Chicken Caesar Salad

Oh, how we love a delicious homemade Caesar Salad.  We like to add chicken, shrimp or salmon to it and make it our main course.  Especially in the summer months!  But, truly – any time is the right the time for this scrumptious salad. 

Serve this delectable salad with the protein of your choice, along with some warm, crusty garlic bread, and you’ve got a meal that will tickle your taste buds.  Your tummy will say Thank You!

Salad Ingredients:

Romaine Lettuce: washed, dried and chopped

Protein of your choice: steak, chicken, salmon, shrimp.  Whatever your heart’s desire.

Croutons

Parmesan Cheese: grated, shaved or powdered.  Again, your choice

Homemade Caesar Salad Dressing (recipe below)

 

Salad Directions:

Place the lettuce in a large bowl. Add the protein of your choice.

Pour the appropriate amount of dressing over the lettuce.  The dressing recipe comfortably dresses about 3 Romaine Hearts.  So, if making a smaller salad – just use the amount needed. Toss the lettuce, protein and dressing until well combined.  (Sometimes I don’t toss the protein with the lettuce.  Rather, I place it on the individual salads after I’ve plated the lettuce.)

Serve the salads on individual plates.  Garnish with croutons and parmesan cheese.

Dressing Ingredients:

2 medium garlic cloves

3 to 5 anchovies packed in oil, depending on taste

1 large egg yolk

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

⅓ cup (80ml) oil, like fruity olive oil, avocado oil, or safflower oil, plus more as needed

¼ cup (15g) grated parmesan cheese

Salt and fresh ground black pepper

3/4 teaspoon of Worcestershire Sauce

Several drops of Original Tabasco Sauce (I usually do about 3 shakes from the bottle)

 

Dressing Directions:

I use my Bullet blender to make the dressing. Place the egg yolk, lemon juice, garlic and anchovies into the blender.  Blend for several seconds, until well combined.  The lemon juice effectively “cooks” the egg yolk. 

Add the mustard, oil, salt and pepper, Worcestershire and Tabasco.  Blend again until well combined.  Add the parmesan and blend again.  The dressing can be used immediately, or placed into the fridge for later use. Can be stored for up to 3 days in the fridge.

Thai Peanut Chicken

I very much enjoy Thai food.  And I’m a sucker for Thai Peanut Sauce.  I found this recipe online to make in the crockpot. However, on this particular day I didn’t plan accordingly and didn’t leave enough time to use the crockpot.  So, I adjusted the process and prepared it on the stovetop. The results were a deliciously sweet (from the peanut butter and coconut milk) and tart (from the fresh lime juice) flavor explosion.  The dish was perfection, served over perfectly steamed jasmine rice.

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs - cut into 1” pieces

Olive or Vegetable oil

1/2 cup creamy peanut butter

1/4 cup soy sauce (use low-sodium if preferred)

1/4 cup coconut milk

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar (or apple cider vinegar)

2 cloves garlic, minced

1 tablespoon ginger, grated

1/4 teaspoon chili flakes (optional, for a bit of heat)

1 - 2 lime(s), juiced

Salt and black pepper, to taste

Fresh cilantro, chopped, for garnish

Crushed peanuts, for garnish

Directions

Prepare the Sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, coconut milk, honey, rice vinegar, garlic, ginger, chili flakes, and lime juice until smooth.  Set aside.

Drizzle oil into a non-stick pan over medium-high heat.  Add the chicken and cook until no pink is showing and the chicken is slightly browned. (approximately 20 minutes)

Add the peanut sauce to the pan.  Bring to a simmer.  Lower heat and cover.  Cook for an additional 20 minutes to allow the flavors to combine and for the chicken to be tender.

Remove from heat.  Serve over cooked jasmine rice.  (Or, your preferred rice.) Garnish with fresh cilantro and crushed peanuts before serving. You can also serve with lime wedges for an added burst of fresh flavor.

