Bon Ali Petite!

Croissant Steak Sandwiches w/ Carmelized Onions & Horseradish Mayo

2008-03-29T17:26:00.002-07:00

Julia just hooked me up with tons of recipes b/c she was typing some up for a cookbook!! Here's the first yummy one!

Croissant Steak Sandwiches
w/ Caramelized Onions & Horseradish Mayo

½ cup mayo
½ cup prepared white horseradish

3 tbs. butter, divided
2 1-inch thick beef tenderloins

3 medium onions, thinly sliced

4 large croissants, halved horizontally and lightly toasted
2 cups arugula (optional)

Mix mayo and horseradish in small bowl to blend. Set aside.
Saute onions in 2 tbs. of butter until caramelized. This can be done while cooking the meat.
Melt 1 tbs. butter in large heavy skillet over medium-high heat.
Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium rare. Use tongs to transfer steaks to work surface. Let sit a few minutes and then slice thinly.
Slather croissant halves with horseradish mayo. Add meat, onions and arugula to one half of croissant halves. Cover with other half. Enjoy!

Roasted Asparagus with Parmesan

2008-03-29T17:26:00.001-07:00

From Julia...

Roasted Asparagus with Parmesan

1 ½ lbs. asparagus (2 bunches)
1 tbs. olive oil
Coarse salt
Ground pepper
¼ cup finely grated parmesan cheese

Preheat oven to 450 degrees. Trim tough ends from asparagus.
On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper to taste.
Spread in an even layer and sprinkle with parmesan cheese.
Roast until asparagus is tender and cheese is meted, 10-15 minutes.
Serve immediately.

Beef Satays with Peanut Sauce

2008-03-29T17:25:00.000-07:00

From Julia

Beef Satays with Peanut Sauce

½ cup smooth peanut butter
2 tsp. soy sauce
2 tsp. balsamic vinegar
1 tbs. fresh lemon juice
1 .92 oz. package Good Seasons Roasted Garlic salad dressing mix
1 pound presliced sirloin
1 tbs. sesame oil
Wooden skewers soaked in water

In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tbs. of the dressing mix, and ¾ cup water and set aside.

If the beef strips have not already been flattened, gently pound them with a roling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2-3 minutes per side. Serve the satays hot with dipping sauce.

Brie en Croute

2008-03-29T17:23:00.000-07:00

From Julia...

Brie en Croute

½ pkg. frozen puff pastry sheets (1 sheet) thawed
1 egg
1 tbs. water
¼ cup toasted sliced almonds
2 tbs. light brown sugar
1 (1 lb.) Brie cheese round
Crackers

Preheat oven 400 degrees. Mix egg and water – set aside.

Unfold pastry on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Sprinkle almonds and sugar in center of circle, and top with cheese. Fold 2 opposite sides of pastry over cheese. Trim remaining two sides to 2 inches from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.

Bake 20 minutes or until golden. Let stand 5-10 minutes before serving. Serve with crackers.

Chocolate Orange Mousse

2008-03-29T17:22:00.000-07:00

From Julia...she loves to bake!!

Chocolate Orange Mousse
6 ounces good semisweet chocolate, chopped2 ounces good bittersweet chocolate, chopped1/4 cup orange liqueur (recommended: Grand Marnier)1/4 cup water1 teaspoon pure vanilla extract1 teaspoon grated orange zest12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature8 extra-large eggs, at room temperature, separated1/2 cup plus 2 tablespoons sugarPinch kosher salt1/2 cup cold heavy cream
Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined. Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula. Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill.

Penne Alla Vodka

2008-03-29T17:20:00.000-07:00

From Julia...

Penne alla Vodka

3 tablespoons unsalted butter
2 large garlic cloves, finely chopped
2 oz. thinly sliced prosciutto, cut into thin strips
One 28- to 35- oz. can Italian peeled tomatoes, drained and coarsely chopped
½ tsp. crushed red pepper
1/3 cup heavy cream (for a creamier sauce, make it a ½ cup)
¼ cup vodka
Salt to taste
1 lb. penne
½ cup freshly grated parmigiano-reggiano

In a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute.

Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.

Meanwhile, bring at least 4 quarts water to boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, until the penne is al dente. Drain pasta, reserving some of the cooking water.

Add the pasta to the skillet with the sauce and toss until well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add in the cheese and toss again. Serve immediately.

