capers, garlic, shallots and anchovies.  When the sprouts are done, add them and the walnuts to the bowl and toss well.  Serve immediately with the rest of the dinner.

Note:               Because of oven needs, the sprouts can be cooked earlier (up to 4 hours) and left at room temperature.  Just reheat the sprouts before adding the other ingredients and serving.

Ideas for Future Efforts

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Corn Pudding

Corn Pudding

(12 servings)

Ingredients:

8 tbsp. (1 stick) Unsalted Butter, melted plus extra to grease dish

3 cups Whole Kernel Corn (fresh, frozen or canned) thaw if frozen

2 large Fresh Eggs

1 cup Sour Cream

9 oz. Monterey Jack Cheese, cut into ½ inch cubes

½ cup Cornmeal

1 can (4 oz.) Diced Green Chiles, drained and patted dry

½ tsp. Salt

½ cup Grated Parmesan Cheese

Directions:

In a blender or food processor, puree 1 cup of corn, melted butter and eggs.  In a large bowl, combine the remaining ingredients except for the Parmesan cheese.  Add the puree mixture to the mixture in the large bowl and combine well.  Pour this mixture into a greased 9x13 baking dish.  Top this with the Parmesan cheese and place in a pre-heated 350 degree oven for 30 minutes or until puffed and golden.  Remove and let set for 5-10 before slicing into 12 portions.

Note:               If the top is not browned enough for you when the pudding looks set, place under the broiler for a few minutes.  Remove when you have the color you want.

Ideas for Future Efforts

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Simple Roasted Carrots

Simple Roasted Carrots

(4-6 servings)

Ingredients:

1 ½ lb. Fresh Carrots (see note)

2 tbsp. Unsalted Butter, melted

As needed Salt & Black Pepper

Directions:

In a large bowl, toss together the carrots, butter and seasoning.  Spread the seasoned carrots out on a rimmed baking sheet lined with parchment paper in a single layer.  Cover and place in a pre-heated 425 degree oven on the middle rack for 15 minutes.  Uncover the carrots and continue in the oven for 30 to 35 more minutes.  Be sure to stir or toss the carrots twice during this time.  Remove and place in a serving dish, taste and adjust the seasoning if needed and serve.

Note:               Peel and trim the ends of the carrots.  Next cut them in uniform lengths of 3 to 4 inches.  Take each cut section and cut in half or quarters, depending on size, the long way.  You can get more creative in how you cut up your carrots if you desire.

Note:               If need be, the carrots can be done an hour or so ahead of time.  This usually happens when the oven is needed for other items at a different temperature.  Just leave them on the baking sheet at room temperature.  Then while the meat is resting before slicing, put the carrots back in the oven to reheat for 10 to 15 minutes at 350 degrees or more.

Ideas for Future Efforts

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Gremolada Mashed Potatoes

Gremolada Mashed Potatoes

(6 servings)

Ingredients:

2 lb. Small Red Potatoes

1 ½ tsp. Kosher Salt

As needed Cold Water

½ cup Heavy Whipping Cream

8 tbsp. Unsalted Butter, room temperature

To taste Kosher Salt

2 tbsp. Fresh Italian Parsley, finely chopped

1 medium Lemon, zested

1 clove Fresh Garlic, minced

Directions:

Wash and quarter the potatoes leaving skins on before placing them in a large pot.  Cover by 1 inch with cold water.  Add the salt and bring to a boil over medium-high heat.  Once at a good boil, lower heat to cook at a fast simmer for about 15 minutes or until potatoes are tender when pierced by a small sharp knife.  As potatoes are cooking, make the Gremolada by mixing the parsley, lemon zest and garlic together in a small bowl.  Drain potatoes and return to the pot and set over very low heat.  Now coarsely mashed the potatoes, while gradually adding the cream and butter as you go.  Taste and adjust seasoning if needed.  Then add all but ½ a tablespoon of the Gremolada to the potato mixture and combine well.  Transfer to a serving dish and sprinkle with remaining Gremolada and serve. 

Note:               If needed to be made somewhat in advance, omit the Gremolada until just before serving.  Set the pan of potatoes in a larger pan with near simmering water.  Place a wooden spoon in the pan of potatoes and cover with a lid.  You need to allow for some air circulation.  Remember to stir occasionally.  Add the Gremolada as before just before service.

Ideas for Future Efforts

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Leek & Buttermilk Scallop Potatoes

Leek & Buttermilk Scallop Potatoes

(6 servings)

Ingredients:

1 medium Leek

1 tbsp. Extra Virgin Olive Oil

1 tsp. plus a pinch Salt

2 ½ cups Buttermilk

½ tsp. Black Pepper

1 cup Grated Gruyere Cheese

4 large Russet Potatoes

Directions:

Finely slice the leek into rounds and wash very thoroughly in cold water using a strainer.  In a medium sauté pan over medium-low heat, add the oil and leek with the pinch of salt.  Sweat the leek and stir until soft.  Remove from heat and allow to cool.  In a large bowl, combine the salt, buttermilk, pepper and two thirds of the cheese and set aside.  Wash and peel the potatoes placing them in a bowl of water until done with all.  Finely slice each potato and add slices to the buttermilk mixture.  Now add the sliced leek to the mixture and combine well.  Pour the potato mixture into a 9x13 baking dish and spread out nicely.  Top with the remaining cheese and a little more pepper.  Place the baking dish into a pre-heated 400 degree oven and bake for one hour.  Test with a toothpick for resistance in potato.  You want it to be quite soft.  Continue baking up to another 30 minutes or until soft and golden.  Allow to cool for 15 minutes before slicing and serving.