One Pot Beef & Spinach Pasta

My family loves pasta dishes.  They’re easy to make and OH! So delicious.  I don’t recall where I found this recipe – but it’s a keeper. I’ve made some minor adjustments to the original. It’s made in just one pot, and comes together quite quickly.  Easy to make and just as easy to clean up afterwards.  And what’s even better?  It is super tasty.  Filled with lots of flavor and just a little bit of spice – if desired.  

Ingredients:

8 ounces pasta (penne or rotini)

1 to 1.5 pound(s) ground beef

2 cups fresh spinach, chopped (I have chopped the spinach, and I’ve left the spinach leaves whole.  It works just fine both ways.  Also, I use more than 2 cups.  Probably more like 4.)

1 onion, diced

3 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes (I like to use the Italian seasoned tomatoes.  But, you can use plain too)

2 cups beef broth

1 tablespoon olive oil

1 ½ teaspoon Italian seasoning

½ teaspoon red pepper flakes, or some cayenne pepper

Salt and pepper to taste

1/2 cup grated Parmesan cheese (optional)

Directions:

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the diced tomatoes (with their juices), beef broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring the mixture to a boil.

Add the pasta to the skillet, stirring to combine. Make sure the pasta is submerged in the liquid. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally.

Once the pasta is cooked, fold in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.

If desired, sprinkle with grated Parmesan cheese before serving.

Cowboy Caviar with Toasted Baguette

Here’s an easy appetizer recipe that’s been around for eons.  Great addition to a summer barbeque, or any casual gathering.  The flavors of the beans, fresh vegetables and spices combine for the perfect “mouthful”.  Try it… You’ll like it! 

Ingredients:

1 green bell pepper -chopped

1 red bell pepper - chopped

1 can of Black beans

1 can of Black-eyed peas

1/2 cup Cherry tomatoes - halved

1/ 4 cup Cilantro - washed and chopped fine

1/2 cup of frozen corn

2 cloves Garlic - minced

2 Limes - squeezed for the juice

1 Tablespoon of Lime, zest

1/ 2 of a Red onion - chopped

3 green onions - chopped

1/2 cup of Olive Oil

1/4 cup of Honey

2 Tablespoons of sugar

1 teaspoon of coarse ground garlic salt

1 teaspoon of seasoned pepper

1/2 teaspoon of Paprika

1 teaspoon of Cumin

1 teaspoon of Chili powder

Tortilla chips or Toasted baguette

 

Directions:

In a large bowl, mix chopped green pepper, chopped red pepper, black beans, black-eyed peas, cherry tomatoes, cilantro, corn, garlic, red onion, green onion, squeezed juice from the limes, and lime zest. Mix all ingredients until well blended.

In a separate bowl, mix olive oil, honey and sugar, garlic salt, seasoned pepper, paprika, cumin, and chili powder, until well blended. Pour dressing over vegetables and beans, and toss to coat, making sure all ingredients are well blended.

Serve with Tortilla chips or toasted baguettes, and enjoy! 

Zucchini with Sun-Dried Pesto Tart

This was a delightful internet find! The sun-dried tomato pesto pairs so well with the zucchini and the spice mixture.  It’s like summertime in your mouth!

Ingredients:

1 sheet puff pastry

3 tablespoons sun-dried tomato pesto

4 ounces shredded mozzarella cheese

1 zucchini or 1/2 green zucchini and 1/2 yellow zucchini

2 tablespoons olive oil, divided

1 teaspoon Mediterranean spice mix * (I didn’t have this spice mixture on hand, so I used Italian Seasoning)

Sesame seeds, for garnish

Thyme leaves, for garnish

Salt, to taste

Pepper, to taste

Directions: 

