Apple Cranberry Chutney

I made this for Thanksgiving with baked brie. It was so good Kelly asked me to bring it to Christmas. Here is a new favorite. Apple Cranberry Chutney. I used apple/pear mix and dried cranberries instead of raisins.

http://www.cdkitchen.com/recipes/recs/508/AppleCranberry_Chutney39726.shtml

Freezing Scalloped Potatoes?

Can you freeze Scalloped Potatoes? Do you bake them first?

Pumpkin Bread

When I was first working in New York City, my friend and co-worker Bridget brought her Mom's Pumpkin Bread in for Thanksgiving. It has been a favorite fall treat of mine, every since.

Thanks Spunky. I think of you every fall!:)

Mix:
 3 1/2 c. flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp cinamon

1 tsp nutmeg

3 c. sugar

Add in:
1 c. vegetable oil

4 eggs

2 c. pumpkin

2/3 c. water

Preheat oven to 350 degrees.
Pour mixture into into 2 greased 9X5X3" loaf pans.
Bake 1 hour 15 minutes until toothpick comes out clean.
Cool before removing from pans.

It is so moist and delicious.
It is also great to make mini-loaves and share as gifts. My kids love to bring them in for teachers.

Pickled Peppers

Katie,

George wants to know if you will share Nonni's Pickled Peppers recipe? He even claims HE will try to make them!

Flank Steak with Creole Hash Brown Stuffing

I have been wanting to try this for quite awhile and finally got around to it yesterday. It was yummy, but spicy and I didn't even put the full amount of creole seasoning. I am looking forward to trying the pizza stuffing next:)
http://hyshamecho.blogspot.com/2010/08/stuffed-grilled-flank-steak.html

Thanksgiving

Now that Halloween is over, I am ready to turn my attention to my Thanksgiving menu. I am hosting my husband's family here. One thing I need to be conscious of this year is that I only have an oven, stove and microwave to cook in - no convection oven as in the past. That means I need to be conscious of how much I need to get into the oven after the bird comes out to rest.

I am thinking I might do a pumpkin soup first course and will probably do the make-ahead mashed potatoes. I think the Moriarty stuffing is a must (the only recipe I know of that was passed down through my father-in-law, and the only food I ever saw him help prepare), and it is quite good. Aside from that, I haven't decided.

What are you making this year?

Cheese danish

I may have missed this somewhere on this site, but I’m looking for Sue Morrow’s cheese danish recipe. Does anyone have it?

Chicken Divan Recipe - HELP!

I was at a loss as to what to make for dinner tonight, and George requested Chicken Divan. The recipe he wanted, is, (of course!), the recipe that the Dunicans first ate when Mrs. McCormack made it for the church fair one year, many, many ages ago. We all loved it and Mom requested the recipe -- it then became a staple in our house -- cheap, easy, fed a crowd, what more could Mom ask for? I believe it was a standby for many of our families for many years after, as well. I haven't made it in a long time and I couldn't find my recipe tonight, so I did my best from memory -- I know the basics chicken, rice & broccoli, a sauce made with Cream of Chicken (I substituted Cream of Broccoli), mayo, lemon juice & curry powder, and topped with some cheddar.

Any of my sisters have the original recipe?

New Veggie Recipes

I went to a CSA yesterday with a friend to share in her bounty and came home with some swiss chard, okra, tomatillos and bok choy. Anyone have any great recipes for these?

healthy breakfast

Breakfast for Erin is always a challenge. She doesn't always like to eat unless. She does like pancakes and waffles but not the frozen kind and I don't have time to make them often. Did I mention that she is not a fan of fruits and veggies. We started the school year with a new agreement. She needed to find healthy breakfasts with fruit that she could make herself and would eat. She did a great job. Last week she made Pumpkin waffles. Made the batter at night cooked up a big batch, froze the extras and has been eating them all week. Last night she mixed up Mary Fran’s scones using mixed dried fruit, she not a fan of raisins but likes dried cherries and strawberries. I think she still has plans for some pumpkin pancakes. We'll see what else she comes up with.

To make it easier I am editing the post to add to more links, thanks Bridget, Katie and Caitlin.