Note:               Gruyere cheese is on the expensive side.  So you may want to use a less expensive Swiss cheese to grate.

Ideas for Future Efforts

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More of the Special Holiday Dinner

Last week I started talking about a "Special Holiday Dinner" for this year.  I gave you two different recipes for some good beef dishes.  This week I will continue a menu that will give you some choices to go with either of those beef dishes.

In fact, this week I will put out 5 recipes for you to consider.  There are two potato dishes.  The first is for a "Leek & Buttermilk Scallop Potatoes"  and it is a little on the healthier side as we got away from using butter and heavy cream.  Some of my dietitians will probably laugh at me for that statement.  I didn't say it was a healthy recipes, just a healthier one than with the butter and cream.

The other potato recipe is for a little different mashed potato.  This recipe is "Gremolada Mashed Potatoes" and it does use butter and heavy cream.  Gremolada is basically just a seasoning mixture.  It combines Italian parsley with lemon zest and garlic to flavor the mashed potatoes.

Both of these recipes will be out on Wednesday but about 12 hours apart.  So be sure to check again later in the day for the mashed potato recipe.

Then on Thursday, Friday and Saturday will come 3 vegetable recipes to try with this meal or some other one.  "Simple Roasted Carrots" is the first one.  It's followed up by a "Corn Pudding" recipe.  Then the last one is for "Specially Roasted Brussels Sprouts" and it may scare some of you.

I'm sure the words "Brussels Sprouts" get quite a few of you.  But they really are a great tasting vegetable if done correctly.  My wife was never a fan of them but she is now coming around.

The real reason the recipe may scare quite a few is it has "Anchovies" in it.  Now I'll bet that most of you have never had anchovies in your life but think "yuck" and would never think of trying them.  In this dish they basically dissolve on you and just add an extra layer of flavor to the sprouts.  You need to stop eating with your ears and eyes and have some adventure in your life.  Please give this recipe a try if not for the holidays, then another time when Brussels sprouts are in season.  The smaller ones are better tasting in my opinion too.

Now some of you may have noticed that 4 out of 5 of these recipes are done in the oven just like the beef recipes of last week.  If you don't have 2 ovens there could be problems because they don't all cook at the same temperature.  I have an oven in my stove and also a counter top toaster/oven.  So I don't have any problem cooking any combination of these recipes.

But as you read the recipes look to the notes.  Several of these recipes can be done earlier and then reheated just before dinner is served.  Remember the beef is going to have to rest before being sliced and this gives you time to reheat an item or two.

I also don't think many of you will try the whole menu.  You have traditional dishes you always serve at these holiday meals.  But maybe you want to try one or more to add some new spice to your event.  That's why I gave you so many choices.  So try one or even all and enjoy.

"Happy Holidays" to everyone!

Next week I'll see what help I can give you for "New Year's Parties" that are just down the road.

Fluffy Horseradish Sauce

Fluffy Horseradish Sauce

(2-cups)

Ingredients:

1 cup Heavy Whipping Cream

4 tbsp. Prepared Horseradish

2 tbsp. Fresh Parsley, chopped

¼ tsp. Garlic Salt

Directions:

In a medium bowl beat the whipping cream at medium-high speed with an electric mixer (hand or stand) for 1 minute or until stiff peaks form.  Fold in the remaining ingredients and serve immediately.

Note:               This recipe can be made ahead and refrigerated up to 8 hours before use.  That helps in getting everything on the table without worrying about last minute details.

Ideas for Future Efforts

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Roast Tenderloin of Beef with Black Peppercorns

Roast Tenderloin of Beef with Black Peppercorns

(6-8 servings)

Ingredients:

1 (3 ½ -4 lb) Whole Beef Tenderloin (see note)

2 cloves Fresh Garlic, pressed or minced

1 tbsp. Extra Virgin Olive Oil

½ tsp. Dried Crushed Thyme

½ tsp. Kosher Salt

2 tbsp. Black Peppercorns, coarsely crushed (see note)

Directions:

In a small bowl combine the garlic, oil, thyme, salt and peppercorns.  Rub this mixture all over the tenderloin.  Place the tenderloin in a sallow roasting pan and put in a pre-heated 425 degree oven uncovered for 15 minutes.  Turn the oven temperature down to 350 and continue to roast the meat for an additional 20 to 30 minutes depending on desired doneness.  Use an instant-read meat thermometer in the thickest part of the roast to get the correct doneness to remove the meat from the oven.  Pull at 130 for rare, 135 for medium-rare and 140 for medium doneness.  Let the roast set for 10 to 15 minutes before slicing and serving.  See notes for a sauce.

Note:               Ask butcher to remove silver skin and tie the tenderloin up so it is equal in thickness throughout.

Note:               To crush the peppercorns, lay on a cutting board and using the side of a chef knife.  Just lay the knife on them and press down with the palm of your hand.  You could use a grinder but it will make them a little smaller.  It will still work.

Note:               To help make this easy, I suggest you use Knorr’s Béarnaise package sauce.  You just need butter and milk.  It is easy to make and extremely good tasting.  Serve it hot on the side for everyone to use as they desire.