1. Preheat the oven to 375 degrees F.

2. Grease a tart tin with 1 tablespoon of olive oil and line it with the puff pastry. Trim any excess pastry if needed.

3. Spread the sun-dried tomato pesto evenly on the bottom of the pastry, making sure to cover the edges too.

4. Sprinkle the shredded mozzarella cheese on top of the pesto.

5. Thinly slice the zucchini and arrange the slices on top of the cheese, overlapping them slightly.

6. In a small bowl, mix the remaining olive oil with the Mediterranean spice mix and brush it over the zucchini.

7. Bake the tart for 20-25 minutes, or until it is golden brown.

8. When ready, sprinkle sesame seeds over the top and garnish with thyme leaves before serving. Enjoy!

 

*As mentioned, I didn’t have this spice mixture on hand, so I used Italian Seasoning.  However, I have looked up a recipe to make this spice mixture – if you are so inclined.  It makes 1/3 cup:

 

3 tablespoons dried rosemary

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon dried oregano

2 teaspoons ground cinnamon

1⁄2 teaspoon salt

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

As I see recipes on Facebook that appeal to me, I save them for later use.  I’m getting a great collection of meals that have been well enjoyed by my family.  I’ve also come across a couple of ‘clunkers’, to which when asked how dinner was, my son hesitantly replied “It was interesting”.  Ha ha! Not the high praise I hoping for!  But, this tasty little number has been enjoyed by all of us, on more than one occasion. It’s super easy to make and doesn’t take a lot of time in the kitchen.  It will be a perfect meal for summer when it’s hot and I don’t feel like cooking.  I use chicken tenderloins, rather than chicken breasts.  Haven’t tried this with thighs yet – but I know it will be delicious.  The flavors really come together with the marinated chicken the Creamy Garlic Sauce.  Savory and flavorful – this is a tasty treat in a bowl.

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts or thighs (I like to use chicken tenderloins.  Always tender and full of flavor after marinating)

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

1 lime, juiced

For the Creamy Garlic Sauce:

1/2 cup mayonnaise

1/4 cup sour cream

2 cloves garlic, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

For the Bowls:

1 pound broccoli florets, steamed or roasted

2 cups cooked rice or quinoa

Lime wedges, for serving

Instructions:

Prepare the Chicken:

In a large bowl, combine the chicken, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).

Add the lime juice and toss to coat evenly.

Let the chicken marinate for at least 30 minutes or up to 24 hours for deeper flavor.

Cook the Chicken:

Grill or pan-fry the chicken over medium-high heat for about 5-7 minutes per side, until fully cooked and slightly charred.

Let the chicken rest for a few minutes before slicing.

Make the Creamy Garlic Sauce:

In a small bowl, whisk together mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and black pepper. Set aside. (I often times make this earlier in the day and place in the fridge until ready to assemble the bowls.

Assemble the Bowls:

Divide the cooked rice or quinoa between two bowls. Top with steamed or roasted broccoli and sliced grilled chicken. Drizzle with the Creamy Garlic Sauce and serve with lime wedges.

Lemon Brownies

I’m a sucker for lemony desserts.  I love the combination of sweet and sour, and let’s face it – lemony desserts are always so refreshing! They make me think of spring and summer.  I found this recipe on the commandcooking.com website a couple of years ago.  Made the brownies for one of our dinner and movie nights with our friends.  They turned out great. I served them with vanilla ice cream and they were a hit.

Ingredients

 

For the brownies:

1 1/2 cups All-Purpose Flour

1 teaspoon baking powder

1 cup unsalted butter, softened

1 1/2 cups white sugar

2 tablespoons fresh lemon juice

2 tablespoons lemon zest

4 large eggs

 

For the glaze:

1 1/2 cups powdered sugar

3 tablespoons fresh lemon juice

4 tablespoons lemon zest

Directions

Preheat the oven to 350 degrees F.

Line a 9x13-inch baking pan with parchment paper.

In a large bowl, whisk the flour and the baking powder together.

In a large bowl, add the butter, the sugar, 2 tablespoons of the lemon juice, and 2 tablespoons of the lemon zest. Using an electric hand mixer, beat the mixture until it is light and fluffy.

Beat the eggs into the batter, one at a time, until they are combined.