Breakfast cookie

On the go options

Breakfast cookie option 2

The Steak EVERYONE loves!

This summer we were lucky enough to visit Brendan & Sarah and enjoy Sarah's Korean Flank Steak. Since we returned, it has been a big request in our house, and one recipe that EVERYONE enjoys (YEAH!). Tonight, I am serving it with a peanutbutter noodles with shredded carrots and cucumbers. Can't wait!

Korean BBQ

Korean Marinade for Flank Steak

3 lb flank steak (while we love this with flank steak, we have used it with other cuts of meat as well and it works great) 1/2 c soy 1/2 c white sugar 1/2 c water 1/4 c sesame oil 1/4 c sake or I use whatever wine I have left over in the fridge 2 T chopped garlic (or more if you like it more garlicky) 1 T sesame seeds 1 t black pepper 1 bunch of scallions, washed and rinsed well. (If you don't have scallions, feel free to throw in some white onion wedges in with the beef after marinating.) Set aside scallions and meat. Mix everything else together in a large bowl (marinade ingredients.) Layer in green onions as you place in the flank. Continue until all flank is marinated. Pour remaining marinade on top. Marinate at least 8 hours or overnight if possible. I personally have found that a 24 hour soak yields the best flavor. If you are planning to freeze, you can allow it to soak and then portion off what you want into ziploc bags OR immediately put into bags and freeze. Try and put a bit of marinade into each bag when freezing. You can grill it on the bbq (our family favorite) or broil it in the oven for about 12-15 minutes, depending on your preference for rare, medium or well. *You can boil the marinade and serve with the steak for added yumminess.

Gnocchi with Shrimp, Asparagus, and Pesto

I made this Cooking Light recipe for dinner tonight. YUM! (I added some roasted grape tomatoes as well, because I can never resist the tomato/basil combo).

Gnocchi with Shrimp, Asparagus, & Pesto

• 2 quarts plus 1 tablespoon water, divided
• 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4 cups (1-inch) slices asparagus (about 1 pound)
• 1 pound peeled and deveined large shrimp, coarsely chopped
• 1 cup basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons preshredded Parmesan cheese
• 2 teaspoons fresh lemon juice
• 2 teaspoons bottled minced garlic
• 4 teaspoons extravirgin olive oil
• 1/4 teaspoon salt

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634729

*I made it ahead of time to feed dinner in shifts tonight and fed Holland right after school before soccer and religion. She had an additional cold helping.

Crockpot/Slow Cooker Healthy Meals for the Fall

It is that time of year, again. Back to School (and Back to School Nights) and in my house, it is back to soccer and swimming, religion, and now scouts... There are very few nights in the fall that we will all be home at the same time to sit down and have dinner together. Add to that the cooler weather coming in & for me that means -- Crock Pot Meals. They stay warm and are easy to have ready and serve up when needed.

Here are a few crock pot links with some healthy and delicious looking recipes I am looking forward to trying this fall:

http://www.cookinglight.com/cooking-101/techniques/slow-cooker-classics-00400000001101/

http://www.savvyvegetarian.com/vegetarian-recipes/slow-cooker-recipes.php

http://www.realsimple.com/food-recipes/recipe-collections-favorites/8-slow-cooker-recipes-00000000008818/index.html

http://www.bhg.com/recipes/vegetarian/ideas/10-slow-cooker-vegetarian-favorites/

In particular, I am looking forward to trying these 2 this week:

Pesto Lasagna with Spinach & Mushrooms (I have never done lasagna in the crockpot, looking forward to this experiment)

• 4 cups torn spinach
  2 cups sliced cremini mushrooms
  1/2 cup commercial pesto
  3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  3/4 cup (3 ounces) shredded provolone cheese
  1 (15-ounce) carton fat-free ricotta cheese
  1 large egg, lightly beaten
  3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
  1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
  1 (8-ounce) can tomato sauce
  Cooking spray
  1 (8-ounce) package precooked lasagna noodles (12 noodles)

Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.

Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.

Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.

