Monday, January 21, 2019
2 packs fresh white button mushrooms
2 shallots roughly chopped
4 cloves garlic roughly chopped
2 sprigs fresh thyme leaves
2 tablespoons butter
2 tablespoons olive oil
Salt and Pepper
2 lb beef tenderloin *
Salt and Pepper
6-8 thin slices prosciutto
5 sprigs of fresh Thyme leaves
2 Tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pkg Puff pastry,thawed
2 eggs, lightly beaten, for egg wash
Green Peppercorn Sauce
2 tablespoons olive oil
2 shallots sliced
2 cloves garlic, smashed
3 sprigs fresh thyme leaves
1 cup brandy
2 cups beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained (can substitute with capers)
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauté pan and set to medium heat. Add mushroom mixture and sauté for 10 minutes or until most of the liquid has evaporated. Salt and Pepper to taste and set aside to cool.
Tie tenderloin in 3-4 places so it holds its shape. Drizzle with olive oil, season with salt and pepper. Sear all sides including the ends, in a hot skillet, about 2-3 minutes. Remove from heat, cut off twine and rub tenderloin all over with dijon mustard, set aside.
Meanwhile set out the prosciutto on a sheet of plastic wrap (about 18 inches long), overlap (like shingles)prosciutto to form a rectangle big enough to wrap around the tenderloin. Using a rubber spatula spread duxelles all over prosciutto. Using the plastic wrap roll up beef tightly with duxelles covered prosciutto and twist the ends to seal it completely and hold it in a log shape. Refrigerate for at least 30 minutes.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to 1/4 inch thickness. Depending on the size of the sheets, you may need to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of pastry and wrap it over the beef, brushing with egg wash to seal, trim ends if necessary and fold ends under beef. Save trimmed ends of pastry for decorating top.
Brush pastry with egg wash, cut a couple slits in top of pastry using tip of sharp knife to vent, so steam can escape. Bake 40 minutes until golden brown and beef registers 125 degrees F with an instant read thermometer. Remove from oven and rest for 5-7 minutes before cutting into thick slices. Serve wth Green Peppercorn Sauce.
Add olive oil to the pan after searing the beef. Add shallots, garlic, and thyme; sauté 2 minutes, turn off heat, add brandy and flambé using a long lighter (use extreme caution). After flame dies down, return to heat, add beef stock and reduce by about half. Strain out the solids, then add cream and mustard. Reduce by half again, then remove from heat and add peppercorns.
* I used a thick piece of sirloin (cut by the butcher) for my first go at this recipe. It turned out awesome!
Sunday, April 09, 2017
2 1/2 cups corn meal
4 cups water
2 tsp salt
2 1/2 T butter
Bring water, salt and butter to a boil. Slowly add corn meal while stirring constantly, until smooth. Cover and simmer on low for 1 hr, stirring every 15 minutes. It will be stiff, add more water if you want it smoother.
1 large onion diced
2 cloves garlic minced
2 cans diced tomatoes
1-2 T Worcestershire sauce
1 T sugar
salt and pepper
Saute onion, garlic.Add tomatoes Worcestershire sauce, sugar and salt and pepper,
Simmer covered for 1 1/2 -2 hrs, stirring occasionally.
Monday, February 29, 2016
Saw this in a magazine, it's a winner!
(original recipe calls for Mostaccioli, but I used Penne, because it's all I could find... same shape just has ridges rather than smooth)
1 16 oz. box of penne pasta
2 large eggs, lightly beaten
1 15 oz. carton part skim ricotta cheese
1 lb. ground beef
1 medium onion chopped
1 Tbsp. brown sugar
1 Tbsp. Italian seasoning
1 tsp. garlic powder
1/4 tsp. black pepper
2 jars (24 oz. each) pasta sauce with meat
1/2 cup grated Romano cheese
1 pkg. (12 oz.) frozen fully cooked meatballs, thawed
3/4 cup shaved Parmesan cheese
minced fresh parsley
Preheat oven to 350F, cook pasta according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese.
In a 6 quart pan, brown beef and onion, breaking up in to crumbles, drain. Stir in brown sugar and seasonings. Add pasta sauce and penne; toss to combine.
Transfer half of the pasta mixture to a greased 13x9 baking dish. Layer with ricotta mixture and then the remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese.
Bake, uncovered 35-40 minutes or until heated through, top with parsley.
Sunday, December 06, 2015
Sunday, July 26, 2015
3/4 cup butter
2 1/8 cups white sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoons lemon juice
4 mashed very ripe bananas
Preheat oven to 275 degrees F. Grease 9 X 13 pan with spray canola oil.
Mix together flour, baking soda and salt, set aside.
Mash bananas with 1 teaspoon lemon juice, set aside.
In a large bowl beat together butter and sugar until light and fluffy. Add eggs (one at a time), and vanilla, until well blended. Alternately add flour mixture and buttermilk to sugar mixture, blend well after each addition. Pour into prepared pan and bake for 1 hour or until inserted toothpick in center of cake comes out clean. The cake takes about 1 hr. 15 min. in my oven, yours may be different. Immediately place cake in freezer for 45 min to cool. Frost and enjoy!