Gradually beat the flour mixture into the butter mixture until it is combined.

Pour the batter in the prepared baking pan and bake until a toothpick inserted in the center comes out with moist crumbs, about 25-28 minutes.

Allow the brownies to cool completely.

Once the brownies have cooled, in a large mixing bowl, whisk the powdered sugar, the remaining lemon juice, and the remaining lemon zest together until combined.

Pour the glaze over the brownies and evenly spread it out. (Or, drizzle glaze over the brownies, as I did.)

Allow the glaze to harden overnight.

Slice and serve.

Pork Tenderloin with Braised Turnips

I really enjoy watching the Food Network and one of my favorite shows is The Kitchen.  Geoffrey Zakarian is one of the hosts and I love just about every dish he makes, as well as his special cocktails. This is one that he made awhile back on the show.   

 

Ingredients:

 

1 teaspoon ground cumin

1 teaspoon garlic salt

1 teaspoon dried oregano

1 teaspoon mustard powder

 

1 pork tenderloin, cut into 1-inch medallions (about 8)

Kosher salt

2 tablespoons canola oil

3 scallions, minced

2 cloves garlic, minced

1 cup turnip diced (1/4-inch), tops reserved (I couldn’t find turnips with tops.  So, I just skipped the step below in the directions where it addresses what to do with the tops)

1/2 cup white wine

1 cup chicken stock

2 tablespoons unsalted butter

1/2 teaspoon fresh rosemary, minced

 

1/2 cup grated Parmigiano-Reggiano

Chopped fresh chives, for garnish

 

Directions:

Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.

In a large straight-sided sauté pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest.

Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes.

Add the turnips and cook, stirring to coat the vegetables, for 1 minute.

Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes.

Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary.

Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

Authentic Greek Moussaka

I love Moussaka!  I haven’t made it for many years.  So, when I saw this recipe come up in Google the other day – I just HAD to make it.  When I told my son what we were having for dinner, I called it Greek Lasagna.  My hope was that he wouldn’t ask a lot of questions.  He ate it – but wasn’t thrilled with the texture of the eggplant.  My husband and I, however, devoured it and enjoyed the left overs for lunch the next couple of days.  The eggplant really absorbs all of the flavors of the meat sauce and Béchamel, which was delightful.  This is definitely comfort food for me.  Not going to lie, there’s a lot of moving parts to this recipe.  It’s a bit time consuming.  But, the payoff is SO worth it.  Enjoy!

 

Ingredients:

 

For the Eggplant:

 

3 medium eggplants (I used two larger eggplants)

Salt

Olive oil

 

For the Meat Sauce:

 

2 tablespoons olive oil

1 large onion, finely chopped

2 cloves of garlic, minced

1 pound ground beef or lamb (I used lamb)

1 can (14 ounces) crushed tomatoes

1/4 cup red wine (optional)

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

Salt and pepper to taste

 

For the Béchamel Sauce:

 

1/2 cup unsalted butter

1/2 cup all-purpose flour

4 cups whole milk

1/4 teaspoon ground nutmeg

Salt and white pepper to taste

2 egg yolks, beaten

1/2 cup grated Parmesan cheese

 

Instructions:

 

Prepare the Eggplant:

 

Preheat the oven to 400°F (200°C). Slice the eggplants into 1/4-inch rounds, place on a baking sheet, and sprinkle with salt. Allow them to sit for about 20 minutes to draw out bitterness, then rinse and pat dry.

 

Brush both sides of the eggplant slices with olive oil and bake until golden brown, about 20-30 minutes.

 

Note: I prepared the eggplant earlier in the day and set it aside, covering it with wax paper.  It was all ready to go when it came time to put the Moussaka together.

 

Make the Meat Sauce:

 

While the eggplant is baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until they begin to soften. Add the ground meat and cook until browned.

 

Stir in the crushed tomatoes, wine, cinnamon, allspice, salt, and pepper. Simmer on low heat for about 20 minutes.