Ideas for Future Efforts

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Rosemary & Thyme Rib Roast

Rosemary & Thyme Rib Roast

(8-10 servings)

Ingredients:

1 tbsp. Salt

2 tbsp. Coarsely Ground Black Pepper

1 (4 ½ - 5 lb.) Boneless Beef Rib Roast

4 cloves Fresh Garlic, minced

1 tbsp. Dried Rosemary

1 tsp. Dried Thyme

1 ½ cups Dry Red Wine

1 ½ cups Red Wine Vinegar

½ cup Extra Virgin Olive Oil

Garnishes: Fresh Rosemary Sprigs & Fresh Thyme Sprigs (optional)

Directions:

Combine the salt and pepper then rub evenly over the dried (use paper towels) roast.  Brown the roast on all sides using a large pre-heated skillet over medium-high heat.  Remove pan from the heat and let roast cool slightly.  Combine the garlic, dried rosemary and dried thyme.  Rub the mixture evenly over the roast.  Place the roast on a lightly greased rack in an aluminum foil-lined roasting pan.  Stir together the wine, vinegar and oil.  Gradually pour wine mixture over the roast.  Bake in a pre-heated 250 degree oven for 2 hours.  Then increase the temperature to 350 degrees and bake 1 more hour or until meat thermometer inserted into the thickest portion registers 145 degrees (medium-rare) or to desired doneness.  Remove the roast from oven and let stand 15 minutes before slicing.  Garnish if desired.

Note:               This dish goes best with a horseradish sauce.  See my blog for “Fluffy Horseradish Sauce” recipe.

Ideas for Future Efforts

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Planning a Special Holiday Dinner

Well "Thanksgiving" is over and all the leftovers should be gone too.  Now everyone starts thinking about the next holiday dinner, whether it is "Christmas" or another religious holiday in December.

Most everyone had turkey for their main entree at "Thanksgiving" and usually many try something else for "Christmas."  Some of the main choices may include ham, crown pork roast, prime rib, whole roasted beef tenderloin, rack of lamb and leg of lamb.  This is just a few of many possibilities for you, family and friends.

This week I have included two recipes.  The first is for a "Rosemary & Thyme Rib Roast" using a boneless standing rib roast.  The other one is for a "Roast Tenderloin of Beef with Black Peppercorns" and is not as spicy as it sounds.  If you're a beef person, you can't go wrong with either of the choices.

I'd suggest trying the "Fluffy Horseradish Sauce" recipe that will appear on Friday of this week as a bonus.  A horseradish sauce is always great when serving prime rib.

The tenderloin recipe mentions a sauce too.  Here, however, I tell you to use a package mix.  I believe the "Knorr" makes the best packaged dry mixes on the market.  I have used their "Bearnaise Sauce" mix for more years than I care to remember.  The sauce always comes out great.  All you have to do is follow the directions.  It only calls for butter and milk besides the mix.  Please give it a try anytime you have need for a Bearnaise sauce.  And I won't mess around with any other brand if I were you.

Now based on using one of these two recipes for your special dinner, next week I will offer several side dishes to go with the beef.

Both of these pieces of meat are pricey.  However, for a once a year trill you really should try one.  I would figure 8 to 10 ounces per person for the rib roast.  The tenderloin you can figure 6 to 8 ounces.  It is a very lean piece of meat.  My suggestion would be to add a little to the weight so you can enjoy some leftovers.

I don't know about you but I'm counting down the days to "Christmas" just thinking about these two recipes. Enjoy and "Happy Cooking" to all!

Chocolate Krinkles

Chocolate Krinkles

(4 dozen cookies)

Ingredients:

½ cup Shortening, room temperature

1 2/3 cups Sugar

2 tsp. Vanilla Extract

2 large Fresh Eggs

2 1 oz. squares Unsweetened Chocolate, melted

2 cups All Purpose Flour

2 tsp. Baking Powder

½ tsp. Salt

1/3 cup Milk

As needed Powdered Sugar

Directions:

In a large bowl, beat together the shortening, sugar and vanilla using an electric mixer.  Add one egg at a time to mixture and continue beating.  Now add the melted chocolate as you continue beating.  In a separate medium bowl combine all the dry ingredients (flour, baking powder and salt).  Slowly alternate the dry ingredients with the milk into the chocolate mixture as you continue beating.  Chill the mixture for at least 3 hours before continuing.  Form 1 inch balls with the mixture and roll them in the powdered sugar.  Place on a lightly greased cookie sheet 2 to 3 inches apart.  Bake in a pre-heated 350 degree oven for 15 minutes.  Cool slightly and then remove to a cooling rack to let completely cool.

Note:               If you wish, you may add ½ cup of chopped walnuts to the batter before refrigerating.