Slow Cooker Ratatouille

• 1-1/2 cups cubed, peeled (if desired) eggplant
• 1/2 cup coarsely chopped yellow summer squash or zucchini
• 1/2 cup coarsely chopped tomato
• 1/2 of an 8-ounce can no-salt-added tomato sauce
• 1/3 cup coarsely chopped red or green sweet pepper
• 1/4 cup finely chopped onion
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 clove garlic, minced
• 4 1/2-inch-thick slices baguette-style French bread
• 1 teaspoon olive oil
• 3 tablespoons finely shredded Parmesan cheese
• 1 tablespoon snipped fresh basil

In a 1-1/2-quart slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.
 

Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2 hours.
 

For Parmesan toast: Preheat broiler. Brush one side of each bread slice with olive oil. Place bread slices, oiled sides up, on a baking sheet. Broil 3 to 4 inches from heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle bread slices with 1 tablespoon of the Parmesan cheese. Broil about 15 seconds more or until cheese is melted.
 

Stir basil into mixture in cooker. Serve in shallow bowls with Parmesan toast. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Makes 2 servings.

 

Make-Your-Own Granola Bars

Maeve can bring in a morning snack to school. I offered her the options of home morning snacks from the summer, usually fruit or cracker & cheese, nuts & dried fruit. None are as exciting as the granola bars (not the dry kind Dad gets) or fruit snacks the other kids bring. I don't on a regular basis buy chewy granola bars or fruit snacks - and don't want to make them a habit. To compromise we decided to try making Chewy granola bars that were healthy and even have some dried fruit and nuts. I let you know how they go over at school. Ok. So the first one was not as big a hit as I hoped. Katie had this one pinned it was great.  First batch went in a day, and I didn't even add chocolate chips. This time I am so I'm doubling the recipe  no bake granola bars

green tomatoes

I'm not a tomato fan. My husband is. So I always plant some. This year we got more than he can eat or we can give away. We also still have loads of green one on the vine. Wondering if I and the girls will like them more green I'm trying them tonight in a soup. It helps that it is 65 degrees - welcome fall. Green Tomato and ham soup.

Fruity desserts, anyone? I’m typically an “if-it's-not-chocolate-don’t-waste-my-time-or-calories” dessert eater. But we’re trying to get more fruits into our diet, and I figured fruity desserts might be a good way to do that.

(I might also be less tempted to eat dessert.)

I do a great apple pie and a great apple crisp that my boys love (recipes below), I’ve even done a rustic apple tart, yum! and artsy. But even apples get a little old after a while.

My pumpkin cheesecake is to-die-for, but not exactly helping the waistline.

I often add dried cranberries to my chocolate chip cookies by substituting 2 cups of chocolate chips and 1 cup of dried cranberries in my Halloween Candy Cookie recipe, again not really waistline-friendly. Ditto my Chocolate, Fruit, and Nut Clusters.

Peach Melba in a Pail was a great summertime dessert, I may have to revisit that one with low-fat frozen yogurt, fat-free Cool Whip^®, and 100-calorie Oreo^® Thin Crisps. Regina's Polka Dot Ice Cream Pie with fat-free frozen yogurt and fat-free sorbet is great for summer too.

Will’s Favorite Apple Crisp
serves 8

6 large apples, peeled and sliced
1¼ c sugar, divided use
1 c flour, plus 2 T
1 t baking powder
½ t salt
1 cup old-fashioned rolled oats, not quick-cooking
1 egg
8 T butter, melted
vanilla ice cream, optional

Preheat oven to 375°. Place 1 c flour, ¾ c sugar, baking powder, and salt in a bowl until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
Combine ½ c sugar and 2 T flour in bowl. Add apple slices and toss to coat. Place coated apples in deep baking dish.
Crack egg into another bowl. Beat. Pour egg into oat mixture and stir with fork until crumb-like. Sprinkle topping evenly over fruit. Spoon melted butter evenly over topping, covering all crumbs. Set dish on baking sheet on middle rack of oven and bake for 40 minutes until topping is brown and apples are tender. Top with ice cream and serve while warm. Can also be baked in individual dishes. Works great with pears too.

