Monday, March 30, 2009


I know many people love Chicken Marsala, in fact it's what they usually order when they go out. In fact, this winter at a memorial luncheon for our friend Jill, 3 out of 6 ladies ordered it, because they knew Jill would have:) I've had it before, but I tend to go for seafood or pastas when I'm out. Recently, I made this to bring down to my parents (Low sodium, low fat diets). It was a hit with all of us. I left out the half and half, as I was making it ahead and reheating it at their house. I'm making it again this week. It was delicious without the cream, so I'm anxious to try it as written.

Let me know what you think!

Sunday, March 29, 2009

Grilled Fish Tacos

We tried this recipe from with tilapia a few weeks ago and it was a big hit. It is on the menu for this week as well. Thought you might enjoy.

2 c chopped white onion
3/4 c chopped fresh cilantro
1/4 c olive oil
5 T lime juice
3 T orange juice
2 garlic cloves, minced
1 t dried oregano
1 lb tilapia, striped bass, or sturgeon
coarse kosher salt
1 c mayo
1 T milk
2 avocados, peeled, pitted and sliced
Salsa Verde 
Lime wedges

Stir 1 c onion, 1/4 c cilantro, oil, 3 Tbsp lime juice, orange juice, garlic and oregano in a med bowl Sprinkle fish with coarse salt & pepper. Spread 1/2 onion mix over bottom on 11X7X2 in baking dish. Arrange fish atop and spoon remaining mixture to cover fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. 
Whisk mayonnaise, milk and remaining 2 Tbsp of lime juice in a small bowl. Set aside.
Brush grill grate with oil and heat to med-high heat. Grill fish with some marinade still clinging until just opaque in center, 3-5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 c chopped onion, remaining 1/2 c cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Saturday, March 28, 2009

OK, we do a big Palm Sunday with extended family, and a [slightly] smaller Easter. I hate having the same menu twice, but the great grandfather doesn't like lamb, so we usually do ham both times.

Growing up in the Dunican household, when you served ham, you also served scalloped potatoes and baked fruit (my Aunt Carol's specialty: canned pear halves, canned peach halves, I also add canned apricot halves (if you can find them), pineapple rings on top, and maraschino cherries in the center of each ring; sprinkle with some brown sugar and cinnamon and nutmeg or allspice and dot with butter; bake until warmed through — can you say 1970s?).

What is usually on your Easter menu? Are you trying any new recipes this year?

Thursday, March 26, 2009

Shrimp Recipes

Anyone have any favorite shrimp recipes? I'm looking for something that has different flavors than my more traditional scampi-type recipes.

Tuesday, March 24, 2009

Beer Bread

Bridget gave me the idea. I found this on-line. It is quick, easy and so good. I was telling Reggie about it today and said I'd post it. Here it is For the self rising flour I use Katie's recipe of 1 cup flour and  1½ t baking powder for every cup of  self rising flour( I left out the salt). 

Wednesday, March 18, 2009

Irish (Soda) Bread Recipes

I love St. Patrick's Day! I love sharing the fruits of my labors with others, especially when the recipe is quite easy and always a hit! Dad's Irish Bread always gets tons of complements and it doubles well! Tay's Irish Soda Bread is a huge treat as it has raisins, craisins and yellow raisins, plus sour cream and buttermilk. I ate my share of both yesterday:)

Dad's Irish Bread
2 1/2 C flour
1t salt
2 1/2 t baking powder
1/2 C sugar
1 T melted butter
1 C milk
1T caraway seeds (optional)
1 egg
1 C raisins

Beat egg and milk. Add butter caraway seeds and raisins. Then add sifted dry ingredients, mix well. Bake @ 350 in greased loaf pan for 50-60 minutes. (Can make 3 small loaves)

Tay's Irish Soda Bread
4 C flour
1/2 C sugar
2 t baking powder
1 t baking soda
3/4 t salt
2C raisins, yellow raisins or dried cranberries (I use equal amounts of each)
2 eggs, lightly beaten
1 1/4 C buttermilk
1 C sour cream

Preheat oven to 350. Grease 2 8" round cake pans.
Combine all dry ingredients and fruit in large bowl. Blend remaining ingredients together in small bowl and then add to dry. Stir until flour is just moistened. Knead in bowl about 10 strokes. Dough will be VERY sticky. Divide in 2, shape into balls, and place in centers of cake pans. Cut a deep X into the top of each loaf and sprinkle with about 1 T flour. Bake about 60 minutes, or until wooden toothpick in center comes out clean. Turn onto wire rack to cool completely.

Tuesday, March 17, 2009

Green & Gold Oat Bars

I am thinking we might make these Green & Gold Oat Bars for our St. Patty's day dessert. We have orange and green M&Ms. I will probably use Rolos in place of the caramels and choc chips, because that is what the leprechaun left in our trap and it will save me a trip to the store.:)

Monday, March 16, 2009

Corned Beef & Cabbage in the Crockpot

Kate: I know that you have done your CB&C in the crockpot. What do you do?

Sunday, March 15, 2009

maple salmon

Where is the maple salmon recipe posted? Can you let me know where to find it, I am dying to try it?