Ideas for Future Efforts

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White Fudge with Fruit

White Fudge with Fruit

(about 2 pounds)

Ingredients:

1 tsp. plus ¼ cup Unsalted Butter, divided

2 ½ cups Powdered Sugar

2/3 cup Milk

12 (1 oz.) squares White Baking Chocolate, chopped

¼ tsp. Almond Extract

¾ cup Sliced Almonds, toasted

¼ cup Dried Apricots, chopped

¼ cup Dried Cherries, chopped

¼ cup Dried Cranberries, chopped

Directions:

Line a 9 inch square pan with foil and grease the foil with 1 tsp. butter and set aside.  In a heavy 3 qt. sauce pan, combine the sugar, milk and remaining butter.  Cook and stir over medium heat until combined and brought to a boil.  Boil for 5 minutes without stirring.  Reduce heat to low and stir in white chocolate and almond extract.  Cook and stir until chocolate is melted.  Remove from heat.  Fold in the almonds, apricots, cherries and cranberries.  Immediately spread mixture into lined pan.  Refrigerate for at least 2 hours.  Using foil, lift fudge out of pan.  Remove foil and cut fudge into 1 inch squares.  Store cut fudge in the refrigerator.

Note:               You can try using ¾ cup of a mixture of chopped red and green maraschino cherries instead of the dry fruit in recipe.

Ideas for Future Efforts

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Holiday Season (Cookies & Such)

It seems from my experience that at this time of the year everyone loves to start eating homemade holiday cookies and candy.  That doesn't mean that everyone likes to make them.  Sampling all those wonderful treats is just the joyous part of the holiday season.  It may not be good for your waste-line but New Year's Resolutions are coming right up.  Since I don't have to worry about the eating part of the holiday treats, I'd better focus on the making of those little goodies.

Some people go all out and make a dozen different varieties of cookies and candy.  There are those who excel at one or the other too.  I'm not a great candy maker but enjoy trying one each year.  Thursday's recipe is for "White Fudge with Fruit" and is not too difficult.  I do enjoy the cookie making and it is even more fun doing it with someone.  My children have always loved "Chocolate Krinkles" and that is Wednesday's recipe.

Getting back to that statement about people making a dozen different varieties.  I'm not trying to scare you.  In fact, I'm going to tell you how to save yourself from making that many different kinds.

I think you need to have some variety for guests or to take to an invited function.  But at this the of the year, don't try killing yourself over keeping up with the Jones'.  There is too much stress at the holiday time of the year.  Don't try increasing it instead try controlling it.

See what reasonable amount of time you have for making holiday treats.  Then plan accordingly.  My suggestion is to make 1 to 3 different kinds of cookies and 1 or 2 candies.  That is time permitting.  In doing these few kinds be sure to pick ones you enjoy making and/or eating.  Always make the ones you are good at so you get the compliments for them.

Next, I'm going to suggest you buy some complimentary types of cookies and candy to give a greater choice for guests.  You don't need to tell anyone you didn't make everything but admit it if asked.

Remember in doing all of this to live within your budget.  There are still gifts to buy and food for all the different holiday meals.  If you work at staying within your budget it helps keep that stress down.

Remember the holiday season is here to enjoy family, friends and your religious beliefs.  All the food and drink just increase that enjoyment.  Tis the season of giving, so give your best and "Happy Holidays" to everyone.

Creamy Turkey Fettuccine

Creamy Turkey Fettuccine

(6-servings)

Ingredients:

12 oz. Fettuccine

3 tbsp. Yellow Onion, finely chopped

3 tbsp. Unsalted Butter

2 tbsp. plus 1 tsp. All Purpose Flour

3 cups Heavy Whipping Cream

2 cups Fresh Broccoli Florets

2 cups Leftover Turkey, cubed or chopped

1 cup Shredded Parmesan Cheese, divided

½ tsp. Garlic Salt

¼ tsp. Black Pepper

¼ tsp. Dried Oregano

¼ tsp. Ground Nutmeg

Directions:

Cook the fettuccine according to package directions.  In a large sauté pan over medium heat melt the butter.  Add the onion and sauté until tender then add the flour blending it into the onion mixture.  Cook the flour in for 1 to 2 minutes before adding the cream.  Stir constantly until it comes to a boil.  Add the broccoli, reduce heat to simmer and cook uncovered for 7 to 10 minutes.  Next add the turkey, half of the cheese and all of the seasonings.  Drain the fettuccine and place on a serving platter.  Top the fettuccine with the sauce and remaining cheese and serve.

Note:               You could use rotisserie chicken for this dish if you don’t have

                        leftover turkey.

Note:               You can substitute frozen or fresh peas for the broccoli if you

                        wish.

Ideas for Future Efforts

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Turkey Cobbler Casserole

Turkey Cobbler Casserole

(4-servings)

Ingredients:

6 tbsp. Unsalted Butter, melted & divided

4 cups Sourdough Rolls, cubed

1/3 cup Grated Parmesan Cheese

2 tbsp. Fresh Parsley, chopped

2 medium Sweet Yellow Onion, sliced

8 oz. Fresh Mushrooms, sliced

1 cup White Wine

1 can (10 ¾ oz.) Cream of Mushroom Soup

½ cup Jarred Roasted Red Peppers, drained & chopped

2 ½ cups Leftover Turkey Meat, shredded or chopped

Directions:

Melt 4 tbsp. of butter and combine in a large bowl with the sourdough, cheese and parsley and set aside.  In a large sauté pan melt the last 2 tbsp. of butter and sauté the onion for about 15 minutes or until golden brown over medium-high heat.  Now add the mushrooms and continue for 5 minutes.  Stir in the wine, soup, peppers and turkey and continue to cook another 5 minutes of until bubbly.  Pour the mixture into a lightly greased 9 inch square baking dish and top with the bread mixture.  Place in a pre-heated 400 degree oven for 15 minutes or until the casserole is golden brown then serve.