Evan’s Favorite Apple Pie

6 to 8 apples, such as Granny Smith, Cortland, Rome, or a local variety of tart apples, peeled, cored, and sliced
juice of half a lemon
¾ c sugar
1 t cinnamon
¼ t nutmeg
2 T all-purpose flour
double piecrust*
2 T butter, cut into chunks
milk, for glaze
vanilla ice cream, optional
cheddar cheese, optional

Heat the oven to 425°. Place the apples (about 6 cups) in a large mixing bowl. Pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg, and flour. Toss well. Spoon the spiced apples into the piecrust-lined pie plate and dot with the butter. Place rolled-out dough loosely on top of the apple mixture. With a fork or mini cookie cutter, make a decorative pattern around the outside of the pie plate. You can also cut pie dough ornaments from extra crust to place on top of the pie, and cut slits in the dough to allow the steam to escape. Brush the top with milk for a glaze.

Place the pie in the preheated oven (lay a sheet of aluminum foil on the rack below to catch any juices). Bake for 45 minutes or until the crust is golden brown and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil. Let pie cool slightly, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of cheddar cheese.

What are your favorite fruity desserts?

Picnic Food

My kids' school always does a back to school picnic, where you bring your own food. I have tried different things with varying success, including feeding them before we go, making something to bring, or grabbing a pizza on the way. Anyone have a great picnic dinner item that the kids can't resist or can eat on the run?

This year I don't think I'll be able to feed them before because of other activities, and my husband and I are going out to dinner after the picnic, so I am looking for something just for the kids.

Tailgating Recipes

I know it's real last minute, but we just found out that we have baseball games at 5pm and 8 pm tomorrow night. What are your favorite Tailgating recipes? Thanks for sharing!

Polka Dot Ice Cream Pie

My daughter Holland turned 10 yesterday! We can't believe she is double digits! We are big chocolate lovers here and often have some form of chocolate for birthdays, but Holland is also a sherbet/sorbet lover and this year asked me to surprise her with some kind of ice cream cake/pie. I have been saving this recipe for years and been meaning to try it -- Holland's birthday seemed like a perfect time and it was a HUGE hit.

Scoop balls of 3 different flavored sherbets, whatever your preference is (we used lemon, raspberry & blood orange) and freeze.

Soften 2 pts of vanilla ice cream and spread 1 pt. in a graham cracker crust. Push frozen sherbet balls into ice cream. Spread another pt of ice cream on top. Refreeze. Top with additional sherbet balls before serving.

Great food/family recipe!

Who among us doesn't link family & food, food & family? I know the Dunican clan sure does!

A friend of mine from Fordham wrote this great essay about her Grandfather and the sauce he lovingly prepared. Now she lovingly prepares this same sauce. I have been voting for her everyday, but can't do it through my phone for some reason, so as we hit the road, I thought I'd share the link with all of you. If you have time to click through, read a great essay and vote for her, that would be great. You can vote once a day. Enjoy!

http://bourdainmediumraw.com/essays/view/101

Garlic Grilled Tomatoes

I made these last night for George's birthday. We all loved them! The kids could have easily eaten more, next time I will make more than 1 tomato/person! So simple, yet such great flavor.

http://www.foodnetwork.com/recipes/paula-deen/garlic-grilled-tomatoes-recipe/index.html

Summer Pasta Salad Twists

I think I may have to try these 2 recipes this summer.
Buffalo Chicken Pasta Salad
http://www.epicurious.com/recipes/member/views/BUFFALO-CHICKEN-PASTA-SALAD-1231059

Antipasto Pasta Salad
http://www.bullz-eye.com/grub_for_guys/2010/pasta_salad_trio.htm

Cream-Filled Chocolate Cupcakes

I made these for my son Brendan's 1st communion and they were a huge hit. I think they were the only cupcake (I made 3 different kinds) that were wiped out at the party -- and people were looking for more.

Now, I'm going to re-make them for Cara's birthday tomorrow, but I will be dying the cream in pinks and purples to go with her princess theme.

http://www.marthastewart.com/recipe/cream-filled-chocolate-cupcakes

Party favrites?

I am planning a Ladies' Night for my Birthday! I plan on serving appetizers, drinks and desserts. I figure I'll make a few of my favorite appetizers (make ahead), others will bring stuff also. I'll probably make the Shrimp cocktail from the above post, or Regina's Crab meat Cheese Spread. I'll do my Brie with chutney and probably fresh mozzarella, basil and tomato. What suggestions do you have?