 

Note: You could prepare the meat sauce earlier in the day, or even the day before if that timing works better for you.

 

Make the Béchamel Sauce:

 

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about 2 minutes. Slowly whisk in the milk, then bring to a boil and reduce heat to a simmer. Cook, whisking frequently, until the sauce thickens.

 

Season with nutmeg, salt, and white pepper. Allow the sauce to cool for a few minutes, then whisk in the beaten egg yolks and Parmesan cheese. (I chose to temper the eggs by adding a spoon of the hot milk mixture to the eggs – one at a time – whisking in between each spoon of the hot milk.)

 

Assemble the Moussaka:

 

Lower the oven temperature to 350°F (175°C). In a 9x13-inch baking dish, layer half of the eggplant slices, then top with the meat sauce. 

Layer the remaining eggplant slices on top.  Pour the bechamel sauce over the top layer, spreading it evenly with a spatula.

Bake the Moussaka:

 

Bake the moussaka in the preheated oven for about 45 minutes, or until the top is golden and bubbly. Let it cool for about 15-20 minutes before cutting into it. This helps it hold its shape when serving. 

Enjoy your delicious, homemade Greek Moussaka!

Pizza Cupcakes

I found the inspiration for this recipe on Mandy's Recipe Box Blog.  I’m posting the recipe as Mandy wrote it.  But, this is one of those recipes that you can make your own by choosing whatever pizza toppings you like.  I used pepperoni, cheese and a little bit of onion.  And I scattered some green onion tops over them after they came out of the oven. Also, if you don’t have pizza sauce – you can substitute your favorite pasta sauce in the jar.  I like Classico Tomato & Basil – or Trader Joe’s Marinara Sauce.

Ingredients:

1 can refrigerated Pillsbury Seamless Dough Sheets

½ cup pizza sauce

1 cup shredded mozzarella cheese

½ tsp garlic powder

pizza toppings of your choice - pepperoni, ham, sausage, peppers, onions, mushrooms, pineapple, peppers etc.

Directions:

Preheat oven to 375 F.

Spray or grease a muffin pan and set aside.

Unroll dough sheet and cut into 8 equal squares. Press into muffin cups.

Sprinkle some cheese into each dough cup. Add 1 Tbsp. pizza sauce followed by remaining cheese and the toppings of your choice. Sprinkle garlic powder over toppings.

Bake for 15 minutes.

Carefully remove from pan.  Using a fork helps with this.

Serve.

Mexican Lasagna (With Homemade Enchilada Sauce)

This turned out really great!  I used a couple of different recipes as my inspiration, along with my traditional lasagna making skills, to come up with this dish.  The flavors really compliment each other and this is a lot easier than making traditional enchiladas – and Italian Lasagna, for that matter.  As an added bonus – the homemade enchilada sauce recipe is to die for!  So easy to make and so much more flavorful than the canned version.  That said, if you’re in a rush – you could used canned enchilada sauce too.  Whatever works best for you. Cheers!

 

Ingredients

Olive oil

1 1/4 pounds 93% lean ground beef or ground turkey

1 teaspoon salt

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander seeds

1/4 teaspoon cayenne

2 medium onions, chopped (about 2 1/2 cups)

1 red bell pepper, stem and seeds removed, chopped (about 1 cup)

3 garlic cloves, peeled and minced or grated

1 (7-ounce) can diced green chiles – mild or medium depending upon your liking

1/2 teaspoon dried oregano

18 (6-inch) yellow corn tortillas

2 cups coarsely grated Monterey Jack cheese (about 8 ounces)

2 cups coarsely grated mild cheddar cheese (about 8 ounces)

Or – you could use 4 cups of a Mexican Cheese mixture or even Pepper Jack if you want to add a little extra zing

Homemade Enchilada Sauce (Recipe Follows)

To serve: Sour cream, Avocado or Guacamole, Cilantro and Salsa if you’d like. 

Directions:

I start by making the Enchilada Sauce so it’s ready to use had a chance to cool down.  (Recipe follows)

Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it.