1/2 cup butter, softened
1 (8 ounce) package cream cheese,
3 1/2 cups powdered sugar
1 1/2 teaspoon vanilla extract
Beat together butter and cream cheese, add powdered sugar a little at a time, vanilla, mix until smooth and creamy.
Tuesday, June 30, 2015
2 lbs round steak
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all purpose flour
1/4 cup extra virgin olive oil
1 large onion sliced thin
2-3 cloves garlic minced
1 green pepper chopped
1 rounded tablespoon tomato paste
1 14.5 oz canned diced tomatoes
1 teaspoon paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
Trim off any excess fat on steak. Season both sides of meat with salt and pepper. Dredge both sides of meat in flour. Add enough oil to cover bottom of a dutch oven over medium high heat. When the oil begins to sizzle a bit, add steaks to pan and brown on both sides. You may need to do a couple of batches so you don't over crowd the meat. Remove steaks from pot and set aside. Add onions, green pepper and garlic to the pot, saute for 2-3 minutes. Add tomato paste, and mix to combine. Then add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth, stir to combine. Return the meat to the pot, pressing it into the sauce. Cover and place in 325 F oven for 1 1/2 to 2 hours or until meat is tender and falling apart.
Serve over rice, mashed potatoes, or egg noodles.
Monday, November 24, 2014
1/2 can pure pumpkin
Wednesday, May 07, 2014
2 1/2 lbs Oxtails
2 tablespoons olive oil
2 onions, chopped
3-4 carrots, sliced
3-4 parsnips, sliced
2 potatoes sliced
2 stalks celery, sliced
4 cloves, chopped
3 sprigs of thyme
1 bay leaf
1 bottle of red wine, I use Cabernet
2 cups beef broth
Salt and pepper oxtails, brown in olive oil on all sides, remove from pan and set aside
Saute onions until golden brown, add garlic, carrots, parsnips, potatoes and celery, cook for a few more minutes.
Add beef broth, simmer for a few minutes, pour in all of the wine ( I keep a small glass for myself, shhhh) add oxtails, thyme and bay leaf.
Simmer for 2-2 1/2 hrs.
Serve over brown rice.
Sunday, January 05, 2014
3 carrots, chopped
2 stalks celery, chopped
1/2 cup peas
1/2 tsp. thyme leaves
1/4 tsp tumeric
1/8 tsp pepper
3 Tbls. olive oil
8 cups chicken broth
1/2 cup half and half
1 rotisserie chicken, removed from bones and cut up
1 pkg canned refrigerated biscuits
Saute onion in olive oil just until soft, add carrots, celery, peas, thyme and turmeric, continue to saute for a few minutes, add chicken broth. Simmer for 20 minutes, add chicken, continue simmering for 5-10 minutes. Pour in half and half. Cut biscuits into 1/4's, drop into simmering chicken, loosely cover and simmer for 15-20 min.
Ladle up and enjoy!
1 rotisserie chicken
1 onion, chopped
2 cups Jack cheese, shredded
10 fajita size flour tortillas
2 cups chicken broth
1/4 tsp cumin
1 small can chopped green chilies
1 cup sour cream
Preheat oven to 350.
Pull chicken off bones, and shred with two forks or cut up with kitchen scissors, then set aside.
Saute onion until soft, add to chicken and toss with 1 cup Jack cheese.
Evenly divide chicken mixture on tortillas, roll up, lay seam side down in a 13x9 pan .
Make a roux -Melt butter in a saucepan, add flour cook for 2-3 minutes constantly stirring.
Slowly whisk in chicken broth, bring to a boil, reduce heat, add cumin and green chilies, then simmer for a few minutes. Remove from heat; stir in sour cream. Pour sauce over the enchiladas and sprinkle remaining cheese over all.
*Bake at 350 for 20 minutes, then place under broiler for just 3 minutes.
Serve with Spanish rice, guacamole etc...
*at this point you can cover with foil and freeze if you wish, or refrigerate for a few hours until ready to bake later in the day.
Wednesday, August 07, 2013
Tuesday, May 28, 2013
Wednesday, September 05, 2012
Tried a new side dish tonight.... We liked it : ) something different, pretty and healthy too.
2 bunches Rainbow Chard
3-4 cloves garlic
3 Tablespoons olive oil
salt and pepper
1or 2 Tablespoons lemon juice
slice the stems of the chard in 1/4 inch slices, set aside. Cut the chard bunches into 1/4 inch ribbons, set aside. Saute sliced stems in olive oil about 3 minutes, add chopped garlic and saute another minute. Add Chard ribbons and continue to saute stirring occasionally to cook through, about 3-5 minutes. Squeeze lemon juice over all, toss and serve.
Thursday, April 26, 2012
1/2 stick butter
3-4 cloves garlic, chopped
salt and pepper
fresh parsley, chopped
Melt butter in non-stick frying pan add chopped garlic, over medium heat saute Tilapia Fillets for 2-3 minutes a side just until flaky, don't over cook.
