Butter Glazed Carrots with Tarragon

I love the flavor of Tarragon, don’t you? Not only does Tarragon impart that wonderful licorice flavor, but the health benefits abound. Tarragon leaves are high in potassium, essential for healthy hearts, livers and kidneys. Did you know that raw tarragon also contains anti-inflammatory properties and helps keep blood vessels free from artery-clogging plaque? Tarragon leaves lower blood sugars and reduce water retention. There are all sorts of wonderful health benefits to using Tarragon as more than just a flavor enhancer in foods. But then again, the biggest benefit has to be flavor. And the flavor of butter glazed carrots with tarragon goodness is awesome!

I love the colors of this dish. It’s great as a side at Thanksgiving with its bright autumn orange color and pairs beautifully with my whisky-infused Irish Roasted Salmon.

Butter Glazed Carrots with Tarragon
1 lb Carrots, cut into ½-inch rounds (about 2 ½ cups)
Water as needed
3 tablespoons unsalted butter
1 ½ teaspoon Sugar
Kosher Salt to taste
2 tablespoons Tarragon, finely chopped

Wash and peel carrots. Cut into rounds. Place cut carrots into a small sauce pan. Make sure carrots are arranged snugly. Add enough water to the pan to just barely cover the carrots. Add butter, sugar and ½ teaspoon salt. Bring carrots to a boil over high heat.

Continue to cook carrots over medium-high heat, shaking the pan occasionally until the liquid is reduced to a glaze and the carrots are tender, about 8 to 10 minutes.

Should the carrots be done before the liquid has reduced to a syrup-glaze, use a slotted spoon to remove the carrots from the pan and continue to cook liquid until it has a glaze consistency. Should liquid boil off before carrots are tender, add more water in ¼ cup measurements as needed and continue to boil until a syrup consistency is achieved.

Lower the heat to medium-low. Add the tarragon and toss to combine. Taste and season the carrots with additional salt as needed. Place carrots in a serving dish and enjoy.

 

Asparagus, Prosciutto and Goat Cheese Crepes

These yummy, beautiful crepes can be served as an appetizer, a beautiful side dish or main course for a light meal. Have you ever wrapped asparagus in slices of ham? This is similar, only better. I love the flavor of Prosciutto, don’t you? asparagus tunnelAnything wrapped in Prosciutto is great. Prosciutto adds that salty and flavorful kick. In the summer, I adore Prosciutto wrapped slices of melon. As for vegetables, asparagus is the perfect pairing with thin slices of Prosciutto. I know, asparagus is hardly a winter crop, but then that’s the beauty of foods grown ’round the world – with the exception of your local farmer’s markets, the mega stores have fresh asparagus even in winter. Some farmers grown asparagus in mini-tunnels, increasing the harvest time from spring to nearly year round. This type of farming is especially prominent in England, where the harvest season is from February to November. Not bad for a typical “spring” crop.

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Cracked Peppercorn and Herb Rubbed Garlic Roast Beef

Today is the Feast Day of Saint Nicholas, the real-life saint that inspired Santa Claus. In years go by, this feast day was a big deal in our house, if for no other reason (besides the Catholic implications) than it was a great way to bring the “present giving” aspect of Christmas to a better suited day, leaving Christmas commercial free.

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French Vanilla Christmas Cake with Buttercream Frosting

Today is the Feast Day of Saint Nicholas. It seems only fitting that on the feast day of the Patron Saint of Children, that I share with you a delicious cake recipe. This cake is a blank slate for children of all ages to decorate. Great fun for the entire family.

In the past, I have risen before the sun to bake a cake for whatever “special” occasion was at hand – from family birthdays to the 4th of July. The cake was made from scratch, and depending upon the recipe, involved sifting and measuring and all sorts of mulit-steps. Once the cake was baked, I then spent hours frosting and piping to create my master piece. While everyone was “wowed” I was exhausted. Then it hit me, it really didn’t matter how elaborate the piping or details – in the end it was cut into pieces and quickly disappeared into the satisfied tummies of my well-fed family.