Thanks, Pam

Thursday, March 12, 2009

Zuchhini-Wrapped Shrimp with Bacon

I just came across this and thought I'd post it. Katie -- I thought of it for you b/c it is green and orange -- perfect for a St. Pat's Day party. They present the recipe as 4 servings, but I think you could do it on smaller skewers as an appetizer.

3 Tbsp chopped basil
2 T olive oil, plus more for brushing
1 minced garlic clove
1 1/2 lb med shrimp, shelled and deveined
4 med zucchini, halved lengthwise, then cut lengthwise into 1/4 inch thick slices
3/4 lb slab bacon, sliced 1/4 inch thick cut crosswise into 1 1/2 inch squares (For a vegetarian dish, leave the bacon out.)

In a bowl, combine the basil, olive oil and garlic. Lightly season with S&P and add shrimp to coat.
In a shallow bowl, generously brush zucchini slices on both sides with olive oil and season with S&P; let stand for 5 minutes to soften.
In a skillet, cook bacon over mod heat until lightly browned, about 2 minutes per side. Drain.
Working at the tip of the skewer, pierce the very end of the zucchini slice. Swing the zucchini to the side and skewer a shrimp, then loop the zucchini slice around the shrimp and pierce the zucchini slice to secure it around the shrimp. Add another shrimp, wrap the rest of the zucchini slice around it and secure it on the skewer. Add a bacon square.
(I would stop there for appetziers. For 4 servings, add 2 more zucchini slices, 4 more shrimp and 2 more bacon squares.)
Light a grill or preheat a grill pan. Oil the grill and grill over high heat for about 2 minutes per side, or just until the shrimp are cooked through and the zucchini are still crunchy. Serve hot.

Wednesday, March 11, 2009


I want to make Risotto for dinner tomorrow. Anyone have any recipes they love?

Katie here: Something seems to be wrong with Blogger's comment application, but I was able to edit Bridget's query, so I am doing that. I totally love this recipe ... and so do my clients and my family! I make it in the pressure cooker, but you don't have to. And I've even seen some risottos made in a crockpot, but I haven't tried that yet.

Risotto with Butternut Squash and Pancetta

6 cups canned low-salt chicken broth
1 cup dry white wine
2 tablespoons olive oil
4 ounces pancetta, coarsely chopped
1 small roasted butternut squash, peeled, seeded, and cubed
1 medium finely chopped onion
2 cups arborio rice
2 tablespoons butter
2 tablespoons grated Parmesan
additional grated Parmesan
4-6 sage leaves (fresh)

Sauté pancetta in olive oil in pressure cooker until fat is rendered; add onions, and saut´ until translucent. Add broth, wine, squash, and rice. Lock lid and bring to high pressure over high heat. Maintain pressure for 6 minutes.

Quick release and stir butter, Parmesan, and chopped sage, saving a bit of sage and Parmesan for garnish. Season with salt and pepper.

If you make it in a regular saucepan, you'll need to make the following changes.

  1. Keep the broth & wine hot in one pan, while making the risotto in another.

  2. Precook the squash.

  3. After sautéing pancetta and onions, start with 2 cups of the broth-wine mixture, and the squash and rice. Stir constantly, adding liquid ½ cup at a time until it is all incorporated.

  4. Finish by stirring in butter, Parmesan, and sage as above.

Thursday, March 5, 2009

Chocolate Caramel Rolo Cookies

I saw this recipe on the link below and couldn't resist sharing it. These cookies are so delicious! Enjoy!

Chocolate Caramel Cookies
28 min | 20 min prep
30-36 Cookies

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 chocolate-covered caramel candies
2 tablespoons sugar
1. Preheat oven to 375 degrees.
2. In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended.
3. Add flour, cocoa and baking soda and mix well.
4. Refrigerate and chill dough for 30 minutes.
5. Roll dough into 1 inch balls and place 1 chocolate-covered caramel candy in the center of each dough ball.
6. Form the dough ball around the majority of the chocolate-covered caramel candy
7. Roll each dough ball in sugar.
8. Place on ungreased cookie sheet and bake for 7-10 minutes.

9. Let cool on pan for 1 minute then take off and place on cookie cooling rack.

Adopt a Blogger #3 (and Chocolate Caramel Rolo Cookies)

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Monday, March 2, 2009

Snow Day Recipes

It's a snow day here in PA, and in many other places around the country. Anyone have some great, warm & cozy meals they make on these chilly days?

I have taken out chicken thighs and am not heading out to the store in the snow, so I'll have to see what I have to go with them. I'm looking for something I can put in the crockpot this morning and forget about.

I think I am going to do something like this, but with thighs and in the crockpot. It was from the BHG chicken dinners link that Kate posted awhile ago. I think I'll serve with some kind of pasta, maybe orzo, and a salad.

4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
2 Tbsp. olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 15-oz. can crushed tomatoes
1 5.75oz. jar sliced pitted green olives, drained
1 2.25-oz. can sliced pitted ripe olives, drained
2 Tbsp. capers, drained
2 Tbsp. finely shredded lemon peel
1 tsp. dried oregano, crushed
3 Tbsp. snipped fresh Italian (flat-leaf) parsley

1. In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.

2. Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).

3. To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.