Season with the salt, chili powder, cayenne, cumin, and coriander. Increase the heat to high. Continue cooking until the meat is cooked through.  Use a slotted spoon to remove the meat from the pan to a bowl. Set aside.

Add another tablespoon of olive oil to the empty pan used to cook the meat and set over medium heat. Add the onions and chopped bell peppers. Cook until onions have softened, about 5 minutes. Add the garlic, green chilies and oregano.  Cook for an additional minute or two.  Add the meat back to the pan and mix well.  Turn off burner.

Preheat oven to 350°F.  Assemble the casserole in a 9 x 13 baking dish that has been sprayed with nonstick cooking spray.

Assembly instructions: Put a small amount of enchilada sauce in the dish to give a base for the lasagna.  Just enough to lightly cover the bottom of the dish.

I cut 2 tortillas in half so they fit in the dish better.  Placing the cut edge of the tortilla on the perimeter edge of the casserole dish.  Then place 2 whole tortillas over those to cover the bottom of the dish.

Place half the meat mixture evenly over the tortillas.  Sprinkle 1/3 of the cheese over the meat.  Add another layer of tortillas exactly like the first layer.  Pour about half of the enchilada sauce over the tortillas.

Place the last half of the meat mixture over the tortillas and sauce.  Sprinkle 1/3 of the cheese over that.  Add the last layer of tortillas.  Pour the remaining enchilada sauce over the tortillas.  Top with the last third of the cheese.

Bake casserole on the middle rack in the oven at for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling.

Let the casserole stand for 10-15 minutes before serving.

Serve with sour cream, chopped avocado and/or guacamole and chopped cilantro.  Could also use salsa if you’d like.

 

Homemade Enchilada Sauce

 

I found this recipe on the Cookie and Katie website.  You can view it HERE

Ingredients

3 tablespoons olive oil

3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)

1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch of cinnamon (optional but recommended)

2 tablespoons tomato paste

2 cups vegetable broth (I have used chicken broth on occasion and it turns out just as well.  Just depends on whether or not you want to keep it vegetarian/vegan)

1 teaspoon apple cider vinegar or distilled white vinegar

Freshly ground black pepper, to taste

 

Directions:

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary. Go forth and make enchiladas! (Or in this case – Mexican Lasagna!)

Apple Fritter Cake

My favorite donut is an Apple Fritter.  The sweet delicious apples folded into the doughy goodness is so warm and comforting.  While perusing the internet for recipes one day, I came across this recipe for Apple Fritter Cake – which is a soft apple filled cake, with a crispy sugar glaze! Your favorite old fashioned doughnut in cake form!

Ingredients:

For Filling:

2 Granny Smith apples (peeled, cored and cut into bite-sized chunks) 

1/3 cup sugar

1/4 teaspoon cinnamon

small pinch freshly grated nutmeg

2 tablespoons cornstarch

2 teaspoons water

Plus

1/2 cup brown sugar (I used a 1/4 cup each of dark and light)

1/2 teaspoon cinnamon

For Cake:

1/3 cup butter

3/4 cup sugar

1/2 cup applesauce

1 teaspoon vanilla

2 eggs

2 1/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup greek yogurt (you could use plain yogurt as well or sour cream)

For Glaze:

2 cups powdered sugar

1 teaspoon vanilla

6 tablespoons milk

Directions:

Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and the apples are a bit soft. Set aside to cool. 

In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.

Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.

Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition.

Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.

Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.

Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. 

When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some out that pooled at the corners and repoured that over the top. Let the cake sit for a while for the glaze to set before serving.

Individual Pavlova with Whipped Cream & Fresh Fruit

I needed a sweet treat for a dinner I attended recently.  One of our girlfriends is gluten intolerant, so I wanted to find a dessert that would work for all of us.  Pavlova with whipped cream and fresh fruit came to mind.  So, to the internet I ran – and found this recipe here: The Foodie Affair.  It came together quite easily. The sweet meringue combined with the rich whipped cream and fresh fruit was a hit with the girls.  I will be making these again!