Once that light came on, things changed. A few years back I  decided to tackle the dessert with a slightly different approach – one that works well for just about any any special occasion that involves children.

First, I baked a cake from a box (yeah, I know . . . but with a few alterations, it was buttery, moist and delicious). The cake itself wasn’t much work, baking in about 35 minutes. The cake was allowed to cool 10 minutes in the pan, then inverted onto a cutting board, to be inverted a second time on the cake board, thus turned right side up. Once the cake had fully cooled (about 2 hours), Kiddo made the frosting. (Team effort all the way). I frosted the cake and brought it to the party “naked”.

Over the years, I’ve made a number of Gingerbread Houses. In so doing, I’ve collected a few reusable pieces from my Gingerbread village. Here’s the fun part – I brought those food-safe decorations to our Christmas gathering and put the children (in this case my young niece) in charge of decorating the cake. My instructions were simply – I spread out all the pieces (she elected not to use everything) and told her whatever she did would be “beautiful” – have fun and be creative. Putting my niece in charge let her be a part of the kitchen festivities that occupy so much of our time during the holidays. It gave her a sense of pride when the cake was placed front and center on the table, receiving all the praise from those gathered. She placed candles on her creation, we sang Happy Birthday to Jesus and had a wonderful dessert.

French Vanilla Christmas Cake with Buttercream Frosting
Ingredients – Cake
2 Boxes French Vanilla White Cake Mix
6 Eggs
½ Cup Vegetable Oil
½ Cup Butter, melted
2 Cups Water

Preheat oven to 325 degrees. Prepare 13×15 baking pan with Wilton’s Cake Release. Set aside until ready to use.

In a mixing bowl, beat vegetable oil, butter and water until blended. Add eggs, one at a time and incorporate into liquid.

Add cake mix, beat 30 seconds on low, then slowly increase speed and beat 2 minutes on medium, until well blended.

Pour batter into the prepared pan. Tap lightly on the counter to release any air bubbles that may have gathered in the batter.

Place cake in oven and bake until just done, about 30-40 minutes. Check after 30 minutes and continue to cook until cake is just cooked, checking often to avoid over-cooking.

Remove cake from oven, cool in pan 10 minutes.

Remove cake from pan, invert onto large cutting board, then invert again onto cake board so that cake is right-side up.

Allow to cool completely before frosting.

Ingredients – Buttercream Frosting
½ Cup Solid Butter-Flavored Vegetable Shortening
1 ½ Cup Butter, softened
2 Teaspoons Vanilla Extract
8 Cups Sifted Powdered Sugar
6 Tablespoons Heavy Cream (approximately)

Cream vegetable shortening and butter in a mixing bowl. Add Vanilla extract.

In a separate bowl, sift powdered sugar. Add sugar to creamed butter mixture 1 cup at a time.

Whip, scraping down sides of bowl as necessary, until all the sugar has been added. Frosting will appear dry and stiff.

Add cream, one tablespoon at a time, until desired consistency is reached.

Frost top of cake, then continue down the sides. If desired, pipe a border around the bottom of the cake.

Using food-safe decorations from a craft or bakery store, decorate as desired. See the cake as a wonderful, blank canvas and get creative. (Great project for kids – let them express themselves).

A Simple Salad

Often, when sharing a recipe, I will end by saying serve a simple salad to complete the meal. No biggie – everyone knows what a simple salad might be. The reality of a simple salad is just what the name suggests – some mixed greens, tomatoes and whatever else you feel like tossing into the mix.

Sometimes we will serve a simple salad alongside the main dish instead of a vegetable dish or as a way of adding color to the plate. More often than not in our house, a simple salad is the conclusion to supper. Call it European style dining if you like, having the salad at the end of the meal does two things – it allows you to have the hot foods while they are still hot, and it’s a refreshing end. Cool, crisp – perfect.

I am sure everyone has their own take on a simple salad. Here is mine.

A Simple Salad
2 Green Onions, chopped
½ Cucumber, sliced
4 White Mushrooms, sliced
1 Package Leafy Mixed Greens
Grape or Cherry Tomatoes, handful
Salad Dressing, your choice
Salad Croutons, if desired
Grated Cheese, if desired

Chop green onions, separating green tops from onion, and set aside. Slice cucumber, set aside. Wash and slice mushrooms, set aside.