Sprinkle with fresh parsley.
Serve with lemon wedges. Enjoy!
Tuesday, January 10, 2012
3-4 cups red grapes
1/2 pkg cream cheese
1 can sweetened condensed milk
1/2 cup chopped pecans (optional)
Place grapes in a medium bowl, set aside.
In a small bowl blend together cream cheese and condensed milk until smooth.
Pour over grapes and sprinkle with pecans, gently mix. Refrigerate for 1 hr.
Tuesday, December 20, 2011
These are tasty little treats, especially with a cold beer!
My husband likes to sprinkle Worcestershire sauce on them before he pops them in his mouth.
2 16oz pkgs Jimmy Dean premium pork sausage (1 sage, 1 reg)
2 pkgs puff pastry
1 egg (beaten)
Mix together sausage, separate into 24 equal portions.
lay flat thawed puff pastry, cut down the seam lines and then in half to make 24 equal pieces.
brush puff pastry with a good Dijon mustard, roll with your palms each sausage portion into a log to the length of pastry dough. Roll dough around each log. Cut in half. Pinch the ends and tuck under to the seam, lay seam side down on baking sheet lined with parchment paper. Brush with beaten egg.
Bake at 400 for 20-23 min. until golden brown
cool on rack.
These freeze well unbaked or baked too.
This recipe can easily be cut in half. I make a big batch and freeze them to have on hand.
Sunday, December 18, 2011
*2 11 oz bags of Ghirardelli semi sweet chocolate chips
3 11 oz bags of Ghirardelli white chocolate chips
Pkg of 24 Red and green striped candy canes (broken into small pieces)
*Melt semi sweet chocolate chips in a double boiler and pour onto a foil covered cookie sheet spread evenly. Refrigerate to cool about 20-25 minutes.
While chocolate is cooling:
place unwrapped candy canes in a plastic bag and smash with rolling pin to break into small pieces.
Melt white chocolate in a double boiler. Mix candy pieces in melted white chocolate then pour over semi sweet chocolate and spread evenly. Cool in refrigerator for about 25 min or until set. Cut or break into bite size pieces.
Tip: I had a bit of trouble with the bottom layer of chocolate separating from the top layer when breaking it into pieces... next time I might just skip the dark chocolate and go with just the white.
Monday, November 21, 2011
Friday, November 04, 2011
2 Tablespoons olive oil
Friday, October 14, 2011
Thursday, August 04, 2011
Tuesday, August 02, 2011
7 oz pkg Lady Fingers
Tuesday, March 22, 2011
Tuesday, March 15, 2011
Got this recipe from our friend Andree and very soon to be Bride of Justin Ponter. It's a keeper; Oh and so is she!!!
1 tub Cool Whip
1 Box Butter Cake Mix
1 can Condensed Milk
1 can Cream of Coconut
Mix condensed milk and cream of coconut.
Bake cake according to box directions, poke holes in cake with the back of a spoon immediately after it comes out of the oven.
Pour milk/cream of coconut blend over cake and chill over night.
Spread cool whip on top just before serving.
Thursday, February 24, 2011
10-12 slices white bread, crusts removed and halved diagonally
Saturday, January 08, 2011
Sunday, January 02, 2011
Thursday, December 23, 2010
Tuesday, December 07, 2010
You can adjust just about everything in this chili to your liking. This is the way I make it.
2 lbs. hamburger browned
1 onion chopped
1 green pepper chopped
1 reg. can chopped tomatoes
1 large can tomato sauce
1 large can (or 2 reg.cans) Chili beans (don’t drain)
1 reg. can light red kidney beans, drained
1 reg. can dark red kidney beans, drained
Couple dashes Tabasco
¼ cup med. salsa (like Pace)
2 Tbls. Chili powder (I know it seems like a lot, but it is Tbls.)
Mix all ingredients together in a large pot, Simmer for 1-1 ½ hrs.
I many times make this in my crock-pot, (be sure it is a large crock-pot, this fills mine to the brim, I think I have a 5 quart pot..), on low for 8 hrs. You can also use a large (Dutch oven) pot on the stove cover and simmer for a couple of hours on low heat, stir it once in a while so it doesn’t burn on the bottom.
Serve with diced onions, shredded cheddar cheese and Frito’s corn chips.
Thursday, October 07, 2010
½ cup margarine
½ cup butter (can use all margarine, but she uses ½ butter and ½ margarine)
1 cup oil
1 cup powdered sugar
1 cup granulated sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tarter
1 tsp. vanilla
4 cups flour
Mix all ingredients together. Chill dough in refrigerator for at least 1 hr. then roll into small balls, place on ungreased cookie sheet. Flatten slightly with a flat bottom glass dipped in granulated sugar.
Bake at 350 degrees 8-9 min. until just turning brown. These freeze well.
Friday, September 17, 2010
Monday, September 06, 2010
2 cucumbers, peeled and sliced thin
Thursday, August 26, 2010
Don't ask me how the folks up north came up with this, but it is comfort food for sure.