Shrimp Cocktail

Check out this twist on Shrimp cocktail! I think I'll try it!
http://www.bhg.com/recipe/appetizers-snacks/mediterranean-shrimp/

Let me know if you try it!

Father’s day is Sunday, June 20th. Let’s think of and share about our fathers ... and, of course, food.

1. Does your father cook? If so, what’s his specialty? What’s your favorite thing that he makes?

2. What’s your father’s favorite meal? Is this what you’ll be making him on Sunday?

3. What’s your funniest food-and-father story?

4. What’s your most tender food-and-father story?

Anyone else out there have questions?

Pop corn cake

POP CORN CAKE

1 cup popcorn – popped 1 pkg. Large gum drops

Mix and put into greased pan.

8 oz. Peanuts 1 16 oz. Pkg. Marshmallows

melted with 1/2 cup butter and 1/2 cup oil

Erin's favorite treat. Grandma usually makes it for her at the cabin for her birthday.

Summer Salads

Katie posted on her inhomecooking blog about summer salads yesterday. I laughed, because I made two salads to go with dinner last night, and was looking for some more for this week.

First, I tossed blanched green beans with halved cherry tomatoes, basil and balsamic vinegar. Simple and delicious.

For my second salad, I made a thai cucumber salad. I also added shredded carrots. Delish. I have included the cucumber recipe below. Both of these salads are likely to be new go-tos for me this summer. So easy, and so great!

Ingredients

• 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
• 1 tablespoon salt
• 1/2 cup white sugar
• 1/2 cup rice wine vinegar
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup chopped cilantro
• 1/2 cup chopped peanuts

Directions

1. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Kale

Brad planted a bunch of Kale in our early spring garden - I've never cooked with it before. Anyone got some recipes or pointers. Some will be ready this week, I think.

Funky Chunky Chocolate Bars

Funky Chunky Chocolate Bars

1 yellow cake mix
1 stick margarine, plus 2 TBSP
2 eggs
1 can sweetened cond .milk
1/2 package chocolate chips

Mix cake mix, melted stick of margarine and eggs together. Spread 2/3 of this in the bottom of a greased 9x11 pan.
Mix sweetened cond milk, chocolate chips and 2 TBSP margarine over low heat until melted, then spread this evenly over the cake mix layer.
Drop remaining cake mix batter over the top.
Bake at 350 for 20 minutes

Darci made them for mother's Day and they were great. I made them at Maeve's request and used Chocolate cake mix.

Wonderful.

Slow cooker pork recipes

This Italian Roast Pork was so easy, delicious and done in 5 hours on LOW. I was concerned, but the thermometer read done! Nice meal to come home to!
http://www.familycircle.com/recipe/pork/italian-pork-roast/

I love my BBQ Ribs: I put a rub on them, then grill them, and finish them off in the oven with a mixture of BBQ sauce and beer. I tried these last weekend for a family get together, I wanted something in the crock pot so I could go to an AM soccer game and a PM baseball game and have things ready when we walked in the house. I may never go back to my original:)
http://www.familycircle.com/recipe/pork/asian-style-ribs/

in home cooking blog

Looking for a yummy, quick, healthy, hot dinner on this cold day? Check out the Black bean soup recipe I just posted at in home cooking blog.

Beef advice

I am having my in laws back to the house for a BBQ Saturday, after soccer and baseball games. I will do ribs ahead of time and have them warming in the oven. I want to have Beef also. Any suggestions on a good cut, that is easy to cook and relatively quick? Also, any favorite rub or marinade ideas would also be appreciated from this non-beef lover:)

Pesto

My family suddenly loves pesto. I've been making it and adding it to all sorts of things. I add it to my pizza dough as well as on the pizza before the tomato sauce. I have added it to bread, Omelettes, and of course pasta. I have made it with basil, spinach, arugula, for nuts I've used pine and walnut. My girls have always complained about the minced spinach I put on our pizzas last night as she was eating pizza with spinach pesto she said the nuts sure make it better. So I am sold and planting basil and spinach with the hope of fresh pesto all summer and some to freeze for next winter. Here is one fun new recipe for arugula-walnut-pesto.