Toss mixed leafy greens with the white parts of the green onions in a large salad bowl. Tuck cucumber slices around outer edge. Sprinkle sliced mushrooms and tomatoes on top of leafy greens.

Serve salad on chilled plates, sprinkle with remaining green onions.

Garnish salad with croutons and cheese, if desired. Serve with an assortment dressings on the side.

For more great salad ideas, check out my Ode to The Salad.

Beef Burgundy with Pear Onions and Mushrooms

In my many decades of cooking (more than I’m willing to count) I’ve whipped up some wonderful dishes over the years – long before I knew words like “blogging”. It never occurred to me to photograph the process. Even now, with my blog humming along, it’s not always possible to take step-by-step photos. Maybe if I planned my cooking events better. Most of the time my hands are such a mess I dare not touch the camera. I hope you don’t mind.

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Butterfly Pasta with Sauteed Mushrooms – A work in Progress

I’ve shared disasters with you. Things overcooked, things I’ve done wrong with a smile and “Oh so sorry, I messed up on this one”. I’ve never shared a recipe before that was executed perfectly and yet left something to be desired. For those less than perfect dishes, the attitude has always been “Let me work on it – perfect it – let me get it right and then share”. Here’s a thought – why do that? Oh sure, we want to share our taste tested, this is a winner recipes. But why not share one or two that are less than perfect? Why not let you see a glimpse of the evolution process? Who knows – maybe someone out there has the key to take an okay recipe and elevate it to the mountain tops! So here goes . . .

I don’t know about you, but I adore mushrooms. Mushrooms in a salad, mushrooms stuffed to the point of bursting, mushrooms in soups and sauces and grilled cheese sandwiches. One of my favorite sandwiches every has to be kiddo’s Over the Top Gourmet Grilled Cheese Sandwich. Who can argue with a golden grilled sandwich packed full of tomatoes, cheeses and earthy mushrooms? Did you know that mushrooms are a great source of vitamin D? Let’s face it, most of us could use a little more Vitamin D in our diets. The greatest source of Vitamin D is sunshine, yet many of us spend our days locked away in a cubical world under artificial light day after day. If you can’t get outdoors, then eat more mushrooms.

It was this desire to embrace more mushrooms that brought about what should have been a knock ‘em dead pasta dish. It had all the right ingredients. There were lots of mushrooms all swimming about in a luscious cream sauce. This should have been awesome.

I wish I could sing the praises of this dish. There are no notes as to its origins. It was just one of those hand-written collections I’ve managed to pick up over the years. Reading through the recipe, it seemed just fine. Everything made sense and sounded delicious – on paper. While the early flavors of the mushrooms were perfect, the sauce itself lacked any true depth.

Here are my thoughts as to how to bring more to the plate. Add fresh baby spinach and ribbons of fresh basil for a little herbal sweetness. Throw the leaves in just at the end, with a quick twirl and let them wilt off-heat.

Color – the sauce is too one-dimensional in color. Perhaps a handful of roasted cherry tomatoes will bring a splash of color and a little hint of acidity. Yet we need more. Artichokes? Asparagus? I cannot put my finger of just what was missing. All I know is that something is missing in a big way.

In any case, it’s back to the drawing board with this one. If you’d like to join in and play around, that would be great! Here’s the recipe in its current state of evolution . . .

Butterfly Pasta with Sautéed Mushrooms
4 Tablespoons unsalted Butter
2 Tablespoons Olive Oil
1 Red onion, chopped fine
1 lb Shiitake Mushrooms, stemmed and sliced ¼-inch thick
1 lb Cremini Mushrooms, trimmed and sliced ¼-inch thick
Salt & Pepper
5 Garlic Cloves, minced
4 ½ Teaspoons Fresh Thyme, minced
2 Cups Chicken broth
¾ Cup Heavy Cream
4 ½ Teaspoons Lemon Juice
1 ½ lbs Farfalle (Bow-tie) Pasta
1 ½ Cups Parmesan Cheese, grated
Parsley for garnish

Bring a large pot of well-salted water to a full boil. Maintain boil until ready to use.