Ingredients:

5 Egg Whites

1/2 teaspoon cream of tarter

pinch of salt

1 cup granulated sugar superfine (blend regular sugar if you don’t have superfine)

Whipped Cream Filing

1 1/4 cups heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

2-3 cups assorted fruits (I used strawberries, blueberries and kiwi)

Directions:

Preheat oven to 225 degrees. Line two baking sheets with parchment paper. For same size nests, draw 3 inch circles on the parchment paper and turn the paper upside down.

Pavlova Nests: Beat the egg whites at medium speed until foamy. Add salt and cream of tarter, and beat at medium-high speed until soft peaks form. Add sugar one tablespoon at a time and beat on high speed until stiff peaks form.

Put meringue in a pastry bag with a decorator tip (recommend Wilton 1M). Outline the nests and fill the bottoms with meringue. Build up the nests with two rows of meringue.

Bake for 50-60 minutes or until the nests are dry to the touch. Turn off the oven and leave the nests in the oven for 2 hours to continue to dry out.

Whipped Cream Filling: Beat the heavy cream with the powdered sugar and vanilla extract on high speed until soft peaks form. Pipe the filling into the nests.

Top with fruit and enjoy right away.

Note: I didn’t get fancy by piping the meringue or whipped cream filling.  I simply used a scoop to ensure equal sized meringues.  Then, I used a spoon to create the nest.  For the whipped cream filling, I used a spoon to fill the next and then placed the fruit on top of that.  Although not showing the picture, ultimately I placed a dollop of whipped cream on top of the fruit as well.

The nests can be made and stored in airtight containers for several days before serving. The whipped cream filling can be made a day before filling the nests. Assemble right before enjoying, so the whipped cream does not soften the meringue nests.

 

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Chicken Posolé Soup

With the arrival of fall and the cooler temperatures - I’ve definitely been in a soup kind of mood.  So, one day I came up with the idea to use Green Enchilada Sauce as the base for a chicken soup – and I wanted it to be on the hearty side – so in went a couple of cans of golden hominy.  This soup comes together very quickly but tastes like it was cooked for hours.  It’s slightly spicy, although you could make it spicier if you prefer, really tasty and will warm your belly! 

Ingredients:

 

5 or 6 boneless, skinless chicken thighs, cut into 1” pieces

1 white onion, chopped

2 cloves garlic, minced

8 oz. can diced green chilies, liquid included

28 oz. can green enchilada sauce, I prefer the Las Palmas brand

2 cups chicken stock

2 Tbls. dried oregano

1 ½ Tbls. ground cumin

2 – 15 oz. cans golden hominy – rinsed and drained

Olive Oil

Salt & Pepper to taste

Serve with your choice of garnishes.  Jack Cheese, Sour Cream, Cream Cheese, Green Onions, Cilantro and/or Crushed Tortilla Chips.  Basically, anything you’d like.

 

Directions:

Drizzle olive oil directly into the soup pot you will be using.  Fry chicken in batches, approximately 5 – 6 minutes per batch, in order to not over crowd the pan.  You want the chicken to brown slightly.  Season with salt and pepper as you’re cooking.  Remove chicken to a plate and cook the next batch, until all of the chicken is done and on the plate.

Add the onions and garlic into the pan.  Cook, until the onions start to become translucent, scraping the browned bits off the bottom of the pan.  This is what adds a depth of flavor to the soup.

Add the green enchilada sauce, chicken broth, green chilies, oregano and cumin.  Cook until it begins to bubble. 

Add the hominy and chicken and simmer for at least 30 minutes.  You can cook longer, if you’d like.  However, be careful you don’t overcook the chicken. 

Serve in bowls with garnish of your choice.  I recommend putting a chunk of cream cheese in the bowl and ladling the hot soup on top of it.  Stir until the cream cheese melts.  Makes the soup very creamy! Then put your garnishes on top.