Brunch

Darci made this on Easter and shared the recipe. It was so good. I loved the crunch.

Crunchy Oven French Toast

(Can make ahead of time and freeze up to two weeks)

3 eggs

1 cup half and half

2 TBSP sugar

1 tsp vanilla

1/4 tsp salt

3 cups cornflake cereal, crushed

8 3/4" thick diagonally cut slices french bread (I used sourdough)

Grease 15x10x1 inch baking pan. In shallow bowl, combine eggs, half and half, sugar, vanilla and salt. Mix well. Place crushed cereal in shallow bowl. Dip bread in egg mixture, then in crumbs. Place in single layer in greased pan, cover. Freeze at least 1-2 hours, until firm .

Heat oven to 425. Bake 15-20 minutes or until golden brown, turning once.

I think she said you could make it, freeze it then bake individual pieces as needed.

An article in the Boston Globe last spring cited “Cooking 101: Three recipes every college student — in fact, everybody — should know”: Chocolate chip cookies, quick tomato sauce, and Caesar salad. I’d like to extend this list to include it, not only as cooking class options for in home cooking Personal Chef Service, but also to try to train my eldest son, who will, in fact, be a college student sooner than I like to admit (and he’s useless at the stove).

A couple of years ago, I did a crash course of 10 Go-To Recipes for a client. She feeds a teenage boy, a preschool girl, and a meat-loving, vegetable-hating husband. We tried to hide veggies wherever we could. Her “necessities” were:

1. Turkey dinner (with mashed potatoes and gravy)
   
2. Chicken (or turkey) pot pie (made with the leftover turkey from the first lesson)
   
3. Chili
   
4. Beef stew
   
5. Baked haddock
   
6. Fettucine Alfredo with shrimp (or chicken or whatever)
   
7. Chicken (or shrimp or pork or whatever) stir fry
   
8. Macaroni and cheese
   
9. Healthier chicken fingers and fries
   
10. Steak au jus
    
11. Spaghetti and meatballs

I forget how it happened that she got the 11th lesson, but it was so satisfying to me when she raved about having been able to make chili or beef stew or a Thanksgiving turkey for her family.

Another client was a newly engaged woman. She and her fiancée try to eat healthy, and she was interested in being able to recreate things they typically order out. She wanted:

1. Chicken breasts stuffed with asiago and asparagus
2. Chicken pot pie (everyone seems to love this one)
3. Barbecue chicken in the crockpot (she wanted more crockpot recipes in her arsenal)
4. Penne a la vodka
5. Wild rice salad
6. Beef stroganoff (their guilty pleasure)

So, what would you include in your list of must-know recipes?

What are your basic go-to recipes, the ones you can remember the ingredients to, so you can pick them up when you’re running through the grocery store at 5:30 pm, without a list?

What was the first thing you felt you had to learn to cook?

Crabmeat stuffed mushrooms

Does anyone have a good recipe for crabmeat stuffed mushrooms?

Pork and chirrizo Burgers

I'm hoping to make these for dinner tonight, for a twist on a old favorite.
http://www.marthastewart.com/recipe/emerils-pork-and-chorizo-burgers-with-green-chile-mayo?backto=true&backtourl=/photogallery/burger-and-slider-recipes-for-game-day#slide_5

Sweet Potato Panini

Just came across this "outline" for a sweet potato panini and it looks like a fantastic lunch idea.

http://www.foodbuzz.com/recipes/2078338-sweet-potato-paninis

Potatoes with smoked salmon

This will be a new favorite appetizer at our house. We made it when we had friends over to celebrate St. Patrick's Day. It filled all my criteria -- based on Irish cuisine (potatoes and salmon), was orange and green, really easy to make, looked pretty, and most importantly, tasted delicious!

I sliced 4 red potatoes, tossed with olive oil, s&p and baked at 400°. I flipped them 1/2 way and baked them for about 30-45 minutes, depending on thickness. I blotted them on paper towels. (I made these in the morning and they kept fine during the day.)

I mixed a little cream cheese, sour cream and capers and topped the potatoes with that. (This can also be made ahead and stored in the fridge until you are ready to assemble.)