Chop onion, mushrooms and garlic. Set aside until ready to use.

Heat butter and oil in a skillet over medium heat until butter is melted. Add onions and cook until softened, about 5 minutes.

Stir in Shiitakes, Cremini and ½ teaspoon salt, cover and cook until mushrooms have released their liquid, about 8 minutes. Uncover and continue to cook until mushrooms are dry and browned, about 8 minutes longer.

Meanwhile, add pasta to boiling water and cook stirring often, until al dente, about 10-12 minutes. Reserve 1 cup cooking water, then drain pasta and return to pot.

Stir in garlic and thyme. Cook until fragrant, about 30 seconds. Transfer to bowl and cover to keep warm.

To the now-empty skillet, add broth and cream. Bring to a simmer, scraping up browned bits. Off heat, stir in lemon juice; season with salt and pepper to taste.

Return mushrooms to cream sauce. Add Parmesan and stir until Parmesan has incorporated to the mushroom-cream sauce.

Return pan to low heat. Add pasta, toss to coat and combine. Heat gently until everything is bubbly and warm. Garnish with parsley and serve.

butterfly-pasta-with-sautc3a9ed-mushrooms-10

Orange-Scented Italian Olive Oil Cake

Have you seen this old-world Olive Oil Cake from Sauveur? It was first published back in January 2015. Even the name Olive Oil Cake sounds intriguingly old-world, doesn’t it? While a number of olive oil cakes are finished with a nice dusting of powdered sugar, this cake is finished with a sprinkling of sea salt. I like salt and orange together.

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Seasoned Chicken Breast with Stove Top Stuffing and No Green In Sight

For those of you who have been following my little adventure into the world of blogging (thank you), then you may already know that my baby brother passed away four years ago this month. His was a complicated passing, dying of cancer. It was a peaceful death, for that we can be grateful. His cancer could not be treated and his death was only a matter of time. The disease was discovered when Brother Dear was awaiting a heart transplant. He had already been fitted with a heart pump. Without the pump, he would die. With the pump, cancer treatment was not possible. He was a good man. We don’t dwell on his passing but rather remember him fondly and celebrate his life in simple ways.

JimboThere were two things Brother Dear loved (besides McDonald’s, pizzas and popcorn) and that good chicken served with stove top stuffing. He hated most vegetables of any kind – especially anything green such as asparagus, broccoli or green beans. Sometimes I got him to eat his vegetables simply by hiding them in his food. Finely chopped carrots in spaghetti sauce was one such trick.

Each December, in honor of my darling Brother I whip up a simple baked chicken dinner and serve it along side his favorite Stove-Top Stuffing. It is one of those rare time when there is no green in sight. We give thanks for the time the Good Lord gave us as a family, and raise our forks of stuffing to Heaven, knowing that he is smiling down.

These breasts are baked with a simple seasoning, and no breading. They are cooked at a higher temperature for a shorter amount of time. The result is a breast that is packed with flavor, and unbelievably moist. I chose to use Mrs. Dash Seasoning mix. You could use just about any dried seasoning combination such as onion powder, garlic powder or lemon pepper. Be sure to let chicken rest for about 10 minutes after removing from oven for their natural juices to settle.

Seasoned Chicken Bake
4 Boneless, Skinless Chicken Breasts
4 Tablespoons Mrs. Dash Seasoning
2 Tablespoons Sweet Paprika
Olive Oil Spray

Heat oven to 450 degrees.

Rinse and pat dry chicken breasts. Set aside.

On a flat plate, sprinkle 1 tablespoon Mrs. Dash Seasoning with ½ tablespoon paprika. Spread out thinly on the plate.

Lightly spray chicken breasts on both sides with olive oil. Working with one breast at a time, press breast onto the plate of seasoning to lightly coat. Turn breast over, press other side. Place breast onto a shallow, rimmed baking sheet.