Chocolate Coffee Cookies

2008-03-29T17:18:00.000-07:00

From Julia

Chocolate Coffee Cookies

4 oz. unsweetened chocolate - chopped
3 cups semi sweet chocolate chips
1 stick unsalted butter
½ cup flour
½ tsp. baking powder
½ tsp. salt
4 eggs – room temperature
1 ½ cups sugar
2 tsp. instant espresso coffee granules
2 tsp. vanilla

Preheat oven to 350 degrees.
Melt unsweetened chocolate, 1 ½ cups choc. Chips and butter in a double boiler. Stir until smooth – DO NOT OVERCOOK!
Sift together flour, baking flour and salt.
In a large bowl, beat eggs and sugar until smooth, thick and pale.
Dissolve coffee granules in vanilla. Add to egg mixture.
Fold melted chocolate mixture into egg mixture.
Fold in flour.
Stir in remaining chips.
Let stand 15 minutes – will get thick.
Drop tablespoons of mixture onto parchment lined baking sheet.
Bake at 350 degrees for 9-11 minutes.
When baked, cookies are puffed, shiny and cracked.

Chocolate Raspberry Crumb Bars

2008-03-29T17:16:00.000-07:00

From Julia...these are deadly!! She brought them to my house one time and everyone LOVED them!!

Chocolate Raspberry Crumb Bars
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) Semi-sweet chocolate chips, divided
1 can (14 ounces) Sweetened Condensed Milk
1/2 cup chopped pecans (optional)
1/3 cup seedless raspberry jam

Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. BAKE for 10 to 12 minutes or until edges are golden brown.MICROWAVE 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust. STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

Turtle Cheesecake

2008-03-29T17:14:00.000-07:00

From Julia...

Turtle Cheesecake
Ingredients
2 cups OREO Chocolate Cookie Crumbs
6 tablespoons butter or margarine, melted
1 (14 ounce) package KRAFT Caramels
1/2 cup milk
1 cup PLANTERS Pecan Pieces
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tablespoon vanilla
3 eggs
2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate

Directions
Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.
Place caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
Microwave reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.

Tiramisu

2008-03-29T17:13:00.000-07:00

From Julia~~one of her many favorite desserts, a crowd pleaser

Tiramisu

6 extra-large egg yolks, at room temperature1/4 cup sugar 1/2 cup good amaretto, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers Bittersweet chocolate, shaved or grated
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

Chicken a la Giuseppe

2008-03-28T14:02:00.000-07:00

From Joe S, he knows his food and how to cook it! It sounds so yummy.

For Chicken a la Giuseppe, I usually buy about 7-8 chicken cutlets. (Veal is SOOOOOOO much tastier, but way too expensive) cut each one in half. pound them fairly thin. Then, take 1 slice of good proscuitto (I always Proscuitto di Parma) and one slice of provolone. put it in the middle of one of the halves and fold it over. CLose with toothpick/skewer. Dredge in flour. Once that's done, you'll need 3-4 decent sized bell peppers. I like to use orange and yellow for this recipe, just because they're so sweet and add lots of flavor to the dish. Dice them up small. Dice up one small onion (or two shallots) and 3-4 cloves of garlic. Sautee these ingredients in oil in a skillet. Once hot, add the chicken pieces. Right on top of the pepper/onion/gar;ic base. Cook until 85% done. Add on can of tomato paste. When the chicken is done take out of pan, place on dish and cover. Now, the remains in the pan will be stuck to the pan. I like to deglaze with either GrandMarinier or Cointreu. Careful, there's a good chance of a flare up! Once everything is loose, pour it over the chicken.

Lately, whenI make this dish, I like to serve it over a dish of saffron/anise risotto. Don't worry if it looks a little burnt and dead, it'll still tastes great.

Tortilla Salad

2008-03-28T06:11:00.000-07:00

This is one of my favorite salads ever. And one of my many favorite dinners as well.

Ingredients:

Lettuce (I like a mix of green/red leaf and iceberg)
cooked chicken strips (I used chicken marinated in Italian dressing for 2+hrs and grilled)
frozen corn (thawed)
black beans (drained & rinsed)
shredded sharp cheddar cheese
crushed tortilla chips (the saltier the better!)
ranch dressing

Make the salad! Enjoy!

Pepper Chicken (a twist on Pepper Steak)

2008-01-26T13:26:00.000-08:00

Pepper chicken a twist on pepper steak.
(I made this for your parents this weekend. It's also a weekly favorite of Rob's).
from Erinn

2 Tblsp vegetable oil
1 pound boneless chicken breast cut into 1 inch pieces.
1/2 cup ketchup
3 Tblsp light soy sauce
1/8 teaspoon black pepper
2 Tblsp flour
1 large onion cut into thin slices
2 green peppers seeded cored and cut into thin slices
1 can (4 ounces) sliced mushrooms drained
cooked white rice for serving.