Then topped with slices of smoked salmon and chopped chives for garnish.

Loved it!

My husband has already requested it for my son's First Communion in a couple of weeks.

I forgot how yummy this was!

I made an Oven Roaster last night and was thinking of how to use the leftover chicken. This recipe came from a friend of Manny's!

Sweet Bride's Easy Spicy Mexican Chicken Soup

• 2-3 Cups cooked and cubed chicken (I roast chicken breasts, cool then cube)
• 4 cups chicken broth (you can make your own or use Imagine or Kitchen Basics chicken broth as they are both really good).
• 2 cans of Cream of Chicken Soup (like Campbell’s Healthy Choice with the lower sodium)
• 1/2 cup white wine
• 2 cans Rotel Mexican style tomatoes (these are spicy but really good cooked tomatoes). If you are worried about the heat, then use 1 can of the Rotel tomatoes and 1 can of fire-roasted tomatoes.
• 1- 4 oz. Can of diced green chilies
• 1 can of white corn, or you can cut the corn off of 2 ears, depending on the season.
• 1-1/2 tsp. ground cumin
• 1 onion, cut into bite size pieces
• 1 carrot, cut into bite size pieces
• 1-2 Tablespoons of olive oil
• Chopped Cilantro
• Kosher salt to taste
• Pepper to taste
• 1-2 avocados

Roast the chicken breasts in a 350° oven until almost done. Let the chicken cool. Strip off the skin and discard. Cube the chicken and set aside. You could also use a pre-cooked chicken but I like using the breast meat.

In a stockpot or Dutch oven, sauté the onions, carrot and cumin until the onions are almost clear. Add the chicken stock, wine, cream of chicken soup, corn, tomatoes and diced chilies. Simmer until the carrots are done. Add the chicken and some chopped cilantro. Bring back to a simmer and taste. Adjust seasonings and simmer from 30 minutes up to 2 hours.

To serve 4-6 people: Ladle the soup in a bowl and top with chopped avocado and chopped cilantro.

I make corn bread to go with this soup. If you want a heartier meal add a good salad.

New diet

Help - For the next 2 weeks brad will not be able to eat any meat, or milk and he needs to limit his dairy. (He's fine they are checking for food allergies) I don't want to have 2 meals. I need ideas! I guessing we'll do some fish. He's not a huge fan of beans but I throw some in. I'm planning some breakfasts for dinners - eggs, pancakes, french toast and Waffles. What else are good options that he and the girls will like ? Thanks for your help.

Eileen's Reuben Dip

Eileen: Can you share the recipe?

Avocado-Pomegranate Salsa

Avocados are good now. My girls are not fans of guacamole so I was looking for more ways to get them to eat Avocados, which are good for you. This was in our paper and I thought the Avocado-Pomegranate Salsa sounded great, but have never seen any pomegranate molasses. I'll have to look for it, but the recipe does tell a make -it your self substitution so don't let that hold you back.

Jalapeno Poppers

I thought this article was interesting -- and it made me think of Katie and Leslie. Let me know if you try any.

http://www.chow.com/galleries/93/jalapeno-popper-recipes/1522/pick-a-pack-of-peppers

Sarah's Cinnamin Rolls

Therese and I made these last week and they were so yummy:)
Cinnamon Rolls Recipe
courtesy Sandra Lee

1 loaf frozen white bread dough, thawed in refrigerator
Flour, for dusting surface
Filling:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 stick butter, softened
Icing:
1 stick unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese
1 teaspoon vanilla extract
Preheat oven to 400 degrees F.
Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

Scones

Kate, Is your scone recipe posted on here? I couldn't find it? Do you bring your butter to room temperature first?
Thanks!

Lenten Meatless Meals

We often eat non-meat meals a couple of times a week, but for some reason when there are specific days that I need to make sure we eat meatless meals, it seems to add to the pressure. What are some of your favorite meatless meals?

I found Butternut Squash Ravioli yesterday, so I think I will do that with caramelized onions (maybe even a sprinkling of blue cheese) and a salad.