Note:               You could use rotisserie chicken if you don’t want to wait until you have leftover turkey for this dish.

Ideas for Future Efforts

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Thanksgiving Leftover Ideas

I don't know about you but I'm getting anxious for "Thanksgiving" to get here.  Just thinking about turkey, stuffing, pumpkin pie and cranberry relish makes me hungry.  We're all set for the big day.

Thanksgiving is a special holiday for many people.  In a way it is like any other holiday around the world.  They come with their special foods. Foods that you may not make often because they require pricey ingredients or the foods take a little more work.  The foods are ones that you look forward to having because they are special to you and/or family.  The recipes last week and this week are hear to help you for those special holidays.

After the big dinner is over there is usually a lot of leftover foods.  Many may just re-heat some of this food for another meal.  Some may just want to make turkey sandwiches with that leftover turkey.  But many will want to do something special with those leftovers.

Last year I gave you several options on what you could do.  They're still available and handy because of my "Recipe Page."  One of them was for Turkey Soup.  It used the carcass of the turkey to help build flavor in the soup.  There was also My Favorite Turkey Sandwich which included using some of the stuffing on the sandwich.  Then there were the two casserole type dishes of Turkey Tetrazzini and

Turkey (Chicken) Pot Pie.

For this year I have a couple of dishes that will help with leftover turkey again.  Tomorrow's recipe is for "Turkey Cobbler Casserole" and is only for 4 servings but can easily be doubled.  On Thursday the recipe is for "Creamy Turkey Fettuccine" and it's another easy dish to make.  I hope you will enjoy trying these recipes on family and friends.  After all that is what "Thanksgiving" is all about.

So "Happy Thanksgiving" to everyone in the good old USA.  For all of you from around the world "Best Wishes" and I hope you can enjoy these or other dishes with your family and friends.

Lastly, a heads up for everyone looking for "Part Four of Italian Cooking."  Because of the different holidays from "Thanksgiving" through the "New Year," part four won't be until the first week of January.  Between now and then I'll be covering holiday sweets, special meals and some stuff to celebrate the new year.

Again, thank you for reading my food blog and continue to spread the word.  "Happy Cooking!"

Cookbook Now Available in Rochester, Minnesota

I had a great cookbook signing at the "People's Food Co-op" in Rochester, Minnesota today.  Thank you to all that stopped by and visited.  Several people took care of some Christmas shopping today.

The cookbook, "More Than Your First Cookbook" is now available for purchase at the "Good Food Co-op."  Please visit them and remember to tell them you saw it on "Cabana Boy Cooks" blog.

It makes a great "Holiday Gift" for family or friends.

Crab & Wild Rice Dressing

Crab & Wild Rice Dressing

(8 servings)

Ingredients:

1 pkg. (6.2 oz.) Long-Grain & Wild Rice Mix

¼ cup Unsalted Butter

1 medium Yellow Onion, chopped

½ medium Green Pepper, chopped

1 cup Fresh Mushrooms, chopped

1 lb. Fresh Crabmeat, drained, picked & flaked

1 can (10 3/4 oz.) Cream of Celery Soup

1 cup Toasted Pecans, chopped

½ cup Italian Seasoned Breadcrumbs

1 Fresh Green Onion, chopped

¼ tsp. Salt

¼ tsp. Black Pepper

1/8 tsp. Ground Red Pepper

Directions:

Prepare the rice according to the package directions and set aside.  In a large sauté pan melt butter over medium heat.  Add the onion, green pepper and mushrooms to the pan and cook sauté for 8 to 10 minutes or until tender.  Stir in the crabmeat and continue cooking another 4 minutes.  Next add the rice, soup, pecans, breadcrumbs, green onion, salt and both peppers.  Mix well and continue cooking about 10 minutes or until heated through.  Transfer to a serving dish and serve.

Note:               You can use canned crabmeat if fresh is not available.  Any of the different types of crabmeat offered in a can will work.

Ideas for Future Efforts

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Sweet Potato Casserole

Sweet Potato Casserole

(8-10 servings)

Ingredients:

8 medium Sweet Potatoes (6 lb.)

As needed Water (enough to boil potatoes)

1 cup Milk

¼ cup Butter

3 tbsp. Sugar

1 tsp. Vanilla Extract

1 tbsp. Orange Juice

¼ tsp. Ground Cinnamon

¼ tsp. Ground Nutmeg

¼ tsp. Salt

1 pkg. (10.5 oz.) Miniature Marshmallows

Directions:

Bring sweet potatoes and water to a boil and cook 20 to 30 minutes or until tender.  Drain and peel the sweet potatoes and place in a large bowl.  Heat milk, butter, sugar and vanilla in a medium sauce pan over medium heat until the butter melts and the sugar is dissolved (do not let it boil).  Next stir into the mixture the orange juice, cinnamon, nutmeg and salt.  Beat potatoes on medium speed with an electric mixer until mashed.  Continue beating as you add in the milk mixture until smooth.  In a greased 9x13 baking dish, spoon in half of potato mixture and top with half the marshmallows.  Top the marshmallows with the remaining potatoes and smooth out.  Place in a pre-heated 350 degree oven for 25 minutes.  Now top with remaining marshmallows and continue to bake 10 minutes more or until marshmallows are golden.

Note:               You can peel and quarter potatoes before boiling if that works

                        better for you.