Repeat with 1 tablespoon Mrs. Dash Seasoning and ½ tablespoon paprika for each breast, spreading seasoning on the plate.

Place chicken into the hot oven and bake for 10 minutes. Turn breast over; continue to bake another 10 minutes.

Remove from oven, cover with foil and let rest for 10 minutes. While breasts are resting, the Stove-Top Stuffing.

Uncover chicken, place on individual plates, slice and serve with Stove-Top on the side.

Easy Stove-Top Chicken Stuffing
3 Ribs Celery, Chopped
1 Small Onion chopped
3/4 Cup Butter
2 Teaspoon Poultry Seasoning
3 Cups Chicken Stock (broth is okay)
2 Box Chicken Flavored Stove-Top Stuffing

Melt 1/2 cup butter in a sauce pan over low heat until just beginning to foam.

While butter melts, chop celery and onion. Set aside until ready to use.

Saute vegetables in butter over medium heat until just beginning to soften, about 5 minutes. Season with poultry seasoning.

Add Chicken Stock to the pan, bring to a rolling boil. Add remaining 1/4 cup butter. Once butter has melted, stir to blend.

Empty Stove-Top Stuffing into the pot. Lower heat and allow stuffing to absorb the liquid.

Remove from heat, fluff with a fork. To serve, place stuffing into a decorative serving bowl.

Prosciutto Wrapped Asparagus in Crisp Phylo with a Hollandaise Dipping Sauce

I love asparagus. I love asparagus steamed, grilled, pan-fried and just about any way in between including asparagus soup. While asparagus is generally an early spring crop, in most well-stocked markets, it can be had throughout the year. The younger, narrow asparagus render the best, most delicate flavor. The older, thicker stalks tend to be more woody, tough and somewhat bitter.

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Victory Brownies with Heat

Cazuela of Spokane, Washington created this recipe during the Presidential Election of 2008 as a way of sharing a Victory with co-workers, hence the name. According to Cazuela, the Hazelnuts are the “star of the show” but walnuts may be used instead. I’ve never figured out if these co-workers were all rooting for the same result; or if the “heat” was like a Victory Touch Down Dance.

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Tis the Season of Pot Luck Parties

Like most office pot-luck parties; there are certain challenges that need to be met and overcome to guarantee a successful contribution. For example, how many outlets are available in the company break room? This is important for crock pot contributions – you need electricity to keep the pot warm. Is there ample refrigerator space? If your choice involves a dish that requires refrigeration until serving time, that’s important. Does your dish require reheating or warming? If so, is there a microwave, and can it handle a large platter or only a small bowl? Some foods are best served hot, others cold and others still at room temperature.

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Freezer Friendly Meals – The Perfect Gift for Busy Caregivers

Normally I don’t like to post recipes that I haven’t tried – it doesn’t seem like an honest commentary. While the recipes were prepared in my kitchen with the help of my sisters, they weren’t for us to enjoy.  These are freezer friendly meals that are designed to be made in well in advance of serving. Think of them as the perfect gift  for a busy family, a new mother or, in our case, to help ease the stress of a family caregiver.  These nifty meals are designed for the crock-pot or microwave, providing a flavorful supper with little or no fuss for the recipient.

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Sourdough French Onion Soup

Years ago, our favorite restaurant was an upscale Italian joint inside the Rio Hotel in Las Vegas. Loved their Onion Soup, served in hollowed out onions. The presentation was great – the flavor out of this world good. The Chef was kind enough to give me the recipe. Unfortunately, it’s a restaurant recipe, with a HUGE amount of ingredients and hours of prep/simmer and whatnot. I’ve been meaning to play around with it over the years; scale things back and tweak it for the home-cook; just never got around to it. Still on my “to do” bucket list of foods.

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Italian Chicken over Pasta with Parmesan Cream Sauce

One of the things I like about not being a novices cook is the ability to punt whenever necessary. Once upon a time I had Parmesan Crusted Chicken with Lemon Pasta on my menu. It was a lovely little recipe I picked up at Bakeatmidnite.com  – link below just in case you want to check it out.

http://bakeatmidnite.com/parmesan-crusted-chicken-with-lemon/

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