Cheeseburger Bread

I am making this for dinner tonight -- http://www.rachaelrayshow.com/food/recipes/cheeseburger-bread/

I think my kids are going to love it! I, of course, had to add relish to it. (My kids love pickles on their cheeseburgers.) Seemed like fun and something very different.

Weekend IN

We are looking at a snowstorm that could dump 2 feet of snow on us AND it is Super Bowl Weekend. I think we are looking at some time inside, by the fire... so what warm and cozy recipes would you make for this family time?

Baked Ziti Recipe?

Who has a good Baked Ziti recipe?

Cake Ideas for a non Chocolate lover

Any recommendations for your favorite Choclate lovers birthday cake? I'm trying to decide what to make for Mom's cake. Not to difficult and something that can travel. Thanks in advance for your suggestions.

Slow-Cooker Chicken and Dumplings

A friend of mine sent me a link to this recipe and asked for my opinion on converting into a slow-cooker meal. I gave her my take, but thought you all might have some good ideas as well. Thoughts?

http://www.2equalparts.com/content/easier-chicken-and-dumplings

Buffalo Chicken Chili Recipe

This looks worth a try for Football parties or Winter!
http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=46171&WT.dcsvid=NTE4OTI3Mjk0NgS2&rvrin=61A15436-7004-4164-94FA-DAE9035F9033&WT.mc_id=Newsletter_PB_01_22_2010&rvrin=61A15436-7004-4164-94FA-DAE9035F9033

Oatmeal Buttermilk Blueberry Pancakes

On a long holiday weekend what is better than homemade pancakes. Here is a link to Oatmeal Blueberry ones that are very good. They take extra planning, start the night before but well worth the effort, and not difficult. Erin made them for us.

Ladies Luncheon Ideas

I may be having 4 or 5 ladies over on Monday for a Luncheon. I was looking for some good winter luncheon ideas. What do you thik?

New Year, New Recipe

I like Katie's idea of a food related goal for the new year. Fish is not so much a problem for us. It is beans. I really like beans but my family does not. I want to work on adding more beans to our diet. I got a pressure cooker for christmas with this in mind. So I told my family once a week we are going to have meatless meals. I'm thinking beans. but we need to start slow. I cooked curried lentils as a side dish with a meal they all like. Then I froze the lentils in small batches and have been adding it to soups and stew. I also made a Minestrone with great white northern beans. Brad seems to like that, so I'm sticking with the great white northern and going to try Bridget's Brazilian Black Beans w/o black beans and meat. 

1 med onion, chopped

2-3 Cans black beans, drained

1-2 T olive oil

1 lb Cut up Chorizo, Linguica, kielbasa, pork, or ham (any combination of 2-3 meats work well)

2 cloves garlic chopped

8oz can crushed tomatoes

Topping: 1 med tomato, 1 med onion, fresh cilantro, chopped olive oil and vinegar to taste.

In a large sauce pot, saute onion and garlic in olive oil. Add meat to brown add tomatoes and black beans. Simmer 20 -30 minutes, if time permits flavor is enhanced with additional simmering.

Serve beans over rive, garnish w/tomato, onion and cilantro.

2 good new recipes

This week I made these 2 recipes from BHG's January 2009 issue.
Garlic Basil Shrimp with Pasta http://www.bhg.com/recipe/pasta/garlic-basil-shrimp/
and Aromatic Beef stew with butternut squash http://www.bhg.com/recipe/beef/aromatic-beef-stew-with-butternut-squash/

We enjoyed them both. The beef however, was a bit tough still after 45 minutes of cooking, so next time I would most likely make it in the Crock Pot. Also, I would experiment with making it vegetarian, adding celery, beans and carrots to it.

Let me know if you try either of them:)

virtual dinner group: Cheese fondue Recipe

virtual dinner group: Cheese fondue Recipe

Cheese Fondue Recipe?

Anyone have a recipe for cheese fondue that they love? I tried it years ago and it was ok. I have lots of cheese in the fridge from the holidays and thought it would be a good way to enjoy it. Not a Swiss fan, so hopefully the recipe can be changed:)

Holiday favorites?

I'm the 1st to post in 2010! Are we all still full from the holidays? What were your favorites of the holidays? Share any new recipes, please!