Ideas for Future Efforts

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Planning for Thanksgiving Dinner

Thanksgiving is getting close and I'm sure many are starting to panic.  What are we going to do for our "Thanksgiving Meal"?  Don't panic just take a minute to plan.

First you need to know who all is coming or how many will I serve for dinner.  Then you need to plan a menu.  If this isn't your first "Thanksgiving Dinner" you have served it will be easier to do that menu.  You have past history of what worked and didn't work.

As you plan that dinner remember that you can always have guests bring a dish.  Do any of the guests have a special dish they usually make for Thanksgiving?  If so and it is a popular dish, ask them to bring it.  Be sure to let them know how many total guests there will be for the meal.

Once you have that figured out and communicated, you can tackle the rest of the meal.  An overwhelming majority of families serve turkey for this special occasion.  If that is what you're doing, figure out what recipe you will be following and make sure you have everything that is needed for it.

If you haven't ever had a turkey that has been brined before cooking, you might want to try it.  My recipe for a brine is Brine for Whole Turkeys (Chickens).

Next you need to decide on the side dishes to support the turkey.  I've several good ones already on my recipe page.  So be sure to check them over for one that might fit your needs.

I'm also adding two new recipes this week to give you some different choices.  My first one is for a "Sweet Potato Casserole" and it is layered with sweet potatoes and marshmallows.  The second recipe is for a "Crab & Wild Rice Dressing" which is easy and done on top of the stove to save oven space for your other needs.

That reminds me, when you are doing your menu for your Thanksgiving day meal think about cooking space, time and temperatures.  You can come up with a great sounding meal and then realize it doesn't all fit in your oven when needed.  That's why we plan things and then work our plan.

Next week I'll be talking leftovers.  That's one of the nicest things about Thanksgiving - the leftovers.  I know my mouth is watering just thinking about what I'm going to do with some of the leftovers.  I'll have a couple of recipes for that leftover turkey besides the ones already on the recipe page from last year.

Have a great week and "Happy Cooking."

Egg Drop Soup

Egg Drop Soup

(2-4 servings) (about 2g carbs per serving)

Ingredients:

4 cups Chicken Broth

½ tsp. Salt

½ tsp. Sugar

3 tbsp. Cornstarch

1//2 cup plus 2 tsp. Water, divided

1 Fresh Egg

2 Green Onions (scallions), green part thinly sliced

Directions:

Heat the broth to a boil in a large sauce pan over medium heat.  Combine the salt and sugar then add to boiling broth.  In a small bowl combine the cornstarch and ½ cup of water.  Slowly add it to the broth mixture whisking to help thicken the broth.  In a small bowl beat the egg and add the water and continue to mix.  Remove the sauce pan from the heat and immediately add the egg mixture very slowly stirring constantly.  Portion into bowls and garnish with the onions/scallions and serve.

Note:               You could use vegetable broth instead of the chicken broth to make it vegetarian.  That is if you’re a vegetarian that eats eggs.

Ideas for Future Efforts

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Thai Chicken Soup

Thai Chicken Soup

(6 servings) (15g carbs per serving_

Ingredients:

1 tbsp. Canola Oil

1 lb. Boneless Skinless Chicken Breast, ¾ inch cubes

4 cups Chicken Broth

2 cups Carrots, sliced on bias (about 4 medium sized)

1 cup Yellow Onion, chopped

2 tbsp. Fresh Ginger, grated

3 cloves Fresh Garlic, minced or grated

2 stalks Lemongrass cut in 1 inch lengths

½ tsp. Crushed Red Pepper

1 can (15 oz.) Unsweetened Coconut Milk

1 medium Sweet Pepper (you pick the color) ½ inch pieces

2 cans (4 oz.) Mushrooms (your choice)

¼ cup Fresh Cilantro

1/3 cup Roasted Peanuts, chopped

Directions:

In a large pot over medium heat add oil.  When oil is hot add the chicken, carrots and onion to pot and cook for 10 minutes stirring occasionally.  Next add the ginger, garlic, lemongrass and red pepper to pot and continue 2 more minutes.  Now combine broth with chicken mixture and bring to a boil.  Reduce heat to low and add the milk, sweet pepper, mushrooms and cilantro and continue for an additional 10 minutes.  Remove the lemongrass and serve.  Top each serving with some chopped peanuts and enjoy.

Note:               You can use 1 tsp. finely shredded lemon peel in place of the

                        lemongrass.

Note:               This recipe can be done in slow cooker.  Start with everything up through the red pepper on low for 6 to 8 hours.  Add the remaining for the last 10-15 minutes before serving.

Ideas for Future Efforts

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Several Asked about Low-Carb Soups

I had several responses from the soup blog week.  So I'm going to talk a little more on soup.  The questions had to do with "healthy" soups.  I'm going to make a statement that I have no factual information on.  "I believe most soups/chilis/stews are good for you".  Now some of them may be too high in sodium, carbohydrates or something else for your diet.  But most of these dishes can be adjusted to help fit your needs.

Most of the questions I received concerned low-carb soups.  So let's tackle that first.  I have two recipes coming out on this week's blog.  They are both oriental soups.  The first is for a "Thai Chicken Soup" and then the classic "Egg Drop Soup."  These two soups come in at 15 grams and 2 grams respectfully.