1. Heat oil in large skillet over medium-high heat. Add chicken cook for 5 min. stirring occasionally.
2. In medium bowl, whisk 1 cup water, ketchup, soy sauce, and pepper. Gradually whisk in flour.
3. Remove chicken from skillet. Stir in the water-ketchup mixture and bring to boil. Add chicken and the onion. Reduce heat to a simmer and cook covered for 20 min. stirring occasionally.
4. Add peppers and mushrooms and simmer, covered for 15 more min. stirring occasionally.
Serve over rice.

Broiled Tilapia w/ Horseradish & Herb-spiked Mayo

2008-01-15T14:01:00.000-08:00

Hi here is a really good recipe. I made it tonight and loved it. Plus really quick and easy.
(from Erinn)

Broiled Tilapia with Horseradish and Herb-Spiked Mayo

Cooking spray
1 lemon
4 (6-ounce) Tilapia fillets
Salt and freshly ground black pepper
1⁄2 teaspoon garlic powder
1⁄3 cup light mayonnaise
2 teaspoons prepared horseradish, or more to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves Preheat the broiler. Coat a large baking sheet with cooking spray.

Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.

Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.

Shredded Chicken Nachos with Pico de Gallo

2008-01-08T15:35:00.000-08:00

I made this one over the weekend...HOLY SHIT!!!! it really tasted great!

Love as always,

Joey Babe

(aka Speruta!)

SHREDDED CHICKEN NACHOS WITH PICO DE GALLO

For the Chicken:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice

Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.

For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapenos, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
Pico de Gallo, for serving, recipe follows

In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside. Yield: 6 servings

For the Pico de Gallo:
1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onions
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon Red Hot Pepper Sauce
1/4 teaspoon salt

In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos. Yield: 1 cup

Stuffed Pork Chops

2008-01-08T12:40:00.000-08:00

Hey there,

Thought I would share a recipe for the home page that I am trying tonight:

Joe Z's Stuffed Pork Chops
4 boneless pork chops, about 1 inch thick

Stuffing:
2 TBSP olive oil
1 shallot
3 cloves garlic, minced
1 cup fresh pear, diced
1 1/2 tsp rubbed sage
2/3 cup blue cheese
2/3 cup pecans

Heat olive oil in medium skillet over medium heat. Sauté shallots and garlic for about 2 minutes (until soft). Add pears, sage, salt and pepper (to taste). Sauté until pears are soft -- about 5 minutes. Remove to a separate dish to cool. Reserve skillet. Add blue cheese and pecans to stuffing and stir to combine.

Make pockets in pork chops and fill with stuffing, using toothpicks to secure the openings. Grill 2 boneless pork chops 6 minutes per side (these were done in a cast iron covered grill pan at medium heat). Tent with foil and let rest for 10 minutes. While waiting, make sauce.

Sauce:
4 TBSP balsamic vinegar
12 TBSP white wine
2 TBSP butter

Deglaze skillet with balsamic vinegar and white wine. Reduce liquid by half and thicken with TBSP of butter. Plate pork chops and spoon sauce over top. Serve immediately.

Makes four servings

Soft Pretzels

2008-01-08T12:30:00.000-08:00

Quick easy kid recipe (from Erinn)

Soft Pretzels

Ingredients

sugar
egg

coarse salt

flour

yeast

sprinkle a package of yeast onto 3/4 cup of WARM water. Add a tablespoon of sugar, and stir. Let stand until mixture foams.

put two cups of flour and 1/2 teaspoon of salt into a bowl. Add the yeast mixture and stir.

Sprinkle flour on he counter and knead the dough until it's smooth.

roll pieces of dough into ropes and make fun shapes.

beat an egg with fork brush prezels withe the egg and sprinkle with course salt.

Bake at 400 for 15 mintes.

Let's get cooking!

2008-01-07T18:25:00.000-08:00

I decided my recipe page was a tad bit blahhh and I wanted to blog it so that the recipes could be more interactive.

If you try a recipe and like it (or don't!), you could share your comments. If you think an ingredient needs to be increased, decreased or changed, say it! I think this format will be more engaging and inviting and we'll all be eating happily!

I have a few recipes on stand-by that I'll be posting in a couple of days! Oooh it's gonna be so exciting!