I'm going to use 20 grams and below per serving as being low-carb.  Each of you watching your carbohydrate consumption probably have a different number for what you want to stay below.  I'm just putting out choices for you.  Remember that you can make adjustments to the recipe or change the portion size to what will work for you.

My cookbook More Than Your First Cookbook has 12 soup recipes in it.  Of those recipes, 7 of them offer less than 20 carbs per serving.  The three that are the lowest come in at 8, 11 and 13 grams.  They are in that same order; "Barry's Chili (No Beans)", "Hearty Vegetable Beef Soup" and "Chicken Noodle Soup." 

With this weeks two soup recipes, I now have 10 soup recipes on the blog.  I have not had nutritional information done on any of the recipes appearing in the blog as of now.  I'll have to talk to my dietitian and see if I can get her to do some work on it.  But as I look at those recipes, my guess is that at least half of them will come in under the 20 gram amount per serving.

I will address both low-sodium and low-fat soups in future blogs over this winter season.  If you have any specific questions on these two types of soup please let me know so I can do a little research before blogging on the subject.  Thank you.

As we are starting to get into the holiday season I'll remind you that my cookbook makes a great gift to someone who needs a little help in the kitchen.  The newest thing about the cookbook is that it is available as an e-book for most of your devises.  You can order the e-book through my website for just $10.00.  It seems to be the new way for this coming generation.

Also a quick reminder that I'm doing a cookbook signing on Saturday, November 17th at the Good Food Store Co-op in Rochester, Minnesota from 1:00 to 3:00 PM.  Please come if you are close and tell her family and friends.  Thanks and have a great week.

Bechamel Sauce

Béchamel Sauce

(Also known as Basic White Sauce)

(4 cups)

Ingredients:

8 tbsp. Unsalted Butter

8 tbsp. All-Purpose Flour

1 tsp. Salt

¼ tsp. White Pepper

4 cups Milk (your choice)

Grated Nutmeg (optional)

Directions:

In a 3 qt. sauce pan over medium heat melt butter.  Whisk in the flour and cook for about 2 minutes.  This is to cook out the flour taste.  Add the salt, pepper and milk as you continue to whisk until mixture starts to boil.  It should be thickening at this point.  Continue cooking for one minute and then remove from heat.  The nutmeg can be added after removing from the heat.  Just whisk it into mixture.

Note:               It is easy to cut this recipe by 4 to make just one cup of sauce.  From there you can make any amount of sauce needed for a recipe or dish.

Ideas for Future Efforts

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Cannelloni with a Meat Filling

Cannelloni with a Meat Filling

(6-8 servings)

Ingredients:

2 tbsp. Extra Virgin Olive Oil

1 medium Yellow Onion, very finely chopped

¾ lb. Lean Ground Beef

¼ lb. Cooked Ham, finely chopped

1 tbsp. Fresh Parsley, chopped

2 tbsp. Tomato Paste

1 tbsp. Warm Water

1 large Fresh Egg

1 tsp. Salt

½ tsp. Black Pepper

1 box Pasta Tubes

3 ½ cups Béchamel Sauce, warm (see recipe on blog next day)

½ cup Grated Parmesan Cheese

3 tbsp. Butter (more to grease baking dish)

Directions:

In a 3 qt. sauce or sauté pan, heat oil over medium heat and add the onions.  Sauté for about 5 minutes or until onions become translucent.  Next add the ground beef crumbling as you add it to the pan.  Cook ground beef until all the pink is gone.  Remove from heat and place in a large bowl.  Add the ham and parsley to the meat mixture and combine.  In a small bowl combine the tomato paste and water before adding the egg.  After mixing together add this to the meat mixture and season with the salt and pepper.  Mix well and then set the meat mixture aside.  Cook the pasta tubes according to package directions.  While pasta is cooking grease a 9x13 baking dish with the butter and spread 3 tbsp. of Béchamel sauce over bottom of the dish.  Also combine 1/3 of Béchamel sauce with the meat mixture.  Take one paste tube at a time, fill with meat mixture and arrange in the baking dish.  Once all the tubes have been filled with the mixture, top them with the remaining Béchamel sauce.  Now sprinkle the cheese over the sauce and dot with the butter.  Place in a pre-heated 425 degree oven uncovered for 20-25 minutes or until bubbling and lightly browned.  Remove the dish from oven and let rest for 5-10 minutes before servings

Note:               This recipe was made with dry pasta tubes instead of pasta sheets.  Typically cannelloni is made with pasta sheets and manicotti is made from dry pasta tubes.  They are truly interchangeable for either and the tubes are easier to find.

Ideas for Future Efforts

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Homemade Ravioli

Homemade Ravioli

(about 40 pieces)

Ingredients:

Triple the Recipe for Homemade Pasta from blog Homemade Pasta

Cheese Filling:

2 lbs. Ricotta Cheese

1 cup Grated Romano Cheese (could use Parmesan)

3 Fresh Eggs

2 tbsp. Fresh Parsley, chopped

Meat Filling:

1 lb. Finely Ground Veal

½ lb. Finely Ground Pork

½ lb. Finely Ground Beef

2 Fresh Eggs

2 tbsp. Fresh Parsley, chopped

1 lb. Cooked Spinach, chopped

1 – 2 cups Grated Romano Cheese (could use Parmesan)

½ cup Bread Crumbs

2 tsp. Allspice

1 tsp. Salt

½ tsp. Black Pepper

2 Fresh Eggs, beaten (for sealing pasta)

Directions:

Make the homemade pasta according to the recipe and let rest.  For the cheese filling just mix all ingredients in a medium bowl and set aside until ready to fill ravioli.  For the meat filling brown the meat in a large sauté pan over medium heat until all the pink is gone.  Remove from heat and drain.  In a large bowl combine cooked meat with the remaining ingredients until well incorporated and set aside until ready to fill ravioli.  Make sure you have squeezed as much moisture as possible out of the spinach after it has been cooked.

Take ball of pasta dough and divide into 4 equal pieces.  Roll out one piece as thin as possible on a floured surface in a shape close to 5x20 inches.  Now place about a half tablespoon of your filling mixture on pasta at about one inch intervals going the long way on the pasta.  Make sure you place them about one inch in from the edge of pasta going 5 inches wide.  Brush the egg wash on the pasta around each mound of filling.  Bring the far side of the 5 inch width over the filling and press down to seal trying to get as much air out of filling pocket.  Cut pasta to make individual raviolis.  You can make them prettier by cutting with a pastry cutter, doughnut cutter or even using a drinking glass.  Repeat this process with the remaining pieces of pasta dough.  You should get about 10 ravioli per piece of pasta dough.   Be sure to re-use any pasta dough you cut away at the end.  If you have leftover filling it can be frozen for another time.

To cook the ravioli, drop into salted boiling water in a large pot.  Don’t over fill the pot and cook about 3 minutes.  The ravioli should float when done.  Remove using a slotted spoon or a strainer.  Sauce with an appropriate sauce for the filling and serve at once.

Note:               On meat filling, you could just use all ground beef if you wish.

Note:               To freeze the uncooked ravioli, place on a sheet pan so they don’t touch and put in the freezer.  Once frozen solid remove and place in a zip-lock baggie and return to the freezer.  When needed for a meal simply take out the number you needs and reseal baggie.  The ravioli should last 1 to 2 months in the freezer.

Ideas for Future Efforts

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Part Three of Italian Cooking

Today I'm still talking about pasta.  Only today I'm talking about stuffed or filled pasta.  The ones that come to mind quickly are ravioli, tortellini, cannelloni and manicotti.  There are also stuffed large shells, cappelletti fantasia and tortelli which is similar to the tortellini already mentioned.

These pastas can be stuffed with many different types of fillings.  Ravioli for example can be found or made most often with a meat or cheese filling.  But there are many places where you can find seafood, mushroom or squash filling too.  As with many things you're only limited by your imagination.  Tomorrow's recipe is for "Homemade Ravioli" and it comes with both a meat and cheese filling to use.  The recipe uses the "Homemade Pasta" recipe from a few weeks ago.

Remember that both recipes will take a little practice before you are comfortable making them.  But it is worth the effort.  You'll have fun and it becomes something you can make the rest of your life.  You could even pass it on to family and friends because you have mastered it.  Enjoy making it with someone and maybe a bottle of wine too.

I mentioned cannelloni and manicotti earlier too.  They are basically the same thing only different.  It depends on where you are (America or Italy).  Cannelloni is usually made using pasta sheets and rolling them with a filling inside and then topped with a sauce.  Manicotti uses a dry pasta tube that is cooked like spaghetti, then  filled and sauced before baking.  In this day and age, it is easier to find and use the tubes so both can be made using either pasta.

There is another big difference between cannelloni and manicotti as well.  Traditionally cannelloni is filled with a meat or vegetable filling and topped with a cream or marinara sauce (non-meat or vegetable).  Where as manicotti is filled with a cheese filling of some kind and topped with a meat or vegetable sauce.

Both of cannelloni and manicotti are then baked once they have been assembled before being served.  They are both usually topped off with cheese before that baking process.  Also remember to let them set for about 10 minutes before serving too.

Thursday will have the recipe for "Cannelloni with Meat Filling."  Because the recipe calls for a "Bechamel Sauce", a recipe for it will appear on Friday.

Corn Bread with Buttermilk & Sour Cream

Corn Bread with Buttermilk & Sour Cream

(9-12 servings)

Ingredients:

½ cup (1 stick) Cold Unsalted Butter, cut into ½ cubes, plus more for greasing pan

2 cups Yellow Cornmeal

¾ cup All Purpose Flour

6 tbsp. Sugar

1 tbsp. Baking Powder

1 ¼ tsp. Kosher Salt

½ tsp. Baking Soda

1 ¼ cup Buttermilk

1/3 cup Sour Cream

2 Large Eggs

Directions:

In a large bowl combine cornmeal, flour, sugar, baking powder, salt and baking soda.  Add the butter cubes and cut in with pastry blender until you have tiny pieces of the mixture.  Whisk together the buttermilk, sour cream and eggs in a medium bowl until well blended.  Now add the dry mixture to the wet mixture until it is evenly moistened.  Scrape into a 9x9 baking dish that has been greased with the extra butter.  Place the dish into a pre-heated 400 degree oven on a center rack for 23-27 minutes or until a toothpick inserted in the middle comes out clean.  Place on a rack and let cool for 30 minutes before cutting 3x3 or 3x4 and serving.

Note:               You can do the dry ingredients and butter in a food processor in stead of using a pastry blender.  Combine dry ingredients for 5 seconds and add butter for 15 to 20 seconds to get the tiny pieces.

Ideas for Future Efforts

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